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Ba da daɗewa ba, yawancin 'yan ƙasar ba su da masaniyar leɓo, amma yanzu waɗannan kayan marmarin suna daɗa samun amincewa a kasuwa.
An rarrabe su da nama mai laushi, dandano mai ban sha'awa da girma mai ban sha'awa, yana sanya su dacewa da girki kuma suna da kyau koda akan teburin biki. Bayan haka, langoustines suna da amfani ƙwarai. A takaice dai, waɗannan abincin teku tabbas sun cancanci sanin mafi kyau.
Masana kimiyya sun danganta wadannan crustaceans din ga jinsunan Nephrops norvegicus da Pleoticus (Hymenopenaeus) muelleri. Na karshen sun dan fi haske da haske, fiye da yadda ake fahimtar su da “yaren mutanen Norway”, amma ta fuskar gastronomic jinsin iri daya ne.
Kamar sauran manyan kifi, langoustines sun fi son tsabta, wadataccen iskar oxygen da ruwa kyauta. Suna son ƙasa mai duwatsu tare da ramuka da yawa, ramuka da sauran mafaka. Suna gudanar da salon sirri, suna guje wa kusanci da sauran langoustines da sauran mazaunan tekuna. A matsayin abinci sun fi son ƙaramin ɓawon burodi, tsutsotsi, molluscs, ƙwai kifaye da naman su (galibi gawa).
Kalmar “Argentinian” a cikin sunan tana nuna inda aka samo waɗannan kyawawan jatan landan. Tabbas, ruwan bakin teku na Patagonia (yanki wanda ya hada da kudancin Ajantina da Chile) sune cibiyar kamun kifin masana'antu na langoustines. Amma hakikanin yankin da ake rarraba langoustines ya fi fadi, ciki har da ruwan Bahar Rum da Tekun Arewacin.
Siffofin suna
Langoustines sun sami sunan su don kamannin su da lobster na canonical. A lokaci guda, saboda sabon labari, wani lokacin ana samun su da sunaye daban -daban - kamar waɗanda ake kira su a wasu ƙasashe. Misali, ga Amurkawa, waɗannan shrimps na Argentina ne, ga mazaunan Tsakiyar Turai, lobsters na Norway (lobsters).
Mutanen Italiya da maƙwabtansu sun fi sanin su da zamba, kuma mazaunan Tsibirin Birtaniyya kamar shrimps na Dublin. Don haka, idan kun ga ɗayan waɗannan sunaye a cikin littafin girke-girke, ku sani cewa muna magana ne game da langoustines.
Girman Langoustine
Girman shine ɗayan manyan bambance -bambance tsakanin jatan lande na Argentine da dangi mafi kusa: lobsters da lobsters. Langoustines sun fi ƙanƙanta: matsakaicin tsawon su shine 25-30 cm tare da nauyin kusan 50 g, yayin da lobster (lobster) zai iya girma zuwa 60 cm kuma ƙari, lobster-har zuwa 50 cm.
Girman Langoustine ya sa ya zama mai kyau don gasawa, gwaninta, tanda ko stewpan. Waɗannan abubuwan ciye-ciyen suna riƙe da kyau a kan maƙallan waya da ƙwanƙwasa, sun dace da yankan, kuma suna da kyau a kan teburin bikin.
Langoustines suna da girma daban-daban. Kula da alamun:
- L1 - babba, tare da kai - 10/20 inji mai kwakwalwa / kg;
- L2 - matsakaici, tare da kai - 21/30 inji mai kwakwalwa / kg;
- L3 - karami, tare da kai - 31/40 inji mai kwakwalwa / kg;
- C1 - babba, mara kai - 30/55 inji mai kwakwalwa / kg;
- C2 - matsakaici, mara kai - 56/100 inji mai kwakwalwa / kg;
- LR - ba a daidaita shi a cikin girma ba - tare da kai - 15/70 inji mai kwakwalwa / kg;
- CR - ba a daidaita shi cikin girma ba - ba tare da kai ba - 30/150 inji mai kwakwalwa / kg.
Abun ciki da abun cikin kalori
Naman Langoustine ya ƙunshi abubuwan gina jiki da yawa, gami da phosphorus, zinc, baƙin ƙarfe da selenium. Gram ɗari na samfurin ya ƙunshi kashi 33 na RDA don iodine da jan ƙarfe, kashi 20 don magnesium da kusan kashi 10 na alli.
- Farashin 90
- Kitsen 0.9g
- Carbohydrates 0.5 g
- Sunadaran 18.8g
Amfanin langoustines
Zai zama mai ban sha'awa a san cewa ana ɗaukar langoustine a matsayin samfurin mai ƙananan kalori. Tunda yana ƙunshe da 98 kcal kawai a cikin 100 g na samfurin, ba zai yiwu ba kawai, amma kuma ya zama dole don amfani da langoustine yayin cin abinci.
Abubuwan naman da langoustines ke da shi, tare da yawan amfani da su, yana taimakawa ƙarfafa ƙashi da gashi. Hakanan yana inganta hangen nesa da yanayin fata, yana kara garkuwar jiki, kwakwalwa tana aiki sosai, kuma kumburi na inganta. Masana kimiyya sun nuna cewa langoustines suna maye gurbin magungunan kashe ciki.
Kamar dai gaskiyar cewa idan kuka bar naman dabba gaba daya kuka maye gurbinsa da naman abincin teku, tasirin zai zama mafi girma kuma mafi kyau. Naman Langoustine a cikin kayan sa na iya maye gurbin kowane nama gaba ɗaya. Sauƙin haɗuwa da abincin kifin yana ba da gudummawa ga ƙoshin jiki mai kyau da sauri tare da dukkan ma'adanai masu amfani.
Cutar da contraindications
Haƙurin mutum ga samfurin.
Yadda za a zabi
Za a iya raba langoustines ɗin da ke kantinan shagunan cin abincin teku na zamani iri biyu: matsakaiciyar langoustine (kimanin santimita goma sha biyu) da babba (har zuwa ashirin da biyar). Yayin safarar waɗannan ɓawon burodi, wasu matsaloli sukan taso sau da yawa, saboda ba sa iya rayuwa ba tare da ruwa ba.
Kuma ba shi da kyau a daskare langoustines, tunda lokacin da aka daskarar, naman su ya zama sako-sako sosai kuma ya rasa mafi yawan dandano mai ban sha'awa. Amma a sayarwa akwai daskararre da dafaffun langoustines. Lokacin zabar abincin teku, kuna buƙatar ƙayyade ingancin sa ta wari.
Rashin halayyar kamshin kifi a cikin ninka tsakanin jela da harsashi yana nuna rashin sabo. Nama mai laushi mai kyau, wacce take cikin ɓangaren jela, tana da tataccen mai ɗanɗano, ɗan ɗanɗano da ɗanɗano.
Yadda ake adanawa
Langoustines sun fi kyau shirya nan da nan bayan siye. Amma idan ka sayi daskararren abincin teku, to ana iya adana shi a cikin injin daskarewa ta saka shi a cikin jakar filastik.
Yadda ake dafa langoustines
Daga yawancin abincin teku, langoustines suna daga cikin mafi kyawun kayan marmari mai ɗanɗano mai ɗanɗano. Ba kamar kifin kifin kifi, lobster, ko lobster, scampi suna da fika masu kaho (babu nama). Babban abincin shine wutsiyar crustacean.
Don shirya langoustine da kyau, dole ne a tafasa shi, a yanka shi, a dafa shi, a ɗaba shi, kuma a yi shi daidai.
Ana dafa Scampi saboda naman ya rabu da kwasfa sosai, abu mafi mahimmanci ba shine wuce gona da iri ba, in ba haka ba langoustine zai ɗanɗana kamar roba. A zahiri, wannan ba girki bane, amma ƙonewa ne da ruwan zãfi, tun da ana buƙatar narkar da ɓawon burodi a cikin ruwan zãfi a cikin ƙananan rukuni na zahiri 30-40 sakan.
Bayan cirewa daga ruwan zãfi, yakamata a yanka langoustines nan take, a raba naman daga chitin. "Cire" naman shine kamar haka: mun ware jelar daga bawo, sa'annan a ɗan latsa tare da gefen wuka mara kyau a tsakiyar wutsiyar, bayan haka sai mu matse naman daga cikin "bututun" chitinous.
Lura cewa za a iya amfani da kwasfa da ƙafafun a matsayin kayan ƙanshi mai ƙanshi don yin romo ko miyar abincin teku.
Naman lobster na wutsiya na Yaren mutanen Norway shine kayan abinci a yawancin jita-jita na Turai. 'Yan Italiyan sun kara su zuwa risotto, Mutanen Spain suna kara su zuwa paella, Faransanci sun fi son bouillabaisse (miyar kifin mai dauke da nau'o'in abincin teku).
Af, a cikin abincin Jafananci kuma akwai jita -jita daga lagustin, alal misali, tempura, inda ake ba da nama mai taushi a cikin batter mai haske.
Hanya mafi sauƙi don shirya da hidimar scampi a gida shine langoustine akan gadon kayan lambu. Don yin wannan, da farko za mu “cire” nama daga wutsiyoyi, sannan mu jiƙa su da marinade na man zaitun tare da mint da basil, sanya nama da kayan lambu a kan gasa. Wasu 'yan ganyen letas da kirim mai tsami za su ba da hidima mai daɗi da daɗi.