Liab caviar yog cov nyiam noj ntawm cov rooj tog. Nws tsis yog tsuas yog muaj kev sib txawv heev, tab sis kuj muaj kev noj qab nyob zoo. Cov caviar zoo, zoo yuav tsum muaj cov qe loj ntawm tib qhov loj thiab xim, uas tsis lo ua ke, yooj yim tawg thiab yooj yim tawg ntawm cov hniav. Nws yuav tsum ua tuab thiab hnov tsw zoo. Tab sis yuav ua li cas yog hais tias tus caviar yog me ntsis stale, nrog rau tus ntxhiab tsw, lossis tsuas yog yooj yim? Vim tias cov khoom lag luam muaj nqi heev, nws muaj kev tu ncua los pov nws pov tseg. Koj tuaj yeem sim ua kom rov qab muaj qhov caviar.
Nws yog qhov tsim nyog
- - dej,
- - brewing,
- - mis,
- - daim ntaub nyias nyias,
- - ib sab cib thiab ob lub thawv nqus.
Cov Lus Qhia
Kauj ruam 1
Yog hais tias caviar dhau ntsev lawm, ces rooj plaub no yooj yim kho! Koj tuaj yeem ua kom nws qab qab nrog yaug raws li hauv qab no. Muab tus caviar tso rau hauv ib lub tais tob. Ncuav nws nrog dej sov npau npau (tsis kub tshaj li 35 degrees) ntawm tus nqi ntawm 2 ntu ntawm dej mus rau ib ntu ntawm caviar. Do cov maj mam muab tso rau hauv dej rau li 3-4 feeb kom cov ntsev uas tsis tsim nyog nkag mus rau hauv dej. Tso cov caviar nrog dej, kom ua kom tawv nqaij, dhau los ntawm cheesecloth los yog ib qho zoo sieve hla lub dab dej los yog tais. Tseg rau ntawm sab cib lossis cheesecloth li 10 feeb kom ntws cov kua uas tsis tsim nyog. Muab tus caviar tso rau hauv ib lub tais los yog lub ntim kua mis. Nws tab tom npaj yuav noj.
Kauj ruam 2
Caviar nrog cov ntxhiab tsw txawv teb chaws tuaj yeem tshem nws. Brew lub zog muaj zog nyob hauv txhua lub thawv. Lim lub kua brewed, cais nws los ntawm cov tshuaj yej nplooj. Cov tshuaj yej nplooj tsis xav tau, muab pov tseg. Qhov kub ntawm cov dej yuav tsum tsis pub tshaj 30-35 degrees, kom caviar tsuas yog tsis siav rau hauv. Ncuav cov tshuaj tsw qab hla dej caviar ntawm tus nqi ntawm ib feem ntawm caviar rau ib feem ntawm dej xas, lossis ib feem ntawm caviar rau ob feem ntawm tshuaj yej, nyob ntawm seb tus ntxhiab tsw muaj zog npaum li cas. Tso dej yaug rau hauv cov tshuaj ua kom sov li 5-7 feeb, nplawm cov qe kom cov qe tsis txhob tawg. Lim lub caviar los ntawm cheesecloth los yog sieve, cia nws ntws. Saj tsis tau nws. Yog tias koj tau yaug nws tawm kom txaus, koj tuaj yeem ua haujlwm rau nws. Yog hais tias tus caviar tseem qab ntsev, rov ua qhov txheej txheem yaug dej.
Kauj ruam 3
Nws tseem yuav tshwm sim tau tias koj tau yuav qhov qub thiab qhov qub caviar. Koj tuaj yeem sim ua nws tshiab nrog mis hau lossis pasteurized. Boil tsis tu ncua lossis cov mis pasteurized. Nws qhov kub yuav tsum tsis tshaj 40 degrees. Ntxuav lub caviar hauv cov mis no rau 10-12 feeb. Tshem cov mis los ntawm daim ntaub lossis tus qauv zoo, tawm qhov chaw cav tsis ncaj rau ntawm daim ntaub lossis daim ntaub txog li 10-15 feeb kom cia cov kua mis ntxiv mus rau iav. Tom qab tag nrho cov mis nyuj tau hno, tus caviar tuaj yeem muab tso rau ntawm lub ntim sau thiab pabcuam.
Kauj ruam 4
Tsis txhob yaug caviar nrog dej txias! Nws yuav dhau mus ua tawv thiab nqaij. Tsis tas li ntawd, tsis txhob yaug nws hauv dej kub, lub caviar yuav dhau los ua kab, zoo li cov protein nyob hauv lub qe yuav zawm.
