ọdịnaya
Nnyocha nke otu ụlọ ọrụ na-ahụ maka nchekwa mmiri na Britain egosila na osisi azụ̀ bụ otu n'ime ụzọ dị ọnụ ala na nke na-adịgide adịgide iji rie azụ̀ oké osimiri. Na nke a bụ maka ndị Britain ezigbo mma, n'ihi na ọ bụ nke a ọkara-mechara ngwaahịa na ndị bi na United Kingdom na-eji nri Britain kacha ewu ewu.
A na-emekarị ihe ọkụkụ maka osisi azụ̀ na-ajụ oyi ozugbo na ụgbọ mmiri ahụ, ya mere, a na-echekwa ihe ndị bara uru na ngwaahịa ahụ na oke zuru oke. Ngwakọta kwesịrị ekwesị, nke enweghị mgbakwunye mgbakwunye, bara ụba na omega-3. Tụkwasị na nke ahụ, a na-emepụta ngwaahịa ndị agwụchachara site na ụdị azụ kachasị ọnụ nke na-adịghị egwu ikpochapụ na oke maka ha dị nnọọ ukwuu. Ọ bụ ihe niile na UK. Ma anyị nwere?
Otu esi ahọrọ osisi osisi dị mma
Agụ akara
A na-akwadebe osisi azụ̀ a na-eme ngwa ngwa kpọnwụrụ akpọnwụ site na cod fillet, bass sea bass, hake, pollock, pollock, pike perch, flounder ma ọ bụ haddock pịnyere n'ime ngọngọ. A ghaghị igosi aha akụrụngwa (azụ) na label.
Maka ighe, a na-eji ọka, ahụekere, sunflower na mmanụ owu ma ọ bụ abụba hydrogenated, bụ nke a na-ebu ụzọ mee ihe tupu ejiri ya. Ekwesịrị inwe ozi gbasara nke a na ngwugwu.
Ngwakọta ahụ ekwesịghị inwe ihe eji esiji, ihe nchekwa, ihe na-eme ka agba agba. Starch ekwesịghị ịbụ ihe karịrị 5% na 1,5-2,5% nnu tebụl.
Na-enyocha nkwakọ ngwaahịa
N'ime ngwugwu ahụ, osisi ndị ahụ ekwesịghị ka oyi kpọnwụrụ ibe ha. Ọ bụrụ na osisi ndị ahụ kpọnwụrụ akpọnwụ, ọ ga-abụ na ha nwere ike imebi, nke pụtara na e mebiri ọnọdụ maka nchekwa ha. E kwesịghị inwe smudges na nkwakọ ngwaahịa - nke a bụkwa ihe àmà doro anya nke ikpochapụ.
Na-amụ achịcha
Ọ bụrụ na ịzụrụ osisi site na ịdị arọ, enwere ike ikpebi ogo ha nke ọma naanị site na nri. O kwesịghị ịbụ oroma na-egbuke egbuke, ọ ka mma ma ọ bụrụ na ọ nwere tint beige dị ọkụ. Nke a bụ nkwa na a na-esi na ọka wit mee sprinkling, na-enweghị ihe eji esiji.
Osisi azu esi nri
A na-eghe ngwaahịa emechara nke ọma maka 2,5 - 3 nkeji n'akụkụ nke ọ bụla n'elu ọkara okpomọkụ, na-enweghị nkwụsị. Ọ ga-ewe ihe dị ka nkeji 3 n'ime fryer dị omimi iji ghee osisi azụ. Enwere ike ime ha na oven na 200 Celsius C maka nkeji 15-20.
Osisi azụ̀ na-enye nri
Ọ kacha mma ijere osisi azụ̀ dị ka ndị Britain na-eme: na poteto e ghere eghe na ihendoriEnwere ike inye ya na akwụkwọ letus ma ọ bụ jiri mee sandwiches na azụ azụ.
Ọ bụrụ na ịnweghị ike ịzụta osisi azụ dị elu, mana ịchọrọ iri ha, sie nri dịka ntụziaka anyị si dị: azụ ruo na ihendori ọkụ or osisi azu eghe eghe nke ọma.
Onye nde mmadụ America bụ Clarence Birdseye chepụtara osisi azụ̀ n'afọ 1956. O meziri usoro oyi oyi maka nri ọhụrụ, nke butere mgbanwe na ụlọ ọrụ nri. N'ịbụ onye na-adabere na omenala ndị Eskimos, bụ ndị na-ekpochapụ azụ na ice ozugbo, o hiwere ụlọ ọrụ nke ya iji mepụta ngwaahịa ndị yiri ya na ọbụna chepụta igwe na-ekpo ọkụ ọhụrụ.
From the very beginning, fish sticks were deep-frozen semi-finished products, namely slices of fish fillets or minced fish in breadcrumbs. They resembled fingers in shape, for which they received the name fingers. So that the minced meat does not fall apart when frying, starch is added to it, and various additives are added for taste.