Ke-tciap - okuthiwa i-marinade ye-shellfish nenhlanzi. Khona-ke iresiphi yaba yinkimbinkimbi - i-sauce yayilungiswa kusuka kuma-anchovies, ama-walnuts, amakhowe kanye nobhontshisi okhethiwe ngezinongo. Ezincwadini zokuphelisa, namuhla ungathola izindlela zokupheka "zezintambo" ezingumuthi (umnqumo noma amakhowe). Kodwa okwamanje i-ketchup yesimanje ihlale itamatisi.
Sonke sikhumbula ukuthi babethanda kanjani i-ketchup yesiBulgaria. Kodwa bambalwa kakhulu abantu abazi ukuthi sinowethu, futhi akubi nakakhulu. Kubonakala kuma-1930 akude, lapho imboni yokudonsa yayidalwa kuphela, futhi kwakungenasisekelo sokulawula kanye nobuchwepheshe. Ngakho-ke, ekuqaleni, amazinga aseMelika asetshenziselwa uketshezi nokunye okulondoloziwe. Kusukela ngo-1939, imikhiqizo yamatamatisi yayikhiqizwe kakade ngokuhambisana nemithetho yasekhaya.
I-tomato sauce ne-tomato paste (noma "kat-soch", "katchop") bachazwa ngokuthi "ukudla okunempilo okuhlanzekile okwenziwe ngamatamatisi afakwe kahle, ngezinongo, usawoti, ushukela, uviniga, u-anyanisi noma ugarlikhi, noma ngaphandle kwazo futhi ongekho ngaphansi kuka-12% wezinhlayiya zamatamatisi. " Ngokwenza lokhu, lokhu kubonisa iresiphi yangempela eyakhiwe nguHenry Heinz, ngoba kwakuyiviniga, izinongo kanye nezikhathi ezivuthiwe eziphendulela isinamathisi ejwayelekile ebizwa ngokuthi i-ketchup. Le recipe isacatshangwa njengesiqalo.
IZINQUBO ZEZIKHAKATHI ZESIZWE
Ngaphandle kwendabuko emakethe yethu namuhla, kunezinhlobonhlobo eziningi ezihlokweni zazo. Ukunambitheka, isoso, i-ketchup lwesinaphi, i-ketchup curry, i-ketchup chili, i-ketchup izhika kanye ne-ketchup imayonnaise. Abakhiqizi bethu bakhiqiza ngokwezinto zabo zokupheka. Ngaphezu kwesarddi efanayo, i-pepper noma i-azhika, ngokuvamile ihlanganisa imifino echotshoziwe (u-anyanisi, i-garlic, izaqathe) kanye namakhambi omisiwe noma amasha (i-parsley, i-dill). Kodwa, ngaphezu kwalokho, kunezinye izithako ezinasoso.
Abalawuli bokubambisana. Leli qembu elibanzi kakhulu, elibandakanya abaqashi, izigulisi, ama-emulsifiers. Ngendlela, kuze kube sekuqaleni kwawo-1980, ukusetshenziswa kwabo ekukhiqizeni i-ketchup akuvumelekile. Abaqashi bayathuthukisa isakhiwo se-sauce, bakhulise i-viscosity yayo. Kungaba yendalo, njengokuthi, i-pectin, noma i-semisynthetic. Lezi zinsuku zifana nesitashi noma i-cellulose futhi zivame ukuvela kuzo. Ukuxhuma okujwayelekile kufakwe isitashi (hhayi ukudideka ngemikhiqizo ye-genetically modified). Izithelo nemifino i-purees (isibonelo, i-apula, iplamu). Lezi zithasiselo nazo zithinta ukuvumelana, kanye nokunambitheka. Noma kunjalo bangakwazi ukuhlukaniswa njengeqembu elihlukile, ngoba injongo yabo eyinhloko ukunciphisa ukusetshenziswa kwetamatisi okunamathiselwe ngakho-ke izindleko zomkhiqizo.
Ukuthuthukiswa kokubukeka (imibala yemvelo nemikhiqizo). Etamatini ngokwayo iqukethe iningi le-pigment yayo, ngakho ayikho isidingo esikhethekile sokuyengeza. Noma kunjalo, utamatisi isobho ne-tomato unamathela ngezinye izikhathi. Yiqiniso, kungcono uma amade avela emvelweni - i-alpha, i-beta noma i-gamma-carotene, etholakala ezinqoleni.
Abalawuli bokunambitheka kanye nama-flavour yokudla. Izitshalo ezivuthiwe ezithuthukisa ukunambitheka kanye nephunga ku-ketchup akukhona nje kuphela ngezinhlobo zezitshalo ezomile noma ezintsha, kodwa futhi zikhishwa, zigxila noma amafutha abo abalulekile. Ama-flavour yokudla, afana nemvelo, yizinto ezitholakala ngokuhlanganiswa kwamakhemikhali, isakhiwo sabo silinganisa ngokuphelele nemvelo. Kodwa kungenzeka kube nezithasiselo eziphelele ngokuphelele. Muva nje, kusetshenziselwa ukuxuleka okwenziwe ukunambitheka okune-flavorings kanye nama-flavor enhancers, kodwa futhi nama-dyes.
Futhi ekugcineni, izidakamizwa ezihlukahlukene kanye nama-antioxidants. Ukuze ulondoloze amavithamini amaningi, kanye nezinye izinto ezibalulekile, ku-ketchups, kanye nakwezinye ukudla okusemathinini, izidakamizwa ezinjenge-sorbic noma benzoic acid zizongezwa kubo. Bavimbela ukukhiqizwa kwama-bacterium nezinye izinambuzane ezinobungozi. Ukuze kugcinwe ukunambitheka kokuqala nephunga elide, ama-antioxidants (ascorbic acid, tocopherols kanye nabanye) ayengezwa kubo.
Eziningi zalezi zithasiselo zinekhodi ekhethekile ngendlela ye-E kanye nezinombolo zamanani. Kodwa kufanelekile ukwazi ukuthi akuwona wonke "E" avunyelwe ukusetshenziselwa ensimini yeRussia, isibonelo, awukwazi ukungeza amade e-E121 - e-citrus ebomvu noma e-E123-amaranth.
Utamatisi amaswidi kanye namadayisi amantombazane akhiqizwa phesheya, abuye ahluke komunye nomunye. Izinkambiso zivumela ukuhlukahluka hhayi kuphela ekubunjweni, kodwa futhi nezici eziningana (isibonelo, ngezinkomba ezibalulekile ezifana nokuqukethwe okomile ka-utamatisi neziqhumane ezinamathele). Ngakho-ke, iSingapore ikhiqiza i-ketchup enengxenyana enkulu yamatamatisi owomile okungenani ama-6%, nase-Uruguay - kusuka ku-12%. Ubuchwepheshe bokukhiqiza bubuye buhluke: eBulgaria, i-ketchup ilungiswa kusuka ku-tomato ukugxila, eSpain kokubili kusuka kunamatato okunamathiselwe noma i-puree, nakubatamatisi abasha, naseSingapore kuphela kusukela ku-puree. Okuqukethwe kwe-salin etafuleni ku-cuban ketchup akumele kudlulele ku-1.9%, nakwabanye abaningi - 4%. Kushintsha kancane kuma-sauces wezinga elihlukile lemvelaphi ye-acidity nokuqukethwe kohukela.
Kubonakala sengathi namuhla akukho mqondo owodwa we-ketchup. Kodwa nokho ochwepheshe abaningi bayavuma ukuthi iresiphi kuphela yama-classic iyamnika ilungelo lokubizwa ngokuthi i-ketchup, futhi izithako eziningi zemifino (njengezicucu noma i-purees), ama-thickeners kanye nama-flavorings enza i-ketchup ibe isoso se-tomato.
IZINDAWO ZOKUPHILA: INGABE ZIZIHLOKO?
Ukuphikelela, okuyinto abakhiqizi abaningi abaqhubeka beyibiza ngokuthi ama-sauces ketchup, kulula ukuchaza: i-ketchup iyaqondakala futhi iyaziwa. Akusilo lutho ukuthi ochwepheshe bayalibiza ngokuthi i-mono-sausage: lifana ne-tomato enolwazi olude, oluthandayo kakhulu kunalo. Kodwa ama-sauces ngesisekelo se-tomato "into-in-ngokwayo". Ukubunjwa kwabo kuyinkimbinkimbi futhi kuhlukile, futhi amagama ngokuvamile awajwayele. Ngakho-ke, kuze kube manje, umakethe we-sauce ngokwawo ubhekwa njengecala ngokwemakethe ye-ketchup. Nokho, kancane kancane konke kuguquka. Intshisekelo emikhiqizweni emisha nokukhula kwemali isisondeza indlela yaseNtshonalanga yama-sauces ahlukahlukene: bathengwa kaningi, kanti utamatisi wathengwa. Ngakho-ke kakade namhlanje, izithelo zamatamatisi zenkampani ye-spaghetti "Baltimore" ziyathandwa. Lena "i-Salsa" ebukhali, ne-"Bolognese" elula, amasoso "Namakhowe", "isitshalo semifino" futhi empeleni "I-spaghetti". Phakathi kwamanye amagama adumile - ama-sauces "Heinz", "Calvet". Siphinde sithande amaswidi omutamatisi omusha we-Exotini yiSinko Group, iqembu lama-sauces odumile okuthiwa "Bamboo Stalk".
TOMATO SAUCE EZIZWENI EZINYE
Lokho esiqalile ukujwayelana nakho sekuyisikhathi eside emikhakheni yamasiko ehlukene. Futhi kuzo zonke izindawo zezwe - izici zayo siqu. I-Sauce Sauce ngokuvamile iqukethe amantongomane nezinongo, ezijwayelekile ezakhiweni zaseGeorgia (i-coriander, i-blue fenugreek). Kodwa e-Italy kakhulu kufana ne-oregano ne-basil. Zivame ukungezwa kuma-sauces, kanye neminqumo, amafutha omnqumo kanye noviniga obhalsamu. I-salsa di pomodoro yesiNtaliyane ("salsa" ehunyushweni isho "umsizi" kuphela) ulungiswa ngokufaka ama-tomate ashisayo ama-anyanisi, anyanisi, u-garlic nopelepele obomvu. Ukudla kwaseMexico kunesibindi kunesiNtaliyane ngezinhlobo ezikhethekile zepelepele. Amasiki aseMexico "salsa" nethi "chili" ahlukaniswa ukunambitheka okuvuthayo nokukhishwa kwe-astringency ekhethekile. Kuyinto yokudla okunzima kakhulu, okufana nomdanso ongcolile, obizwa ngegama lakhe. Kodwa qaphela, i-salsa ilungiswa kuphela utamatisi omusha, kusuka ku-sauce eyosiwe kuthiwa ingenye futhi ivela ngokunambitheka ngokuphelele. Futhi eGreece, kuyisiko ukuhlanganisa izithako ukuze ukunambitheka kwesidlo esikhulu kungaphazanyiswa. I-sauce ye-tomato yamaGreki iphendulela ithenda futhi ayibukhali, ngoba kuyo, njengokubusa, izinongo ezithambile ziyanezelwa.
Kuyinto engenakwenzeka ukuba uhlu lwazo zonke izithako kumatamatisi. Ngaphezu kwezinongo, izinhlayiya zemifino nama-mushroom, izinongo, amafutha omifino, amanye ama-sauces afakwe izingcezu zenyama, ham, nezinkukhu. Ngakho-ke, singasho ngokuphepha ukuthi i-tomato sauce no-tomato unamathele kakade kusukela esigabeni sezithasiselo esitokisini kwisigaba sezitsha ngokwabo - esihlwabusayo kakhulu futhi esihlukene.
IZIMPENDULO ZOKUSEBENZA OKUHLE
Singamtshela kanjani umsizi omuhle kuwo wonke umuntu? Kulula! I-sauce yekhwalithi inezici zayo ezihlukile. I-sauce enhle ingu-sauce wemvelo. Ukungabi nama-flavourings nama-colorants ekubunjweni, okusho ukuthi - ubuhle bombala nephunga elimnandi. Ukungabi nalutho noma okuqukethwe okuncane kwabaqashi, isibonelo isitashi esimisiwe. Kuhle uma u-sauce ulinganiswa ngokwemvelo. Ngaphezu kwalokho, akudingeki ukuba "kukhishwe" ngengozi yokudonsa konke okuzungezile. Ukuvumelana okungafani (ngaphandle kwezinhlayiya zesikhumba noma imbewu, kodwa ukufakwa kwezinhlayiya zemifino kanye nezinongo kuvunyelwe). Ukulinganisela kokunambitha. Zonke izithunzi zalo kufanele zihlanganiswe ngokuvumelana. Kuphela izinhlobo ezikhethekile ezivunyelwe ukunambitheka ukunambitheka, okumelwe kuboniswe egameni (isibonelo, utamatisi isuphu "chili" noma "salsa"). Ubuntu. I-sauce enhle kufanele ibonakale.
UKUHLOLA OKUFANELE
Kungani sithenga ama-tomato amasobho namadese we-tomato? Kulula kakhulu - kuyamnandi, ngaphandle kokusebenza.
1. I-quality sauces ihle kakhulu empilweni. Olunye uhlobo lwesiphuzo esimnandi lungabangela ukudla, futhi ukunambitheka kwalo nephunga - ngisho nangaphezulu. Uma sibuka, sisheshe sikwazi ukuthuthukisa ijusi esiswini futhi ukudla kugawulwa kalula.
2. Labo abahlala ekudleni, kubalulekile ukwenza "i-sazotec" yakho - isethi yama-sauces akho owathandayo. Khona-ke ungenza irayisi elula engaziwa futhi kalula ngaphandle kwemikhiqizo "izinsimbi ezinkulu", njengenyama egazinyiwe. Into esemqoka ukuthi ama-sauces nawo alula. I-tomato seasonings ingenye yekhalori ephansi kakhulu.
3. Ama-sauces alungile angakhonzwa ngezindlela ezahlukene, kufaka ekhatsi uhlobo lwe-marinade. I-pre-pickled meat in the sauce akulula nje ukulungiselela - kulula ukugaya. Ngokungafani ne-actic marinade e-actic futhi engeyona engavamile, utamatisi unomthelela ekwehleni kwamaprotheni, hhayi ukwandisa kakhulu i-acidity.
4. Ama-Sauces awakhuthazi futhi akwazi ukugaya ezinye imikhiqizo, wona ngokwawo aqukethe izithako nezidakamizwa eziwusizo. Kuwo utamatisi uqukethe i-lycopene, elwa nokulwa nomdlavuza wesifo sofuba. Ngaphezu kwalokho, akuphuli ngesikhathi sokushisa okushisa, okusho ukuthi kumikhiqizo ye-tomato egxilile (utamatisi unamathelisi noma isoso) kungaphezu kwamatamatisi.
5. Izinongo nezinongo eziningi sekuyisikhathi eside zisetshenziselwa imithi yabantu. Esikhathini samasiki nazo ziyasiza kakhulu. Isibonelo, i-pepper-chili ivimbela ukuthunyelwa kwamafutha, kanye ne-turmeric - umuthi wangempela wesisu.