Seitan

Seitan (yaponcha: セイタン^[1]) – bugʻdoyning asosiy oqsili boʻlgan glutendan tayyorlangan oziq-ovqat^[2]. U shuningdek, miànjīn (xitoycha: 麵筋), fu (yaponcha: 麩), milgogi (koreyscha: 밀고기), bug'doy go'shti, oqsil go'shti yoki oddiygina oqsil nomi bilan ham tanilgan. U bug'doy unidan olingan oqsildan tashkil topgan, unga o'xshash muhim bug'doy oqsilidan tayyorlanadi.

Bug'doy oqsilidan soyaga asoslangan oziq-ovqat mahsulotlari, masalan, tofu, ba'zan go'shtning o'rniga ishlatiladi. Bug'doy oqilining tarkibi ba'zi turlari boshqa o'rnini bosuvchi moddalarga qaraganda go'shtga ko'proq o'xshaydi: chaynash yoki ipli tuzilishga ega ekanligi. Bug'doy oqsili ko'pincha Osiyo, vegetarian taomlari, veganizm, buddist va makrobiyotik parhez oshxonalarida go'sht o'rniga foydalaniladi. Soxta o'rdak keng tarqalgan bo'lib, odamlarning sevimli taomi hisoblanadi^[3]^[4].

Bug'doy oqsili birinchi marta XI asrda Xitoy lag'monlarining tarkibiy qismi sifatida paydo bo'lgan degan ma'lumotlar mavjud^[5]. Ushbu seitan tarixan Xitoy, Yaponiya va boshqa Sharqiy va Janubi-Sharqiy Osiyo xalqlarining oshxonalarida mashhur bo'lgan. Osiyoda, odatda, buddistlar go'sht iste'mol qilmaydigan mijozlarga xizmat ko'rsatadigan restoranlarning menyusida uchraydi.

Ishlab chiqarishi[tahrir | manbasini tahrirlash]

Gluten an'anaviy ravishda bug'doy unidan olinadi. Xamir kraxmal granulalarining ko'p qismi tozalanmaguncha suvda yuviladi, elastik massa sifatida yopishqoq, erimaydigan oqsil qoladi. Bu massa turli yo'llar bilan pishiriladi va iste'mol qilinadi^[6].

Ajratib olingan oqsil muqobil ravishda quritilishi va "muhum bug'doy oqsili" deb ataladigan kukunga aylantirilishi mumkin^[7]. Oqsil kukun ("seitan") massasiga qayta gidratlanishi va asl mahsulot bilan bir xil tarzda pishirilishi mumkin^[8].

Kraxmaldan oqsil ajratishning bir necha sanoat usullari mavjud^[9].

Havolalar[tahrir | manbasini tahrirlash]

Andoza:Sisterlinks

"Un-American Pet Food: Why do we put Chinese wheat gluten in Fido's kibble?", Michelle Tsai, Slate.com, April 2, 2007

Manbalar[tahrir | manbasini tahrirlash]

↑ Wells, John C. (2008), Longman Pronunciation Dictionary (3rd-nashr), Longman, ISBN 9781405881180
↑ „seitan | Definition of seitan in English by Oxford Dictionaries“. Oxford Dictionaries | English. 2017-yil 14-avgustda asl nusxadan arxivlangan. Qaraldi: 2019-yil 27-aprel.
↑ Shewry, Peter R (2009), „Wheat“, Journal of Experimental Botany (Review), 60 (6): 1537–1553, doi:10.1093/jxb/erp058, PMID 19386614, 2012-02-20da asl nusxadan arxivlandi
↑ Food and Agriculture Organization of the United Nations. Dietary protein quality evaluation in human nutrition. Report of an FAO Expert Consultation. Food and Agriculture Organization of the United Nations, 2013. ISBN 978-92-5-107417-6.
↑ Manba xatosi: Invalid <ref> tag; no text was provided for refs named sah
↑ How to make your Gluten at home.
↑ Manba xatosi: Invalid <ref> tag; no text was provided for refs named thekitchn.com
↑ Asbell, Robin „What Is Seitan and How Do You Cook with It?“ (en). Kitchn.
↑ "Modern methods of separation the components of wheat". Polish Society of Food Technologists 2 (23S). 2000. https://journal.pttz.org/magazine-archive/modern-methods-of-separation-the-components-of-wheat/.

[1] Wells, John C. (2008), Longman Pronunciation Dictionary (3rd-nashr), Longman, ISBN 9781405881180

[2] „seitan | Definition of seitan in English by Oxford Dictionaries“. Oxford Dictionaries | English. 2017-yil 14-avgustda asl nusxadan arxivlangan. Qaraldi: 2019-yil 27-aprel.

[Shewry2009-3] Shewry, Peter R (2009), „Wheat“, Journal of Experimental Botany (Review), 60 (6): 1537–1553, doi:10.1093/jxb/erp058, PMID 19386614, 2012-02-20da asl nusxadan arxivlandi

[FAO2013-4] Food and Agriculture Organization of the United Nations. Dietary protein quality evaluation in human nutrition. Report of an FAO Expert Consultation. Food and Agriculture Organization of the United Nations, 2013. ISBN 978-92-5-107417-6.

[sah-5] Manba xatosi: Invalid <ref> tag; no text was provided for refs named sah

[6] How to make your Gluten at home.

[thekitchn.com-7] Manba xatosi: Invalid <ref> tag; no text was provided for refs named thekitchn.com

[8] Asbell, Robin „What Is Seitan and How Do You Cook with It?“ (en). Kitchn.

[9] "Modern methods of separation the components of wheat". Polish Society of Food Technologists 2 (23S). 2000. https://journal.pttz.org/magazine-archive/modern-methods-of-separation-the-components-of-wheat/.

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