Kev piav qhia thiab kev tsim khoom ntawm Fourme d'Amber cheese. Cov khoom muaj txiaj ntsig, nqi zog, txwv kev siv. Zaub mov txawv nrog ntau yam no thiab nthuav qhov tseeb.
Fourme d'Ambert yog Fab Kis uas tsis tau khov cheese ua rau ua liaj ua teb los ntawm nyuj nyuj nyoos thiab hauv cov chaw tsim mis nyuj los ntawm mis nyuj pasteurized. Hnov - nruab nrab, cheesy; saj yog me me, piquant, nruab nrab salinity thiab tsis muaj qab zib, yog li nws tau pom zoo kom pib paub nrog ntau yam xiav nrog nws. Xim - lub teeb, yuav luag dawb, creamy, nrog zes ntawm blotches xiav; kev ntxhib los mos - ntom, oily, roj. Cov duab ntawm lub taub hau yog lub tog raj kheej siab, txoj kab uas hla - 9-12 cm, qhov siab - 20-22 cm, qhov hnyav - 1, 4-2 kg. Cov tawv nqaij yog ntuj tsim, lub teeb txho lossis xim av me ntsis, npog nrog cov pwm dawb.
Fourme d'Amber cheese ua li cas?
Txhawm rau kom tau 1 kg ntawm cov khoom kawg, npaj 8 liv mis. Pasteurized ntawm yuav. Nws tsis yog qhov tsim nyog kom sov nws yuav luag rau lub rhaub. Txhawm rau khaws cov khoom muaj txiaj ntsig, nws tuaj yeem nqa mus rau 60-63 ° C thiab khaws cia hauv qab lub hau rau 40 feeb. Rau curdling, rennet yog siv, rau coagulation - mesophilic lactic acid kab lis kev cai thiab xiav penicillin pwm. Cov tshuaj tiv thaiv - calcium chloride thiab ntsev.
Yuav ua li cas ua Fourme d'Amber cheese:
- Npaj cov dej da dej thiab ua kom sov mis rau 32 ° C.
- Thaum ntxiv cov kab lis kev cai microbiological, lub vat raug tshem tawm ntawm tshav kub. Tso cov hmoov nrog cov kab mob kom tsau rau saum npoo av thiab tsuas yog tom qab ntawd sib xyaw rau kev faib khoom, hliv hauv cov tshuaj calcium chloride diluted, thiab tom qab ntawd diluted rennet - rennie.
- Lawv tso cai rau koj so, tswj qhov ntsuas kub tas li.
- Tom qab tsim cov kale thiab tshuaj xyuas kom huv huv, nws tau txiav mus rau hauv cov nplais cheese nrog lub ntsej muag qhov loj me ntawm 1, 2 cm.
- Qhov tshwj xeeb ntawm kev ua Fourme-d'Amber cheese: cov nplej raug dai ntev, tso cai rau koj so ib ntus thiab tog rau hauv qab. Nws yog qhov tsim nyog uas lawv tau ntsws thiab ua kom npog nrog cov yeeb yaj kiab roj. Qhov no yuav pab tsim kom muaj tus yam ntxwv zoo thiab tso cai rau kev tsim "pwm zoo". Cov nplej yuav tsum tsis txhob sib dhos ua ke, tsuas yog tom qab ntawd kab noj hniav tuaj yeem ua rau hauv lub pulp.
- Sai li txheej txheej curd nrog cov nplej hloov pauv mus rau hauv qab, ib feem ntawm cov whey tau ntws tawm thiab tso cai so rau lwm 8-10 feeb.
- Cov ntaub ntawv Mesh tau hlua nrog cov ntaub uas tsis tshua muaj qhov hnyav thiab hloov cov cheese loj. Qhov kawg ntawm qhov teeb meem yog khi, kev tsim txom tau tsim.
- Ib teev tom qab, qhov teeb meem tau hloov pauv kom qhuav thiab huv, lub taub hau yav tom ntej tau hloov pauv, qhov hnyav ntawm lub nra hnyav tau nce.
- Tom qab 7-8 teev, salting yog nqa tawm hauv 20% brine, rau 12 teev, tig 3-4 zaug. Kom qhuav, tawm ntawm chav sov li 36-48 teev, hloov chaw txhua 4 teev. Cov ntaub pua plag los sis cov khoom sib tsoo tau siv los ua kev txhawb nqa.
- Rau kev loj hlob, lub taub hau tau muab tso rau hauv chav nrog qhov kub ntawm 10 ° C thiab 90% cov av noo. Qhov saum npoo yog punctured nrog rab koob zoo kom muab huab cua tsim nyog los qhib lub penicillin. Txhawm rau npaj Fourme-d'Amber cheese, zoo li hauv cov zaub mov qub, nrog cov zes tsis sib xws ntawm cov kab lis kev cai fungal, saum npoo ntawm lub taub hau tau cim tseg ua ntej nrog lub ntsej muag zoo thiab txhaj tshuaj raug txhaj rau hauv kev sib tshuam ntawm kab.
- Cov tshuaj tso tawm tau muab tshem tawm txhua hnub thiab lub ntim tau qhib me ntsis kom tso pa tawm 2 zaug hauv ib hnub. Yog tias txhua yam ua tiav kom raug, cov pwm dawb yuav tshwm rau ntawm qhov chaw tom qab 2 lub lis piam.
Lub sij hawm maturation ntawm cheese yog 1-4 lub hlis. Tig dua 1-2 zaug hauv ib hnub, tshuaj xyuas kev laus. Yog tias koj npaj yuav tau txais qhov ntxhib ntxhib ntxhib, tom qab 30 hnub, kom qeeb qeeb fermentation, lub taub hau tau qhwv hauv ntawv ci.
Muaj pes tsawg leeg thiab cov ntsiab lus calorie ntawm Fourme-d'Amber cheese
Tus nqi zog, hauv kev sib piv nrog cov khoom qab zib fermented ntawm hom no, yog qhov nruab nrab. Cov ntsiab lus rog ntawm cov teeb meem qhuav - 23%, ntawm lipid - 51%.
Cov ntsiab lus calorie ntawm Fourme-d'Amber cheese yog 336 kcal rau 100 g, ntawm uas:
- Cov protein - 19, 8 g;
- Rog - 28.5 g;
- Cov carbohydrates - txog li 0.2 g.
Cov vitamins rau 100 g:
- Retinol - 127 mcg;
- Beta -carotene - 25 mcg;
- Thiamine - 0.03 mg;
- Riboflavin - 0.5 mg;
- Nicotinic acid - 0.9 mg;
- Pantothenic acid - 2 mg;
- Pyridoxine - 0.17 mg;
- Folate - 49 mcg;
- Cobalamin - 1.2 mcg;
- Vitamin D - 0.23 mg;
- Tocopherol - 0.7 mg.
Minerals ib 100 g:
- Potassium - 131 mg;
- Phosphorus - 841 mg;
- Calcium - 490 mg;
- Sodium - 1203 mg;
- Magnesium - 20.5 mg;
- Hlau - 0.36 mg;
- Zinc - 6,2 mg;
- Tooj liab - 0, 11 mg;
- Selenium - 3.7 mcg;
- Manganese - 0.02 mg
Cov rog hauv Fourme-d'Amber cheese rau 100 g:
- Cov roj (cholesterol) - 97 mg;
- Cov roj uas muaj roj ntau - 18.2 g;
- Monounsaturated fatty acids - 6, 67 g;
- Polyunsaturated fatty acids - 0.77 g.
Qhov pom zoo ib feem ntawm Furm -d'Amber rau cov neeg laus ib hnub yog 60-80 g. Qhov nyiaj no npog 30% qhov pom zoo ntawm cov calcium, 60% - phosphorus, 30% - vitamin B12, cobalamin. Cov khoom no tseem ceeb heev rau kev tswj hwm lub neej noj qab haus huv, thiab lub cev tsuas tuaj yeem ntxiv nws los ntawm cov zaub mov uas muaj tsiaj protein. Ua tsaug rau vitamin B12, erythrocytes tau tsim, kev ua haujlwm ntawm hematopoiesis yog qhov qub, tag nrho cov ntaub so ntswg thiab lub cev tau rov ua dua tshiab.
Hom cheese no thaum lub sijhawm noj zaub mov tso cai rau koj ntxiv cov vitamins thiab cov zaub mov khaws cia, npaj rau kev tawm dag zog, tsim cov leeg ntawm qhov ntim uas xav tau thiab "ntsuas" ntawm cov xovxwm. Yog tias koj noj ib daim thaum sawv ntxov, koj yuav muaj peev xwm ua haujlwm tag nrho hnub.
Cov khoom muaj txiaj ntsig ntawm Fourme d'Amber cheese
Cov khoom qab zib fermented no muaj cov protein protein zom tau yooj yim. Thaum nws nkag mus rau hauv lub cev, nws tsis yog tsuas yog nqus tau sai los ntawm nws tus kheej, tab sis tseem tso cai rau koj zom cov txiv hmab txiv ntoo thiab zaub uas tau noj tib lub sijhawm. Fermentation ntau ntxiv, qhov nrawm ntawm peristalsis nce, cov hnyuv pib ua haujlwm ruaj khov.
Cov txiaj ntsig ntawm Fourme d'Amber cheese ua los ntawm cov mis nyuj pasteurized:
- Cov hniav yog cov ntxhia, kev puas tsuaj ntawm cov pulp nres, kev txhim kho ntawm pob txha txha yog tiv thaiv.
- Cov ntshav siab nce siab tau raug txwv, nws tau tswj hwm tib qib.
- Cov leeg nqaij tau ua kom zoo, cov hlab ntsha ua kom nrawm dua.
- Kev ua haujlwm ntawm cov tshuaj hormones tau ruaj khov, kev ua me nyuam ntawm cov txiv neej nce.
- Ntshav ntshav nce ntxiv.
- Lub zog txuag tau ntxiv, lub suab nrov ntawm lub cev nce.
- Kev tsim cov ntaub so ntswg tau nrawm dua, kev hloov pauv hnub nyoog cuam tshuam qeeb.
- Cov tsos mob ntawm cov leeg nqaij tom qab siv lub cev hnyav raug tiv thaiv.
Ua tsaug rau cov vitamin-mineral complex, cov roj-soluble vitamins tau nqus, cov teeb meem roj cholesterol tau hloov pauv, thiab kev txhim kho ntawm atherosclerosis nres. Lub cim xeeb txhim kho, nws dhau los ua kom yooj yim dua.
Ua kom tiav qhov kev txiav txim ntawm cov neeg tsis noj nqaij uas haus qe thiab mis nyuj, ua liaj ua teb tsim ntau yam ntawm ntau yam siv cov kua qaub ntawm tsob ntoo keeb kwm. Qhov zoo ntawm cov khoom kawg hloov pauv me ntsis, qhov no pab tib neeg uas tau muab cov tsiaj rog kom ntxiv dag zog rau cov leeg nqaij.
Tsis txhob ntshai tiv thaiv cov paj muaj txiaj ntsig. Cov kab mob fungal tsis ua raws li tshuaj tua kab mob, thiab, saib xyuas kev noj zaub mov zoo, koj tsis tuaj yeem ntshai kev txhim kho ntawm dysbiosis.
Contraindications thiab raug mob ntawm Fourme-d'Amber cheese
Txawm hais tias muaj cov ntsiab lus ntsev me ntsis, cov neeg uas muaj lub siab xav ua kom ntshav siab, mob gout thiab tso zis tsis ruaj yuav tsum txo qhov koob tshuaj pom zoo raws li lawv tus kheej kev noj qab haus huv. Yog tias koj txoj kev noj qab haus huv tsis zoo, nws yog qhov zoo dua los tsis kam ua qhov delicacy.
Furme d'Amber cheese, ua los ntawm cov mis nyuj nyoos, tuaj yeem ua rau muaj kev phom sij rau cov neeg uas muaj lub plab tsis ruaj khov. Kev pheej hmoo ntawm kev cog lus listeriosis thiab salmonellosis yog siab. Yog tias ntau yam no tau qhia rau hauv kev noj zaub mov ntawm cov neeg laus, cov poj niam uas muaj menyuam hauv plab, poj niam cev xeeb tub thiab cov menyuam kawm preschool, koj yuav tsum nug txog qhov zoo ntawm cov khoom siv raw. Txog rau lub khoos phis tawj hloov pauv, cov ntaub ntawv tau qhia rau ntawm daim ntawv lo.
Kev noj ntau dhau yuav tsum zam hauv cov kab mob peptic mob ntev, gastritis nrog acidity siab, pancreatitis, biliary dyskinesia thiab lub siab ua haujlwm tsis zoo. Cov khoom lag luam rog dhau tuaj yeem ua rau ua rau mob hnyav ntxiv. Txwv kev siv thiab tswj qhov hnyav yog tias tsim nyog. Cov khoom yog zom tau yooj yim, thiab cov rog rog tuab yuav tsim nyob rau lub sijhawm luv.
Lwm qhov txaus ntshai ntawm ntau yam yog qhov pheej hmoo ntawm kev ua xua. Coob leej neeg mob siab rau penicillin. Nws tsis txaus los rhuav tshem lacto- thiab bifidobacteria nyob hauv txoj hnyuv me, tab sis nws txaus los ua rau pob liab liab, ua rau khaus thiab liab ntawm daim tawv nqaij, hnoos qeev thaum muaj kev tsis haum xeeb rau tus kheej.
Fourme d'Amber cheese cov zaub mov txawv
Txhawm rau hais txog qhov qab heev, nws tau ua nrog qab zib lossis cawv muaj zog - Bordeaux, Bergerac, Rhone Valley. Qhov ntau yog siv los ua cov tais ci, tais kub lossis zaub nyoos.
Fourme d'Amber cheese cov zaub mov txawv:
- Almond ncuav qab zib … Txhawm rau knead lub khob noom cookie luv luv, knead 75 g ntawm diced butter nrog 1 tbsp. l. piam thaj tsis tu ncua thiab 1 tsp. vanilla. Tom qab ntawd txhuam nrog cov ntiv tes nrog 180-200 g hmoov, sib tov ua ntej nrog lub hnab ci ci, tsav hauv 2 lub qe qe thiab 70 g qaub cream. Lub khob noom cookie tuab ntawm cov qauv ua homogeneous tau muab tso rau hauv lub pob thiab tso cai sawv ntsug li 2 teev hauv lub tub yees, qhwv hauv zaj duab xis. Preheat qhov cub kom 180 ° C. Hauv lub tais tob, sib tov 80-90 g ntawm butter, 100 g hmoov qab zib, 100 g ntawm crushed almonds, tuav 3 qe cais. Lub khob noom cookie yog dov mus rau hauv ib txheej, greased nrog ib nrab ntawm cov qe sib tov, qhov txhaws yog qib thiab dov mus rau hauv ib lub yob. Lubricate nrog cov seem ntawm cov qe thiab muab tso rau hauv qhov cub dua, pre-pricked nrog rab rawg. Ci rau 30 feeb, tom qab ntawd txiav, kis rau hauv lub voj voog. Ntawm txhua tus, nteg tawm ob peb daim ntawm cov txiv hmab txiv ntoo txiav thiab Furme-d'Amber, tso lawv rau hauv qhov cub dua kom txog thaum cov cheese yaj.
- Ntses thiab dib ua zaub noj … Grind cheese thiab qab zib hauv qhov sib npaug, kua txob, ntxiv qej crushed. Cov kua nplaum ua kom txias. Salmon smoked yog txiav rau hauv slices, greased nrog cream thiab dov mus rau hauv nyias nyias. Qhwv lawv nrog cov yeeb yaj kiab thiab, tig mus, muab tso rau hauv lub tub yees rau 30 feeb. Ib lub hauv paus raug tshem tawm los ntawm cov tev tawv tuab, txiav rau hauv daim ntawm 7-8 cm. Cov hnyuv ntxwm salmon nrog cov cheese tau tso rau hauv qhov chaw tsis muaj. Txiav cov txiv lws suav rau hauv daim nyias nyias 1 cm dav.
- Qe casserole … Npaj da dej ua ntej. Hauv qab ntawm lub lauj kaub, faib 2 tbsp. l. hnyav cream, 1-2 cubes ntawm Fourme d'Ambert, 1 lub qe-koj yuav tsum tau zom nws kom lub yolk tsis plam nws cov duab, ntxiv 2-3 cheese cubes. Hnab looj tes thiab nphoo nrog cov txiv ntseej. Ci hauv dej da dej kom txog thaum lub qe qe thiab cov cheese yaj. Ua haujlwm nrog ob peb nplooj arugula thiab ncuav hauv tsev.
- Cheese khoom qab zib … Gelatin, 2 nplooj, tsau hauv dej txias. Sib tov ib nrab khob mis nrog 2 tbsp. l. qab zib, rhaub, ncuav hauv yaj gelatin, 125 g ntawm cheese, do kom yaj. Cia kom txias thiab ua kom tuab. Txiv hmab txiv ntoo jelly yog brewed nyias. Ncuav 50 g hmoov rau hauv 250 ml kua txiv los ntawm cov txiv hmab txiv ntoo tshiab thiab rhaub nws kom tuab cov kua. Cia kom txias. Koj tuaj yeem siv daim ntawv qhia sai dua rau ua jelly: yaj 2 nplooj ntawv ntawm gelatin thiab sib tov nrog kua txiv hmab txiv ntoo kub. Muab tso rau hauv lub vase pob tshab hauv txheej: txiv hmab liab lub voj voog tsis muaj qhov, jelly, cheese qab zib, lub voj voos liab dawb, dua qab zib. Kho kom zoo nkauj nrog cov noob txiv ntoo, tag nrho cov txiv hmab txiv ntoo, nplooj mint.
Saib kuj cov zaub mov txawv nrog Weisslacker cheese.
Cov lus tseeb nthuav txog Fourme d'Amber cheese
Raws li cov ntaub ntawv sau, thawj qhov hais txog ntau yam hnub rov qab mus rau xyoo pua 7. Tab sis muaj cov dab neeg uas Caesar nws tus kheej txaus siab rau cov khoom lag luam pwm no thaum ua tsov rog nrog Gauls. Muaj tseeb lossis tsis yog, tab sis cov yam ntxwv ntawm kev tsim (lub taub hau ntev, ntau dua li cov hnyuv ntxwm dua cheese) yog tshwm sim los ntawm kev xav tau kev thauj mus los. Muaj tseeb, nws tsis tau meej meej tias nws muaj peev xwm khaws tau qhov saj thiab cov khoom yam tsis muaj tub yees li cas?
Hauv lub xyoo pua 7, Furme-d'Ambert tau siv los them ib feem kaum rau hauv txhab nyiaj, ib feem ntawm se av. Tshwj xeeb, cov tswv ntawm cov chaw tso quav rau pej xeem tau them nyiaj rau lawv nrog lub xeev - cov tsev lag luam no tau pib tshwm sim hauv cov nroog loj txhawm rau txhawm rau txhim kho microclimate thiab tsawg kawg ib nrab ntxuav cov kev hauv av.
Txog rau thaum xaus ntawm lub xyoo pua puv 19, kev noj haus tau txwv rau hauv chav haujlwm ntawm Puy-de-Dôme, thiab kev tsim khoom tau siv tag nrho ntawm cov nyom uas muaj nyuj. Tab sis txij li ib nrab ntawm xyoo pua nees nkaum, ntau yam tau txais koob meej, thawj zaug hauv Fabkis thiab tom qab ntawd txawv teb chaws. Txij li xyoo 1972, nws tau txais lub npe tiv thaiv ntawm qhov chaw tsim khoom. Nws yog qhov txaus siab tias nyob hauv lub npe no tau muag cov cheese, suav tias yog ib qho me me ntawm Amber - nrog cov xim daj thiab xim liab. Hauv xyoo 2002, cov tsiaj ntawv sib faib tau muab cais ua ntau yam sib txawv - d'Amber thiab Montbrison. Thawj ntu ntawm lub npe tseem tsis tau hloov pauv - nws qhia txog tus yam ntxwv ntawm lub taub hau zoo li cas.
Txhawm rau kom muaj ntau yam sib txawv, cov khoom noj khoom haus cheese tau muaj txhua xyoo thaum lub caij ntuj sov thiab kev ua koob tsheej thaum lub Yim Hli. Hauv nruab nrab Amber muaj lub tsev khaws khoom pov thawj tshwj xeeb rau cov muam ntau yam, khw nrog cov khoom lag luam ua hauv lub tsev muag mis nyuj. Kuj tseem muaj chav kawm txuj ci ntawm kev npaj ntau yam, npaj nthuav qhia ntawm ntau yam xwm txheej.
Xyoo 2017, ntau dua 5550 tons ntawm Furme-d'Ambert tau tsim, uas 1200 kg tau tsim los ntawm cov liaj teb los ntawm cov mis nyuj nyoos.
Hauv thaj chaw post-Soviet, cheese tuaj yeem yuav tau ntawm tus nqi ntawm 100 rubles. ib pob 150 g. Los ntawm kev tso cai raug cai, nws yog tsim los ntawm kev ua liaj ua teb nyob hauv nruab nrab ntawm Russia.
Saib cov vis dis aus hais txog Fourme d'Amber cheese:
