Xa usebenzisa iimveliso esiziqhelayo, asinakuqhelana nantoni ngeenzuzo okanye ingozi. Kodwa kungekudala, abantu baqala ukucinga ngezibonelelo abazisayo, bedla iintlobo ezahlukahlukeneyo. Ngokomzekelo, i-mayonnaise yinto eqhelekileyo kwimveliso ehlala ekhoyo etafileni kwaye ixutywa ngeendidi ezininzi ezahlukahlukeneyo. Kodwa inyaniso yokuba umntu usebenzisa kaninzi, unempembelelo enkulu kumsebenzi womzimba. Ngako oko kuyathakazelisa ukwazi ukuba yintoni imveliso yamayonnaise, yintoni ekudliwayo nayo, ziziphi iimpawu zayo ezifanelekileyo kunye nendlela yokwenza i-mayonnaise ekhaya.
Ukubunjwa kweeayonnaise
Ngokuqinisekileyo, abaninzi banomdla kakhulu ukwazi ukuba zeziphi izithako eziyingxenye ye-mayonnaise. Njengomthetho, iinqununu zayo ziyi-mustard, i-yolk yolanga, iviniga, i-citric acid, i-oyile yemifuno. Kuya kuba mnandi ukuba, ngokuxubusha yonke le mveliso, i-sauce yekhwalithi ephezulu ifunyenwe, leyo ifanelekile izitya ezininzi.
I-mayonnaise iqulethe i-fat, equlethe iivithamini ezininzi kwaye inceda ekuhlaziyeni ulusu. Iimayonnaise ezininzi zanamhlanje ziquka ukuguqulwa kwemifuno yokuguqula imifuno. Iimamolekyu zabo azikho kwimvelo, kuba umzimba wethu awuhambisani nokufana kwabo. Le mveliso yikhiqizi yokuguqulwa kweekhemikhali yeoyile yemifuno. Naka ingqalelo kwiphakheji, ukuba ithi "ioli ephezulu yemifuno" - ke yile i-oyile yemifuno eguquliwe. Ii-enzyme ezivelisa umzimba azikwazi ukuphula ii-molecule zamathambo, ziqokelela kakuhle kwisibindi, ezindongeni zeempahla, i-pancreas kunye nasesinqeni sabantu abathandayo i-mayonnaise. La mafutha aqulethwe kwiimayonnaise. Ngokusetyenziswa rhoqo rhoqo kwimiba enkulu, zonke izifo, ukukhuluphala, i-atherosclerosis, izifo zesifo kunye nezifo zentliziyo. Ukubunjwa kweMayonnaise kunzima. Iqulethe izinto ezininzi ezahlukeneyo.
Nangona i-mayonnaise iqukethe amafutha aphezulu, kuya kubakho ezininzi apho, kwaye le nto inokulimaza kwimpilo. Ukongeza kuzo zonke, i-mayonnaise iqulethe ezinye izithako ezingathinteli umzimba wethu kakuhle.
Umzekelo: i-emulsifiers, enceda ukugcina ukufana okufanayo komveliso. Kwixesha lamaSoviet, i-lecithin yamaqanda yayisetyenziswe njenge-emulsifier, kwaye ngexesha lethu yatshintshwa i-lecitin ye-soy. Umyinge ungenangqiqo. Njengoko kuyaziwa, ekulungiseleleni imveliso eninzi kakhulu usebenzisa i-soya yezolimo eziguqukayo.
I-flavour enhancer ezongezwa kwiimayonnaise zinika ingcamango ecacileyo kunye nokucocwa ngakumbi kwimveliso, phantse zonke ziyenziwa ngoncedo lweendlela zamakhemikhali, oko kukuthi, zinemvelaphi yokufakelwa. Abaguquli bentlobo banakho ukubangela umlutha kwanoma yimuphi umveliso kamva uba ngumxhomekeke kuwo, unempembelelo embi kwinkqubo yokutya.
Ukubunjwa kweekhemikhali ze-mayonnaise kunzima kakhulu. Kwakhona kubandakanya izigulana. Ezi zongezelelo ziyakwandisa ubomi besikhaliso semveliso.
Bawuthintela ukuphuhliswa kweefungi kunye namayeza. Ubukho bemilondolozo kwimveliso buvumela ukuba iimveliso zigcinwe ngeenyanga, ngamanye amaxesha kwiminyaka emininzi. Kule mveliso akukho nto iphilileyo, njengoko yonke into isatshatyalaliswa ukukhulisa ubomi besikhaliso sale mveliso. Ezinye zezilondolozo, ngenxa yesantya sesantya, ziqhekeza esiswini. Kodwa inxalenye encinci isalayo, ingena kwiiseli zomzimba kwaye ayisebenzi kakuhle kuyo.
Ukongeza kwiletadi, ioli kunye neengqayi zeqanda, i-mayonnaise yongeza iimveliso ezifana nesitashi, i-gelatin kunye ne-pectin. I-mayonnaise, apho isitrosi ifakiwe, inempawu eziphantsi. I-mayonnaise enhle neyenayo yenziwa ngemihla yabagogo. Akazange alethe nayiphi na ingozi, kodwa ngokuchaseneyo, yayithathwa njengeluncedo kakhulu.
IMayonnaise ekhaya
Kwabathanda i-mayonnaise, kuqiqayo ukupheka ikhaya elihle elenziwe nge-sauce eliya kuhlangabezana nazo zonke iimfuno zokutya okunempilo. Ungakwazi ukucinga ngentsingiselo kwaye wenze i-sauce yezinto ezifaniyo.
Thatha ii-yolk 4 zeengqayi, ii-2 teaspoon zetyuwa, 2 iisupuni zeetayard, 1 ithispoonful. i-spoonful sugar, 0.5 ioli yomnquma kunye nompu omnyama. Qinisekisa ukuba zonke iimveliso zinobugcisa obuphezulu kunye ntsha.
Okokuqala, kufuneka sihlule i-yolk ukusuka kwiprotheyini ngokucophelela ukuze kungabikho iziganeko zangaphandle. Hlaza izikhumba ngeardard, uze ungeze pepper kunye netyuwa. Kwakhona, udibanise ngokucophelela, ujikeleze rhoqo i-corolla kwelinye icala. Emva koko, siqala ukongeza utywala lweoli yeoli, nangona kungabikho ukuphazamisa. Xa malunga ne-150 ml yeoli yomnquma ichitheka, unokuyityhalaza ngokukhawuleza, kunye ne-small trickle. Bathi into eyona nto ibalulekileyo ekulungiseleleni i-mayonnaise eyenziwe yinto yokwenza ngokukhawuleza. Kubalulekile ukuqhubezela kude kube yilapho yonke ioli ifakile, kwaye ubunzima buqala ukugubha emva kweendonga zeesitya kwaye ziya kuhambelana. Ngoku kufuneka udibanise iipuniji ze-viniga i-2 kwaye udibanise ubunzima. Kumele ibe yinkompe ngakumbi kwaye ihlophe. Abanye bafaka amanzi ekupheleni, ukuze bafezekise ngokufanayo. Ungagcina le mayonnaise kwiqrijini ngokungabi ngaphezu kweentsuku ezintathu kwisitya esivaliwe.