Ebomini bethu kukho imveliso eqhelekileyo, esebenzisa oko, asinakufane sicinge malunga nengozi okanye inzuzo abayifakeyo. Nangona kwiminyaka yakutshanje, abantu abahlukahlukeneyo banomdla ngokugqithiseleyo kwimiphumo yezinto ezininzi ezintle. Ngokomzekelo, i-mayonnaise yinto eqhelekileyo kwimveliso edlalwa rhoqo kwitafile yethu kwaye isetyenziswe ngobuninzi bezonkwa ezininzi. Impembelelo enkulu kumzimba inezo mveliso esizidla rhoqo. Yingakho kuyathakazelisa ukwazi ukuba yintoni le mveliso ethandwayo. Ingxenye yamacandelo enza i-composition ayiluncedo, kwaye ezinye zazo zilimaza emzimbeni kuphela. Ngoko, yintoni inzuzo kunye nengozi ye-mayonnaise?
EYurophu naseMelika, imveliso ebizwa ngokuthi i-mayonnaise inomxholo we-fat- 70% wama-80%, ngoko oko sikubiza ngokuthi i-mayonnaise, eqinisweni, ayikho. Ama-Sauces kwilizwe lethu afikelele kwimimiselo ngokwemveliso yeoli.
Ukusetyenziswa nokulimala kwemveliso.
I-mayonnaise yi-sauce ebandayo. Iqulethwe ngamacandelo amaninzi, xa kudibanisa okuvelisa i-sauce ephezulu. Imayonnaise iquka ezi zilandelayo izithako:
- isikhupha seqanda;
- ioli;
- lwesardadi;
- acid citric;
- iviniga.
Ziyingozi kwimayonnaise.
Iimpawu zeTrans.
Ukubunjwa kwe-mayonnaise akuyona nje i-oyile yemifuno, igalelwe nge-vitamin F, inceda ekuhlaziyeni ulusu. Ezinye iintlobo ze-mayonnaise ziquka amafutha atshintshe. Kwakhona kuthiwa kuthiwa amafutha ohlaza yemifuno ngenye indlela. Iimlekyuli zala mafutha azikho kwimvelo. Kule nkalo, umzimba womntu awukwazi ukuwuthatha. Le mafutha yiphumo lokuguqulwa kwamakhemikhali weoyile. Ukuba i-mayonnaise iqulethe, iipakethe ziza kubhala "ioli ephezulu yemifuno." Oku kuthetha ukuba i-mayonnaise iqukethe ioli eguquliwe. Ii-enzymes, eziveliswa ngumzimba wethu, azikwazi ukuphula ii-molecule zamathambo e-trans. Ziqokelela kwizitho zomntu, ezifana ne-pancreas nesibindi. Hlalani kwiindonga zeempahla uze uhlale esinqeni sezilwanyana zonke ze-mayonnaise. Uninzi lwamafutha luqulethwe kwi "mayonnaise". Ngenxa yokusetyenziswa kakubi kwezi fats, izifo ezininzi ziyakhula:
- i-atherosclerosis;
- isicic heart disease;
- ukunyanya;
- iingxaki nge-metabolism.
Ukuba kukho kuphela amafutha aphezulu aphezulu kwiimayonnaise, ubuninzi bawo buninzi kakhulu. Oku akuhle kakhulu kumzimba wethu. Ukongeza kwiimayonnaise ziqulethe ezinye izinto eziyingozi kwimpilo yabantu:
Abathumisi.
Esi sithako se-mayonnaise siqinisekisa ukugcinwa kwemveliso ngokuvumelana ngokufanayo. Ngaphambili, i-lecithin yamaqanda yayisetyenziswa njenge-emulsifier. Okwangoku, i-lecitin ye-soy isetyenziswe endaweni yoko. Ngokweminye idatha, ekuvelweni kwemveliso emininzi, ifowuni isetshenzisiwe. Isiphumo salo emzimbeni womntu asikaqondi ngokupheleleyo.
Amaplifiers of taste.
Ezi zinto zithandwa kakhulu ezinika imveliso into ecacileyo ngakumbi. Zonke i-flavor enhancer zivela kwimvelaphi yokuvelisa. Zifumaneka ngokusetyenziswa kweekhemikhali. Ukongeza kwiphumo elibi kwisisu nakwezinye izitho zesistim sokutya, ezi zixhobo zilutha kumveliso, ekuhambeni kwexesha kunokuxhomekeka.
Ugcino.
Njengomthetho, ezi zongeziweyo zingandisa ukhenketho kwimihla yokuhlala kwimizi ngokunciphisa ukuphuhliswa kwefungi kunye nezigulane. Ubuninzi bezilondolozo kwimveliso buqinisekisa ukuqhubeka kwe-shelf life kwiinyanga eziliqela okanye kwiminyaka. Kwiimveliso ezinjalo, umxholo wezinto "eziphilayo" uncitshisiwe, uninzi lwawo luyabhujiswa ukuze lwandise ubomi besikhaliso. Ezinye zezilondolozo zonakalisa kwisisu ngoncedo lwesantya sesisu. Enye inxalenye yamacandelo inefuthe elibi kumzimba.
I-Pectin, isitashi, i-gelatin.
I-mayonnaise kunye nomxholo we-starch ibhekwa njengomgangatho ophantsi kunye nezinto ezinqwenelekayo azikho kakuhle.
Iintlawulo zeayonnaise.
Ukuba iphakheji ithi i-mayonnaise iqukethe amaqanda, ibhotela, isardadi kunye ne-citric acid - oku akunakwenzeka ukuba yinyani. Ngaphambili, ii-additi ze "E" zazingaziwa, ngoko i-mayonnaise eyenziwe ngaloo mihla yazisa kuphela izibonelelo kwaye ayizange yenze nantlungu na. Ngoku ezi zixhobo zifumaneka kuzo zonke iimveliso.
Nangona kunjalo, kukho i-mayonnaise yomgangatho omhle. Imveliso enjalo yenziwe ngokwezixhobo zendalo. Ubunzima nje kuphela obufutshane bhedlele. Qinisekisa ukuba ufunda ulwazi kwipakethe. Thembela kuphela iimpawu zeeayonnaise. Musa ukuthenga umthi ongezantsi kwaye ungagcini i-mayonnaise kwiqrijini ixesha elide. Umkhiqizo ococekileyo okanye ongekho mgangatho ungabangela ubuthi.
Ukulungiselela i-mayonnaise ekhaya.
Ukuze ugweme umphumo ombi we-mayonnaise emzimbeni, unokuzilungiselela lo mveliso ngokwakho. I-Sauce elungiselelwe ekhaya, iqinisekiswe ukuhlangabezana nemimiselo yokutya okunempilo. Ukongeza, unokwenza umdla kunye nokuvumelana.
Ukulungiselela i-mayonnaise, sebenzisa kuphela iimveliso ezintsha. Ukuze uthole i-sauce enhle, khetha izithako zomgangatho ophezulu.
Uya kuyimfuneko:
- 4 izikhuni;
- 0.5 ilitha yeoli yeoli;
- 2 tsp ityuwa;
- 1 tsp yesanti yetshukela;
- 2 ispard;
- umnyama omnyama.
Ukulungiselela:
Okokuqala, hlukanisa i-yolk ukusuka kwiprotheni. Jonga umgangatho ukuze kungabikho nto yangaphandle. Hlaza izikhupha, wongeze isardadi, ipilisi kunye netyuwa. Hlanganisa ngokupheleleyo nge-whisk. Ukunyakaza kwe-Rotational ye-corolla kufuneka kwenziwe rhoqo kwicala elinye. Ukuqhubela phambili, udibanise i-1 drop of olive oil. Emva kokuba ioli igcine malunga ne-2/3, unokuyityhalaza ngeqhosha elincinci. Umgaqo obalulekileyo ngexesha lokulungiselela i-mayonnaise kukukwenza yonke imisebenzi ngokukhawuleza. Qhubeka uvuselela kude kube yilapho yonke ioli ifakwe kuyo, kwaye umxube awuyi kuba yimizimba ehambelana nendawo, ngokuzenzekelayo ulahleke emva kweendonga zeesitya. Emva koko, songeza kwi-sauce 2 izipuni zewayini iviniga, enamandla angaphezu kwama-3%. Ubunzima obangelwayo kufuneka bube ngaphezu kwamanzi kunye nomhlophe. Ngamanye amaxesha inani elincinci lamanzi longezwa kwi-mayonnaise. Umphumo obangelwayo ugcinwe kwifriji kwisitya esitywinwe kakuhle kwaye kungabi ngaphezu kweentsuku ezi-3.