Smooth, semi-soft mozzarella yog cov cheese uas muaj kev ntxhib los mos. Koj puas xav tias tsis muaj txoj hauv kev los ua noj hauv tsev? Ces koj yuam kev lawm! Nws hloov tawm tias yog tias koj muaj qee yam khoom siv raw, koj tuaj yeem ua mozzarella koj tus kheej.
Cov ntsiab lus hauv daim ntawv qhia:
- Nta ntawm Mozzarella
- Yuav ua li cas ua mozzarella - thev naus laus zis tsim khoom
- Daim ntawv qhia ua mozzarella hauv tsev
- Video zaub mov txawv
Mozzarella yog hom cheese ua los ntawm nyuj mis nyuj (pasteurized lossis tsis tau muab tshuaj txhuam). Nws yog cov mos mos, fibrous, tshiab-saj cheese uas tsis tau ua cov txheej txheem ntev kom siav. Tam sim no hauv cov khw muag khoom nws muag tsawg kawg yog ob yam: tshiab hauv pob hauv brine thiab paub tab. Qhov tom kawg yog hu ua "pizza cheese" los ntawm cov kws tshaj lij, uas txhais tau tias "pizza cheese". Los ntawm nws tus kheej, cov cheese no tshwj xeeb heev. Nws yog cov hluas, uas yog, nws ripens hauv ob peb hnub, tsis zoo li lwm cov cheese, uas siv 1-1.5 lub hlis, thiab parmesan txawm tias ib nrab xyoo.
Nta ntawm Mozzarella
- Mozzarella cheese ua mos hauv lub sijhawm luv ntawm chav sov. Yog li ntawd, ua ntej siv nws, nws yog qhov zoo dua kom txias me ntsis cov cheese, yog li nws yooj yim dua rau kev ua noj, yog tias xav tau los ntawm daim ntawv qhia.
- Lwm qhov tshwj xeeb yog qhov khoom tsis ntshai ntawm qhov kub tsawg. Ntawd yog, khov hauv tsev Mozzarella tuaj yeem muab tso rau hauv lub tub yees, thiab tom qab defrosting qeeb, tag nrho nws cov khoom yuav raug khaws cia tag nrho hauv nws.
- Nws yaj zoo kawg nkaus, tsis tso cov rog, khaws nws cov yam ntxwv viscosity thiab tsis "qhuav tawm", txawm tias tom qab lub tais tau txias lawm.
- Qhov saj ntawm Mozzarella yog mos mos, tsis muaj ntawv hnyav, uas yog qhov zoo tshaj plaws, tsis cuam tshuam lwm cov khoom xyaw tseem ceeb.
- Lawv siv nws tsis yog ntawm nws tus kheej nkaus xwb, tab sis kuj siv nws hauv kev ua noj. Lub tais tseem ceeb uas nws siv yog pizza. Lwm cov zaub mov nrov yog Italian lasagna lossis cheese fondue. Tseem tshiab Mozzarella suav nrog zaub xam lav, piv txwv li, "Caprese". Nws tseem suav nrog cov nplej zom, kib kib, cov nceb thiab ntau ntxiv.
Yuav ua li cas ua mozzarella - thev naus laus zis tsim khoom
Thaum tsim cov cheese, nws yog ib qho tseem ceeb kom ua raws cov thev naus laus zis. Nws yog qhov tsim nyog kom tiv taus qhov kub thiab txias, tsim cov khoom tsim nyog rau cov khoom, thiab lwm yam. Cov khoom xyaw tseem ceeb thiab cov khoom siv raw rau kev tsim cov mozzarella yog raws li hauv qab no:
- Nyuj los yog twm mis nyuj, lossis sib xyaw ntawm cov no, muaj cov protein ntau, rog thiab khib nyiab.
- Cov kab lis kev cai pib lossis cov kab mob tsw qab uas muaj cov kab mob me me.
- Rennet los ntawm cov kua txiv plab lossis lwm cov kua mis xws li potassium chloride thiab sodium chloride ua ntsev hloov pauv.
- Cov tshuaj ntxiv uas txhim kho cov khoom lag luam zoo: ntau hom hmoov txhuv nplej siab thiab hmoov nplej, kua txiv hmab txiv ntoo, dej haus.
Hauv cov tsev tsim khoom cheese, txheej txheem txheej txheem cheese suav nrog cov theem hauv qab no:
- Kev txais mis, ntxuav mis thiab ua kom tiav.
- Pasteurization, curd tsim thiab ripening ntawm curd loj.
- Kev sib tsoo, kev ua haujlwm thermomechanical thiab hloov pauv.
- Txias thiab ntim khoom.
Ntawm cov tuam txhab, kev tsim cov mozzarella pib nrog mis nyuj pasteurization, tom qab ntawd coagulation ntawm t30-38 ° C thiab fermentation ntawm cov khoom. Tom qab ntawd ib feem ntawm cov whey raug tshem tawm, thiab txheej txheem kev loj hlob tshwm sim ntawm 5 ° C. Tom qab ntawd, curd tau muab tso rau hauv lub tshuab nqus tsev. Qhov loj yog siav ntawm 80-90 ° C kom txog thaum ywj pheej thiab tsim raws li qhov xav tau loj. Cov whey seem yog siv los ua Ricotta cheese. Cov tsim mozzarella yog txias hauv cov brine tshwj xeeb. Txhua qhov txheej txheem no tshwm sim ntawm qhov kub thiab txias, uas tsis tuaj yeem hloov pauv, qhov no yog qhov tseem ceeb heev. Txij li thaum mozzarella tawm los kub, thiab txhawm rau txhim kho cov duab, nws tau txias. Thaum txias txias, tsis zoo, saj thiab tsos yuav tshwm sim. Chilled mozzarella tau ntim. Nws kuj tseem ceeb ntawm no tias lub ntim khoom yuav tsum muaj kua. Qhov no lav lub txee lub neej txog li 20 hnub thiab ua rau cov cheese muag muag. Txwv tsis pub, cov cheese yuav qhuav tawm yam tsis muaj brine thiab lub neej txee yuav txo qis ob peb zaug.
Daim ntawv qhia ua mozzarella hauv tsev
Dua li qhov tseeb tias thaum xub thawj siab ib muag, nws yuav zoo li cov txheej txheem thev naus laus zis ntawm kev ua mozzarella hauv lub hoobkas, tab sis hauv tsev nws tseem tuaj yeem ua tiav. Ntxiv mus, nws tau npaj ntau yam zoo ib yam li hauv kev tsim khoom, tab sis qee cov khoom xyaw thiab qib tsim khoom yuav txawv me ntsis.
- Cov ntsiab lus calorie ntawm 100 g - 280 kcal.
- Qhov hnyav - txog 1 kg
- Lub sijhawm ua noj - txog 2 teev
Cov khoom xyaw:
- Rog, mis nyuj hauv tebchaws - 4 l
- Citric acid - 1.5 tsp
- Cov dej haus - 175 ml
- Rennet - muag hauv lub tsev muag tshuaj (ua ntej siv, nco ntsoov xyuas hnub tas sij hawm thiab nyeem cov lus qhia)
Kauj ruam yog kauj ruam ua noj:
- Dissolve citric acid hauv 125 ml ntawm cov dej txias txias. Qhov no yog qhov tsim nyog los muab cov cheese rau qhov xav tau sib xws. Ua kua qaub kom txog thaum nws yaj tag.
- Dissolve lub rennet hauv cov dej seem (50 ml). Tab sis pom qhov tseeb ntawm cov kua hauv pob. Do cov hmoov kom txog thaum yaj.
- Ncuav mis nyuj rau hauv lub lauj kaub thiab ua kom sov txog li 17 ° C. Yog tias qhov kub siab tshaj qhov qub, tom qab ntawd txias cov mis me me, txwv tsis pub, thaum ntxiv cov kua qaub, nws yuav tam sim tam sim, uas tseem tsis tau xav tau nyob rau theem no.
- Maj mam ncuav cov kua citric acid rau hauv cov mis nyuj hauv cov kwj dej nyias thiab do tas li.
- Muab lub lauj kaub tso rau ntawm lub qhov cub, teeb lub cua sov kom qis thiab ua kom sov li 35-38 ° C. Txhawm rau ua qhov no, nws yog qhov zoo dua los siv tus pas ntsuas kub tshwj xeeb los tswj qhov ntsuas kub.
- Tom qab ntawd ncuav cov yaj rennet yaj rau hauv cov mis thiab sib tov zoo rau 2-3 feeb. Hauv qhov no, qhov hluav taws kub yuav tsum tsawg.
- Tom qab ntawd tua lub qhov cub, npog lub lauj kaub thiab tos 30-40 feeb. Yuav muaj txheej txheem folding, uas tau tsim qee qhov khov, tab sis qhov loj yuav tsum tsis txhob lo rau ntawm koj txhais tes. Siv rab diav los txhawm rau txhawm rau khov thiab tshem tawm cov kua ntau dhau.
- Ua kom sov cov whey ntxiv tom qab curdling rau 85-90 ° C. Ncuav txog 1 khob, ntxiv ntsev rau qhov no thiab do. Qhov no yuav yog cov brine rau khaws cov cheese.
- Dip cov cheese rau hauv seem ntawm cov whey rhaub. Tom qab 10-20 vib nas this, tshem nws tawm, nco ntsoov nrog koj txhais tes thiab ncab nws. Nyob rau tib lub sijhawm, nws yuav tsum tsis txhob tawg. Tom qab ntawd dov cov curd rov qab rau hauv cov ntshav thiab ua raws tib txoj hauv kev. Rov ua qhov no kom txog thaum cov cheese muaj kev sib tw, hlua thiab du. Txhawm rau kom tsis txhob hlawv koj txhais tes, nws yog qhov zoo dua los ua cov txheej txheem no nrog cov hnab looj tes tuab.
- Txiav qhov ua tiav mozzarella rau hauv cov pob los yog ib daim hlab thiab poob rau hauv qhov npaj me ntsis salted whey. Muab cov cheese txias thiab cia rau ob peb hnub.
Tswv yim: Yog tias xav tau, ntxiv cov txuj lom, cov txiv ntseej lossis cov nqaij npua thaum kneading thiab ncab mozzarella hauv tsev. Qhov no yuav ua rau cheese saj txawv dua.
Video zaub mov txawv:
