{"id":3263,"date":"2021-10-22T15:56:49","date_gmt":"2021-10-22T15:56:49","guid":{"rendered":"https:\/\/www.lifescienceart.com\/?p=3263"},"modified":"2021-10-22T15:56:49","modified_gmt":"2021-10-22T15:56:49","slug":"a-midsummer-nights-surstromming","status":"publish","type":"post","link":"https:\/\/www.lifescienceart.com\/ro\/science\/food-science\/a-midsummer-nights-surstromming\/","title":{"rendered":"O noapte de mijloc de var\u0103 cu surstr\u00f6mming: o delicates\u0103 suedez\u0103 unic\u0103 \u0219i delicioas\u0103"},"content":{"rendered":"<h2 class=\"wp-block-heading\">O noapte de mijloc de var\u0103 cu surstr\u00f6mming<\/h2>\n\n<h2 class=\"wp-block-heading\">Ce este surstr\u00f6mming?<\/h2>\n\n<p>Surstr\u00f6mming este un fel de m\u00e2ncare fermentat pe baz\u0103 de pe\u0219te, preparat din hering de Marea Baltic\u0103. Este o delicates\u0103 suedez\u0103 tradi\u021bional\u0103, consumat\u0103 de obicei \u00een timpul festivalului de mijloc de var\u0103. Pe\u0219tele este fermentat \u00een saramur\u0103 timp de c\u00e2teva luni, ceea ce \u00eei confer\u0103 un miros puternic \u0219i \u00een\u021bep\u0103tor.<\/p>\n\n<h2 class=\"wp-block-heading\">\u0218tiin\u021ba din spatele mirosului<\/h2>\n\n<p>Procesul de fermentare este cauzat de bacterii anaerobe, care produc acizi organici volatili precum acidul propionic \u0219i acidul butiric. Ace\u0219ti acizi se g\u0103sesc \u0219i \u00een transpira\u021bie \u0219i untul r\u00e2nced, ceea ce confer\u0103 surstr\u00f6mming mirosul s\u0103u caracteristic.<\/p>\n\n<h2 class=\"wp-block-heading\">Istoria surstr\u00f6mming<\/h2>\n\n<p>Surstr\u00f6mming face parte din buc\u0103t\u0103ria suedez\u0103 de secole. Se crede c\u0103 \u00ee\u0219i are originea \u00een secolul al XVI-lea, c\u00e2nd pescarii fermentau heringul pentru a-l conserva \u00een timpul c\u0103l\u0103toriilor lungi. Preparatul a devenit popular \u00een r\u00e2ndul clasei muncitoare \u00een secolul al XIX-lea \u0219i r\u0103m\u00e2ne o delicates\u0103 apreciat\u0103 \u0219i ast\u0103zi.<\/p>\n\n<h2 class=\"wp-block-heading\">Surstr\u00f6mming ca m\u00e2ncare de Midsommar<\/h2>\n\n<p>Surstr\u00f6mming este consumat \u00een mod tradi\u021bional \u00een timpul festivalului de mijloc de var\u0103, s\u0103rb\u0103torit \u00een Suedia \u00een weekendul cel mai apropiat de 24 iunie. Pe\u0219tele este de obicei servit cu cartofi fier\u021bi, ceap\u0103 \u0219i sm\u00e2nt\u00e2n\u0103 pe p\u00e2ine de secar\u0103.<\/p>\n\n<h2 class=\"wp-block-heading\">Unde pute\u021bi g\u0103si surstr\u00f6mming \u00een Statele Unite<\/h2>\n\n<p>Surstr\u00f6mming nu este disponibil pe scar\u0103 larg\u0103 \u00een Statele Unite, dar poate fi g\u0103sit \u00een unele magazine alimentare specializate \u0219i la comercian\u021bii online. Este important de men\u021bionat c\u0103 surstr\u00f6mming este un aliment fermentat \u0219i poate fi periculos dac\u0103 nu este preparat corespunz\u0103tor.<\/p>\n\n<h2 class=\"wp-block-heading\">Cea mai bun\u0103 metod\u0103 de a g\u0103ti surstr\u00f6mming<\/h2>\n\n<p>Surstr\u00f6mming este de obicei consumat rece, direct din conserv\u0103. Cu toate acestea, unii oameni prefer\u0103 s\u0103-l g\u0103teasc\u0103 \u00eenainte de a-l m\u00e2nca. Exist\u0103 mai multe modalit\u0103\u021bi de a g\u0103ti surstr\u00f6mming, dar cea mai comun\u0103 metod\u0103 este fierberea timp de 10-15 minute.<\/p>\n\n<h2 class=\"wp-block-heading\">Beneficiile surstr\u00f6mming pentru s\u0103n\u0103tate<\/h2>\n\n<p>Surstr\u00f6mming este o surs\u0103 bun\u0103 de proteine, vitamine \u0219i minerale. Este, de asemenea, o surs\u0103 bun\u0103 de probiotice, bacterii benefice care pot contribui la \u00eembun\u0103t\u0103\u021birea s\u0103n\u0103t\u0103\u021bii intestinale.<\/p>\n\n<h2 class=\"wp-block-heading\">Implica\u021biile etice ale consumului de surstr\u00f6mming<\/h2>\n\n<p>Unii oameni sus\u021bin c\u0103 este lipsit de etic\u0103 s\u0103 m\u0103n\u00e2nci surstr\u00f6mming deoarece presupune uciderea pe\u0219tilor. Cu toate acestea, este important de men\u021bionat c\u0103 surstr\u00f6mming este un fel de m\u00e2ncare tradi\u021bional care este consumat de secole. Este important de men\u021bionat, de asemenea, c\u0103 heringul de Marea Baltic\u0103 este o specie de pe\u0219te sustenabil\u0103.<\/p>\n\n<h2 class=\"wp-block-heading\">Surstr\u00f6mming ca delicates\u0103 culinar\u0103<\/h2>\n\n<p>Surstr\u00f6mming este un preparat unic \u0219i gustos, apreciat de mul\u021bi oameni din \u00eentreaga lume. Este un fel de m\u00e2ncare dificil de consumat, dar \u0219i unul satisf\u0103c\u0103tor. Dac\u0103 sunte\u021bi aventuros \u0219i dornic s\u0103 \u00eencerca\u021bi lucruri noi, atunci surstr\u00f6mming merit\u0103 cu siguran\u021b\u0103 \u00eencercat.<\/p>\n\n<h2 class=\"wp-block-heading\">Viitorul surstr\u00f6mming<\/h2>\n\n<p>Surstr\u00f6mming este un fel de m\u00e2ncare tradi\u021bional care r\u0103m\u00e2ne popular \u0219i ast\u0103zi. Cu toate acestea, nu este clar ce \u00eei rezerv\u0103 viitorul acestei delicatese. Unii oameni cred c\u0103 surstr\u00f6mming va r\u0103m\u00e2ne popular mul\u021bi ani de acum \u00eencolo, \u00een timp ce al\u021bii cred c\u0103 va disp\u0103rea \u00een cele din urm\u0103. Numai timpul va spune ce \u00eei rezerv\u0103 viitorul surstr\u00f6mming.<\/p>","protected":false},"excerpt":{"rendered":"<p>O noapte de mijloc de var\u0103 cu surstr\u00f6mming Ce este surstr\u00f6mming? Surstr\u00f6mming este un fel de m\u00e2ncare fermentat pe baz\u0103 de pe\u0219te, preparat din hering de Marea Baltic\u0103. Este o&hellip;<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[628],"tags":[6316,6317,6314,6315,6313,6312],"class_list":["post-3263","post","type-post","status-publish","format-standard","hentry","category-food-science","tag-volatile-organic-acids","tag-anaerobic-bacteria","tag-swedish-delicacy","tag-pungent-smell","tag-fermented-fish","tag-surstromming"],"_links":{"self":[{"href":"https:\/\/www.lifescienceart.com\/ro\/wp-json\/wp\/v2\/posts\/3263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lifescienceart.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lifescienceart.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/ro\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/ro\/wp-json\/wp\/v2\/comments?post=3263"}],"version-history":[{"count":1,"href":"https:\/\/www.lifescienceart.com\/ro\/wp-json\/wp\/v2\/posts\/3263\/revisions"}],"predecessor-version":[{"id":3264,"href":"https:\/\/www.lifescienceart.com\/ro\/wp-json\/wp\/v2\/posts\/3263\/revisions\/3264"}],"wp:attachment":[{"href":"https:\/\/www.lifescienceart.com\/ro\/wp-json\/wp\/v2\/media?parent=3263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/ro\/wp-json\/wp\/v2\/categories?post=3263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/ro\/wp-json\/wp\/v2\/tags?post=3263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}