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Wani bincike da wani babban kamfanin kiyaye ruwa na Biritaniya ya yi ya nuna cewa sandunan kifi na daya daga cikin mafi arha kuma mafi dorewa hanyoyin cin kifin teku. Kuma wannan na Burtaniya ne yana da kyau sosai, saboda wannan samfurin da aka kammala shi ne mazauna Burtaniya ke amfani da shi mafi mashahuri tasa na Birtaniya.
Raw kayan don sandunan kifi galibi ana daskarewa kai tsaye a kan jirgin, sabili da haka, abubuwa masu amfani a cikin samfurin ana adana su cikin isasshen girma. Abubuwan da suka dace, waɗanda ba su da ƙari, suna da wadata a cikin omega-3s. Bugu da ƙari, an yi samfuran da aka gama da su daga nau'in kifin da ba su da tsada waɗanda ba a yi barazanar bacewa ba kuma adadin da aka ba su yana da yawa. Duk a Burtaniya ne. Kuma muna da?
Yadda ake zabar sandunan kifi masu inganci
Karatun lakabin
Ana shirya sandunan kifin da aka yi daskararre da sauri daga cod fillet, bass na teku, hake, pollock, pollock, pike perch, flounder ko haddock da aka matse cikin tubalan. Dole ne a nuna sunan albarkatun kasa (kifi) akan lakabin.
Don soya, ana amfani da masara, gyada, sunflower da man auduga ko kitsen hydrogenated, waɗanda aka riga aka yi amfani da su kafin amfani. Hakanan ya kamata a sami bayani game da wannan akan kunshin.
Abun da ke ciki bai kamata ya ƙunshi dyes, preservatives, masu daidaita launi ba. Ya kamata sitaci ya zama ba fiye da 5% da 1,5-2,5% gishiri tebur ba.
Duba marufi
A cikin kunshin, sanduna ba za a daskare su da juna ba. Idan sandunan sun kasance daskararre, da alama sun kasance masu saukin kamuwa da defrosting, wanda ke nufin an keta yanayin ajiyar su. Kada a sami smudges a kan marufi - wannan kuma tabbataccen alamar defrosting ne.
Nazarin gurasa
Idan ka sayi sanduna da nauyi, ana iya ƙayyade ingancin su a aikace kawai ta hanyar burodi. Bai kamata ya zama orange mai haske ba, yana da kyau idan yana da tint mai haske. Wannan garanti ne cewa yayyafawa an yi shi ne daga ratsan alkama, ba tare da amfani da dyes ba.
Dafa abinci sandunansu
Ana soya samfuran da aka gama da su don 2,5 - 3 mintuna a kowane gefe akan matsakaicin zafi, ba tare da defrosting ba. Zai ɗauki kimanin mintuna 3 a cikin soya mai zurfi don soya sandunan kifi. Ana iya gasa su a cikin tanda a 200 ° C na minti 15-20.
Ciyar da sandunan kifi
Zai fi kyau a yi hidimar sandunan kifi kamar yadda Burtaniya ke yi: tare da soyayyen dankali da miyaAna iya ba da ganyen latas ko kuma a yi amfani da su don yin sandwiches da kifi burgers.
Idan ba za ku iya siyan sandunan kifi masu inganci ba, amma da gaske kuna son cin su, ku dafa bisa ga girke-girkenmu: sandunan kifi tare da miya mai zafi or sandunan soyayyen kwad ɗin gargajiya.
Wani attajirin nan dan kasar Amurka Clarence Birdseye ya kirkiro sandunan kifi a shekarar 1956. Ya kammala tsarin daskarewa don sabbin abinci, wanda ya haifar da juyin juya hali a masana'antar abinci. Da yake la'akari da al'adar Eskimos, wanda nan take ya daskare kifin da aka kama a kan kankara, ya kafa nasa kamfani don kera kayayyaki iri ɗaya har ma ya ba da izinin sabuwar injin daskarewa.
From the very beginning, fish sticks were deep-frozen semi-finished products, namely slices of fish fillets or minced fish in breadcrumbs. They resembled fingers in shape, for which they received the name fingers. So that the minced meat does not fall apart when frying, starch is added to it, and various additives are added for taste.