变质之后才能食用的食品

2015-02-10 11:19

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标签：食物变质发酵

有的食物是越新鲜越好吃，有的则是在变质之后才能食用。（编译：Uber）

变质之后才能食用的食品

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                   "note": "乾式熟成牛肉（Dry-age beef）。让牛肉在温度和湿度都受控制的房间中21至40天，牛肉中的水分在类似风干状态下散失，肉里的蛋白质将牛肉软化，同时肉的表面同时会生成一层霉。食用时将肉表面的霉和硬壳切掉，留下的就是风味浓厚的牛肉。",
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                   "note": "味增。用作制造味噌的原料有豆、米、麦等。其制作方法是将这些原料蒸熟后，再通过霉菌、酵母菌发酵而制成。传统制法是把大豆煮熟搅捽搓揉后，加入海盐调味，搓匀后放入米曲或麦曲，最后放入木桶内封存发酵，两年后味噌成熟，除去表面一层发霉的面豉后便可得到又香又浓的味噌。",
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                   "note": "朝鲜泡菜。朝鲜泡菜（kimchi）是一种朝鲜族的传统发酵食品。将白菜先用盐淹过，去除多余水份，把自制的辣酱混合蒜、洋葱、辣椒粉、辣椒干等配料涂抹在每片大白菜上面，然后层层码好放入瓮缸里贮存就可以了。",
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                   "note": "奶酪。询问任何一个干酪制作工人，他都会告诉你制作奶酪是一门关于控制腐败变质进度的手艺。奶酪以奶类为原料，乳源包括家牛、水牛、家山羊或绵羊等。制作过程中通常加入凝乳酶，造成其中的酪蛋白凝结，使乳品酸化，再将固体分离、压制为成品。有的奶酪在表面或内部布有霉菌。",
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                   "note": "德国酸菜。德国酸菜（Sauerkraut）和朝鲜泡菜一样也是一种腌制的白菜，是德国的传统食品，用圆白菜或大头菜腌制。",
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                   "note": "丹贝。丹贝（tempeh）是一种发源于印尼的发酵食品，又名天培、天贝等，是印尼主要的蛋白质来源，因含有丰富之蛋白质，可作为肉类的代用品，在全球各地被当做肉类的替代品。",
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                   "note": "冰岛发酵鲨鱼肉。冰岛发酵鲨鱼肉（冰岛语：Hákarl）是一种起源自冰岛的食品，亦为冰岛人在冬季节日里会采用的传统料理，其带有强烈、类似氨的刺激气味。主要制作方法是将小头睡鲨身上的肉切下、之后经由四至五个月时间的发酵及晾干处理所完成。英国主厨戈登·拉姆齐在节目《The F Word》上挑战过试吃发酵鲨鱼肉，之后全吐了出来。",
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                   "note": "因纽特人是如何保存肉类的？他们将肉切成块状，然后埋入地下。",
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                   "note": "臭鱼头。臭鱼头（STINKHEADS）是一道阿拉斯加地区的菜肴，顾名思义，就是将大鳞大麻哈鱼的头埋在地理发酵。",
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