Krakow sausage: kuumbwa, makori, recipe

Mhedzisiro ye "Krakow" sausage, sezvinonzi zita rinoratidza, raiva guta rePoland reKrakow. Yakaratidzwa muzana remakore rechi16 uye yakange iri imba yakagadzirwa neimba yakagadzirwa yakagadzirwa nemhando yakagadzirwa uye yakaoma nyama yakabikwa pamwe nekuwedzera kwezvinonhuwira. Iri kuropi yepakutanga yakakweretwa neRussia muzana remakore re XVIII uye yakashandurwa gare gare (muna 1917), semuseji, kuitira kuti kuderedze mutengo, yenguruve yakawedzerwa kumusseji. Icho chiri chikafu ichi cheka "Krakow" sausage inozivikanwa kwatiri.

Caloric zvakagadzikana uye zvakagadzirwa

Zvimwe zvinosanganiswa mune chigadzirwa: nyama yenguruve, nyama yemombe, mafuta, garlic, munyu nemafuta, pamwe nefossphates kuti ipe uniforom kushanduka uye nitrium nitrite yekugadzirisa ruvara.

"Krakow" mbuji maererano neGOST inowanikwa muchikwata "B", umo nyama yehupenyu haifaniri kuva pasi pe 60%. Inowanikwa chete muhombe yepanyama.

Sausage "Krakovskaya": recipe yekubika

Kana kubika mishonga yakagadzirirwa kumba hakusi dambudziko kune vanofarira kudya, zvakasiyana zvakanyanya kugadzirira maseji anosvuta. Haasi munhu wose anoda kunzwisisa zvakasiyana-siyana zvekupora uye anosarudza zvakagamuchirwa ivo pachavo. Kucherechedza kwako kunokokwa kukirasi, sepedyo neGOST. Kana iwe ukaramba uchienda kumatanho ose ekubika, iwe uchapedza neKaakage yakagadzirwa, inogadzirwa. Saka, ngatitangei kutanga.

Zvinhu zvinodiwa:

Nyama:

• Nzombe - 300 g;
• Nguruve - 400 g;
• Brisket kana nyama yengurube bhakoni - 300 g.

Zvinonhuwira:

• Munyu - 30 g;
• Shuga - 1.35 g;
• Pirasi yakasviba - 1 g;
• Nyoka yakaputsika yakagadzirwa - 0,9 g;
• Garlic - 2 g.

Zvinokosha! Izvo zvakakosha kubvisa kubva kune zvishandiso munyu, kana nyama yakarungwa isati yapfuura.

Musati magadzira masiki zvakananga, ngatigadzirire nyama. Inofanira kunge yakarungwa. Zviri nani kushandisa izvo zvinonzi "mvura" nzira kana kuti, kuti iise zviri nyore, kuisa nyama mukati mutsvuku. Kuti uite izvi, zvinotora 2-4 peas ye pepper-sweet pepper, 5 g ye shuga uye 125 g emunyu neawa imwe yemvura. Sezvakaderedza nyama muine brine (pakutanga inofanira kuderedzwa pazvikamu zve 250-300 g), zvakakosha kuisiya iyo yakanyoroveswa kwemazuva matatu. Asi usakanganwa kuisa mudziyo mufiriji, uye zvipfeko zvenyama zve salun uniform zvinofanira kushandurwa kamwe chete pazuva. Mushure mekupa salting nyama, "Krakovskaya" sausages yakagadzirwa mumatanho akawanda.

Kutenga kwekudya nyama

Nyama yakasungirirwa muchigunzva nyama, ine masango makuru mukati. Kuva ne-frizen bhakoni mufiriji, uiite mumakumbo maduku uye woiyananisa nemhuka yakakanganiswa uye yakagadzirirwa zvinonhuwira. Mushure meizvozvo, regai nyama ipe kweawa imwe chete.

Sopus

Nzvimbo inokosha zvikuru. Zvakanakisisa kushandisa collagen coat. Inofanira kuderedzwa kusvika urefu hwema 25-30 cm. Nhamba yakagadzirirwa yezvidimbu inofanira kuiswa mumvura ine munyu kwemaminitsi mashomanana. Mushure meizvi, simburai, imwe mugumo kuti musunge, uye zvakasiyana nekugadzirisa mu padding device. Nezvigadzirwa zvakagadziridzazazaza chifukidzo uye musunga tambo kune rumwe rutivi.

Kuchenesa kupisa

Mazariro akachekwa kweawa imwe pamusana wekushisa kwe 90 ° C pamwe chete fry muvheni. Zvisinei, danho iri rinoputika kana ukashandisa collagen wrapper. Mushure mokunge zvingwa zvesausage zvikabikwa, zvinofanira kubikwa pakushambidzwa kwe 85-85.5 degrees kwemaminitsi 50-60. Pakarepo mushure mekuguma kwebikira musese inofanira kusvuta, uchishandisa smoketsi yemusha nekuda kweizvi . Kusvuta kunotora kubva pamasere matanhatu kusvika masere, uye kuderera zvishoma nezvishoma kwehutoro kubva pa100 kusvika ku30 ° C.

Kuchenesa

Chikamu chokupedzisira, apo chigadzirwa chakagadzirwa "Krakow" sausage inofanira kutanga yakonzerwa mudzimba yekupisa, uye pashure pokunge yaiswa mufiriji.

Bon appetit!