Parmigiano Reggiano (Parmigiano-Reggiano) - Italian cheese. Parmesan: nkọwa, mejupụtara

Parmigiano Reggiano - nke a bụ a siri ike granular cheese. The aha "Parmesan" a na-eji na-ezo aka dị iche iche na imitations nke cheese, ọ bụ ezie na ọ na-amachi na European Economic Area dị na iwu.

The ngwaahịa aha mgbe n'ógbè ya mmepụta - na Italian anāchi achi nke Parma na Reggio Emilia. Ọzọkwa, ndị dị otú ahụ a cheese na Bologna emepụta, Modena na Mantova. Dị ka Italian iwu, naanị ngwaahịa nke na-emepụta na anāchi achi nke ndị a pụrụ ịkpọ ya ka cheese. N'èzí EU, aha iwu ga-eji na chiiz na yiri Njirimara, na zuru Italian aha Parmigiano-Reggiano - nke mbụ cheese.

akụkọ

Dị ka akụkọ mgbe ochie, cheese na e kere Middle Ages na Reggio Emilia n'ógbè. Ya mmepụta ga-adịghị anya igbasa ebe nke Parma na Modena. Historical akwụkwọ na-egosi na nke 13 na 14 na narị afọ Parmigiano Reggiano ama yiri nnọọ na-emepụta site taa. Nke a na-egosi na ya si malite ike deere azụ ọtụtụ mbụ.

Nke a cheese a toro dị ka n'oge dị 1348 na odide nke Boccaccio - na "Decameron", o kwuru a ugwu nke grated Parmesan cheese, bụ nke na-ravioli na pasta. N'oge nke Great Fire nke London na 1666 kọwara mgbalị ịzọpụta cheese na wine ebuka parmedzhano.

Olee otú ọ na-eme?

Parmesan (Parmigiano Reggiano mbụ) na-mere si unpasteurized mmiri ara ehi. Dum mmiri ara ehi ụtụtụ milking weere na eke eji kuru gara aga mgbede milking (nke a na-emepụta site na ịchekwa a nnukwu na-emighị emi tankị maka ude nkewa), si otú na-akpụ a ngwakọta nke na-ezughị ezu defatted. Ọ wụsara n'ime nnukwu ọla kọpa vats nke oké mgbidi. Ọ na-agbakwunyere ọbara (nwere a set nke ọtụtụ thermophilic lactic acid nje bacteria na), na ọnọdụ okpomọkụ nke ngwakọta adahade 33-35 Celsius C.

Mgbe nke ahụ gasịrị na-eji anụ nwa ehi rennet, mgbe nke dum uka solidifies n'ime 10-12 nkeji. Mgbe ahụ, ọ na-ekewa mechanically n'ime obere iberibe (ihe dị ka hà a osikapa ọka), na ọnọdụ okpomọkụ na a kpọlitere 55 ° C n'okpuru ịkpachara anya akara. Ihe afụkọ ada 45-60 nkeji. Ọ mgbe anakọtara na a na ok ihe onwunwe na-kewara abụọ n'akụkụ na enịm ke a ebu. Dị ka nabatara ụkpụrụ, 1,100 lita nke mmiri ara ehi ngwakọta ga-enwetara 45 n'arọ nke cheese.

Ndị fọdụrụ whey bụ omenala na-eji na-eri nri ezì, anụ nke ekemende emepụta proshuttodi Parma (Parma ham).

sizinin

Young Parmigiano-Reggiano cheese na-enịm ke a okirikiri udi nke igwe anaghị agba nchara, nke tightly wetara ọnụ site a spring usoro. Nke a na-enye ohere ikpeazụ ngwaahịa ịnọgide na-enwe ọdịdị nke wheel. Mgbe a ụbọchị ma ọ bụ abụọ usoro a na ebelatawo, na-enyemaka nke a plastic akara na cheese mere labelụ na aha nke osisi nọmba, ọnwa na afọ nke mmepụta, mgbe ahụ, ụdị A kpọgidere ọzọ. Mgbe ihe ụbọchị udi enịm ke a akpa na brine maka 20-25 ụbọchị. Mgbe ahụ, cheese matures n'ime 12 ọnwa. Onye ọ bụla gburugburu e debere na shelf osisi, nke na-ọcha mechanically ma ọ bụ aka ọ bụla ụbọchị asaa.

Mgbe ọnwa 12, ọkachamara elele bụla gburugburu. Cheese percussion nwalere mata ekwesighi cracks na voids. Okirikiri na ifọnke enweta a pụrụ iche akara. Abụghị Dabara na ngwaahịa na-akara dị ka untested, ma kwere maka ire. N'ọdịnihu, Parmigiano Reggiano na-nọ maka banyere otu afọ.

Description of uto

The naanị mmako ekwe ka a ga-eji - ọ bụ nnu, nke na-amịkọrọ na cheese, mikpuru maka ụbọchị 20 na brine. Ebe ọ bụ na Parmigiano Reggiano na-emepụta na nnukwu quantities na kwa ụbọchị, uto nwere ike dị iche iche. Elu àgwà ngwaahịa nwere a nkọ mejupụtara fruity-nutty flavor na a siri ike pungent isi na nwere a ubé ike ike udidi. Abnormalities na nri teknụzụ nwere ike inye ya a ilu uto.

Middle gburugburu Parmesan (isi) bụ banyere 18-24 cm na ịdị elu na 40-45 cm n'obosara, ma dịrị ihe 3.8 n'arọ.

na ojiji nke

Parmesan cheese, na price nke na Russia na-amalite site na 500 rubles kwa kilogram (nwa afọ umu), na-ejikarị na grated ụdị ke pasta efere, ofe na risottos, ma na-eji onwe ya na ya purest ụdị. Ọ nwekwara ike-atụkwasịkwara ọtụtụ salads na, n'ezie, Pizza. Dị ka ndị a si comments nke eji ọkụ, ya flavor dị nnọọ ukwuu, na-enye ohere ịgbanwe fọrọ nke nta ọ bụla efere. Ọ bụ ya mere ọ na-adịghị atụ aro na-eme ihe n'ụzọ ha, ọ bụrụ na ị na-eji ya dị ka ihe mgwa ihe ọtụtụ ndị mejupụtara.

Solid akụkụ nke jikọrọ ọnụ mgbe ụfọdụ gbazee simmered na efere. Ha nwekwara ike-e ghere eghe na iwesa ka a nri. Nke a ojiji adịghị kwa ọsọ ke Russia na mbụ Soviet mba, ma ọ bụrụ na mmadụ bụ ike iji na-agbalị - na reviews na-na-nti.

Gịnị bekee nwere ngwaahịa a?

Parmigiano nwere ọtụtụ ifịk aromatic ogige, gụnyere dị iche iche aldehydes na butyrates. Ya mmanụ na isovaleric acid na-mgbe ụfọdụ na-eji simulate ọchịchị kasị flavors nke cheese na ndị ọzọ na ngwaahịa. Ndị a na ndị hụrụ cheese na ihe ọ bụla na-elewe ya maka a kwesiri ngosi esi ísì.

Parmigiano-Reggiano na-akwanyere ya ùgwù site a karịsịa elu ọdịnaya nke monosodium glutamate - ihe dị ka 1.2 grams kwa 100 grams nke cheese. A elu ọnụego nwere naanị Roquefort. The akwa ịta nke glutamate akọwa ike ọgaranya uto nke Parmigiano Reggiano. Otu ọnọdụ bụ n'ihi na-ewu ewu na-eche na ihe a cheese bụ mmadụ ahụ nke ukwuu.

Cheese nwekwara a pụtara elu ego nke abụba - 25,83 grams kwa 100 grams nke arọ. Ngwaahịa bụ bụkwa ọgaranya vitamin B, ma a nnọọ nnukwu ego nke calcium. Otú ahụ na atụmatụ nwere na mbụ Italian Parmesan cheese, onye price bụ banyere 400 rubles kwa 100 grams nke ngwaahịa. Dị ọnụ ala karịa analogues nke European na Russian mmepụta nwere ụfọdụ ndị ọzọ Njirimara, ma ihe dị iche na-ekwesịghị ịbụ kwa ike. Dị ka a na-achị, isi ihe dị iche na-apụta ìhè uto nke ngwaahịa.