Yuav ua li cas ferment currant nplooj hauv tsev?

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

Los ntawm cov nplooj currant tshiab, tshuaj yej qab zib thiab noj qab nyob zoo tau npaj. Tab sis dab tsi txog lub caij ntuj no, thaum koj nrhiav tsis tau lawv hauv daim ntawv no? Ntau tus lovers qhuav nplooj, tab sis tshuaj yej los ntawm lawv tsis muab xws li aroma thiab saj. Hauv qhov no, nplooj currant tuaj yeem fermented rau tshuaj yej. Xws li fermentation ntawm raw cov ntaub ntawv yuav muab cov dej haus ib tug nplua nuj xim, pronounced tsw thiab saj. Nyob rau hauv peb tsab xov xwm, peb yuav qhia rau koj yuav ua li cas ferment currant nplooj nyob rau hauv tsev, nyob rau hauv dab tsi yuav ua li cas nws.

Lub tswvyim ntawm fermentation

Yog tias cov ntaub soluble ntawm cov nplooj hloov mus rau hauv cov soluble kom lawv tau yooj yim absorbed, ces cov txheej txheem no hu ua fermentation. Qhov no yog ib qho kev ua haujlwm nyuaj heev, thaum lub sijhawm nws yog qhov tsim nyog los rhuav tshem cov qauv ntawm nplooj ua ntej cov kua txiv tawm. Fermentation yog ib hom fermentation ntawm raw khoom, uas txiav txim siab hom tshuaj yej tau, nws saj thiab pab tau zoo. Koj puas xav kawm yuav ua li cas ua tshuaj yej los ntawm vaj nplooj, zoo li hauv khw? PebPeb yuav muab cov lus qhia rau koj yuav ua li cas ferment currant nplooj kom raug, kauj ruam yog kauj ruam.

Muaj ntau cov kab mob nyob rau saum npoo ntawm nplooj nplooj dub thiab hauv huab cua uas txhawb nqa fermentation. Nws hloov tawm heev ib tug complex txheej txheem tshuaj. Qhia luv luv fermentation, nws zoo li no:

• xov ntawm nplooj ntoos puas lawm;
• kua txiv sawv;
• fermentation pib nyob rau hauv qhov kub ntawm qhov kub;
• nplooj yog fermented hauv lawv tus kheej kua txiv;
• raw khoom darkens thiab acquires tsw.

Qee cov neeg haus tshuaj yej xav tias cov nplooj currant tuaj yeem fermented? Yog lawm, cov nroj tsuag no - zoo li txiv apples, cherry, raspberry, pear, strawberry - yog ib qho khoom siv zoo heev rau kev ua tshuaj yej. Qhov tseeb yog tias nyob rau hauv nplooj ntawm blackcurrant muaj tannins (tannins) uas muab cov tshuaj yej saj. Tshwj xeeb tshaj yog ntau tannin nyob rau hauv cov nplooj hluas. Coarse raw khoom poob nws cov khoom ntawm tannins. Cov txheej txheem ntawm kev ua fermented tshuaj yej muaj ob peb theem, uas peb thov kom paub nrog. Tom qab cov ntaub ntawv no, koj yuav tsis muaj lus nug txog seb nplooj currant puas yog fermented.

sijhawm sau

Blackcurrant bushes tseem ntsuab kom txog thaum lub caij nplooj zeeg, tab sis qhov no tsis tau txhais hais tias koj tuaj yeem sau cov khoom nyoos rau tshuaj yej los ntawm lawv txhua lub sijhawm. Nws yog ib qho tseem ceeb uas yuav tau xaiv lub sijhawm zoo rau kev sau qoob loo. Lub sijhawm zoo tshaj plaws rau kev sau yog lub sijhawm ntawm flowering currants. Hauv cov nroj tsuag, ces qhov loj tshaj ntawm cov vitamins thiab microelements yog concentrated. Lub paj ntawm no horticultural qoob loo pib thaum kawgTsib. Sai li cov paj tshwm rau ntawm cov ceg, sau cov nplooj!

Nws yog ib qho tseem ceeb kom paub tias lub sij hawm ntawm hnub twg yog qhov zoo tshaj plaws xaiv nplooj. Nws yog qhov zoo dua los ua haujlwm thaum sawv ntxov, txij li 10 txog 12 teev tsaus ntuj. Thaum lub sij hawm no, tsis muaj dej lwg ntawm cov nroj tsuag, thiab lub hnub lub rays tseem tsis tau ci. Nws yog ib advisable mus sau nyob rau hauv qhuav huab cua. Cov dej noo ntau dhau tsis tuaj yeem ua rau fermentation kom zoo, pwm tuaj yeem tshwm sim.

Cov neeg uas ua raws li kev qhia hnub qub sim sau cov khoom nyoos rau tshuaj yej hauv lub voj voog ntawm lub hli. Nws yog lub hli loj hlob uas yog lub sijhawm zoo tshaj plaws rau kev sau tshuaj yej raw cov ntaub ntawv. Tag nrho cov nplooj raug txiav tawm, tsis muaj kab tsuag thiab kab mob. Qhov tsim nyog tshaj cov tub ntxhais hluas tua. Bushes nyob rau hauv ntxoov ntxoo yog xaiv rau sau. Ntawm lawv, nplooj yog juicier, uas pab txhawb kom zoo fermentation. Nws tsis yog tsim nyog los ntxuav cov ntaub ntawv raw kom tsis txhob tshem tawm cov kab mob uas tsim nyog rau cov txheej txheem fermentation. Yog tias koj xav tau ntxuav cov nplooj ntawm cov av, ces lawv qhuav.

Lub sijhawm thib ob ntawm kev sau cov khoom raw yog cov txiv hmab txiv ntoo ntawm currants. Lub sijhawm no, cov khoom muaj txiaj ntsig txaus tau sau rau hauv cov nroj tsuag.

txheej txheem wilting

Yuav ua li cas fermented tshuaj yej los ntawm currant nplooj? Cov txheej txheem no pib nrog wilting. Nws tsuas yog tsim nyog rau kev ua tiav kev ua tiav ntawm cov khoom siv raw. Lub withering theem tshem tawm cov dej noo ntau dhau ntawm nplooj, uas cuam tshuam nrog kev ua haujlwm zoo fermentation. Withering pab khaws cov saj thiab tsw ntawm cov nroj tsuag, cov khoom tseem ceeb roj, cov tshuaj tsw qab.

Ua ntej, cov khoom siv raw khoom tau muab tso rau ntawm paj rwb lossis linenntaub nyob rau hauv ib tug txawm txheej nrog ib tug qhov siab ntawm tsis ntau tshaj 5 cm. Tsis txhob siv cov khoom siv hluavtaws rau lub substrate, vim tias cov khoom siv raw yuav nqus tag nrho cov khoom tsis zoo los ntawm lawv. Periodically sau cov khoom yog stirred kom nws withers tusyees. Cov nplooj yuav tsum tsis txhob qhuav tawm, lawv yuav tsum wither, yog li tsis txhob muab tso rau hauv ib qho chaw tshav ntuj thiab cua. Txoj kev ziab kom qhuav yog 12 teev. Hauv huab cua qhuav, txhua yam tshwm sim sai dua thaum huab cua los nag.

Quality withered nplooj curl zoo thiab ua tshuaj yej zoo. Cov dej noo ntxiv hauv cov khoom siv raw yuav tsum muaj txog li 65%. Tom qab 12 teev, cov khoom cog raug kuaj xyuas kom npaj txhij rau theem tom ntej ntawm kev ua haujlwm. Yog tias cov hlab ntsha hauv nruab nrab tsis tawg thaum koj nias rau ntawm daim ntawv, tom qab ntawd qhov ziab tau ua tiav, yog tias koj hnov ib qho kev sib tsoo, ces txuas ntxiv cov txheej txheem no rau lwm ob peb teev. Muaj lwm txoj hauv kev los kuaj xyuas - muaj zog compression ntawm ib txhais tes ntawm raw cov ntaub ntawv hauv lub nrig. Yog hais tias lub pob tsis poob sib nrug, ces nplooj yuav withered.

Npaj rau fermentation

Peb mus ntxiv seb yuav ua li cas ferment currant nplooj rau tshuaj yej. Tom qab ziab, cov kua txiv yog muab rho tawm los ntawm nplooj. Nws yog nyob rau hauv cov kua txiv hmab txiv ntoo uas muaj tannins, uas yog lub luag hauj lwm rau fermentation. Ib qho kua txiv tsis txaus cuam tshuam rau saj thiab aroma ntawm tshuaj yej. Muaj peb txoj hauv kev los rhuav tshem cov qauv ntawm nplooj. Kom paub lawv:

1. Twisting raw khoom los ntawm tes. Lawv noj 10 nplooj qhuav, dov lawv nrog lawv ob txhais tes, zoo li scrolling. Cov nplooj yuav tsum darken nrog tso kua txiv. Yog li koj muajkoj yuav tau txais qee yam yob. Tom qab ntawd lawv txiav crosswise rau hauv me me pieces kom tau nplooj tshuaj yej.
2. Kneading raw cov ntaub ntawv nrog txhais tes rau hauv ib lub thawv. Koj puas tau kneaded mov paj? Yog li lawv ua tib yam nrog cov khoom siv qhuav qhuav. Nws yog nruj nreem squeezed nyob rau hauv ib lub tais rau 20 feeb. Cov pob yog tas li loosened, thiab cov ntawv nplaum tau muab cais.
3. Kev ua cov khoom nyoos hauv cov nqaij grinder. Lawv coj ib tug grate nrog lub qhov loj thiab scroll los ntawm tag nrho cov khoom withered. Yog li ntawd, tshuaj yej hauv granules tau txais. Lub tshuab hluav taws xob nqaij grinder yog zoo meej rau kev ua haujlwm no.

Fermentation ntawm raw khoom

Qhov saj, tsw thiab txiaj ntsig ntawm tshuaj yej nyob ntawm theem no. Qhov no yuav tsum muaj cov xwm txheej zoo: tus nqi ntawm cov khoom siv raw, qhov kub thiab txias. Ua kom puas los ntawm ib qho ntawm cov saum toj no txoj kev, currant nplooj yog nteg nyob rau hauv ib txheej ntawm tsis ntau tshaj 10 cm nyob rau hauv yas los yog enamel lauj kaub tais diav. Cov ntaub ntawv raw ntau yog npaj, qhov zoo dua qhov fermentation yuav tshwm sim. Nplooj dov rau hauv cov nqaij grinder yog maj mam nias ntawm tes.

Txiv los yog dov nplooj muab tso rau hauv kev tsim txom. Cov tais diav yog npog nrog ib daim ntaub ntub dej ua los ntawm paj rwb los yog linen thiab muab tso rau hauv tshav kub rau fermentation. Txij lub sij hawm mus xyuas cov dej noo ntawm daim ntaub so ntswg. Yog tias tsim nyog, moisten nws dua. Hauv chav qhuav, cov tais diav kuj tseem npog nrog lub hau. Lub sijhawm fermentation tseeb tsis tuaj yeem txiav txim siab. Qhov kub yuav tsum tsis txhob siab dhau thiab qis dhau, qhov kev xaiv zoo tshaj plaws yog 22-25 ° C. Thaum kub qis dua 15 ° C, cov txheej txheem fermentation nres. Fermentation yuav siv li 8 teev. Teeb liablos ntawm qhov kawg ntawm cov txheej txheem no yog ib tug muaj zog tsw ntawm cov nroj tsuag. Nws yog nyob rau ntawm no uas fermentation yuav tsum ua kom tiav.

ziab thiab khaws tshuaj yej

Koj twb kawm paub yuav ua li cas ferment blackcurrant nplooj, tam sim no peb tham txog ziab lawv. Twisted los yog crumpled nplooj tom qab fermentation yog txiav mus rau hauv pieces txog li 0.5 cm. Qhov no yuav xoob nplooj tshuaj yej. Cov ntaub ntawv fermented yog nteg tawm ntawm daim ntawv ci nrog ib txheej nyias (txog 1 cm), maj mam loosened. Lub qhov cub yog rhuab mus rau qhov kub ntawm 100 ° C, cov ntawv ci yog muab tso rau hauv nws thiab sab laug nrog lub qhov rooj ajar rau ib teev thiab ib nrab. Tom qab ntawd qhov kub thiab txias yog txo los ntawm ib nrab thiab, nrog rau tas li stirring, coj mus rau dryness.

Yuav ua li cas txheeb xyuas qhov npaj ntawm cov tshuaj yej nplooj? Yog hais tias lawv tawg thaum nias, cov tshuaj yej yog npaj txhij. Cov ntawv ci yog muab tshem tawm ntawm qhov cub, tso cai rau txias thiab nchuav rau hauv cov hnab linen lossis paj rwb. Nyob rau hauv lawv, tshuaj yej raug xa mus rau qhuav nyob rau hauv cov huab cua ntshiab. Yog hais tias cov tshuaj yej qhuav zoo, ces nws rustles nyob rau hauv lub hnab.

Cov tshuaj yej qhuav yog nchuav rau hauv khob iav thiab kaw nrog lub hau yas. Koj tuaj yeem khaws cia rau hauv cov thawv yas lossis tins.

YYuav ua li cas fermented currant nplooj tshuaj yej?

Tom qab ntawd yuav muaj ib lo lus nug ntxiv. Yuav ua li cas ferment currant nplooj rau tshuaj yej yog twb meej, tab sis yuav ua li cas brew nws? Cov txheej txheem yog tib yam li cov dej haus tsis tu ncua. Yaug lub teapot nrog boiling dej, ncuav 1 teaspoon ntawm tshuaj yej rau hauv nws thiab ncuav ib khob ntawm boiling dej tshaj nws. Lub lauj kaub kaw nrog lub hau thiab cov dej haus yog infused rau 10 feeb. Ces cov tshuaj yej yog poured rau hauvkhob, ntxiv boiling dej thiab cia kom txias me ntsis. Qhov tshwm sim yog dej qab zib thiab noj qab nyob zoo blackcurrant!

txiaj ntsig ntawm currant nplooj tshuaj yej

Currant nplooj tshuaj yej yog noj qab nyob zoo. Nws muaj qib siab ntawm vitamin C. Cov tannins, antioxidants, as-ham tam sim no nyob rau hauv blackcurrant txhawb kev tiv thaiv kab mob. Kev noj ntau zaus ntawm cov tshuaj yej no txhawb kev ua haujlwm ntawm lub plawv. Ib tug infusion ntawm currant nplooj pab nyob rau hauv zoo digestion. Nws kuj yog ib qho zoo diuretic rau lub raum pob zeb.

Currant tshuaj yej pab kom tshem tau cov khaub thuas, muaj cov nyhuv calming ntawm lub paj hlwb. Cov dej haus energizes rau tag nrho ib hnub, tshwj xeeb tshaj yog pab tau tom qab kev puas hlwb overload.

Yuav ntshai dab tsi?

Currant tshuaj yej yuav tsum tau siv ceev faj los ntawm cov poj niam cev xeeb tub vim nws muaj caffeine ntau. Nws yuav tsum tau siv nrog ceev faj rau cov neeg laus thiab menyuam yaus. Nws tsis ua mob rau kev ceev faj rau cov neeg mob hemophilia thiab kub siab. Cov tshuaj yej no nce ntshav siab. Currant tshuaj yej yuav tsum haus dej haus me me kom tsis muaj teeb meem nrog rau txoj hnyuv.

Lwm nplooj kev kho mob

Muaj lwm hom kev ua cov nplooj currant. Lawv tuaj yeem tsuas yog qhuav yam tsis muaj fermentation. Xws li ziab yog nqa tawm nyob rau hauv ib qho ntxoov ntxoo, tab sis qhuav qhov chaw. Qee cov tshuaj yej lovers qhuav nplooj hauv qhov cub. Nws yog ib qho tseem ceeb kom tsis txhob kub lub qhov cub tshaj 100 ° C. Lub sijhawm ziab yog 1.5 teev, tom qab ntawd qhov kub thiab txiashalve thiab nqa mus rau kev npaj txhij.

Txhua txoj kev ntawm kev sau cov nplooj currant muaj nws cov txiaj ntsig, tab sis nws tseem zoo dua los siv txoj kev fermentation.