Uninzi lwethu luyakuthanda ukutya itshizi, akunjalo? Kodwa xa sicinga ngetshizi, sihlala sicinga ngayo njengesitya esinamafutha amaninzi netyuwa, kwaye kufuneka sityiwe kuphela ngezihlandlo ezikhethekileyo. Nangona kukho inyaniso ethile kuloo bali, ayisebenzi kuzo zonke iintlobo zetshizi. Ingakumbi itshizi yeParmesan esithetha ngayo namhlanje ayinjalo. Le tshizi inamandla, ehlala ixesha elide igcwele isondlo kwaye iyimfuneko ekhitshini lakho. Ngoko makhe sijonge yonke into malunga nalo "kumkani weetshizi".
Yintoni le shizi yeParmesan?
Ngamafutshane, iParmesan yitshizi eqinileyo neyomileyo. Xa ithelekiswa nezinye iitshizi ezifana nemozzarella, ayinamanzi amaninzi.
Imbali yayo iqala e-Itali yamandulo. Yayingababingeleli belo xesha abafumanisa indlela yokwenza uhlobo lwetshizi olunokugcinwa ixesha elide. Ngenkulungwane ye-15, babeqala ukwenza ezi zivili zinobunzima obuziikhilogram ezili-18.
Itshizi yeParmesan ibizwa ngokuba "ngukumkani weetshizi." Kwaye ngesizathu esivakalayo. KwiMbasa yeHlabathi yeCheese ka-2021, yoyisa ezinye iitshizi ezingama-4,000 ukuze ibe yitshizi ebhaso liphezulu ehlabathini. Izazinzulu zifumanise ukuba iikhompawundi ezingama-31, kuquka ii-amino acids, ii-fatty acids , kunye neeminerali, ziyadibana ukuze zenze incasa yayo eyahlukileyo. Ayimnandi kangako, ayimuncu, okanye inetyuwa. Endaweni yoko, inencasa emnandi ebizwa ngokuba yi-umami .
Yenziwa njani le shizi kwaye yintoni umahluko phakathi kwayo neParmigiano-Reggiano?
Ukusuka kwiCheddar ukuya kwiGouda, izithako ezisisiseko ezisetyenziswa ekwenzeni zonke iintlobo zetshizi ziyafana: ubisi, ityuwa, iintsholongwane, kunye ne-rennet, i-enzyme ekhethekileyo eqala inkqubo yokwenza itshizi.
Okokuqala, ubisi luyaqina. Amaqhekeza aqunyiweyo ayaqhekeka kwaye inxalenye engamanzi (whey) iyasuswa. Emva koko, la maqhekeza ayahluzwa, acinezelwe kumavili amakhulu, aze afakwe kwisisombululo samanzi anetyuwa . Emva koko, la maqhekeza athathwa asiwe kwigumbi elikhethekileyo aze ashiywe ukuba avuthwe iminyaka eliqela.
Umahluko phakathi kweParmigiano-Reggiano kunye neParmesan
Usenokucinga ukuba nantoni na ebhalwe "Parmesan" ifana neParmigiano-Reggiano yokwenyani eyenziwe e-Itali. Kodwa akunjalo. Amazwe afana ne-United States awanamithetho ingqongqo yokwenza itshizi ezithengiswa phantsi kweleyibhile ethi "Parmesan".
I-Parmigiano-Reggiano yokwenyaniLuhlobo olukhethekileyo lwetshizi olwenziwe ngobisi lwenkomo olutsha kummandla waseParma/eReggio e-Itali olusebenzisa izithako ezintathu kuphela: ityuwa kunye ne-rennet, kwaye luphantsi kwenkqubo elawulwa ngokungqongqo.
Inqaku elibalulekileyo: I-rennet esetyenziselwa ukwenza iParmigiano-Reggiano yokwenyani ifumaneka kwizisu zamathole. Ngenxa yoko, ayikuko ukutya kwemifuno . Ukuba ungumdli wemifuno, kuya kufuneka ukhethe itshizi ebhalwe "iParmesan" esebenzisa i-rennet yokwenziwa.
Ixabiso lesondlo letshizi yeParmesan linjani?
Nangona abavelisi bobisi abahlukeneyo besenza iParmesan, ixabiso lesondlo liyafana kakhulu kuba inkqubo ilawulwa kakuhle. Nantsi into equlethwe yi-100 grams yeParmesan.
| Icandelo lezondlo | Ubungakanani (nge-100 gram nganye) |
|---|---|
| Iikhalori | 392 |
| Iiproteni | Iigram ezingama-35.71 |
| Amafutha | Iigram ezingama-25 |
| Iicarbohydrate | Iigram eziyi-3.57 |
Nangona iyimveliso yobisi, itshizi yeParmesan ngokwemvelo ayinayo i-lactose . Oku kwenza ukuba ibe lolunye ukhetho olufanelekileyo kwabo banengxaki yesisu emva kokusela ubisi. Ukongeza, ineevithamini kunye neeminerali ezininzi:
- I-calcium
- I-phosphorus
- Isodiyam
- I-Potassium
- I-Magnesium
- Ivithamini A
Iingenelo zempilo zetshizi yeParmesan
Ngoku makhe sijonge ezinye zezona zibonelelo ziphambili zokutya itshizi yeParmesan emzimbeni wethu.
1. Yomeleza amathambo kwaye ithintela i-osteoporosis
EYurophu, itshizi yeParmesan ithathwa njengesidlo esineempawu zonyango. Isizathu soku kukuba iqulethe i-calcium eninzi. I-calcium ibalulekile ekugcineni amathambo ethu esempilweni. Oku kunceda kakhulu ekuthinteleni i-osteoporosis , isifo apho amathambo aba buthathaka kwaye aphuke lula.
2. Inceda ekuthinteleni ukunqongophala kweproteni
Ukuba ungumtya wemifuno, mhlawumbi uyazi ukuba kunzima kangakanani ukufumana isixa esifanelekileyo seproteni. Iimveliso zobisi, ingakumbi itshizi, zingumthombo omkhulu weproteni. Iingcali zicebisa ukongeza malunga ne-100 grams yokutya okuneproteni eninzi njengetshizi ekutyeni kwakho kwemihla ngemihla ukuze ufumane ukutya okunempilo kwemifuno.
3. Inceda ukugcina uxinzelelo lwegazi lusempilweni
I-calcium sisondlo esibalulekileyo esingagcini nje ngokuqinisa amathambo kodwa sikwanceda ukugcina uxinzelelo lwegazi lusempilweni. I-calcium inceda imithambo yegazi ifinyeze kwaye ivuleke xa kufuneka. I-ounce (malunga ne-28 grams) yetshizi yeParmesan iqulethe malunga ne-335 milligrams ye-calcium. Oko malunga ne-26% yemfuneko yemihla ngemihla ye-calcium kumntu omdala!
Ngaba kukho naziphi na iingozi?
Itshizi yeParmesan ayisiyonto inkulu kangako. Yitshizi engenalactose. Ngenxa yokuqina kwayo, ukuba kukho iqhekeza elinobume, ungayinqumla uze uyitye ngokukhuselekileyo yonke eminye. Nangona kunjalo, njengazo zonke iitshizi, kukho into ethile kwiParmesan enokubangela i-allergies kwabanye abantu.
Ukunganyamezelani kweCasein
Oku kukwabizwa ngokuba yi-milk allergy. Oku kuthetha ukuba une-allergy kwiproteni ebizwa ngokuba yi-casein, efumaneka kubisi nakwiimveliso zobisi. Iimpawu zinokubonakala kwimizuzu ukuya kwiiyure emva kokutya into efana nale.
- IiHives
- Ukuphefumla
- Ukurhawuzelelwa nokurhawuzelelwa emlonyeni
- Ukudumba komlomo nemilebe
- Ubunzima bokuphefumla
- Ukuhlanza
Kwiimeko ezigqithisileyo, i-allergy enzima ebizwa ngokuba yi -anaphylaxis inokwenzeka, nto leyo enokubangela ukufa. Oku kunokukhokelela ekulahlekelweni zingqondo okanye ekufeni. Ukuba kuvela iimpawu ezinjalo eziqatha, kufuneka uye kwigumbi likaxakeka esibhedlele (ETU) ngoko nangoko. Nangona le allergy ixhaphake kakhulu ebantwaneni abancinci, abantu abaninzi bayayeka ukuba nengxaki njengoko bekhula.
Ukutyeba kwakho
Nangona itshizi yeParmesan ineenzuzo ezininzi zempilo, iphezulu kwiikhalori. Ukunyuka kobunzima kwandisa umngcipheko wezifo ezinzulu ezifana nesifo sentliziyo kunye nesifo sohlangothi. Ke ngoko, njengakukuphi na ukutya okunesondlo, kungcono ukutya itshizi yeParmesan ngokulinganisela .
Indlela yokusebenzisa itshizi yeParmesan
Ngaphandle kokuyifafaza phezu kwepasta, nazi ezinye iindlela ezilula zokunandipha le "kumkani weetshizi":
- Fafaza izilayi zetshizi yeParmesan phezu kwesaladi.
- Yitya neepeya ezintsha okanye izilayi zeapile.
- Gcoba uze ufafaze phezu kwepopcorn eshushu.
- Xa uqhotsa inkukhu okanye intlanzi, yifake kumxube wesonka.
- Yongeza imifuno ebilisiweyo kwi-omelet yamaqanda, okanye uyibeke phezu kwe-avocado toast.
- Yenza isosi yepesto emnandi ngokudibanisa amagqabi e-basil, igalikhi, kunye neoyile yomnquma kwi-food processor.
- Yisasaze phezu kwepizza oyithandayo.
- Yongeza i-Parmesan cheese pend kwisuphu xa upheka. Yongeza ubume obukhrim kunye nencasa ethambileyo yetyuwa kwisuphu.
Umyalezo Wokuya Ekhaya
- Itshizi yeParmesan kukutya okunesondlo, ngakumbi ityebile kwiproteni kunye necalcium, ebaluleke kakhulu emathanjeni.
- Ekubeni ngokwemvelo ingenayo i-lactose, ikwafanelekile nakwabo banengxaki yesisu emva kokusela ubisi.
- Nangona kunjalo, ekubeni ineproteni yobisi ebizwa ngokuba yi-casein, abantu abane-allergies yobisi kufuneka balumke. Ukuba ufumana nayiphi na i-allergies, qhagamshelana nogqirha wakho ngoko nangoko.
- Ngenxa yokuba iphezulu kakhulu kwiikhalori kunye nesodium (ityuwa), njengayo nayiphi na enye into, kububulumko ukuyitya ngokulinganisela.
- Ukuba ungumtya wemifuno, funda ilebheli uze ukhethe iParmesan eyenziwe nge-rennet yokwenziwa, njengoko iParmigiano-Reggiano yokwenyani ine-rennet yezilwanyana.
💬 Comments (0)
Akukho zimvo zithunyelweyo okwangoku. Faka uluvo lwakho apha okokuqala.
Faka uluvo lwakho