Ushizi owenziwe: inzuzo kunye nengozi

Ushizi owenziwe uvele kungekudala ngaphambi kweentsuku zokuqala zeMfazwe Yehlabathi I eSwitzerland. Ngesinye indawo kwindawo ebizwa ngokuba yiTou, yavelisa i-cheese eninzi, ukuthengiswa kwakungenamandla ngaloo nto, ngoko abavelisi sele beqale ukubala ilahleko kumonakalo walo. Kodwa ke ingcamango entsha yaza iyancibilika ezinye zeeshizi. Ngethuba lexesha, le nkqubo yaphuculiswa, kwaye i-cheese iqhutywe yomelela phakathi kwezinye iindidi zeentshizi, kuba abantu abaninzi bathanda le mveliso kwaye bayayidla ngokuzonwabisa. Iinkcukacha ezongezelelweyo malunga nale mveliso ezihlwaya ziya kuxutyushwa kwinqaku la namhlanje. "I-cream cream: inzuzo kunye neyingozi".

Iitshizi ezenziwe: ukubunjwa kwazo.

Ezi ntlobo zeentshizi ziyimveliso yobisi, ngoko ke ixabiso lawo libangelwa ixabiso le-amino acids eyenza ubisi, umxholo ophezulu wezinto ezinamafutha, iivithamini, i-phosphorus, i-calcium kunye neeprotheni.

Ushizi owenziweyo uveliswa ngokubhekiselele kobuchwepheshe bokuveliswa kweentshizi zezinto ezinzima, njenge "Poshekhonsky", "isiRashiya", "iKostromskaya", "iAltai". Into eyona kuphela kwimveliso yesosizi yongezwa ibhotela, ukhilimu kunye nobisi. Kwaye ukuze uphephe ukukhawulela iprotheni yobisi, i-agent-melting agents idibene.

Ngokwakheko lweekhemikhali kunye nobuchwepheshe, iifisi ezenziwe zihlulwe ngamaqela amaninzi.

1. Ushizi wesosi. Iveliswa ngesiseko seentshizi zeentlobo eziphantsi kweoli. Iimveliso zobisi kunye neentlobo ezahlukeneyo zeesetnet zongezwa kuyo. Ngokuqhelekileyo izithako zalezi zitshizi ziyi-pepper kunye ne-cumin.
2. Iindidi zeSlab zeeshizi. Ziveliswa kwi-rennet ushizi, umxholo weoli ufikelela kuma-70% kunye nokudibaniswa kweemveliso zobisi. Ezi zitshizi zinqunywe kakuhle kwaye zinomdla oqaqambileyo wokuqala.
3. Ushizi omnandi. Kwiintlobo zeeshizi, i-sugar and various fillers zongezwa, njenge-syrups, i-chicory, i-nut, ubusi, ikhofi, i-cocoa, njl.
4. Ieshizi. Ziyakuboniswa ngumxholo ophezulu wezinto ezinamafutha kuwo. Kwaye nabo banomdla oqhaqhaqhekileyo we-cheesy wokuqala.

I-cream yamasiki: enhle.

Iitshizi ezenziweyo, ukuba siziqhathanisa neentlobo ezilukhuni, zithathwa ngumzimba ngamaphesenti ekhulu. Zinezinto ezincinci ze-cholesterol. Ezi zitshizi zinezondlo, zinokuba ngumthombo ongenakunqunyelwayo we-calcium, i-phosphorus, iimeko ezinobungqina beemeko zethu, kunye namathambo kunye neenwele. Amafutha afakwe kwi-cheeses aphethe i-calori-carrier ye-vitamins. Banikela umzimba ngevithamini E, D, A, kwakunye neentlobo ze-polyunsaturated ezinamafutha e-acids.

Kukho i-casein eninzi kwi-cheese ecibilikile. Iproteinyini ephakamileyo ephezulu equkethe i-amino acids engenakulungiswa kuyo umzimba womntu. I-cheese phantse ayinayo i-carbohydrates, ine-% kuphela yeeproseji ye-lactose.

I-cheeses eyanyibilikiyo ayinayo "i-aftertaste" ecacileyo, exabisekileyo kwezinye iitshizi, i-cheese echitshiweyo ayinandi. Kodwa inzuzo yabo ihlukile: igcinwa ixesha elide ukuya kwiinyanga ezixhenxe.

Ushizi owenziwe: yingozi.

Kwizihlunu ezincibilikiweyo, xa kuthelekiswa neentshizi ezinamandla, kukho iindidi ezininzi ze-sodium. Oku kunobungozi kulabo bahlala "bexinzelela uxinzelelo", kunye nokuxhatshazwa kwezifo zesifo, kunye nentliziyo.

Kwi-ushizi esithambileyo kukho iikhompyutheni zesondlo (i-E kunye ne-phosphate group additives) ezingadingekile kumzimba. Zinetyuwa eninzi. Zingabangela ubundlobongela, umzekelo, ukunqanda isikhumba. Abo banomonakalo wezintso, abanakuyidla ukutya okuqulethe i-phosphates, ukunyuswa kwengqondo kwingozi kumathambo: banokuba bomelele kakhulu.

Ukuba unyuke i-acidity ye-juices gastric, ke akufanele udle ushizi owenziwe, ngokuba kwimveliso, ukukhawulezisa inkqubo "yokukhula", kule tyiki yongeza ezininzi ze-citric acid.

Ezi ntlobo zeentshizi zi-caloric kakhulu, ngoko akufanele zidliwe kakhulu. Abaselula kunye nabantwana abancinci nabo abanqwenelekayo ukutya ezifana neentshizi ngenxa yobuninzi be-salts-i-smelters kunye namafutha.

Iitshizi ezithandwayo zixhaphake kakhulu phakathi kwabathengi, kodwa ngokuqhelekileyo kwenzeka ukuba abavelisi abangenangqiqo ngenxa yokunyusa inzuzo, sinikele ngokufana neentlobo zeeshizi. Khumbula ukuba ushizi owenziwe kakuhle awukwazi ukuhlambulula kakhulu.

Ekuvelweni kweeshizi ezisebenzisiweyo zisetyenziselwa kwakhona: ii-rennet eziphantsi kweeshizi, iimveliso zobisi, eziphelelwa yisikhathi, ubunzima beeshizi. Akuyiyo yonke into eyoyikisayo, kuba emva kwenkqubo yokuqhafaza, ufumana imveliso enomsoco, okunomsoco kwaye ephezulu.

Kodwa simele sikhumbule ukuba xa kuqhutywe imveliso yayo ngenxa yezoqoqosho, masithi, asiyi-bhotile, kodwa isundu, i-rapese okanye enye, asikwazi ukuthetha ngetekisi kwimeko. Kuvela uhlobo lomkhiqizo "we-cheese", ukubaluleka okungaqinisekanga.

Musa ukuthenga ushizi ocutshulweyo kwisitya seplastiki, phantsi kwegama elibizwa ngokuthi "PS". Oku kuthetha ukuba ukupakishwa kwenziwe nge-polystyrene, elamanye amazwe evinjelwe ukugcina ukutya. Isitya sokusetyenziswa kweentlobo zeeshizi kufuneka senziwe ngeplastiki, kodwa senziwe ngepropylene. Ngaphantsi kwesi siqukintela "PP".

I-cream cream: iresiphi.

Olu hlobo lweshizi lunokunceda i-sauce ibe yintsikelelo enotyebileyo kunye nokuhambelana okunzima. Akufuneki ukuxutywa kwi-grater, kuba iyakuncibilika lula.

Nantsi iresiphi yesobho esenziwe ngeklasi. Ulungiselela oko. Fry i-anyanisi kwibhotela kuze kube yigolide. Songeza iwayini elimhlophe kunye negalikhi. Silinde de i-oli ihlale iphela kwaye iwayini iphuma. Sibeka i-thyme encinci encane, uthele amanzi okanye umhluzi (inkukhu). Yonke into yamathumba - yongeza i-cream cream, eyadlulelwa ngokukhawuleza.