Hakuri

Hake bayanin

Hake kifi (Merluccius) na dangin suna ɗaya, ya haɗa da nau'ikan kifaye 11. Hake yana zaune a Tekun Atlantika da Pacific a zurfin mita 100 zuwa 1000. Girman kifin hake ya dogara da nau'in, mazauninsu. Matsakaicin tsayi na iya kaiwa daga santimita 30 zuwa mita ɗaya da rabi; nauyi kusan 3 kg. Hake kifi ne mai farauta; abincinsa ya kasance daga ƙananan kifi.

Mafi mahimmancin nau'in hake na kasuwanci shine:

• Hake na Turai, wanda aka samo a gabashin Tekun Atlantika, a cikin Baƙin Baƙi da Bahar Rum;
• Azurfa tana zaune a gefen tekun Arewacin Amurka;
• Hake na Pacific, wanda aka rarraba a cikin Tekun Pacific da Tekun Borengue;
• Argentine, mazaunin shi shine bakin tekun Kudancin Amurka;
• Cape na zaune ne a gefen tekun Afirka ta Kudu, Angola.

Hake shine mafi amfani, mai daɗi kuma wakili mai dacewa na nau'in kodan. Naman sa ya ƙunshi tan na mahimman bitamin, ma'adanai, sunadarai da fats.

Yaya hake ke kama kuma a ina yake zama?

Kifin hake shine mai farautar jirgin ruwa na dangin Salmonidae. Yana zaune a cikin ruwan tekun Pacific da Tekun Atlantika a zurfin 20 zuwa 300 m kuma ya zaɓi zirin nahiya don rayuwa mai kyau.

Launin jiki yana da launin azurfa. Gefen da ciki sun fi haske baya. Samfurin yawanci yana da tsawon 30 zuwa 70 cm. Jiki mai tsayi tare da dogayen dogayen dogo da gajere. Babban fasalin babban baki ne tare da gajere na sama.

Hake abun da ke ciki

Naman mara kyau na kifin ruwan teku mai laushi ne mai haske, kuma ƙananan kasusuwa bayan maganin zafin za ku iya raba ba tare da ƙoƙari ba. Samfurin shine kyakkyawan tushen sunadaran lafiya da nau'ikan bitamin da kuma ma'adanai.

Imar makamashi da haɗin hake:

Sanin abubuwan da ke cikin sunadarai, mutum na iya yin la'akari da ƙa'idodinsa na cin lafiyayyen abinci da kyakkyawan sakamako ga walwala. Lafiyayyen kifi ya kunshi adadi mai yawa na bitamin, micro-da macroelements, acid.

• Kalori abun ciki 86 kcal
• Sunadaran 16.6 g
• Kitsen 2.2 g
• Carbohydrates - 0 g
• Fiber mai cin abinci 0 g
• Ruwa 80 g.

Hake amfanin

Idan ka kula da abubuwan da suka hada da bitamin masu amfani, ma'adanai, da mahaukatan halitta wadanda suke cikin hake, to nan da nan zaka zama sananne game da kebanta da fa'idodin kifin hake ga jikin mutum.

Haɗin kifin hake yana da wadataccen bitamin PP, B, A, da E. Masu amfani da ma'adanai masu amfani a cikin abubuwa kamar su phosphorus, baƙin ƙarfe, iodine, da alli, da kuma sunadarai na halitta da na narkewa mai narkewa wanda yake shayar da jikinku. Duk waɗannan fa'idodin daga kifin hake suna haɓaka da mahimmin acid mai Omega-3 wanda aka samu a yalwace cikin naman kifi.

Don haka, zaku iya samun fa'ida biyu daga kifin hake da caviar sa. Kwararrun masanan kifaye za su gaya muku cewa mafi kyawun jita -jita sun fito ne daga soyayyen kifin hake. Sai su yanka, su yanyanka, su zuba gishiri, su yayyafa da ruwan lemun tsami. Suna soya kifin a cikin mai (zai fi dacewa a man zaitun), da kuma cikin batter. Don kwanon gefe tare da soyayyen hake, dafaffen dankali yana da kyau. Hake kifi yana da kyau tare da kirim mai tsami ko miya mai tsami tare da ganye.

Hake kyakkyawan tushe ne na furotin; yana dauke da mahimmancin macro da microelements: calcium, fluorine, potassium, sodium, phosphorus, magnesium, sulfur, iron, iodine, zinc, chlorine, copper, chromium, cobalt, molybdenum, manganese, da nickel. Wannan kifin yana dauke da bitamin da yawa, misali, E, C, PP, A, B1, B2, B6, B9. Hake ya ƙunshi lafiyayyen ƙwayoyin mai, waɗanda ke da fa'ida ga jiki duka.

Sinadaran bitamin da ke cikin kifi suna taimakawa wajen daidaita tsarin rayuwa, inganta fitowar abubuwa masu guba daga jiki, da hana ci gaban cutar kansa.
Yawancin abinci mai daɗi da lafiya kuna iya dafa daga wannan kifin. Hake yana dauke da mai kadan, amma duk da haka, yana da dan kiba kuma ya fi laushi dadi, sabili da haka kwararrun masu dahuwa sun fi yaba shi.
Don cututtukan glandar thyroid, membobin mucous, da fata, hake shine babban mataimaki. Hakanan yana iya daidaita matakan sukarin jini kuma yana da kyakkyawan antioxidant.

Bin shawarar masana kimiyya, tabbatar da ƙara aƙalla ƙaramin adadin hake, salmon, ko abarba a teburin ku. Bayan haka, har ma da ƙananan ƙananan kifaye, tare da amfani na yau da kullun, za su gamsar da jikin ku gaba ɗaya da lafiyayyen mai mai omega-3. Ka tuna cewa rashin waɗannan acid na iya haifar da rushewar tsarin jijiyoyin jini, ciwon sukari, hauhawar jini, ɓacin rai, kuma a sakamakon haka, aikin haihuwa kuma zai ragu, kuma tsarin jijiyoyin jiki zai lalace.

Yadda za a zaɓi ƙwangaren ƙwanƙwasa hake?

1. Tsawon gawar hake na iya kaiwa m 1.5, amma galibi yana da 30-40 cm.
2. Fresh hake yana riƙe da ɗanɗano da ƙamshi mara kyau; sabili da haka, a cikin masana'antu, ana fuskantar daskarewa cikin sauri (gawa ko fillet gabaɗaya). Kyakkyawan kyawawan daskararren hake ya zama yana da nauyi matsakaici. Idan sikelin ya nuna adadin da yafi girma fiye da girman kifin yana nuna, yana nufin cewa akwai kankara da yawa a cikin ɓangaren litattafan almara.

Haɗari masu haɗari na hake

Hake yana da kyau ga kowa, har da yara. Amma har yanzu akwai takaddama guda ɗaya - rashin lafiyan jiki, da kuma rashin haƙƙin mutum game da abincin teku. A lokaci guda, yana da matukar mahimmanci cewa kifin ya daskarewa sau ɗaya kawai kuma ya dace yadda ya dace da fasaha. In ba haka ba, hake daga dusar kankara bayan narkewa zai rikide ya zama mara tsari, mara dadi. Don haka, kuna buƙatar koyon rarrabe tsakanin hake mai daskararre da ƙarancin ɗanɗano.

Tunda sau da yawa kifin daskararre yakan rasa dandano da kayan amfani, sannan lokacin siyan shi, kuna buƙatar tabbatar da cewa bai sake sanyaya shi ba. Don yin wannan, kula da nauyin kifin. A ƙa'ida, bayan daskarewa, an rufe hake da ƙanƙanin kankara mai kauri, wanda ke kare shi daga bushewa. Nauyin kifin dole ne ya dace da girmansa.

Idan yayi nauyi sosai don girmansa, yana nufin cewa masana'antun sun yi amfani da kankara da yawa don haskaka shi, wannan zai sanya shi ɗanɗano. Kuma idan hake ya zama haske, sabili da haka, an daskarar da shi lokaci mai tsawo, kuma mai yiwuwa, a wannan lokacin ya bushe.

Tarihin kifi da labarin kasa

A cikin masana'antar kamun kifi, hake ya zama sananne sosai a tsakiyar karni na 20. Tabbas, wannan kifin ya san mutane da yawa a baya, amma ba a kan wannan sikelin ba. Hake da sauri ya mamaye soyayyar masu amfani wanda a cikin shekaru 80 na karni na XX hannun jari ya ragu sosai. Saboda wannan, kamun kifi ya ragu na wani lokaci, kuma kifin da aka kama ba shi da yawa fiye da da.

A cikin kamun kasuwanci, hake shine a farkon wuri a yau, kuma Turawa suna ɗaukar shi a matsayin mafi kyawun wakilin ƙirar ƙirar.

Hake ya fi yawa a cikin tekun Pacific da Atlantic. Waɗannan su ne gabashin Atlantika, yankunan Arewacin Amurka, New Zealand da Patagonia, Afirka daga Afirka ta Kudu zuwa Angola, Tekun Atlantika na Kudancin Amurka, Tekun Pacific na Chile da Peru.

Ku ɗanɗani halaye

Hake yana da ɗanɗano mai ɗanɗano mai ɗanɗano - ta wannan fuskar, yana kama da kodin, amma ya fi mai mai. Ana jin ƙanshin sabo hake, amma baya ɗaukar dogon lokaci, saboda haka yana da sanyi da sauri. Naman wannan kifin yana da ƙashi-ƙashi kuma mai taushi, yana da fari ko kuma launi mai tsami.

Aikace-aikacen girki

Hake ya shahara sosai a girki. Akwai zaɓuɓɓuka da yawa don shirya shi da haɗa shi da sauran abinci.

Saboda tsananin daidaituwa na filin hake, ƙila ku sami ingantaccen naman da aka nika. Ya dace da dafa yankakken, zraz, kowane irin nau'ikan casseroles, soufflés, puddings, pates, tsiran alade.

Don adana ɗanɗano da ƙamshi gwargwadon iko, hanya ce sananniya don soya hake a cikin ruwan kwai. Wata sananniyar hanyar yin hake ita ce a soya a cikin burodin burodi. Don wannan, ba kawai gurasar burodi na yau da kullun suna da kyau ba, amma har da cuku. Gurasar da aka yi da burodi da za ku iya yi daga fillet ɗin kifi - madaidaicin madadin cutlets.

Kila ba kawai za ku soya hake ba, amma har ku gasa. Don kifin bai bushe ba, yana da kyau a gasa shi a cikin tsare ko a kara romon. Albasa, zaitun, ganye, kayan lambu daban-daban, kayan yaji, cuku na iya yin aiki azaman ƙarin kayan haɗi.
Hake na iya zama madaidaicin tushe don abubuwan ciye -ciye da salati iri -iri. Kifi don irin waɗannan jita -jita ya fi kyau a tafasa, ƙasa da sau da yawa don gasa ko soya. Wannan kifin yana da kyau tare da cuku, dankali ko shinkafa, sabo ko cucumbers, ƙwai, namomin kaza, da ganye iri -iri. Don miya, yi amfani da ruwan 'ya'yan lemun tsami, miya daban -daban, mayonnaise, kirim mai tsami.

Mabiya lafiyayyen abinci sun fi son tafasa ko tururi.
Kamar sauran nau'ikan kifi iri daban-daban, hake ya dace da yin miya - miyar kifi, irin abincin da ake ci, miyan kirim.

Hake da aka dafa ta kowace hanya yana da kyau tare da jita -jita da yawa. Zai iya zama dankali ko wasu kayan lambu da aka dafa, soyayyen, stewed ko gasa, shinkafa, buckwheat, ganye. Daga cikin nau'ikan kayan yaji, barkono baƙi, ganyen bay, cloves, tafarnuwa, Basil, Rosemary, thyme, caraway tsaba, lemon balm mafi kyawun suites hake. Farsley, shallots, dill, seleri, sabo basil, arugula galibi ana zaɓar daga ganye don wannan kifin.

Hake yana da mashahuri a cikin ƙasashe da yawa, don haka nau'ikan abinci daban -daban na duniya suna da abubuwan da suka bambanta na shirye -shiryen sa. A Spain, ana haɗa hake da soyayyen jatan lande, barkono, da zaitun. Da yake magana game da abincin Jamusanci, sun fi son dafa hake tare da dankali da albasa. A Bulgaria, ana yin miyan miya daga hake, tumatir, ganye, da kayan ƙanshi. Mutanen Chile sun fi son yin kebab daga hake, yayin da Faransanci ke son dafa shi da farin giya da kayan yaji ko gasa shi a ƙarƙashin omelet.

Lokacin dafa abinci, romo, marinade ko miya - waken soya, tumatir, kirim mai tsami ko mustard sauce galibi ana sanya su cikin hake. Farin giya ko giya suma zasuyi maimakon miya.

Mutane da yawa suna son hake don ƙananan ƙasusuwa waɗanda ke da sauƙin rabuwa da dafa kifi.

Zai iya maye gurbin wasu nau'ikan farin kifaye, misali, cod, haddock, pollock, navaga. Hake yana da mahimmanci ba kawai a cikin dafa abinci na yau da kullun ba, har ma a cikin abinci mai gina jiki.

Hake girke-girke a cikin tumatir miya

Sinadaran

• Don dafa hake a cikin tumatir miya a cikin tanda za ku buƙaci:
• hake - 700 g (3 inji mai kwakwalwa.);
• karas-2-3 inji mai kwakwalwa .;
• albasa - 2 inji mai kwakwalwa ;;
• ruwan tumatir (na gida) - 600 ml ko 4-5 tbsp. l. tumatir miya, diluted a 500 ml na ruwa;
• manna tumatir - 1 tbsp l.;
• sukari - 1-2 tbsp. l.;
• kirim mai tsami - 2 tbsp. l. (na zabi);
• gishiri, barkono baƙi - dandana;
• lemun tsami ruwan 'ya'yan itace dandana;
• man kayan lambu don soyawa;
• gari don cin kifi.

Matakan dafa abinci

1. Narkar da kifin, cire sikeli (idan akwai), yanke fincin. Narkar da kifin, cire sikeli (idan akwai), yanke fincin.
   Yanke hake din din daidai.
2. Saltara gishiri, barkono baƙi, da ruwan lemon tsami a cikin kifin don dandano. Bar shi a kan minti 15-20.
3. Saltara gishiri, barkono baƙi, da ruwan lemon tsami a cikin kifin don dandano. Bar shi a kan minti 15-20.
   Ki markada bawon karas.
4. Finely sara peeled albasa.
5. Finely sara peeled albasa.
   Zaa dafa cokali biyu na man kayan lambu a cikin kwanon soya sai a kara karas da albasa.
6. Soya kayan lambu a cikin kayan lambu mai, lokaci-lokaci yana motsawa, har sai launin ruwan kasa na zinariya.
7. Juiceara ruwan tumatir (ko ruwan tumatir da aka gauraye da ruwa), manna tumatir, gishiri, da sukari don ɗanɗana soyayyen kayan lambun, motsa su kuyi zafi da tumatir ɗin da aka samu na foran mintoci akan wuta mara ƙamshi.
8. Idan kuna son miyar tumatir mai laushi, zaku iya naushi shi da abin haɗawa.
9. Mirgine rabe -raben hake a cikin gari, kaji kashe ƙimar gari.
10. Soya kifin a cikin man kayan lambu a cikin kwanon rufi mai zafi a garesu har sai launin ruwan kasa.
11. A cikin tukunyar baƙin ƙarfe, ko abin ƙyama (kamar nawa), shimfidawa, sauya launuka: roman tumatir, sai gutsun tsuntsu, da sauransu zuwa sama, saman Layer ya kamata ya ƙunshi kayan miya na tumatir.
12. Top tare da kirim mai tsami kuma yada kan saman tumatir miya.
13. Rufe shi da murfi kuma sanya shi a cikin tanda da aka dahu zuwa digiri 180 na mintina 25-30. Hake mai daɗi a cikin miya tumatir ya shirya.
14. Abincin yana da kyau tare da shinkafa, dankalin turawa da, ba shakka, sabo da kayan lambu da ganye.
15. Hake, dafa shi a cikin tumatir a cikin murhu, yana da kyau tare da shinkafa, dankakken dankali, kuma, ba shakka, tare da sabbin kayan lambu da ganye.

A ci abinci lafiya!