I. Shiri
1. Zaɓi nama mai dacewa: Ana bada shawara don zaɓar naman sa ko naman alade, tare da nama mai laushi shine mafi kyau. Nama tare da babban abun ciki mai yawa zai shafi dandano da rayuwar rayuwar busasshen nama. Yanke naman a cikin nau'i-nau'i na bakin ciki, kimanin 0.3 - 0.5 cm lokacin farin ciki. Wannan yana taimakawa busasshen nama ya zama mai zafi sosai kuma ya bushe da sauri.
2. Marinate nama: Shirya marinade bisa ga dandano na sirri. Marinades na yau da kullun sun haɗa da gishiri, miya mai sauƙi, ruwan inabi mai dafa abinci, foda prickly na kasar Sin, foda barkono, foda cumin, da sauransu. Saka yankakken yankakken nama a cikin marinade, motsawa da kyau don tabbatar da cewa kowane yanki na nama yana da rufi da marinade. Lokacin marinating gabaɗaya shine sa'o'i 2 - 4, yana barin nama ya sami cikakken ɗanɗanon kayan yaji.
3. Shirya na'urar bushewa: Bincika ko na'urar bushewa tana cikin aiki na yau da kullun, tsaftace trays ko tarkacen na'urar don tabbatar da cewa babu tarkace. Idan na'urar bushewa yana da ayyuka na saitunan zafin jiki daban-daban da saitunan lokaci, san kanku da hanyar aikinsa a gaba.
II. Matakan bushewa
1. Shirya yankan naman: Shirya yankakken naman da aka dafa a daidai gwargwado a kan tire ko tagulla na bushewar. Kula da barin wani rata tsakanin yankan nama don guje wa manne da juna da kuma tasiri tasirin bushewa.
2. Saita sigogi na bushewa: Sanya zafin jiki da lokaci mai dacewa bisa ga nau'in nama da aikin na'urar bushewa. Gabaɗaya, ana iya saita yawan zafin jiki don bushewar naman sa a 55-65°C don 8-10 hours; Za a iya saita yawan zafin jiki don bushewa naman alade a 50 - 60°C don 6-8 hours. A lokacin aikin bushewa, zaku iya duba matakin bushewa na busasshen nama kowane 1 - 2 hours.
3. Tsarin bushewa: Fara bushewa don bushe bushe nama. Yayin aikin bushewa, iska mai zafi a cikin na'urar bushewa za ta yawo kuma ta cire danshi a cikin yankakken nama. Bayan lokaci, busasshen nama zai bushe a hankali kuma ya bushe, kuma launi zai zurfafa a hankali.
4. Duba matakin bushewa: Lokacin da lokacin bushewa ya kusa ƙarewa, kula da matakin bushewar naman busasshen. Kuna iya yin hukunci ta hanyar lura da launi, launi da dandano na busassun nama. Rijiyar - busasshen nama yana da launi iri ɗaya, busassun busassun bushe da tauri, kuma lokacin da aka karye da hannu, gicciye - sashe yana da kyan gani. Idan busasshen naman har yanzu yana da danshi bayyananne ko yana da laushi, ana iya tsawaita lokacin bushewa yadda ya kamata.
III. Bi-kayi Magani
1. A sanyaya busasshen naman: Bayan ya bushe, sai a fitar da busasshen naman daga na'urar bushewa a sanya shi a kan faranti mai tsafta ko tarkace don ya huce. A lokacin aikin sanyaya, busasshen nama zai kara rasa danshi kuma rubutun zai zama mafi girma.
2. Kunshin da adanawa: Bayan busasshen naman ya yi sanyi sosai, a saka shi cikin jakar da aka rufe ko kuma a rufe. Don hana busasshen nama daga samun damshi da lalacewa, ana iya sanya desiccant a cikin kunshin. A ajiye busasshen naman da aka tattara a wuri mai sanyi da bushewa, guje wa hasken rana kai tsaye, ta yadda busasshen naman za a iya adana shi na dogon lokaci.
Lokacin aikawa: Maris 29-2025
