Balyk tau txhais los ntawm Turkic li "ntses", tab sis lo lus no kuj tseem siv hauv kev sib piv rau cov ntsev thiab tom qab cov nqaij qhuav. Cov nqaij qhuav-qhuav yog npaj los ntawm ntau haiv neeg, Cov neeg Spanish cov mov "jamon", Georgian "basturma" tau yeej txoj kev hlub ntawm tag nrho lub ntiaj teb. Koj tuaj yeem ua lub balyk nyob hauv tsev los ntawm kev sib tw, qab thiab zoo-muaj lub siab zoo.
Nqaij npuas balyk
Txhua yam nqaij yog qhov tsim nyog rau ua noj balyk: nqaij npuas, nqaij nyug thiab txawm tias nqaij qaib. Cov neeg Turkic cov nqaij yaj thiab cov nqaij yaj. Qhov tseem ceeb yog tias cov nqaij yuav tsum tshiab, muaj kua, liab dawb hauv xim, tsis muaj leeg thiab pob txha. Nqaij npuas loin haum rau balyk. Ua ntej ua zaub mov, cov nqaij tshiab yuav tsum khaws cia rau hauv qhov chaw txias rau 5-6 hnub, tom qab ntawd cais cov nqaij ntawm cov pob txha.
Nws yog qhov yooj yim dua rau butcher nqaij nrog rab riam ntev. Nws yog txiav raws tus txha nraub qaum ntawm ob sab thiab lub pob txha raug muab tshem tawm, loin ntxuav, cov roj ntau dhau yog tshem tawm, tawm hauv qhov zoo nkauj ntawm fillet nrog ib txheej nyias ntawm cov nqaij npuas kib.
Rau salting, ib tug brine yog npaj los ntawm 1 liter ntawm lim dej ntshiab thiab 110 g ntsev. Lawv muab tso rau hauv cov kua tshuaj thiab txhaj tshuaj rau hauv cov nqaij (100 ml ntawm cov tshuaj yuav xav tau rau 1 kg ntawm nqaij), tom qab ntawd txhuam daim me me nrog ntsev, muab tso rau hauv lub tais thiab muab tso rau qhov txias rau 3-4 hnub Cov. Txhua hnub, cov nqaij npuas balyk yog muab dua kom nws yog salted tusyees. Lub loin ua tiav yog ntxuav los ntawm ntsev, khi nrog twine thiab dai tawm kom qhuav. Tom tsev, koj tuaj yeem qhuav nyob ze cov cua sov cua tshuab, tom qab ntawd muab tso rau hauv tub yees.
Balyk. Cov zaub mov txawv
Nws yog zoo khaws cia thiab muaj kev saj zoo ntawm balyk, marinated nrog ntxiv ntawm vinegar. Cov nqaij yog txiav ua tej daim, 20 cm ntev thiab 10 cm dav, txhua daim tau nrua tawm, phua nrog vinegar (lub rooj lossis cawv txiv hmab), txhuam kom huv nrog ntsev xyaw nrog qab zib thiab txuj lom (coriander, dub kua txob, qhuav mint, marjoram), stacked nruj nreem rau hauv qhov sib txawv lauj kaub, nias sau nrog kev tsim txom. 1 kg ntawm nqaij yuav tsum tau 1 tbsp. dia ntsev thiab suab thaj, marinate cov khoom rau ib hnub. Cov kua txiv uas tso tawm yog xau txhua 6 teev.
Tom qab ntawd cov ntawv yuav tsum tau tsau rau hauv cov lus vinegar rau tsib feeb, nyem, ua kom qhuav nrog daim ntawv so tes thiab dai kom qhuav hauv chav tsev ua pa, koj tuaj yeem siv tus kiv cua. Cov huab cua kub yuav tsum yog 25-40 ° C, nyob rau lub caij ntuj sov nws yog qhov tsim nyog los npog cov balyk los ntawm yoov nrog daim ntaub. Yog tias cov ntawv ntawd yuag, tom qab ntawd cov nqaij yuav npaj txhij hauv 2 hnub, yuav kom cov nqaij loj me me ua kom qhuav, nws yuav siv sijhawm ib lis piam. Yog tias koj nyiam balyk qhuav, qhuav nws rau 10-12 hnub.
Cov tub nyiam nyiam ntsim muaj peev xwm ntxiv cayenne kua txob kub rau lub caij sib tov, so cov nqaij tom qab salting nrog cov pa luam yeeb diluted nrog cognac. Txoj kev ua no yuav siv sijhawm li 12 teev. Yog tias ib qho loj tag nrho yog pickled, hnyav kwv yees li 0.5 kg, ua ntej ziab nws muab tso rau hauv qhov tso rau ib hnub lossis ob hnub. Tom qab ntawd qhwv hauv cheesecloth thiab dai hauv chav sov kom txog thaum kev sib tw.
Nees cov nqaij yog qhov zoo tagnrho rau kev ziab, nws yog qhuav hauv nws tus kheej. Tus nees cov peritoneum raug txiav ua plaub fab 20X20 cm, rub los nrog ntsev thiab kua txob, thiab tso rau hauv ib lub lim tiam. Hnub thib ob ntawm salting, thaum nqaij pib kua txiv, koj tuaj yeem ntxiv sodium nitrate (yog tias koj tuaj yeem tau nws) ntawm tus nqi ntawm 0.1 g rau 1 kg ntawm nqaij. Nws yuav muab cov khoom tiav tiav nrog cov xim nplua nuj. Cov kua qab ntsev tau muab so nrog cov phuam so, lo ntawm txoj hlua thiab dai kom qhuav. Tus nees cov nqaij nruab nrog cev balyk yuav npaj tau hauv 1-2 lub hlis.
