{"id":7732,"date":"2024-08-08T10:31:26","date_gmt":"2024-08-08T10:31:26","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7732"},"modified":"2024-08-08T10:31:26","modified_gmt":"2024-08-08T10:31:26","slug":"artificial-meat-food","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/artificial-meat-food\/","title":{"rendered":"\"Yapay et\" g\u0131das\u0131n\u0131n i\u015fleme teknolojisi nedir?"},"content":{"rendered":"

\u0130\u00e7indekiler<\/strong><\/p>\n

Soya proteini<\/strong>
\nSoya fasulyesi \"bitkisel proteinin eti\" olarak bilinir.
\nSoya proteini, ad\u0131ndan da anla\u015f\u0131laca\u011f\u0131 gibi soya fasulyesinden elde edilen proteindir. Soya proteini, sadece temel amino asitleri sa\u011flamakla kalmay\u0131p ayn\u0131 zamanda v\u00fccut taraf\u0131ndan kolayca emilen ve kullan\u0131lan bitkisel kaynakl\u0131 tek tam proteindir.<\/p>\n

Soya proteini, iyi su emme ve ya\u011f tutma \u00f6zelli\u011finin yan\u0131 s\u0131ra iyi bir lifli yap\u0131ya ve ete benzer bir dokuya sahip olan soya doku proteini olu\u015fturmak i\u00e7in y\u00fcksek s\u0131cakl\u0131klarda ve bas\u0131n\u00e7larda i\u015flenir. Soya fasulyesi doku proteini kabarc\u0131klar, topaklar ve pullar gibi \u00e7e\u015fitli \u015fekillerde mevcuttur, b\u00f6ylece i\u015fleme s\u0131ras\u0131nda \u00fcr\u00fcn\u00fcn \u015fekline g\u00f6re se\u00e7ilebilir.<\/p>\n

Bu\u011fday Proteini<\/strong>
\nGluten olarak da bilinen bu\u011fday proteini, bu\u011fday unundan elde edilen, 75%-85% kadar y\u00fcksek protein i\u00e7eri\u011fine sahip, insan v\u00fccudu i\u00e7in gerekli on be\u015f \u00e7e\u015fit amino asidi i\u00e7eren do\u011fal bir proteindir ve besleyici bir bitkisel protein kayna\u011f\u0131d\u0131r.<\/p>\n

Soya Proteini Bazl\u0131 Vejetaryen Et G\u0131das\u0131n\u0131n \u0130\u015flenmesi<\/strong><\/p>\n

\u015eu anda piyasada g\u00f6rd\u00fc\u011f\u00fcm\u00fcz vejetaryen et yiyeceklerinin \u00e7o\u011fu, vejetaryen k\u0131zarm\u0131\u015f \u00f6rdek, kurutulmu\u015f dana eti, kurutulmu\u015f erik tokas\u0131 eti, vejetaryen lotus k\u00f6k\u00fc k\u00f6ftesi, vejetaryen jambon ve sosis vb. gibi soya proteini \u00fcr\u00fcnleridir. O zaman vejetaryen k\u0131zarm\u0131\u015f \u00f6rde\u011fin nas\u0131l yap\u0131ld\u0131\u011f\u0131na bir g\u00f6z atal\u0131m.<\/p>\n

1. Vejetaryen K\u0131zarm\u0131\u015f \u00d6rde\u011fin \u0130\u015flenmesi<\/strong>
\nVejetaryen k\u0131zarm\u0131\u015f \u00f6rdek, oda s\u0131cakl\u0131\u011f\u0131nda muhafaza edilen bir t\u00fcr vejetaryen et yeme\u011fidir, ana hammaddesi soya fasulyesi doku proteinidir ve daha sonra kal\u0131p \u015fekillendirme, buharda pi\u015firme, derin k\u0131zartma, tavada k\u0131zartma ve di\u011fer i\u015flemlerle yap\u0131l\u0131r. Vejetaryen k\u0131zarm\u0131\u015f \u00f6rdek, renk, aroma, tat ve beslenme a\u00e7\u0131s\u0131ndan ger\u00e7ek k\u0131zarm\u0131\u015f \u00f6rdekten daha az de\u011fildir ve vejetaryen et g\u0131dalar\u0131 aras\u0131nda en \u00e7ok tercih edilen g\u0131dalardan biri olmas\u0131n\u0131n yan\u0131 s\u0131ra en fazla say\u0131da i\u015fleme ba\u011flant\u0131s\u0131na sahip vejetaryen et g\u0131dalar\u0131ndan biridir. Peki nas\u0131l yap\u0131l\u0131yor?<\/p>\n

Soya Doku Proteini Rehidre<\/strong>
\nKuru \u0131slat\u0131lm\u0131\u015f soya fasulyesi doku proteini \u00f6nce rehidre edilir ve protein dokusunu yumu\u015fatmak i\u00e7in \u0131slat\u0131l\u0131r, su seviyesi kuru soya fasulyesi doku proteinini a\u015fmayacak \u015fekilde so\u011fuk suda \u0131slat\u0131ld\u0131\u011f\u0131ndan emin olunur. 3-4 saatlik \u0131slatmadan sonra, soya fasulyesi doku proteini sudan tamamen yenildi\u011finde, i\u00e7indeki lifli filamentler ortaya \u00e7\u0131kar, \u0131slat\u0131lm\u0131\u015ft\u0131r.<\/p>\n

Dehidrasyon<\/strong>
\nRehidrasyondan sonra, \u0131slat\u0131lm\u0131\u015f soya fasulyesi dokusu proteini d\u0131\u015far\u0131 at\u0131lacak ve santrif\u00fcj susuzla\u015ft\u0131rma i\u00e7in kullan\u0131lacakt\u0131r, santrif\u00fcj\u00fcn \u00e7\u0131k\u0131\u015f\u0131ndan su \u00e7\u0131kmad\u0131\u011f\u0131nda, santrif\u00fcj y\u00fcksek h\u0131zda yava\u015f\u00e7a durdurulacak ve malzeme do\u011frama i\u00e7in bo\u015falt\u0131labilecektir.<\/p>\n

Do\u011frama<\/strong>
\nDo\u011frama, kurutulmu\u015f soya fasulyesi dokusu proteinini bir sonraki ad\u0131mda kullan\u0131m\u0131 kolay olan rendelenmi\u015f sebze etine kesmek i\u00e7in do\u011fray\u0131c\u0131n\u0131n y\u00fcksek h\u0131zl\u0131 d\u00f6nen b\u0131\u00e7a\u011f\u0131n\u0131 kullanmakt\u0131r. Do\u011framak i\u00e7in \u00f6nce yava\u015f d\u00fc\u011fmesine bas\u0131n, yar\u0131m dakika d\u00f6nd\u00fcr\u00fcn, ard\u0131ndan h\u0131zl\u0131 d\u00fc\u011fmesine bas\u0131n ve rendelenmi\u015f sebzelerin daha d\u00fczg\u00fcn bir \u015fekle sahip olmas\u0131 i\u00e7in yava\u015f yava\u015f do\u011framas\u0131na izin verin. 2-3 dakika do\u011frad\u0131ktan sonra, rendelenmi\u015f sebze eti \u015feritleri haz\u0131rd\u0131r. Ard\u0131ndan dolguyu kar\u0131\u015ft\u0131rma zaman\u0131.<\/p>\n

Doldurma<\/strong>
\nDoldurma, bir sonraki kal\u0131plama ad\u0131m\u0131 i\u00e7in sebzeli et kar\u0131\u015f\u0131m\u0131 yapmak \u00fczere ana bile\u015fen olan k\u0131y\u0131lm\u0131\u015f sebze etinin ve soslar\u0131n bir doldurma makinesi ile kar\u0131\u015ft\u0131r\u0131lmas\u0131 i\u015flemidir. Kullan\u0131lan ana bile\u015fenler soya fasulyesi em\u00fclsifiye ya\u011f\u0131, soya proteini tozu, soya sosu, salata ya\u011f\u0131, be\u015f baharat tozu ve sudur. Ana bile\u015fenlerin ve soslar\u0131n referans dozaj\u0131 70% ve 30%'dir. Buna ek olarak, \u00e7e\u015fitli bile\u015fenlerin oran\u0131 sabit de\u011fildir ve ki\u015fisel veya t\u00fcketici zevklerine g\u00f6re uygun \u015fekilde ayarlanabilir. Yakla\u015f\u0131k 5 dakika kar\u0131\u015ft\u0131r\u0131n.<\/p>\n

Kal\u0131plama<\/strong>
\nDolguyu kar\u0131\u015ft\u0131rd\u0131ktan sonra, \u015fekli oturtmak i\u00e7in dolguyu haz\u0131rlanan k\u0131zarm\u0131\u015f \u00f6rdek kal\u0131plar\u0131na koyun. Bunu yapmak i\u00e7in, \u00f6nce kal\u0131b\u0131 a\u00e7\u0131n, bir kat plastik sarg\u0131 koyun, ard\u0131ndan tart\u0131lm\u0131\u015f sebzeli dolguyu plastik sarg\u0131n\u0131n \u00fczerine koyun ve dolguyu kal\u0131b\u0131n \u015fekline g\u00f6re yay\u0131n, ard\u0131ndan \u015fekli oturtmak i\u00e7in kal\u0131b\u0131n kapa\u011f\u0131yla bast\u0131r\u0131n, ard\u0131ndan sebzeli dolguyu plastik sarg\u0131yla kapat\u0131n, kal\u0131b\u0131n kapa\u011f\u0131n\u0131 s\u0131k\u0131n ve ard\u0131ndan kal\u0131b\u0131 buharda pi\u015firmeye haz\u0131r buharl\u0131 arabaya koyun.<\/p>\n

Buharlama<\/strong>
\nBuharda pi\u015firme, kal\u0131ptaki sebzeli et dolgusunu buharda pi\u015firmek ve ayr\u0131ca sebzeli et dolgusunu k\u0131zarm\u0131\u015f \u00f6rdek \u015fekline getirmek i\u00e7in buharl\u0131 pi\u015firiciden gelen buhar\u0131 kullanan bir pi\u015firme i\u015flemidir. Buharlama s\u0131cakl\u0131\u011f\u0131 yakla\u015f\u0131k 100 \u00b0 C'dir. 20 dakikal\u0131k buharlamadan sonra, buharlay\u0131c\u0131 d\u0131\u015far\u0131 itilebilir ve daha sonra kal\u0131b\u0131 so\u011futmak i\u00e7in so\u011fuk su kullan\u0131lmal\u0131d\u0131r, b\u00f6ylece vejetaryen kavrulmu\u015f \u00f6rde\u011fin \"eti\" yemek i\u00e7in daha yumu\u015fak olacakt\u0131r.<\/p>\n

Kesme<\/strong>
\nBuharda pi\u015firin, kal\u0131b\u0131 a\u00e7\u0131n, vejetaryen k\u0131zarm\u0131\u015f \u00f6rde\u011fi \u00e7\u0131kar\u0131n, \u00fcst\u00fcndeki plastik sarg\u0131y\u0131 \u00e7\u0131kar\u0131n, sonra tekrar bak\u0131n, tek tek g\u00f6zenekler a\u00e7\u0131k\u00e7a g\u00f6r\u00fclebilir, ger\u00e7ekten pi\u015fmi\u015f bir \u00f6rdek gibi g\u00f6r\u00fcn\u00fcyorlar! Sonra \u00f6rde\u011fi derin k\u0131zartma i\u00e7in k\u00fcpler halinde kesin.<\/p>\n

Derin K\u0131zartma<\/strong>
\nVejetaryen \u00f6rde\u011fe d\u0131\u015fta ve merkezde gevrek bir doku vermek i\u00e7in derin k\u0131zartma gereklidir. K\u0131zartma s\u00fcrekli bir otomatik frit\u00f6zde ger\u00e7ekle\u015ftirilir. K\u0131zartma s\u0131cakl\u0131\u011f\u0131 160\u2103-180\u2103 aras\u0131nda 1 dakika boyunca kontrol edilmelidir, b\u00f6ylece k\u0131zarm\u0131\u015f sebzeli \u00f6rdek alt\u0131n kahverengi ve tam olarak do\u011fru olur.<\/p>\n

K\u0131zartma<\/strong>
\nDerin k\u0131zartmadan sonra, vejetaryen k\u0131zarm\u0131\u015f \u00f6rde\u011fi daha lezzetli hale getirmek i\u00e7in, ayn\u0131 zamanda bal sosu olarak da bilinen, tad\u0131na g\u00f6re k\u0131zart\u0131lm\u0131\u015f baz\u0131 baharatlar eklemek i\u00e7in. Baharatlar temel olarak soya sosu, sar\u0131 sos, s\u0131v\u0131 ksilitol, bitki aromas\u0131 vb. i\u00e7erir. Ana bile\u015fenlerin ve baharatlar\u0131n referans oranlar\u0131 s\u0131ras\u0131yla 80% ve 20%'dir. Kar\u0131\u015ft\u0131rarak k\u0131zartma, evrensel bir kar\u0131\u015ft\u0131rarak k\u0131zartma makinesi kullan\u0131larak ger\u00e7ekle\u015ftirilebilir. Kar\u0131\u015ft\u0131rarak k\u0131zart\u0131rken, \u00f6nce baharatlar\u0131 koyun, tencereyi a\u00e7\u0131n, ard\u0131ndan vejetaryen k\u0131zarm\u0131\u015f \u00f6rdek par\u00e7alar\u0131n\u0131 koyun, 2-3 dakika kar\u0131\u015ft\u0131rarak k\u0131zart\u0131n, sos tamamen parlad\u0131\u011f\u0131nda tek tip \u00f6rdek par\u00e7alar\u0131 serbest b\u0131rak\u0131labilir.<\/p>\n

2. S\u0131\u011f\u0131r Sars\u0131nt\u0131s\u0131n\u0131n \u0130\u015flenmesi<\/strong>
\nBurada bahsedilen kurutulmu\u015f s\u0131\u011f\u0131r eti, oda s\u0131cakl\u0131\u011f\u0131nda tutulan, s\u0131\u011f\u0131r eti benzeri lifli, et gibi elle y\u0131rt\u0131lan, et gibi dokulu ve et gibi tad\u0131 olan bir t\u00fcr bo\u015f zaman yiyece\u011fidir.
\nHammadde olarak soya fasulyesi doku proteini ile i\u015flenir, o zaman spesifik operasyona bir g\u00f6z atal\u0131m.<\/p>\n

S\u0131k\u0131\u015ft\u0131r<\/strong>
\nSoya fasulyesi doku proteini blo\u011fu rehidrasyon, dehidrasyon ve daha sonra ekstr\u00fczyon i\u00e7in sebze kesme makinesini kullan\u0131r, bu da hammadde doku lifleri blo\u011funun gev\u015fek, yumu\u015fak hale gelmesini sa\u011flar, bir sonraki ad\u0131m i\u00e7in dald\u0131rma suyunda lezzet i\u00e7ine ko\u015fullar yarat\u0131r.<\/p>\n

Dip suyu<\/strong>
\nDald\u0131rma, haz\u0131rlanan \u00e7orban\u0131n k\u00fcbik hammaddelere dald\u0131r\u0131larak istenen tatlara d\u00f6n\u00fc\u015fmesini sa\u011flamakt\u0131r. Stok sosu i\u00e7in referans malzemeler \u015funlard\u0131r: soya sosu, s\u0131v\u0131 ksilitol ve biber tozu.
\nS\u0131kt\u0131ktan sonra, sebze eti blo\u011fu paslanmaz \u00e7elik bir kaba d\u00fcz bir \u015fekilde yerle\u015ftirilir, bir kat yerle\u015ftirdikten sonra, bir kat \u00e7orba sosu e\u015fit \u015fekilde serpilir ve ellerinizle hafif\u00e7e bast\u0131r\u0131l\u0131r ve bu \u015fekilde bir d\u00f6ng\u00fc halinde, kaptan 2\/3 uzakla\u015fana kadar yerle\u015ftirilir. Malzemelerin et suyu ile tamamen doymas\u0131 i\u00e7in 4 saat boyunca et suyunda bekletin.<\/p>\n

Kurutma<\/strong>
\nMeyve suyuna bat\u0131r\u0131lm\u0131\u015f sebze eti k\u00fcplerini fileli bir f\u0131r\u0131n tepsisine yerle\u015ftirin ve hem sebze etini kurutabilecek hem de eti sterilize etme etkisini elde edebilecek bir s\u0131cakl\u0131k olan 80\u2103-90\u2103'de kurutmak i\u00e7in s\u0131cak hava sirk\u00fclasyonlu f\u0131r\u0131na itin. Kurutma s\u0131ras\u0131nda, her yar\u0131m saatte bir f\u0131r\u0131n\u0131 a\u00e7\u0131n ve e\u015fit \u015fekilde \u0131s\u0131nmalar\u0131n\u0131 sa\u011flamak i\u00e7in vejetaryen et bloklar\u0131n\u0131 \u00e7evirin. Yakla\u015f\u0131k 2 saat kurutma yeterlidir.<\/p>\n

Elle y\u0131rtma<\/strong>
\nElle y\u0131rtma, kurutulmu\u015f vegan et k\u00fcplerini elle \u015feritler halinde y\u0131rtmakt\u0131r, b\u00f6ylece \"s\u0131\u011f\u0131r eti\" dokusu ortaya \u00e7\u0131kar, ayn\u0131 zamanda daha lezzetli k\u0131zartmada bir sonraki ad\u0131m\u0131 kolayla\u015ft\u0131rmak i\u00e7in, b\u00f6ylece daha yumu\u015fak ve yemek i\u00e7in daha lezzetli olur. Elle y\u0131rtma, vejetaryen et y\u0131rtma blo\u011funun damarlar\u0131n\u0131 takip etmek, hem iyi y\u0131rtmak hem de \"s\u0131\u011f\u0131r eti\" doku lifini daha belirgin hale getirmek i\u00e7in.<\/p>\n

Kar\u0131\u015ft\u0131rarak k\u0131zartma<\/strong>
\nS\u0131\u011f\u0131r etini elle y\u0131rtt\u0131ktan sonra, tad\u0131 hala biraz zay\u0131ft\u0131r, o zaman en iyi sonu\u00e7lar\u0131 elde etmek i\u00e7in k\u0131zart\u0131lacakt\u0131r.
\nKar\u0131\u015ft\u0131rarak k\u0131zartma malzemeleri \u015funlard\u0131r: soya fasulyesi unu, biber tozu, meyan k\u00f6k\u00fc tozu, k\u0131rm\u0131z\u0131 maya pirin\u00e7 tozu, kimyon tozu, tuz, yenilebilir bitkisel ya\u011f, s\u0131v\u0131 sebze aromas\u0131, vb. toplam miktar\u0131n 20%'den fazla olmamas\u0131 uygun, s\u0131cak havaya kar\u0131\u015ft\u0131r\u0131larak k\u0131zart\u0131ld\u0131\u011f\u0131nda, el sekiz kuruya kadar kavrad\u0131, tencereden \u00e7\u0131kabilir.<\/p>\n

3. Kurutulmu\u015f erik tokas\u0131 et uygulamas\u0131<\/strong>
\nKurutulmu\u015f erik tokas\u0131 eti bir t\u00fcr fast food formudur, yerken sadece \u0131s\u0131tmam\u0131z gerekir.
\nAyr\u0131ca soya fasulyesi dokusu proteininden yap\u0131l\u0131r, kar\u0131\u015ft\u0131r\u0131larak k\u0131zart\u0131lm\u0131\u015f kuru erik ve derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f sebze eti dilimleri ile kar\u0131\u015ft\u0131r\u0131l\u0131r. Spesifik s\u00fcre\u00e7 a\u015fa\u011f\u0131daki gibidir.<\/p>\n

Dilimleme<\/strong>
\nDilimlenmi\u015f soya fasulyesi dokusu proteini rehidre edildikten ve kurutulduktan sonra, normal d\u00fc\u011fme \u015feklinde kesilecek ve bir kenara b\u0131rak\u0131lacakt\u0131r.<\/p>\n

K\u0131zartma<\/strong>
\nVejetaryen et dilimlerinin lezzetli bir tada sahip olmas\u0131 i\u00e7in, dilimledikten sonra vejetaryen et dilimlerinin de derin ya\u011fda k\u0131zart\u0131lmas\u0131 gerekir. Ya\u011f\u0131n s\u0131cakl\u0131\u011f\u0131 165\u2103-170\u2103 aras\u0131nda kontrol edilmelidir ve 1 dakika derin k\u0131zartma yeterlidir.<\/p>\n

Kuru eriklerin temizlenmesi<\/strong>
\n\"D\u00fc\u011fme et\" var, erik lahanas\u0131n\u0131 haz\u0131rlayaca\u011f\u0131z. \u00d6ncelikle istedi\u011finiz erik lahanas\u0131n\u0131 suyu berrakla\u015fana kadar y\u0131kay\u0131n.<\/p>\n

Par\u00e7alama<\/strong>
\nPar\u00e7alama, y\u0131kanm\u0131\u015f umeboshi'nin yakla\u015f\u0131k 1 cm geni\u015fli\u011finde ince j\u00fclyen \u015feritler halinde kesilmesi i\u015flemidir. Kestikten sonra, umeboshi i\u00e7indeki tuzun biraz hafiflemesi i\u00e7in 4 saat suda bekletin. Suda beklettikten sonra, suyunu s\u0131kmak i\u00e7in ellerinizi kullan\u0131n ve kar\u0131\u015ft\u0131rarak k\u0131zartmaya haz\u0131rlay\u0131n.<\/p>\n

Kar\u0131\u015ft\u0131rarak k\u0131zartma<\/strong>
\nKar\u0131\u015ft\u0131rarak k\u0131zartma umeboshi'yi pi\u015firir ve daha lezzetli hale getirmek i\u00e7in malzemeler ekler. Ana malzemeler dilimlenmi\u015f mantarlar, bambu filizleri, yenilebilir bitkisel ya\u011f, soya sosu ve s\u0131v\u0131 sebze aromas\u0131d\u0131r. Referans umeboshi ve sos miktarlar\u0131 s\u0131ras\u0131yla 70% ve 30%'dir ve a\u00e7\u0131lana kadar kar\u0131\u015ft\u0131r\u0131larak k\u0131zart\u0131l\u0131r.
\nDaha sonra kar\u0131\u015ft\u0131r\u0131larak k\u0131zart\u0131lm\u0131\u015f konserve hardal ye\u015fillikleri ve dilimlenmi\u015f sebze eti birlikte paketlenir ve yemek i\u00e7in uygun ve besleyici bir kurutulmu\u015f erik tokas\u0131 eti haline gelir.<\/p>\n

4. Vejetaryen jambon ve sosis i\u015fleme<\/strong>
\nVejetaryen jambon sosis, oda s\u0131cakl\u0131\u011f\u0131nda saklanabilen bir \u00e7e\u015fit vejetaryen et yeme\u011fidir.<\/p>\n

Doldurma<\/strong>
\nKabarm\u0131\u015f soya fasulyesi dokusu proteini rehidre edildikten, kurutulduktan ve do\u011frand\u0131ktan sonra jambon ve sosis, eti daha hassas hale getirmek i\u00e7in baz\u0131 malzemelerle doldurulur.
\nMalzemeler \u015funlard\u0131r: tar\u00e7\u0131n tozu, biber tozu, meyan k\u00f6k\u00fc tozu, tuz, s\u0131v\u0131 ksilitol, mantar \u00f6z\u00fc, soya sosu, s\u0131v\u0131 sebze aromas\u0131, soya proteini tozu, k\u0131rm\u0131z\u0131 maya pirin\u00e7 tozu, vb. Ana malzemelerin ve soslar\u0131n referans oranlar\u0131 75% ve 25%'dir. Kar\u0131\u015ft\u0131rd\u0131ktan sonra, doldurma mikserinde yakla\u015f\u0131k 10 dakika boyunca e\u015fit \u015fekilde kar\u0131\u015ft\u0131r\u0131n ve ard\u0131ndan lavman haz\u0131rd\u0131r.<\/p>\n

Lavman<\/strong>
\nLavmandan \u00f6nce, k\u0131l\u0131f\u0131 yumu\u015fatmak ve lavman i\u015flemini kolayla\u015ft\u0131rmak i\u00e7in \u00f6nce k\u0131l\u0131f\u0131 suda bekletmek daha iyidir. Daha sonra otomatik lavman i\u00e7in k\u0131l\u0131f\u0131 otomatik lavman makinesine yerle\u015ftirin.<\/p>\n

Buharlama<\/strong>
\nLavman bittikten sonra, jambon sosisini buharlama arabas\u0131na koyun ve ard\u0131ndan buharlama i\u00e7in buharlama kutusuna itin. Buharlama s\u0131cakl\u0131\u011f\u0131 90\u2103-100\u2103'dir ve jambon sosisi 20 dakikal\u0131k buharlamadan sonra pi\u015firilecektir. Daha sonra jambon sosis y\u00fcksek s\u0131cakl\u0131kta sterilizasyon, paketleme, buraya vejetaryen jambon sosis i\u015flenir.<\/p>\n

5. Vejetaryen lotus k\u00f6k\u00fc toplar\u0131n\u0131n i\u015flenmesi<\/strong>
\nVejetaryen lotus k\u00f6k\u00fc k\u00f6ftesi de vejetaryen et \u00fcr\u00fcnlerinin oda s\u0131cakl\u0131\u011f\u0131ndaki serilerinden biridir.<\/p>\n

Kar\u0131\u015ft\u0131rma<\/strong>
\nTaze lotus k\u00f6k\u00fcn\u00fc temizleyin ve do\u011fray\u0131n. Bu arada soya fasulyesi doku proteinini de rehidre edin, kurutun ve do\u011fray\u0131n ve ard\u0131ndan bitkisel ya\u011f, s\u0131v\u0131 bitkisel aroma, soya sosu, mantar \u00f6z\u00fc vb. ile kar\u0131\u015ft\u0131r\u0131n. Lotus k\u00f6k\u00fc, soya fasulyesi doku proteini ve bile\u015fenlerin referans oranlar\u0131 s\u0131ras\u0131yla 20%, 70% ve 10%'dir. Daha sonra bir kar\u0131\u015ft\u0131r\u0131c\u0131 ile iyice kar\u0131\u015ft\u0131r\u0131n, 3-5 dakika kar\u0131\u015ft\u0131r\u0131n ve bo\u015falt\u0131n.<\/p>\n

El kal\u0131plama<\/strong>
\nElle \u015fekillendirme, vejetaryen et kar\u0131\u015f\u0131m\u0131n\u0131n elle yo\u011frularak top \u015fekline getirilmesi, bir tepsiye d\u00fcz olarak yerle\u015ftirilmesi, topun \u00e7ap\u0131n\u0131n yakla\u015f\u0131k 2 cm olmas\u0131 ve bir sonraki ad\u0131m olan derin ya\u011fda k\u0131zartma i\u00e7in \u00e7ok b\u00fcy\u00fck olmas\u0131d\u0131r.<\/p>\n

Derin K\u0131zartma<\/strong>
\nDerin ya\u011fda k\u0131zartma k\u00f6ftelerin tad\u0131n\u0131n g\u00fczel olmas\u0131n\u0131 sa\u011flar ve ikinci olarak \u00e7i\u011f k\u00f6fteleri de pi\u015firebilir, derin ya\u011fda k\u0131zartma yaparken s\u0131cakl\u0131k 165\u2103-170\u2103 aras\u0131nda olmal\u0131d\u0131r ve s\u00fcre 1 dakikad\u0131r. Derin ya\u011fda k\u0131zartt\u0131ktan sonra, k\u00f6ftelerin d\u0131\u015f\u0131 yanm\u0131\u015f ve i\u00e7i yumu\u015fak olacak, alt\u0131n rengi olacakt\u0131r.<\/p>\n

Kar\u0131\u015ft\u0131rarak k\u0131zartma<\/strong>
\nKar\u0131\u015ft\u0131rarak k\u0131zartma k\u00f6ftenin lezzetini daha da art\u0131rabilir. Kar\u0131\u015ft\u0131rarak k\u0131zartma i\u00e7in malzemeler soya sosu, s\u0131v\u0131 sebze aromas\u0131 ve elma suyu vb.dir. Ana malzemelerin ve bile\u015fenlerin referans oranlar\u0131 95% ve 5%'dir. Tava a\u00e7\u0131ld\u0131ktan sonra, \u00e7ok uzun s\u00fcre kar\u0131\u015ft\u0131rarak k\u0131zartmamaya dikkat edin, aksi takdirde toplar k\u0131r\u0131l\u0131r ve k\u0131r\u0131nt\u0131lar \u00fcreterek dokuyu etkiler. Genellikle 2-3 dakika k\u0131zartmak paketleme i\u00e7in tencereden \u00e7\u0131karmak i\u00e7in yeterlidir.<\/p>\n

Bu\u011fday proteini bazl\u0131 vejetaryen et g\u0131das\u0131n\u0131n i\u015flenmesi<\/strong><\/p>\n

Onsekiz Lohan<\/strong>
\nEighteen Lohan, ana hammadde olarak gl\u00fcten olarak da bilinen bu\u011fday proteini ve Eighteen Lohan olarak bilinen yakla\u015f\u0131k on sekiz bile\u015fenden olu\u015fan bir kar\u0131\u015f\u0131m ile i\u015flenir.
\n\u0130lk s\u00fcreci olan gl\u00fcten mod\u00fclasyonuna bir g\u00f6z atal\u0131m.<\/p>\n

Gluten mod\u00fclasyonu<\/strong>
\nGluten, gluten ve so\u011fuk suyun 1:1.5 oran\u0131nda kar\u0131\u015ft\u0131r\u0131lmas\u0131, \u00e7\u00fcnk\u00fc glutenin toklu\u011fu daha b\u00fcy\u00fckt\u00fcr, su ekleyin, topaklanmay\u0131 \u00f6nlemek i\u00e7in gluten ve suyu tamamen e\u015fit \u015fekilde kar\u0131\u015ft\u0131rmaya zorlamal\u0131y\u0131z, genellikle ve makarna ile ayn\u0131. Kar\u0131\u015ft\u0131rd\u0131ktan sonra, bir saat boyunca saklay\u0131n (uyand\u0131r\u0131n), gl\u00fctenin esnekli\u011fi ve tendonu ortaya \u00e7\u0131kacakt\u0131r.<\/p>\n

Kesme<\/strong>
\nGluten haz\u0131r olduktan sonra, 7g-12g a\u011f\u0131rl\u0131\u011f\u0131nda k\u00fc\u00e7\u00fck par\u00e7alar halinde kesin ve birbirlerinden ba\u011f\u0131ms\u0131z olmalar\u0131 i\u00e7in so\u011fuk suya kesti\u011finizden emin olun, \u00e7\u00fcnk\u00fc gluten \u00e7ok sinirlidir ve kestikten sonra suya koymazsan\u0131z, birbirine yap\u0131\u015f\u0131rlar, bu da operasyon i\u00e7in elveri\u015fsizdir.<\/p>\n

\u00d6n pi\u015firme<\/strong>
\n\u00d6n pi\u015firme, kesilmi\u015f gl\u00fcten par\u00e7alar\u0131n\u0131n kabu\u011funu beyazlatmakt\u0131r, y\u00f6ntem buharl\u0131 sandvi\u00e7 tenceresindeki su s\u0131cakl\u0131\u011f\u0131n\u0131 90\u2103-100\u2103 aras\u0131na y\u00fckseltmektir, ard\u0131ndan gl\u00fcten par\u00e7alar\u0131n\u0131 tencereye koyun, bundan sonra hemen kar\u0131\u015ft\u0131rmak gerekir, aksi takdirde tekrar birbirine yap\u0131\u015f\u0131rlar, yakla\u015f\u0131k 1 dakika pi\u015firin, gl\u00fcten tencerede y\u00fczd\u00fc\u011f\u00fcnde, yani gl\u00fcten be\u015f dakikaya kadar pi\u015fti\u011finde, onlar\u0131 so\u011fuk sudan \u00e7\u0131karmak ve daha sonra ay\u0131rmak gerekir.<\/p>\n

Derin K\u0131zartma<\/strong>
\nDerin k\u0131zartma esas olarak gl\u00fctenin dokusu ve \u015fekillendirilmesi i\u00e7indir. \u00d6n pi\u015firmeden sonra gluteni s\u00fcrekli otomatik frit\u00f6ze koyun. K\u0131zartma s\u0131cakl\u0131\u011f\u0131n\u0131 180\u00b0C'nin alt\u0131nda ve s\u00fcreyi 1 bu\u00e7uk dakika olarak kontrol edin, b\u00f6ylece gluten kabaracak ve k\u00fcresel kabarc\u0131klar olu\u015fturacakt\u0131r. S\u0131cakl\u0131k ve zaman iyi kontrol edilmezse, gl\u00fcten s\u00f6necek ve \u015fi\u015fmeyecek, bu da tad\u0131 ve g\u00f6r\u00fcn\u00fcm\u00fc ciddi \u015fekilde etkileyecektir.<\/p>\n

K\u0131zartma<\/strong>
\nK\u0131zartmadan sonra gluten yakla\u015f\u0131k on sekiz malzemeyle kar\u0131\u015ft\u0131r\u0131l\u0131r ve kar\u0131\u015ft\u0131r\u0131larak k\u0131zart\u0131l\u0131r. Kar\u0131\u015ft\u0131r\u0131larak k\u0131zart\u0131lan malzemeler \u015funlard\u0131r: soya fasulyesi, yer f\u0131st\u0131\u011f\u0131, lotus tohumu, mantar, mantar, bambu filizi, konjac, rendelenmi\u015f zencefil, goji meyveleri, soya sosu, susam ya\u011f\u0131, s\u0131v\u0131 ksilitol, yenilebilir bitkisel ya\u011f, be\u015f baharat tozu, s\u0131v\u0131 sebze aromas\u0131, beyaz biber, y\u0131ld\u0131z anason tozu, tuz ve mantar \u00e7e\u015fnisi. Ana bile\u015fenlerin ve soslar\u0131n referans miktarlar\u0131 s\u0131ras\u0131yla 65% ve 35%'dir.
\nKar\u0131\u015ft\u0131rarak k\u0131zart\u0131rken tavada hamur kalmamas\u0131 i\u00e7in malzemeleri kar\u0131\u015ft\u0131r\u0131n. Tavay\u0131 a\u00e7\u0131p 1-2 dakika daha kar\u0131\u015ft\u0131rarak k\u0131zartt\u0131ktan sonra on sekiz luohan haz\u0131rd\u0131r.
\nBu On Sekiz Luohan yeme\u011fi sadece insanlar\u0131n g\u00f6rsel zevkini tatmin etmekle kalmaz, ayn\u0131 zamanda on sekiz \u00e7e\u015fitten fazla se\u00e7ilmi\u015f malzeme do\u011fal olarak besin doludur.
\nOn sekiz luohan tencereden \u00e7\u0131kt\u0131ktan sonra, hala s\u0131cakken vakumla paketlenmelidir. Daha sonra y\u00fcksek s\u0131cakl\u0131kta sterilizasyon, metal alg\u0131lama ve ikincil paketlemeden sonra depolamaya haz\u0131rd\u0131r.<\/p>","protected":false},"excerpt":{"rendered":"

Ingredients Soy protein Soybeans are known as the “meat of plant protein”. Soy protein, as the name suggests, is the protein extracted from soybeans. Soy protein is the only complete protein of plant origin that not only provides essential amino acids, but is also easily absorbed and utilized by the body. 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