Tarihin kaguwa da sandunansu
Yaushe ne suka zo da igiya masu nisa? Wane ne ya ƙirƙira sandunansu? Yawan mutanen Japan ne suka kirkiro sandan rassan itace - suna kirkiro mai ban sha'awa da sababbin abubuwa, sa'an nan kuma wannan "sabon abu" yayi amfani da shi duka duniyar kuma ya ce: "To, wannan shi ne!". Gaba ɗaya, Jafananci sun kirkiro katako na dogon lokaci, ko dai, a farkon karni na 12. A wannan lokacin, kifi na Japan ya fara yin nama mai laushi, wadda ake kira "surimi". A wancan lokacin an gama samfurori-sausages, koloboks, daga wannan abincin fari. Sa'an nan kuma waɗannan samfurori da aka ƙaddamar da su sun kasance an yi su, dafa, da gogaye tare da ƙarin kwakwalwar jakadun Japan. Daga cikin mutanen da suka fi ƙaunar kullun kifi - "kamaboko".
Yawancin lokaci, Jafananci sun fara kokarin fitar da wannan samfur, amma kasuwa ba "karɓa" ba. Mutanen kasashen yammacin sun ce zanen surimi suna kama da roba tare da dandano sabulu kuma koda karnuka ba za suyi amfani da shi ba.
Amma a cikin karni na 20 a cikin shekarun 1970s, duk abin ya canzawa sosai-samfurin daga surimi ya ƙaunaci dukan duniya. Amma menene asirin irin wannan nasara? Kuma nasarar ya kasance a cikin masana'antar abinci a kasashe da dama a wannan lokacin, ana amfani da kayan abinci irin su cacaromatizers, dyes, flavor enhancers, da kuma wasu 'ya'yan itatuwa na kimiyya samu. A lokacin wannan lokaci, samfurin surimi, wanda ya fahimci mutanen da ke tayar da hankali, an sake haifar da su a cikin sandunan "crab" na yau da kullum da aka sani da su a yau.
An yi amfani da sandunan katako a Turai, Amurka, Rasha, da kuma Japan, kamar yadda dā, duk abin ya faru a cikin wannan hanya - wani ɓangare na ɓangaren samfurori na duk kayan da aka samar daga asusun ajiyar Surimi ne kawai a kashi goma kawai.
Daga abin da aka shimfiɗa katako
Don shirye-shirye na surimi a cikin karni na 12, an yi amfani da kifi mai kyau mafi kyau, wanda ya kasance daidai da yanayi. A halin yanzu, ba jinsin kifaye mafi kyau ba, yawanci don shirye-shiryen shine kullun, alal misali, shinge mai launin shudi, haddock, pollock, perch, hake. Kifi kifi an wanke shi, an yi masa laka, to sai a cire kayan hagu mai laushi ta hanyar centrifuge. Sakamakon haka shine mashin haske, sannan kuma sukari, sitaci da gishiri suna kara da shi - shi ya zama surimi. Ya kamata a lura da cewa masana'antun masana'antu na Rasha da kansu suna da wuya su samar da shi, sun fi so su saya shi a ƙasashen waje - a Amurka, Kanada, Argentina, kuma a kan wannan wuri suna shirye shiryayyu masu dacewa.
A surimi, an hade nau'o'in nau'o'i: kwai mai laushi, man fetur, sitaci, sunadaran kayan lambu, gyare-gyare, dandano, ruwa mai tsabta, kayan shafa, kayan ado don launin launi mai laushi (irin su caramine ko carrageenan) da kuma masu cin ganyayyaki. Saboda haka, a cikin kifin kifaye ya zauna a mafi kyau kawai 45%, amma yawancin lokaci samfurin ya ƙunshi fiye da kashi 25 cikin dari na kifin kifi, kuma an dauke wannan a matsayin ma'auni na al'ada. Gaba ɗaya, yawancin nau'in sinadarai ba a ƙayyade shi ba a cikin samfurin samfurin, duk da haka, kafin sayen, yafi kyau karanta littattafan samfurin.
A halin yanzu, yawancin masu amfani sun san cewa sinadaran da ke kan jerin samfurin abun da aka samo shi ne na farko don samar da babban ɓangaren samfurin. A sakamakon haka, idan a cikin samfurin samfurin na farko shine "surimi", to za'a iya tabbatar da cewa wannan samfurin yana da inganci mai kyau, kuma ana iya saya da shi lafiya. A yayin da aka jera "surimi" a wuri na biyu, ana rage yawan yawan kifin a cikin samfurin. Idan wannan kalma bai kasance a cikin jerin ba, to, bi da bi, kifaye, kuma, akwai kawai furotin soya, sitaci da wasu matakan. A wannan yanayin, ya fi kyau kada ku saya irin sandunansu.
Yanzu game da kayan abinci. Yau, ba tare da abinci ba, babu abin da zai iya yi, kuma yatsun itace ba banda. Amma har yanzu a cikin Rasha an yarda da waɗannan su kara da cewa a wasu ƙasashe an dakatar da dadewa. Yana game da addittu masu haɗari, irin su E420, E450, E171, E160 - wadannan additives na iya haifar da cututtuka, da cututtuka na kullum. A Rasha, ana amfani da waɗannan addittu ne kawai, amma a kasashen EU sun haramta.
Mutane da yawa masana da masana'antun sunyi ƙoƙarin rinjayar mabukaci cewa addittu masu haɗari masu haɗari a ƙananan cutar bazai haifar da shi ba. Wataƙila, musamman ma idan ba ka kula da cewa muna saya samfurori kullum a cikin ɗakunanmu wanda ke dauke da babban adadin irin waɗannan abubuwa, da kuma katako, ya maye gurbin wasu kayan sinadaran, mun ƙara kusan dukkanin salads.
A kowane hali, kowane mabukaci ya ƙayyade abin da samfurin zai saya, amma kafin sayen sutura, yi la'akari da wannan. Wani lokaci na ƙwayar kwayoyin halitta na samfurin yafi hatsari fiye da abun ciki na haɓakar sunadarai, musamman ma idan munyi la'akari da cewa samfurin da aka bayyana ta mu ba batun maganin zafi ba ne. Sabili da haka, mafi kyau saya samfurori a cikin kwandon kayan aiki na masana'antun masu sana'a, amma za a kauce wa zabin farashi masu tsada.
Zaɓi yadun itace
Mene ne farashi na sayen fayare? Dole ne a biya bashin farko ga bayyanar: sandun raguwa ya kamata ya zama kyakkyawa da kyau, ya kamata ya zama na roba, mai kyau, ya kamata su zama kama da nama kuma ya kamata su yi kyan gani. Daskararre, bushe kuma ba tare da rassan itace don saya ba shi da daraja, saboda waɗannan sandunansu ba su da dandano, saboda babu wani darajar. Kada ku saya sanduna daga injin daskarewa, inda t da dama a ƙasa 18 digiri a kasa zero.
Dole ne kada a sake daskare katako na katako. Idan marufi yana da dusar ƙanƙara da / ko kankara, to wannan yana nuna cewa samfurin yana daskare akai-akai. A kan marufi ya zama bayani game da masu sana'anta, yanayin ajiya da rayuwar rai, kuma sandunansu a gefe ɗaya ya kamata a hankali da kuma canza launin.
Don haka, ba a iya kiran igiyoyi masu amfani da samfurori masu amfani ba, saboda dukkanin ma'adanai, bitamin da masu amfani masu amfani suna ɓacewa lokacin da suke dafaɗawa, a cikin samfurin akwai furotin kifaye kawai.