Hnyuv Ntxwm nyob rau hauv tsev - kev cai yooj yim

Nws yog ntseeg hais tias ua noj ua haus sausages nyob rau hauv tsev nws yog heev yooj yim, thiab heev ob peb cov neeg coj mus ua noj ua haus no qab cov khoom. Tab sis yog tias koj paub cov kev cai, nws yog tag nrho cov ua tau.

plhaub

Npaj ib txheej rau qhob sausages - qhov no yog feem ntau cov sij hawm-siv ib feem. Koj muaj peev xwm yuav twb tiav, tab sis yog tias koj muaj koj tus kheej loog, nws yog qhov zoo tshaj plaws los npaj nws tus kheej.

Rau lub plhaub feem ntau noj siab tawv, uas yog koom tam sim ntawd tom qab butchering, txwv tsis pub lawv yuav sai sai poob qhov tsim nyog zog - lub dag lub zog, elasticity.

Nrog lub siab tawv tshem tawm bryzzheyku, roj thiab txiav mus rau hauv daim. Noj plob tsis so tswj ya tshaj hauv nruab nrab, sai sai squeezed tus txheem thiab meej ntxuav nyob rau hauv dej sov. Nrog rau cov kev pab ntawm ib tug ntev nkhaus ib feem sticks evert plhaub thiab muaj nyob rau hauv dej sov ib teev, yog li ntawd nws softened rau ntxiv tu. Ces vyskrebyvayut blunt riam seem slime, lossi ntxuav nrog dej. Plob tsis so tswj triturated nrog ntsev. Yog xav tau tshem ntawm tsw, ntxuav nrog dej thiab vinegar. Ces pub dhau sij hawm rau koj tsau lub plhaub nyob rau hauv ib tug txias qhov chaw (txog 10c) nyob rau hauv ib tug tshem tawm lub xeev los yog nyob rau hauv dej txias.

Ua noj nqaij.

Txhua hnyuv ntxwm nyob rau hauv tsev hais tias yog distinguished los ntawm nws cov cim daim ntawv qhia. Tab sis muaj kev cai rau qhov kev npaj ntawm nqaij. Nqaij dawb los ntawm cov pob txha, tendons, cov rog, cov pob txha mos. Do ntsev (3% ntawm cov nqaij hnyav) thiab khaws cia nyob rau hauv ib tug txias chav tsev (do10S) mus txog 2 hnub. Khaub thuas nqaij minced, ntxiv rau txuj lom, qej ntsev. Yuav kom tshem tawm cov tshaj noo noo ntxiv rau nplej hmoov, skimmed mis hmoov, qab zib, pob kws phoov, starch thiab sib tov meej. Ces txhaj muaj roj thiab muaj roj, tsuav nqaij (3-5cm) thiab pheej loj.

Rau cov sau nqaij casings, siv ib tug tshwj xeeb koob txhaj (haum pa confectionery nrog ib tug tshwj xeeb nozzle). Ib kawg ntawm tus xov yog nruj hnyav, tab sis nyob rau lwm yam rub lub syringe. Care yuav tsum raug coj mus rau txuj lom tusyees faib, tsis muaj tus tsim ntawm huab cua bubbles, tab sis tsis txhob sau lub plhaub yog heev ceev. Khi rau lwm kawg ntawm lub plhaub thiab rub ua ke qhov xaus ntawm lub ntau yam. Thov ntau punctures rau lub hnyuv ntxwm nyob rau hauv lub tsev thaum lub sij hawm thaum tshav kub kub kev kho mob twg tsis tawg nyob rau hauv kub.

Ces, rau kev sib khi loj, voj voog sausages khaws cia nyob rau hauv ib tug txias chav tsev (txog 0C). Hws tshwm sim nyob rau hauv tus ntawm nws tus kheej yuag. Fried thiab boiled hnyuv ntxwm sawv ntsug rau 2 teev, smoked - mus txog rau 6 hnub, haus luam yeeb -7-20 hnub.

Tam sim no nyob ntawm seb yuav ua li cas koj yuav tsum tau kub ua hauj lwm, koj yuav tau txais ntau hom qhob sausages.

Bratwurst.

Ua noj sausages kib lub tsev muaj ib qhov txawv nyob rau hauv uas lub plhaub yog lawm ua tus sau nrog nqaij, txiav mus rau hauv daim, ntxiv rau txuj lom, qab zib, starch thiab dej. Tom qab kev sib khi hauv lub hnyuv ntxwm yog kib nyob rau hauv ib pab yias los yog ci. Thaum kib yuav tsum tau saib xyuas kev ncaj ncees ntawm lub plhaub thiab kib tsim appetizing ua kiav txhab. Mus xyuas cov nyob rau plhaub pierced ib tug ntse ntoo stick. Thaum siab siav, ntws kua txiv yog tseeb thiab kaj. Thaum koj tau tiav lawm kib, kub hnyuv ntxwm yog tshuav longing rau nyob rau hauv ib cov thawv ntim kom txias cia qeeb.

Hau hnyuv ntxwm nyob rau hauv tsev.

Thaum npaj siav hnyuv ntxwm npaj tsuav sib tov.

Cov sau thiab kaw lub hnab ntawv yog boiled nyob rau hauv ib tug loj yias. Ua ntej ua noj ua haus rau txhim khu xim thiab tsw lub hnyuv ntxwm sib sib zog nqus kib nyob rau hauv cov pa luam yeeb. Lub duration ntawm lub ua noj ua haus roj sausages - 2 teev nyias - 40-60 feeb. Siav hnyuv ntxwm yog sai txias mus rau -10 ° C, thiab rau 2-3 hnub sawv ntsug nyob rau hauv ib tug txias chav tsev. Yuav kom nce lub txee lub neej, ces siav hnyuv ntxwm smoked nyob rau hauv cov pa luam yeeb.

Semi-smoked thiab smoked hnyuv ntxwm

Smoked sausages nyob rau hauv tsev kuj ua los ntawm ntau yam ntawm cov nqaij. Loaves extruded tighter. Tom qab los nag nyob rau hauv lub kub pa luam yeeb haus luam yeeb (70-90S), ces boiled rau ib teev nyob rau hauv 80 ° C thiab dua smoked ntawm 40C rau ib teev. Qhuav lub tiav hnyuv ntxwm nyob rau hauv ib tug txias chav tsev nyob rau 15 C.

Smoked sausages yuav khaws cia rau 1.5 lub hlis.

Lub caij ntuj sov hnyuv ntxwm tom tsev npaj rau 2-3 hnub no haus luam yeeb nyob rau hauv qhuav haus luam yeeb, qhuav rau lub hlis ntawm 10c. Txee lub neej yog 4 lub hlis.