Parmigiano Reggiano (Parmigiano-Reggiano) - Italy tchizi. Parmesan: kufotokoza, zikuchokera

Parmigiano Reggiano - ichi ndi olimba granular tchizi. Dzina "Parmesan" amagwiritsidwa ntchito pofotokoza imitations zosiyanasiyana tchizi, ngakhale ndikoletsedwa ku European Area Economic malinga ndi lamulo.

mankhwala unatchedwa m'dera la ulimi wake - m'zigawo ku Italy Parma ndi Reggio Emilia. Komanso, chotero tchizi mu Bologna kubala, Modena ndi Mantova. Malinga ndi malamulo Italy, mankhwala okhawo omwe amapangidwa m'zigawo za izi akhoza ikhale tchizi. Kunja EU, dzina mwalamulo angagwiritsidwe ntchito tchizi ndi katundu zofanana ndi zonse Italy dzina Parmigiano-Reggiano - kwa tchizi pachiyambi.

nkhani

Malinga ndi nthano, tchizi analengedwa mu Ages Middle m'chigawo Reggio Emilia. kupanga yake adzakhala chifalikire m'madera a Parma ndi Modena. mbiri yakale amasonyeza kuti mu zaka 13 ndi 14 Parmigiano Reggiano anali kale wofanana kwambiri ndi opangidwa ndi lero. Izi zikusonyeza kuti chiyambi chake kunayamba kale kwambiri.

tchizi Izi ankamutama mwamsanga 1348 mu zolemba Boccaccio - mu "Decameron", iye akutchula phiri la grated Parmesan tchizi, amene amapanga ravioli ndi pasta. Pa nthawi ya Moto Wamkulu wa London mu 1666 akufotokozedwa ankafuna kupulumutsa tchizi ndi m'matangadza vinyo parmedzhano.

Mmene timachitira?

Parmesan (Parmigiano Reggiano original) amapangidwa mkaka unpasteurized ng'ombe. Lonse mkaka m'mawa milking wothira zachilengedwe kutungira madzulo yapita kukama mkaka (omwe amapangidwa ndi kasungidwe lalikulu akasinja osaya kwa kirimu kupatukana), potero kupanga osakaniza pang'ono defatted. Iwo anazitsanulira mwa oponderamo lalikulu mkuwa makoma wandiweyani. Iwo anawonjezera kuti seramu (muli m'ndandanda wa mabakiteriya angapo thermophilic lactic acid), ndiponso kutentha kwa osakaniza limatuluka kuti 33-35 ° C.

Kenako ntchito nyama yamwana wang'ombe rennet, kenako misa lonse solidifies mkati mphindi 10-12. Ndiye anagawa umakaniko mutizidutswa tating'ono ting'ono (pafupifupi kukula kwa mbewu mpunga), kutentha anaukitsidwa kwa 55 ° C lolamulidwa mosamala. The curd chifukwa kuima kwa mphindi 45-60. Iye ndiye pamodzi zakuthupi ndi wandiweyani lagawidwa pawiri ndipo anaikidwa nkhungu. Malinga ndi miyezo yovomerezeka, malita 1,100 wa osakaniza mkaka ayenera analandira makilogalamu 45 a tchizi.

The whey otsala ali kale anali kudya nkhumba, chakudya chimene kenako kubala proshuttodi Parma (Parma nyama).

zokometsera

Young Parmigiano-Reggiano tchizi aikidwa mu mawonekedwe zozungulira ndi zitsulo zosapanga dzimbiri, amene mwamphamvu anakoka pamodzi ndi limagwirira masika. Ichi chizathandiza chomaliza mankhwala kukhala mawonekedwe a gudumu. Pakapita tsiku limodzi kapena limagwirira awiri wofooka, mothandizidwa ndi umboni pulasitiki pa tchizi anapanga chizindikiro ndi dzina la nambala zomera, mwezi ndi chaka kupanga kenako mawonekedwe ndi ananamizira kachiwiri. Pambuyo pa tsiku mawonekedwe aikidwa mu chidebe ndi brine kwa masiku 20-25. Kenako, tchizi kukula m'miyezi 12. Aliyense bwalo anali m'mashelufu amatabwa omwe mwayeretsa umakaniko kapena pamanja masiku seveni aliwonse.

Patatha miyezi 12, akatswiri onani lililonse chonse. Tchizi percussion anayesedwa kudziwa ming'alu osafunika ndi voids. Anzanu kuti pamayeso kulandira chizindikiro chapadera. Si ovomerezeka ndi mankhwala ikusonyezedwa monga untested, komanso analola zogulitsa. M'tsogolo, Parmigiano Reggiano kusungidwa pafupifupi chaka.

Kufotokozera za kukoma

The zowonjezera yekha analola kuti ntchito - ndi mchere, zimene zimatenga tchizi, kumizidwa kwa masiku 20 mu brine ndi. Popeza Parmigiano Reggiano amapangidwa lalikulu zedi tsiku ndi tsiku, kukoma angakhale osiyana. Mkulu mankhwala khalidwe ali lakuthwa gulu kamapezeka m'mafuta-nutty amakambirana ndi fungo amphamvu Fungo lamphamvu lamankhwala komanso ali ndi kapangidwe pang'ono akhakula. Kuvutika mu njira zamakono kuphika akhoza kupereka kulawa zowawa.

bwalo Middle Parmesan (mutu) ndi za 18-24 masentimita kutalika ndi 40-45 masentimita awiri, ndipo zimalemera makilogalamu 3.8.

ntchito

Parmesan tchizi, mtengo wa imene Russia akuyamba ku rubles 500 pa kilogalamu (mbadwa mitundu), ambiri ntchito mu mawonekedwe grated mu mbale pasta, soups ndi risottos, komanso ntchito palokha mu maonekedwe ake kopambana. Angagwiritsidwenso anawonjezera kuti saladi ambiri ndipo, ndithudi, pitsa. Motere pa zimene ogula, kukoma kwake ndi kwakukulu, kuti amalola kusintha iliyonse mbale. N'chifukwa chake ali osavomerezeka amazunza iwo, ngati inu ntchito monga pophika mu chinachake gulu.

Olimba mbali ya kutumphuka ndi zina Sungunulani amaziphika n'kuzithira mu msuzi. Iwo akhoza yokazinga ndi kunyeketsa monga akamwe zoziziritsa kukhosi. ntchito iyi si ofala kwambiri ku Russia ndi m'mayiko amene kale anali Soviet, koma ngati munthu anakhoza kuyesa - ndemanga amakhala positive.

Kodi zinthu zili mankhwala?

Parmigiano ali mankhwala zachangu onunkhira, kuphatikizapo aldehydes zosiyanasiyana ndi butyrates. mafuta ake ndi asidi isovaleric nthawi zina yesezera oonetsera lalikulu la tchizi mankhwala ena. okonda awa a tchizi ndi chilichonse kulakwa kwa fungo noticeable.

Parmigiano-Reggiano ndi katswiri ndi okhutira makamaka mkulu wa monosodium glutamate - monga mmene 1.2 magalamu pa magalamu 100 tchizi. A mlingo wapamwamba ali yekha Roquefort. The mkulu wa ndende glutamate anafotokoza amphamvu wolemera kukoma Parmigiano Reggiano. The chochitika chimodzimodzi ndi chifukwa ambiri amaganiza kuti tchizi ichi kwambiri kuwasiya.

Tchizi mulinso mwachilungamo mkulu kuchuluka kwa mafuta - magalamu 25,83 pa magalamu 100 kulemera. mankhwala ndi vitamini B, komanso lalikulu kwambiri kuchuluka kwa calcium. ziwalo ali choyambirira Italy Parmesan tchizi, amene mtengo 400 rubles pa magalamu 100 a mankhwala. Mtengo analogues kupanga European ndi Russian mwina ena katundu wina, koma kusiyana sayenera amphamvu kwambiri. Monga ulamuliro, kusiyana waukulu zimaoneka kukoma kwa mankhwala.