Preserved lemon
| obere ụdị nke | pickled fruit  |
|---|
Limon echekwara ma ọ bụ oroma pickle bụ ihe na-esi ísì ụtọ nke a na-ahụkarị na nri nke mpaghara India na Morocco.[1] A na-ahụkwa ya na nri ndị England nke narị afọ nke iri na asatọ.[2]
A makwaara ya dị ka "ọhịa oroma " na leems. A na-etinye oroma , mmiri oroma, na nnu; mgbe ụfọdụ, a na-etinye ihe na-esi ísì ụtọ.[3] A na-ekwe ka pickle na-agba ụka na okpomọkụ ime ụlọ maka izu ma ọ bụ ọnwa tupu ejiri ya mee ihe. Enwere ike iji mkpụrụ nke lemon echekwara mee ihe na stews na sauces, mana ọ bụ peel (zest na pith ọnụ) nke kachasị baa uru. Nri ya dịtụ njọ ma na-atọ ụtọ.
Ojiji
[dezie | dezie ebe o si]Enwere ike ịsa iberibe oroma tupu ejiri ya wepụ nnu ọ bụla dị n'elu, ma ọ bụ mee ka ọ dị ọcha iji wepụ nnu ma mee ka ọ bụrụ ụtọ dị nro. Enwere ike ịkpụ ha, bepụ ha, ma ọ bụ bepụ ha dị ka ọ dị mkpa maka ọdịdị nke efere ahụ. Enwere ike iji akpụkpọ ahụ mee ihe na ma ọ bụ na-enweghị anụ ahụ.
Oroma echekwara bụ isi ihe dị mkpa n'ọtụtụ, ọ bu nri Moroccan dị ka tagines. Na nri ndị Cambodia, a na-eji ya eme ihe na nri dịka ngam nguv, ofe ọkụkọ nwere lemon echekwara. A na-ejikọkarị ha n'ụzọ dị iche iche na oliv, artichokes, nri mmiri, nwa ehi, ọkụkọ, na osikapa.
Enwere ike iji mmiri na mmiri na-acha anụnụ anụnụ mee ihe na Bloody Marys na ihe ọṅụṅụ ndị ọzọ ebe a na-eji lemon na nnu eme ihe.[4] Nri ahụ na-ejikọkwa nke ọma na horseradish, dịka na ụdị obodo ndi ocha cocktail sauce.
Na nri Ayurvedic, lemon pickle bụ ọgwụgwọ ụlọ maka nsogbu afọ, a na-ekwukwa na uru ya na-abawanye ka ọ na-etolite.[5] N'ọgwụ ọdịnala nke East Africa, a na-enye oroma pickle maka uto gabigara ókè nke ọkpụkpụ.[6]
Mgbanwe dị iche iche
[dezie | dezie ebe o si]A na-ejikwa mkpụrụ osisi lnkume nzu na gnkpuru osisi oroma nkirisi eme ihe n'ụzọ a.
Akụkọ ihe mere eme
[dezie | dezie ebe o si]N'akụkọ ihe mere eme, pickling bụ usoro dị ọnụ ala ma dị irè iji chekwaa lemon maka iji ya mee ihe ogologo oge mgbe oge ha gasịrị na n'ebe dị anya site n'ebe a na-eto ha. Na mbido narị afọ nke iri na itoolu, akwụkwọ nri ndị India, nke Bekee, American, na (n'ịsụgharị) na-enye ntụziaka maka lemon pickle ma kwuo maka ojiji ya na sauces maka salmon, nwa ehi, wdg; efere ebe taa a ga-eji oroma zest na / ma ọ bụ mmiri ara.[7][8][1]
Nchịkọta nri mmalite narị afọ nke iri na itoolu dị ka ndị a, nke sitere na A New Ọdịdị nke ụlọ Cookery: Nchịkọta nri yiri nke a pụtara na akwụkwọ nri Mary Randolph nke 1824.[9] Nchịkọta nri yiri nke ahụ pụtakwara n'akwụkwọ nri mbụ, dị ka akwụkwọ nri nke narị afọ nke iri na asatọ nke onye na-elekọta ụlọ n'England Elizabeth Raffald.[10] Ụzọ ụfọdụ a na-esi esi nri na-agụnye ịcha ma ọ bụ ịcha lemon, na ichekwa peels (zest) nke a kpọrọ nkụ maka iji ya mee ihe mgbe e mesịrị.[8]
Uru nri na-edozi ahụ
[dezie | dezie ebe o si]N'adịghị ka lemon a na-akpụghị akpụ, a na-ebelata ọnụ ọgụgụ vitamin n'ime lemon echekwara, yana ọnwụ nke mineral na carbohydrates dị mfe dịka shuga na starch.
Mgbanwe anụ ahụ na nke kemịkal
[dezie | dezie ebe o si]Usoro ịgba ụka bụ ihe dị mgbagwoju anya ma na-akpata ọtụtụ mgbanwe na mpụga na n'ime nke lemon. A na-ahụ mgbanwe niile a maara n'èzí na anya mmadụ. Mgbanwe ndị a na-agụnye mkpụmkpụ nke akpụkpọ ahụ yana obere nchara nke akụkụ dị n'ime nke lemon (ma ọ bụrụ na e bepụ ya), n'ihi oxidation.
Ọ bụ ezie na enweghi ọtụtụ nnyocha banyere mmeghachi omume kemịkal na-ewere ọnọdụ n'ime lemon n'oge usoro nchekwa nke fermentation, site na iji nyocha dabere na mkpụrụ osisi ndị ọzọ na site na nyocha, enwere ike ịme nkwubi okwu na ihe akaebe na-akwado. Site na nkọwa dị n'elu, enwere ike ikwubi na shuga na starch n'ime lemon na-agbaji n'oge usoro fermentation. Dabere na uru nri na-edozi ahụ, enwere ike ịkọwa na protein na-agbaji ma ọ bụ hydrolyzed n'oge usoro fermentation n'ihi enweghị macronutrient mgbe fermentation gasịrị.
E nwekwara ọtụtụ ihe nwere ike imetụta ihe ịga nke ọma na ọkwa nchekwa n'ihe gbasara ịgba. Ihe ndị mejupụtara n'ime mkpụrụ osisi dị ka pH, ikike buffer na shuga mbụ nwere ike imetụta ịgbaze.[11] Enwere ike ịgbanwe ihe ndị a niile dabere na nha mkpụrụ osisi ka mkpụrụ osisi ahụ na-ebuwanye ibu, uru na-edozi ahụ mkpụrụ osisi ahụ ga-enwe.[11] Tụkwasị na nke a, ọgwụ ahụhụ nwere ike inwe mmetụta na ịgba ụka. Ọ bụrụ na a hapụrụ ọgwụ ahụhụ n'ụba n'elu mkpụrụ osisi n'oge ịgba, usoro nchekwa na-eme ka ike nke ihe ndị dị ize ndụ n'ime ọgwụ ahụhụ dị.[12]
Ọrụ nke mineral, macronutrients, acid, na antioxidants na fermentation
[dezie | dezie ebe o si]Otu macronutrient a na-ejikarị agwọ ọrịa bụ nnu, nke na-eme ka osmolarity nke mmiri ahụ dịkwuo elu iji gbochie uto nke ụdị ụfọdụ nke ntule dị obere. Mmetụta a na-emepụta gburugburu ebe siri ike maka nje ndị ahụ ka ha dịrị ndụ ma na-enye ohere uto nke nje ndị na-anabata nnu. N'anya nnu na-enyekwa aka ịgbatị ndụ nchekwa. Mmanụ sitere na oroma bụ ihe na agbakasị ma nwee citric acid nke na-enyere aka belata pH, nke na-egbochi nje ndị nwere ike ịkpata mmebi na ọrịa.[13] Maka ichekwa oroma, a na-eji antioxidants dị ka ihe mgbakwunye nri iji gbochie peroxidation lipid na ọdịda nke ụcha nri.[14]
Ọ bụ ezie na lemon nwere citric acid, a na-emepụta ọtụtụ kemgbakasi nke citric site na ịgbaze site na iji microbes nke nwere ike ịgbanwe shuga ka ọ bụrụ . A na-emepụta ya karịsịa site na ịgbaze n'ime mmiri site na iji Aspergillus niger ma ọ bụ <i id="mwfg">Candida</i> spp. site na isi mmalite dị iche iche nke carbohydrates, dị ka molasses na mgbasa ozi dabeere na starch.[15] Ụlọ ọrụ nri na ihe ọṅụṅụ na-eji acid a eme ihe nke ukwuu dị ka ihe mgbakwunye nri n'ụwa niile.
Hụkwa
[dezie | dezie ebe o si]- Chanh muoi
- Nchekwa mpkuru osisi – nkwado nke mpkuru osisi , shuga, na mgbé ụfọdụ kemgbakasi
- Ndepụta nke nri oroma na mmanya
- Mkpụrụ osisi a na-etinye n'ime ya
- Lim a na-etinye n'ime ya
- Zest (ingredient) –onu ahụ nke mkpụrụ osisi a kpochapuru akpọ hapụ
Ebensidee
[dezie | dezie ebe o si] |
Wikimedia Commons nwe ru media dị ikwu nye Pickled lemons. |
- ↑ 1.0 1.1 Oriental Translation Fund (1831). Miscellaneous translations from Oriental languages. Printed for the Oriental Translation Fund. Kpọpụta njehie: Invalid
<ref>tag; name "Fund1831" defined multiple times with different content - ↑ The Compleat Housewife
- ↑ Herbst, Sharon. Food Lover's Companion (3rd ed), pg 492, Barron's Educational Series Inc.
- ↑ (2006) in Ruth Reichl: The Gourmet Cookbook: More Than 1000 Recipes. Houghton Mifflin Harcourt, 359–360. ISBN 978-0-618-80692-8.
- ↑ Harish Johari (2000). Ayurvedic healing cuisine: 200 vegetarian recipes for health, balance, and longevity. Inner Traditions / Bear & Company, 29–20. ISBN 978-0-89281-938-6.
- ↑ (1988) Traditional food plants: A resource book for promoting the exploitation and consumption of food plants in arid, semi-arid and sub-humid lands of Eastern Africa, FAO Food and Nutrition Paper. Food & Agriculture Org.. ISBN 978-92-5-102557-4.
- ↑ Farley (1811). The London art of cookery and domestic housekeeper's complete assistant: uniting the principles of elegance, taste, and economy: and adapted to the use of servants, and families of every description, 12, Printed for Scatcherd and Letterman.
- ↑ 8.0 8.1 A Lady (1826). A new system of domestic cookery: founded upon principles of economy, and adapted to the use of private families. John Murray. Kpọpụta njehie: Invalid
<ref>tag; name "Lady1826" defined multiple times with different content - ↑ Randolph (1824). The Virginia House-Wife, 1984 facsimile, University of South Carolina Press, 200–201. ISBN 9780872494237.
- ↑ Elizabeth Raffald (1786). The experienced English housekeeper, 10, R. Baldwin, 80–81.
- ↑ 11.0 11.1 Lu (October 2002). "Effects of Fruit Size on Fresh Cucumber Composition and the Chemical and Physical Consequences of Fermentation". Journal of Food Science 67 (8): 2934–2939. DOI:10.1111/j.1365-2621.2002.tb08841.x. ISSN 0022-1147.
- ↑ Regueiro (2014-11-25). "A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality". Critical Reviews in Food Science and Nutrition 55 (6): 839–863. DOI:10.1080/10408398.2012.677872. ISSN 1040-8398. PMID 24915365.
- ↑ Course:FNH200/Lesson 09 - UBC Wiki. wiki.ubc.ca. Retrieved on 2018-08-09.
- ↑ Chen (2018). "Fermented Citrus Lemon Reduces Liver Injury Induced by Carbon Tetrachloride in Rats". Evidence-Based Complementary and Alternative Medicine 2018: 6546808. DOI:10.1155/2018/6546808. ISSN 1741-427X. PMID 29887908.
- ↑ Vandenberghe (1999). "Microbial production of citric acid". Brazilian Archives of Biology and Technology 42 (3): 263–276. DOI:10.1590/S1516-89131999000300001. ISSN 1516-8913.