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The nasopharyngeal swab contained lesser virus so lessen respiratory specimen should really be taken (CDC, 2009). Nonetheless nasopharyngeal swabs sufficed for detection of influenza viruses A and B.

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Karsti kAi??pinA?ts siers ar Ai??iplokiem un garA?augiem

SASTAi??VDAAi??AS:

Siers (labA?k izmantot cieto sieru)

Ai??iploki

zaA?umi

 

PAGATAVOAi??ANA:

SarAi??vAi?? sieru uz rupjA?s rAi??ves, pievieno saspaidAi??tus Ai??iplokus un sasmalcinA?tus dA?rzeAi??us. No divA?m folija kA?rtA?m veidojam taisnstAi??ra formas bA?odiAi??u ar augstA?m malA?m, stAi??rus var nostiprinA?t ar zobubakstA?majiem kociAi??iem, lai neizjAi??k. Ieliekam izveidotajA? traukA? siera masu un kAi??pinam no 30 – 90 minAi??tes. Gatavo produktu, kamAi??r tas vAi??l ir karsts, atdala no trauka, sarullAi?? ruletAi?? un cieA?i satin tanAi?? paA?A? follijA? un atstA?j uz apmAi??ram stundu.

Lai labi garA?o!

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KAi??pinA?ts lAi??nis

SastA?vdaA?as:

PagatavoA?ana: 90 min:

1.Zivis ar asu nazi uzA?Ai??Ai??rA?am, sA?kot no A?aunu vA?kiem gar muguras skrimsli gareniski lAi??dz astei,izAi??idA?jam un labA?k zivis nemazgA?t, bet notAi??rAi??t ar papAi??ra dvieli vai lina lupatiAi??u, galvu nenogriezt un zvAi??Ai??as netAi??rAi??t!!!

2. zivis apkaisa ar sA?li, sagrieztiem Ai??iplociAi??iem un dillAi??m(var kaisAi??t sA?li pAi??c kAi??pinA?A?anas, tad zivis jA?saliek kastAi??, jA?apsedz un jA?A?auj ievilkties kA?du laiku)

3. kAi??pinA?tavu iekurina ar palielu daudzumu malkas, lai rastos stabilas ogles, salauA? alkA?Ai??u zariAi??us ar lapA?m,ar lapotajiem zariAi??iem izklA?j kAi??pinA?tavas restes, lai zivis nepieliptu pie restAi??m, zivis atver un ar zvAi??Ai??u pusi liek uz lapA?m

4. kAi??pinA?tavu kurina uz oglAi??m liekot svaigus alkA?Ai??u zarus ar lapA?m, kAi??pina apmAi??ram no 1- 1,5 stundA?m (atkarAi??bA? no zivs lieluma)

5. kAi??pinA?A?anas gaitA? seko lai zivis neaizvAi??rtos

6. pAi??c kAi??pinA?A?anas zivAi??m atA?auj atpAi??sties kA?das 10- 15 min. pillules cialis.

GrilAi??ts lasis

SastA?vdaA?as:

0,5kg laA?a filejas,
2 tAi??jkarotes olAi??veA?A?as ,
2 tAi??jkarotes citrona sulas,
2 Ai??iploka daiviAi??as,
rozmarAi??ns,
sA?ls,
pipari.

PagatavoA?ana:

Ai??iploka daiviAi??u izspieA?, sajauc kopA? ar olAi??veA?A?u, citrona sulu, sA?li, pipariem un rozmarAi??nu, sajauc viendabAi??gA? masA?.
LaA?a fileju sadala 4 gabalos, ierAi??vAi?? ar mAi??rci, cep uz grila 4-5 minAi??tes no katras puses.

Labu apetAi??ti!

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LaA?veidAi??go zivju kAi??pinA?A?ana

ZVIEDRU RECEPTE.

IzAi??idA?tu zivi (var bAi??t arAi?? varavAi??ksnes forele) norAi??vAi?? ar sA?li, lai noAi??emtu gA?otas. NogrieA? galvu un asti. Zivi sadala gareniski un izAi??em mugurkaulu un asakas. Abas filejas daA?as liek ar A?du uz leju un ierAi??vAi?? ar sA?li, pipariem un cukuru pAi??c garA?as.

Uz 1kg zivs Ai??em aptuveni 40 g sA?li, 30 g cukura un pustAi??jkaroti smalki maltu melno piparu. BeigA?s fileju pA?rkaisa ar svaigA?m vai kaltAi??tA?m dillAi??m. Pirms kAi??pinA?A?anas dilles rAi??pAi??gi notAi??ra. Abas filejas daA?as saliek kopA? ar A?du uz A?rpusi. Zivi ievieto slAi??gtA? traukA?, lai neiztecAi??tu A?Ai??idrums, virsAi?? liek slogu. Filejas tur vAi??sA? vietA? 4 – 8’C temperatAi??rA? 48 stundas. Ai??ajA? laikA? filejas ieteicams vienu reizi apgriezt. PAi??c 48 stundA?m zivs ir stingra un gatava lietoA?anai.

Ai??A?di sagatavotu zivi var arAi?? auksti kAi??pinA?t. Tad to liek ar A?du uz restAi??m. MaksimA?lA? temperatAi??ra 30′ C, stipri dAi??mi un 2 stundas ilgs kAi??pinA?A?anas laiks.

KAi??pinA?ts lasis tiek uzskatAi??ts par Ai??paA?u delikatesi.

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Zivs sagatavoA?ana kAi??pinA?A?anai

MALKAS IZVAi??LE

Malkas izvAi??lei ir Ai??paA?a nozAi??me. Parasti kAi??pinA?A?anai izmanto sveAi??us nesaturoA?us lapu kokus – alksni, kA?avu, A?beli, Ai??irsi, ozolu. BAi??rza malka kAi??pinA?A?anai nav piemAi??rota, jo izdala pA?rA?k daudz darvas. TA?pat nevajadzAi??tu izmantot skujkokus – tie rada kvAi??pus un satur terpentAi??nu, kas kaitAi?? veselAi??bai. Ieteicams pievienot kA?du kadiAi??a zaru ar visA?m ogA?m, tas zivAi??m pieA?Ai??ir Ai??paA?u, pikantu aromA?tu.

Malkai jA?bAi??t sausai, arAi?? zA?A?skaidA?m jA?bAi??t sausA?m, bez pelAi??juma. Slapja malka ar mizu satur miecvielas, kas sadegot iztvaiko un ar dAi??miem nonA?k uz zivs A?das, radot rAi??gtenu garA?u. TA?pat nedrAi??kst izmantot krA?sotu, lAi??mAi??tu, finierAi??tu koku, kas var saturAi??t kancerogAi??nas vielas.

ZIVJU TA?RA?Ai??ANA

Lai iegAi??tu labu kAi??pinA?jumu un lai pats kAi??pinA?A?anas process nebAi??tu sasteigts, liela nozAi??me ir sagatavoA?anas darbiem. KAi??pinA?A?anai izvAi??las zivis, kas ir pareizi uzglabA?tas un nav bojA?tas. Ja zivis ir paA?u Ai??ertas, pirms veA?anas mA?jA?s tA?s notAi??ra un ievieto ledAi?? vai aukstuma kastAi??. MA?jA?s zivis uzglabA? ledusskapAi?? vai saldAi??tavA?.

Zivis ir jA?izAi??idA? tAi??lAi??t pAi??c noAi??erA?anas. Zivis uzA?Ai??Ai??rA? ar asu nazi, iedurot to no apakA?puses starp krAi??A?u spurA?m no aizmugures uz priekA?u ap 1cm pirms A?aunA?m, lai neskartu zarnu. Ai??idA?jot zivis, jA?izAi??em A?aunu loki, pretAi??jA? gadAi??jumA? kAi??pinA?A?anas laikA? no A?aunA?m izdalAi??sies asinis, atstA?jot pelAi??kas svAi??tras uz zivs A?das.

Ja zvAi??Ai??as nav bojA?tas, tad zivis pirms kAi??pinA?A?anas nav jA?tAi??ra Ja zvAi??Ai??as ir bojA?tas, tad zivis jA?notAi??ra. Tad kAi??pinA?juma krA?sojums bAi??s vienmAi??rAi??gs. Parasti zivis tAi??ra pirms uzA?Ai??Ai??rA?anas.

SAi??LA?Ai??ANA

SA?lAi??A?ana ir pAi??dAi??jais posms pirms kAi??pinA?A?anas. TaA?u pAi??c sA?lAi??A?anas zivis ir kA?rtAi??gi jA?nomazgA?, lai atbrAi??votos no gA?otu un sA?ls paliekA?m. MazgA?jot, jA?izvairA?s sabojA?t zvAi??Ai??as. Kad zivis ir noskalotas, tA?s ir jA?nosusina. Ja zivs bAi??s slapja, tad dAi??mi koncentrAi??sies uz A?das, kas var kAi??pinA?jumam pieA?Ai??irt rAi??gtumu.

Sausai sA?lAi??A?anai ieteicamA? recepte: 50-60 g sA?ls, 25-30 g brAi??nA? cukura, 5 g maltu melno piparu uz 1kg zivju fileju. Filejas notur 36-48 stundas slAi??gtA? traukA? ledusskapAi??. Ai??ajA? laikA? zivis vismaz vienu reizi jA?apgrieA?. IzdalAi??jies A?Ai??idrums nav jA?nolej.

Zivis var sA?lAi??t piesA?tinA?tA? sA?ls A?Ai??Ai??dumA? (270 – 330 g sA?ls uz 1 litru sA?ls A?Ai??Ai??duma). PAi??c sA?lAi??A?anas zivis mAi??rcAi??. Aptuveni 3kg zivju filejas pAi??c sA?lAi??A?anas bAi??tu jA?mAi??rcAi?? 3 stundas 20 litros Ai??dens.

ZIVJU KA?PINAi??Ai??ANA

Zivju kAi??pinA?A?anai izmanto divus paAi??Ai??mienus – auksto un karsto kAi??pinA?A?anu.

AUKSTAi?? KA?PINAi??Ai??ANA

AukstajA? kAi??pinA?A?anA? zivis tiek turAi??tas dAi??mos zem 30′ C temperatAi??ras. Augstais sA?ls saturs un samazinA?tais Ai??dens daudzums garantAi??, ka kAi??pinA?jumu bAi??s iespAi??jams saglabA?t ilgA?k. KAi??pina parasti laA?us, jAi??ras foreles, varavAi??ksnes foreles, butes, makreles un siA?Ai??es. Auksti kAi??pina gan pAi??c sausA?s sA?lAi??A?anas, gan pAi??c sA?lAi??A?anas sA?ls A?Ai??Ai??dumA?. Aukstai kAi??pinA?A?anai nepiecieA?ams ilgA?ks sA?lAi??A?anas laiks, zemA?ka kAi??pinA?A?anas temperatAi??ra (aptuveni 26 – 32′ C) un ilgs kAi??pinA?A?anas laiks (1 – 5 dienas vai vairA?k nepA?rtrauktas kAi??pinA?A?anas). Ja zivs ir pareizi pagatavota, to var uzglabA?t ledusskapAi?? pat vairA?kus mAi??neA?us.

KARSTAi?? KA?PINAi??Ai??ANA

Karstajai kAi??pinA?A?anai ir nepiecieA?ams samAi??rA? Ai??ss sA?lAi??A?anas laiks. KAi??pinA?A?anas temperatAi??ra parasti ir aptuveni 32′ C pirmajA?s divA?s stundA?s un aptuveni 65′ C turpmA?kajA?s 4 – 8 stundA?s. Karsti kAi??pinA?tas zivis ir mitras, viegli sA?A?as un pilnAi??gi izsutinA?tas, bet tA?s var uzglabA?t ledusskapAi?? tikai daA?as dienas.

KarstA? kAi??pinA?A?ana nozAi??mAi??, ka zivis tiek apdAi??motas un zivs gaA?as temperatAi??ra sasniedz 60′ C. KarstajA? kAi??pinA?A?anA? pAi??c zivs apA?Ai??A?anas ir nepiecieA?ama augsta temperatAi??ra, lai zivs tiktu izsutinA?ta un iznAi??cinA?tas iespAi??jamA?s baktAi??rijas. PAi??c tam notiek bagA?tAi??ga apdAi??moA?ana, lai zivs iegAi??tu zeltainu krA?sojumu, dAi??mu aromA?tu un noteiktu garA?u. Karstai kAi??pinA?A?anai ir divi veidi – karstA? sausA? kAi??pinA?A?ana un karstA? mitrA? kAi??pinA?A?ana. Mitro kAi??pinA?A?anu izmanto tikai zuA?u kAi??pinA?A?anai. Karsti kAi??pinA?tas zivis uzglabA? ledusskapAi??.

KARSTAi?? SAUSAi?? KA?PINAi??Ai??ANA

Ai??ajA? gadAi??jumA? zivis tiek ievietotas vAi??l aukstA? kAi??pinA?A?anas iekA?rtA?. ZivAi??m vajadzAi??tu apA?Ai??t 2 – 3 stundas vai arAi?? tik ilgi, lAi??dz zivij parA?dA?s spAi??dAi??ga A?diAi??a. SpAi??dAi??gA? A?diAi??a apklA?j zivs virsmu un pasargA? no zivs dabAi??gA?s sulas zuduma kAi??pinA?A?anas laikA?. PirmajA?s divA?s stundA?s temperatAi??rai nevajadzAi??tu pA?rsniegt 32′ C. Ai??ajA? posmA? spAi??dAi??gA? A?diAi??a izveidojas pilnAi??bA? un zivs iegAi??st zeltaini brAi??nganu nokrA?su.

PakA?peniski palielinoties siltumam kAi??pinA?tavA? ar atvAi??rtA?m durvAi??m, zivis vispirms apA?Ai??st. Tas parasti ir lAi??dz 30 minAi??tAi??m. ApA?Ai??A?anas laiku ir iespAi??jams ievAi??rojami saAi??sinA?t tajA?s iekA?rtA?s, kurA?s iemontAi??ts ventilators.

Kad zivis apA?uvuA?as, krA?sns durtiAi??as tiek aizvAi??rtas. PAi??c pirmajA?m 2 stundA?m kAi??pinA?A?anas temperatAi??ru palielina lAi??dz 70′ C un kAi??pina zivis vAi??l 4 – 8 stundas. KAi??pinA?A?anas ilgums ir atkarAi??gs no zivs biezuma.

Ja kAi??pina ar malku, tad A?Ai??ilas nedrAi??kst bAi??t pA?rA?k lielas un arAi?? ne par daudz uzreiz, jo siltums nedrAi??kst kA?pt pA?rA?k strauji. Vispirms temperatAi??ru kA?pina lAi??dz 60 – 70′ C. PA?rA?k straujas siltuma palielinA?A?anas dAi??A? var veidoties Ai??dens tvaiki.

KAi??pinA?tavA? jA?sasniedz 110′ C temperatAi??ra un jA?notur tik ilgi, lAi??dz temperatAi??ra zivs gaA?A? sasniedz vismaz 45′ C. AtkarAi??bA? no zivju sugas, lieluma un to daudzuma A?is laiks ir atA?Ai??irAi??gs. Ja zivis vai to gabali ir 300 – 350 g lieli, tad A?is laiks ir 15 – 20 minAi??tes. GatavAi??bu var pA?rbaudAi??t, pavelkot zivi aiz muguras spuras. GaA?a ap spuru vairs nedrAi??kst bAi??t stiklaina, tai jA?bAi??t baltai. Kad sasniegta A?Ai?? gatavAi??bas pakA?pe, temperatAi??ru pamazA?m pazemina lAi??dz 60 – 70′ C, lai kAi??pinA?jums nepA?rkalstu.

Kad zivs ir izsutinA?jusies, sA?kas tA?s iekrA?soA?anA?s. Jau sutinA?A?anas laikA? zivis kA?Ai??st vairA?k vai mazA?k gaiA?i dzeltenas. Lai A?o toni pastiprinA?tu lAi??dz zeltainam, gandrAi??z izdeguA?o malku pA?rkaisa ar zA?A?skaidA?m vai A?Ai??eldu. AtstA?j vaA?A? tikai mazu spraudziAi??u. KrA?snAi?? temperatAi??ra pamazA?m krAi??tas. Lai iegAi??tu vajadzAi??go un vAi??lamo krA?sojumu, jA?rAi??Ai??inA?s ar aptuveni 45 minAi??tAi??m.

KopAi??jais kAi??pinA?A?anas laiks, kas atkarAi??gs no kAi??pinA?tavas tipa, zivju daudzuma, to lieluma un laikapstA?kA?iem, ir aptuveni 120 minAi??tes.

KARSTAi?? MITRAi?? ZUAi??U KA?PINAi??Ai??ANA

Ai??o paAi??Ai??mienu izmanto tikai zuA?u kAi??pinA?A?anai. Ai??ajA? gadAi??jumA? kAi??pinA?tavA? jA?bAi??t vismaz 90′ C temperatAi??rai jau pirms zuA?u ielikA?anas. 90′ C temperatAi??ra jA?saglabA? vismaz 30 minAi??tes, tad zutis ir gandrAi??z gatavs. Pareizo temperatAi??ru zutim ir viegli noteikt. KAi??pinA?A?anas gaitA? zivij atveras vAi??dera daA?a. Ja kAi??pinA?tavA? ir pA?rA?k maz siltuma, atveru malas ieritinA?s uz iekA?u. Ja siltums ir pA?rA?k liels, tad vAi??dera atveres satinas uz A?ru. Tad var saplAi??st arAi?? A?da. TA?pAi??c pirms ievietoA?anas kAi??pinA?tavA? zuti samAi??rcAi??t remdenA? Ai??denAi??. Tas padara zivs A?du elastAi??gu. PAi??c vAi??dera daA?u atvAi??rA?anA?s uz vAi??l 30 minAi??tAi??m uguni pA?rber ar zA?A?skaidA?m, lai iegAi??tu skaistA?ku krA?sojumu, un aiztaisa aizbAi??dni. TemperatAi??ru pakA?peniski pazemina lAi??dz 60′ C, bet zuti atstA?j krA?snAi?? tik ilgi, lAi??dz zivs sA?nu malas iegAi??st vAi??lamo zeltaino krA?sojumu.

KopumA? zutim kAi??pinA?A?anas laiks ir divas stundas. Zutis ir gatavs, ja, viegli uzspieA?ot ar pirkstu uz muguras, tas viegli padodas un viegli arAi?? atgAi??st formu. GaA?a vairs neizskatA?s stiklaina, bet gan balta.

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MarinA?de vistas kAi??pinA?A?anai

MarinA?dei vajag uz vienu litru Ai??dens-2Ai??d.karotes sA?ls,4Ai??d.karotes cukurs,70%esence 2Ai??d.karotes,sauja kaltAi??tas piparmAi??tras,citronmAi??tra,pAi??tersAi??A?i,3.Ai??d.karotes Ai??imenes,sauja Ai??iploki,10 krustnagliAi??as,10 smarA?Ai??gie pipari,3-5 kardamona pA?kstis,Ai??d.karote koriandrs,viens kaltAi??ts sarkanais pipars,var bAi??t kA?da Ai??d.karote gaiA?A?s vai tumA?A?s sinepju sAi??klas un sAi??polu ripas,ja nav jau pielikti kaltAi??ti sAi??poli,bet var arAi?? abus.VasarA? vAi??l var likt arAi?? diA?A?u ziedus.

Ja nav slinkums,tad marinA?di var ar garA?vielA?m kopA? uzvA?rAi??t,bet tas nav obligA?ti.

Ai??emam vistu un apkaisam no iekA?puses ar sA?li un sausajA?m garA?vielA?m.Liekam kA?dA? traukA? un pAi??c 3-4 stundA?m pA?rlejam ar marinA?di.Vienu dienu trauku ar vistA?m turam virtuvAi??,tad divas dienas vAi??sumA?.Ja sestdienA? plA?nojat kAi??pinA?t,tad treA?dienas vakarA? liekam vistas marinA?dAi??.Ja turAi??siet mazA?ku laiku to vistu marinA?dAi??,tad rezultA?tA? iegAi??siet tikai marinAi??tu A?du,ko vairums neAi??d,vai arAi?? bAi??s jA?cAi??nA?s ar kA?da gabaliAi??a atkoA?anu no sarkanajA?m locAi??tavA?m.

MA?jas vista bAi??s jA?patur marinA?dAi?? kA?du dienu ilgA?k.

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