Yuav ua li cas xaiv cheese: hnub tsim khoom, muaj pes tsawg leeg, cov yam ntxwv zoo, ntim thiab ntim khoom kom zoo

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

Cov cheese tiag tiag tsuas yog hu ua cov khoom lag luam uas tsim los ntawm cov mis nyuj, cov kab mob pib thiab cov enzymes ntuj. Nws yog ib qho khoom noj muaj txiaj ntsig zoo thiab muaj kev nplua nuj saj. Yuav kom cheese yuav pab tau, nws yuav tsum yeej yog ntuj thiab zoo. Niaj hnub no peb yuav qhia koj yuav ua li cas xaiv cheese uas yuav noj qab nyob zoo, cua thiab ntuj li sai tau.

About cheeses

Tam sim no, ntau ntau hom cheese tau tsim. Tag nrho lawv feem ntau muab faib ua tsev neeg. Raws li cov txheej txheem ntau lawm, lawv tuaj yeem yog rennet - mis nyuj curdling nyob rau hauv cov ntaub ntawv no tshwm sim nyob rau hauv tus ntawm rennet; fermented mis nyuj - rau lawv cov khoom, lactic acid pib siv; ua fused. Ua ntej peb tham txog yuav ua li cas xaiv ib tug cheese zoo, peb nco ntsoov tias feem ntau cov khoom no yog tsim los ntawm yaj, nyuj thiab tshis mis nyuj los yog ib tug sib tov ntawm lawv. Hauv qee lub tebchawsNws yog tsim los ntawm nyuj, mare lossis camel mis.

Zoo ripening

Thaum xaiv cov khoom lag luam, nws yog ib qho tseem ceeb kom paub tias cov cheeses tawv tawv los ntawm ob lub hlis mus rau ob peb xyoos, mos - tsis pub ntau tshaj 2-6 lub lis piam. Nws ntseeg tau tias cov cheese loj dua, ntau "stinky" thiab kim nws yog. Yog li ntawd, yog tias koj nyiam noj cheeses uas tsis muaj ntxhiab tsw, koj yuav tsum xaiv cov cheeses hluas los yog ntau hom pickled.

Yuav ua li cas xaiv cheese: icons

Tag nrho lub ntiaj teb nws yog kev cai los tiv thaiv cov cheese zoo los ntawm kev tswj xyuas qhov tseeb ntawm keeb kwm. Hauv Fabkis, qhov no yog lub cim AOC, hauv cov tebchaws hais lus Askiv - PGI, PDO, hauv Spain thiab Ltalis - DOP, DOC. Daim paib no lav tias cov khoom tau tsim nyob rau hauv thaj chaw no thiab txhua yam kev cai tau ua nruj me ntsis. Hauv peb lub tebchaws, qhov zoo ntawm cov cheese tau lees paub los ntawm cov ntawv sau hauv qab no: Ua raws li cov kev cai rau cov mis nyuj thiab cov khoom siv mis nyuj. No. 88-FZ.

Nkauj sib xyaws

Ua ntej koj pib yuav cov cheese, koj yuav tsum tau ua tib zoo mloog rau daim ntawv lo thiab nyeem cov khoom muaj nyob hauv cov khoom no. Cov txheej txheem uas muaj nyob rau hauv ib qho zoo tagnrho cheese yog raws li nram no: mis nyuj, rennet (lwm yam mis-clotting npaj kuj siv tau, tab sis tshwj xeeb tshaj yog cov tsiaj keeb kwm) thiab ib tug pib kab lis kev cai ntawm lactic acid microorganisms. Cov ntsev thiab calcium chloride tso cai rau hauv cheese.

Kev xaiv

Yuav ua li cas xaiv cheese hauv khw? Thaum xaiv ib lub cheese, nco ntsoov ua tib zoo mloog nws lub npe tag nrho thiab cov khoom muaj nyob hauv cov khoom. simzam cov additives hauv qab no: arboxymethylcellulose - E-466, sunset dye - E-110, carrageenan - E-407, carotenes - E-160 a, b.

Yog hais tias muaj pes tsawg leeg muaj xws li mis hmoov, preservatives, stabilizers, ib tug neeg cov mis nyuj Cheebtsam, dyes thiab lwm yam khoom noj additives, qhov no yog tsis zoo cheese. Feem ntau, es tsis txhob ntawm tsiaj enzymes, microbial sawv daws yuav siv, feem ntau lawv yog transgenic. Cov cheese no tsis tas yuav muaj kev laus.

Marking

Hais txog yuav ua li cas xaiv cov cheese zoo, tsis txhob hnov qab txog kev sau npe, nws yog ib qho tseem ceeb uas yuav tsum tau coj mus rau hauv tus account thaum yuav. Feem ntau ntawm daim ntawv lo koj tuaj yeem pom cov npe hauv qab no: "khoom noj khoom haus" thiab lwm lub npe rau lo lus cheese. Peb yuav tsum hais tam sim ntawd tias hom kev yuav khoom no yuav tsum raug tso tseg vim qhov tseeb tias cheese tsis yog ntuj. Feem ntau, nws muaj cov roj zaub thiab lwm yam hloov pauv. Kev nyiam yuav tsum tau muab rau cov khoom lag luam tsis yog raws li TU, tab sis raws li GOST.

Price

Ib yam tseem ceeb thaum xaiv cheese yog nws tus nqi. Cia peb coj mozzarella ua piv txwv. Qhov nruab nrab, ib liter ntawm mis nyuj raug nqi txog 25 rubles. (los yog me ntsis qis) rau cov neeg lag luam wholesale loj. Rau 12-13 kg ntawm mozzarella, koj yuav tsum siv 100 litres ntawm mis nyuj. Tus nqi ntawm nws yuav yog 200-225 rubles. Ntxiv rau daim duab no cov nqi ntxiv cuam tshuam nrog kev yuav khoom ntawm rennet (thiab lwm yam pib), rau kev tsim khoom, ntim khoom, kev xa khoom, kev lag luam profits thiab khw muag khoom feem pua. Tus nqi txaus rau 1 kg ntawm cov khoom no yuav tsum sib npaug li 500rub., yog li cov khoom ntuj tsim ua ntej tsis tuaj yeem pheej yig.

Yuav ua li cas xaiv ntuj cheese

Feem ntau peb koom nrog cov khoom no nrog cov cheese nyuaj, uas yog hom nrov tshaj plaws. Tab sis kuj tseem muaj lwm yam: qaub-mis nyuj, mos, brine thiab ua tiav. Peb yuav qhia koj seb yuav xaiv cov khoom no li cas.

Hard cheese

Yuav kom tsis txhob ua yuam kev hauv kev xaiv cov cheese nyuaj, nws raug nquahu kom kuaj xyuas nws kom zoo, tsw qab thiab nco ntsoov hnov nws. Cov paib sab nraud uas yuav qhia tau tias cov khoom lag luam tsis raug:

• muaj qhov tsis sib xws, tawg, wrinkles thiab lwm yam tsis xws luag;
• xwb, crumbly sib xws;
• tawm ntug;
• qhuav, pwm thiab rancid (ib qho cim ntawm kev lwj);
• greasiness (qhia tias muaj cov roj xibtes);
• pwm (tsuas yog tso cai hauv ntau yam tshwj xeeb);
• thick subcortical txheej;
• paj dawb;
• peeling crust (muaj cov kab mob);
• xim tsis sib xws;
• tsis sib npaug ntawm qhov muag (loj hauv ib qho, me me hauv lwm qhov);
• muaj cov tee rau ntawm qhov chaw lossis cov av noo (muaj cov roj zaub hauv cov khoom).

Nyob hauv ntau lub khw niaj hnub no muaj lub sijhawm los saj cov cheese ua ntej yuav khoom. Thaum saj cov cheese no, koj yuav tsum tsis txhob hnov qab txog koj cov hniav. Nrog xws li cov khoom ntawm cov khoom, qhov no yog ib qho kev qhia tias nws muajcov kua mis tsis tawg. Nws yuav tsum tsis txhob saj qab zib heev los yog qab ntsev, qhov kev ntsuas no nyob ntawm ntau yam tshwj xeeb. Koj tuaj yeem tshawb xyuas qhov naturalness ntawm cov khoom raws li hauv qab no: txiav tawm ib lub tiaj tiaj cheese thiab khoov nws hauv ib nrab - nws yuav tsum tsis txhob tawg. Cov cheese zoo yuav tsum muaj cov yas zoo, tab sis nws yuav tsum tsis yog "rubber".

Soft cheeses

Thaum yuav cov cheese muag, koj yuav tsum ua raws li kwv yees li tus qauv zoo li thaum xaiv cov tawv tawv. Lawv txawv tsuas yog nyob rau hauv sib xws, mos cheese yog ntau ntub. Tus nqi ntawm noo noo nyob rau hauv lawv nyob ntawm ntau yam. Thov nco ntsoov: txawm tias nws softness, cheese yuav tsum tau khaws springiness thiab elasticity.

Peb xav muab qee cov lus qhia txog yuav ua li cas xaiv xiav cheese. Xws li cov khoom yuav tsum yog me ntsis xoob thiab mos. Nws muaj qhov tshwj xeeb aroma (qhov tsw ntawm penicillin), thiab ammonia tsw tsis muaj nyob rau hauv hom cheese no yog ib qho cim qhia tias cov khoom puas lawm. Feem ntau, cov cheese yog imported, yog li kev saib xyuas tshwj xeeb yuav tsum tau them rau hnub tas sij hawm. Blue cheese tsis pom zoo kom yuav tam sim hauv qhov ntau vim qhov tseeb tias nws sai sai deteriorates.

Brine cheeses

Thaum tsim cov khoom zoo li no, siv cov brine tshwj xeeb. Cheese tsis muaj rind thiab nkig heev. Qhov nrov tshaj plaws ntawm tag nrho cov yog cheese. Suluguni cheese tsis tshua muaj neeg nyiam. Lawv assortment kuj sawv cev los ntawm lwm yam: cov no yog Adyghe, Yerevan, Ossetian, Georgian, Chechil, Tushinsky, Limansky, Lori, Chanakh. ATTsis zoo li cov cheese nyuaj, cov kab mob loj hlob sai heev hauv brine, thiab txhawm rau txhawm rau txuas lub txee lub neej, lawv qee zaum s alted. Thaum yuav cov khoom no, nws zoo dua rau saj.

Cov khoom no yog tau los ntawm fermenting mis nyuj nrog lactic acid. Cheese tsis muaj dab tsi zoo li nws cov semi-hard lossis nyuaj counterparts. Nws yog extraordinarily mos, kev sib tw thiab feem ntau zoo sib xws nyob rau hauv kev ntxhib los mos rau tsev cheese. Txhawm rau kom nkag siab txog yam uas tau muab rau koj ntawm lub khw muag khoom hauv qab lub ntsej muag ntawm cov cheese, koj yuav tsum nyeem lub npe ntawm lub pob. Nyob rau hauv cov kev tshwm sim hais tias lo lus cheese yog qhia nyob rau hauv, koj muaj ib tug natural khoom. Tab sis yog tias koj nyeem "cheese khoom", "curd cheese khoom" lossis "cream cheese khoom", qhov xaus yog pom tseeb: qhov no yog cov khoom siv cog.

Kev xaiv ntawm curd cheeses siab heev. Lub tsev cheese twg xaiv? Flavored ntau yam ntawm cov khoom no yog nthuav tawm nyob rau hauv ib tug loj assortment rau cov kua ntses thiab qhaub cij: nrog tshuaj ntsuab, nrog saj ntawm nceb, ntses, thiab lwm yam. Thaum xaiv lawv, koj yuav tsum xyuam xim rau qhov tseeb hais tias lawv muaj tsis tsuas flavors uas xyaum tiag tiag sawv daws yuav., tab sis kuj cov khoom ntuj tsim.

Yuav ua li cas cheese xaiv rau cream? Ntawm chav kawm, tsev cheese nrog ib tug creamy saj, tsis muaj extraneous additives. Nws yuav tsum yog xim dawb, muaj ib qho kev ntxhib los mos thiab me ntsis ntsev saj. Txawm hais tias qhov kev xaiv ntawm no los yog curd cheese, thaum muas, xyuam xim rau qhov ncaj ncees ntawm lub pob, hnub tsim khoom thiab hnub tas sij hawm. Qhov sib xws ntawm xws li cheese yuav tsum yoghomogeneous, thiab nws tus kheej yuav tsum mos, tsis muaj pwm thiab kua.

Cov khoom muag muag nrog lub ntsej muag qab zib hu ua cheese cheese. Tag nrho cov ntawm lawv, tsis hais txog ntawm daim ntawv qhia, yog suav hais tias yog cov khoom siv mis nyuj uas muaj qhov muag muag. Thaum lub sijhawm lawv tsim khoom, tsis muaj qhov ua kom tiav, thiab cov txheej txheem ua haujlwm ntxiv, xws li yaj lossis haus luam yeeb, tsis suav nrog.

Cia peb xav txog qhov twg cov cheese yuav xaiv. Txhawm rau yuav cov khoom lag luam zoo, koj yuav tsum kawm paub xaiv nws kom raug. Muaj qee txoj cai ua raws li:

1. Tsuas yuav los ntawm cov khw muag khoom muaj koob npe.
2. Lub thawv yuav tsum huv, tsis huv, muaj daim ntawv lo.
3. Nws yuav tsum tau saib xyuas thaum lub sijhawm khaws cia kub ntawm +2….+6 ° C.
4. Txhua cov ntaub ntawv ntawm daim ntawv lo yuav tsum yog lus Lavxias thiab muaj tag nrho cov ntaub ntawv ntawm cov khoom xyaw, tus nqi, hnub tsim khoom, hnub tas sijhawm ntawm cov khoom thiab nws cov chaw tsim khoom.

Natural cream cheese yuav tsum tsis txhob muaj zaub rog, gelatin, starch, flavors, dyes. Nws lub neej txee tsis tuaj yeem tshaj 3 lub lis piam, yog tias lub sijhawm txee ntev dua, qhov no txhais tau tias muaj cov khoom khaws cia hauv nws.

ua cheese

Qhov kev xaiv nyuaj tshaj plaws rau cov neeg siv khoom zoo yog thaum yuav cov cheese ua tiav. Cov khoom zoo tshaj plaws yuav tsum muaj cov khoom nram qab no: tawv rennet cheese, cream, mis nyuj, sl. butter. Feem ntau cov neeg tsim khoom rau kev npaj cov cheese ua tiavlawv siv cov khoom siv thib ob, cov khoom siv tsis zoo, cov cheese uas tsis zoo, cov mis hmoov, zaub roj. Ua tib zoo saib xyuas qhov tseeb tias yam tsawg kawg nws tsis muaj cov tshuaj tua kab mob.

Ib yam ntawm cov cheese ua tiav yog cov cheese uas tau haus luam yeeb. Thawj qhov uas koj yuav tsum tau them sai sai rau yog tias nws yuav tsum tsis txhob qhuav thiab crumbly. Nws lub plhaub yuav tsum ci thiab tsis muaj qhov tsis xws luag. Thaum txiav, nws yuav tsum tsis txhob lo rau riam. Qhov loj yuav tsum yog homogeneous thiab tsis muaj voids.

Storage rules

Thaum yuav khoom, ntxiv rau lo lus nug ntawm yuav ua li cas xaiv cheese zoo, lwm lo lus nug feem ntau tshwm sim: yuav khaws nws li cas. Xav txog yam yuav tsum tau ua rau kev cia khoom yuav tsum tau ua.

Cov cheeses tawv yog khaws cia hauv tub yees nrog qhov kub ntawm -4 …. +8 ° C, nrog cov av noo ntawm 85-90%. Yuav tsum tau saib xyuas cov av noo, txwv tsis pub cov cheese yuav qhuav los yog ua pwm. Lub txee lub neej yog mus txog 4 lub hlis, nyob ntawm ntau yam: preservatives, crust thickness, ya raws, ntsev, ntim, muaj cov kab mob spoilage.

Brine cheeses yuav tsum muab khaws cia rau hauv cov ntsev ntsev ntawm qhov kub ntawm +5 ° C, lub sij hawm cia ncaj qha nyob ntawm seb cov ntsev ntsev npaum li cas. Qhov ntsuas nruab nrab: rau suluguni - ib hlis, rau brynza - txog ob. Brine cheese tsis muaj brine tuaj yeem khaws cia tsis pub dhau ib lub lis piam.

Qhov tso cai cia kub ntawm cov cheese yog 0… + 8 ° C, lawv lub neej txee luv luv dua li cov cheese nyuaj. Hauv tsev, lawv tuaj yeem khaws cia nkaus xwbob peb hnub. Qee zaum cov neeg tsim khoom tuaj yeem ua rau lub sijhawm no ntev dua los ntawm kev ntxiv cov khoom khaws cia lossis ua rau cov cheese.

Cov cheese ua tiav (xws li haus luam yeeb), tsis zoo li lwm tus, muaj lub neej txee ntev dua vim tias nws raug kev kho cua sov (melting). Nws tuaj yeem khaws cia ntawm -4 txog +4 ° C txog li ob lub hlis.

Cov kev cia ntawm cov mis nyuj fermented cheese yuav tsum tau mus ze nrog kev saib xyuas tshwj xeeb, nws yog ib qho tsim nyog los tswj xyuas qhov kub thiab txias. Thaum khaws cov cheese hauv lub tub yees, qhov kub yuav tsum tau khaws cia nyob rau hauv thaj tsam ntawm 0 …. +6 ° C, lub sijhawm khaws cia yog qhov siab tshaj plaws ntawm 2 lub lis piam. Nws tuaj yeem khaws cia rau hauv lub freezer ntawm qhov kub txog li 18 ° C, tab sis tsis pub tshaj 45 hnub.

Packaging

Yuav ua li cas xaiv lub ntim khoom haum tshaj plaws rau cheese? Feem ntau, nyob rau ntawm lub rhawv ntawm lub khw, daim cheese yog qhwv nrog ib zaj duab xis, tab sis qhov no tsis yog qhov zoo tshaj plaws los khaws cia, theej yig. Nrog cov ntim zoo li no, cov khoom tuaj yeem khaws cia tsis pub dhau 10 hnub. Txoj kev zoo tshaj plaws yog nyob rau hauv ntawv ci, xws li cov khoom ntim zoo kawg nkaus tiv thaiv cov khoom los ntawm kev cuam tshuam ib puag ncig. Qhov tseem ceeb tshaj plaws yog kaw qhov txiav ntawm cheese kom zoo.

Qee lub tuam txhab npog lawv cov khoom nrog lub plhaub paraffin, uas, ntawm chav kawm, yog qhov zoo dua, vim nws tso cai rau koj ua kom lub txee lub neej ntev dua. Cov kws tshaj lij cheese tau pom zoo ob peb txoj hauv kev los khaws cheese hauv tsev: tso cov khoom nrog ob peb lub khob qab zib hauv lub thawv kaw lossis qhwv rau hauvqab zib napkin. Nws yuav tsum nco ntsoov tias cheese yuav tsum tsis txhob khaws cia ntawm ib sab ntawm cov khoom xws li lard, nqaij, ntses. Nws cov neeg zej zog zoo tshaj yog lwm cov khoom siv mis nyuj.