Kumalongeza nkhaka ndi citric acid. Maphikidwe Kukonzekera zoweta

Kumalongeza nkhaka ndi citric acid, limapezeka palibe zovuta kuposa ntchito vinyo wosasa. Komanso, masamba awa amene analandira wachifundo kwambiri ndi tastier.

Mu mawonekedwe kusasanyiwa, mankhwala ali kufanana mwachilungamo olimba nkhaka Chihangare sitolo. Iwo ali monga lakuthwa, khirisipi, koma chifukwa pafupifupi kudya limodzi.

Kumalongeza nkhaka ndi citric acid ndi desirably anachita mu mitsuko mmodzi lita. Chifukwa chitetezo cha muli ngati mankhwala odzazidwa ayenera mosamala chosawilitsidwa mu chiwaya cha madzi. Koma zinthu oyamba.

Sitepe ndi sitepe Chinsinsi kumalongeza nkhaka kwa dzinja

Pali njira zosiyanasiyana zimene mukhoza kukolola nkhaka m'nyengo yozizira. Pakuti kugwiritsa ntchito zigawo zotsatirazi Chinsinsi adzafunika ife:

• ang'ono mwatsopano nkhaka pupyrchatye - 5 makilogalamu;
• sing'anga-kakulidwe shuga - 150 ga;
• Madzi ozizira - pafupifupi 5 malita;
• citric acid mu matumba - 10 ga;
• mchere lalikulu - 200 ga;
• katsabola atsopano (yekha ntchito maambulera) - 30 ga;
• atsopano horseradish muzu katungulume - 50 g;
• masamba atsopano mphesa - pafupifupi 30 ga;
• chives, adyo - 100 ga (ntchito ngati n'koyenera);
• tsabola - kugwiritsa ntchito pa nzeru zawo.

zosakaniza chithandizo

Kodi nkhaka kumalongeza ndi citric acid? Choyamba, muyenera kugula masamba atsopano. Ndi bwino kugwiritsa ntchito ang'ono ndi pupyrchatye nkhaka. kufala awo mafupa a chiuno ndi Mlomo ndi madzi ozizira. Mwaichi, masamba kuyima kwa maola 4.

kuzindikira masamba

Chinsinsi kumalongeza nkhaka ntchito yozizira ngati mukufuna akuthwa ndi zokoma masamba kuzifutsa, amene ali abwino kwa zokhwasula-khwasula chikondwerero.

Pambuyo nkhaka ndi ankawaviika m'madzi ozizira, kuyamba masovedwe wawo mabanki. Lita galasi mbiya scalded ndi madzi otentha, ndiyeno analiika pansi pa abwino masamba mpesa, katsabola maambulera, chives lonse, horseradish muzu ndi tsabola. Kenako mabanki kufalitsa masamba onse. Komabe, kusamala tamped.

Yokonza brine

Kumalongeza nkhaka mu mabanki ayenera kuchitidwa mu magawo. Kamodzi muli onse ali odzazidwa, chitani yokonza marinade lapansi. Kuti muchite izi lalikulu madzi mphika zo kenako kuwonjezera sodium kolorayidi, shuga ndi citric acid.

Njira kuteteza ndi seaming

Pambuyo brine ndi zakonzedwa, izo anazitsanulira mwa gombe ndi nkhaka ndi kusiya monga kwa mphindi 5-7. M'kupita kwa nthawi iyo kachiwiri chatsanulidwa ndi chithupsa. zitini kenako anadzadzidwanso ndi brine. Komanso, chivundikiro (mwachisawawa) zisoti zawo ndipo anaikidwa poto lalikulu ndi madzi (mpaka mahang'ala kuwonjezeredwa).

Mwaichi, ndi nkhaka anali chosawilitsidwa kwa mphindi 5 (pambuyo madzi otentha). Kumapeto kwa mpukutu ndi kuwasandutsa mozondoka. Pakatha tsiku limodzi, nkhaka akhoza kuchotsedwa mu m'chipinda chapansi kapena mobisa. Ndi zofunika kugwiritsa ntchito iwo patatha miyezi 1.5.

Zamzitini masamba: Chinsinsi 1 lita mtsuko

Ngati inu sindimakonda kudya kuzifutsa kapena mchere nkhaka, ndiye kukolola iwo yozizira lalikulu zedi sizimatanthauza. Choncho Mpofunika kuti okwanira 1 monga mtsuko wa Nkhaka kunyumba komanso kugwiritsa ntchito yokonza saladi zosiyanasiyana ndi zokhwasula-khwasula. Pakuti ichi tiyenera zigawo zikuluzikulu izi:

• nkhaka kukula yaing'ono - pa mobisa (kuti adzaze ndi Kilogalamu imodzi mtsuko);
• kumwa madzi - 500 ml;
• ndi sodium mchere lalikulu - ½ spoons zazikulu;
• shuga Beet chabwino - ½ supuni zazikulu;
• amadyera (masamba currant, tarragon, masamba chitumbuwa, muzu wa horseradish, katsabola maambulera) - kutsatira kulawa;
• adyo chives - angapo ma PC.
• peppercorn - 5 ma PC.

yokonza zigawo

Kodi chiyani nkhaka, zamzitini? Chinsinsi 1 Kilogalamu imodzi amafuna kugwiritsa ntchito ochepa masamba ang'ono. Iwo bwinobwino anatsuka ndipo anatsanulira mu madzi ozizira. Pambuyo 2 chasa nkhaka kufala anazipangiratu capacitance, amene aikidwa mu masamba pasadakhale currant ndi yamatcheri, ndi horseradish muzu, adyo cloves, tarragon, katsabola tsabola ndi maambulera.

Yokonza brine ndi njira yosungirako zamasamba

Zamzitini nkhaka popanda vinyo wosasa analandira zambiri crunchy kuposa anthu ndiwo zamasamba kukonzekera ntchito anati njira. Pambuyo mtsuko ladzala, m'pofunika kuyamba kukonzekera brine. Iye ali ndendende monga momwe mu Chinsinsi choyamba. Kumwa madzi anabweretsa kwa chithupsa, ndiyeno anali kusungunuka shuga ndi mchere. Kenako, brine udzathiridwa mu chotengera ndi masamba ndipo anakhalabe monga kwa mphindi 10. M'kupita kwa nthawi, madzi chatsanulidwa ndi usavutike kachiwiri.

Pambuyo zimene analongosolazo kachiwiri masamba kutsanulira otentha brine ndi yomweyo chili pamwamba. Mwaichi, mtsuko anatsala firiji tsiku lonse. Ngati n'koyenera, n'zotheka kukulunga bulangeti wandiweyani.

Pambuyo monga potted nkhaka popanda vinyo wosasa kwathunthu utakhazikika pansi, iwo wotumidwa kwa chipinda refrigerating. Kuzisunga kwa dzinja ayenera kukhala mwa kuzizira.

Gwiritsani nkhaka crunchy saladi ndi zokhwasula-khwasula kungakhale pambuyo masabata 2-3.

Kodi kukolola masamba ndi viniga?

Mmene nkhaka kumalongeza ndi citric acid, ife tafotokozazi. Komabe, tisaiwale kuti ambiri amayi ndi amakonda kuchita njirayi ntchito vinyo wosasa. Malinga ndi iwo, zimenezi kumathandiza kupeza masamba mankhwala akhoza kusungidwa kwa nthawi yaitali ngakhale firiji.

Choncho, kupanga zokoma nkhaka zamzitini m'nyengo yozizira, tiyenera zigawo zikuluzikulu izi:

• Sing'anga kakulidwe nkhaka atsopano - 2,5-3 makilogalamu (malinga ndi kukula kwa zipatso);
• viniga 9% - 2 supuni yaikulu pa Kilogalamu imodzi mtsuko;
• kumwa madzi - pafupifupi 5 zikho;
• masamba thundu - 3 zidutswa. pa gombe;
• mchere - 2 lalikulu spoons;
• Adyo - 3 cloves (pa mtsuko);
• masamba chitumbuwa, katsabola maambulera, mpiru mbewu, tsabola - kugwiritsa ntchito nzeru;
• shuga Beet - 1 lalikulu supuni.

zigawo zikuluzikulu processing

Kupeza zokoma ndi crunchy nkhaka ndi vinyo wosasa, pamene asayambe mankhwala tikulimbikitsidwa kugwiritsa ntchito masamba thundu. Chifukwa chosowa mankhwala akhoza ntchito wamba masamba horseradish.

Kamodzi zigawo zikuluzikulu zonse zapsa, ayenera bwinobwino kuchapidwa ndi nkhaka zatsopano. Ngati iwo ali stale, ndiye ndi bwino Pre-zilowerere mu madzi oundana (kwa maola angapo).

Mpaka masamba ndi madzi okhaokha, muyenera kuyamba kukonzekera muli. Lita mitsuko ndi chosawilitsidwa pa nthunzi. Konzani pepala zitsulo chimakwirira. Iwo kufalitsa mu mbale ndi chithupsa kwa mphindi zingapo.

Atangomva chidebe masamba idzakonzedwa pansi masamba anamuyika thundu, cloves wa adyo, masamba chitumbuwa, katsabola maambulera, tirigu mpiru ndi tsabola. Komanso, magombe kufala ankachitira nkhaka ndi kudula iwo ndi nsonga ya kubowola kapena mmano (akhoza kudula mu magawo). Izi ndi zofunika kuonetsetsa kuti bwino chosakanikirana brine zitsulo chokoma ndi zokometsera.

kuphika marinade

Brine ndi vinyo wosasayo pa nkhaka pickling muyenera kukhala okonzeka mu mofanana tafotokozazi. Madzi owiritsa, izo anawonjezera kuti mchere ndi shuga, ndiye kutsanulira mu mabanki. Kenako, brine udzathiridwa mu poto kachiwiri ndi mkangano kuti otentha.

Pambuyo kuchotsa mbale ku mbaula, kuwonjezera pa marinade vinyo wosasa ndipo anatsanulira ku muli ndi masamba.

Chomaliza

Kuti Nkhaka amamwa ndi vinyo wosasa, anasunga kwa nthawi yaitali, iwo ayenera kuonetsetsa samatenthetsa. Kuti zitini izi mkangano mu poto lalikulu pafupifupi 5 Mphindi, ndi pamenepo mpukutu kuphimba mabulangete ndi kusiya monga tsiku lonse.

Pamene nkhaka ozizira, kuziyeretsa mu m'chipinda chapansi pa nyumba. Gwiritsani ntchito masabata pambuyo 4-7. Pa nthawi imeneyi masamba madzi okhaokha oonetsera wa marinade, adzakhala lakuthwa ndi khirisipi.