Muaj ntau tus poj niam tsis nyiam tshwj xeeb yog siv sij hawm npaj cov ntses lauj kaub tais diav. Xwb, qhov no, ua ntej, koj yuav tsum ntxuav cov ntses los ntawm ib txheej nplai, nplov nws, thiab txawm tias tiv thaiv daim tawv nqaij ntawm koj ob txhais tes los ntawm kev hnoos tawm tsam cov pob txha ntse ntse ntau ntau hom ntses muaj. Txawm li cas los xij, tag nrho cov tsis zoo nkauj rau cov khoom noj khoom haus no yuav ntau dua rau qhov khoom siv siab ntawm cov khoom ntses rau peb lub cev. Xam ntawm cov ntses zaub mov hauv cov ntawv qhia zaub mov yog tsim nyog rau kev noj zaub mov zoo. Yam khoom ntawm cov khoom ntses ua rau lawv tseem ceeb npaum li cas rau peb cov khoom noj?
Qhov tseeb yog tias cov kev muab tshuaj uas muaj nyob hauv cov ntses muab cov zaub mov no ua kom muaj kev noj haus zoo. Cov nqaij ntses ntawm cov nqaij ntses yog pom tau los ntawm cov ntsiab lus ntawm high-grade proteins (lawv cov naj npawb ntawm qhov nruab nrab mus txog 17-19% ntawm qhov loj ntawm cov ntaub so ntswg), thiab hauv cov proteins, nyob rau hauv ib txoj kev pom, raws li qhov xav tau ntawm peb lub cev, cov amino acid xyaw yog balanced. Piv txwv, piv txwv nrog nqaij, nyob rau hauv cov nqaij ntawm cov ntses muaj ntau dua qhov tseem ceeb amino acid methionine. Lwm yam tseem ceeb ntawm cov khoom ntses yog ib qho me me ntawm cov ntaub so ntswg. Nyob rau hauv no hais txog, tom qab kev kho cua sov, lub sib xws ntawm cov ntses siav ua mos thiab maj, uas kom ib tug zoo digestion ntawm ntses lauj kaub tais diav rau hauv tib neeg txoj hnyuv.
Cov ntsiab lus ntawm cov rog hauv cov nqaij ntses yog li ntawm 0.5 rau 30%. Qhov ntsuas no yog qhov txawv ntawm qhov sib txawv, nyob ntawm seb cov ntses, lawv lub hnub nyoog, kev noj haus, caij nyoog. Kev siv cov khoom ntses rau cov nquag muaj kev cob qhia thiab rau cov neeg uas xav poob ntau phaus yog txiav txim siab los ntawm qhov tseeb tias ntau hom (piv txwv, kev pov npav, kev sib tsoo, khoob khoob, pike perch, pike) muaj tsawg tsawg rog, tab sis ib txhij muaj ntau npaum li cas ntawm cov khoom noj yooj yim digestible yooj yim rau peb cov leeg. Hauv cov roj tsawg muaj xws li ntses liab ntses liab, carp, bream, Baltic herring, catfish, nees mackerel, sprat. Tab sis nyob rau hauv cov ntses lauj kaub tais diav ua los ntawm salmon, sturgeon, halibut, sardine, stellate sturgeon, eel, mackerel rau cov neeg uas xav kom poob phaus, cov roj rog yuav tsis zoo siab. Yog tias koj daim duab twb tau zoo lawm, noj cov khoom muaj roj ntau hauv cov khoom yuav tsuas pab tau koj lub cev xwb. Qhov tseeb yog tias qhov muaj pes tsawg leeg ntawm cov roj ntses muaj qhov tseem ceeb ntawm unsaturated fatty acids. Cov tshuaj no yog cov ua tau los ntawm qhov tseeb tias lawv muaj cov txiaj ntsim zoo rau cov roj metabolism hauv kev noj qab haus huv, muab cov ntshav qis thiab kev sib deev nyob rau hauv atherosclerosis thiab kub siab. Tsis tas li ntawd, cov roj muaj nyob rau hauv cov khoom ntses yog nplua nuj nyob hauv cov roj-soluble vitamins A thiab D.
Ntses khoom tsim los ntawm marine cov tsiaj muaj ntau cov ntxhuav ntsiab lus tsim nyog rau kev ua haujlwm ntawm peb lub cev - zinc, tooj, fluorine, iodine. Tab sis muaj ntau cov extractives nyob rau hauv cov ntaub so ntswg ntawm cov ntses tshaj nyob rau hauv cov nqaij, tab sis lawv zoo dua nyob rau hauv kev ua hauj lwm ntawm qog ntawm digestive tso quav. Txawm hais tias cov kev pabcuam kev noj qab haus huv thiab kev noj haus zoo tshaj plaws uas muaj cov yam ntxwv ntawm cov khoom ntses, cov khoom noj no tseem tsis tau pom zoo los ntawm peb cov plab hnyuv. Piv txwv, qhuav thiab qhuav ntses yog digested ntau nyuaj tshaj kib los yog pob hau.
Kev siv cov khoom ntses rau koj txoj kev noj qab haus huv kuj yog txiav txim los ntawm qhov tshiab cov khoom koj tau yuav. Yuav kom xaiv cov ntses txoj hauv khw rau tom qab npaj cov zaub mov ntawm cov khoom tiag tiag los ntawm nws, koj yuav tsum faj seeb txog cov yeeb yam nram no ntawm cov khoom no. Nyob rau hauv cov ntses tshiab, lub qhov muag yuav tsum yog convex, nrog pob tshab pob kws. Cov nqaij npuas ntawm benign ntses muaj cov xim sib luag thiab grayish-dawb xim, nws nyuaj rau cais cov pob txha. Thaum ua noj ntses broth yuav tsum tau ntes tau ib ntxiag aroma, thiab lub broth hloov puv. Yog tias cov ntses kis tau muaj xws li cov yeeb yam ua rau lub qhov muag liab qab, qhov yooj yim txawb ntawm cov pob txha ntawm cov nqaij, cov greyish-liab gills thiab qhov tsis zoo tsis hnov tsw, ces cov txiaj ntsim ntawm cov khoom noj ntses uas npaj tau los ntawm qhov khoom kom meej meej yuav tsum raug nug.
Ntses qe kuj muaj nqi noj haus ntau. Piv txwv, caviar ntses ntses thiab cov ntses sturgeon muaj ntses 30% ntawm cov proteins uas muaj high-grade, ib qho loj npaum lecithin, vitamins A, D, E, phosphorus, iron, lwm yam minerals. Caviar yog suav hais tias yog ib yam khoom ntses los ntawm qeb ntawm delicacies nrog lub siab tshaj plaws kev noj haus zoo.
Tab sis cov kaus poom ntses los yog tsom kwm yog tsis tshua zoo rau peb lub cev dua cov ntses tshiab. Qhov tseeb yog hais tias nrog cov txheej txheem tsim siv hauv cov khoom siv ntawm cov khoom ntses, kev poob cev qhev ntawm cov as-ham tuag. Ntuj kaus poom zaub mov yog tsim los ntawm mackerel, salmon, nees mackerel, herring. Cov zaub mov hauv cov kua txiv lws suav yog tsim los ntawm ob qho tib si kib thiab cov nqaij ntses uas tsis muaj ntses. Nyob kas poom ntses nyob rau hauv cov roj yog npaj los ntawm kub smoked ntses los yog pre-kib. Pates thiab pastas tau txais tsis tsuas yog los ntawm tag nrho cov ntses, tab sis kuj los ntawm nws caviar, nplooj siab, mis nyuj thiab lwm yam khoom noj tseem ceeb pov tseg. Thaum noj cov kaus poom ntses, cov khoom xyaw xws li minced ntses, zaub kib, zaub ua paj, marinade, txuj lom, lws suav sauce.
Tus cwj pwm txawv txav ntawm preserves nyob rau hauv kev sib piv nrog cov zaub mov hauv cov kaus poom yog tias cov txheej txheem ntawm lawv cov chaw ua hauj lwm tsis suav cov theem ntawm kev ntsuas kom tsis tu ncua. Yuav kom tau cov khoom siv ntses no siv cov preservatives, feem ntau cov acetic acid lossis sodium benzoate. Qee lub sij hawm nyob rau hauv lub chaw ua khoom ntawm preserves, ntsim thiab marinated pouches los yog txiv hmab txiv ntoo thiab Berry sauces yog siv.
Cov khoom noj uas yuav tom khw yuav tsum muab khaws cia, thiab yuav tsum tsis txhob cia kom khov-thaw dua (qhov no ua rau muaj kev sib txig sib npaug ntawm cov kab mob sib kis, ua rau txo tus nqi ntawm cov khoom noj khoom haus thiab cov khoom phem). Xws li cov khoom noj muaj hauv cov zaub mov hauv cov kaus poom los ntawm cov cua txias ntawm 0 txog 5 ° C thiab cov ntsuas pa ntawm cov cua tsis siab tshaj 75% rau lub sij hawm teev rau ntawm pob ntawv (qee zaum txawm rau 2 mus rau 3 xyoos). Tus neeg saib xyuas yuav tsum muab cia rau ntawm qhov kub tsis muaj siab tshaj 6 ° C rau tsis pub tshaj 45 hnub.