Nam\u0173 gamybos avie\u010di\u0173 actas \u2013 paprastas b\u016bdas i\u0161saugoti vasaros kvap\u0105 ir skon\u012f ilgesniam laikui. Jis pasi\u017eymi ry\u0161kiu vaisi\u0161kumu, tod\u0117l tinka tiek salotoms, tiek pada\u017eams ar marinatams, o nedidelis kiekis gali pakeisti viso patiekalo charakter\u012f.<\/p>\n
Fermentacijos principas gana ai\u0161kus: i\u0161 prad\u017ei\u0173 nat\u016braliai susidaro alkoholis, o v\u0117liau acto r\u016bg\u0161ties bakterijos j\u012f paver\u010dia actu. Kad procesas vykt\u0173 skland\u017eiai, svarbiausia naudoti \u0161variai paruo\u0161tus indus, rinktis prinokusias, aromatingas avietes ir u\u017etikrinti, kad vaisiai b\u016bt\u0173 pilnai panardinti skystyje.<\/p>\n
Praktikoje daugiausia nes\u0117kmi\u0173 sukelia pel\u0117sis, kuris da\u017eniausiai atsiranda tuomet, kai uogos ar j\u0173 gabal\u0117liai ky\u0161o vir\u0161 skys\u010dio ir gauna per daug oro. Fermentuojant verta reguliariai ap\u017ei\u016br\u0117ti u\u017epil\u0105 ir labai \u0161velniai pamai\u0161yti, ypa\u010d pirmomis dienomis, kad pavir\u0161iuje nesikaupt\u0173 vaisi\u0173 \u201ekepur\u0117\u201c.<\/p>\n
Ant vir\u0161aus kartais susiformuoja \u017eel\u0117 primenanti pl\u0117vel\u0117, vadinama acto motina. Tai n\u0117ra gedimo po\u017eymis \u2013 tai bakterij\u0173 ir celiulioz\u0117s sluoksnis, padedantis vykti acto fermentacijai, tod\u0117l jo skub\u0117ti \u0161alinti nereikia, o dal\u012f galima pasilikti kaip raug\u0105 kitai partijai.<\/p>\n
Subrend\u0119s avie\u010di\u0173 actas virtuv\u0117je turi daugiau panaudojim\u0173, nei vien salot\u0173 u\u017epilas. Jis tinka marinatams m\u0117sai ar dar\u017eov\u0117ms, pada\u017eams prie kept\u0173 patiekal\u0173, o keli la\u0161ai gali pagyvinti net g\u0117rimus ar desertus su uogomis, suteikdami subalansuotos r\u016bg\u0161tel\u0117s.<\/p>\n
Pastaraisiais metais namuose fermentuojami produktai v\u0117l i\u0161gyvena pakilim\u0105, nes \u017emon\u0117s ie\u0161ko nat\u016bralesni\u0173 skoni\u0173 ir b\u016bd\u0173 suma\u017einti maisto \u0161vaistym\u0105. Sezono metu avie\u010di\u0173 pertekli\u0173 paversti actu \u2013 prakti\u0161kas sprendimas, o atsakingai laikant higienos ir kantryb\u0117s taisykli\u0173 rezultatas da\u017eniausiai nenuvilia.<\/p>\n","protected":false},"excerpt":{"rendered":"
Nam\u0173 avie\u010di\u0173 actas i\u0161saugo vasaros aromat\u0105, tinka salotoms ir marinatams, o s\u0117km\u0119 lemia \u0161vara, panardintos uogos ir kantri fermentacija.<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[1904,4957,3441,3408,14672,24218],"miestas":[],"class_list":["post-45399","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-actas","tag-avietes","tag-fermentacija","tag-marinatai","tag-naminiai-konservai","tag-salotu-padazai"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/45399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=45399"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/45399\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=45399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=45399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=45399"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=45399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}