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?
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
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!