Inyaniso yonke malunga nomonakalo we-sausage ebilisiwe: I-Mendeleev's Table kwi-bread pin

Isobho lokupheka ngumkhiqizo, mhlawumbi, ubonisa ngokucacileyo impumelelo yoshishini likhemikhali. Yeka iphunga elimangalisayo lama-sausages abilisiwe anikezwa ngamanqabileyo onke. Kutheni oku kwenzekayo? Kutheni isandla kunye nesolula ukwenza esinye isantiki kunye nesangqa sopinki ngaphezulu? Makhe sibone ukuba le mveliso "emangalisayo" ilawula njani ukuba namandla phezu kwemiphefumlo yethu.

Ukuguqulwa kwe-sausage: ukusuka kwisitya se-rustic inyama ukuya kumxube ongaqhelekanga wezinto zonke

Xa uPetros ndazisa amagosa okuqala kweshishini lokususa eRussia, wayengenakukucinga ukuba emva kweeminyaka emithathu le nto yayingayi kupheka inyama. Ngokwe-Soviet GOST, inyama yenkomo kwi-sausage yegqirha yayingekho ngaphezu kwama-25%. Amanye athathwe ngulube, amaqanda, i-milk powder kunye neengqumbo ezimbalwa-oku kuhambelana ne-recipe edumile ka-Anastas Mikoyan. Ukususela ngo-1979, ubuchopho, i-serum yegazi, i-bone mash, i-flour kunye ne-starch yaqala ukufakwa kwesojiji, kwaye isabelo sabo sanda ngonyaka. Ngoku ngoku ukungafihlisi komthetho kufike: ngamnye umvelisi ukhombisa i-vinaigrette yesoseji, ukuze afumane isinkwa esibomvu esibomvu endleleni yokuphuma.

Ngendlela, kutheni i-pink, kuba inyama ebilisiwe ithola umthunzi omnyama? Umvelisi ukholelwa ngokuqinisekileyo ukuba umsila wombala obomvu awuyi kuthandwa, kwaye ukhulula ngokukhululekile umbhede owenziwe ngumbumba, apho iilitha eziyi-26 ezingama-26 zetyuwa eqhelekileyo yokutya kunye ne-75 g ye-nitridi sodium yombala ziyachithwa.

I-sausage phantsi kweglasi yokuphakamisa yomthengi othethileyo: siyidla ntoni?

Iingcali zeRoscontrol ngoncedo lwezobuchwepheshe zanamuhla zokuhlaziywa kwamakhemikhali zihlolisisa ukubunjwa komkhiqizo ozithandayo wezigidi kwaye zichonge ubukho kwi-sausage yezimbonakalo, ubukho obungenakufumana. Kweminye yazo, umenzi uyaxwayisa ngokunyanisekileyo, kodwa umthengi akahlali esazi ngokulimala kwabo. Iimpawu eziyingozi zamasikeji abilisiwe:
  1. Iprotheni yezilwanyana , iyinqobo yeprotheni. Ebizwa ngokuba ngu-collagen, etholakala kumathambo, iigaments, i-cartilage kunye nesikhumba. Liyidliwayo, kodwa ingadalwanga kwiimisipha, kodwa zivela kwiifom ezixhamlayo zezilwanyana. Oku kuthetha ukuba isondlo sayo sincinci, kuba ingenayo i-amino acid ebalulekileyo.
  2. I-protein ye-Soy , ngamanye amaxesha kuthiwa iprotheni yemifuno. Oku akuyiyo iprotheni ecocekileyo, kodwa isiphumo sokugaya kunye nokupheka okulandelayo kwesoyi yomhlaba. IiSoybe zinezondlo, ziqokelela i-lecithin, luncedo kwiingqondo, kunye nezinto ezikhusela ukuphuhliswa kweendlela ezithile zomhlaza. Kodwa zonke ezi zinzuzo zigqitywa ngokuvela kweso sityalo se-estrogen, esinokuyithintela imveliso ye-testosterone, ngaloo ndlela ishintsha imvelaphi ye-hormonal yomzimba wesilisa.
  3. Amafutha . Kubantu abaholela ukuhlala kwindlela yokuphila, le nto yinkxalabo enzima kakhulu ye-sausage. I-fat in kuyo ininzi kunye neyohlukeneyo, ukusuka kwilongwe yengulube ukuya kwioli ye-palm, ngoko-ke imvelo yendalo yabanye abantu kwi-deposit of cholesterol plaques ingafumaneka sele iselula.

Izibonelelo ezinobungozi kunye nokulimala kwimpilo yeezongezo zokutya kwi-sausage

Izongezelelo zondlo zichazwe apha ngezantsi zingenawo umphumo ongcono kumzimba wethu, kodwa ziyimfuneko ekuveliseni umsila, ngaphandle koko kuya kuba yinto engabonakaliyo ekubonakalayo, ekhutshweyo, igcinwe yimizuzu emibini yokondla ibhaktheriya ye-pathogenic.
  1. I-sodium tripolyphosphate (E450 kunye ne-E451). Ezi zondlo zondlobo zingezantsi kweqela labazinzileyo, kwaye umsebenzi wabo ukuguqula amanzi asemzimbeni we-sausage inyama ibe uhlobo lwe-gel kwaye ngaloo ndlela lugcine, lwandise ubuninzi bomkhiqizo ogqityiweyo. Kwaye emzimbeni womntu, ezi zinto ziphazamisa ukutshatyalaliswa kwe-calcium, ekhokelela ekunyuseni kwamathambo.
  2. I-nitrite ye-sodium (E250). Akugcini nje ukugqithiswa kwimibala enombala obomvu, kodwa uyayikhusela ekusebenzisaneni ne-oksijeni, kwaye inqanda ukuphuhliswa kwee-microorganism ezibangelwa i-botulism - ezo zibhaktheriya ezidumileyo ezibangelwa ukunqandwa kwamanqana. Ngokukhawuleza nakwiindawo ezincinci, i-nitridi sodium ayibangeli ingozi, kodwa xa idibanisa nezinto ezithile zeeseli zethu, i-carcinogens enamandla ingenza.
  3. I-glutamate ye-sodium (E621). Ingongoma yokuphucula eyenza ngempumelelo ngempumelelo kwiintlobo zeengcamango kunye nemimandla enxulumene nengqondo engabangela ukuxhomekeka kwangempela kwondlo. Ukusebenzisa izitya nge-glutamate, umntu unqwenela ukuzivalela ngokutya okuqhelekileyo, kungenakuchothoza ngeentetho. I-Glutamate inokukhusela nayiphi na into enomdla, ubuncinci ibhotela, okanye iyancipha inyama.
Kwezinye iindidi zee-sausages zibeke i-carrageenan-zithathwe kwi-algae ebomvu, ukuphucula isakhiwo kunye nekhono lomkhiqizo. Kwakhona nakwimasiji ungayifumana i-acorbic, sorbic and benzoic acid, ezingaphezu kwezinto ezingabangela iintlobo ezahlukeneyo zokudakalisa impilo.
Isitashi esitshintshiweyo kwi-sausage ephekiweyo yenza ukuba kunokwenzeka ukuba unike "ubomi obusibini" kwenyama enqabileyo eya kwi-sausage production. Ukulimala kule starch ayikho, kuba kulunge ngakumbi kunokuba yinto yokuqala, ngoko kuphela umthengi ohlawulela isitashi, kodwa kwimveliso yenyama!

Ngaba akukho nto inokungabikho nengozi kwesoji ephekiweyo?

Ezinye izithako zokususa zisetyenziselwa ukunciphisa iindleko ze-sausage kwaye zingabangeli umonakalo emzimbeni. Phakathi kwabo, umzekelo, izicatshulwa zolwandle. Akulindelekanga kule mveliso, kodwa iqukethe i-omega-3 acids, i-chlorophyll, iodode kunye nezinto ezininzi ezandisa umzimba wethu. I-fiber fiber ivuselela izindonga zamathumbu ukuba zisebenze kakuhle, isidlo sesithambo sizalisa izitolo ze-calcium emzimbeni. Ngoko ke, ezininzi izithako ze-sausage ephekiweyo ayinayo kwimveliso encedo. Umenzi uya kwenza konke ukwenza i-sausages kangangoko kunokwenzeka, kwaye iindleko zalo ziphantsi kangangoko kunokwenzeka. Uya kwongeza izinto ezithandekayo kwiintyatyambo zethu. Kodwa makhe sibuze umzimba: ngaba kuyimfuneko ukuba acebise ishishini lokususa lamasters ngokusekelwe ekulahlekelweni kwempilo yethu?