Ham

Incazelo

Ngokuya ngendlela yokulungiselela, i-ham ingabiliswa, ibiliswe, iphekwe, ibhekwe, ingabhekwa futhi iphulukiswe ngomile, futhi umehluko phakathi kwazo zonke izinhlobo zayo unqunywa ngasikhathi sinye ngendlela yokucubungula ingulube, kanye nohlobo lwayo, kanye nesifunda imibono ngekhwalithi ekahle nokunambitheka, njengoba kwenzeka ngeParma, ngokwesibonelo.

Into esemqoka yehlukile: i-ham ingumkhiqizo ongenakuguqulwa ekhishini ongashintsha noma ungeze inyama, uwedwa ngezitsha ezishisayo nezibandayo, noma wenze umsebenzi wokuhlobisa kuphela.

Izinhlobo ze ham

I-ham ebilisiwe

I-ham ebilisiwe ivame ukwenziwa kusuka ku-ngulube ham ngokufakwa u-anyanisi, izaqathe, izimpande nezinongo, futhi ngaphambi kwalokho igugile ku-brine, enikeza inyama ukungaguquguquki okuthambile futhi okufanayo.

I-ham ebilisiwe futhi ebhemayo

Ubuchwepheshe bokukhiqiza bumi kanjena: umlenze wengulube ucwiliswe ku-marinade noma nge-brine amahora amaningana, bese ubhema isikhathi eside, bese upheka ngezinongo. Ihamu eliphekiwe eliphekiwe livame ukuba nombala obomvana obomvana kanye noqweqwe lwegolide, olunolaka.

UHamu “Ihlathi Elimnyama”

IBlack Forest ham iyinyama ebhemayo eluhlaza ehlathi Elimnyama enephunga elinamandla kanye noqweqwe olumnyama olunsundu, olwakhiwa ngokubhema emthini wesigaxa se-spruce kanye nezigaxa kanye nokucubungula kwesikhathi eside emazingeni aphezulu okushisa.

UBresaola ham

IBresaola iyinyama ephulukisiwe yase-Italiya eyenziwe ngenkomo eqoshiwe ekhula emoyeni opholile amasonto ayisishiyagalombili futhi ithola ukunambitheka okuhle. Ekhaya eLombardy, i-bresaola isetshenziswa kakhulu ukwenza i-carpaccio.

I-Turkey ham

I-fillet yaseTurkey, njengomlenze wengulube, ifakwa ku-marinade noma nge-brine amahora amaningana, ngemuva kwalokho iyabiliswa ngokufakwa kwamakhambi nezinongo. I-Turkey ham ayinamafutha aphansi, cishe angukudla.

I-Serrano ham

I-Serrano ham nayo i-ham efanayo, yehlukile e-Iberia ngohlobo lwezingulube kanye nokudla kwazo. I-serrano jamon inenselo emhlophe, hhayi emnyama.

I-York ham

Umlenze wengulube ekukhiqizeni i-real York ham kuqala usawoti owomile, ngaphandle kokucwiliswa ku-brine, bese uyabhema futhi womiswe, okwenza inyama ibe miningi futhi iqine kangangokuba ingatholwa.

Iham ebhemayo

Cishe zonke izinhlobo zama-hams zibhenywa kancane ziyashisa futhi ziyabanda, futhi, kunguqulo eshibhe kakhulu, ngentuthu engamanzi. Ucezu oluncane lwe-ham, oluthosiwe ngo-anyanisi, luzongeza ukunambitheka okubhemayo esobho sakho noma ukugovuza.

Inyama ebhemayo ethanjeni

UHamu ethanjeni unambitha ocebile futhi onzima kakhulu, ngoba amathambo ngesikhathi sokucubungula anambitheka ngokwengeziwe futhi acwengisisa inyama. Kuyadingeka ukusika i-ham enjalo ngokucophelela: ithambo livame ukuthamba kakhulu kangangokuba liyashwabana futhi lingene ekudleni.

I-Parma ham

I-Parma ham yinyama elashwe yomile evela eParma, lapho kukhiqizwa khona okusetshenziswa kuphela izinhlobo ezintathu zezingulube, ezikhule ngokuqinile ezifundeni zeCentral noma i-Northern Italy, izidumbu zazo ezinesisindo okungenani esingu-150 kg. Inyama igcinwa emgqonyeni okhethekile amasonto amathathu, bese yomiswa emoyeni wezintaba izinyanga eziyi-10-12. Ngenxa yalokhu kwelashwa, umlenze wengulube onesisindo esingu-10-11 kilograms wehlisiwe ngesisindo saba ngu-XNUMX.

I-Prosciutto

IProsciutto ngesiNtaliyane isho ukuthi “ham” - futhi ngaphandle kwe-ham uqobo kanye nosawoti (nomoya ohlanzekile wasentabeni) akusetshenziswa enye into ekukhiqizeni i-prosciutto.

UHamu

IJamon, noma i- ham yase-Iberia, iyisidlo esiphambili senyama yaseSpain, futhi umkhiqizi wayo omkhulu yiJamón de Trevélez. Ngo-1862, iNdlovukazi u-Isabella II waseSpain yanambitha iTreveles jamon futhi yavumela i-ham ukuba igxivizwe ngomqhele wayo. Idolobha laseTreveles lisendaweni ephakeme ngamamitha ayi-1200, futhi, ngaphandle kukasawoti, umoya kanye nengulube, azikho ezinye izinto ezisetshenziswayo ekukhiqizweni kwalolu hlobo lwenyama epholile eyomile.

Izici ezizuzisayo

UHamu akusiye ukudla okunempilo. Kuvusa inkanuko, kungukudla okunezakhamzimba nokunomsoco okutholakala etafuleni lokugubha. Ngisho nabazondayo bokudla okunempilo abakwazi ukumelana nokunambitheka okuhle kwe-ham.

Ukulimaza nokuphikisana

Imikhiqizo yenyama ephulukisiwe futhi ebhemayo, lapho ihlukunyezwa, inomthelela ekuveleni kwezifo ezingapheli ze-pulmonary obstructive. Ososayensi baseMelika bathole ukuthi abantu abakhetha i-ham, amasoseji kagwayi aluhlaza namasoseji, ubhekeni bathambekele ekubeni ne-emphysema nokuvuvukala okungapheli kwe-bronchi.

EColumbia University, abacwaningi bahlola abahlanganyeli abangu-7,352 64.5. Iminyaka yabahlanganyeli ocwaningweni yaba neminyaka engama-XNUMX. Uhlu lwemibuzo lufaka phakathi imibuzo ephathelene nokudla kwabantu.

Ngokusho komphathi wephrojekthi u-Rui Jiang, kuvele ukuthi abantu abadla imikhiqizo yenyama izikhathi ezingaphezu kweziyi-14 ngenyanga banamathuba angama-78% okuhlushwa isifo esingapheli se-pulmonary obstructive pulmonary. Futhi uma ukusetshenziswa kwemikhiqizo yenyama kunciphisa izikhathi ezingu-5-13 ngenyanga, amathuba okuba nezifo akhuphuka aze afike ku-50% uma kuqhathaniswa nabantu abangadli le mikhiqizo.

Lo mphumela uchazwa ukuthi i-nitrites yengezwa emikhiqizweni enjalo yenyama njengama-preservatives, ama-antimicrobial agents kanye nokulungisa umbala. Futhi ukugxila okuphezulu kwalezi zinto kungalimaza amaphaphu.

Ukwakheka kukaHam

• Amaprotheni 53.23%
• Amafutha 33.23%
• Amakhabhohayidrethi 13.55%
• Inani lamandla: ama-kilocalories ayi-180

Ukwakheka kwamakhemikhali ka-ham kubonakala ngokuqukethwe okuphezulu kwamaprotheni, amafutha, umlotha, amavithamini (A, B1, B3, B5, B9, B12, C), macro- (potassium, calcium, magnesium, sodium, phosphorus) kanye nama-microelements (i-iron, i-manganese, ithusi, i-zinc, i-selenium).

Indlela ukukhetha

Lapho ukhetha i-ham, kunezici eziningana okufanele uzicabangele. Okokuqala, kungukubonakala kwalesi sidlo senyama. Isikebhe saso kufanele singalimali, somile, sibushelelezi futhi sihlanzeke, sikulingane ngokuqinile kokuqukethwe. Ngaphezu kwalokho, udinga ukunaka uhlobo lwayo. Abakhiqizi njengamanje basebenzisa ama-casings emvelo noma okufakelwa.

Owokuqala uyadliwa futhi unenani elithile lokudla okunempilo, futhi ngaphezu kwalokho uvumela okuqukethwe ukuthi "kuphefumule". Ngasikhathi sinye, i-ham enezinto zemvelo inempilo yeshalofu emfushane. Ububi obukhulu besitokisi sokufakelwa ukuqina kwaso, ngenxa yokuthi umswakama wakha ngaphansi kwaso, okungathinta kabi izakhiwo ze-ham ze-organoleptic.

Esinye isici ekukhetheni i-ham umbala nokufana kokusikwa kwayo. Imikhiqizo yekhwalithi ephezulu kakhulu ihlukaniswa ngama-dim shades of light red, ngaphandle kwamabala ampunga. Ngaphezu kwalokho, kufanele unake iphunga. I-ham inephunga elibonakalayo, ngaphandle kokungcola.

Storage

Impilo eshalofini ka-ham iyahlukahluka kakhulu kuye ngobuchwepheshe bokukhiqiza, izithako ezisetshenzisiwe, uhlobo lwesitokisi kanye nekhwalithi yokupakisha. Izinga lokushisa elilungile lokugcina lokhu kudla kwenyama lingama-0-6 degrees Celsius.

Ngaphansi kwezimo ezinjalo futhi lapho kungabikho ukulimala kukasayizi, ingagcina zonke izimfanelo zayo zokuqala ze-organoleptic izinsuku eziyi-15. Impilo yeshalofu inganwetshwa iye ezinsukwini ezingama-30 uma i-ham iqandisiwe. Ngasikhathi sinye, kubalulekile ukugcina umbuso othile wokushisa - ongekho ngaphezu kuka-18 degrees Celsius.

Yini i-ham ehlangene

I-Hamu ihamba kahle ngokudla okuningi, ikakhulukazi imifino (amazambane, iklabishi, izaqathe, imifino), amakhowe, imikhiqizo yobisi oluvutshiwe, izinto ezibhakiwe kanye ne-pasta, imifino enamaqabunga, kanye neziphuzo ezingenalo utshwala neziphuzo eziqukethe utshwala.

I-Italian ham ekhaya

Izithako ZOKUSEBENZA EZI-30

• Umlenze wengulube 2
• Imikhosi 15
• NGOKWE-BREINE:
• Water 1
• I-Rosemary eyomile 5
• I-Basil 5
• I-Garlic 15
• Ama-Peppercorns 5
• I-Anise 2
• Usawoti wasolwandle 100
• Usawoti 5

Indlela yokupheka

UHamu uyisidlo senyama esiyintandokazi yawo wonke umuntu. UHamu angakhonzwa etafuleni lemikhosi, futhi anezele imenyu yomndeni ngayo phakathi nezinsuku. Yize ungathenga i-ham kunoma yisiphi isitolo, ukunambitheka kwenyama eyenziwe ekhaya akunakuqhathaniswa nakho. Ngemuva kokupheka i-ham ekhaya, ungathemba ikhwalithi yenyama nezinongo nge-100%, ngoba ukwakheka ngeke kuqukathe izinto zokuvikela nezinye izithasiselo eziyingozi. I-ham yase-Italy ifanelwe ukunakwa okukhethekile, kuvela ukuthi inephunga elimnandi kakhulu futhi linamanzi amaningi.

1. Lungisa i-brine. Thela inani elidingekayo lamanzi epanini, ulithumele emlilweni. Lapho amanzi ebilisa, engeza i-basil eyomisiwe ne-rosemary, i-anise star engu-half, ama-peppercorns amnyama. Cwecwa ugarlic, usike i-clove ngayinye ezingxenyeni eziningana, uyithumele ngemuva kwezinongo. Bilisa i-brine imizuzu engu-2-3, bese upholile ngokuphelele. Hlunga i-brine esehlile ngesihlungo. Thela ulwandle nosawoti we-nitrite ku-brine ebandayo.
2. Geza ingulube ngaphansi kwamanzi agobhozayo, uyithumele esiqandisini ngenkathi i-brine isaphola. Ngemuva kwamahora angu-3-4, i-brine kufanele ipholile ngokuphelele. Manje sinamathisela i-clove phezu kwayo yonke inyama. Sifaka i-brine esirinji yokupheka bese sifaka ingulube ngayo ezinhlangothini zombili. Sifaka inyama epanini, siyigcwalise nge-brine esele.
3. Mboza ngepuleti noma isivalo sobubanzi obuncane ukuze inyama icwiliswe ngokuphelele ku-brine. Sishiya amahora angama-20-24 esiqandisini. Ngalesi sikhathi sesikhathi, siyikhipha ngezikhathi ezithile inyama siyigcobe ngezandla ukuze i-brine isabalale ngangokunokwenzeka ngemicu.
4. Manje inyama idinga ukukhanywa kahle. Ngenxa yalokhu sisebenzisa ibhandishi eliyishubhu. Sifaka ucezu lwengulube kuwo, sibophele imikhawulo ezinhlangothini zombili. Silenga egumbini elinomoya ongcono. Ukushisa kwegumbi kufanele kube cishe ngama-degree ayi-15-17. Uma kusehlobo ngaphandle, ungalilengisa, ngokwesibonelo, egumbini elingaphansi. Sishiya lesi sikhundla amahora angu-8.
5. Ngemuva kokuthi isikhathi esidingekayo sidlulile, beka inyama kuhhavini kurufu yocingo, setha isitsha sokuqoqa ijusi ngaphansi kwangaphansi. Sibeka izinga lokushisa kuma-50 degrees. Kancane kancane sandisa izinga lokushisa liye kuma-degree angama-80. Izinga lokushisa ngaphakathi kwe-ham eliphelile akufanele lidlule ama-degree angama-75. Ngakho-ke, sisebenzisa i-thermometer yokupheka. Ukupheka yinde impela, inyama ichitha cishe amahora ayisishiyagalombili kuhhavini, okungenani. Ngemuva kwalokho vumela i-ham ipholile, ishiye esiqandisini amahora ayi-8-8.

Izame! Lokhu kuyamangalisa!