Oscietra Royal Caviar

I-Amur sturgeon (Acipenser schrenckii) caviar sisiphumo senzame ezikhethekileyo ezizinzileyo zokufuya, eziqhutywe ngempumelelo kwifama yasemanzini ekwinqanaba eliphezulu kakhulu elise China. Esi sakhiwo singaqhelekanga, esihamba phambili kwicandelo laso, sizinikele ekukhuseleni nasekulondolozweni kolu hlobo luxabisekileyo lwe-sturgeon, luqinisekisa indlela yokuziphatha nentlonipho malunga nokusingqongileyo.

Ukuvelisa i-caviar ephezulu kuthatha ixesha kunye nomonde. Kuphela kusemva kweminyaka eli-12 yokukhula apho ii sturgeon zifikelela ekuvuthweni okuyimfuneko ukuze kutsalwe amaqanda azo axabisekileyo. Le nkqubo enyamekileyo nehloniphekileyo yomjikelezo wobomi be-sturgeon iqinisekisa ukuveliswa kwe-caviar yomgangatho obalaseleyo, ngokugqibeleleyo okungenakulinganiswa kunye nokunambitheka.

Iiparele zale caviar ziyahluka ukusuka kwi-semi-solid ukuya kwi-firm, kunye nobukhulu bengqolowa obusuka kwi-3,1 ukuya kwi-3,3 mm, kwaye ngamanye amaxesha bukhulu nakakhulu, bongeza emlonyeni omnandi. Umbala wabo wombala, ukusuka kumdaka oqaqambileyo ukuya kumthubi wegolide, ngumthendeleko wokwenene wamehlo, wongeza ubumnandi kunye nobugocigoci kuyo nayiphi na itafile.

Incasa yale caviar emnandi yi-symphony ye-flavour. Ngesiseko esithambileyo se-hazelnut, kukho inqaku elineziqhamo elinika ibhalansi emangalisayo. Ukukhenkceza kwayo okukhrim kugquma inkalakahla ngolonwabo olugqumayo nolonwabisayo, inika amava oluvo awodwa ngokwenene.

Ukuqinisekisa umgangatho obalaseleyo kunye nokunambitheka okungaqhelekanga kwe-caviar, inkqubo yeMalossol isetyenziswa, indlela yendabuko yaseRashiya ethetha "ityuwa encinci". Olu buchule lugxininisa ubuhle bendalo be-caviar, ukuphepha ukugubungela iincasa zayo ezihlukeneyo kunye nobuninzi betyuwa.

I-aquaculture ezinzileyo, edityaniswe nenqanaba eliphezulu lobugcisa kwi-caviar processing, yenza obu bumnandi bube yi-jewel yokwenyani ye-gastronomy. Unokuzingca ngokuzingca le-Amur sturgeon caviar, ukwazi ukuba unegalelo ekukhuselweni nasekulondolozweni kweentlobo ezibalulekileyo kwaye ngexesha elifanayo ukuzonwabisa ngamava okupheka angenakulinganiswa. Nokuba unayo kwindawo eqhelekileyo okanye umbhiyozo okhethekileyo, i-Amur sturgeon caviar iya kuzisa eyona nto intle kunye nobugocigoci obuya kwenza wonke umzuzu ungalibaleki.

Izithako: amaqanda e-sturgeon, ityuwa

Imvelaphi: I-Itali

Iimpawu ze-Organoleptic: amaqanda aphakathi / amakhulu, umbala ongwevu kunye ne-noisette shades, ukusuka kumdaka ukuya kwigolide; incasa eyomeleleyo kwaye eyomeleleyo

Iimeko zokugcina: gcina efrijini kwi-0 °/+4°C

Iimeko zokusetyenziswa: yonwabela i-caviar yodwa, i-spoonfuls ngexesha okanye njengento yokuhlobisa kwiikhosi zentlanzi yokuqala neyesibini.

Umhla wokuphelelwa lixesha: Iintsuku ezingama-90 ukusuka kwipakethe ye-caviar entsha, iintsuku eziyi-180 ukusuka kwipakethe ye-caviar ehamba kwi-pasteurization ekhanyayo. Nje ukuba uvulwe, gcina efrijini kwaye utye phakathi kweentsuku ezi-3

Allergens: intlanzi kunye neemveliso ezifunyenweyo

Amaxabiso esondlo nge-100 g (utshintsho lwamaxesha lunokwenzeka):
Amandla: 927 kJ / 221 kcal
Amafutha: 11 g apho i-acids egcweleyo enamafutha 2,4 g
Iikhabhohayidrethi: 4,8 g apho iswekile 0,3 g
Iprotheni: 26 gr
Ityuwa: 2,9 gr