Mchitidwe wa Maillard (wotchulidwa kuti "wanga-yard") ndi chochitika chokhazikika chomwe chimapezeka pamene mapuloteni a nyama amatha kutenthedwa kutentha kwa 310 F kapena kupitirira, kuwapangitsa kuti asinthe.
Amatchulidwa kwa katswiri wa zamaphunziro a ku France Louis-Camille Maillard amene anapeza njirayi kumayambiriro kwa zaka za zana la 20, momwe Maillard ikuyendera ikufanana ndi kayendedwe ka caramelization , kumene zimagawuni monga shuga zimasanduka bulauni mukamawotcha.
Ngakhale kuti caramelization sizomwe zimagwiritsidwa ntchito monga Maillard, zotsatira zake zimakhala zofanana kwambiri.
Zimene Maillard anachita pa Chakudya
The Maillard reaction ndi chimene chimapangitsa utsi wakuda, wakuda wakuda pamwamba pa nyama pamene wophika pogwiritsa ntchito njira yotentha, yotentha . Nyama iyenera kukhala youma musanayike poto. Kuchuluka kwa chinyezi kudzasokoneza ndondomeko ya browning ndipo nthawi zambiri kumatulutsa kunja imvi m'malo mofiirira. Mufuna kuonetsetsa kuti mutenga poto yanu yotentha musanawonjezere nyama. Chitsulo chosungunula (monga chonchi) n'chofunika kwambiri kuti tiwononge nyama chifukwa chimatenthetsa komanso chimatentha kwambiri.