Chin

Kufotokozera kwa Hake

Hake hake (Merluccius) ndi wa banja lomweli, kuphatikiza mitundu 11 ya nsomba. Hake amakhala munyanja ya Atlantic ndi Pacific munyanja yakuya 100 mpaka 1000 mita. Kukula kwa nsomba za hake kumatengera mitundu, malo okhala. Kutalika kwakukulu kumatha kufikira masentimita 30 mpaka mita imodzi ndi theka; kulemera kwake ndi pafupifupi 3 kg. Hake ndi nsomba zolusa; chakudya chake chimapangidwa ndi nsomba zazing'ono.

Mitundu yofunikira kwambiri yamalonda ndi:

• European hake, yomwe imapezeka kum'mawa kwa Nyanja ya Atlantic, mu Nyanja Yakuda ndi Mediterranean;
• Silver imakhala m'mphepete mwa nyanja ku North America;
• Pacific hake, yogawidwa m'nyanja ya Pacific ndi m'nyanja ya Borengue;
• Argentina, malo ake ndi gombe la South America;
• Cape amakhala kunyanja yaku South Africa, Angola.

Hake ndi woimira kwambiri, wokoma komanso wosavuta woimira mitundu ya cod. Nyama yake imakhala ndi mavitamini ofunikira, michere, mapuloteni ndi mafuta.

Kodi hake amawoneka bwanji ndipo amakhala kuti?

Nsomba za hake ndizomwe zimadya nyama zam'madzi za banja la Salmonidae. Amakhala m'madzi am'nyanja ya Pacific ndi Pacific pakuya kwa 20 mpaka 300 m ndikusankha alumali am'dziko lonse lapansi kuti akhale ndi moyo wabwino.

Mtundu wa thupi uli ndi utoto wasiliva. Mbali ndi mimba yake ndi yopepuka pang'ono kuposa kumbuyo. Chithunzicho nthawi zambiri chimakhala ndi masentimita 30 mpaka 70. Thupi lokhalitsa lokhala ndi zipsepse zam'mbali zazitali komanso zazifupi. Mbali yaikulu ndi kamwa yayikulu yokhala ndi nsagwada yayifupi.

Hake zikuchokera

Nyama yowonda ya nsomba zam'nyanja zathanzi ndiyofewa komanso yopepuka, ndipo mafupa ochepa mukalandira chithandizo cha kutentha mutha kupatukana popanda kuyesetsa. Mankhwalawa ndi gwero labwino la mapuloteni athanzi komanso mavitamini ndi michere yambiri.

Mphamvu zamagetsi ndi kapangidwe ka hake:

Kudziwa kapangidwe kake ka mankhwala, munthu amatha kuzindikira kuti akutsata mfundo zodyera athanzi komanso thanzi labwino. Nsomba zathanzi zimakhala ndi mavitamini ambiri, ma micro- ndi macroelements, zidulo.

• Kalori zili 86 kcal
• Mapuloteni 16.6 g
• Mafuta 2.2 g
• Zakudya 0 g
• CHIKWANGWANI chamagulu 0 g
• Madzi 80 g.

Hake phindu

Ngati mungasamalire mavitamini othandiza, michere, ndi zinthu zachilengedwe zomwe zili mu hake, ndiye kuti mudzazindikira nthawi yomweyo phindu lomwe nsomba za hake zimapeza m'thupi la munthu.

Nsomba za hake zimakhala ndi mavitamini ambiri a PP, B, A, ndi E. Zothandiza zamagulu amchere monga phosphorous, iron, ayodini, ndi calcium, komanso mapuloteni achilengedwe komanso osungunuka omwe amakwaniritsa thupi lanu. Phindu lonse la nsomba za hake limalimbikitsidwa ndi Omega-3 fatty acid wofunikira wopezeka mu fish roe.

Chifukwa chake, mutha kupeza phindu lowirikiza kuchokera ku nsomba zonse za hake ndi caviar yake. Akatswiri ophika nsomba adzakuuzani kuti mbale zokoma kwambiri zimachokera ku nsomba zokazinga za hake. Amawadula, kudula mzidutswa, kuthira mchere, ndi kuwaza ndi mandimu. Amathyola nsomba mu mafuta (makamaka mu mafuta), komanso pomenya. Pakudya cham'mbali ndi hake wokazinga, mbatata zophika ndizabwino kwambiri. Nsomba za Hake zimayenda bwino ndi zonona kapena msuzi wowawasa wowawasa ndi zitsamba.

Hake ndi gwero labwino kwambiri la mapuloteni; Lili ndi micro yofunikira kwambiri ndi ma microelements: calcium, fluorine, potaziyamu, sodium, phosphorous, magnesium, sulfure, iron, ayodini, zinc, chlorine, mkuwa, chromium, cobalt, molybdenum, manganese, ndi nickel. Nsomba iyi imakhala ndi mavitamini ambiri, mwachitsanzo, E, C, PP, A, B1, B2, B6, B9. Hake imakhala ndi mafuta okhathamira athanzi, omwe amathandizira thupi lonse.

Mavitamini a nsomba amathandiza kuchepetsa kagayidwe kake, amalimbikitsa kutulutsa poizoni mthupi, komanso kupewa khansa.
Zakudya zambiri zokoma komanso zathanzi zomwe mungaphike kuchokera ku nsombayi. Hake imakhala ndi mafuta pang'ono, komabe, ndi onenepa pang'ono komanso ofewa kuposa cod, chifukwa chake amayamikiridwa kwambiri ndi akatswiri azophikira.
Pa matenda a chithokomiro, mamina ndi khungu, hake ndiwothandiza kwambiri. Imathandizanso kuchepetsa kuchuluka kwa shuga m'magazi ndipo ndi antioxidant yabwino kwambiri.

Potsatira malangizo a asayansi, onetsetsani kuti muwonjezerapo osachepera, nsomba, kapena chinanazi patebulo panu. Kupatula apo, ngakhale nsomba zazing'ono, zomwe zimagwiritsidwa ntchito pafupipafupi, zimakwaniritsa thupi lanu ndi omega-3 fatty acids wathanzi. Kumbukirani kuti kusowa kwa zidulo kumatha kubweretsa kusokonekera kwamitsempha yamtima, matenda ashuga, matenda oopsa, kukhumudwa, ndipo chifukwa chake, ntchito yoberekera iyenera kuchepetsedwa, ndipo dongosolo lamanjenje lidzasweka.

Kodi mungasankhe bwanji nyama ya hake?

1. Kutalika kwa nyama ya hake kumatha kufikira 1.5 m, koma nthawi zambiri kumakhala masentimita 30-40.
2. Hake yatsopano imasungabe kukoma ndi kununkhiza bwino chifukwa chake, m'makampani, amakhala ozizira mwachangu (nyama yonse yathunthu kapena fillet). Hake wabwino wachisanu ayenera kukhala wolemera pang'ono. Ngati sikeloyo ikuwonetsa unyinji wokulirapo kuposa kukula kwa nsombazo, zikutanthauza kuti pamakhala ayezi wochuluka kwambiri.

Katundu wowopsa wa hake

Hake ndi yabwino kwa aliyense, ngakhale ana. Komabe pali contraindication - chifuwa, komanso tsankho munthu nsomba. Nthawi yomweyo, ndikofunikira kwambiri kuti nsomba idawuma kamodzi kokha ndikusungidwa bwino kutengera ukadaulo. Kupanda kutero, hake kuchokera pachimake pa ayezi atasungunuka isintha kukhala yopanda mawonekedwe, yopanda tanthauzo. Chifukwa chake, muyenera kuphunzira kusiyanitsa hake ndi chisanu choipa kumene.

Popeza kangapo nsomba zachisanu zimataya kulawa kwake ndi zinthu zina zofunikira, ndiye kuti mukamagula, muyenera kuwonetsetsa kuti sizinayimezenso. Kuti muchite izi, samalani kulemera kwa nsombazo. Monga lamulo, atazizira kwambiri, hake imakutidwa ndi madzi oundana osalimba kwambiri, omwe amateteza kuti isamaume. Kulemera kwake kwa nsomba kuyenera kufanana ndi kukula kwake.

Ngati ndi yolemera kwambiri kukula kwake, zikutanthauza kuti opanga adagwiritsa ntchito ayezi wambiri kuti ayimitse, zomwe zimapangitsa kuti zisakhale zopanda pake. Ndipo ngati hake ndiyopepuka, chifukwa chake, idawuma kalekale, ndipo mwina, panthawiyi idawuma.

Mbiri ya nsomba ndi geography

M'makampani osodza, hake adadziwika kwambiri pakati pa zaka za m'ma 20. Inde, nsomba iyi inali yodziwika kwa anthu kale kwambiri, koma osati pamlingo wotero. Hake mwachangu adagonjetsa chikondi cha ogula kuti mzaka za m'ma 80 za m'ma XX masheya ake adatsika kwambiri. Chifukwa cha ichi, kugwidwa kwa nsomba kunachepetsedwa kwakanthawi, ndipo nsomba zomwe zidagwidwa zidali zochepa kuposa kale.

Pazogulitsa zamalonda, hake ndiye woyamba lero, ndipo azungu amawawona ngati woyimira bwino mtundu wa cod.

Hake amapezeka kwambiri m'nyanja za Pacific ndi Atlantic. Awa ndi Atlantic akum'mawa, magombe a North America, New Zealand ndi Patagonia, Africa kuchokera ku South Africa kupita ku Angola, gombe la Atlantic ku South America, Pacific Pacific ndi Chile ndi Peru.

Makhalidwe akulawa

Hake ali ndi kukoma kosakhwima - pambali iyi, imafanana ndi cod, koma ndi wonenepa kwambiri. Fungo la hake yatsopano limatchulidwa, koma silikhala nthawi yayitali, motero limazizira msanga. Nyama ya nsombayi ndi yotsika-fupa komanso yofewa, imakhala yoyera kapena zonona.

Kuphika mapulogalamu

Hake ndiwotchuka pophika. Pali zosankha zambiri pakukonzekera ndikuziphatikiza ndi zakudya zina.

Chifukwa cha kusasunthika kosakanikirana kwa hake fillet, mutha kupeza nyama yabwino kwambiri yosungunuka. Ndioyenera kuphika cutlets, zraz, mitundu yonse ya casseroles, soufflés, puddings, pates, soseji.

Kusunga kukoma ndi fungo momwe zingathere, ndi njira yodziwika bwino yowotchera hake mu batter ya dzira. Njira ina yotchuka yopanga hake ndikuwotchera mu zinyenyeswazi. Pachifukwa ichi, osati zinyenyeswazi zokha zokha zabwino, komanso tchizi. Zingwe zopangidwa ndi buledi mutha kuzipanga kuchokera kuzingwe za nsomba - njira yabwino kwambiri yopangira ma cutlets.

Simungangokazinga hake, komanso kuphika. Kuti nsomba zisaume, ndibwino kuziphika mu zojambulazo kapena kuwonjezera msuzi. Anyezi, azitona, zitsamba, masamba osiyanasiyana, zokometsera, tchizi zitha kukhala zowonjezera.
Hake ikhoza kukhala maziko abwino azakudya zoziziritsa kukhosi zosiyanasiyana ndi saladi. Nsomba za mbale zotere ndi bwino kuziphika, osaphika kawirikawiri kapena mwachangu. Nsombazi zimayenda bwino ndi tchizi, mbatata kapena mpunga, nkhaka zatsopano kapena kuzifutsa, mazira, bowa, ndi zitsamba zosiyanasiyana. Povala, gwiritsani ntchito mandimu, masukisi osiyanasiyana, mayonesi, kirimu wowawasa.

Otsatira zakudya zabwino amakonda kuwira hake kapena kuwotcha.
Monga mitundu ina yambiri ya nsomba, hake ndioyenera kupanga msuzi - msuzi wa nsomba, nkhaka, msuzi wa kirimu.

Hake yophika mwanjira iliyonse imayenda bwino ndi mbale zambiri zam'mbali. Zitha kukhala mbatata kapena masamba ena owiritsa, okazinga, owola kapena kuphika, mpunga, buckwheat, amadyera. Pakati pa zokometsera zosiyanasiyana, tsabola wakuda, masamba a bay, ma clove, adyo, basil, rosemary, thyme, nthanga za caraway, mandimu ndi ma suites abwino kwambiri hake. Parsley, shallots, katsabola, udzu winawake, basil watsopano, arugula nthawi zambiri amasankhidwa pamasamba a nsomba iyi.

Hake ndiwofala m'maiko ambiri, zakudya zosiyanasiyana zadziko lapansi zimakhala ndi zofunikira pakukonzekera kwake. Ku Spain, hake nthawi zambiri imaphatikizidwa ndi shrimp yokazinga, tsabola, ndi azitona. Ponena za zakudya zaku Germany, amakonda kuphika hake ndi mbatata ndi anyezi. Ku Bulgaria, supu ya kirimu imapangidwa kuchokera ku hake, phwetekere, zitsamba, ndi zonunkhira. Anthu aku Chile amakonda kupanga kebabs kuchokera hake, pomwe achi French amakonda kuyiphika ndi vinyo woyera ndi zonunkhira kapena kuphika pansi pa omelet.

Mukamaphika, msuzi, marinade kapena msuzi - soya, phwetekere, kirimu wowawasa kapena msuzi wa mpiru nthawi zambiri amawonjezeredwa ku hake. Vinyo woyera kapena mowa adzachitanso m'malo mwa msuzi.

Anthu ambiri amakonda hake chifukwa cha mafupa ochepa omwe amalekanitsidwa mosavuta ndi nsomba zophika.

Ikhoza kusintha mitundu ina ya nsomba zoyera, mwachitsanzo, cod, haddock, pollock, navaga. Hake ndiwofunika osati kuphika mwachizolowezi kokha, komanso muzakudya zabwino.

Hake Chinsinsi mu msuzi wa phwetekere

zosakaniza

• Kuphika hake mu msuzi wa phwetekere mu uvuni muyenera:
• hake - 700 g (ma PC 3);
• kaloti - 2-3 ma PC .;
• anyezi - ma PC 2;
• Madzi a phwetekere (zopangidwa ndiokha) - 600 ml kapena 4-5 tbsp. l. phwetekere msuzi, kuchepetsedwa mu 500 ml ya madzi;
• phwetekere - 1 tbsp l .;
• shuga - 1-2 tbsp. l.;
• kirimu wowawasa - 2 tbsp. l. (ngati mukufuna);
• mchere, tsabola wakuda - kulawa;
• mandimu kulawa;
• mafuta a masamba owotchera;
• ufa wophika nsomba.

Njira zophikira

1. Thaw nsomba, chotsani mamba (ngati alipo), dulani zipsepsezo. Thaw nsomba, chotsani mamba (ngati alipo), dulani zipsepsezo.
   Dulani hake mu zidutswa zofanana.
2. Onjezerani mchere, tsabola wakuda, ndi mandimu ku nsomba kuti mulawe. Siyani izo kwa mphindi 15-20.
3. Onjezerani mchere, tsabola wakuda, ndi mandimu ku nsomba kuti mulawe. Siyani izo kwa mphindi 15-20.
   Kabati kaloti wosenda.
4. Dulani bwino anyezi wosenda.
5. Dulani bwino anyezi wosenda.
   Kutenthetsa supuni 2-3 za masamba mu poto ndikuwonjezera kaloti ndi anyezi.
6. Mwachangu ndiwo zamasamba mafuta mafuta, nthawi zina oyambitsa, mpaka golide bulauni.
7. Onjezerani msuzi wa phwetekere (kapena msuzi wa phwetekere wosungunuka ndi madzi), phwetekere, phwetekere, mchere, ndi shuga kuti mulawe masamba okazinga, sakanizani ndi kutentha msuzi wa phwetekere kwa mphindi zochepa pamoto wochepa.
8. Ngati mumakonda msuzi wosalala wa phwetekere, mutha kuumenya ndi blender.
9. Sungani zidutswa za hake mu ufa, nkhuku kuchokera ku ufa wochuluka.
10. Mwachangu nsomba mu mafuta masamba mu preheated poto mbali zonse mpaka golide bulauni.
11. Mu mphika wachitsulo, kapena chowotcha (monga changa), masanjidwe, magawo osinthasintha: msuzi wa phwetekere, kenako zidutswa za hake, ndi zina zotero pamwamba, pamwamba pake pazikhala msuzi wa phwetekere.
12. Pamwamba ndi kirimu wowawasa ndikufalikira pamwamba pa msuzi wa phwetekere.
13. Phimbani ndi chivindikiro ndikuyika mu uvuni wokonzedweratu mpaka madigiri 180 kwa mphindi 25-30. Chokoma hake mu phwetekere msuzi ndi wokonzeka.
14. Chakudyacho chimayenda bwino ndi mpunga, mbatata yosenda komanso, ndiwo zamasamba ndi zitsamba zatsopano.
15. Hake, yophika msuzi wa phwetekere mu uvuni, imayenda bwino ndi mpunga, mbatata yosenda, komanso, ndi masamba ndi zitsamba zatsopano.

Sangalatsidwani ndi chakudya chanu!