Vologda man shanu: da kuma qwarewar da na Rasha cuku masu yi

Vologda man shanu za a iya kira daya daga cikin dukiya da mu jiha. Ya sanannun ba kawai a Rasha amma kuma kasashen waje kan shẽkara ɗari. Production na man shanu, nasara da ya ladabi dandano na mutane da yawa a duk faɗin duniya, ya fara a 1870, lokacin da cuku-mai yi Nikolai Vereshchagin ziyarci nuni na da kiwo masana'antu a Paris. Akwai ya ci karo da wani kiwo samfurin ciwon goro-kamar dandano. A dalilin wannan ne ganye girma a Normandy. Vereshchagin riƙo da ra'ayin don ƙirƙirar wani irin mai Vologda, saboda ciyawa fadamun yankin sun ba muni fiye da Faransa makiyaya da cewa ba da nutty dandano na karshe samfurin.

Duk da haka, da farko ƙoƙari ya m. Dalilin wannan kuwa shi ne yin amfani da albarkatun, ba Boiled ruwa. Gyara shi da kuma shiga cikin fasahar pasteurized cream, Vereshchagin shi ne abin da a yanzu ake kira "Vologda man shanu". Babban haskaka ne ta sa hannu dandano da ƙanshi na gasashe kwayoyi.

Wanne ya zama shahararren bayan haihuwar da mai samar da fasaha na "Greta cream" oiler ci gaba da inganta refining tsari har mutuwarsa. Saboda ya tufafin, da kuma samfurin ya kira Paris. The title na biyu, wanda ya dauki mai cikin tarihi Vologda - St Petersburg. Its zamani sunan ya samu riga a lokacin Soviet zamanin.

Yau dairies Rasha ta samar da wannan man fetur dole ne tabbatar da yarda da Gost, ɓullo a lokacin Soviet zamanin. A musamman, babban umurni aka dauke cream quality. Yi amfani kawai da albarkatun kasa samu ta hanyar rabuwa da mafi girma quality madara. Cream mai abun ciki - 27-24%. Wani muhimmin yanayin ne lokacin factor, shi ya kamata faru a cikin rana daya. Bugu da kari, da cream bã ya da wani kasashen waje kamshi, acidity ba zai iya wuce 15T.

Kafin ka fara wasan duk da albarkatun kasa domin samar da man fetur, da yin samfurin da pasteurization. Dangane da sakamakon sanin abin da samfurin za a samar. Idan m dandano da wari za a yi dadi man shanu, idan wadannan alkaluma suna daukan hankali - Vologda. pasteurization zazzabi - 97-98 digiri. Yana tabbatar da adana aromatic abubuwa da cewa ba karshen samfurin ta sa hannu dandano da ƙanshi. Dauri mai masana'antu ayyukan ne kaifi sanyaya, ripening, dislodging da kuma wanka da karshe samfurin tare da Boiled ruwa.

Unacceptable karuwa a pasteurization zafin jiki a wuce haddi na tamanin da wasu fasahar, sau biyu (re) pasteurization, cire cream zafi fiye da minti ashirin. Duk wannan take kaiwa zuwa wani karu a man aromatic Properties. A daidai da misali samfurin kamata da shirye richness na 82,5%, yawan danshi a shi dole ba wuce 16%. An shawarar yin a lokacin rani. Shiryayye rai ba fiye da wata daya bayan ta kammala Vologda man shanu ke shiga daban-daban matsayi da kuma zama wata al'ada premium sa man fetur.