Kachotta - Semi-m cuku Italian cin abinci. Cooking Tips

The kalmar "kachotta» (Caciotta) a Italiya Yana magana ne a kan dukan rukuni na Semi-m cuku, wanda aka sanya daga madara na shanu, awaki, tumaki, da kuma Buffaloes. Yana zo daga Tuscan "kachola" kuma na nufin "cuku", saboda da kananan size daga cikin shugabannin.

A tarihin cuku kachotta

kachotty samarwa ya fara a cikin IX karni da kuma maida hankali a arewacin da kudancin sassa na sashin (Italy). Wannan irin cuku ya sauri tsiwirwirinsu Popularity tsakanin makiyaya, makiyaya da kuma sojoji. Kananan shugaban kachotty amfani da abinci da kayayyaki a lokacin dogon tafiye-tafiye. A wannan yanayin, ta Babban amfani ne gajeren lokaci balaga (kasa da 1 ga watan).

Kachotta - cuku, wanda shekaru da yawa sanya a cikin irin wannan yankuna na Italiya kamar Umbria da kuma Tuscany. A nan, an yi tattalinta daga tumaki madara (Caciotta Romana) da kuma ru da Bovine ovine (Caciotta Toscana).

Description da kuma iyawa

Cuku kachotta yana da nau'i na cylindrical shugabannin daban-daban masu girma dabam da kuma nauyi daga 1 zuwa 8 kg. A talakawan nauyi ne 700-1200 grams. Traditional kai yana da girman na 20 cm tsawo da kuma game da 8 cm a diamita.

Kachotta - rawaya cuku da fari baki, wanda yana da taushi irin zane da kuma m dandano. Its dandano ya dogara da lokaci da bata lokaci ba.

Sun kachotta - cuku da mai m dadi da dandano da wani haske nutty dandano. Yana bar wani m aftertaste. A mafi girma da daukan hotuna lokaci, da more shi ya zama yaji cuku dandano kuma aukaka launi.

Sinadirai masu darajar da kalori abun ciki

Italian kachotta - shi ne ba kawai wani dadi da lafiya cuku. Ba kamar mafi sauran iri, shi ne kuma kasa caloric. A 100 grams na kachotty ƙunshi kawai 228 da adadin kuzari. All gina jiki, musamman sunadarai kunshe ne a cikin cuku, samamme ta jiki da 99%. Shi ne da muhimmanci musamman cewa alli da phosphorus a shi ne a cikin mafi kyau duka rabo.

Kachotta - cuku, a cikin abin da babu albarkacin carbohydrates. Wannan shi ne dalilin da ya sa shi ne sau da yawa kunshe a cikin abun da ke ciki tasiri abun da ake ci. A wannan yanayin, da cuku da sinadirai masu darajar ne babban isa. The adadin furotin a cikin cuku kai 16 g, da kuma kitse - 18 g da 100 g total nauyi. A kashi sharuddan da wannan nawa zuwa 24% na yau da kullum darajar.

zabi na madara

Italian dairies kachottu shirya daga madara na kowane irin: saniya, da tumaki, da akuya, da kuma a baya sau ko da bauna. Wani lokaci yana da ake gauraya ta, sa'an nan ya samu wani sabon gaba daya cuku. Delicious kachotta sanya daga tumaki da madara suna goyon bayan da Bovine (ba fiye da 30% na da kundinta).

Don shirya cuku a gida , saniya ta madara da ake amfani da mafi sau da yawa. Amma da farko shi yana bukatar ya zama bayyananne, cewa shi ne pasteurized. Wannan ne kafin for m madara. Idan ka saya madara a store, shi ne mafi alhẽri a zabi UHT tsarkake ta amfani da mafi m fasaha.

cuku dafa abinci fasahar kachotta

A samfurin da aka samar a matsayin masu zaman kansu ke dairies da kuma manyan masana'antu. The fasaha, duk da haka, ya zauna canzawa kuma kunshi dama, saukarwa.

1. Milk pasteurisation for 15 seconds a zazzabi na 75 digiri.
2. Sanyaya da madara zuwa da zazzabi na 38 digiri. Idan wannan darajar ne mafi girma, da kwayoyin dauke a cikin ferment, zai lalace.
3. A mataki na gaba a cikin shirya madara sanya m al'adu. Wannan shi ne na musamman thermophilic Starter ga cuku Lactoferm. Ba dole ne a hankali ke motsa a cikin madara da kuma barin for 40 minutes don kunna al'adu.
4. Bayan kayyade lokaci da aka shiga rennet. ta kunnawa lokaci ne da minti 20. Bayan da cewa, da farfajiya na jiki kamata samar da wata gudan jini. Rennet, wanda aka yi amfani a wannan mataki na iya zama na dabba asalin ko ake dasu Lactoferm.

Yanzu sakamakon gudan jini dole ne a yanka sau biyu, oxidize pickle. Kuma kawai bayan da cewa zai zo karshe mataki a samar da cuku - ripening.

Sabon, hadawan abu da iskar shaka da kuma Salted cuku

A resultant kunnawa da thermophilic al'adu da rennet gudan jini na farko ne hõre yankan. A wannan mataki, da taro da aka yanka a cikin murabba'ai 6.4 cm, sa'an nan kuma gauraye sannu a hankali domin 5 da minti.

Sa'an nan na biyu yankan da aka yi, yayin da dumama kachotty zuwa da zazzabi ba fi 42 digiri. A hatsi size samu a cikin wannan mataki ne ba fiye da 1 cm. Yanzu sliced cuku taro an sanya a cikin na musamman siffofi da ramukan don draining whey. The girma na gaba cuku kai tsaye dogara a kan girman da mold.

A mataki na gaba shi ne da hadawan abu da iskar shaka na kachotty. Siffofin cuku riƙe for 4-6 hours a dakin da zazzabi 36-38 digiri. Kamar haka suka bukatar lokaci zuwa lokaci, kunna kuma bi acidity (al'ada darajar da index kamata ba ƙetare darajar 5.25).

Bugu da ari siffofin cuku a cikin brine sanya inda zafin jiki na 15 digiri 10 hours. Bayan wani ajali lokaci da kuma samun shi aika zuwa maturation.

Tsari cuku ripening

Kachotty karshe mataki na samar - An maturing. A tsawon lokaci, bayan da Semi-m cuku za a iya daukan shirye, ko balaga, shi ne daga ranar 15 zuwa 45 days. Yana dogara a kan bukatun da masana'antun ko abokan ciniki. A talakawan lokaci na maturation ne kwanaki 30. Idan ka yanke shi a 2 sau, za kachotta matasa, fari da kuma taushi irin zane.

A lokacin ripening cuku, yana da muhimmanci a kula da yawan zafin jiki da kuma zafi. In ba haka ba kachotta ba za a iya samu. A dakin da zazzabi dole ne a cikin kewayon 5-6 digiri a wani zafi na 80-90%.

Cuku kachotta: girke-girke a gida

Wadanda cuku, mafi yawan abin da ake sayar a cikin gida Stores, ba yawa kama real kachottu. Amma fita daga cikin halin da ake ciki yanzu akwai shi. kachotta cuku a gida itace sosai da dadi, da kuma dafa shi ne mai karye.

dafa abinci jerin hada da wani yawan matakai.

1. Yi dukkan sinadaran: 10 lita na madara (UHT) 2 alli chloride 10 ml vials (samuwa a Pharmacy), rennet, thermophilic Starter ga cuku (sayi at musamman internet shop), gishiri.
2. Madara ne mai tsanani zuwa da zazzabi na 38 digiri. Sha shi thermophilic Starter, Mix hankali da kuma barin murfi a kan for 40 minutes.
3. Bayan kayyade lokaci zuwa narke a cikin 100 ml na dumi ruwa (40 digiri), alli chloride (1 ampoule). A wani kwano narke a cikin ruwa rennet. Zuba biyu ferment a madara da kuma barin murfi a tsawon minti 30.
4. A sakamakon gudan jini yanka a kananan murabba'ai da kuma fara sannu a hankali zafi da taro zuwa da zazzabi na 42 digiri.
5. Yanzu muna bukatar lambatu da whey. Don wannan soya taro motsi a cikin wani na musamman nau'i na cuku da ramukan. Don sa a karkashin shi mai raba tasa da tattara magani.
6. A na gaba mataki - hadawan abu da iskar shaka. A kasa na kwanon rufi ya zuba ruwa kadan da kuma zafi da shi zuwa 60 digiri. Saka wani farantin karfe a saman kasa up da kuma a da shi - da siffar cuku. Pan murfin tare da wani tawul
7. Bayan minti 40, da cuku-dimbin yawa nuna. Sa'an nan ya rufe kwanon rufi da wani tawul sake. Maimaita aiwatar 2 more sau. Sa'an nan a saka da cuku a kan wani bushe gauze bushe kashe da kuma sanyi.
8. A wannan lokaci, shirya wani bayani ga salting. A saboda wannan dalili, a wani kwanon rufi da ruwa don ƙara gishiri da alli chloride sauran vial. Saka kachottu a cikin bayani ga 6 hours.
9. Bayan wani ajali ambatacce, cire cuku daga brine, bushe fitar da aika a cikin firiji for 2-6 makonni to girma.
10. home Italian kachotta shirye. Bismillah!