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Ghee

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Ghee
Bengali cuisine, Indian cuisine
obere ụdị nkeclarified butter Dezie
mba osiNdia Dezie

Ghee bụ ụdị bọta doro anya, sitere na mpaghara mpaghara India . [1] A na-ejikarị ya esi nri, dị ka ọgwụ ọdịnala, na maka ememe okpukpe Hindu . [2]

Nkọwa

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A na-akwadokarị Ghee site na simmering bọta, nke a na-esi na ude, na-awụpụ ihe ọ bụla adịghị ọcha n'elu, wee na-awụsa ma na-ejigide abụba mmiri dị ọcha mgbe ọ na-achọta ihe ọzọ maka ihe fọdụrụ siri ike nke dabara na ala. Enwere ike ịgbakwunye ose maka ekpomeekpo. Ọdịdị, agba, na ụtọ ghee na-adabere n'ịdị mma nke bọta, mmiri ara ehi e ji mee ihe, na ogologo oge nke esi mmiri.

Etymology

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. [3]

Na okpukpe Hindu

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Na omenala, a na-esi na mmiri ara ehi mee ghee, ma ehi ma ọ bụ buffalo mmiri, ma ejiri ya mee ihe n'ememe kemgbe oge Vedic . Ọ bụ ihe dị nsọ chọrọ na Vedic yajña na homa (ememe ọkụ), site n'usoro Agni (ọkụ) inye onyinye dị iche iche (Lee: Yajurveda ).

A na-eji mmemme ọkụ eme emume dịka alụmdi na nwunye na olili ozu. A chọrọ Ghee n'ofufe Vedic nke mūrtis (chi Chineke), na aarti (àjà nke ghee oriọna) nke a na-akpọ diyā ma ọ bụ dīpa na maka Pañcāmṛta ( Panchamruta ) bụ ebe a na-eji ghee tinyere mishri, mmanụ aṅụ, mmiri ara ehi, na dahi (curd) eme ihe maka ịsa ahụ. chi dị iche iche n'ụbọchị ngosipụta nke Krishna na Janmashtami, Śiva ( Shiva ) na Mahā-śivarātrī ( Maha Shivaratri ). Enwere ukwe ghee. Na Mahabharata, a mụrụ Kaurava site na ite ghee. [4]

A na-ejikwa Ghee na bhang iji kpoo cannabis na-eme ka ọkpụkpụ na-eme ka ihe ọṅụṅụ na- eme ka ihe ọṅụṅụ na-eme ihe na-eme ihe ike . [5] [6]

Na akụkụ Akwụkwọ Nsọ Buddhist, a na-eji usoro mmepụta mmiri ara ehi mee ihe dị ka ihe atụ maka ọkwa mmụta. Ngwaahịa kachasị elu, sarpir-maṇḍa, na-eche na ọ bụ ghee ma ọ bụ butter doro anya. [7]

Ojiji nri nri

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A na-ahụkarị Ghee na nri sitere na mpaghara mpaghara India, gụnyere nkwadebe osikapa ọdịnala (dị ka biryani ). Na Maharashtra, polis ma ọ bụ achịcha dị larịị nke India na-esonyere ghee. Dịka ọmụmaatụ, 'Puranpoli', a na-eri nri Maharashtrian a na-ahụkarị na ghee. Na Rajasthan, ghee na-esokarị baati . Na North India niile, a na-enye roti na ghee. Na Karnataka na Tamil Nadu, a na-enye ghee n'akụkụ dosa na kesari bhath . Na Bengal (ma West Bengal na Bangladesh ) na Gujarat, khichdi bụ nri mgbede ọdịnala nke osikapa na lentil, nke a na-esi na curry si dahi (curd), mkpụrụ cumin, akwụkwọ curry, ọka ọka, turmeric, garlic, nnu na ghee. Ọ bụkwa ihe dị na kadhi na sweets India, dị ka Mysore pak na ụdị halva na laddu . Ụlọ oriri na ọṅụṅụ ndị India na-etinyekarị ghee buru ibu, mgbe ụfọdụ na-asa ya naan na roti, ma n'oge nkwadebe ma ọ bụ tupu ị na-eje ozi. Na steeti Odisha ghee a na-ejikarị na efere Odia dị ka Khechedi na Dalma . Karịsịa nri satwik a na-akwadebe n'ọtụtụ ụlọ arụsị dị na Odisha nwere ghee dị ka isi ihe na omenala nri nri ya. A na-eji Ghee eme ihe na nri ndịda India maka iwe ọkụ curries na ịkwadebe efere osikapa na sweets. Ndị North India na-etinyekwa ghee na osikapa tupu ha erie ya na pickles, dal na curries. Ndị North India so na ndị na-eri ghee. Nri onye anaghị eri anụ nke Andhra Pradesh na-ejikarị ghee maka nkwadebe nke nri dị ụtọ na nri dị ụtọ. Ghee dị mkpa maka nri ndị North India ọdịnala, yana parathas, daals na curries na-ejikarị ghee kama mmanụ maka uto ka ukwuu. Ụdị ghee, n'ihe gbasara isi anụmanụ, na-eme ka ọ dị iche iche na efere; dịka ọmụmaatụ, ghee a kwadebere site na mmiri ara ehi ( Bengali ) bụ omenala nwere osikapa ma ọ bụ roti ma ọ bụ dị ka mmiri na-agwụcha n'elu curry ma ọ bụ daal (lentil) ebe mmiri ara ehi buffalo na-ahụkarị maka ebumnuche isi nri.

Ghee bụ abụba dị mma maka frying miri emi n'ihi na ebe anwụrụ ọkụ ya (ebe ụmụ irighiri ya na-amalite ịkụda) bụ 250 Celsius C (482 °F), nke dị n'elu ahụkarị okpomọkụ okpomọkụ nke gburugburu 200 Celsius C (392 °F) na karịa nke ọtụtụ mmanụ ihe oriri. [8]

Atọ ụtọ

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Isi ihe na-esi ísì ụtọ ghee bụ carbonyls, fatty acids free, lactones, na alcohols . [9] Tinyere ụtọ nke abụba mmiri ara ehi, chara acha nke bọta na okpomọkụ nke a na-akọwapụta na-emetụtakwa ụtọ ahụ. Dịka ọmụmaatụ, ghee nke a na-emepụta site na nkọwa nke butter na 100 Celsius C (212 °F) ma ọ bụ ihe na-erughị ya na-arụpụta ụtọ dị nro ma dị nro, ebe a na-emepụta batches na 120 Celsius C (248 °F) nwere ezigbo ụtọ. [9]

Ọdịiche sitere na bọta doro anya

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Mmepụta ghee dị iche na nke bọta doro anya . Usoro nke ịmepụta bọta doro anya zuru ezu mgbe mmiri na-ekpochapụ na abụba (bọta doro anya) kewapụrụ na mmiri ara ehi siri ike . Otú ọ dị, mmepụta ghee na-agụnye ịgbanye bọta ahụ, nke na-eme ka ọ bụrụ ihe na-atọ ụtọ ma na-esi ísì ụtọ.

Ntụziaka Ayurvedic omenala maka ghee bụ sie mmiri ara ehi na-adịghị ahụ ma hapụ ya ka ọ dị jụụ ruo 43 Celsius C (109 °F) . Mgbe ị hapụsịrị ya na mkpuchi ụlọ maka ihe dị ka awa 12, tinye ntakịrị dahi (yogọt) na ya ma hapụ ya n'abali. Nke a na-eme ka yogọt karịa. A na-eji mmiri gbanye nke a, iji nweta bọta nke omenala, nke a na-eji eme ka ọ dị nro. [10]

Nri na ahụike

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Dị ka bọta ọ bụla doro anya, ghee bụ ihe mejupụtara ya fọrọ nke nta ka ọ bụrụ abụba, 62% nke mejupụtara abụba juru eju . [11] Achọpụtakwara ọtụtụ nkwadebe azụmahịa na India nwere nnukwu abụba trans . [12] Ọ nwere obere lactose na casein, yabụ, ọ na-anabata ọtụtụ ndị nwere nnabata lactose ma ọ bụ nfụkasị mmiri ara ehi. [13]

Ụzọ nkwadebe

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Enwere ụzọ ise a na-ejikarị akwadebe ghee. Nkwadebe ụlọ ọrụ n'aka nke ọzọ na-eme site na iji "bọta ọcha", na-esikarị na mmiri ara ehi ndị ọzọ na ndị ọrụ nkwekọrịta. [14]

In the cream butter method, cream separated from milk must be churned to produced butter. The butter then undergoes heat clarification.
N'ime usoro ude ude, a na-ekewa ude na mmiri ara ehi ma kpoo ya iji mepụta bọta. Bọta ahụ na-enweta nkọwa ọkụ.

Mmiri ara ehi butter

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A na-akụba mmiri ara ehi utoojoo n'ime bọta . A na-esi bọta ahụ n'ime ite a na-emeghe ka mmiri wee pụta. A na-ebufe ghee na-ekpo ọkụ ma chekwaa ya.

Ude kpọmkwem

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A na-atụgharị ude ọhụrụ, ude a kpụrụ akpụ ma ọ bụ nke a sachara ka ọ bụrụ ghee. Usoro a chọrọ ogologo oge ikpo ọkụ ma na-emepụta ekpomeekpo caramelized.

Bọta ude

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A na-ekewa mmiri ara ehi ka ọ bụrụ ude nke a na-atụgharị n'ime bọta. Bọta na-enweta nkọwa ọkụ iji mepụta ghee.

Tupu stratification

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Usoro a dabara adaba maka nnukwu butter. A na-agbaze bọta na 80–85 Celsius C (176-185 °F) maka nkeji iri atọ. A na-ebute akwa nke protein, abụba na mmiri ara ehi . A na-awụpụ mmiri ara ehi. A na-ekpo ọkụ nke abụba ndị fọdụrụ na okpomọkụ nke 110 Celsius C (230 °F) iwepu mmiri na ịzụlite ekpomeekpo. [15]

Nkwakọ ngwaahịa

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Enwere ike ịwụnye ghee n'ime ite iko ikuku na-adịghị ekpuchi ekpuchi ma chekwaa ya na-enweghị friji.

A na-ahụtakarị ghee ka a na-achịkọta ya n'ime ite iko ikuku na-adịghị. Ekwesịrị idobe ha pụọ na ìhè anyanwụ kpọmkwem n'ihi na ìhè anyanwụ nwere ike ime ka mmiri na-etolite n'ime ite ahụ. Mmiri nwere ike ime ka ọdịdị ghee emebi, yana ibelata ndụ ya. Iji gbochie ngwangwa nke usoro oxidation, a ga-echebe ha pụọ na ihe ọ bụla na-akpata ya, dị ka ụzarị UV sitere na ìhè anyanwụ na ọkụ fluorescent. Ọ bụrụ na emegheghị ite ahụ, ọ dịghị mkpa ka etinye ya na friji ma ọ bụrụhaala na ọnọdụ ndị a kpọtụrụ aha na mbụ zutere. Ozugbo emepere ya, enwere ike ịchekwa ya na kọbọd kichin ruo ọnwa atọ. Mgbe nke ahụ gasịrị, enwere ike ịhapụ ya na friji ruo otu afọ. Igwe nju oyi na-eme ka ghee sie ike mana ọ bụrụ na ahapụ ya na ụlọ okpomọkụ ruo oge ụfọdụ, ọ ga-adị nro ọzọ. [16]

Ihe mejupụtara

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Enwere ike mee ghee nke mmiri ara ehi sitere na ungulates dị iche iche nke ụlọ, dị ka ehi, buffaloes na atụrụ. [17] Ngwakọta ghee dịgasị iche dabere na anụmanụ nke ejirila mmiri ara ehi mee ihe. Ọdịnaya vitamin A sitere na 315 ruo 375 μg kwa gram 100. [17] Palmitic acid na oleic acid bụ abụọ n'ime acid fatty acid dị na ma ehi na ghee atụrụ. Profaịlụ fatty acid juru eju bụ 53.9 ruo 66.8%, profaịlụ fatty acid na-adịghị mma bụ 22.8 ruo 38.0% yana fatty acids ndị ọzọ bụ 3.5 ruo 10.4%. [17] Cholesterol sitere na 252 ruo 284 mg/100 grams. [17]

Ahịa

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Ọnụ ahịa ghee na India bụ 10,000 crore rupees ma ọ bụ ijeri US $ 1.5 dị ka nke 2016. India bụ mba kacha emepụta buffalo na mmiri ara ehi na ya mere ọ bụkwa onye na-emepụta ihe na ndị na-eji ghee. [18] [19]

Ntụaka

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  1. ↑ "Perspective | Ghee has been an Indian staple for millennia. Now the rest of the world is catching on.", Washington Post, 2021-10-28. Retrieved on 2024-03-22. (in en-US) “Ghee originated in India, where the heat was not conducive to storing butter for long periods”
  2. ↑ "Perspective | Ghee has been an Indian staple for millennia. Now the rest of the world is catching on.", Washington Post, 2021-10-28. Retrieved on 2024-03-22. (in en-US) “ghee is poured into sacred fires by Hindus to this day, a practice thought to be auspicious for marriages, funerals and other ceremonies.”
  3. ↑ Tarek I Kakhia. Encyclopedia of Oils and Fats, 194–195. Retrieved on 28 October 2023. 
  4. ↑ Fitzgerald (2003-02-15). The Mahabharata, Volume 7: Book 11: The Book of the Women Book 12 ..., Part 1. University of Chicago Press. ISBN 9780226252506. 
  5. ↑ Gottlieb (1993). Cooking with Cannabis: The Most Effective Methods of Preparing Food and Drink with Marijuana, Hashish, and Hash Oil. Ronin Publishing. ISBN 978-0-914171-55-3. 
  6. ↑ Drake (2002). The Marijuana Food Handbook. Ronin Publishing. ISBN 978-0-914171-99-7. 
  7. ↑ Petzold (1995). The Classification of Buddhism. Otto Harrassowitz Verlag. ISBN 9783447033732. 
  8. ↑ What are the advantages and disadvantages of butter and ghee when it comes to cooking?. whfoods.com. Archived from the original on 4 April 2015. Retrieved on 11 May 2015.
  9. ↑ 9.0 9.1 Rama Murthy (1980). "Factors Affecting the Composition, Flavour and Textural Properties of Ghee". Indian Dairyman 32: 765–768. Retrieved on 11 August 2018. 
  10. ↑ Joshi (2014). "Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method". J Ayurveda Integr Med 5 (2): 85–88. DOI:10.4103/0975-9476.131730. PMID 24948858. 
  11. ↑ Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount. US Department of Agriculture, National Nutrient Database (May 2016). Archived from the original on 23 May 2023. Retrieved on 12 March 2018.
  12. ↑ Mahapatra (18 October 2010). "Evaluation of trans fatty acids contents in commercial brands of ghee available at Indian markets". Scientific Research and Essays 5 (20): 3193–3200. 
  13. ↑ Abarbanel (5 April 2018). "What Is Ghee, the Clarified Butter We Could Eat by the Spoon?". Bon Appétit. Retrieved on 10 April 2021. 
  14. ↑ Narain (2017). Godman To Tycoon: The untold story of Baba Ramdev, 2, New Delhi: Juggernaut Publications. ISBN 978-9386228383. 
  15. ↑ L. Sserunjogi (1998-08-01). "A Review Paper: Current Knowledge of Ghee and Related Products". International Dairy Journal 8 (8): 677–688. DOI:10.1016/S0958-6946(98)00106-X. 
  16. ↑ Ghee Care (en-US). Goddess Ghee. Archived from the original on 11 August 2018. Retrieved on 2018-08-11.
  17. ↑ 17.0 17.1 17.2 17.3 (1993-01-01) "Composition of ghee (Samn Barri's) from cow's and sheep's milk" (in en). Food Chemistry 46 (4): 373–375. DOI:10.1016/0308-8146(93)90007-3. ISSN 0308-8146. 
  18. ↑ "Milk in India: a popular refreshment, a huge business and a gift from the gods", 27 October 2015. Retrieved on 16 August 2020.
  19. ↑ Delhi's tax free budget: Desi ghee to cost less in Delhi. timesofindia-economictimes. Archived from the original on 5 March 2016. Retrieved on 27 December 2015.
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