Kev tshawb nrhiav thiab yuav khoom qab zib mozzarella tuaj yeem ua qhov kev sim siab tiag, tiv thaiv cov keeb kwm yav dhau, uas ua rau cov neeg ua noj hauv tsev yuav zoo li tus me nyuam ua si. Nyob rau hauv cov ntaub ntawv ntawm mozzarella, lub xeem daim ntawv qhia tau av, raws li qhov cheese yog npaj kom yooj yim thiab sai txaus.
Daim ntawv qhia rau mozzarella tom tsev
Rau kev npaj ntawm cov mos Italian cheese, peb yuav tsis xav tau cov khoom xyaw tshwj xeeb, tsuas yog rau cov rennet enzyme. Cov yav tas los, koom tes nrog kev tsim cov cheese coma, thiab yog li ntawd hloov, thiab txawm ntau li ntawd los cais tawm los ntawm daim ntawv teev npe, tsis tsim nyog nws. Daim ntawv qhia ua noj ua haus hauv tsev mozzarella yog ib qho thiab peb yuav qhia txog nws tom qab.
Cov khoom xyaw:
- dej - 300 ml;
- Mis (tag nrho los ntawm 2%, tsis ultra-pasteurized) - 3.7 liv;
- ntsev - 8 g;
- rennet enzyme - 1.2 ml;
- citric acid - 4 g.
Npaj
Zus tau ntawm mozzarella nyob rau hauv tsev pib nrog kev npaj ntawm daws ntawm citric acid thiab rennet enzyme. Nyob rau hauv ib lub thawv cais peb ntsuas 240 ml dej thiab dissolve nyob rau hauv nws citric acid. Cov kua ntxiv yog rennet rennet.
Peb hliv cov mis nyuj rau hauv qhov sib sib zog nqus kua nplaum thiab, siv tus pas ntsuas kub, coj nws kub mus rau 32 ° C. Kev siv ntawm tus pas ntsuas kub thiab kev ua raws li qhov txwv ntawm qhov kub siab yog qhov tseem ceeb, qhov tseeb peb siv rau kev npaj ntawm ib qho enzyme, qhov kev ua ntawm cov thermal indicators tau ncaj qha. Tom qab qhov yuav tsum tau cug, ncuav tawm lub khob ntawm lub tua hluav taws thiab nchuav rau lub enzyme, maj mam muab cov mis nyuj thiab suav rau 30. Ntawm tus account 30, tso tseg cov nplaum, npog lub lauj kaub nrog lub hau thiab tawm hauv cov pob zeb mozzarell tom qab ntawm 5 feeb.
Tom qab lub sij hawm dhau los lawm, tshem lub hau thiab ua tib zoo xyuas lub taub hau ntawm cov cheese kom huv. Lub hauv paus rau mozzarella yuav tsum yog mos, tiam sis tsis flaky, yog hais tias nws tsis yog li, ces cia lub cheese sawv ntsug rau qee lub sij hawm, thiab yog txhua yam zoo, ces siv ib rab riam loj thiab txiav rau lub voos xwmfab rau hauv cubes, tsiv thawj vertically thiab ces horizontally. Cov riam yuav tsum tau kov lub qab ntawm cov tais diav, yog li ntawd tsis yog ib qho tsuas yog spun los ntawm txiav.
Tom qab txiav, rov qab saucepan rov qab rau lub tua hluav taws thiab kub cov dej kom txog 40 ° C. Maj mam ua kom sov, cheese qog yuav pib nkoog, tso cov xim daj. Rau ib qho txawm tias sov so ntawm lub sij hawm no, lub cheese yuav maj mam muab. Tom qab ncav cov cua sov siab, tshem lub lauj kaub los ntawm qhov hluav taws kub thiab tseem ua cov cheese kom dua 5 feeb. Tom qab ntawd, maj mam muab cov cheese tso rau hauv ib lub tais, cais tawm ntawm cov xiab, thiab muab tso rau hauv lub pob kom sov so rau hauv lub microwave ib feeb, yog li ntawd lawv yuav ua kom ywj siab, uas yuav pab txhawb rau lub kneading. Yog tias tsis muaj microwave, kub lub cheese hauv ib lub hwj uas muab tso rau hauv lub lauj kaub ntawm dej kub.
Tam sim no pib kneading lub cheese txoj kev uas koj xav mash lub khob noom cookie. Ntawm theem no, mozzarella yuav zoo dua li cheese tsev, tab sis tsis txhob poob siab, muab cheese rau hauv microwave rau lwm lub sijhawm ib nrab lossis kom txog thaum nws nce mus txog 57 ° C. Mus ncab mozzarella ntxiv thiab rov quav dua nws
Muaj mozzarella koj tuaj yeem tam sim ntawd, thiab koj tuaj yeem muab tso rau hauv ib lub taub ntim thiab ncuav tov los ntawm ib lub khob ntawm whey thiab ib qho teaspoon ntsev. Nyob rau hauv tom kawg rooj plaub, nws yuav raug muab rau ib lub lim tiam hauv lub tub yees.