Parmigiano Reggiano (Parmigiano-Reggiano) - Italian cuku. Parmesan: description, abun da ke ciki

Parmigiano Reggiano - wannan shi ne mai ɗamfarar granular cuku. Sunan "Parmesan" ne sau da yawa amfani da su koma zuwa daban-daban imitations cuku, ko da yake an haramta a Yankin Tattalin Arzikin Turai daidai da dokar.

A samfurin da aka mai suna bayan fannin samar - Italiya lardunan Parma da Reggio Emilia. Bugu da ƙari kuma, irin wannan cuku a Bologna nuna, Modena da Mantova. A cewar Italian doka, kawai samfurin wanda aka samar a cikin lardunan wadannan iya sanya a matsayin cuku. Wajen EU, da sunan bin doka za a iya amfani da cuku da irin wannan Properties, da kuma cikakken Italian sunan Parmigiano-Reggiano - ga asali cuku.

labarin

A cewar labari, cuku da aka halitta a tsakiyar zamanai a cikin Reggio Emilia lardin. Its samar da zai bazu nan da nan, zuwa yankunan da Parma da Modena. Historical takardun nuna cewa a cikin 13th da 14th ƙarni Parmigiano Reggiano ya riga sosai kama da cewa samar da yau. Wannan ya nuna cewa ta asalin za a iya gano a mayar da yawa a baya.

Wannan cuku da aka yaba a farkon 1348 a cikin rubuce-rubucen na Boccaccio - a "Decameron", ya ambaci wani dutse na grated Parmesan cuku, wanda yin ravioli da kuma taliya. A lokacin da babbar wuta na London a 1666 da aka bayyana yunkurin ajiye cuku da kuma ruwan inabi hannun jari parmedzhano.

Yadda aka yi?

Parmesan (Parmigiano Reggiano asali) ne Ya sanya daga unpasteurized saniya ta madara. Dukan madara safe milking gauraye da na halitta skim gabata da yamma milking (wanda aka samar da adanar mai manyan m tankuna for cream rabuwa), game da shi, ya kafa wata cakuda partially defatted. Yana aka zuba a cikin manyan jan vats na lokacin farin ciki ganuwar. Yana da aka kara wa magani (dauke da wani sa na dama thermophilic lactic acid kwayoyin cuta), da kuma yawan zafin jiki daga cikin cakuda yakan zuwa 33-35 ° C.

Sa'an nan amfani da naman maraki rennet, bayan wacce dukkanin taro solidifies cikin 10-12 minti. To, shi ne raba mechanically a kananan guda (kamar girman da shinkafa), da zazzabi da aka tashe zuwa 55 ° C karkashin hankali iko. A sakamakon soya su tsaya ga 45-60 minti. Ya sa'an nan tattara a cikin wani m abu ne zuwa kashi biyu sassa da kuma sanya shi a cikin wani mold. A cewar yarda da matsayin, na 1100 lita madara cakuda ya kamata a samu 45 kg cuku.

Sauran whey ne al'ada amfani da su ciyar da aladu, nama wadda baya nuna proshuttodi Parma (Parma naman alade).

yaji

Sun Parmigiano-Reggiano cuku da aka sanya a cikin wani madauwari siffar bakin karfe, wanda tam ja tare da wani marmaro inji. Wannan damar karshe samfurin don kula da siffar da dabaran. Bayan wani yini ɗaya ko biyu inji aka raunana, tare da taimakon wani roba bugu a kan cuku sanya lakabin da sunan shuka lambar, wata da shekara na samarwa, sa'an nan da tsari da aka lazimta a sake. Bayan game da ranar siffar da aka sanya a cikin wani akwati da brine for 20-25 kwanaki. Bayan haka, cuku ore a cikin watanni 12. Kowane da'irar da aka sanya a kan katako shelves, wanda aka tsarkake mechanically ko da hannu kowane kwana bakwai.

Bayan watanni 12, kwararru duba kowane zagaye. Cuku feat. Irfan gwada su gane ba a ke so fasa da voids. Circles cewa wuce da gwajin sami musamman mark. Shin ba mai yarda da samfurin da aka alama kamar yadda untested, amma kuma a yarda for sale. A nan gaba, Parmigiano Reggiano an aje for game da wani shekara.

Description na iyawa

The kawai ƙari yarda da za a yi amfani da - shi ne gishiri, wanda garwaya da cuku, nutsarwa for 20 days a cikin brine. Tun da Parmigiano Reggiano aka samar a cikin manyan yawa a kullum, da dandano iya zama daban-daban. High quality samfurin yana da kaifi kumshin Fruity-nutty dandano da wani karfi pungent wari da kuma yana da dan kadan m texture. Munanan a dafa abinci na'urorin fasahar na iya ba shi da wani m iyawa.

Middle da'irar Parmesan (kai) shi ne game da 18-24 cm tsawo da kuma 40-45 cm a diamita, da kuma weighs 3.8 kg.

da yin amfani da

Parmesan cuku, farashin wanda a Rasha yana farawa daga 500 rubles da kilogram ( 'yan qasar jinsunan), aka saba amfani a grated fom in taliya jita-jita, soups da risottos, amma kuma yana amfani da kanta a cikin purest siffan. Yana kuma iya a kara wa da yawa salads kuma, ba shakka, pizza. Kamar haka daga comments na masu amfani da, ta dandano ne don haka m, da damar canza kusan duk wani tasa. Wannan shi ne dalilin da ya sa shi ba da shawarar cũtar da su, idan ka yi amfani da shi a matsayin wani sashi a wani abu kumshin.

M ɓangare na ɓawon burodi wani lokacin narke simmered a broth. Su kuma za a iya soyayyen da kuma cinyewa a matsayin abun ciye-ciye. Wannan amfani ne ba ma kowa a Rasha da kuma tsohon Tarayyar kasashen, amma idan wani ya iya kokarin - da sake dubawa yawanci positive.

Abin da abubuwa dauke da wannan samfurin?

Parmigiano yana da yawa m aromatic mahadi, ciki har da daban-daban aldehydes da butyrates. Its man fetur da kuma isovaleric acid a wani lokaci ana amfani da canzawa da rinjaye dadin dandano na cuku a sauran kayayyakin. Wadannan masoya na cuku da wani abu ba kuskuren da shi ga wani m ƙanshi.

Parmigiano-Reggiano ne ma bambanta da wani musamman high abun ciki na monosodium glutamate - kamar yadda 1.2 grams da 100 grams cuku. A mafi girma rate yana da kawai Roquefort. A babban taro na glutamate bayyana karfi arziki dandano na Parmigiano Reggiano. A wannan shã'aninku ne saboda da rare ra'ayi cewa wannan cuku ne sosai jaraba.

Cuku ma ƙunshi wani fairly high adadin kitsen - 25,83 grams da 100 grams na nauyi. A samfurin kuma arziki a cikin bitamin B, amma kuma manya-manyan adadin alli. Irin wannan fasali na asali Italian Parmesan cuku, wanda farashin ne game da 400 rubles da 100 grams na samfur. Rahusa analogues na Turai da kuma Rasha samar iya samun wasu sauran kaddarorin, amma da bambance-bambance kada ta kasance ma da karfi. Matsayin mai mulkin, da Babban bambancin shi ne bayyanannu a cikin dandano na samfur.