Izinhlamvu zezithelo zamatshe zinezela inothi. Kodwa ingabe ziyingozi?
Ihlobo lisho izithelo zamatshe: Okokuqala ama cherry nama-apricot, bese kufika ama- plums , ama- nectarines , nama- peaches . Konke kwenza ukulondoloza okumnandi. Kodwa kunezithelo eziningi kunezinyama nje.
EYurophu, kuyinto evamile ukusebenzisa izinhlamvu zezithelo zamatshe, ezaziwa ngokuthi i- noyaux (eyaziwa ngokuthi i-yo-yo), ngezindlela ezihlukahlukene zokusetshenziswa kwe-culinary, njenge-apricot jam. Lezi zinhlamvu zinambitheka ngokucacile, zikhumbuza ama-alimondi.
Lokhu akukona okungahambi kahle.
Ama-alimondi empeleni ahlobene eduze nezithelo zamatshe; Ziyizo zonke izidakamizwa ku- prunus genus. Eqinisweni, uma uke wabona i-alimondi eluhlaza, ne-pulp isasebenza, ibonakala sengathi i-apricot encane. Ngakolunye uhlangothi, lezi zinyosi ezitshalweni zamatshe, ikakhulukazi ema-peaches, zifana kakhulu nama-alimondi.
Ama-noyaux asetshenziswa hhayi kuphela ekulondolozeni, kodwa ekuziphatheni njengamakhukhi ase-Italy ama-Amaretti di Saronno; ama-liqueurs anamakha ama-almond afana ne-ratafia, i-Amaretto ne-Crème de Noyaux; ne-ayisikhilimu. Bakhokhisa i-almond flavour nge-character edge ebomvu ekugcineni. Empeleni, ama-apricot kernels asetshenziselwa ukukhipha ama-almond, hhayi ama-alimondi.
Noma kunjalo, akufanele asetshenziswe ngokunganaki. I-noyaux inezinhlobo ezihlukahlukene ze-amygdalin enhlanganisiwe, etholakala egameni lesiGreki lasendulo elibizwa nge-almond. Lapho ihlangana namanzi, i-amygdalin i-hydrolyzes ibe i-Prussic acid.
Ngamanye amazwi, i-cyanide. I-Cyanide yisifo esibi kakhulu; ivimbela ikhono elibomvu lamangqamuzana egazi ukuthwala umoya-mpilo, okwenza kube nokuphefumula.
Noma kunjalo, kuzodingeka udle inani elihle kakhulu lezinhlamvu ukuze uhlupheke noma yikuphi ukulimala, njengoba umzimba unamandla wokunciphisa i-cyanide ngemali encane. Yize inani lamamygdalin lihluka kusukela ezitshalweni kuya ezitshalweni, kulinganiselwa ukuthi umuntu onesisindo esingamakhilogremu angu-150 angadla ku-kilogram (2.2 amakhilogremu) emigodini ye-peach ngaphambi kokushaya amazinga abulalayo we-cyanide.
Nokho, emithini encane, i-amygdalin ingaba nenzuzo, futhi isetshenziselwa ukucindezela ukukhwehlela, i-decongestant, ne-laxative. Imbewu ye-apricot isetshenzisiwe emithini yemithi yaseChina. Kwaphela isikhashana, i-amygdalin yahlanganiswa eklasini ebizwa ngokuthi i-laetrile, eyayibizwa ngokuthi enye yokwelashwa komdlavuza, kodwa ekugcineni kwadalwa.
Uma ufuna ukuthola ukunambitheka ku-noyaux kodwa ukhathazekile ngobuningi be-amygdalin, ugobe yonke imigodi ehhavini lika-350 ° F imizuzu engu-10-15. Lokhu kusiza ukunciphisa i-amygdalin, futhi kwenza amagobolondo wezintambo ziqhubeke kakhulu, okwenza kube lula ukuphazamiseka ukuze uthole izinhlamvu ngaphakathi. Uma ngabe ufisa, gcoba i-noyai imizuzu engu-10 eyengeziwe ukuze ususe ngokuphelele i-amygdalin.
Izindlela zokupheka eziningi zendabuko zibiza ukufaka yonke i-noya enqolobaneni. Ngiyakuthanda ukuwagcina esitokisini se-cheesecloth ukususa ngaphambi kokukhipha. Ngaphandle kwalokho, zingahle zifinyelele emoyeni, njenge-bourbon, eyabe isetshenziselwa ukulondolozwa.