Parmigiano Reggiano (Parmigiano-Reggiano) - itshizi Italian. Parmesan: incazelo, ukubunjwa

Parmigiano Reggiano - lo sisi eqinileyo granular. Igama "Parmesan" lidla ngokusetyenziswa ukubhekisela mbumbulu ezahlukeneyo itshizi, nangona kungavumelekile i-European Economic Area ngokuhambelana nomthetho.

Le mveliso yathiywa emva kummandla kwimveliso wayo - amaphondo Italian ka Parma kunye Reggio Emilia. Ngaphezu koko, loo itshizi e Bologna uvelise, Modena kunye Mantova. Ngokutsho komthetho Italian, imveliso kuphela evela amaphondo ezo lingalathelwa sisi. Ngaphandle EU, igama ngokusemthethweni ingasetyenziselwa zamasi ngempahla ezifanayo, yaye igama ngokupheleleyo Italian Parmigiano-Reggiano - kuba lo sisi yokuqala.

indaba

Ngokutsho legend, itshizi wadalwa ngamaXesha Aphakathi kwiphondo Reggio Emilia. kungekudala imveliso walo uya sinabele kwiindawo Parma kunye Modena. amaxwebhu Historical zibonisa ukuba ngenkulungwane ye-13 kunye 14 Parmigiano Reggiano sele ifana eziveliswa namhlanje. Oku kubonisa ukuba imvelaphi yayo ukuba umva umkhondo kakhulu ngaphambili.

Lo sisi edunyiswa kwasekuqaleni 1348 iincwadi Boccaccio - ngo "Decameron", yena ikhankanya intaba ya Parmesan samasi, nto leyo yenza ravioli nepasta. Ngexesha Enkulu Fire of London ngo-1666 zichazwe iinzame ukugcina sisi isitokhwe iwayini parmedzhano.

Njani kwenziwa?

Parmesan (Parmigiano Reggiano original) yenziwa ngobisi lwenkomo unpasteurized ngayo. Wonke Ukusenga kusasa ubisi exutywe ne skim yendalo ngokuhlwa odlulileyo ukusenga (apho iveliswa ukugcina neetanki enkulu kangangoko nengenzulu kuyaphi ngenxa yokuzahlula cream), ngaloo ndlela bakha umxube ngokungaphelelanga defatted. It igalelwe iifatyi obhedu enkulu yeendonga zamafu. Idityaniswa serum (equlethe iseti iintsholongwane acid lactic thermophilic ezininzi), yaye iqondo lobushushu umxube liphuma ku 33-35 ° C.

Emva koko kusetyenziswa yemvu rennet, emva koko yonke intlama Ukuguqulwa kolwelo ngaphakathi imizuzu 10-12. Emva koko yahlulwe bomatshini zibe ngamaqhekeza amancinci (malunga ubungakanani nokhozo irayisi), ubushushu wavuswa 55 ° C phantsi kolawulo ngenyameko. Le curd kubangele ukuba ume imizuzu 45-60. Ke buthathwa izinto eshinyeneyo yahlulwe amabini kwaye ibekwe sokubumba. Ngokutsho imilinganiselo eyamkelekileyo, 1,100 iilitha umxube zobisi kufuneka kufunyanwe 45 kg samasi.

Le yintloya eseleyo ngokwemveli kusetyenziswa ukuba aye kwalusa iihagu, inyama leyo kamva ukuvelisa proshuttodi Parma (Parma ham).

zizinongo

Young Parmigiano-Reggiano sisi ibekwe enembonakalo elijekelezayo lwe insimbi, leyo ambathe babambisana yi ngendlela spring. Oku kuvumela imveliso yokugqibela ukugcina ukumila kwevili. Emva kosuku okanye iindlela ezimbini liyafa, ngoncedo kukho ubungqina eplastikini itshizi wenza ilayibhuli ngeqhosha igama nenombolo yezityalo, inyanga nonyaka imveliso, kwaye ngoko fomu kwakhona zibambene nayo. Emva malunga imilo imini ibekwe kwisingxobo kunye anetyuwa iintsuku 20-25. Emva koko, lo sisi ekhulisa kwisithuba seenyanga ezili-12. isangqa nganye yabekwa ngecala ezishelifini zomthi, ezo ngesandla zonke iintsuku ezisixhenxe nyulu ngumatshini okanye.

Emva kweenyanga ezili-12, iingcali khangela ngeenxa nganye. Itshizi umculo ivavanywe ukuchonga neentanda ezingafunekiyo kunye imigodi. Iizangqa ukuba uluphumelele uvavanyo bafumana amanqaku okhethekileyo. Ngaba luyahambelana na imveliso iphawulwe njengo angavavanywanga, kodwa wavumela ukuthengiswa. Kwixesha elizayo, Parmigiano Reggiano ekwakugcinwa malunga nonyaka.

Inkcazelo ukunambitha

Le additive kuphela ukuba kusetyenziswa - ukuba ityuwa, ethintela lo sisi, ngokuntywiliselwa iintsuku 20 anetyuwa. Ekubeni Parmigiano Reggiano evela kukuninzi yonke imihla, incasa zinokuba nomahluko. imveliso kwizinga eliphezulu Imfono unalo zizonke elinuka-Ntamo Nutty isongo elibukhali livumba ngamandla ezinevumba kwaye texture rough kancinane. Ukungaqheleki kule kubuchwepheshe zokupheka umnikeze incasa ekrakra.

isangqa eliphakathi parmesan (intloko) lumalunga 18-24 cm ubude kwaye 40-45 cm ububanzi, kwaye inobunzima 3.8 kg.

ukusetyenziswa

Parmesan sisi, ixabiso apho eRashiya iqala engange 500 ikhilogram ngamnye (iintlobo zomthonyama), ngokuqhelekileyo kusetyenziswa ngendlela ya ku izitya ipasta, isuphu risottos, kodwa kwakhona isetyenziswa ngokwayo ngohlobo olulo ecocekileyo. Kananjalo kungongezwa salads ezininzi, yaye ke, ipizza. Ngolu hlobo lulandelayo evela izimvo labathengi, isongo sayo kakhulu kangangokuba, oko likuvumela ukuba utshintshe phantse nasiphi na isonka esityeni. Kungenxa yoko le nto kucetyiswa ukuba kakubi kubo, ukuba usebenzisa yona njengoko njengempembelelo entweni edityanisiweyo.

inxalenye obuphathekayo kwesikhoko amaxesha kunyibilika bawafake endaweni umhluzi. Kananjalo eqhotsiweyo aphele magqabi. Le ndlela lisetyenziswe akuxhaphakanga kakhulu eRashiya namazwe lalisakuba yiSoviet, kodwa ukuba umntu unako ukuzama - nokubuyekezwa zikholisa HIV.

Ziziphi izinto ziqulathe le mveliso?

Parmigiano uye iikhompawundi enuka esebenzayo abaninzi, kuquka aldehydes ezahlukeneyo kunye butyrates. nakwioli yawo isovaleric acid wambi kusetyenziswa ukuba zilinganisa intlobo ezibalaseleyo etshizi kwezinye iimveliso. Ezi abathandi itshizi kunye nantoni na onokuthandabuza ukuba libe livumba obonakalayo.

Parmigiano-Reggiano kwakhona azakubalulwa ezinomthamo ingakumbi ophezulu iMonosodium glutamate - kangangoko 1.2 iigram 100 grams etshizi nganye. A izinga eliphakamileyo kuphela Roquefort. Le xi eliphezulu glutamate ucacisa incasa abatyebileyo Parmigiano Reggiano olomeleleyo. Le meko efanayo kungenxa uluvo ethandwayo ukuba lo sisi ayiyekeki.

Cheese ikwaqulathe isixa olude aphezulu amafutha - 25,83 iigram 100 grams ubunzima nganye. Le mveliso kwakhona zizityebi vitamin B, kodwa kwakhona isixa esikhulu kakhulu calcium. iimpawu ezinjalo ukuba Italian Parmesan itshizi, ogama ixabiso imalunga 400 engange-100 grams imveliso nganye yokuqala. analogue zitshiphu yemveliso yaseYurophu Russian babe ezinye iimpawu, kodwa umahluko akufuneki ube namandla kakhulu. Njengoko umthetho, umahluko ophambili lubonakala incasa le mveliso.