Cuttlefish Ink

What cuttlefish ink

Cuttlefish ink - a special liquid produced by the mollusk, which is contained in the cavity of the body (ink bag) and is used for protection.  Cuttlefish ink - a popular ingredient in Mediterranean cooking

Ink sac - a special body of the mollusk, pear-shaped outgrowth of the rectum, which is a dense capsule, divided into two parts by a membrane. The upper tank capsules stored ready ink, whereas in its lower section is tissue specific cancer cells, which are saturated grains paint. After maturation occurs followed by destruction of cells by dissolving dyes in enzymes gland thereby forming cuttlefish ink. Finished ink liquid stored in the upper part of the capsule to the required torque. Devastated by the tank is completely restored within a short period (at ordinary cuttlefish ink tank is restored within an hour).

Fields of application cuttlefish ink

Liquid ink sac has traditionally been used for the preparation of brown paint, which was called by the Latin name of the mollusc Sepiida - sepia. Later it was discovered the healing properties of the substance.

Cuttlefish Ink in small doses are also part of many drugs, including homeopathic, which are mainly used for the treatment of neurological conditions, increased nervousness, excitability. This material has an excellent sedative effect in combination with other drugs can be used to treat insomnia. Inks help to cope with the following symptoms and diseases:

  • Hemorrhoids change;
  • Menstrual irregularities (also used in treatment of gynecological diseases, menopausal changes);
  • Headache with characteristic pulsation;
  • Bronchitis;
  • Cold sores;
  • Psychiatric disorders: anxiety, irritability, hysteria, tearfulness, fatigue.

Currently, the ink of the mollusc have been widely used in cooking as a natural food coloring and seasoning, gives the dish a wonderful black color and unique "sea", the salty taste.

Cuttlefish Ink can be purchased in the store as a standalone product, ready for use. It should be remembered that the bird frozen cuttlefish can also contain an ink sack. Inks tend to fold when frozen. Frozen ink diluted small amount of hot water.

Cuttlefish Ink: use, energy value, nutritional value

Cuttlefish ink, like clam meat itself contains a number of macro- and micronutrients, vitamins, amino acids set that improve metabolism, lower cholesterol, has anti-inflammatory action.

Energy value of 100g of "ink" of the product - 79 kcal  Spaghetti with cuttlefish ink - a popular dish of many restaurants

Nutritional value of cuttlefish ink:

Protein - 16, 78

Fat - 0, 79

Carbohydrates - 0, 93

Cuttlefish ink, the use of which for the human organism is undeniable, can be found in the composition of many semi-finished products that are available on store shelves (different varieties of pasta - spaghetti, tagliatelle, etc.).

When buying ink is necessary to pay attention to the composition indicated on the package. The product must not contain any additives (except salt), otherwise it is likely that the package comprises a conventional black dye with addition of a flavoring that has nothing to do with the natural product.

Eating

Ink shellfish - a popular cooking ingredient of the Mediterranean and the Adriatic. The product is used for making risotto, paella, spaghetti with cuttlefish ink. One of the restaurants in Riga offers an amazing taste black bread cooked with the addition of ink. Also on the basis of cuttlefish ink to create a unique sauces, are bright, specific taste. Cooking practice of adding ink at different stages of cooking. Cuttlefish Ink never combine with the meat. The only exception is chicken in a complex of Spanish paella. Also, "ink" does not serve meals to beer. The ideal combination is the white dry and semi-dry wines.

Cuttlefish Ink easy to use and does not require special training. Thus, for the preparation of spaghetti with cuttlefish ink can be purchased as a finished product (in spaghetti dough ink already added) and add ink mollusk during cooking. To maintain a bright, unique "sea" taste, cooks recommend adding ink when the main ingredient is almost ready.





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