{"id":21990,"date":"2022-03-30T13:59:39","date_gmt":"2022-03-30T10:59:39","guid":{"rendered":"https:\/\/premiumangus.ro\/blog\/?p=21990"},"modified":"2022-03-30T13:59:39","modified_gmt":"2022-03-30T10:59:39","slug":"evolutia-procesului-de-maturare-odata-cu-dezvoltarea-tehnologiei-sistem-dry-age","status":"publish","type":"post","link":"https:\/\/premiumangus.ro\/blog\/evolutia-procesului-de-maturare-odata-cu-dezvoltarea-tehnologiei-sistem-dry-age\/","title":{"rendered":"Evolu\u021bia procesului de maturare odat\u0103 cu dezvoltarea tehnologiei\u2013 sistem Dry-Age"},"content":{"rendered":"

Carnea de vit\u0103 maturat\u0103 \u00een sistem DryAge este\u00a0un produs de ni\u0219\u0103, dar excelent, de o calitate superioar\u0103, dar care nu este disponibil\u0103 pe scar\u0103 larg\u0103. Este o carne special\u0103, \u00een care trebuie investit mult timp, r\u0103bdare \u0219i tehnologie. Rasa, genetica, cre\u0219terea animalelor, furajarea, abatorizarea \u0219i tran\u0219area, \u00een timpul prelucr\u0103rii sunt toate componente cheie pentru o carne perfect\u0103.<\/p>\n

Maturarea \u00een sistem DryAging face carnea bun\u0103 mai bun\u0103 \u0219i transform\u0103 carnea foarte bun\u0103 \u00een ceva de neuitat. Dar nu uita\u021bi: calitatea inferioar\u0103 a c\u0103rnii\u00a0r\u0103m\u00e2ne aceea\u0219i chiar \u0219i \u00een Dry Ager. A\u0219adar, merit\u0103 efortul de a fi aten\u021bi atunci c\u00e2nd cump\u0103ra\u021bi carne \u0219i de a \u021bine cont de c\u00e2teva elemente de baz\u0103.<\/p>\n

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Cum se matura carnea \u00eenainte de frigiderele Dry-Ager?<\/a> <\/span><\/p>\n

P\u00e2n\u0103 la inventarea aparatelor de sigilat \u00een vid, la sf\u00e2r\u0219itul anilor 1960, carnea era maturat\u0103 \u00een condi\u021bii de maturare uscat\u0103: buc\u0103\u021bile de carne de vit\u0103 erau at\u00e2rnate pe c\u00e2rlige \u00een unit\u0103\u021bile de r\u0103cire, uneori \u00een condi\u021bii periculoase \u0219i neigienice, iar c\u00e2teva s\u0103pt\u0103m\u00e2ni mai t\u00e2rziu, carnea era v\u00e2ndut\u0103 ca fiind “bine \u00eenvechit\u0103”. Chiar \u0219i acum, acest lucru \u00een anumite zone aceasta este considerat\u0103 o maturare autentic\u0103 a c\u0103rnii. \u00cen zilele noastre, \u00eens\u0103, peste 95% din toate steakurile sunt maturate folosind o metod\u0103 mai ieftin\u0103, \u0219i anume maturarea umed\u0103 \u00een pungi sau sub vid. Acest proces confer\u0103 c\u0103rnii un gust u\u0219or amar \u0219i metalic – un efect secundar nefericit al matur\u0103rii anaerobe (f\u0103r\u0103 oxigen) cu acid lactic.<\/p>\n

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Ce se \u00eent\u00e2mpl\u0103 \u00een timpul matur\u0103rii uscate?<\/a> <\/span><\/p>\n

Este surprinz\u0103tor c\u00e2t de des, de-a lungul istoriei omenirii, s-a recurs la procese de descompunere pentru a conserva sau \u00eembun\u0103t\u0103\u021bi alimentele. Lu\u0103m de la sine toat\u0103 aceast\u0103 lume a fermenta\u021biei, de la varz\u0103 acr\u0103 la bere, sos de soia, br\u00e2nz\u0103, ceai, aluaturi pe baz\u0103 de drojdie, tutun, hering murat, cacao, iaurt \u0219i salam. Dieta noastr\u0103 este puternic influen\u021bat\u0103 de alimente a c\u0103ror descompunere este controlat\u0103 \u0219i monitorizat\u0103 pentru a asigura siguran\u021ba alimentar\u0103.<\/p>\n

Cei trei protagoni\u0219ti din acest joc sunt bacteriile, ciupercile \u0219i enzimele. Bacteriile acidului lactic \u0219i enzimele endogene precum catepsina \u0219i calpaina sunt actori principali \u00een transformarea bovinelor sau a porcilor proasp\u0103t sacrifica\u021bi \u00een fripturi sau \u0219ni\u021bele suculente \u0219i aromate. Exist\u0103, de asemenea, dovezi (nu tocmai atr\u0103g\u0103toare) c\u0103 maturarea c\u0103rnii este par\u021bial cauzat\u0103 de ciuperci \u0219i mucegai. Pentru a \u00een\u021belege mai bine ce se \u00eent\u00e2mpl\u0103 \u00een timpul matur\u0103rii c\u0103rnii, este necesar s\u0103 s\u0103p\u0103m ad\u00e2nc p\u00e2n\u0103 la nivel molecular.<\/p>\n

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Cum are loc \u0219i c\u00e2t dureaz\u0103 procesul de maturare?<\/span><\/p>\n

Maturarea este necesar\u0103 deoarece rigor mortis se instaleaz\u0103 la doar c\u00e2teva ore dup\u0103 sacrificare, ceea ce \u00eent\u0103re\u0219te carnea \u0219i o face s\u0103 devin\u0103 nepl\u0103cut\u0103. Este nevoie de timp pentru ca mu\u0219chii \u00een\u021bepeni\u021bi s\u0103 se relaxeze suficient de mult astfel \u00eenc\u00e2t carnea s\u0103 devin\u0103 fraged\u0103.<\/p>\n

 <\/p>\n

De ce maturarea uscat\u0103 este preferat\u0103 de c\u0103tre profesioni\u0219ti?<\/a> <\/span><\/p>\n

Maturarea umed\u0103 a c\u0103rnii \u00een pungi de plastic a devenit o practic\u0103 standard, dar cererea de carne maturat\u0103 \u00een sistem Dry-Age este \u00een cre\u0219tere, stimulat\u0103 de restaurantele care cer produse de calitate. Procesul de maturare uscat\u0103 produce o carne gourmet care este cel pu\u021bin la fel de fraged\u0103 ca \u0219i carnea obi\u0219nuit\u0103 maturat\u0103 \u00een mediu umed, dar cu o arom\u0103 savuroas\u0103 \u0219i suculent\u0103, care ofer\u0103 \u00eentreaga gam\u0103 de arome pe care carnea de vit\u0103, porc, miel, pas\u0103re este capabil\u0103 s\u0103 o dezvolte.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Carnea de vit\u0103 maturat\u0103 \u00een sistem DryAge este\u00a0un produs de ni\u0219\u0103, dar excelent, de o…<\/p>\n","protected":false},"author":72,"featured_media":21991,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[270,266],"tags":[405,393,403,402,139,138,404],"featured_image_src":"https:\/\/premiumangus.ro\/blog\/wp-content\/uploads\/2022\/03\/DryAger_Premium_S_EyeContact_Meat.jpg","_links":{"self":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/21990"}],"collection":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/users\/72"}],"replies":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/comments?post=21990"}],"version-history":[{"count":2,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/21990\/revisions"}],"predecessor-version":[{"id":21995,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/21990\/revisions\/21995"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/media\/21991"}],"wp:attachment":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/media?parent=21990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/categories?post=21990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/tags?post=21990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}