Ngoko ke, ukuba ulindele ukuba ngumnini wesondlo, ophezulu kunye ... ophantsi "ck", ungazibandakanyi ekukhohliseni. Kule klasi yeemveliso ze-sausage, kufuneka uqale uphathwe ngenhlonipho, njengento ecolileyo. Okokuqala, ngenxa yokuba le sausage ineembali ezizityebi. Kukholelwa ukuba malunga neminyaka eyi-2 leminyaka ubudala, kwaye ukukhankanywa kwayo njengesidlo somthendeleko kunokufumaneka kwimithombo yamandulo yaseGrisi, eBhabhiloni nakwaseTshayina. Okwesibini, kuba inkqubo yokulungiselela iyinkimbinkimbi kakhulu, ixesha elide, kunye ne-sausage eluhlaza iziphatha kakuhle. Okwesithathu, kuba phantse bonke abantu basebenze kanzima kwi-recipe yabo eqinile kwesosaji ecocekayo, kubonisa ihlabathi leCracow, isiNtaliyane, iBraunschweig, kwaye, ngokuqinisekileyo, eMoscow. Okwesine, ngenxa yokuba ayenziwa nje kuphela kwi-meat freshest nekhethiweyo (ukusuka kwi-1 kg, kuphela i-600 g ye-sausage), kodwa nangokongezwa kwe-cognac ebiza, ubuncinane iminyaka emi-5 yokuguga.
"Dweba" - siya kudla
Ngaphambi kokuba i-sausage delicacy ifike kuthi etafileni, intonga kufuneka ivuthwe, ifakwe, ifakwe kumgangatho omhle. Okokuqala, inyama engcono kakhulu yeentsuku ezingama-5-7 isetyenzisiwe kwaye ivuthwe kwisisombululo se-saline, ibe ngumhlaba ogqithisiweyo, ixutywe kunye ne-bacon kunye neziqholo, ukudala imodeli ekhethiweyo kunye nesakhiwo esithile, ubuninzi beoli kunye nenani labo ekunqunywe, lihambelana ngqo ne-GOST. Emva koko ugxobhoza kwi-shell, emva koko uhlala kwiintsuku ezi-4 kwindawo yokugungxuma, apho aphelisa khona umswakama ongaphezulu. Kwaye, ekugqibeleni, iya kwindlu yomsi. Iintlobo ezihle kakhulu zivutha emlilweni (i-alder, pear), kungekhona kwi-sawdust. Okokuthi, isambuko, eqinisweni, ayifumani unyango olushushu, kwaye ibonakaliswe kuphela ukubhema kubanda ngo-20-25 ° C. Kwaye ngoku ixesha lokumisa - ukuya kwiintsuku ezingama-40 kumqolo. Iziqholo ziqala ukudlala, ukuvumba kokutshaya kugxininiswe, "umzimba" ukhula kwaye ukhululeke.
Inkokeli yocuba
Emva kokutshaya, kwakuyimpawu yobuncwane kwaye ube ngowona mhlaba ophezulu, kwaye ungayithenga kuphela "kwiivenkile" okanye "ukusuka phantsi." Namhlanje, i-pallet ye-sausage nayiphi na isebe lesenyama kwivenkile iyavuya kakhulu kwiso, nangona kunjalo, intengo encinci kakhulu - ukuba i-wand ulungile "eMoscow" iya kufuneka ibeke eceleni imali eninzi.
Kwi "Moscow", enye yezona ziintlobo ezidumileyo, umzekelo, iqule inyama yenkomo, kodwa ingulube iyabonakala, kwaye "amehlo" e-shpig aphezulu kwaye "acacisa."
Unyule!
Kwenzeka njani, phakathi kweentlobo zee-sausages zokubhema eMoscow, ukhethe okulungileyo?
Khetha i-wand in shell shell. Kumele kube nzima kwaye ihlambuluke, idambane kancane. Ukuba igobolondo isuka kwimveliso, i-sausage isenokuba idliwe okanye idala nje.
Khetha okubaluleke kunabo bonke abacetywayo - ukuba ithambile kakhulu, ngoko ayiyivuthwa.
Musa ukukhathazeka, xa "kwi-ck" uza kufumana iinkcubeko ze-bacterial.
I-Histology ye-sausage
I-sausage eninzi enye yezinto eziyintandokazi kakhulu kubabuxoki. Ukubonakalisa ukusetyenziswa gadalala ngaphandle kophando lwebhoratri kunzima kakhulu, ngoko ke kufuneka senze uvavanyo lwangonyango lwangempela kunye ne-satolo-making histology . Ngaphantsi kwe-microscope, sabona ukuba inyama ikuzo zonke iisampuli, akukho nanye yesoya kunoma iyiphi. Izicubu ezinxulumene kufuneka zibe khona kwi-sausage, kodwa akufuneki kubekho amaqela amathambo, i-cartilage kunye nesikhumba. Kodwa phakathi kwabathathi-nxaxheba bavavanya ulusu lukhona. Ukongezelela, kwiibhakteria zokubhema zeqela le-E. coli azivunyelwe, nakwi-1 g yemveliso, kunye nakwiesampuli zethu ezintathu. Ngelishwa, kwiisampuli ezininzi, inyama yenyama yafunyanwa kwakhona.