nkhosa

Kufotokozera

Malingana ndi njira yokonzekera, nyama yophika, yophika, yophika, yophika, yosaphika komanso yowuma, ndipo kusiyana pakati pa mitundu yake yonse kumatsimikiziridwa panthawi imodzi ndi njira yopangira nkhumba, ndi mtundu wake, ndi dera. malingaliro amtundu wabwino ndi kukoma, monga momwe zilili ndi Parma, mwachitsanzo.

Chinthu chachikulu ndi chosiyana: ham ndi chinthu chosasinthika kukhitchini chomwe chingalowe m'malo kapena kuwonjezera nyama, m'mbale zotentha ndi zozizira, kapena kuchita ntchito yokongoletsera.

Mitundu ya ham

Ham yophika

Nyama yophika nthawi zambiri imakonzedwa kuchokera ku nkhumba ya nkhumba ndi kuwonjezera kwa anyezi, kaloti, mizu ndi zonunkhira, ndipo isanakhale yokalamba mu brine, zomwe zimapangitsa kuti nyama ikhale yofewa komanso yofanana.

Yophika ndi kusuta nyama

Ukadaulo wopanga ndi motere: mwendo wa nkhumba umanyowa mu marinade kapena brine kwa maola angapo, kenako amasuta kwa nthawi yayitali, kenako yophikidwa ndi zonunkhira. Nyama yophikidwa yophika nthawi zambiri imakhala ndi mtundu wa pinki wotumbululuka komanso kutumphuka kwagolide.

Ham "Black Forest"

Black Forest ham ndi nyama yaiwisi ya Black Forest yosuta fodya yokhala ndi fungo lonunkhira bwino komanso kutumphuka kofiirira kwakuda, komwe kumapangidwa ndi kusuta pautuchi wa spruce ndi ma cones ndikukonza kwanthawi yayitali kutentha kwambiri.

Bresaola ham

Bresaola ndi nyama yachi Italiya yochiritsidwa yopangidwa kuchokera ku ng'ombe yokazinga yomwe imakhwima mumpweya wabwino kwa milungu isanu ndi itatu ndipo imamva kukoma kwabwino. Kunyumba ku Lombardy, bresaola nthawi zambiri amagwiritsidwa ntchito kupanga carpaccio.

Turkey nyama

Nsomba za Turkey, monga mwendo wa nkhumba, zimaviikidwa mu marinade kapena brine kwa maola angapo, kenako zimaphika ndi kuwonjezera kwa zitsamba ndi zonunkhira. Turkey ham ndi otsika mafuta, pafupifupi zakudya.

Serrano nyama

Serrano ham ndi ham yemweyo, amasiyana ndi a Iberia mu mtundu wa nkhumba ndi zakudya zawo. Serrano jamon ali ndi ziboda zoyera, osati zakuda.

york ham

Nkhumba ya nkhumba popanga ham weniweni wa York poyamba imathiridwa mchere wouma, popanda kulowetsedwa mu brine, ndiyeno imasuta ndi yowuma, zomwe zimapangitsa nyamayo kukhala wandiweyani komanso yolimba moti imatha kuphikidwa.

Nyama yosuta

Pafupifupi mitundu yonse ya hams imasuta pang'ono kutentha ndi kuzizira, ndipo, mu mtundu wotsika mtengo, ndi utsi wamadzimadzi. Kagawo kakang'ono ka ham, wokazinga ndi anyezi, adzawonjezera kukoma kwa supu kapena kusonkhezera-mwachangu.

Kusuta nyama pa fupa

Ham pa fupa ali ndi kukoma kolemera komanso kovuta kwambiri, chifukwa mafupa panthawi yokonza amawonjezera kukoma ndi kuyeretsa nyama. Ndikofunikira kudula nyama yotere mosamala: fupa nthawi zambiri limafewetsa kwambiri kotero kuti limasweka ndipo limatha kulowa mu chakudya.

Parma ham

Parma ham ndi ham yowuma yochokera ku Parma, kuti apange mitundu itatu yokha ya nkhumba yomwe imagwiritsidwa ntchito, yomwe imakula kwambiri m'madera a Central kapena Northern Italy, mitembo yomwe imakhala yolemera makilogalamu 150. Nyama imasungidwa mu brine yapadera kwa milungu itatu, ndiyeno zowumitsidwa mumlengalenga wamapiri kwa miyezi 10-12. Chifukwa cha mankhwalawa, mwendo wa nkhumba wolemera makilogalamu 10-11 umachepetsedwa mpaka asanu ndi awiri.

nkhosa

Prosciutto mu Chiitaliya amatanthauza "ham" - ndipo kupatula nyama yokhayokha ndi mchere (ndi mpweya woyera wamapiri) palibe china chomwe chimagwiritsidwa ntchito popanga prosciutto.

Jamoni

Jamon, kapena kuti nyama ya ku Iberia, ndiye nyama ya ku Spain yomwe amadya kwambiri, ndipo mlimi wamkulu ndi Jamón de Trevélez. Mu 1862, Mfumukazi Isabella Wachiwiri wa ku Spain analawa Treveles jamoni ndipo analola nyamayo kuti idindidwe ndi korona wake. Mzinda wa Treveles uli pamtunda wa mamita 1200, ndipo, kupatula mchere, mpweya ndi nkhumba, palibe zigawo zina zomwe zimagwiritsidwa ntchito popanga nyama yamtunduwu yowuma.

Zopindulitsa

Ham si chakudya chopatsa thanzi. Zimalimbikitsa chilakolako, ndi chakudya chopatsa thanzi komanso chopatsa thanzi chomwe nthawi zambiri chimapezeka patebulo lachikondwerero. Ngakhale odana ndi kudya wathanzi sangathe kukana kukoma kwabwino kwa nyama.

Zovuta komanso zotsutsana

Nyama zochiritsidwa ndi kusuta, zikagwiritsidwa ntchito molakwika, zimathandizira kuti pakhale matenda osatha a m'mapapo. American asayansi apeza kuti anthu amene amakonda ham, yaiwisi kusuta soseji ndi soseji, nyama yankhumba sachedwa emphysema ndi kutupa aakulu bronchi.

Ku Yunivesite ya Columbia, ofufuza adafufuza anthu 7,352. Zaka za omwe adatenga nawo gawo mu kafukufukuyu zinali zaka 64.5. Mafunsowo anali ndi mafunso okhudzana ndi zakudya za anthu.

Malinga ndi manejala wa polojekiti Rui Jiang, zidapezeka kuti anthu omwe amadya nyama nthawi zopitilira 14 pamwezi ali ndi mwayi wokhala ndi matenda a pulmonary 78%. Ndipo ngati kudya kwa nyama kumachepetsedwa mpaka 5-13 pamwezi, mwayi wa matenda ukuwonjezeka mpaka 50% poyerekeza ndi anthu omwe sadya mankhwalawa.

Izi zikufotokozedwa ndi mfundo yakuti nitrites amawonjezeredwa kuzinthu za nyama monga zotetezera, antimicrobial agents ndi kukonza mtundu. Ndipo kuchuluka kwa zinthuzi kumatha kuwononga mapapu.

Ham mupangidwe

• Mapuloteni 53.23%
• Mafuta 33.23%
• Zakudya 13.55%
• Mphamvu yamagetsi: 180 kilocalories

The mankhwala zikuchokera nyama yodziwika ndi mkulu zili mapuloteni, mafuta, phulusa, mavitamini (A, B1, B3, B5, B9, B12, C), macro- (potaziyamu, calcium, magnesium, sodium, phosphorous) ndi microelements. (chitsulo, manganese, mkuwa, zinki, selenium).

Momwe mungasankhire

Posankha ham, pali zinthu zingapo zofunika kuziganizira. Choyamba, ndi mawonekedwe a nyama iyi yokoma. Chophimba chake chiyenera kukhala chosawonongeka, chowuma, chosalala ndi choyera, chogwirizana kwambiri ndi zomwe zili mkati. Komanso, muyenera kulabadira mtundu wake. Opanga pakadali pano amagwiritsa ntchito ma casing achilengedwe kapena opangira.

Yoyamba ndi yodyedwa ndipo imakhala ndi zakudya zina, ndipo kuwonjezera apo imalola zomwe zili mkati "kupuma". Pa nthawi yomweyi, ham yachilengedwe imakhala ndi nthawi yayitali. Choyipa chachikulu cha choyikapo chopangacho ndikumangika kwake, chifukwa chomwe chinyontho chimapangidwa pansi pake, chomwe chingasokoneze kwambiri organoleptic katundu wa ham.

Chinthu chinanso chosankha ham ndi mtundu ndi kufanana kwa kudula kwake. Zogulitsa zapamwamba kwambiri zimasiyanitsidwa ndi mithunzi yofiyira yofiira, popanda mawanga a imvi. Komanso, muyenera kulabadira fungo. Ham ali ndi fungo lodziwika bwino, lopanda zonyansa.

yosungirako

Nthawi ya alumali ya ham imasiyana kwambiri kutengera ukadaulo wopanga, zosakaniza zomwe zimagwiritsidwa ntchito, mtundu wa casing ndi mtundu wake. Kutentha kwabwino kwambiri kosungirako kukoma kwa nyama iyi ndi madigiri 0-6 Celsius.

Pazifukwa zotere komanso pakapanda kuwonongeka kwa chosungirako, imatha kusunga mawonekedwe ake onse a organoleptic kwa masiku 15. Nthawi ya alumali imatha kupitilira masiku 30 ngati ham yazizira. Nthawi yomweyo, ndikofunikira kuyang'anira kutentha kwina - osapitirira madigiri 18 Celsius.

Kodi ham ndi chiyani

Ham amapita bwino ndi zakudya zambiri, makamaka masamba (mbatata, kabichi, kaloti, nyemba), bowa, mkaka wothira, zinthu zophikidwa ndi pasitala, masamba obiriwira, komanso zakumwa zopanda mowa ndi mowa.

Ham waku Italy kunyumba

ZOKHUDZA ZOKHUDZA 30

• Nkhumba ya nkhumba 2
• Carnation 15
• KWA BRINE:
• Madzi 1
• Rosemary 5
• Basil 5
• Garlic 15
• Peppercorns 5
• Anise 2
• Mchere mchere 100
• Mchere 5

Njira yophikira

Ham ndiye mbale yomwe amakonda kwambiri nyama iliyonse. Ham atha kuperekedwa patebulo lachikondwerero, komanso kuwonjezera pazakudya zabanja mkati mwa sabata. Ngakhale mutha kugula ham m'sitolo iliyonse, kukoma kwa nyama yopangira tokha sikungafanane nayo. Mukaphika ham kunyumba, mutha kukhala ndi chidaliro cha 100% pamtundu wa nyama ndi zonunkhira, chifukwa zomwe zikuphatikizidwa sizikhala ndi zoteteza ndi zina zovulaza. Ham waku Italy amafunikira chidwi chapadera, amakhala onunkhira komanso okoma kwambiri.

1. Konzani brine. Thirani madzi ofunikira mumtsuko, tumizani kumoto. Pamene madzi zithupsa, kuwonjezera zouma Basil ndi rosemary, theka tsabola tsabola, wakuda tsabola. Peel adyo, dulani clove iliyonse mu magawo angapo, tumizani pambuyo pa zonunkhira. Wiritsani brine kwa mphindi 2-3, ndiyeno kuziziritsa kwathunthu. Sefa ndi utakhazikika brine kupyolera sieve. Thirani nyanja ndi mchere wa nitrite mumadzi ozizira.
2. Sambani nkhumba pansi pa madzi othamanga, tumizani ku firiji pamene brine ikuzizira. Pambuyo pa maola 3-4, brine iyenera kuziziritsa kwathunthu. Tsopano timamatira clove pamwamba pa nyama yonse. Timayika brine mu syringe yophikira ndikuyika nkhumba kumbali zonse ziwiri. Timayika nyama mu poto, mudzaze ndi brine yotsalayo.
3. Phimbani ndi mbale kapena chivindikiro chazing'onozing'ono kuti nyama imizidwe kwathunthu mu brine. Timachoka kwa maola 20-24 mufiriji. Panthawi imeneyi, nthawi ndi nthawi timatulutsa nyama ndikuyipaka ndi manja athu kuti brine ifalikire komanso momwe tingathere kudzera muzitsulo.
4. Tsopano nyama iyenera kufinyidwa bwino. Kuti tichite izi, timagwiritsa ntchito bandeji ya tubular. Timayika chidutswa cha nkhumba mmenemo, timangiriza mbali zonse ziwiri. Timapachika m'chipinda cholowera mpweya wabwino. Kutentha kwa chipinda kuyenera kukhala pafupifupi 15-17 ° C. Ngati kunja kuli chilimwe, mukhoza kupachika, mwachitsanzo, m'chipinda chapansi. Timachoka pamalo awa kwa maola 8.
5. Pambuyo pa nthawi yofunikira, ikani nyama mu uvuni pazitsulo za waya, ikani chidebe kuti mutenge madzi pansi. Timayika kutentha kwa madigiri 50. Timawonjezera kutentha mpaka madigiri 80. Kutentha mkati mwa ham yomalizidwa sikuyenera kupitirira madigiri 75. Chifukwa chake, timagwiritsa ntchito thermometer yophikira. Kuphika ndikotalika, nyama imatha pafupifupi maola 8 mu uvuni, osachepera. Kenaka mulole ham kuti ikhale yozizira, isiyani mufiriji kwa maola 8-10.

Yesani! Izi ndi zodabwitsa!