Jellied, jelly, jellied meat - tag nrho cov no yog cov npe ntawm ib lub tais uas tso cai rau qee qhov kev hloov pauv hauv kev ua noj thiab ua haujlwm. Piv txwv li, aspic kwv yees qhov muaj ntawm kev npaj lub ntsiab, zoo nkauj nteg tawm hauv cov ntawv sib faib, dai kom zoo nkauj nrog cov qe lossis zaub, ntim nrog txheej nyias ntawm jelly. Jelly muab rau ntev ntev ntawm qee qhov chaw ntawm nqaij nyug lossis nqaij npuas lub cev - shanks, tails, fetlocks, ceg, lub puab tsaig thiab lwm tus. Jellied thiab jelly tuaj yeem hu ua aspic. Qhov thib ob ntau dua.
Nws yog qhov tsim nyog
- - Nkaws;
- - cov khoom lag luam nqaij;
- - ntsev, txuj lom;
- - yias;
- - skimmer;
- - Lub tais;
- - colander;
- - cov phiaj rau nqaij jellied;
- - ntaub qhwv.
Cov Lus Qhia
Kauj ruam 1
Thaum koj tab tom yuav noj cov nqaij jellied nrog qhov sib ntxiv ntawm gelatin, txiav txim siab seb koj puas yuav tau siv cov roj tsw qab lossis tam sim ntawd. Qhov sib txawv yog nyob rau hauv cov hau kev ntawm kev ua cov ntaub ntawv raw - ib feem ntawm cov protein hydrolyzed ntawm cov tsiaj keeb kwm. Nkag tau los ntawm denaturation ntawm collagen muaj nyob rau qee qhov chaw ntawm cov tsiaj tuag - tawv nqaij, pob txha mos, shank pob qij txha thiab ncej puab. Thaum kawg ntawm txoj kev, nws yog crushed thiab qhuav. Cov khoom no tau nrawm vim yog kev kho cua kub ntxiv thiab sib txawv me ntsis ntawm kev npaj ua ntej, nrog rau cov nplua zoo ntawm cov pob zeb translucent. Ua li uas nws yuav ua tau, tab sis cov khoom siv raw rau kev tsim tawm ntawm ob hom gelatin yog tib yam. Nws tsis yog rau ib yam dab tsi uas lub npe "nqaij kua nplaum" khov kho nrog nws, gelatin tsis yog qhov khoom rau cov neeg tsis noj nqaij. Rau lawv, koj tuaj yeem xaiv qee yam nrog cov khoom zoo sib xws - hais, agar ua los ntawm seaweed, lossis pectin, pom hauv txiv apples thiab txiv hmab txiv ntoo.
Kauj ruam 2
Koj tuaj yeem xav yuav daim ntawv gelatin, uas yog tus tshiab hauv cov khw muag khoom muag. Nws tau los ntawm kev lag luam confectionery, qhov chaw uas nws tau siv nrog txoj kev vam meej yuav luag txij thaum xaus ntawm 80s ntawm lub xyoo pua xeem. Nws tsis yog yuav tsum tau hais tias cov hom no yog qee yam txawv ntawm crystalline - zoo tib yam lossis nrawm. Ob qho ua ke thiab kev tsim khoom siv tshuab zoo ib yam. Txawm li cas los xij, muaj qee qhov sib txawv, tab sis lawv tsis yog nyob ntawm seb koj puas yuav cov ntawv los yog ntau cov nkaws. Lawv nyob hauv qhov ntom ntom, uas nyob hauv qee lub tebchaws tau txiav txim siab los ntawm Valent (hauv thaj tsam ntawm 500 txog 1300 units), hauv lwm tus - raws li Bloom (ntawm 150 txog 300 units). Qhov siab dua "cov naj npawb gelatin", qhov qis dua qhov kev nqus ntawm cov khoom xav tau rau cov nqaij jellied.
Kauj ruam 3
Ua tib zoo saib cov dej noo hauv cov dej gelatin koj yuav. Hauv cov khoom lag luam uas ntsib GOST, nws tsis yog ntau dua 16%. Yog tias cov duab no siab dua, gelatin yuav muab cov kua dej uas tsis muaj zog, txawm hais tias nws muaj ntau. Lwm qhov taw qhia tias txawm tus niam tsev zoo tsis tshua mloog siab puas yog acidity. Lub xeev tus qauv qhia cov tuam txhab ua lag luam kom pom ib qib 5-7 pH chav nyob rau kev daws 1% gelatin, tab sis cov neeg ua lag luam tsis ruaj khov feem ntau tsis quav ntsej cov lus pom zoo no. Yog lawm, kev hloov pauv me me yuav tsis cuam tshuam rau cov nqaij jellied, tab sis yam tsis poob ntawm cov txiv hmab txiv ntoo lossis mis nyuj jelly, ntxiv rau lwm cov tais diav ntxiv, qhov twg gelatin ntxiv.
Kauj ruam 4
Txheeb xyuas lub zog thiab ntim ntawm qhov kev daws xav tau rau cov nqaij jellied. Feem ntau, cov lus qhia rau kev siv ib qho khoom muag tshwj xeeb tau muab rau sab nraum qab ntawm pob, tab sis yog tias koj mam li nco dheev nchuav gelatin rau hauv ib lub hwj thiab tsis txuag nws, ces muab 30-35 g ntawm gelatin ntawm tus nqi ntawm 30-35 g ntawm gelatin rau txhua liter ntawm lim broth. Nco ntsoov tias cov nqaij hauv cov nqaij uas tau hau rau hauv nws yuav muab qhov sib zog ua kom cov nqaij jellied. Hauv qhov kev pom zoo no, yuav tsum muaj kev txhim kho: yog tias ntawm cov nqaij seem muaj nqaij nyuj twm, ceg nqaij npuas, thiab lwm yam, ces tus nqi ntawm gelatin yuav tsum txo mus rau 25-30 g. Thiab yog tias nyob hauv chav ua noj, qhov twg nqaij jellied. yuav khov, nws yog kub dua vim muaj cov roj teeb uas tau rhaub, tom qab ntawv ntawm qhov tsis sib xws, nce ntxiv mus rau 35-40 g.
Kauj ruam 5
Thaum npaj cov nqaij jellied, sim noj rau nws cov nqaij thiab nqaij qaib nrog cov ntsiab lus ntawm "nqaij kua nplaum" - nqaij npuas hams thiab shanks, nqaij ncej puab, nqaij qaib ceg. Hlawv cov seem uas yuav muaj cov kauv uas seem ntawm cov hluav taws qhib. Tsis muaj ib yam dab tsi phem dua li qhov nrhiav qhov "khoom plig" no hauv cov nqaij jellied hauv tsev. Ua noj cov nqaij nyob rau hauv cov kua ntsev rau tsawg kawg yog peb mus rau plaub teev, tom qab ntawd tshem tawm thiab tshem tawm, ua tib zoo saib xyuas qhov muaj cov pob txha me uas yuav xaus rau hauv yias vim kev txiav tsis zoo. Strain cov kua ua ntej los ntawm colander, tom qab ntawd los ntawm cheesecloth daim ntau quav tso hauv ob peb txheej.
Kauj ruam 6
Dhia tawm cov gelatin tsis tu ncua hauv dej txias, raws li daim ntawv qhia qhia ntawm pob. Ntawm nruab nrab, nws yuav tsum soaking rau ib nrab ib teev. Instant - tsis txhob pre-soak (tab sis nco ntsoov tias cov khoom qhuav tau ntxiv rau cov kua txiv, thiab tsis hloov ua lwm yam). Tom qab ntawd ua kom sov qhov sib tsoo gelatin kom txog thaum ua tiav lossis yuav luag tiav kev xaus, maj mam nqa qhov kub ntawm kev daws kom txog 60-65 degrees. Sim ua qhov no tsis ntev tshaj 7-8 feeb. Kev nce hauv qhov kub lossis cua sov lub sijhawm yog fraught nrog kev tsim ntawm cov tshwj xeeb "nplaum" tsw, tsis meej hauv qhov nqaij tag jellied. Lim lub yaj gelatin, ncuav rau hauv lub si, do, tshem tawm los ntawm tshav kub, cia txias me ntsis. Nyob rau hauv lub sijhawm no, muab cov qej txhoov, ob peb lub peppercorns dub thiab ob peb ntawm Bay nplooj hauv cov jellied pwm. Quav cov khoom lag luam, faib lawv tusyees.
Kauj Ruam 7
Maj mam hliv cov dej uas tov nrog cov kua tshuaj gelatin (lossis ua kom qhuav yog tias koj xaiv). Nws raug nquahu kom tawm tsawg kawg 3-4 cm ntawm qhov chaw ywj pheej hauv cov paib, tais lossis ntim khoom. Sim tsis txhob txav chaw ntim khoom, muab sijhawm rau ob peb xuab moos kom "so". Thaum ntes tau, koj tuaj yeem hloov mus rau hauv lub tub yees. Kom lawv tos nyob rau hauv tis muaj.
Kauj ruam 8
Ua nqaij jellied hauv tib lub tais zoo li koj tau ua. Ntawm lub sijhawm tseem ceeb tshaj plaws, ua haujlwm ntawm cov phaj, garnished nrog tee ntawm sauce thiab sprigs ntawm cov tshuaj ntsuab. Kev lig kev cai, qhov kev coj ua zoo tshaj plaws rau txhua hom jellies thiab jellies yog horseradish. Gastronomic cov ntsiab lus niaj hnub no tau hais kom nws ua xim nrog cov xim ntuj - piv txwv li, cov zaub ntug hauv paus los yog kua txiv beet, raws li ib qho kev xaiv - kua txiv spinach.
