I-Charcuterie (ebizwa ngokuthi "shar-KYOO-ter-ee") yinto yokwenza amasobho kanye nezinye izidakamizwa eziphulukisiwe, ezibhemayo nezilondoloziwe. Ngaphandle kwamasoso , izinto zakudala zokugcoba zihlanganisa ama- pâtés , imithi , ama- galantines , ama- ballotines , ama- confit nama- crèpinettes .
I-charcuterie ingenye yezinhlobonhlobo eziyinhloko zokudla kwamasimu , okufaka amasu ahlukahlukene e-classical yokugcina ukudla okuvela esikhathini ngaphambi kweqhwa.
Ekuqaleni, igama elithi charcuterie lisetshenziselwa ukubhekisela kuphela kwimikhiqizo eyenziwe ngulube. Kodwa namuhla, igama elithi charcuterie lisetshenziselwa ukuchaza noma yikuphi umkhiqizo olungiselelwe ngokusebenzisa lezi zindlela zendabuko, ngisho nezenziwe ezinkukhu, ezinhlanzi, ezokudliwa kwezinhlanzi noma kwezinye izilwane.
Enye yezimpawu zokupheka kwe-charcuterie ukusetshenziswa kwayo kwe- forcemeat . Kodwa izilwane ezijwayele ukubhema noma eziphulukisiwe ezifana ne-ham ne-bacon ziyiqiniso ngokwemvelo ye-charcuterie.
Izimiso Zezinwele
Ukudliwa kokudla kubangelwa amabhaktheriya, futhi izinsika zokugcoba ziphathelene nokugcina ukudla . Ngakho-ke, i-charcuterie ngokuyinhloko iqoqo lamasu ukuthi ngandlela-thile bafuna ukunciphisa ukukhula kwama-bacteria okubangela ukudla ukubola.
Ezimweni eziningi, lokhu kuhilela ukulahla amabhaktheriya omswakama, futhi kwezinye izimo, i-oxygen. Uma amabhaktheriya akakwazi ukusinda, angeke enze ukudla kuhambe kabi.
Usawoti, isilondolozi esidala kunazo zonke emhlabeni, ngakho-ke ungomunye wamathuluzi amakhulu ku-charcuterie.
Usawoti udonsa umswakama ngaphandle kokudla, okwenza kube nzima kakhulu ukuthi amabhaktheriya aphumelele, futhi akhipha amanzi ngaphandle kwamabhaktheriya ngokwawo, okuwabulala.
Qinisekisa enye inqubo ye-charcuterie ehilela ukugcina inyama emanzini abo. Uhlaka lwamanqamu amanoni alukhiphe umoya ophuma ekudleni, futhi ngaphandle kwe-oxygen, amabhaktheriya akakwazi ukuphila.
Futhi ubone: Ukudla Spoilage: Kungani Ukudla Kubi?