Qe hmoov: ntau lawm, zaub mov txawv. Qe hmoov omelette

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Nrog kev siv cov qe hmoov, cov tais diav sib txawv tau npaj. Cov kws tshaj lij tau suav tias txhua xyoo kev noj mayonnaise, nrog rau cov kua ntses raws li nws, nce li ntawm 12%. Txawm li cas los xij, tsis yog txhua tus paub tias ib qho ntawm cov khoom tseem ceeb ntawm cov khoom hais txog yog qe hmoov. Yuav ua li cas nws yog tsim thiab siv nyob rau hauv ua noj ua haus, peb yuav piav nyob rau hauv tsab xov xwm nthuav tawm.

Cov Khoom Qhia dav dav

Cov qe qhuav yog cov protein-yolk sib tov, uas yog siv los ua noj. Lub ntsiab kom zoo dua ntawm cov khoom no yog tias nws yooj yim heev rau kev thauj mus los. Tom qab tag nrho, kev siv cov qe zoo tib yam hauv kev lag luam zaub mov yog qhov nyuaj vim muaj ntau yam laj thawj: qhov tsis zoo ntawm lub plhaub, kev thauj mus los tsis zoo, kev cia khoom tsis yooj yim, thiab lwm yam.

Nyob rau hauv tsos, qe hmoov (daim ntawv qhia nrog nws yuav qhia hauv qab no) yog ib tug yellowish qhuav huab hwm coj. Nws tuaj yeem khaws cia ntawm chav tsev kub hauv ib lub hnab lossis lub thawv, thiab tseem tuaj yeem siv rau hauv cov zaub mov uas tsis xav tau cov qe tshiab.

Kev tsim cov qe hmoov

Raws li tau hais los saum toj no, qhuavraw khoom nyob rau hauv daim ntawv ntawm qe hmoov plays lub luag hauj lwm tseem ceeb nyob rau hauv cov khoom noj khoom haus kev lag luam thiab muaj ib tug xov tooj ntawm zoo. Txawm li cas los xij, tus nqi ntawm cov khoom zoo li no yog siab heev. Qhov no yog vim lub complex ntau lawm technology, uas muaj cov nram qab no cov kauj ruam:

• Kev txais cov qe tshiab los ntawm qhov hnyav thiab qeb. Tom qab ntawd lawv raug xa mus rau qhov kev txheeb cais.
• Sorting process. Nws yog nqa tawm los txheeb xyuas cov qe qis. Nyob rau theem no, lawv yog cov translucent thiab pom pom.
• Qe tawg. Qhov no tshwm sim siv lub installation tshwj xeeb. Protein thiab yolk raug cais. Qhov tshwm sim loj yog muab tso rau hauv stainless hlau tso tsheb hlau luam.
• Kev lim thiab sib tov.
• txheej txheem pasteurization. Lub qe loj (melange) tau txais thaum ua haujlwm yog thawj zaug rhuab mus rau qhov kub ntawm 44, thiab tom qab ntawd mus rau 60 degrees. Qhov ntsuas kub no tau khaws cia rau plaub caug vib nas this, tom qab ntawd lawv pib txias cov khoom ib nrab rau 16-18 degrees.



• Kev ziab. Xws li cov txheej txheem thev naus laus zis yog nqa tawm hauv lub tshuab ziab khaub ncaws tshwj xeeb, uas tuaj yeem yog disk thiab nozzle. Los ntawm muab melange rau hauv nws, tag nrho cov dej noo yog tshem tawm tag nrho ntawm nws. Nyob rau tib lub sijhawm, cov khoom muaj txiaj ntsig uas muaj nyob hauv cov qe yog khaws cia. Thaum lub sij hawm ziab, nws yog ib qho tseem ceeb heev kom tswj tau qhov kub thiab txias. Txwv tsis pub, protein denaturation yuav tshwm sim. Raws li txoj cai, qhov kub ntawm lub qe sib tov yog qhuav yog 48-50 degrees. Nyob rau tib lub sijhawm, qhov loj yog compressed ntau heev uas tsuas yog 27% ntawm cov khoom tiav tiav tau txais ntawm cov zis.
• Packinghmoov thiab nws ntim. Qhov no yog theem kawg ntawm kev tsim cov qe hmoov. Raws li lub thawv rau nws ntim, koj tuaj yeem siv cov thawv hlau, thiab cov hnab yas, thiab cov hnab ntawv. Nws yuav tsum tau muab sau tseg tshwj xeeb tshaj yog nyob rau hauv chav tsev kub xws li cov khoom yuav khaws cia rau txog ib xyoos. Yog tias koj muab cov hmoov tso rau hauv qhov chaw kub ntawm +2 degrees, ces nws lub txee lub neej yog ob npaug.

Ua omelette los ntawm qe hmoov tom tsev

Qe hmoov yog qhov zoo rau txhua yam kev ci. Txawm hais tias feem ntau lwm cov tais diav yog tsim los ntawm nws. Piv txwv li, scrambled qe.

Tau kawg, xws li noj hmo los ntawm qe hmoov hloov mus ua kom zoo dua li ntawm cov khoom lag luam ib txwm muaj. Txawm li cas los xij, nyob rau hauv cov nqe lus ntawm saj thiab khoom noj muaj txiaj ntsig, cov zaub mov no tsis muaj kev cuam tshuam rau qhov classic.

Yog li, txhawm rau ua kom lub qe qab zib hmoov peb xav tau cov khoom xyaw hauv qab no:

• high-fat whole mis nyuj - txog 1.5-2 khob;
• qe hmoov - txog 3-4 diav loj;
• allspice thiab ntsev - thov saj;
• butter - ntxiv rau saj;
• cov zaub ntsuab tshiab - siv rau saj thiab xav tau.

Npaj cov khoom

Ua ntej koj pib kho cua sov ntawm omelette, koj yuav tsum npaj lub hauv paus rau nws. Ua li no, qe hmoov yog nteg tawm nyob rau hauv ib lub tais tob thiab nchuav nrog cov mis nyuj sov uas muaj roj ntau. Hauv daim ntawv no, cov khoom xyaw yog tov nrog ib rab diav thiab sab laug rau 27-30 feeb. Qhov no yogtsim nyog los ua cov hmoov me ntsis o, ua rau lub omelet ntau fluffy thiab cua.

Tom qab lub sijhawm teev tseg, ntsev thiab allspice ntxiv rau qhov tshwm sim, thiab tom qab ntawd tuav lub zog siv rab riam.

Tseem txiav cov tshuaj tshiab nyias nyias. Yog tias koj tsis muaj cov khoom zoo li no hauv Tshuag, ces koj siv tsis tau.

ua zaub mov rau ntawm qhov cub

Tom qab lub qe loj tau npaj lawm, tam sim ntawd pib kho cua sov ntawm qhov cub. Ua li no, muab lub lauj kaub tob tob thiab grease nws nrog roj kom saj. Tom qab ntawd, yav tas los ntaus qe loj yog poured rau hauv lub preheated lauj kaub tais diav. Tom qab sprinkle lub omelet nrog tws zaub, nws yog nruj nreem npog nrog lub hau thiab siav nyob rau hauv high kub rau li 4 feeb.

Tom qab lub sijhawm dhau mus, lub lauj kaub raug tshem tawm ntawm qhov cub thiab, tsis qhib, sab laug rau lwm 5-7 feeb. Lub omelette yuav tsum tau siav tag nrho nrog chav.

Yuav ua li cas noj hmo?

Tom qab ua noj cov omelette, nws muab tso rau ntawm daim phiaj thiab dai kom zoo nkauj nrog ib daim ntawm txiv lws suav thiab zaub. Xws li noj hmo yog noj ntawm lub rooj nrog rau ib daim ntawm lub khob cij thiab cov hnyuv ntxwm kib.

YMayonnaise hauv tsev

Qe dawb thiab yolk hmoov tuaj yeem siv tsis tau tsuas yog los ua cov ncuav qab zib hauv tsev thiab cov qe scrambled, tab sis kuj tsim ntau yam kua ntses. Qhov nrov tshaj plaws ntawm lawv yog mayonnaise. Yog koj tsis paub yuav ua cas ces peb mam qhia rau koj tam sim no.

Yog li, txhawm rau ua cov mayonnaise hauv tsev peb xav tau:

• qe hmoov -kwv yees li 20 g;
• sunflower lossis txiv roj roj (rau koj saj) - txog 130 ml;
• haus dej sov - kwv yees li 30 ml;
• natural mustard - ½ diav qab zib;
• kua txiv qaub - txog 1 diav qab zib;
• qab zib thiab ntsev - txog ½ khob qab zib txhua.

txheej txheem ua noj

Tsis muaj ib yam nyuaj rau kev npaj cov ntses zoo li no. Qe hmoov yog muab tso rau hauv ib lub tais tob thiab diluted nrog dej 30-35 degrees. Ob qho khoom xyaw zoo nplawm kom txog thaum cov pob txha ploj tag thiab sab laug rau 23-25 feeb.

Thaum lub sijhawm dhau mus, ntsev, mustard thiab granulated qab zib ntxiv rau cov qe sib xyaw. Tom qab ntawd, nws yog nplawm nrog ib rab diav ntawm qhov ceev tshaj plaws.

Cov roj zaub yog maj mam thiab ua tib zoo nkag mus rau hauv qhov tshwm sim. Nyob rau tib lub sijhawm, cov qe sib xyaw ua ke tsis tu ncua siv tib rab diav.

Qhov tseem ceeb tshaj plaws ntawm theem no yog kev nrawm. Qhov siab dua, qhov zoo dua cov qe sib tov yuav sib raug zoo nrog butter thiab lwm yam khoom xyaw.

Raws li qhov tshwm sim ntawm cov kev ua no, koj yuav tsum tau txais homogeneous thiab tuab tuab emulsion. Raws li txoj cai, cov kua ntses hauv tsev muaj qhov sib xws li ntawm cov khoom lag luam yuav khoom. Txawm li cas los xij, nws yog daj, qab thiab qab.

Nws raug nquahu kom txias lub mayonnaise hauv lub tub yees ua ntej siv.

Summarize

Raws li koj tuaj yeem pom, ob qho tib si omelet thiab cov kua ntses hauv tsev tau yooj yim npaj los ntawm qe hmoov. Yog tias koj txiav txim siab ci biscuit, ces koj yuav tsum siv tag nrho tib yamcov khoom xyaw lawv tus kheej, nrog rau qhov sib txawv xwb uas tsis yog qe, daj qhuav qhuav yog siv rau kneading lub khob noom cookie.

Raws li txhua qhov kev faib ua feem, nrog rau cov ntawv yuav tsum tau ua, koj yuav tau txais biscuit zoo nkauj thiab qab. Los ntawm txoj kev, tag nrho cov khoom qab zib hauv khw yog tsim los ntawm cov hmoov no. Yog li ntawd, lawv yog mos thiab mos.