Tsiran a gida - sauki dokoki

An yi imani da cewa dafa sausages a gida yana da matukar wuya, kuma 'yan kaxan mutane dauka dafa wannan dadi samfurin. Amma idan ka san ainihin dokoki, shi ne duk zai yiwu.

harsashi

Ana shirya wani shafi ga na gida sausages - wannan shi ne mafi lokaci-cinyewa part. Za ka iya saya riga sarrafa, amma idan kana da naka tsakar gida, shi ne mafi kyau a shirya shi da kanka.

Domin harsashi sau da yawa dauki kuru zaa, wanda tsunduma nan da nan bayan butchering, in ba haka ba su iya sauri rasa zama dole Properties - ƙarfi, elasticity.

Tare da kuru zaa iya cire bryzzheyku, mai kuma yanyanke. Shan hanji kashi a tsakiyar, da sauri ya matse abinda ke ciki ya mamaye wanke a dumi ruwa. Tare da taimakon wani dogon lankwasa kashi sandunansu Evert harsashi da aka gudanar a dumi ruwa, sa'a guda, don haka da cewa shi tausasa kara tsaftacewa. Sa'an nan vyskrebyvayut m wuka sauran slime, kullum wanka da ruwa. Hanji triturated da gishiri. Don rabu da wari, wanke da ruwa da kuma vinegar. Sa'an nan a cikin sa'o'i zuwa jiƙa da harsashi a cikin wani sanyi wuri (game da 10C) a dakatar da jihar ko a ruwan sanyi.

Cooking nama.

Kowane tsiran a gida ne bambanta da ta musamman girke-girke. Amma akwai general dokoki domin shiri na samar da nama. Nama free daga kasũsuwa, ashe, tendons, mai, guringuntsi. Saro gishiri (3% na nama da nauyi) da kuma sa a cikin wani sanyi dakin (do10S) har zuwa kwanaki 2. Sanyi nama minced, kara kayan yaji, tafarnuwa da gishiri. Don cire da suka wuce haddi danshi kara zuwa garin alkama, skimmed madara foda, sugar, masara syrup, sitaci da kuma Mix sosai. Sa'an nan allura mai da kitse, datsattsen naman (3-5cm) da kuma zuga hanzari.

Ga ciko nama casings, yi amfani da wani musamman sirinji (dace al'ada confectionery da musamman bututun ƙarfe). Daya ƙarshen thread an tsaurara matsananci, amma a kan sauran ja da sirinji. Kula ya kamata a dauka don shaƙewa ko'ina rarraba, ba tare da samuwar iska kumfa, amma ba cika harsashi ne matsu sosai. Ƙulla da sauran karshen harsashi da kuma cire tare da iyakar da iyaka. Aiwatar da mahara punctures da tsiran alade a cikin gida a lokacin zafi magani bai fashe a karkashin high zazzabi.

Sa'an nan, sealing taro, da'irori sausages sa a cikin wani sanyi dakin (game da 0C). Sandaro auku a ƙarƙashin rinjayar da kansa nauyi. Soyayyen da Boiled tsiran tsaya 2 hours, rabin - har zuwa 6 kwanaki, kyafaffen -7-20 kwanaki.

Yanzu dangane da yadda za ku zama zafi aiki, za ka iya samun daban-daban irin na gida sausages.

Bratwurst.

Cooking sausages soyayyen gidan yana da bambanci a wannan harsashi mai cike da nama, a yanka gunduwa gunduwa, ƙara da kayan yaji, sugar, sitaci da ruwa. Bayan sealing da tsiran aka soyayyen a frying kwanon rufi ko yin burodi. Lokacin da frying bukatar ka saka idanu da mutunci da harsashi da kuma frying ta samar da appetizing ɓawon burodi. Don duba samuwar harsashi soke kaifi katako, itace. Lokacin da cikakken dafa shi, sunã gudãna ruwan 'ya'yan itace ne bayyanannu, kuma haske. Lokacin da ka gama frying, zafi tsiran aka bar bege ga a wani shãfe haske ganga zuwa kwantar da jinkirin.

Boiled tsiran a gida.

Lokacin da shirya dafa shi tsiran shirya minced cakuda.

A cike da shãfe haske ambulan ne Boiled a babban kwanon rufi. Kafin dafa inganta launi da dandano da tsiran zurfi soyayyen a hayaki. A tsawon lokaci da na dafa mai sausages - 2 hours bakin ciki - 40-60 minti. Dafa tsiran alade ne hanzari sanyaya zuwa -10 ° C, da kuma for kwanaki 2-3 tsaya a wani sanyi dakin. Don ƙara shiryayye rayuwa, sa'an nan dafa shi tsiran alade kyafaffen a cikin hayaki.

Semi-kyafaffen kuma kyafaffen tsiran

Kyafaffen sausages a gida suna kuma sanya daga daban-daban na nama. Gurasan extruded tighter. Bayan hazo a cikin zafi hayaki kyafaffen (70-90S), sa'an nan Boiled ga sa'a daya a 80 ° C da kuma sake kyafaffen a 40C ga sa'a daya. Bushe da gama tsiran a wani sanyi dakin a 15 C.

Kyafaffen sausages za a iya adana for 1.5 watanni.

Summer tsiran a gida shirya domin 2-3 kwanaki sanyi shan taba a kan sandararriyar hayaki, bushe don watanni a 10C. Shiryayye rayuwa shi ne 4 watanni.