Salting cov ntses, raws li ib txoj kev uas nws sau rau ib ntev lub sij hawm

Ntses nyob rau hauv cov zaub mov nqi koj tshuav ntawm ib tug neeg occupies ib tug tshwj xeeb qhov chaw, vim hais tias cov protein uas tsim ntaub so ntswg ntawm nws lub cev yog feem ntau tsim nyog rau cov digestibility ntawm cov qauv. Tab sis qhov teeb meem yog lub tseem ceeb tshaj plaws drawback ntawm ntses nqaij rau ntev-lub sij hawm cia, vim hais tias vim lawv tsis khov, ntses cov khoom sai npaum li cas zibntab. Los ntawm lub sij hawm immemorial peb pog koob yawg koob tau mus tshawb ntau yam ntawm technologies nws dawb paug, nrog rau feem ntau yooj yim thiab siv tau yog cov salting ntawm ntses, vim hais tias nws tsis yuav tsum tau tej yam - tej teeb meem loj nqi los yog kev cov khoom, los yog los pab txhawb cov txheej txheem no cov khoom, lub ntsiab ntawm cov uas nyob rau hauv cov ntaub ntawv no yog dab tsi ntsev.

Cuaj kaum, tus sterility ntawm tus txheej txheem ntawm salting yuav tsum tau tshwj xeeb mloog mus rau cov neeg ua yeeb yam. Yuav tsum muaj rau hauv lub tais, siv salting, ob qho tib si yooj yooj yim thiab tawv heev, vim hais tias cov brines siv nyob rau hauv cov ntaub ntawv no, ib tug heev txhoj puab heev ua rau lub feem ntau resistant cov ntaub ntawv, ua rau lawv mus corrode thiab kav puas lub tua ntses. Yog li ntawd, daim ntawv teev cov ntim, nyob rau hauv uas nws tseem tau los ua kev cai salting txwv ntoo tej kas tham thiab enamelled crockery, ib tug txheej ntawm txha hniav laus uas muaj tsis txawm lub slightest kev puas tsuaj. Nyob rau hauv cov ntaub ntawv no, nws yuav tsuas yuav xim salting ntses tsuas yog cov ntawm nws hom, cov nqaij ntawm uas thaum lub sij hawm tus txheej txheem no muaj peev xwm "siav". Cov muaj xws li cov tsev neeg ntawm salmon, herring thiab mackerel. Nyob rau hauv lub ntsev cov ntsiab lus nyob rau hauv qhov kawg khoom salting cov ntses yuav tuaj salted (6-10% ntsev) srednesolenoy (10-14%) thiab krepkosolenoy (tshaj 14%). Xws li ib tug faib yog ntawm cov tswv yim tseem ceeb, vim nyob rau hauv lub yav tas ob tus neeg mob, lub tsib ntses muaj yuav tsum tau soaked ua ntej yuav siv.

Zaub mov txawv salting cov ntses feem ntau yog muaj ib tug ntau yam, tshwj xeeb tshaj yog nrog regards txuj lom thiab lwm cov khoom xyaw constituting lub palatability ntawm lub neej yav tom ntej yam khoom. Common rau lawv tag nrho yog tus piv ntawm cov ntsev thiab lub sij hawm ntawm lub lag luam salting. Salted ntses yuav tsum tau mus txog rau 150 c. ntsev ib kg lub cev hnyav ntawm lub ntses, nrog ib tug ntau intensive brining no piv ntau zog rau 300 gr. ib kg. Tab sis lub sij hawm poob ntawm salting yog ncaj qha txog tus luj ntawm txhua tus ntses ua lawm. Me ntses Pickle thiab tsis muaj pre-txiav, tom qab siv chav tsev nyob rau hauv tej yam ntuj tso brine oppression nyob rau hauv daim ntawv ntawm cov khoom muag. Nyob rau hauv cov ntaub ntawv no, salting ntses yuav kav tsawg kawg yog 3 hnub. Rau cov ntses, ib tug neeg tuag uas muaj ib tug luj ntawm 300 g. saum toj no, yuav tsis ua li cas tsis gutting. Cov ntsev nyob rau hauv cov ntaub ntawv no nws yog tsim nyog los tshiav ncaj qha rau ntawm lub cev, kev them nqi rau kev mloog kom kom ntseeg tau tias lub siab tshaj plaws nqi ntawm ntsev poob ncaj qha mus rau hauv lub freshly hlais ntses. Rau ntses loj loj thiab sij salting nce considerably. Tsawg heev pickling txheej txheem yuav siv sij hawm 8 hnub, tab sis nyob rau hauv tej rooj plaub muaj peev xwm mus txog li ob lub lis piam nyob rau hauv ib tug uake. Lub sij txheej txheem ntawm salting thiab tom ntej cia yuav tsum tau nqa tawm nyob rau hauv ib tug txias chav tsev nyob rau ib kub tsis siab 10-12˚S. Salting cov ntses nyob rau hauv lub brine yuav muaj menyuam tsis taus yog hais tias muaj tsuas yog ib tug me me npaum li cas ntawm cov ntsev mus ntxiv ammonium nitrate, tab sis tsis muaj ntau tshaj li ib thib kaum ntawm cov nyiaj ntawm yaj ntsev. Ntawm no yog ib qho piv txwv ntawm daim ntawv qhia ntsev-txheej tov nrog rau txuj lom, uas yog lub npe hu mus rau lub pej xeem li "ntsim." 100 gr. tshuaj: 87,4 g. ntsev, 2.4 g. dub kua txob, 6.8 g. ntawm qab zib kua txob, 0.5 c. coriander, 0.3 c. lub paj, 0.1 c. cinnamon, 0.2 c. nutmeg 0.3 c. qhiav, 0.1 c. cardamom, 0.1 c. rosemary, 2.1 g. nitrate, 1.1 g. qab zib. Muaj yog ib tug ntau yam ntawm cov zaub mov txawv, thiab txhua tus, yog tias xav, rau nws tus kheej mus txua nws. Tseem ceeb nyob rau hauv no voprose- ua ntxawm tshiab ntses muaj kev ruaj ntseg rau koj noj qab haus huv.