Camembert

description

Camembert shine cuku mai madara mai santsi mai santsi mai santsi tare da kamshin farar fata mai ƙyalli da ɗanɗano mai ɗanɗano.

Camembert ana ɗaukar cuku mai yawa: ana iya yin shi azaman tasa daban a cikin yanayin zafi ko sanyi, kuma yana da kyau tare da samfuran da yawa. Mun gaya muku dalilin da ya sa rakumi yana da amfani, wanda ya kamata ya kula da shi da abin da ake ci da shi.

Babban halayen

Abun ciki da abun cikin kalori

Imar makamashi (100 g): 299 kcal.
Nimar abinci mai gina jiki (100 g) :) sunadarai - 20 g, mai mai - 24 g, alli, ƙarfe, magnesium.
Vitamin da ma'adanai: bitamin A, C, D.
Ajiye: a kusan 8 ° C a cikin akwatin katako ko takarda (amma ba a cikin jaka ko akwatin iska ba).

Origin

Yankin Normandy (Faransa).

Hanyar dafa abinci

Cikakken madara ya dan dumi, an kara kwayoyin mesophilic, rennet, sannan a barshi ya murza na tsawon awanni 1.5. Ana sanya curds masu laushi masu laushi a cikin molds, wanda ana jujjuya su a kowane awa 6 don a sami gilashin whey da taro mai kama da juna .. Bayan kwana guda, ana yin cuku mai nauyi, ana gishirin cuku ana gishiri, an yayyafa shi da maganin fungi mai narkewa Penicillium camemberti, a barshi yakai akalla 12-21 rana. Don samun mafi ƙarancin Camembert, ana ajiye shi aƙalla kwanaki 35.

launi

Haske mai haske zuwa bulo mai duhu.

Lokacin kammalawa

12-35 kwanakin.

Ku ɗanɗani da daidaito

Matashi Camembert, ya nuna har zuwa kwanaki 20, yana da ɗanɗano mai ɗanɗano mai ɗanɗano mai iska mai ƙanshi, karin cuku mafi girma (bayan kwana 21 na narkar da) an cika shi da cikakkun launuka, sautunan 'ya'yan itace masu haske tare da alamun madara, kwayoyi, namomin kaza, ganye; daidaito na cuku yana da ƙarfi, na roba, an shafa shi da ɓawon ɓawon burodi da ƙyallen masarufi.

Tarihin cukucin Camembert

Tarihin cakulan Camembert yana da alaƙa da sunan mace baƙuwar Norman Marie Arel.

A cewar tatsuniya, a cikin 1791, ta taimaka wa wani zuhudu daga Bree, wanda aka yi wa barazanar guillotine, don ɓoyewa daga masu tsananta wa, da kuma membobin limamai da yawa waɗanda ke adawa da sauye-sauyen juyin juya halin da ke faruwa a lokacin a ƙasar.

Bayan samun mafaka ta wucin gadi a gonar Marie Arel a kan hanyar zuwa Ingila, mabiyin, cikin godiya, ya gaya wa mace mai ƙwazo sirrin yin taushi mai taushi, mai taushi tare da ɓawon burodi - Brie. A cewar majiyoyin, sunan mabiyin shine Charles Jean Bonvost.

Ba asiri ba ne cewa ɗayan mahimman “abubuwan” cuku shine ta'addanci - hadaddun abubuwan yanayi waɗanda ke shafar ingancin samfurin ƙarshe, gami da: yanayin yanayin yankin, ƙimar ƙasa, ciyawar da shanu ke ci. Ba sufaye ko matar baƙauye ba su kula da wannan ba.

Tunda Normandy yana arewa da Ile-de-France (to wannan yankin ne yankin Brie yake), to abubuwan yanayi da na yanayi sun banbanta anan. Gabaɗaya, Marie Arelle ba ta yi nasarar yin kwafin sanannen cuku cuku ba, duk da tsananin bin girke-girke da malamin ya bar.

Amma ta ƙirƙira sabon nau'in cuku, wanda a yau ana ɗaukarsa kanin brie. Da farko an kira shi ba komai ba face cuku Norman. A cikin ƙarnuka, girke -girke na cuku na Camembert (kamar yadda daga baya aka yi masa lakabi) ya kasance cikakke ta dangin Areles, yana ƙara sabawa da abubuwan da ke cikin gida, har sai da ya ɗauki girman matsayi a faranti ɗin cuku na Faransa. Wannan shine amsar tambayar: menene banbanci tsakanin Camembert da Brie?

Camembert mai ban sha'awa Tarihin tarihi

A 1863, Emperor Napoleon III ya ɗanɗana cuku daga ƙauyen Camembert kuma ya yi farin ciki da kayan.

Bayan wannan taron, sanannen cukuwar Norman ya bazu ko'ina cikin Faransa, wanda ya tilasta wa dangin Areles hanzarta haɓaka kayan aiki kuma ya tayar da tambayar yadda za a jigilar samfurin yayin adana kyawawan abubuwansa.

Da farko, ana amfani da ciyawa don safarar cuku. Ci gaban kimiyya da fasaha shima ya ba da gudummawa: gagarumin aikin gina hanyoyin jirgin ƙasa tsakanin Paris da yankuna, wanda aka fara a rabin rabin karni na 19, ya haɓaka saurin jigilar kayayyaki.

Awanni shida ne kawai a kan hanya - kuma aka kawo Camembert zuwa Paris ta hanyar jirgin ƙasa, yayin da yake riƙe ɗanɗano da ƙanshi saboda gaskiyar cewa an nade shi da ciyawa.

A wancan lokacin, wannan shine iyakar lokacin jigilar kayayyaki don samfuran mara kyau; fitar da shi zuwa ƙasashen waje ba shi da tambaya.

Koyaya, a cikin 1890, mai kirkirar Eugene Riedel ya kirkiro kwalaye na katako na musamman don waɗannan dalilai, tare da taimakon abin da jigilar cuku na dogon lokaci ya yiwu. Wannan shine yadda dandano na Camembert ya zama sananne a cikin Sabuwar Duniya.

Bugu da ƙari, wannan ya ba da babban filin don ci gaban ɓangaren tallan: an ɗora tambura mai haske a kan cuku, wanda aka san samfurin a duk duniya.

Amfanin Camembert

Amfanin Camembert

Samfurin yana da wadata a cikin amino acid, ya ƙunshi bitamin B kuma yana riƙe rikodin matakan alli da phosphorus. Za mu iya yin magana cikin aminci game da fa'idodinta ga bangarorin lafiyarmu masu zuwa:

1. Farfadowar ƙarfin jiki: cuku shine tushen cikakken furotin, daidaitacce dangane da abun da ke ciki na amino acid. Sabili da haka, yana da mahimmanci a cikin abincin 'yan wasa da mutanen da ke aiki na jiki.
2. Ƙarfafa ƙasusuwa da hakora. Ba wai kawai calcium a nan ba, har ma abubuwan da ke inganta shayarwa - phosphorus da bitamin D. Irin wannan haɗuwa mai amfani yana da mahimmanci ga wadanda ba su da calcium - mutane bayan kasusuwa da kasusuwa da mata masu girma waɗanda ke da haɗari ga osteoporosis. Kuma mold a cikin ɓawon burodi na cuku ya ƙunshi abubuwan da ke samar da melamine - yana da mahimmanci ga enamel hakori kuma yana hana ci gaban caries.
3. normalization na narkewa. A cikin kera cuku, waɗannan nau'ikan mold da ƙwayoyin cuta waɗanda ke da amfani ga gastrointestinal tract da microflora na ɗan adam suna shiga.
4. Kariyar fata. Mold fungi yana haifar da samar da melanin, wanda ke kare fata daga hasken UV - don haka, masoyan Camembert suna da ɗan kariya daga kunar rana. Kodayake, ba shakka, kada ku dogara ga cuku ɗaya, kuna buƙatar kare kanku daga zafin rana mai zafi tare da kirim na musamman.
5. Taimakawa ga makamashi metabolism. Vitamins na kungiyar B a cikin abun da ke ciki na samfurin normalize metabolism da kuma taimaka da aiki na juyayi tsarin.
6. Taimakawa tsarin zuciya da jijiyoyin jini: godiya ga potassium, wanda ba tare da wanda zuciya da tasoshin jini ba za su iya aiki akai-akai ba. Camembert yana ba da gudummawa ga daidaita yanayin bugun zuciya da matsa lamba.
7. Daidaitaccen haɗin bitamin, amino acid da ma'adanai suna sa samfurin ya zama mataimaki mai tasiri ga tsarin rigakafi. Saboda haka, Camembert yana ba da shawarar ga mutane a lokacin farfadowa na cututtuka daban-daban.

Yana da daraja kammala jerin fa'idodin tare da gaskiyar cewa masu son cuku mai kitse sun zama slimmer, mafi aiki kuma tare da ƙananan matakan cholesterol na jini. A binciken ta Kwalejin Jami'ar Dublin ta tabbatar da gamsarwa cewa kitse ba koyaushe yake cutarwa ba. A matsayin wani ɓangare na babban binciken, masana sun rubuta gaskiyar cewa mutanen da ke cinye kayan kiwo mai kitse da kayan cuku sun fi aiki da wayar hannu, kuma a matsakaita suna da ƙarancin ƙima. Ma'auni sun nuna cewa mutanen da suka damu da cinye kawai "madara" maras nauyi, da rashin alheri, sun nuna nauyin nauyi, matsalolin da suka fi dacewa da hawan jini da matakan cholesterol.

Cutar da contraindications

Saboda yawan kitsen mai, ba a ba da shawarar cuku Camembert ga mutanen da ke fama da hauhawar jini, matakan hawan jini, da kiba.

Wanene ya kamata ya yi hankali da camembert

Cuku mai mai da ke ɗauke da mold kada a ci shi da yawa. Adadin sa na yau da kullun ga mai lafiya shine gram 50. Idan kun kasance lafiya kuma ku tsaya ga matsakaicin matsakaici, to ba za a sami matsala ba. Amma akwai ƙungiyoyin mutane masu rauni waɗanda yakamata su yi hankali har ma da ƙananan allurai na Camembert:

1. Wadanda ke da illa ga kitse mai yawa su ne mutanen da ke da kiba, hauhawar jini da matsaloli tare da matakan cholesterol na jini.
2. Masu fama da alerji da masu rashin haƙuri ga penicillin. Amma ga wadanda ba su da lactose, ba za a yi lahani ba - masu gina jiki a wasu lokuta suna ba da shawarar Camembert a gare su, tun da abin da ke cikin cuku ba shi da kyau.
3. Mutanen da ke fama da cututtuka na fungal - mold, a kalla a lokacin lokacin exacerbations, na iya aiki a matsayin tsokanar cututtuka.
4. Ga yara da mata masu juna biyu, samfurin bazai amfana ba, amma cutarwa. Bayan haka, albarkatun da ke cikin samar da farin ɓawon fari na Camembert na gargajiya ba a yi su ba. Wannan yana nufin cewa akwai haɗarin kamuwa da ƙwayoyin cuta, listeriosis, wanda ke haifar da barazana ga mata masu juna biyu da jarirai.

Idan kun kasance cikin ɗayan waɗannan ƙungiyoyin, to yakamata ku kimanta rabon fa'idodi da lahanin Camembert don lafiyar ku tare da likitan ku. Ana yin wannan mafi kyau kafin ku haɗa shi a cikin abincin ku.

Yadda ake cin Camembert

Tare da kyakkyawan suna a matsayin samfur mai ƙima, cuku mai laushi mai laushi na Camembert cuku ne mai dacewa wanda za'a iya ci ta hanyoyi daban-daban. Ana iya cin wannan cuku mai laushi mai daɗi da kansa ko kuma a matsayin wani abu a cikin zafi da sanyi. Camembert yana ba da ƙwaƙƙwaran ƙwarewa da ƙima ga samfura mafi sauƙi.

Dadi, cuku mai laushi ya dace da yanayin sanyi. Ajiye kananun loan tsakar gida guda biyu masu kyau, zauna a baya, kunna wutar murhun da kuka fi so (har ma kuna iya amfani da wutar lantarki ko kyandirori) ku shirya don jin daɗin taushin gaske na Camembert na gaske daga Zhukovka.

Dokokin amfani da Camembert

Bai kamata a ci Camembert da sanyi ba. Cikakken dandano na Camembert, kamshi mai daɗi da daidaiton ruwa ana bayyana ne kawai da zafin ɗakin, saboda haka bai kamata ayi masa sanyi ba.

Zai fi kyau a fitar da shi, a yanka shi sannan a ajiye a kalla na awa daya domin cuku ya samu lokacin dumamawa cikin dumin. Babu wani dalili da yakamata ku zafin musamman da cuku a cikin microwave, don kar ku lalata dandano kuma kada ku lalata lactobacilli mai amfani.

Kada a yanke Camembert a yanka kamar cuku mai wuya, amma a yanka kamar kek. Kar ka manta cewa wannan samfuri ne mai laushi mai taushi wanda kawai ke riƙe da fasalin sa albarkacin ɓawon burodi. Don hana kan daga mannewa wuka, yana da kyau a jika shi da ruwan zafi kafin a yanka. Zai fi dacewa a yanka cuku kafin yayi zafi kuma baya manne da wuka sosai.

Kullin Camembert abin ci ne kamar ɓangaren litattafan almara. Karka yanke shi ka yar dashi. Kada kuji tsoron farin-dusar ƙanƙara ko launin toka - wannan shine nau'in maganin penicillin wanda ya ceci miliyoyin mutane a cikin karnin da ya gabata.

Abin da za a ci tare

Tunda Camembert yana da ɗanɗano, ɗanɗano mai kyau, hanyar gargajiyar gargajiyar ita ce keɓaɓɓiyar tasa tare da ƙarin kayan haɗi, alal misali, sabon burodin burodi tare da ɓawon burodi mai ƙyalli cikakke ne ga cuku. Yanke shi cikin yankakken, a ɗan ɗora shi da man zaitun a ɗan bushe shi a cikin kaskon busasshen bushewa domin burodin ya yi ɗumi a lokacin da za a ba shi.

Baya ga baguette, al'ada ne don haɗa cuku tare da kwayoyi da 'ya'yan itatuwa na kaka - yanka na guna, apples ko pears. Kuna iya ba da inabi da sauran 'ya'yan itace masu zaki gare shi, ku zuba wani yanki na cuku tare da zuma sabo ko dan kadan mai tsami Berry jam. M kuma a lokaci guda, ƙwanƙwasa, ɓangaren litattafan almara tare da kowane ɗayan waɗannan samfuran suna samun sabon dandano. Gwada zaɓuɓɓuka daban-daban don nemo haɗin da ya dace da ku.

Zai fi kyau a sha Camembert tare da jan giya ko rosé, wanda kuma za a iya ɗumi ɗumi-ɗumi. A wannan yanayin, giya ce ake amfani da ita tare da cuku, kuma ba akasin haka ba.

Camembert mai shekaru

Kamar yadda kuka sani, daidaito na Camembert ya dogara da matakin balaga. Bayan yanke kan ɗan cuku, za ku sami a ciki mai mahimmanci mai mahimmanci, wanda kawai a gefuna, kusa da ɓawon burodin kansa, wanda ke kewaye da layin ruwa. Rabin cuku mai tsaka-tsaka ya ƙunshi ruwan ɗumi wanda ke kewaye da cibiya mai yawa. Cikakken cikakke cuku busasshen ɓawon burodi ne, wanda a ciki wanda yake asalin yana daɗaɗaɗaɗɗen ƙwaya mai ƙamshi.

A cikin yanayin cikakken balaga, ana adana Camembert na aan kwanaki kawai, sannan ya fara lalacewa. Sabili da haka, idan kun sayi cuku na wannan digiri na balaga, dole ne ku ci shi da wuri-wuri. Bugu da ƙari, cuku cikakke cikakke shine mafi amfani, tunda yana ƙunshe da ƙimar babban lactobacilli mai amfani ga ciki.

Don haka, idan kun sayi cikakke Camembert, saka shi a kan tasa kuma ku jira cuku ya ji ɗumi. A halin yanzu, shirya croutons, yanke da skewer 'ya'yan itace. Sannan da wuka mai kaifi, buɗe saman ɓawon kan cuku, kamar gwangwani, cire shi a ajiye. Cokali Camembert tare da cokali, tsoma croutons ko 'ya'yan itace akan skewers a ciki kuma ku more dandano na musamman.

Cooking amfani

Camembert yana ba da ɗanɗano na musamman ga jita-jita waɗanda a baya suka fi zama sananne. Duk wani tasa zai haskaka tare da sabbin tabarau lokacin amfani da wannan sinadarin.

Canape tare da Camembert

Hanya mafi sauƙi kuma mafi kyau don hidimar cuku zuwa teburin shine yin ƙaramin canapes mai yawa tare da 'ya'yan itace ko' ya'yan itatuwa, a zahiri "don cin nama ɗaya."

Wannan zaɓi ne na gama gari wanda ke bawa kowa damar jin daɗin ɗanɗano cuku - har ma da waɗanda koyaushe suke taka tsantsan da nau'ikan da ke tattare da tsari.

Sinadaran Cemberpes na Camembert:

• Inabi;
• Strawberry;
• Blackberry;
• Mango, da sauransu.

Camembert da kofi

A Faransa, Camembert galibi ana tare da ƙoƙon kofi mai ƙarfi, kuma ba ya da kyau sosai. Cokalin ruwan cuku ana kwashe shi da cokali a saka a kofi, yana motsawa har sai ya narke gaba ɗaya. Daga sauran ɓawon ɓawon burodi da ƙwanƙwasa, yi sandwich, wanda aka wanke shi da cappuccino. Wannan yana samar da kyakkyawan karin kumallo, cikewa da kuma dadi a lokaci guda.

Gasa Camembert

Dadi mai daɗi da ƙamshin Camembert suna da kyau sosai har sun sa ya zama abin so a cikin jita -jita da yawa. An ƙara shi zuwa pies da pizzas azaman cikawa, ga miya - a matsayin sutura; ana shirya salati na asali da kayan ciye -ciye bisa tushen sa. Amma galibi galibi ana yin burodin Camembert a cikin tanda, wanda aka yi da tafarnuwa da ganye.

Don shirya wannan abincin za ku buƙaci:

• shugaban kan cuku;
• daya matsakaici albasa da tafarnuwa;
• 'yan sprigs na sabo ne Rosemary da thyme;
• karamin cokali na man zaitun;
• kasa barkono barkono.

Cooking

1. Kunna tanda a gaba, saita zafin jiki zuwa 180 ° C. A halin yanzu, cire cuku daga marufin, a hankali yanke saman ɓawon daga kan kuma ajiye gefe.
2. Lubricing the bangarorin da kasan wani madaidaicin zagayen tukunyar mai da mai, sanya da'irar takardar mai mai mai a ƙasan kuma ka saukar da buɗe buhun can.
3. Yanke albasa tafarnuwa a cikin kananan yanka sai a caka su a cikin cuku ta amfani da ƙarshen wuƙa. Sannan yi haka tare da ganye mai yaji, a baya ya assanƙasu zuwa ƙananan rassa.
4. Pepper da cuku ɗin da aka shirya don ƙaunarku, yayyafa da man zaitun kuma sanya shi a cikin tanda mai zafi. Gasa kimanin minti ashirin, har sai ɓawon zinariya ya bayyana a farfajiyar.
5. Cire cuku daga tanda, jira mintuna 5-10 kuma kuyi hidima har sai tasa ta yi sanyi. Top tare da yankakken kwayoyi, dabino, candied cranberries, ko wasu berries.

Salatin cuku na Camembert

Salatin abinci ne mai sauƙi kuma mai lafiya wanda koyaushe zai dace akan teburin (yana da kyau ga teburin). Salatin sabo, haske da daɗi zai dace da kowane hutu ko abincin dare na iyali. Baya ga babban kayan abinci a cikin girke -girke, zaku iya amfani da ganye (arugula, kankara, frieze ko masara), avocado da pear. Daidaitaccen sutura yana daidaita dandano ganye da cuku.

Sinadaran da ake Bukata:

• Cuku na Camembert - 125 g;
• sabo ne pear mai dadi - 1 pc;
• avocado - 1 pc .;
• salatin kore - 1 bunch;
• lemun tsami - ½;
• man zaitun - cokali 3;
• Salt gishiri karamin cokali.
• Shiri:

Kwasfa da kuma yanke da avocado. Bi da ruwan 'ya'yan lemun tsami. Shirya pear - cire fata da cibiya, yanke ɓangaren litattafan almara a cikin bakin ciki kuma yayyafa ruwan 'ya'yan lemun tsami. Yanke cuku a cikin cubes kimanin 1 × 1 cm. Haɗa dukkan abubuwan haɗin cikin kwano mai zurfi. Gara ganye a cikin salatin da aka shirya, bayan yayyage shi da hannuwanku.

An shirya salatin mai daɗi, mai kyau da lafiya!