Knuty bez startov
Istochnik belka, zheleza i vitaminov gruppy B, khorosho nasyshchayut i podkhodyat dlya plotnogo myasnogo perekusa bez lishnikh uglevodov. Vkus poluchaetsya kontsentrirovannym, pryanym i bolee glubokim za schet vyaleniya i spetsiy.
Razdelite svininu (1 kg) na bolee postnuyu i bolee zhirnuyu chast, zatem perekrutite myaso cherez myasorubku: postnuyu chast na bolee melkoy reshetke, zhirnuyu na sredney. Dobavte nitritnuyu sol (23 g), smes spetsiy dlya syrovyala (3 g), chernyy perets (2 g) i koriandr (2 g), posle chego vymeshivayte farsh do belkovykh nitey. Esli massa kazhetsya slishkom tugoy, mozhno dobavit bukvalno 20-30 g ledyanoy vody, no ne bolshe.
Plotno nabeyte farsh v naturalnuyu cherevu (po neobkhodimosti), delaya tonkie dlinnye kolbaski. Ostavte ikh pri komnatnoy temperature na 12-24 chasa dlya nabora tsveta, zatem perenesite v kholodilnik ili kameru s temperaturoy 10-15°C i vlazhnostyu primerno 45-80%.
Uvyalivayte knuty do poteri okolo 30% vesa. V obychnom domashnem rezhime eto chasto zanimaet 7-14 dney, v zavisimosti ot tolshchiny, vlazhnosti i dvizheniya vozdukha. Gotovye kolbaski dolzhny stat plotnymi, uprugimi i zametno legche, posle chego ikh mozhno srazu est ili ubrat v vakuum eshche na neskolko dney dlya bolee rovnogo vkusa.
(2)
- :
- :
If you have any questions about the recipe "Knuty bez startov", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
