Bella Adams
Camembert wani nau'i ne na cuku mai laushi, mai kitse da aka yi daga madarar saniya. Nonon da ake amfani da shi don yin cuku dole ne ya kasance mafi inganci, kuma saboda wannan dalili, ana kiwon shanu a kan wuraren kiwo na musamman. Launin kayan da aka gama zai iya zuwa daga kirim mai haske zuwa duhu mai kama da bulo, kuma kamshinsa yayi kama da kamshin cuku, wanda girmansa yayi daidai da lokacin tsufa.
Shugabannin cuku suna da kauri 3.1 cm, faɗin 11.3 cm, kuma suna auna gram 340; a waje, Camembert an rufe shi da ɓawon burodi mai laushi da aka kafa ta wani nau'in cuku na musamman na Penicillium camembert ko Penicillium candidum. Dandan Camembert yana da kaifi, kuma yana da yaji, tare da bayanin bayanin naman kaza. Daga lita 25 na madara, zaka iya samun 12 daga cikin waɗannan cuku.
Yadda ake yin Camembert
Yana da wahala a samar da Camembert a yanayin zafi, sabili da haka ana yin Camembert tsakanin Satumba da Mayu. Nonon yana zuwa ba tare da annashuwa ba a cikin buckets na lita 27 tare da murfi. Ana samun mafi kyawun cuku daga kashi biyu - an sanya rabi na clot a cikin kullun da maraice, da sauran rabin safiya. Ana ƙara 0.5 ml na rennet zuwa lita 4.5 na madara a 27 ° C. Curdling yana faruwa bayan sa'o'i 2 kuma madara ya kamata a motsa lokaci-lokaci, yana hana cream daga daidaitawa.
Ana zuba curd a cikin gyare-gyaren ƙarfe da aka kafa a kan tabarmi a kan allon bushewa. Ana barin cuku cikin dare, kuma da safe yana raguwa zuwa kusan 2/3 na girmansa na asali. Da safe, ana maimaita aikin gabaɗaya, amma fuskar tsohuwar ƙwanƙwasa a cikin gyare-gyaren an damu sosai kafin zubar da sabon jini. Kwana ɗaya bayan an ƙara jini na biyu, cuku ya kamata ya yi wuya ya juya.
Lokacin da gudan jini ya fito daga bangon gefe na mold, an sanya shi gishiri. Sa'an nan kuma an sanya cuku a kan shelves kuma a juya sau biyu a rana. Lokacin da ci gaban kyakkyawan mold ya bayyana a fili, an canza cuku zuwa ɗakin bushewa inda za'a iya daidaita yanayin zafi da zafi. Mafi kyawun zafin jiki shine 13 ° C kuma iska tana ɗan ɗanɗano kaɗan. A karkashin yanayi masu kyau, ci gaban mold yana da sauri kuma ba da daɗewa ba saman farar mold ɗin ya zama shuɗi don cuku ya yi kama da launin shuɗi-launin toka. Idan iskar ta bushe sosai, wasu nau'ikan nau'ikan launin kore mai duhu ko baƙar fata na iya samuwa. Daga nan sai a tura cuku zuwa wani ɗakin ginshiki mai zafin jiki na kusan 10 ° C da zafi mai zafi. A karkashin waɗannan yanayi, haɓakar ƙwayar cuta yana raguwa sosai, kuma ƙwayar kanta ta zama launin ruwan kasa-launin ruwan kasa. Yanzu cuku ya zama danko kuma an dauke shi cikakke.
Ana jigilar samfurin a cikin akwatunan katako mai haske ko kuma an cushe shi a cikin bambaro tare da cuku iri shida lokaci guda. Camembert dole ne a sayar da sauri saboda ba ya da kyau.
Darajar abinci mai gina jiki na camembert
Haɗin cambert (a kowace g 100):
- Ruwa - 51.8 g.
- Sunadaran - 19.8 g.
- Kitse - 24.26 g.
- Carbohydrates - 0.46 g.
Vitamins a cikin cambert:
- Vitamin A (retinol) - 240 mcg.
- Vitamin B2 (riboflavin) - 0.488 MG.
- Vitamin B5 (pantothenic acid) - 1.364 MG.
- Vitamin B6 (pyridoxine) - 0.227 MG.
- Folic acid (bitamin B9) - 62 mcg.
- Vitamin B12 (cyanocobalamin) - 1.3 mcg.
- Vitamin D (calciferol) - 0.4 mcg.
- Vitamin K - 2 mcg.
- Choline (bitamin B4) - 15.4 MG.
Macronutrients a cikin cambert:
- Potassium - 187 MG.
- Calcium - 388 MG.
- Magnesium - 20 MG.
- sodium - 842 MG.
- Phosphorus - 347 MG.
Abubuwan da aka gano a cikin camembert:
- Iron - 0.33 MG.
- Manganese - 38 mcg.
- Copper - 21 mcg.
- Zinc - 2.38 MG.
- selenium - 14.5 mcg.
Caloric abun ciki na camembert: 100 g a matsakaici ya ƙunshi game da 300 kcal.
Shin yana da illa a ci cuku tare da m?
Lokacin yin Camembert, masu fasaha suna amfani da naman kaza Renicilium Sandidum. Wannan naman kaza ne daga asalin waɗanda ake amfani da su don yin maganin penicillin. Don haka damuwa da yawancin masoya cuku - shin ba cutarwa bane cin cuku tare da m?
Yana da game da yawa. Adadin maganin rigakafi da Renicilium Sandidum ke samarwa a cikin cuku ya ninka sau da yawa ƙasa da adadin ƙwayoyin cuta a cikin magunguna. Don haka, idan ba ku ci dukan kawunan Camembert a kowace rana ba, ba ku da haɗarin dysbiosis.
Bugu da kari, Camembert ba a cin kai. Wannan cuku abinci ne mai daɗi, yawanci ana ci da ɗanɗano kaɗan tare da wasu abinci da abubuwan sha waɗanda ke taimakawa wajen bayyana ɗanɗanon dandano.
Camembert mold yana taimakawa wajen sha calcium. Kadan mutane sun san cewa calcium ya fi dacewa da jiki a kusa da mold. Camembert kuma yana da wadatar furotin. Hatta qwai da kifi sun yi kasa da shi ta wannan fanni.
Binciken da aka yi kwanan nan ya nuna cewa cin abinci na yau da kullum tare da mold yana inganta samuwar melanin, wanda ke kare fata daga hasken rana.
Yana narkewa gaba daya, yana kunshe da muhimman amino acid guda takwas da adadi mai yawa na bitamin, har ma yana iya magance rubewar hakori.
Ana ba da shawarar Camembert ga waɗanda ke yin aiki mai nauyi na jiki ko na hankali, idan akwai munanan cututtuka tare da gajiyawa, irin su tarin fuka, cututtukan ƙwayoyin cuta, da AIDS.
Wannan cuku ya ƙunshi adadin adadin alli da phosphorus a cikin abun da ke ciki, don haka yana da amfani ga osteoarthritis, amosanin gabbai, karaya, da kuma lokacin haɓakar kasusuwa mai tsanani.
Bugu da ƙari, Camembert ya ƙunshi kusan babu lactose, wanda sau da yawa yakan haifar da mummunan rashin lafiyan halayen, don haka wannan cuku za a iya haɗa shi a cikin abincin waɗanda ba za su iya jure wa madara na yau da kullum da kayan kiwo ba.
Yadda ake bautar cukuwar Camembert daidai
Ana amfani da shi a al'ada a cikin ɓawon burodi, kuma kafin wannan, dole ne a ajiye kan cuku a cikin firiji.
Yana tafiya da kyau tare da 'ya'yan itatuwa, kwayoyi, da ganye. Amma ga abubuwan sha, ruwan inabi matasa - ruwan hoda ko fari, cider, da calvados - sun dace da wannan cuku.
Faransawa na al'ada suna cin shi da baguettes masu dumi, suna ƙara shi zuwa kayan abinci na gargajiya na gargajiya, miya, da miya, kuma Italiyanci suna ƙara shi zuwa pizza. Bugu da ƙari, wannan samfurin yana da kyau a matsayin cikawa ga pies. Gasa cambert abinci ne mai dadi kuma na asali.
Af, zaku iya gasa wannan samfurin ta hanyoyi daban-daban. Wasu mutane suna nannade cukuwar a cikin irin kek kuma su sanya shi a cikin tanda ta wannan nau'i. Ana amfani da abincin da aka gama tare da miya na Berry. Wasu kuma sun gwammace su yanka saman kafin a yi gasa su zuba ganyaye masu yaji, tafarnuwa, da lemun tsami a ƙarƙashinsa ko kuma a yayyafa cukuwar gida da zuma da goro. Wani ra'ayi na dafa abinci shine a mirgine guntun cuku a cikin gurasar burodi da kuma soya mai zurfi.
