Nqaij fermentation: txheej txheem, qauv thiab cov khoom ntawm cov nqaij nyoos

2024 Tus sau: Howard Calhoun | [email protected]. Kawg hloov kho: 2023-12-17 10:28

Gourmets paub tias steak zoo tsis yooj yim ua noj. Thiab nyob rau hauv cov ntaub ntawv no, txhua yam yog ib qho tseem ceeb - kev xaiv ntawm nqaij, nws cov kev npaj (autolysis los yog fermentation ntawm nqaij), qib ntawm roasting. Txawm hais tias qhov nrov tshaj plaws ntawm cov hniav nyiaj hniav kub hauv tsev, cov lus zais rau kev ua noj zoo steak tseem yog qhov tsis meej rau ntau tus. Nyob rau hauv tsab xov xwm peb yuav tham txog qhov txawv ntawm ib tug nyuj steak los ntawm fermented nqaij thiab ib tug steak los ntawm ib chav tsev. Thiab tseem hais txog yuav ua li cas txhawm rau txhawm rau fermentation ntawm raw cov ntaub ntawv hauv tsev.

Kev qhia luv luv

Nws yog nqaij nyuj uas muaj txiaj ntsig zoo thaum muaj hnub nyoog. Thiab yog tias koj xav tias ib qho nqaij nyuj zoo meej twb tau lees paub ntawm cov cua, muaj kua, mos thiab tsw qab steak, ces koj yuam kev.

Nyob rau hauv kev npaj ntawm ib qho tshwj xeeb steak, qhov tseem ceeb tshaj plaws yog nws cov laus, los yog fermentation ntawm cov nqaij. Nco qab tias steak yog ib qho tuab tuab ntawm nqaij nyug kib tshaj qhov qhib hluav taws. Yog tsis yogdelve rau hauv keeb kwm, steaks tau paub txij thaum ancient Rome. Tab sis cov nqaij nyug kib tshuav nws qhov chaw rau Columbus, uas coj lockhorn bulls mus rau lub Ntiaj Teb Tshiab. Niaj hnub no, nqaij nyug steak yog lub teb chaws tais ntawm Asmeskas. Nws yog lawv uas tsim cov qauv nruj rau kev xaiv cov nqaij, fattening ntawm bulls, theem ntawm maturation ntawm nqaij thiab nws kib.

Txawm hais tias rov qab rau xyoo pua 19th cov nqaij nyuj rau cov nom tswv tau "tua" rau ob peb lub lis piam (txog rau sab saum toj rotted), peb txhua tus nyiam cov nqaij autolyzed (fermented) tsawg dua.

Gourmet Enzymes

Nws yog nqaij nyuj uas tau tso rau ntawm qhov ntsuas nruj nruj rau lub sijhawm kom meej meej uas tau txais qhov kev saj thiab aroma uas gourmets txaus siab heev. Ntxiv rau, nws ua noj sai.

Qhov no yooj yim piav qhia los ntawm biochemistry. Hauv cov nqaij leeg tom qab tua tsiaj, tshuaj lom neeg cov tshuaj tiv thaiv txuas ntxiv mus, uas cuam tshuam rau nws cov qauv, thiab, raws li, cov qauv ntawm cov protein. Cov txheej txheem no hu ua nqaij fermentation, los yog autolysis.

Tab sis nqaij autolysis yog qhov muag heev. Piv txwv li, yog tias ib tug tsiaj muaj convulsions thaum lub sij hawm tua, tus nqi ntawm autolysis yuav nce, thiab qhov zoo ntawm cov nqaij yuav deteriorate. Cov txheej txheem ntawm cov nqaij fermentation yog cuam tshuam los ntawm kev noj qab haus huv ntawm tus tsiaj, cov xwm txheej ntawm nws pub, hnub nyoog, rog thiab ntau lwm yam.

Lub plawv ntawm qhov teeb meem

Cia peb xav txog cov theem ntawm cov nqaij autolysis - cov txheej txheem ntawm kev khaws cov ntaub ntawv raw, uas ua kom cov nqaij mos ntawm cov nqaij fibers tau tiav, kev hloov pauv hauv chemistry thiab physics ntawm cov protein, thiab, raws li, ceev,noo noo-retaining zog, saj, tsw, xim ntawm nqaij. Los yog yuav ua li cas tom qab tua cov nqaij leeg.

Tom qab kev tua, thaum lub cev tsis ua haujlwm lawm, cov txheej txheem pib los ntawm cov enzymes proteolytic - c altapain thiab catalepsin - txuas ntxiv tshwm sim hauv cov leeg nqaij. Lawv rhuav tshem cov proteins hauv cov ntaub so ntswg rau cov amino acids, glycogen rau qabzib, rog rau cov roj ntsha uas muaj roj. Tag nrho cov nqaij steak fermentation txheej txheem no kav ntev txog 28 hnub thiab ua rau cov nqaij mos thiab flavorful. Tau kawg, yuav raug thev naus laus zis.

Chav los yog fermented

Thaum koj yuav cov nqaij tshiab ntawm lub khw, koj yuav tsum paub tias qhov no tsis yog li ntawd. Paired nqaij yog xam tsuas yog thaum thawj 3 teev. Xws cov ntaub ntawv raw muaj txoj siv ntom thiab noo noo, tsis txhob hais me nyuam me thiab tsw. Cov acidity nce me ntsis (pH - 7.2).

theem tom ntej ntawm autolysis yog txhav. Cov theem no tshwm sim rau 1-2 hnub ntawm qhov kub ntawm 0 txog 4 ° C. Cov nqaij poob noo noo-resistant zoo, ua ntau ntom thiab tawv. Qib pH poob rau acidity.

Tom ntej los txog qhov kawg nruj lossis theem kawg ntawm fermentation. Cov kua qaub nyob rau hauv cov ntaub so ntswg softens lawv, thiab lawv poob lawv elasticity. Qhov txo qis hauv hardness pib ntawm 5-7 hnub ntawm qhov kub ntawm 0 txog 4 ° C. Qhov ntsuas tau zoo ntawm saj thiab aroma tau mus txog rau hnub 14-30.

Hnub no, siv ob txoj kev ntawm cov nqaij laus - qhuav fermentation ntawm nqaij thiab ntub.

Kev laus qhuav yog muab cov khoom siv tshwj xeebChambers qhov twg muaj qee yam kev tswj hwm ntawm cov av noo thiab qhov kub thiab txias. Txoj kev no ntawm autolysis yog tsom rau evaporating noo noo los ntawm raw cov ntaub ntawv thiab softening nqaij fibers. Qhov zoo tshaj plaws ntsuas ntawm saj thiab aroma yog tiav nyob rau 15-30 hnub. Qhov tsis zoo ntawm txoj kev no yog qhov poob txog li 20% ntawm qhov hnyav vim qhov poob ntawm noo noo thiab txiav ntug ntawm cov nqaij daim. Tsis tas li ntawd, yog tias cov thev naus laus zis raug ua txhaum cai, cov nqaij tuaj yeem yooj yim deteriorate nyob rau hauv lub zog ntawm putrefactive microorganisms.

Rau fermentation ntawm cov nqaij los ntawm ntub autolysis, nws yog muab tso rau hauv lub hnab yas nqus tsev vacuum, qhov twg nws yog khaws cia los ntawm ib hnub mus rau 4 lub lis piam. Txoj kev no tau tshwm sim tsis ntev dhau los, tab sis txog li 90% ntawm cov khoom siv raw rau steaks hauv ntiaj teb tau npaj ua li no. Qhov zoo ntawm txoj kev yog tias cov ntaub ntawv nyoos poob li 5% ntawm cov dej noo thiab yuav luag tsis poob, thiab cov nqaij yuav muaj kua thiab sib tw. Txawm li cas los xij, cov nqaij tau txais cov xim hlau me me, txawm hais tias qhov no yog qhov tsim nyog rau qee hom steaks.

Nyob rau hauv kev lag luam ntawm cov nqaij fermented, ntau txoj hauv kev (lub cev, tshuaj, biochemical) tau tsim los ua kom cov txheej txheem hnyav. Cov nqaij nyoos uas tau dhau los ua fermentation yog cim DRY-AGE (matured).

Nqaij fermentation tom tsev

Kuv puas tuaj yeem npaj nqaij rau steak tom tsev? Lo lus teb yog yog, tab sis nws yuav siv sij hawm me ntsis.

Yog tias koj tau yuav lub txee tshwj xeeb rau cov nqaij laus - koj yuav tsis muaj teeb meem dua li kev yuav cov nqaij nyuj zoo. Tab sis nyob rau hauv ib tug pa tub yees, qhov tseeb fermentation ntawm nqaij los ntawm qhuav agingnyuaj - nws tsis tswj cov av noo thiab huab cua ncig. Tab sis yog tias koj nquag nphoo ntsev tsis tu ncua ntawm steak, qhov no yuav tiv thaiv kev loj hlob ntawm cov kab mob thiab nqus dej ntau dhau ntawm nws. Tej daim ntawm nqaij sprinkled nrog ntsev yuav tsum tau qhwv nrog gauze thiab muab tso rau ntawm ib tug hlau khib. Koj tuaj yeem khaws cov steak li no tsis pub dhau 3 hnub ntawm qhov kub ntawm 4 ° C.

Nyob-laus steak nqaij yog yooj yim rau ferment. Muaj ntau yam khoom siv rau lub tshuab nqus tsev khoom ntawm lub khw. Tab sis nyob rau hauv rooj plaub no, koj yuav tsum nco ntsoov tias cov nqaij yuav tau khaws cia ntawm qhov kub thiab txias, thaum ua raws tag nrho cov cai ntawm kev nyiam huv.

Koj tuaj yeem ua tau yooj yim dua - yuav cov nqaij nyug chilled, qhwv hauv parchment, waffle phuam los yog cheesecloth thiab tso rau hauv lub tub yees li niaj zaus. Nyob rau hauv cov ntaub ntawv no, lub gauze yuav tsum tau hloov raws li nws yog moistened. Tom qab 5-6 hnub, cov nqaij yuav softer, thiab nws saj yuav nplua nuj. Tab sis qhov cua sab saud yuav tsum tau txiav tawm.

Yog tias softening ntawm cov nqaij fibers yog ib qho tseem ceeb rau koj, ces ob txoj kev ntawm cov nqaij laus yog sib npaug. Tab sis yog tias koj xav kom tau txais kev txaus siab tiag tiag, xaiv cov nqaij fermentation qhuav rau steak.

Yuav ua li cas ua kom zoo meej steak

Qee lub tswv yim rau ua noj ua haus steak zoo.

• Txhua daim nqaij siv sijhawm sib txawv kom ncav cuag nws qhov kev ua tau zoo. Yog li, hauv ib lub txee tshwj xeeb, cov tav yuav autolyse hauv 28 hnub, thiab tuab steak hauv 8 lub lis piam.
• Cov txheej txheem rau cov nqaij noj qab haus huv yog xim liab-xim av thiab tuav cov hniav thaum niasib.
• Tus tsiaj ntawm tus tsiaj, nws lub hnub nyoog thiab kev tua raug raug cuam tshuam rau qhov saj ntawm steak. Marbled nqaij nyuj (grain-fed) los ntawm Agnus, Hereford thiab Wagyu breeds yog tshwj xeeb tshaj yog muaj nqis.
• Thaum cov txuj lom thiab Himalayan ntsev ntxiv, saj thiab aroma ntawm steak yuav ua kom zoo dua.

Lwm txoj kev ntawm autolysis

Tseem muaj lwm txoj hau kev rau hnub nyoog nqaij.

Fermentation hauv dej ntxhia (aqua-aging) kav ntev txog 5 lub lis piam. Tab sis tsis yog txhua yam yog yooj yim heev - muaj pes tsawg leeg ntawm minerals thiab nruj adherence rau technology teeb meem. Peb ua tej yam zoo sib xws thaum peb marinate nqaij barbecue hauv dej ntxhia.

Gourmet cuisine (hautgoût - hauv Fab Kis thiab txhais tau tias "high cuisine") yog kev laus ntawm cov nqaij ua si hauv pluab, uas muab cov nqaij tart-qab zib. Niaj hnub no nws tsis siv, vim nws tsis ua raws li kev nyiam huv.

Technology rau kev laus nqaij rog rau ntau pua xyoo. Hauv qhov no, cov nqaij yog npog nrog ib txheej ntawm nqaij nyuj rog.

Rau cov nqaij fermentation rau steaks, tsis yog tsuas yog cov tub yees tshwj xeeb ntawm kev muag, tab sis kuj pob khoom. Pwm laus hnab muab cov nqaij sib txawv nutty tsw. Cov hnab ntim nrog ib nrab-permeable membranes (LavaA-Vac) tso cai rau cov kua txiv hmab txiv ntoo kom dim thiab khaws cov steak ntawm qhov kub txog li 3 ° C. Peb ceeb toom rau koj tias koj yuav tsum ua raws li cov lus qhia rau lawv siv.

Thiab kawg

Supermarkets twb muaj cov nqaij nyug txawv teb chaws DRY-AGE. Nyob rau hauv post-Sovietchaw tsim khoom ntawm fermented nqaij yog heev me me. Qhov no yog vim qhov tseeb tias kab lis kev cai ntawm kev noj cov nqaij zoo li no tsis tuaj lossis tsuas yog txhim kho. Muaj ob tus neeg tsim khoom ntawm cov nqaij no hauv tebchaws Russia - Miratorg online khw thiab Zarechnoye pawg tuam txhab.

Txoj kev loj hlob ntawm steakhouses nyob rau hauv lub teb chaws megacities nthuav cov gastronomic nyiam ntawm peb compatriots thiab enriches peb cov zaub mov nrog qab nqaij steaks los ntawm cov mos mos marbled nyuj tshaj plaws.