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Ketšupi dipitops

Ketšupi dipitops
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Toitumisalane teave

Portsjoni kohta (28 g)

% päevasest väärtusest põhineb 2000 kcal dieedil

Kalorid 31 kcal
2% DV
Rasvad kokku 0.1g
0% DV
Süsivesikud kokku 7.3g
2% DV
kiudained0.1g
tärklis1.0g
suhkrud6.2g
Valk 0.3g
1% DV
taimne valk0.3g

Teave

A small serving of ketchup, primarily providing carbohydrates from added sugars and tomato concentrate, with minimal fat and protein.

Koostisosad

Vitamiinid ja mineraalid

Vitamiinid

ToitaineKogusPV%Poolestusaeg
biotiin (B7-vitamiin)0.1mcg0%
koliin1.8mg0%
folaat (B9-vitamiin)2.0mcg1%
niatsiin (B3-vitamiin)0.2mg1%
pantoteenhape (B5-vitamiin)0.1mg1%
riboflaviin (B2-vitamiin)0.0mg1%
tiamiin (B1-vitamiin)0.0mg1%
A-vitamiin7.0mcg1%
B6-vitamiin0.0mg2%
C-vitamiin1.2mg1%
E-vitamiin0.1mg1%
K-vitamiin0.9mcg1%

Mineraalid

ToitaineKogusPV%Poolestusaeg
kaltsium4.0mg0%
vask20.0mcg2%
raud0.2mg1%
magneesium3.0mg1%
fosfor7.0mg1%
kaalium75.0mg2%
seleen0.2mcg0%
naatrium250.0mg11%
tsink0.1mg0%

Klassikaline ketšupi dipitops

Sissejuhatus



See on ketšup oma kõige distsiplineeritumas vormis: erk, paks ja teravalt tasakaalus magususe, happesuse ning soolasuse vahel. Tekstuur peaks hoidma lusikal selget joont ja nakkuma kergelt toidu külge, mille kõrvale seda serveeritakse. Väikesest kogusest hoolimata peab maitse olema terviklik.

Retsepti põhiandmed



  • Roa kategooria: Maitsekaste

  • Köök või päritolu: Ameerika

  • Käigu tüüp: Lisand

  • Kogus: 1 dipitops

  • Portsjoni suurus: 28 g

  • Ettevalmistusaeg: 5 minutit

  • Küpsetusaeg: 0 minutit

  • Koguaeg: 5 minutit

  • Raskusaste: Lihtne


    • Vahendid



  • Väike segamiskauss

  • Peenike vispel

  • Väike serveerimistops


    • Koostisosad



  • 18 g tomatikontsentraati

  • 4 g kõrge fruktoosisisaldusega maisisiirupit

  • 3 g destilleeritud äädikat

  • 2 g maisisiirupit

  • 0.8 g soola

  • 0.2 g sibulapulbrit


    • Valmistamine



  • 1. Pane tomatikontsentraat väikesesse segamiskaussi. Lisa kõrge fruktoosisisaldusega maisisiirup ja vispelda, kuni segu muutub vedelamaks ja läikivaks, umbes 30 sekundit.

  • 2. Lisa destilleeritud äädikas, maisisiirup, sool ja sibulapulber. Vispelda ühtlaselt 1 minut, kraapides kausi servi üks või kaks korda, kuni ketšup on täiesti sile ja ühtlane.

  • 3. Maitse ja kontrolli tasakaalu: esmamulje peaks olema magus, millele järgneb kohe happesus, ning lõppmaitses peab olema puhas soolakas noot ilma toore sibula teravuseta.

  • 4. Tõsta väikesesse serveerimistopsi ja lase enne serveerimist 2 minutit seista, et tekstuur settiks ja kergelt pakseneks.


    • Serveerimine ja esitlus



    Serveeri väikeses puhtas topsis, mille pind on tasane ja serv korrektne. Ketšup peaks jääma tihe ja läikiv, mitte vedel ega jäik, ning olema piisavalt kehakas, et nakkuda friikartulite, köögiviljade või frititud toitude külge ühe puhta tõmbega.

    Professionaalsed märkused



    Tekstuur sõltub põhjalikust vispeldamisest; kõik kontsentraadijutid mõjuvad karedusena. Hoia happesus tuntavana, kuid mitte agressiivsena, ja ära töötle segu pärast siledaks muutumist üle, vastasel juhul kaotab lõpptulemus oma poleeritud tiheduse.
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