Kev piav qhia ntawm Brija-Savarin cheese thiab thev naus laus zis tsim khoom. Tus nqi zog, muaj pes tsawg leeg, txiaj ntsig thiab raug mob thaum siv. Kev Siv Ua Noj thiab Ntau Yam Keeb Kwm.
Brillat-Savarin los yog Brillat-Saveren yog Fabkis cov cheese mos ua los ntawm cov khoom nyoos pasteurized-nyuj mis nyuj thiab qab zib. Kev muag khoom mus rau cov khoom lag luam tsuas yog ua hauv chaw tsim khoom siv mis nyuj. Hnov - creamy, qaub; tom qab ua kom ntev ntev, qhov saj yog nplua nuj, nrog kov lub ntiaj teb, thiab hauv cov menyuam yaus cheese nws yog qhov muag, qab ntsev, nrog cov txuj lom me me uas pom tau, uas ua rau nws tus kheej zoo li qab. Kev ntxhib los mos - mos, creamy; xim - dawb nyob hauv nruab nrab ntawm kev txiav, nrog yellowness ze dua rau lub ntsej muag ci ci npog nrog lub paj ntawm cov pwm dawb. Cov duab ntawm lub taub hau yog lub tog raj kheej nrog txoj kab uas hla ntawm 12-13 cm thiab qhov siab ntawm 3-4 cm, qhov hnyav-0.43-0.5 kg.
Brillat-Savarin cheese ua li cas?
Thaum npaj cov ntaub ntawv raw, cov khoom pasteurized ua ke - mis thiab qab zib. Qhov sib piv yog 4, 5: 0, 56 l. Cream yog xav tau rog heev - 36-40%, nws tshwj xeeb yog sib cais. Cov kab lis kev cai pib: buttermilk nrog cov kab mob mesophilic (lactococcus lactis subspecies lactis, Lactococcus Lactis subspecies cremoris, Lactococcus lactis) thiab kab lis kev cai fungal (Penicillium thiab Geotrichum Candidum). Calcium chloride thiab ntsev tau siv ua cov tshuaj tiv thaiv.
Yuav ua li cas Brillat-Savarin cheese ua:
- Thaum sib xyaw cov khoom raw, mis nyuj sov kom sov li 26 ° C, thiab qab zib - txog 37 ° C. Homogenization ntawm cov khoom noj tau nqa tawm thaum lub sij hawm muab tshuaj txhuam, cais rau txhua qhov muaj. Tom qab ntawd lawv tos kom txog thaum qhov kub tau poob mus rau 30 ° C, ncuav rau hauv buttermilk thiab ntxiv cov hmoov nplej. Thaum cov kab lis kev cai kab mob tau nqus, lub thawv kaw. Tom qab 2-3 feeb, koj tuaj yeem sib tov txhua yam kom huv si.
- Cov kua txiv hmab txiv ntoo rennet tau ntxiv. Lub peculiarities ntawm kneading ntawm theem no yog co txheej sab saum toj. Yog tias qhov no tsis ua tiav, cov zaub yuav yog ob txheej - cream cheese rau saum, mis rau hauv qab. Cov curdling tau tswj hwm rau 10 feeb, thiab tom qab ntawd, thaum pub mis pib tuab, txhua yam tau rov kaw nrog lub hau. Nws yuav tsum tau nyob hauv siab tias fermentation ntev - txog 4 teev. Txhua lub sijhawm no nws yog qhov tsim nyog kom tswj tau qhov kub thiab txias.
- Cov curd txheej tau txiav rau hauv qhov loj loj (ntug 2, 5 cm) thiab tos kom txog thaum cov whey tso tawm. Tom ntej no, daim yog crushed, sab laug kom cais cov kua thiab kneaded. Yog tias txhua yam tau txias, qhov kub tau nce ntxiv rau 30 ° C, maj mam, los ntawm 1 ° C rau 10 feeb.
- Nta ntawm yuav ua li cas Brillat-Savarin cheese tau npaj los ntawm cov tuam txhab sib txawv. Txhawm rau cais cov whey, cov curd loj tau pauv mus rau muslin thiab raug ncua 30 feeb lossis sab laug ntawm lub rooj tso dej rau 8-12 teev. Thaum ua cov txheej txheem no hauv txoj kev kawg, nws yog qhov yuav tsum tau ua kom muaj kev huv huv thiab ua kom huv si txhawm rau txhawm rau zam kev nkag mus ntawm cov kab mob muaj sia los ntawm sab nraud.
- Cov tsev cheese tsis muaj dej tau muab tso rau hauv cov pwm thiab sab laug rau ib hnub ntawm chav sov, tig txhua 3-4 teev. Lub ntim thawj zaug yog ib nrab vim yog qhov qis dua. Thaum salting, xub npog 1 sab thiab sab nrog ntsev qhuav, thiab 6 teev tom qab, tom qab tig, lwm yam.
- Lub taub hau tau khaws cia rau 12 teev, thiab tom qab ntawd hloov mus rau chav ua kom sov nrog qhov kub ntawm 14 ° C thiab cov av noo ntawm 65-70%, qhuav rau ib hnub thiab sab laug kom paub tab, hloov pauv microclimate ntawm chav-10-12 ° C thiab 90-95%. Thaum lub sijhawm fermentation, nws yog qhov yuav tsum tau ua kom ntseeg tau tias cov xwm txheej nyob hauv qhov kev ntxhib los mos tseem nyob ruaj khov, ya raws poob qis.
Koj tuaj yeem saj nws hauv ib lub lis piam. Fresh Brillat-Savarin cheese tseem tsis tau muaj crust, thiab cov kab lis kev cai fungal tsis tau muaj sijhawm los qhib. Cov tawv dawb tuaj pwm yuav tsis tshwm ua ntej li ib lub lim tiam. Lub sijhawm ua kom siab tshaj plaws yog 4 lub lis piam.
Fab Kis nyiam cheese hnub nyoog rau 21-28 hnub, tab sis cov uas nyuam qhuav tau paub dua nrog cov saj tshiab sim kom tau nws hluas, tom qab loj hlob rau 14 hnub. Raws li kev tshuaj xyuas, cov xab npum tom qab hnov zoo li hauv taub hau.
Nyeem ntxiv txog yuav ua li cas Huntsman cheese
Muaj pes tsawg leeg thiab cov ntsiab lus calorie ntawm Brija-Savarin cheese
Tsis tas yuav ntshai ua kom hnyav thaum qhia cov khoom tshiab. Txawm hais tias siv cov tshuaj nplaum peb npaug thiab cov rog cov ntsiab lus ntawm cov teeb meem qhuav - 71%, lub zog muaj nqis tsis ntau dua li ntawm cov khoom sib xws uas muaj cov kua mis sib xyaw.
Cov ntsiab lus calorie ntawm Brija-Savarin cheese yog 385 kcal rau 100 g, ntawm uas:
- Cov protein - 8, 5 g;
- Yog ' - 38 g;
- Cov carbohydrates - 2.5 g.
Ntawm cov as -ham, cov ntsiab lus siab ntawm cov vitamins A, E thiab pab pawg B yuav tsum tau sau tseg, qhov ntau ntawm sodium tau piav qhia los ntawm salting. Kev noj 100 g tuaj yeem ntxiv calcium los ntawm 20%, los ntawm 27% los ntawm phosphorus, los ntawm 8% los ntawm calcium. Txawm li cas los xij, tsis tas yuav sim ua kom rov zoo li no los ntawm kev mob lossis siv lub cev ntau dhau.
Cov tshuaj pom zoo txhua hnub yog 30-50 g. Tsis txhob hnov qab tias Brija-Savarin cheese muaj cov kab mob hu ua fungal uas txhawb kev loj hlob ntawm cov pwm dawb.
Cov lus pom zoo kom poob phaus: txhawm rau hlawv lub zog uas lub cev tau txais nrog "qab zib" zoo, koj yuav tsum caij tsheb kauj vab li 15 feeb, khiav li 10 feeb lossis ua haujlwm hauv tsev li 40-45 feeb, yam tsis cuam tshuam kev saib xyuas. TV lossis xov tooj.
Cov txiaj ntsig ntawm Brija-Savarin cheese
Nws tau pom tias cov uas noj ntau yam no tsis tu ncua hnub nyoog tom qab. Nws tau lees paub qhov tseeb tias tom qab fermentation ntawm curd loj nrog kev koom tes ntawm Geotrichum Candidum, nws tau txais cov khoom kho mob - nws inhibits cov kab mob plab hnyuv microflora thiab tiv thaiv kev txhim kho ntawm cov kab mob hauv lub cev ntev.
Cov txiaj ntsig ntawm Brija-Savarin cheese
- Normalizes kev ua haujlwm ntawm cov hematopoietic system thiab txhawb kev tsim cov qe ntshav liab, ua kom lub neej muaj sia ntawm cov qe ntshav liab no ntev.
- Txo qhov zaus ntawm kev tawm tsam kub siab.
- Ua kom muaj kev tiv thaiv kab mob ntau ntxiv thiab tsim cov xwm txheej zoo rau kev rov tsim cov lactobacilli uas ua rau lub lumen ntawm txoj hnyuv me.
- Nws muaj anti-inflammatory zog.
- Stabilizes dej thiab electrolyte tshuav nyiaj li cas.
- Txo kev pheej hmoo ntawm atherosclerosis.
- Densifies cov nqaij pob txha, tiv thaiv kev txha.
Qhov ntau yog tshwj xeeb tshaj yog muaj txiaj ntsig zoo rau cov poj niam uas twb dhau mus lawm lawm. Ua tsaug rau qhov saj qab, ua rau lub siab nce siab, kev xav nyuaj siab tsis thab, kev xav hauv lub xeev zoo dua qub, kev tsaug zog tsaug zog. Qhov hnyav nce tau qeeb los ntawm kev ua kom nrawm cov metabolism hauv qib cellular. Yog tias koj faib sijhawm tsawg heev rau kev ua kis las, koj tuaj yeem tsis tsuas yog tiv thaiv kev tsim cov txheej rog, tab sis kuj zam qhov pom ntawm cellulite.
Contraindications thiab raug mob ntawm Brija-Savarin cheese
Txawm hais tias tsis muaj qhov txaus ntshai microbiological, vim tias cov ntaub ntawv raw tau muab tshuaj txhuam, qhov ntau yam no yuav tsum tsis txhob nkag rau hauv cov ntawv qhia zaub mov rau cov poj niam cev xeeb tub, cov neeg muaj teeb meem zom zaub mov, thiab menyuam yaus hnub nyoog qis dua 16 xyoo. Txawm hais tias qhov tshuaj penicillin ntau npaum li cas hauv ib hnub yog tsawg dua li ntawm 1 ntsiav tshuaj ntawm cov tshuaj nquag ntawm cov tshuaj tua kab mob ntawm tib lub npe, kev siv tuaj yeem ua rau kev txhim kho ntawm dysbiosis.
Brija -Savarin cheese yog teeb meem rau cov neeg uas muaj mob lossis mob raum mob raum - muaj ntsev ntau dhau hauv nws. Rau tib lub laj thawj, koj yuav tsum tso tseg ib ntus ntawm qhov ua tau zoo thaum muaj ntshav siab, mob gout, thaum lub sijhawm ua rau mob hawb pob ntau ntxiv.
Nrog kev rog, kev tsim txom cov cheese yog teeb meem. Yog tias koj noj ntau dua 30 g ib hnub, koj tsis tuaj yeem ntshai qhov hnyav nce.
Nyeem ntxiv txog kev phom sij ntawm Mascarpone cheese
Zaub xam lav nrog Brija-Savarin cheese
Qhov ntau yam no tuaj yeem nyiam ntawm nws tus kheej thiab siv los ua cov khoom lag luam hauv ntau yam tais diav, los ntawm zaub nyoos thiab cov tais kub rau cov khoom qab zib. Nws yog kib-kib, marinated, sib xyaw nrog cov tsw qab. Txawm tias muaj tseeb tias txawm tias hauv cov khw noj mov muaj cov cawv txiv hmab liab liab feem ntau muab rau nws, koj yuav tsum thov kom haus cawv dawb, feem ntau qhuav. Qhov saj ntawm cov txiv hmab liab "tua" qhov qub saj.
Los ntawm txoj kev, cov hluas cheese tsis tshua tau noj los ntawm nws tus kheej. Yog tias koj npaj yuav muab nws tso rau hauv cov phaj cheese, sau lub taub hau nrog truffles ua ntej. Cov nceb kim kim tau hau hauv cov kua zaub nrog rau ntau cov txuj lom kom txog thaum siav, muab tso rau ntawm lub lauj kaub kom qhuav. Lub sijhawm no, txiav lub taub hau ntawm Brija-Savarin nyob hauv nruab nrab, ua tib zoo tshem tawm cov tub ntxhais uas ntxim nyiam tshaj plaws nrog rab riam thiab sib tov nrog daim ntawm truffles. Tom qab ntawd cov cheese tau sau dua, muab tso rau hauv lub hnab ntim cua sov-ntsws thiab tawm mus rau 2-3 hnub ntawm qhov kub ntawm 10-14 ° C thiab cov av noo ntawm 90-95%. Lub cellar yog qhov zoo rau qhov no. Nws tsis tuaj yeem tawm ntawm lub taub hau yam tsis muaj lub plhaub - fermentation yuav rov pib dua, thiab cov khoom lag luam kim yuav tig qaub.
Daim ntawv qhia nrog Brija-Savarin cheese:
- Ci qos yaj ywm … Cov tubers tau qhwv hauv ntawv ci thiab ci hauv qhov cub kom txog thaum kev sib tw, nrog rau tev. Kev npaj tau raug tshuaj xyuas los ntawm kev xaum nrog rab koob. Sib tov cov cheese, txiav tawm cov tawv nqaij, nrog finely tws ntsuab dos. Kev phais yog ua rau saum cov qos yaj ywm thiab nruab nrab yog ua tib zoo tshem tawm los ntawm nws, tau txais cov khob uas tuaj yeem noj tau. Yog tias nws nyuaj rau daws qhov kev ua haujlwm nyuaj no, cov tubers raug txiav ib nrab. Ua ntej, txhoov nqaij npuas kib los yog brisket yog kib hauv lub lauj kaub. Thiab tom qab ntawd faib cov lard, ib daim ntawm cov qos yaj ywm hau tau coj los rau xim daj. Yog tias tsis muaj rog txaus, ntxiv butter, tsuas yog me ntsis. Tag nrho cov ci yog tov nrog cheese thiab dos zaub xam lav, ntim nrog "khob", ci rau 5-6 feeb hauv qhov cub ntawm 210 ° C. Ua hauj lwm nrog qaub cream.
- Khoom noj txom ncauj kub … Lub taub dag me me yog tev, cored thiab txiav rau hauv ib feem. Roj ib lub tais ci nrog roj txiv roj thiab nteg tawm taub dag, txhoov cov dos ntsuab, cov noob txiv walnut, thiab cov cheese hauv cov khaubncaws sab nraud povtseg. Koj tuaj yeem ua 2-3 txheej, tsuas yog txheej tuab tsis xav tau. Ntsev thiab kua txob. Ci kom txog thaum lub taub dag muag muag thiab Brillat-Savarin yaj. Ua hauj lwm kom txog thaum nws txias.
- Ci zucchini … Zucchini me me, 2 daim, txiav rau hauv daim me me thiab hlais hauv cov ntsev kom txog thaum muag muag, tab sis kom tsis txhob tawg. Lawv raug pov rov qab rau ntawm lub lauj kaub thiab tso cai kom qhuav me ntsis. Preheat qhov cub kom 200 ° C. Sib cais kib nqaij qaib kom txog thaum kev sib tw hauv cov roj paj noob hlis thiab lub caij nrog ntsev, zib ntab thiab kua txob. Zucchini tau muab tso rau hauv ib txheej hauv qhov cub thiab nchuav nrog qe thiab qab zib, nplawm hauv qab zib 30-40 g. Ci ntau heev thiaj li hais tias daim tawv nqaij Golden ua rau saum, thiab kis rau ntawm daim hlau, txiav ua tej daim. Sab saum toj - kib daim siab. Rau kev saj, ntxiv me ntsis celery, txhoov rau hauv rab, thiab nphoo nrog cov thyme qhuav.
- Qab zib qab zib … Hauv lub tais tais, tuav 210 g ntawm creamy cheese pulp yam tsis muaj crust nrog 4 lub qe nyoos (lawv yuav tsum xub muab tso rau hauv dej nrog cov dej qab zib yaj kom tsis txhob ua rau salmonellosis) thiab tuab cream - 0.5 liv. Ntxiv kua txob thiab ntsev yog xav tau. Cia kom khov hauv lub tub yees, ntxhi txhua 40 feeb kom cov nplais loj tsis tsim. Mis nyuj khov tau txais kev pab nrog cheese mousse: lub sijhawm no lub tais ntawm cov kua tau ntim nrog 250 g ntawm cheese, 100 g ntawm cream thiab 4-5 dia ntawm elderberry liqueur. Yeej, txias, tab sis twb nyob ntawm lub txee ntawm lub tub yees. Txhawm rau kom tau txais qhov zoo tshaj plaws, cov tais diav tau dai kom zoo nkauj nrog caramel tus kheej ua raws li qab zib thiab tib yam liqueur. Lollipops yuav tsum tig xim av tom qab tawv.
Nws tsis tas yuav tsum tshem tawm cov tawv nqaij thaum noj cov khoom qab zib.
Cov lus tseeb nthuav txog Brija-Savarin cheese
Qhov ntau yam no tau pib tsim tsuas yog xyoo 1930. Qhov txaus siab, Androuet Henri, tus tsim cov cheese uas tsim daim ntawv qhia, muab lub npe tsis yog lub npe ntawm thaj av uas nws nyob thiab ua haujlwm, tab sis hwm cov pej xeem ntawm Fabkis nyob rau xyoo pua 18th - Jean Anthelm Brija -Savarin. Nws tsis yog tsuas yog koom nrog hauv kev ua nom tswv ntau lub sijhawm, tab sis tseem kawm txog kev noj zaub mov. Ib qho ntawm nws cov lus tau dhau los ua tis: "Qhia rau kuv tias koj noj dab tsi, thiab kuv yuav qhia koj tias koj yog leej twg!"
Qhov txaus siab, daim ntawv patent hloov tus tswv ob peb zaug. Hauv xyoo 2006, ntau yam raug tso tawm hauv lwm lub npe - Bograin, thiab xyoo 2016 nws tau rov qab los rau nws "lub npe qub". Hauv tib lub xyoo, 1400 tons tau tsim rau cov neeg siv khoom hauv tsev thiab rau kev xa tawm. Daim ntawv thov rau PGI xwm txheej tau txiav txim siab ntev. Nws tau ua ntawv thov xyoo 2013, thiab daim ntawv pov thawj tsuas yog muab tawm thaum Lub Ib Hlis 2017.
Tam sim no ntau yam yog tsim los ntawm dairies nyob hauv lub xeev Ile-de-France. Brillat-Savarin tau nthuav tawm ua triple cream cheese. Nws sib tw nrog lub meej mom hauv kev lag luam hauv tsev nrog Norman Excelsior. Cov neeg siv khoom tau muab lwm cov qauv ntawm cov khoom lag luam creamy hu ua Pierre Robert. Nws tau ua raws li daim ntawv qhia tib yam, tab sis lub sijhawm laus yog 6-8 lub lis piam.
Thaum yuav khoom, koj yuav tsum them nyiaj mloog tsis yog rau hnub tas sij hawm, tab sis kuj yog lub hli thaum lub taub hau mus muag. Gourmets thiab cov neeg nyiam ntawm ntau yam nyiam cov cheese ua los ntawm lub Plaub Hlis txog Lub Kaum Hli. Lub caij ntuj no Brija-Savarin yog rau cov neeg nyiam ua si.
