Ketchup
I-Ketchup yipuphu enokuthi, kunye ne-mayonnaise, sele ithandekile kuthi. I-Ketchup inqabileyo kangangokuba abanye bathi ungayidla nephephandaba. Ngokubunjwa kwayo le saucer ilula kakhulu: iziqholo, i-tomato puree, ityuwa kunye ne-acetic acid.
Iingcali zifumene ukuba kuyo nayiphi na imveliso eyenziwa kwiitamatati, i-hormone yolonwabo yi-serotonin. Ngoko ke, xa uxinezelekile okanye uxinzeleleke, i-ketchup inokusebenza njengesifo sokuxhatshazwa. Ukongezelela, utamatisi zizityebi kakhulu kwiivithamini P, K, C, PP, iqela B, kunye ne-acid acids, i-magnesium, i-potassium, i-calcium kunye ne-salts. Utamatisi uyakwazi ukunqanda umdlavuza kunye nezifo zentliziyo, sibonge i-lipokenu, eyazibandakanya kuyo. Iingcali zenzululwazi ziye zachaza ukuba xa zishushu, i-lipoene kwiitamatisi ziba zikhulu.
Kukho inani lokungalungi kule sauce. Ukwenza i ketchup, abavelisi basebenzisa ushukela, ngamanye amaxesha baninzi. Ngoko ke, ukuba unethambekele ekuzaleni, i-ketchup ayifanelekile ukubandakanyeka, kuba iswekile ibangela ukukhuluphala. Ngaphezu koko, i-ketchup iqulethe izinto ezinobungozi njenge-kakaromatizatory, stabilizers kunye nezilondolozo.
Zama ukukhetha i-ketchup ephezulu ye-ketchup, equka amanzi kuphela, unamatamatayi unamathela kwi-ispytsii. Ukuba ubona ukuba umbala we ketchup unobumba obomvu, obomvu okanye obomvu, ke ungagqibi ukuwuthenga, uninzi idayi.
I-Ketchup ayikwazi ukudliwa ngabantu abaphethwe yi-gastritis kunye neengxaki zemethambo.
IMayonnaise
I-mayonnaise yinto eyaziwayo kwaye ithandwayo esiyijonga rhoqo kwifriji yethu. I-mayonnaise ibonakala njani? Kukho amanyathelo amaninzi kule nqanaba. Omnye uthi ngo-1757 uMduka waseRussia waseFransi wasisa isixeko saseMahon. Kwaye ekubeni amaFrentshi anamaqanda kuphela kunye neoli yeoli, bahlala bepheka ama-omelets kunye namaqanda aqhekezayo. Kodwa omnye umpheki ocebileyo wanquma ukuzisa utshintsho kwimenyu, wahlutha izikhupha ngeetyuwa kunye noshukela, wongezelela iziqholo kunye nokungalingani, zonke zibetha kwaye ngenxa yoko, i-mayonnaise yafunyanwa.
Kukho enye inkolelo, echaza ukuba ngo-1782 umlawuli omkhulu uLois ofCrillon wanqoba umzi waseMahon, kwaye emva kokuba imfazwe iqale ukugcoba, njengesibonakaliso sokunqoba, apho wayesebenza nge-mayonnaise.
Ngoku siyakuthengisa le sauce nasiphi na isitolo, ngaphandle kwee-mayonnaise kunye nepepper, iminquma nemifuno. Kwaye ngokubanzi, ukubunjwa kwale mayonnaise kufanele kufake ioli yeemifuno, ijusi lemon, isardard kunye ne-yolk yolk. Nangona kunjalo, ngoku i-mayonnaise ayinjalo ngokwemvelo. Ukuba sicinga ngokubunjwa kwawo ngokucophelela, siya kubona ukuba iqulethe ioli. Kodwa ukuveliswa kwayo ayisebenzisi umnquma oqhelekileyo okanye i-oli yemifino, ioli e-amodified. Iimoleksi ezinjalo aziyinto engokwemvelo kwaye inyama yethu ayikwazi ukuyenza.
Kungenxa yesi sizathu ukuba onke la ma-oyile aqokelelwe esibindi, ezindongeni zeempahla kunye nemvelo kwinqeni. Ukuba usebenzisa i-mayonnaise kakhulu, kunokukhokelela kwi-atherosclerosis, izifo ezixubileyo kunye nokukhuluphala. Kwaye loo mafutha omgangatho oqulethe kule mveliso ayiyi kuzisa nayiphi na inzuzo emzimbeni wethu, kuba zininzi zazo.
Ukongezelela kumafutha kwi-mayonnaise, kukho ezinye izinto. Ama-Emulsifiers, asetyenziselwa imveliso ukuba athathe ukufana okufanayo, nayo inobungozi. Ngaphambili, i-emulsifier yayiyi-lecithin, kwaye ngoku i-soy. Kwaye siyazi ukuba i-soy inokuguqulwa ngokwemizimba.
Ukongezelela, kwaye imvelaphi engumgubo iyakuthandayo abaphuculisi, ngenxa yokuba umkhiqizo unalo ukunambitheka okunjalo. Ingaba ucinga ukuba izilondolozo ezinokuthi i-mayonnaise ingagcinwa iminyaka ibe luncedo? Akukho nto iluncedo kule mveliso!
Iininzi zeekhalori kwaye xa zigqitywa, i-appetite flares up.
I-mayonnaise efanelekileyo inceda ekuqaliseni konke ukutya, khumbula ukuba i-crucible yindlu yokugcina i-oyile enezithambile ezicebileyo kunye nezinto ezilandelelanayo. Ungadla iipuniwe ezi-2 ngosuku, kwaye umzimba uya kuzuza kuphela kuwo.
Lwesardard
Abanye bethu bathanda kakhulu intshebe. Nokuba iBhayibhile ibhekisela kule mveliso. Kwaye ngoku iyaziwa kakhulu kwaye wonke umntu uthi uyayiluncedo. Ioli ye-Mustard iqukethe i-polyunsaturated fatty acid, ekhusela i-thrombosis, izifo ze-cardiovascular and atherosclerosis. Ukongezelela, ityebile kwiivithamini E, D, A kunye ne-antioxidants zendalo, ezinciphisa umngcipheko womhlaza, zinciphisa ukuguga kwaye zivuselela imisebenzi yesondo.
I-mustard eqhelekileyo yenziwe nge-mustard, iviniga, iswekile, iziqholo, ityuwa kunye neoli. I-mustard enhle kufuneka ibe nesinambitha esingenangqondo ngaphandle kobuhlungu obukhulu kunye ne-asidi. Iqukethe i-potassium, isinyithi, i-phosphorus, kunye namavithamini B1 kunye ne-B2.
Cishe akukho mntu owaziyo malunga nezixhobo eziyingozi zale sauce. Ukuba isardadi isoloko isetyenziselwa ukutya, ngoko kunokuthi kube ngumngcipheko kunye nokungabikho komzimba. Abantu abagula ngesifo sofuba kunye nezifo zesifo se-gastroenterological kufuneka ngokuqhelekileyo bayalibale malunga nomkhiqizo onjalo, kuba kubo kuyingozi kakhulu. Ukuba ufuna ukunciphisa umzimba, ke ungayigqithisi ngesardadi, kuba iphucula ukutya, kodwa ayikho iikhalori ezaneleyo kuyo.
Ngoku siyazi ukuba i-sauces ayiluncedo kakhulu kwimpilo yethu. Musa ukuzidla ngobuninzi, uthenge iimveliso eziphezulu kuphela okanye, bhetele kubo bonke, zipheke wena.