التفاصيل البيبلوغرافية
| العنوان: |
Enorme Vielfalt an Aromen und Texturen: Ein kulturgeschichtlicher Ausflug zur Herstellung von Rohschinken. (German) |
| المؤلفون: |
J., Buckenhüskes Herbert |
| المصدر: |
Fleischwirtschaft; 6/14/2024, Issue 6, p44-48, 5p |
| مصطلحات موضوعية: |
MEAT preservation, POTASSIUM nitrate, HAM, RAW materials, ETRUSCANS, PORK products, GRIZZLY bear, LAMBS |
| مصطلحات جغرافية: |
MIDDLE East, ITALY |
| Abstract (English): |
The article describes the production of raw ham and emphasizes the variety of flavors and textures that arise from different raw materials and climatic influences. Raw ham is made from various types of meat, including pork, lamb, turkey, and beef. There are also more exotic variations such as bear, elk, and zebra ham. The production of raw ham likely began in the salt deserts of the Middle East and coastal areas. The oldest evidence of raw ham comes from the time of the Etruscans in northern central Italy. The Romans had a preference for ham, and there was even a road dedicated to ham. The article also describes the significance of ham in Roman and medieval cuisine, as well as in various European countries. It discusses the different methods of preparing ham, such as curing, smoking, and drying. The use of salt for meat preservation is also mentioned, as well as the use of saltpeter and nitrite for meat preservation. [Extracted from the article] |
| Abstract (German): |
Von Herbert J. Buckenhüskes Schwarzwälder Schinken, Westfälischer Knochenschinken, Jamón Ibérico, Parma Schinken oder gar Culatello di Zibello – Rohschinken weisen bereits eine lange Geschichte auf und wurden und werden in zahlreichen Kulturen auf dem ganzen Erdball hergestellt und verzehrt. Die dazu verwendeten unterschiedlichen vorhandenen Rohwaren, die diversen klimatischen Einflüsse und die mannigfaltigen Geheimnisse bei der Herstellung der Schinken führen zu einer enormen Vielfalt an Aromen und Texturen, vielfach zu einzigartigen Produkten. Kein Wunder also, dass sie nicht selten einen bedeutenden Anteil an der regionalen oder lokalen Wirtschaft haben und den Stolz so mancher Gegend hinsichtlich ihres gastronomischen Erbes darstellen. Das zeigt dieser kulturgeschichtliche Ausflug [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
