anchovies

• Caloric abun ciki: 135 kcal.
• Imar makamashi na samfurin Anchovies:
• Sunadaran: 20.1 g.
• Kitse: 6.1 g.
• Carbohydrates: 0 g.

description

Anchovies ƙananan kifaye ne waɗanda ke cikin tsarin kiwo. Akwai wani suna da ya fi kowa sani - hamsa. Akwai kusan nau'ikan 15 a duka. Jikin kifi yana da tsayi kuma a matsakaita ya kai kusan 15 cm kuma yana da launin toka-shuɗi. Kansa ya kwanta daga bangarorin, bakin kuma bai dace ba kuma babba ne.

Anchovies suna zaune cikin manyan garken nesa da bakin teku. Kuna iya saduwa da wannan kifin a cikin sassan biyu. Tsammani na rayuwa bai wuce shekaru 4 ba. Irin wannan kifin yana saurin yaduwa. Ankololin gwangwani ne, wanda zai basu damar adana su na tsawon shekaru 2 sannan a dauke su a kan hanya mai nisa.

A wasu ƙasashe, ana amfani da anchovies da yawa a masana'antu don shirya samfuran da aka gama da su, abincin kifi, taki, da kuma a matsayin koto ga sauran kifaye masu mahimmanci.

A ina aka same su kuma yaya aka kamasu?

Ana iya jin wannan tambayar daga mutanen da ke takawa a kan doguwar tafiya ta koyon dabarun girke-girke, da kuma daga ƙwararrun masanin dafa abinci. Latterarshen baya yawan tunani game da shi kuma kawai amfani da kifi mai daɗi don shirya fitattun abubuwa, kamar yadda suke faɗa, ba komai. Bari muyi la'akari da wannan batun.

Don haka, nau'in halittar dangi na da nau'ikan kifaye goma sha biyar waɗanda ke rayuwa ko'ina cikin ruwan teku da mafi yawan teku. Dangane da yankin, anchovies yana da ɗan bambancin waje kuma ya ɗan bambanta da ɗanɗano. Mafi shaharar nau'ikan kifayen suna rayuwa a cikin Tekun Bahar Rum, haka kuma a cikin Bahar da Azov. Kuma banda waɗannan ƙananan ƙananan a duniya ana amfani dasu ko'ina:

• Ankovy na Argentine, wanda aka kama a kudancin babban yankin Kudancin Amurka;
• Choarurrukan Californian, da yawa da aka kama a bakin tekun Arewacin Amurka;
• Cape anchovy, yana kwarara a cikin Tekun Atlantika da ke gefen kudancin Afirka;
• Kwarin Peru da na azurfa, wanda aka samo daga bakin teku a mahadar nahiyoyin Kudu da Arewacin Amurka;
• Jiragen Jafananci da ke zaune a gabar Sakhalin da Kamchatka, da kuma a Tekun Okhotsk.

Saboda ƙananan girmansa, kifin ya ɓace a cikin makarantu kuma wannan shine yadda yake ƙaura a cikin masarautar karkashin ruwa. Wannan yana tura mutane zuwa kamawar kasuwanci. Kuma wannan aikin yana da matukar amfani saboda yawan garken tumaki da kuma yaduwar anchovies. Yawancin lokaci ana kama kamun ne a ƙarshen bazara ko farkon kaka, lokacin da kifin ya shiga ruwa mai ɗan kaɗan. Anchovy ya fi son ruwan ɗumi, kuma a lokacin sanyi yana zuwa kudancin teku kuma ya nitse zuwa zurfin sama da mita tamanin.

An kama Anchovies ta hanyar amfani da jakar jaka ta musamman ko silar pelagic tare da raga mai kyau na raga. Don haka, kamun kifi sau ɗaya na iya zama mai girma mai ban sha'awa, kuma sakamakon haka, farashin kama shi yayi ƙasa ƙwarai saboda ƙimar kuɗi kaɗan. Farashin kan kan gado ma yana da kyau.

Kama kifi da yawa a karnin da ya gabata ya haifar da yanayin da aka hana kamun kifi kwata-kwata. Bayan lokaci, lokacin da aka dawo da yawan wannan kifin a cikin yanayin yanayi (bayan haka, ba shi yiwuwa a hayayyafa da irin wannan kifin a cikin yanayin gonakin kifin), an sake kama mai aikin har ma da ɗan ƙara ƙarfinsa. Yanzu ana samun wannan kifin a kan keɓaɓɓen kifi kuma ana sayar dashi cikin sauri.

Anchovies, sprat, hamsa - menene bambanci?

"Anchovies, sprat, hamsa - menene bambanci?" - kuna tunani kuma kun fara neman bayanai akan Intanet da cikin adabi na musamman. Muyi kokarin tsara tsarin ilimin mu dan kar mu bata lokaci wajen neman amsar wannan tambayar.

Don haka, duk waɗannan nau'ikan kifayen suna nesa da abu ɗaya. Kodayake a wasu lokuta ana kiran hamsa na Bahar Maliya anchovies, amma ana kiransa “baƙar fata baya”, amma wannan ba daidai ba ne. Kifi ya bambanta ba kawai a cikin bayyanar ba, har ma a dandano. Kwararrun masanan da zasu iya gaya muku game da wannan, waɗanda suka tabbatar da tabbaci cewa kawai daga naman anchovies ake samun mafi daɗin gaske da romo na ainihi da kayan yaji, wanda abinci na ƙasashen Bahar Rum ya shahara sosai.

• Caloric abun ciki: 135 kcal.
• Imar makamashi na samfurin Anchovies:
• Sunadaran: 20.1 g.
• Kitse: 6.1 g.
• Carbohydrates: 0 g.

Kowane ɗayan waɗannan kifaye na musamman ne a yadda yake, amma ana amfani da anchovies ne kawai a girkin "babban" don dafa abinci iri-iri. Wannan za a tattauna shi a cikin ɓangarori masu zuwa na labarin. Sauran nau'in kifin (daga teburin kwatantawa a sama) ana amfani dasu azaman ƙarin haɓakar furotin zuwa jita-jita marar yisti, kodayake ana iya shirya girke-girke iri-iri masu ban sha'awa da ban mamaki daga gare su.

Yadda za a zabi da adana?

Don kar cutar da jiki da siyan kifi mai inganci, kuna buƙatar sanin wasu asirai akan yadda zaku zaɓi shi daidai:

• gutted da dafaffe anchovies a cikin plate
• Dubi bayyanar anchovies: gawawwakin yakamata su zama cikakke ba tare da lalacewa ba.
• Ya kamata kifin ya zama mai tsabta, mai sheki tare da ɗan gamsai.
• Sikeli ya kamata ya dace sosai kuma kada ya fado, kuma idanuwa su kasance masu haske ba tare da girgije ba.
• Jikin kifin ya zama na roba. Latsa shi da yatsan ku, ya kamata ya ɓuɓɓuga kuma a cikin kowane hali ya kasance ya kasance da tsinke bayan haka.

Lokacin zabar kifin da aka sarrafa, zaɓi duka kifin a cikin ruwan gishiri, tunda sun fi girma kuma sun fi kyau fiye da zaɓin mai.

An ba da shawarar yin amfani da sabo da anchovies nan da nan, kamar yadda a lokacin adana kifin ya rasa ƙimar amfani da ɗanɗano. Matsakaicin lokacin ajiya a cikin firinji kwana 4 ne. Idan ango ya daskarewa, to lokaci yana ƙaruwa zuwa kwanaki 90. Lokacin sayen kifi a cikin kwalba, canza shi zuwa kwandon filastik, cika shi da man kayan lambu kuma rufe shi da murfi. Saka kwalba a cikin firinji.

Abubuwa masu amfani na anchovies

Abubuwan amfani na anchovies sune saboda kasancewar nau'ikan bitamin da ma'adinai. Sunadaran da ke cikin kifi ya kusan kyau kamar naman dabbobi. Abubuwan da ke cikin kalori na samfurin yana a matakin matsakaici, don haka a ƙananan ƙananan, za a iya cinye kifin dafaffun yadda ya kamata a lokacin cin abinci.

Anchovies ya ƙunshi bitamin A, wanda yake da mahimmanci don hangen nesa da haɓaka haɓakar metabolism. Suna da bitamin B1, wanda ya zama dole don aikin al'ada na zuciya, da tsarin juyayi da narkewa. Saboda kasancewar bitamin PP, adadin cholesterol a cikin jini yana raguwa, kuma yana shiga cikin watsawar iskar oxygen a cikin jiki duka.

Ganin kasancewar yawan potassium da sodium, daidaiton ruwa yana daidaita, wanda hakan yana da tasiri mai kyau akan aikin zuciya da kodan, da kuma tsarin juyayi. Akwai sinadarin phosphorus a cikin anchovies, wanda ke shiga cikin sake farfado da ƙashi, kuma yana inganta yanayin hakora da ƙasusuwa.

Dangane da sinadarin calcium, aikin tsoka yana inganta, kuma wannan ma'adinai ma wajibi ne ga ƙashi. Iron wani bangare ne na kifin, wanda ke inganta yanayin jini da tsarin hematopoiesis gaba ɗaya. Hakanan ya ƙunshi fluorine, wanda ke haifar da rigakafi da iodine, wanda ya zama dole don tsarin tafiyar matakai na rayuwa.

Naman kifi ya ƙunshi mai yawa na man kifi, wanda ake amfani da shi a ilimin kimiyyar magunguna da kayan kwalliya.

Tare da menene za'a iya maye gurbinsa a gida?

Abun takaici, babu wani tabbataccen madadin anchovies, musamman yayin shirya girke-girke na zamani kamar su spaghetti sauces ko sanannen salatin da ake kira Nicoise. Irin wannan nau'ikan naman ba na asali bane a cikin kowane kifi na ƙananan dabbobi.

Dukda cewa yakamata wajan karbar bakunanmu suyi kishi! Wani lokaci zaka iya jin cewa an maye gurbin samfurin da fillet na gishiri mai gishiri ko Vietnamese (Thai) ruwan kifi, kama da ɗanɗano ga anchovies. Amma tare da ainihin ɗanɗanon kifi, waɗannan maye gurbin ba za'a iya kamantasu ba.

Cutar da kifi mai tsaho da contraindications

Anchovies na iya zama cutarwa ga mutanen da ke da rashin haƙuri ga samfur. Babu wasu contraindications ga cin sabo kifi. Ba a ba da shawarar cin anchovies salted mai yawa, tunda ba su da fa'idodi masu amfani, kuma gishiri ma yana da ikon riƙe ruwa.

Cooking amfani

Anchovies sananne ne a cikin abincin ƙasashe da yawa a duniya. An cinye su sabo ne, haka nan a gida, ana musu gishiri, bushe, kyafaffen da zafinsu. Ana amfani dasu don girki da magani mai zafi, saboda haka an dafaffe, a soya, a gasa shi, a soya shi sosai, da dai sauransu Mutane da yawa suna son cusa kananan gawarwakin da zaitun. Irin wannan kifin na iya yin aiki azaman tsakiyar ko ƙarin sashi a cikin tasa.

Kowace ƙasa tana da hanyoyinta na amfani da kifi, misali, a Italiya ana amfani da ita azaman cika pizza, kuma a Spain ana dafa shi, a soya shi kuma a yi amfani da shi a biredi daban-daban. A Faransa, ana amfani da anchovies a matsayin mai cike wa da pies. Hakanan, bisa irin wannan kifin, ana yin abubuwan ciye-ciye, waina na sandwiches, kuma ana saka su a cikin salati, da dai sauransu. Hakanan ma ya kamata a ambata cewa anchovies wani sinadari ne da ba za'a iya maye gurbinsa ba a cikin mashahuran da asalin kayan miya na Worcestershire.

Hanyoyin da za a dafa anchovies

Akwai hanyoyi da yawa don dafa anchovies. Wannan ya faru ne saboda ƙimar ƙimar samfurin da ƙwarin naman wannan kifin. Masana ilimin abinci sun samo hanyoyi da yawa don shirya anchovies kuma sun ƙirƙira adadi mai yawa na asali waɗanda suka sami ƙaunatattun su a kowane kusurwa na duniya. A zamaninmu, shagunan kayan abinci na iya sayan kayan abinci da gwangwani iri iri waɗanda aka yi daga wannan kifin, dandano na musamman.

Dangane da gaskiyar cewa a cikin yankunanmu yana da sauƙi sayan anchovies mai sanyi ko daskararre, muna ba ku hanyoyi da yawa don shirya kyawawan shirye-shirye daga gare su a gida. Don saukakawa, an taƙaita zaɓuɓɓukan a cikin ƙananan yankuna. Hakanan akwai ƙarin bayani a cikin bidiyon da ke ƙasa.

Tsare

Canning anchovies tsari ne mai sauƙi, amma ɗan lokaci kaɗan. Kodayake, idan kun saba da shi, to kuna iya yin shi cikin sauri.
Kuna buƙatar sabbin anchovies, zai fi dacewa ba a daskare ba a baya ko, a cikin matsanancin yanayi, daskararre ta hanya mai laushi. A karkashin yanayin masana'antu, ana shirya abinci mai gwangwani mai inganci daga kowane kifi kai tsaye a wurin kamawa, kuma, ta hanya, wannan shine abin da yakamata ku kula koyaushe lokacin zabar samfuran da aka gama.

Hakanan kuna buƙatar abubuwan haɗin masu zuwa:

• m gishiri a cikin wani adadin sabani;
• deodorized man kayan lambu (sunflower ko zaitun) - kamar yadda zai shiga cikin tulu cike da kifi.

1. Yanzu shirya girkin da ba shi da tsabta na ƙara mai dacewa da murfi don shi, kuma sanya safofin hannu na roba don hannayenku ba su daɗin ƙanshin wannan kifin mai.
2. Bayan wannan, bari mu ci gaba zuwa aikin dafa kansa.
3. Rinke kifin sai ki bushe akan tawul din takarda. Sannan a gutsuro cikin anchovies sosai, kuma da su cire kawunan da kwarangwal.
4. Yayyafa gishiri mai yalwa na busassun gishiri a ƙasan tulun kuma shimfiɗa ɗakunan shirye-shiryen da aka shirya a saman. Sauran yadudduka da za a tara har sai gwangwani ya cika.
5. Kar ka manta da cewa, kamar yadda yake a kowane abinci na gwangwani wanda aka bushe ta hanyar busasshiyar hanyar gishiri, ya kamata a sami gishiri a sama. Yanzu rufe kwalban da murfi kuma saka kwandon a cikin firinjin kwana biyu.
6. Bayan lokaci ya wuce, a hankali zuba anchovies a cikin roba mai zurfi sannan a wanke sosai da ruwan sanyi. Wannan hanyar zaku iya cire ragowar sikeli kuma ku tsabtace sauran gishirin.
7. Yada kifin a kan tawul ɗin da za a iya yarwa da bushewa. Yayin da kifin ke bushewa, kurkura da bakar kwalba, sannan yayi sanyi zuwa zafin jiki. Sanya busassun fillet ɗin a cikin kwano da rufe da man kayan lambu. Bayan haka, rufe tulu tare da murfi kuma sanya wannan fanko a cikin firiji.
8. Ajiye kifin gwangwani a can. A karkashin yanayi mai kyau, irin wannan blank zai zama abin ci na tsawon wata daya.
   Matakan da aka bayyana a sama suna ba ku damar dafa kifin mai daɗi mai ban mamaki, wanda zai zama kyakkyawan haɗin sandwiches da salads.
9. Amma don shirya pizza da biredi iri iri dangane da anchovies, kifin gwangwani ya ɗan bambanta. Wannan hanyar za a tattauna a cikin ƙaramin sashi a salting anchovies a gida.

Gishirin anchovies

Salting anchovies ba shi da wahala fiye da dafa su a cikin marinade bisa ga girke -girke da aka ba da shawarar a sama. Wannan zai zama abin da ake kira rigar ko salting kifi na yau da kullun. Daga cikin abubuwan da aka lissafa, ban da sabbin anchovies da kansu, ana buƙatar gishiri da ruwa kawai don irin wannan salting. Lokacin brining kuma zai yi daidai da lokacin girbi.

Amma mai ɗanɗano, kuma mafi sauri da ban sha'awa, zaku iya dafa kifin mai ban mamaki ta amfani da busasshiyar hanyar gishiri. Ana daukar sinadaran zaɓi, kamar yadda suke faɗa, da ido, amma gogewa ta nuna cewa yawan gishiri yawanci rabin nauyin nauyin kifin kansa ne.

Lokacin girki don anchovies mai gishiri awoyi 24 ne kawai (don kifin mai gishiri matsakaici).

Don haka, a cikin kwandon mai zurfi, mai tsabta da busasshe (tukunyar ruwa ko kwandon roba tare da murfi), zub da gishirin da ba shi da kyau, kuma, idan ana so, ƙara ganyen bay da aka farfasa shi a ƙananan.

Shirya anchovies a cikin tasa daban. Don yin wannan, kariminci a yayyafa musu da gishiri mara kyau da haɗuwa. Kifin baya buƙatar a saka shi, don haka zamu ci gaba zuwa mataki na gaba na girki.

A hankali sanya anchovies a cikin akwati kuma rufe ɗayan da murfi. Mun sanya shi a cikin firiji kuma jira lokacin da aka ƙayyade. Kafin yin hidima, kurkura kifin, bushe shi a kan tawul da yarwa. Tabbatar tsinke kan kifin, amma cirewar dutsen ya kasance a hankali na uwar gida.

Lokacin yin hidima, zuba tare da mai kayan lambu mai ƙanshi da ruwan lemun tsami, sannan kuma ƙara albasa.