naman alade

description

Dangane da hanyar shirye-shiryen, ana iya dafa naman alade, dafa-kyafaffen, kyafaffen-gasa, ba a dafa shi ba kuma a bushe, kuma an ƙayyade bambanci tsakanin duk nau'ikansa lokaci guda ta hanyar sarrafa naman alade, da nau'insa, da yanki. ra'ayoyi game da ingantaccen inganci da dandano, kamar yadda yake tare da Parma, alal misali.

Babban abu ya bambanta: naman alade shine samfurin da ba za a iya maye gurbinsa ba a cikin ɗakin dafa abinci wanda zai iya maye gurbin ko ƙara nama, solo a cikin zafi da sanyi, ko ma yin aikin ado kawai.

Nau'in naman alade

Boiled naman alade

naman alade

Boiled naman alade galibi ana shirya shi daga naman alade tare da ƙari na albasa, karas, tushen da kayan yaji, kuma kafin wannan ya tsufa a cikin brine, wanda ke ba da nama mai laushi da daidaituwa.

Naman alade da aka tafasa da kuma kyafaffen

naman alade
Hakkin mallaka ZakazUA www.zakaz.ua

Fasahar samar da kayan aikin shine kamar haka: an jiƙa ƙafar naman alade a cikin marinade ko brine na tsawon sa'o'i da yawa, sa'an nan kuma ana shayar da shi na dogon lokaci, sa'an nan kuma dafa shi da kayan yaji. Naman alade da aka dafa shi yawanci yana da koɗaɗɗen ruwan hoda da zinariya, ɓawon burodi.

Ham "Black Forest"

naman alade

Black Forest naman alade shi ne Black Forest danyen naman alade mai kyafaffen naman alade tare da kamshi mai kamshi da ɓawon ɓawon launin ruwan kasa, wanda aka samo shi ta hanyar shan taba akan sawdust da cones da kuma aiki na dogon lokaci a yanayin zafi.

Bresaola naman alade

naman alade

Bresaola naman alade ne na Italiyanci wanda aka yi da naman sa da aka yanka wanda ke girma a cikin iska mai daɗi har tsawon makonni takwas kuma yana ɗaukar ɗanɗano mai daɗi. A gida a Lombardy, ana amfani da bresaola sosai don yin carpaccio.

Turkiyya ham

naman alade

Fillet na Turkiyya, kamar ƙafar naman alade, an jika shi a cikin marinade ko brine na tsawon sa'o'i da yawa, bayan haka an dafa shi tare da ƙari na ganye da kayan yaji. Naman naman turkey ba shi da mai, kusan abinci.

Ranan ham

naman alade

Serrano naman alade shine naman alade iri ɗaya, ya bambanta da Iberian a cikin nau'in aladu da abincin su. Serrano jamon yana da farar kofato, ba baƙar fata ba.

York naman alade

naman alade

Ƙafafun naman alade a cikin samar da naman alade na ainihi na York an fara gishiri a bushe, ba tare da jiƙa a cikin brine ba, sannan kuma an shayar da shi kuma ya bushe, wanda ya sa naman ya yi yawa kuma yana dawwama har ma za a iya dafa shi.

Kyafaffen naman alade

naman alade

Kusan duk nau'ikan hamma suna kyafaffen zafi da sanyi, kuma, a cikin mafi arha, tare da hayaƙin ruwa. Karamin yanki na naman alade, gasasshen albasa, zai ƙara ɗanɗanon ɗanɗano a cikin miya ko soya.

Naman alade da aka sha a kashi

naman alade

Ham a kan kashi yana da ɗanɗano mai ƙoshin gaske kuma mafi rikitarwa, tunda ƙasusuwan lokacin sarrafa bugu da ƙari kuma suna tace nama. Wajibi ne a yanke irin wannan naman alade a hankali: kashi sau da yawa yana yin laushi sosai har ya rushe kuma zai iya shiga cikin abinci.

Parma ham

naman alade

Parma naman alade shine naman alade mai bushewa daga Parma, don samar da nau'ikan aladu guda uku kawai ake amfani da su, wanda aka girma sosai a cikin yankuna na Tsakiya ko Arewacin Italiya, gawarwakin wanda nauyinsa ya kai kilogiram 150. Ana ajiye naman a cikin brine na musamman na tsawon makonni uku, sannan a bushe a cikin iska mai tsayi don watanni 10-12. A sakamakon wannan magani, ƙafar naman alade mai nauyin kilo 10-11 ya ragu a nauyi zuwa bakwai.

Sanarwar

naman alade

Prosciutto a cikin Italiyanci yana nufin "naman alade" - kuma ban da naman alade da kanta da gishiri (da iska mai tsabta) ba a amfani da wani abu don samar da prosciutto.

Ham

naman alade

Jamon, ko naman Iberian, shine babban abincin naman Sipaniya, kuma babban mai samar da shi shine Jamón de Trevélez. A cikin 1862, Sarauniya Isabella II ta Spain ta ɗanɗana Treveles jamon kuma ta ba da izinin hatimi da kambi. Birnin Treveles yana da tsayin mita 1200, kuma, ban da gishiri, iska da naman alade, ba a yi amfani da wasu abubuwan da ake amfani da su wajen samar da irin wannan naman alade mai bushewa.

Siffofin mai amfani

Ham ba abinci mai lafiya bane. Yana motsa sha'awa, abinci ne mai gina jiki da abinci mai gina jiki sau da yawa ana samun shi akan teburin biki. Ko da masu ƙiyayya masu cin abinci lafiya ba za su iya tsayayya da kyakkyawan ɗanɗanon naman alade ba.

Cutar da contraindications

Kayan naman da aka warke da kuma kyafaffen, idan aka zalunce su, suna ba da gudummawa ga kamuwa da cututtukan cututtukan huhu. Masana kimiyya na Amurka sun gano cewa mutanen da suka fi son naman alade, daɗaɗɗen tsiran alade da tsiran alade, naman alade suna da wuyar kamuwa da emphysema da kumburi na bronchi.

A Jami'ar Columbia, masu bincike sun bincika mahalarta 7,352. Shekarun mahalarta binciken sun kai shekaru 64.5. Tambayoyin sun hada da tambayoyin da suka shafi abincin mutane.

A cewar manajan gudanar da ayyukan Rui Jiang, ya bayyana cewa mutanen da suke cin nama fiye da sau 14 a wata sun fi kashi 78% na kamuwa da cutar ta huhu. Kuma idan an rage yawan amfani da nama zuwa sau 5-13 a wata, yiwuwar cututtuka yana ƙaruwa kawai zuwa 50% idan aka kwatanta da mutanen da ba su cinye waɗannan samfurori.

An bayyana wannan tasirin ta hanyar gaskiyar cewa an ƙara nitrites zuwa irin waɗannan kayan nama kamar masu kiyayewa, magungunan antimicrobial da kuma gyara launi. Kuma yawan adadin waɗannan abubuwa na iya lalata huhu.

Abun hamma

naman alade
  • Sunadaran 53.23%
  • Kitse 33.23%
  • Carbohydrates 13.55%
  • Ƙimar makamashi: 180 kcal

A sinadaran abun da ke ciki na naman alade ne halin da wani babban abun ciki na sunadarai, fats, ash, bitamin (A, B1, B3, B5, B9, B12, C), macro- (potassium, calcium, magnesium, sodium, phosphorus) da microelements. (manganese, jan karfe, zinc, selenium).

Yadda za a zabi

Lokacin zabar naman alade, akwai abubuwa da yawa don la'akari. Da farko, shi ne bayyanar da wannan nama delicacy. Dole ne murfinsa ya zama mara lahani, bushe, santsi da tsabta, daidai da abin da ke ciki. Bugu da kari, kuna buƙatar kula da nau'in sa. Masu sana'a a halin yanzu suna amfani da casing na halitta ko na wucin gadi.

Na farko shine abin ci kuma yana da ƙimar abinci mai gina jiki, kuma ƙari yana ba da damar abun ciki don "numfashi". A lokaci guda, naman alade na halitta yana da ɗan gajeren rai. Babban hasara na casing na wucin gadi shine taurinsa, saboda abin da danshi ke samuwa a ƙarƙashinsa, wanda zai iya haifar da mummunar tasiri ga kaddarorin organoleptic na naman alade.

Wani abu na zabar naman alade shine launi da daidaituwa na yanke. Mafi kyawun samfuran ana bambanta su ta inuwa mai haske na ja mai haske, ba tare da tabo mai launin toka ba. Bugu da ƙari, ya kamata ku kula da ƙanshi. Naman alade yana da kamshin siffa, ba tare da wani datti ba.

Storage

Rayuwar shelf na naman alade ya bambanta sosai dangane da fasahar samarwa, kayan aikin da ake amfani da su, nau'in casing da ingancin marufi. Mafi kyawun zafin jiki don adana wannan abincin naman shine 0-6 digiri Celsius.

naman alade

A karkashin irin wannan yanayin kuma idan babu lalacewa ga casing, zai iya riƙe duk ainihin halayen organoleptic na kwanaki 15. Za a iya tsawaita rayuwar shiryayye zuwa kwanaki 30 idan naman alade ya daskare. A lokaci guda, yana da mahimmanci a kiyaye wani tsarin zafin jiki - bai fi ƙasa da digiri 18 ba.

Abin da ake hada naman alade da

Naman naman yana da kyau da yawancin abinci, musamman kayan lambu (dankali, kabeji, karas, legumes), namomin kaza, kayan madara da aka haɗe, kayan gasa da taliya, ganyayen ganye, da abubuwan sha waɗanda ba su da barasa da barasa.

Italiyanci naman alade a gida

30 HIDIMAR INGIRGIJI

  • Kafar alade 2
  • Karfin 15
  • NA BRINE:
  • Water 1
  • Rosemary bushe 5
  • Basil 5
  • Tafarnuwa 15
  • Peppercorns 5
  • Anisa 2
  • Gishirin teku 100
  • Gishiri 5

Hanyar dafa abinci

naman alade

Ham shine abincin naman da kowa ya fi so. Ana iya ba da naman alade a kan teburin biki, da kuma ƙara menu na iyali tare da shi a ranakun mako. Kodayake zaka iya siyan naman alade a kowane kantin sayar da, ba za a iya kwatanta dandano na naman gida da shi ba. Bayan dafa naman alade a gida, za ku iya zama 100% amincewa da ingancin nama da kayan yaji, saboda abun da ke ciki ba zai ƙunshi abubuwan kiyayewa da sauran abubuwa masu cutarwa ba. Naman alade na Italiyanci ya cancanci kulawa ta musamman, ya juya ya zama musamman ƙanshi da m.

  1. Shirya brine. Zuba adadin ruwan da ake buƙata a cikin wani kwanon rufi, aika shi zuwa wuta. Idan ruwan ya dahu sai a zuba busasshen Basil da Rosemary, rabin tauraro anise, barkonon baƙar fata. Kwasfa tafarnuwa, yanke kowace albasa zuwa sassa da yawa, aika ta bayan kayan yaji. Tafasa brine na tsawon mintuna 2-3, sannan a kwantar da shi gaba daya. Tace brine da aka sanyaya ta cikin sieve. Zuba teku da gishiri nitrite a cikin brine mai sanyi.
  2. A wanke naman alade a ƙarƙashin ruwa mai gudu, aika shi zuwa firiji yayin da brine ke sanyaya. Bayan sa'o'i 3-4, brine ya kamata yayi sanyi gaba daya. Yanzu muna manne da albasa a kan dukkan farfajiyar naman. Mun sanya brine a cikin sirinji na dafuwa da kuma cusa naman alade tare da shi a bangarorin biyu. Muna sanya naman a cikin wani saucepan, cika shi da sauran brine.
  3. Rufe da farantin karfe ko murfi na ƙaramin diamita don naman ya nutsar da shi gaba ɗaya a cikin brine. Muna barin sa'o'i 20-24 a cikin firiji. A cikin wannan lokacin, muna fitar da naman lokaci-lokaci mu shafa shi da hannayenmu don brine ya yadu sosai ta hanyar zaruruwa.
  4. Yanzu naman yana buƙatar matsi da kyau. Don wannan muna amfani da bandeji na tubular. Mun sanya wani naman alade a ciki, ƙulla iyakar a bangarorin biyu. Muna rataye a cikin daki mai isasshen iska. Yanayin zafin jiki ya kamata ya kasance kusan digiri 15-17. Idan lokacin rani ne a waje, zaku iya rataye shi, misali, a cikin bene. Mun bar a cikin wannan matsayi na 8 hours.
  5. Bayan lokacin da ake buƙata ya wuce, sanya naman a cikin tanda a kan tarkon waya, saita akwati don tattara ruwan 'ya'yan itace a ƙarƙashin kasa. Mun saita zafin jiki zuwa digiri 50. A hankali muna ƙara yawan zafin jiki zuwa digiri 80. Zazzabi a cikin naman da aka gama bai kamata ya wuce digiri 75 ba. Saboda haka, muna amfani da ma'aunin zafi da sanyio. Dafa abinci yana da tsayi sosai, naman yana ciyarwa kusan awanni 8 a cikin tanda, aƙalla. Sa'an nan kuma bari naman alade yayi sanyi, bar shi a cikin firiji don 8-10 hours.

Gwada shi! Wannan abin mamaki ne!

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