Ke-tciap - okubizwa ngokuba yi-marinade ye-shellfish neentlanzi. Emva koko iresiphi yaba nzima kakhulu - i-sauce yayilungiswa ukusuka kuma-anchovies, ama-walnuts, ama-mushroom kunye neembotyi eziye zenziwe ngeenongo. Kwiimpapasho zokutya, namhlanje unokufumana iirephepheni zeetchupu (umnquma okanye umakhowa). Nangona kunjalo i-ketchup yanamhlanje ihlala itamatato.
Sonke sikhumbula indlela abathanda ngayo i-ketchup yesiBulgaria. Kodwa bambalwa kakhulu abantu bayazi ukuba sinabo, kwaye akubi nakakhulu. Kubonakala kwii-1930 ezikude, xa i-industry ye-canning yayidalwa kuphela, kwaye kwakungekho nolawulo kunye nesiseko sobuchwepheshe. Ngoko ke, ekuqaleni, imigangatho yaseMelika yayisetyenziselwa i ketchup kunye nezinye izinto ezilondoloziweyo. Ukususela ngo-1939, iimveliso zentamatyambo zaveliswa sele zihambelana nemimiselo yasekhaya.
Emva koko i-tomato sauce kunye ne-tomato paste (okanye "kat-soch", "katchop") bachazwa ngokuthi "ukutya okucocekileyo okunokwenziwa okuvela kwintamatati edibene kakuhle, kunye neenunci, ityuwa, iswekile, iviniga, i-anyanisi okanye i-garlic, okanye ngaphandle kwayo ngaphantsi kwe-12% yezityalo zentamatyambo. " Ngokwenza oko, oku kubonakalisa iresiphi yasekuqaleni eyenziwe nguHenry Heinz, kuba yayiyiviniga, iziqholo kunye neenkqubela eziye zatshintsha i-tomato edibeneyo kwi-sauce ebizwa ngokuba yi-ketchup. Le recipe isacingwa njengeklasi.
UKUPHATHISWA KWEKETCHUP KAZWELONKE
Ukongeza kwimveli kwimarike yethu namhlanje, kukho ukuhlukahluka kwimixholo yalo. I-spicy, i-barbecue, isardard, i-ketchup curry, i-ketchup chili, i-ketchup izhika kunye ne-ketchup mayonnaise. Abavelisi bethu bakhiqiza ngokweendlela zabo zokupheka. Ukongeza kwi-mustard efanayo, i-chili pepper okanye i-azhika, ngokuqhelekileyo ziquka imifuno etyunjweyo (i-anyanisi, i-garlic, izaqathe) kunye nemifuno enomileyo okanye entsha (iparsley, dill). Kodwa, ngaphezu koko, kukho ezinye izithako kwiisukisi.
Abalawuli abavumelanayo. Eli liqela elibanzi kakhulu, elibandakanya abaqashi, abazinzileyo, abaxakeli be-emulsifiers. Ngendlela, kwada kwasekuqaleni kwee-1980, ukusetyenziswa kwabo ekuveliseni i-ketchup akuvumelekanga. Abacebisi bathuthukisa isakhiwo se-sauce, bandise i-viscosity yayo. Zingaba zendalo, njengoko, umzekelo, iipectins, okanye i-semisynthetic. Ezi zilandelayo zifana nesitashi okanye i-cellulose kwaye zihlala zenziwe kubo. Umququzi oqhelekileyo uguqulwa isitashi (ungawudibanisi kunye nemikhiqizo eguqulwa ngokwemizimba). Iintlobo kunye nemifuno yokuhluma (umzekelo, i-apple, ipum). Ezi zongezo zichaphazela ukuhambelana, kunye nekhwalithi. Kanti banokuhlukana kwiqela elihlukeneyo, kuba injongo yabo ephambili kukuba kuncitshiswe ukusetyenziswa kwetamatati kunye nokunjalo kwindleko yemveliso.
Ukuphucula imbonakalo (imibala yemvelo kunye nemibala). Kwiitamatato ngokwayo iqukethe i-pigment yayo eninzi, ngoko akukho mfuno ekhethekileyo yokuyongeza. Sekunjalo, i-tomato sauce kunye ne-tomato zikhonkco ngamanye amaxesha zixutywe. Ewe, kungcono ukuba idayi zivela kwimvelaphi yendalo - i-alpha, i-beta okanye i-gamma-carotene, ephuma kwiinqathe.
Abalawuli beentlobo zokutya kunye nokutya. Izityalo ezivumbayo ezikhuthaza ukunambitha kunye nephunga e-ketchup akunokuphela nje ngeendlela zeengcambu ezomileyo okanye ezintsha, kodwa kunye nezicatshulwa, zijolise okanye ioli. Ukutya okuluhlaza, okufana nemvelo, izinto ezifunyenwe yi-chemical synthetic, isakhiwo sazo sihambelana ngokupheleleyo nemvelo. Kodwa kukho izongezo ezipheleleyo. Kungekudala, kusetshenziselwa i mix mix flavour-aromatic, ezingenayo kuphela ivoramnya kunye nefuthe le-flavour, kodwa idayi.
Kwaye ekugqibeleni, izilondolozo ezahlukeneyo kunye nama-antioxidants. Ukuze kugcinwe amavithamini amaninzi, kunye nezinye izinto ezixabisekileyo, kwietchups, kunye nakwezinye ukutya ezikhunjini, izilondolozo ezifana ne-sorbic okanye benzoic acids zongezwa kubo. Ziyakuthintela ukuveliswa kweebhaktheriya kunye nezinye izilwanyana ezinobungozi. Ukuze ulondoloze intle yesantya kunye nephunga ixesha elide, i-antioxidants (ascorbic acid, i-tocopherols kunye nabanye) ifakwe kubo.
Zininzi zezi zongezo zineenkcukacha ezikhethekileyo kwifom yeleta E kunye nenani leenombolo. Kodwa kubalulekile ukwazi ukuba akusiyo yonke "E" evunyelwe ukuba isetyenziswe kwintsimi yaseRashiya, umzekelo, awukwazi ukongeza iidysi E121 - i-citrus ebomvu okanye i-E123-amaranth.
Iisatuni zetamatato kunye neepatato ezithe zenziwa ngaphandle, ziyahlukana. Iimimiselo zivumela ukuhlukana kungekuphela kokubunjwa, kodwa nakwiimpawu ezinomlinganiselo (umzekelo, ezi zimbonakaliso ezibalulekileyo njengomxholo wezinto ezinomileyo zetamatato kunye nezilwanyana ezinomsoco). Ngoko, iSingapore ikhiqiza i-ketchup eneqhezu elincinci lezityalo zomatato ezomileyo ubuncinane ubuncinane be-6%, kwaye e-Uruguay - ukusuka kwi-12%. I-teknoloji yemveliso iphinda ihluke: eBulgaria, i-ketchup ilungiselelwe ukusuka kwi-tomato ingqwalasela, eSpain zombini kwi-tomate unamathele okanye i-puree, kunye nakwiitamatisi ezitsha kunye naseSingapore kuphela kwi-puree. Umxholo weetyuli yetyuwa kwi ketubp yeCuban akufanele ifike kwi-1.9%, kunye nabanye abaninzi-4%. Kushintsha ngokukodwa kwiisiksi zemilinganiselo eyahlukileyo yemvelaphi ye-asidi kunye nomxholo weshukela.
Kubonakala ngathi namhlanje akukho ncamango yecetchup. Nangona kunjalo iingcali ezininzi ziyavuma ukuba kuphela iresiphi yesicatshulwa inika ilungelo lokubizwa ngokuba yi ketchup, kunye nezongezo ezininzi zemifuno (ngohlobo lweeqhekeza okanye i-purees)
UKUSEBENZISWA KWE-SAUCE: INGABE KUBA AMATOMO?
Ukunyamezela, apho abavelisi abaninzi beqhubeka bebiza ii-sauces ketchup, kulula ukuchaza: i-ketchup iyaqondakala kwaye iyaziwa. Akusiyo into yokuba iingcali zibiza ngokuba yi-mono-sausage: ifana ne-tomato enomthi owaziwayo, iyakuthandeka ngaphezu kwayo. Kodwa iisusi kwi-tomato isiseko "into-ngokwayo". Ukubunjwa kwawo kunzima kwaye kwahluke, kwaye amagama aqhelekanga angaqhelekanga. Ngoko ke, kude kube ngoku, i-mveliso ye-sauce ithengiswa ngokwahlukileyo kwi-market ye ketchup. Nangona kunjalo, yonke into iyatshintsha. Inomdla kwimveliso emitsha kunye nokukhula kweemali kusisondeza kwindlela ye-Western ye-sauces eziyinkimbinkimbi: zathengwa rhoqo, kwaye iitamatati zathengwa. Ngoko sele kunjalo namhlanje, i-tomato sauces inkampani ye-spaghetti "i-Baltimore" ithandwa. Le ngxaki "Salsa" ebukhali, kunye ne-"Bolognese" elula, i-sauces "Ngamakhowa", "I-vegetable stew" kwaye ngokwenene "I-spaghetti". Phakathi kwezinye iimpawu ezidumileyo - i-sauces "Heinz", "Calvet". Sathi sathande iicatato ezintsha ze-tomato ze-Exotini ngeqela le-Sinko, iqela le-sauces ebizwa ngokuba yi "Bamboo Stalk".
UKUSEBENZISWA KWI-TOMATO KWIIMANDLA EZIPHAKATHI
Oko sikuqhelanise ukuza kuqhelana nabo bekudala kwiinkcubeko zenkcubeko yezizwe ezahlukeneyo. Kwaye kuzo zonke iindawo zokutya zesizwe - iimpawu zayo. I-Sauce Sauce isoloko iqukethe izityalo kunye neziqholo, eziqhelekileyo kwizixhobo zaseGeorgia (i-coriander, i-blue fenugreek). Kodwa e-Italy kakhulu kufana ne-oregano kunye ne-basil. Zivame ukudibaniswa kwiisoso, kunye neminquma, ioli kunye neviniga yebhasamu. I-salsa di pomodoro yesiNtaliyane ("salsa" ekuguquleleni ithetha nje "i-sauce") ilungiswa ngokufaka izitato ezinomsoco, i-anyanisi, i-garlic kunye nobomvu obomvu. Ukutya kweMexico kunokuba ngakumbi kunesiTaliyane kunye neentlobo ezikhethekileyo zepelepele. Amasike aseMexico a "salsa" kunye ne "chili" ayahlukana ngongcamango ovuthayo kunye ne-astringency ekhethekileyo. Kuvela ixesha elimnandi, elifana nomdaniso onomlilo, ogama lakhe emva kwakhe. Kodwa qaphela, i-salsa ilungiselelwe kuphela kwiitamatisi ezintsonkco, ukusuka kwipuphu ebisiweyo ibizwa ngokuba yinto enye kwaye iyavela ngongoma ohluke ngokupheleleyo. Kwaye eGrisi, kuyinto yokuqhelekileyo ukudibanisa izithako ukwenzela ukuba ingcamango yesitya esingundoqo ayiphazamiseki. I-tomato sauce yamaGrike ijika ithenda kwaye ayibukhali, kuba kuyo, ngokomthetho, iincinci ezithambileyo zongezwa.
Akunakwenzeka ukuba uluhlu lwezinto ezongezelelweyo kwiitamatisi. Ukongeza kwizinto ezivumba, iinqununu zemifuno kunye namakhowe, iziqholo, ioli yemifuno, ezinye iisoso nazo zongezwa iziqwenga zenyama, ham, iinkukhu. Ngoko ke, sinokuthi ngokukhuselekileyo ukuba i-tomato sauce kunye ne-tomato paste sele idlulile ukusuka kwinqanaba lezongezo kwisitya kwisigaba seesitya ngokwazo-kakhulu ezihlwaya kwaye zihlukeneyo.
IIMISEBENZI ZOKUSEBENZISWA KWEENDLELA
Singazixelela njani i-sauce enhle kuwo wonke umntu? Kulula! I-sauce yekhwalithi ineempawu zayo ezahlukileyo. I-sauce enhle ngumsila wendalo. Ukungabikho kwamangqungquthela kunye namacwecwe ekubunjweni, oku kuthetha ukuba - ukukhanya kwembala kunye nephunga. Ukungabikho okanye umxholo omncinci wabaqashi, ngokomzekelo isitashi esitshintshileyo. Kulungile xa i-sauce ihamba ngokukhawuleza. Ukongezelela, akudingeki ukuba "ugxininise" kunye nomngcipheko wokonakalisa yonke into. Ukungqinelana okuhambelanayo (ngaphandle kweengqimba zesikhumba okanye imbewu, kodwa ukufakwa kweengqungquthela zemifuno kunye neziqholo kuvunyelwe). Ukulinganisela kokunambitha. Zonke i-shades zayo mazidibaniswe ngokuhambelana. Iintlobo ezikhethekileyo kuphela zivunyelwe ukuvumba ukuvumba, okumele kuboniswe egameni (umzekelo, i-tomato sauce "chili" okanye "salsa"). Ubuntu. I-sauce enhle imele ibonakale.
UKUPHATHWA KWEENKCUKACHA
Kutheni sithenga i-tomato sauces kunye neepatato zee-tomato? Kulula kakhulu - ziyancasa, ngaphandle kokunceda.
1. I-sauces yekhwalithi imnandi ngokwenene kwimpilo. Olunye uhlobo lwe-seasoning okumnandi lunokubangela ukondla, kunye nefuthe kunye nephunga elimnandi-ngakumbi nangakumbi. Xa sijonge, ngokukhawuleza siqala ukuvelisa ijusi yesisu kunye nokutya kulula ukugaya.
2. Abo bahleli ekudleni, kubalulekile ukwenza "i-sazotec" yakho - isethi yamasiki akho ozithandayo. Emva koko unokwenza irayisi elula engaqondakaliyo kwaye kulula ukwenza ngaphandle kweemveliso "ezinzima", ezifana nomzimba otyongwe. Into ephambili kukuba iisoso nazo zikhanya. I-tomato seasonings enye yeyona calori ephantsi.
3. Iilisi zetamatato ezilungelelweyo zingakhonzwa ngeendlela ezahlukeneyo, kubandakanywa ngendlela ye-marinade. I-pre-pickled meat in the sauce ayilula nje ukukulungisa - kulula ukugaya. Ngokungafani ne-acetic marinade e-actic and non-invasive, iitamatisi zenza ukuba kuphule iiprotheni, kungabi nakwandisa kakhulu i-acidity.
4. Ama-Sauces awakhuthazi kwaye aququzelele ukugaya ezinye iimveliso, zona ziqulethe izithako kunye nezinto. Kwiitamatati ziqulethe i-lycopene, enceda ukulwa nomdlavuza wesibeletho. Ukongezelela koko, aluyi kuphuka ngexesha lokutshatyalaliswa kwentsholongwane, oku kuthetha ukuba kwimveliso yamatamatisi egxininisiweyo (unamatato okanye i-sauce) egqithiseleyo kuninzi kwiitato.
5. Uninzi lweziqholo kunye neziqholo sele zisetyenziswe kumayeza omntu. Kwiisiksi nazo zincedo kakhulu. Ngokomzekelo, i-pepper-chili ivimbela ukuthunyelwa kweoli, kunye ne-turmeric - yonyango yeyeza.