Parmigiano Reggiano (Parmigiano-Reggiano) - Italian cheese. Parmesan: hauj lwm, muaj pes tsawg leeg

Parmigiano Reggiano - qhov no yog ib cov khoom granular cheese. Lub npe "Parmesan" yog feem ntau siv rau xa mus rau ntau yam imitations ntawm cheese, txawm hais tias nws yog txwv tsis pub nyob rau hauv cov European Economic Cheeb Tsam nyob rau hauv raws li txoj cai.

Cov khoom lub npe hu ua tom qab lub cheeb tsam ntawm nws cov ntau lawm - lub Italian xeev ntawm Parma thiab Reggio Emilia. Tsis tas li ntawd, xws li ib tug cheese nyob rau hauv Bologna tsim, Modena thiab Mantova. Raws li Italian txoj cai, tsuas cov khoom uas yog ua nyob rau hauv lub xeev ntawm no tej zaum yuav xws li cheese. Sab nraum lub EU, lub npe raws li txoj cai yuav siv tau rau cheese nrog zoo xws li cov zog, thiab tag nrho cov Italian lub npe Parmigiano-Reggiano - rau cov thawj cheese.

zaj dabneeg

Raws li Legend, cheese yog tsim nyob rau hauv cov Nrab Hnub nyoog nyob rau hauv lub Reggio Emilia xeev. Nws ntau lawm yuav sai sai no kis tau mus rau qhov chaw ntawm Parma thiab Modena. Keeb kwm cov ntaub ntawv qhia tias nyob rau hauv lub 13th thiab 14th centuries Parmigiano Reggiano twb zoo heev rau uas ua los ntawm niaj hnub no. Qhov no qhia tias nws cov keeb kwm yuav tsum havzoov npaum li cas lawm.

Qhov no cheese twb qhuas raws li thaum ntxov raws li 1348 nyob rau hauv lub ntawmv ntawm Boccaccio - nyob rau hauv "Decameron", nws hais rau ib lub roob ntawm grated Parmesan cheese, uas ua rau ravioli thiab nplej zom. Thaum lub sij hawm ntawm lub Great Hluav taws kub ntawm London nyob rau hauv 1666 yog piav me nyuam no yuav txuag lub cheese thiab caw stocks parmedzhano.

Yuav ua li cas nws yog ua li cas?

Parmesan (Parmigiano Reggiano thawj) yog tsim los ntawm unpasteurized nyuj cov kua mis. Tag nrho cov mis nyuj thaum sawv ntxov milking tov nrog tej yam ntuj tso mis yav dhau los thaum yav tsaus ntuj milking (uas yog ua los ntawm khaws cia ib tug loj ntiav tso tsheb hlau luam rau qab zib sib cais), li no txoj kev ua ib sib tov ntawm cov defatted. Nws yog poured mus rau hauv loj vats tooj liab ntawm tuab phab ntsa. Nws yog ntxiv rau cov ntshiab (muaj ib tug txheej ntawm ob peb thermophilic lactic acid cov kab mob), thiab qhov kub thiab txias ntawm lub sib tov nce mus rau 33-35 ° C.

Tom qab ntawd siv nqaij menyuam nyuj rennet, tom qab uas tag nrho cov loj solidifies hauv 10-12 feeb. Ces nws yog muab faib mechanically hauv me me pieces (kwv yees li qhov loj ntawm ib lub mov grain), qhov kub thiab txias twb tsa mus rau 55 ° C nyob rau hauv ceev faj tswj. Cov uas ua hwv mus sawv ntsug rau 45-60 feeb. Nws ces sau nyob rau hauv ib tug tuab cov ntaub ntawv uas yog muab faib ua ob qhov chaw thiab muab tso rau hauv ib cov pwm. Raws li txais cov qauv, 1,100 litres ntawm cov mis nyuj sib tov yuav tsum tau 45 kg ntawm cheese.

Qhov seem whey feeb siv los pub npua, nqaij uas tom qab tsim proshuttodi Parma (Parma nqaij npua).

seasoning

Hluas Parmigiano-Reggiano cheese yog muab tso rau hauv ib lub yeej zoo ntawm stainless steel, uas nruj nreem rub ua ke los ntawm ib tug caij nplooj ntoos hlav mechanism. Qhov no pub rau cov khoom muag kawg kom muaj tus duab ntawm lub log. Tom qab ib hnub los yog ob tug mechanism yog tsis muaj zog txaus, nrog rau cov kev pab los ntawm ib lub hnab yas imprint rau cheese ua daim ntawv lo nrog lub npe ntawm cov nroj tsuag tooj, lub hli thiab lub xyoo ntawm ntau lawm, thiab ces tus ntawv no yog fastened dua. Tom qab hais txog hnub zoo yog muab tso rau hauv ib lub taub ntim nrog brine rau 20-25 hnub. Tom qab hais tias, cov cheese zus tsis pub dhau 12 lub hlis. Txhua lub vajvoog twb muab tso rau hauv ntoo rhawv, uas yog kev dawb huv mechanically los yog manually txhua txhua xya hnub.

Tom qab 12 lub hlis, tshwj xeeb xyuas txhua puag ncig. Cheese percussion kuaj kom paub tias undesirable tej kab nrib pleb thiab voids. Voj voog uas dhau qhov kev xeem tau txais ib tug tshwj xeeb lub cim. Yog tsis ua raws li cov khoom yog cim raws li pab, tab sis kuj tso cai rau cov muag khoom. Nyob rau hauv lub neej yav tom ntej, Parmigiano Reggiano yog khaws cia rau txog ib lub xyoo.

Hauj lwm ntawm saj

Lub tsuas additive tso cai rau yuav siv - nws yog ntsev, uas absorbs tus cheese, raug raus rau 20 hnub nyob rau hauv lub brine. Txij li thaum lub Parmigiano Reggiano yog ua nyob rau hauv loj qhov ntau nyob rau txhua hnub, tus saj tej zaum yuav txawv. High quality khoom muaj ib tug ntse puas fruity-nutty tsw nrog ib tug muaj zog pungent tsw thiab muaj ib tug me ntsis ntxhib ntxhib los mos. Kev txawv txav nyob rau hauv ua noj ua haus yees yuav muab rau nws ib ntsim saj.

Middle vajvoog parmesan (lub taub hau) yog hais txog 18-24 cm nyob rau hauv qhov siab thiab 40-45 cm nyob rau hauv txoj kab uas hla, thiab nyhav 3.8 kg.

kev siv cov

Parmesan cheese, tus nqi ntawm uas nyob rau hauv Russia pib ntawm 500 rubles ib kilogram (haiv neeg hom), yog kheev siv nyob rau hauv grated daim ntawv nyob rau hauv cov nplej zom tais diav, kua zaub thiab risottos, tab sis kuj yog siv los ntawm nws tus kheej nyob rau hauv nws cov purest daim ntawv. Nws muaj peev xwm tseem yuav muab ntxiv rau ntau xam lav thiab, ntawm chav kawm, pizza. Raws li nram no los ntawm cov lus ntawm tau txais kev pab, nws tsw yog li ntawd khaus, uas tso cai rau kom hloov yuav luag txhua phaj. Uas yog vim li cas nws yog tsis pom zoo kom ua phem rau lawv, yog tias koj siv nws li ib tug muaj nyob rau hauv ib yam dab tsi cuam tshuam.

Khoom ib feem ntawm cov kaub puab tej zaum yaj simmered nyob rau hauv broth. Lawv muaj peev xwm kuj yuav kib thiab noj raws li ib tug khoom noj txom ncauj. Qhov no pab yog tsis dhau ntau nyob rau hauv Russia thiab yav tas los Soviet lub teb chaws, tiam sis yog ib tug neeg muaj peev xwm mus sim - xyuas mas feem ntau yog zoo.

Yuav ua li cas tshuaj muaj cov khoom no?

Parmigiano muaj ntau yam kom nquag plias uas muaj ntxhiab tebchaw, nrog rau ntau yam aldehydes thiab butyrates. Nws cov roj thiab isovaleric acid yog tej zaum kuj siv rau simulate cov hom flavors ntawm cheese nyob rau hauv lwm cov khoom. Cov lovers ntawm cheese nrog dab tsi tsis yuam kev nws rau ib tug hnov li aroma.

Parmigiano-Reggiano yog tseem txawv los ntawm ib tug tshwj xeeb siab cov ntsiab lus ntawm monosodium glutamate - raws li ntau li ntau 1.2 grams ib 100 grams ntawm cheese. Ib tug ntau dua tus nqi muaj xwb Roquefort. Lub siab concentration ntawm glutamate piav txog cov muaj zog nplua nuj saj ntawm Parmigiano Reggiano. Cov tib teeb meem yog vim lub nrov lub tswv yim hais tias qhov no cheese yog ib co hom.

Cheese kuj muaj ib tug ncaj high nqi roj - 25,83 grams tauj ib 100 grams ntawm qhov ceeb thawj. Cov khoom no kuj nplua nuj nyob rau hauv vitamin B, tab sis kuj yog ib tug heev loj npaum li cas ntawm calcium. Tej nta muaj tus thawj Italian Parmesan cheese, uas nws nqi yog hais txog 400 rubles ib 100 grams ntawm cov khoom. Pheej yig dua analogues ntawm European thiab Lavxias teb sab ntau lawm tej zaum yuav muaj ib co lwm yam khoom, tab sis qhov sib txawv yuav tsum tsis txhob yuav muaj zog dhau. Raws li ib tug txoj cai, lub ntsiab qhov txawv yog tshwm nyob rau hauv lub saj ntawm cov khoom.