Bushewar mangwaro, injin busar da tuta ta Yamma shine zaɓi na farko

Bushewar mangwaro, injin busar da tuta ta Yamma shine zaɓi na farko

Mangoro yana ɗaya daga cikin mahimman 'ya'yan itace na wurare masu zafi tare da fa'idodin kasuwa, fa'idodin tattalin arziƙi, kuma mutane suna ƙaunarsa sosai saboda wadataccen abinci mai gina jiki. Ana sarrafa mangwaro ya zama busasshen mangwaro ta hanyar zabar kayan masarufi, kwasfa, yankawa, bushewa, busasshen busasshen abinci, da dai sauransu, wanda hakan ba wai yana tsawaita lokacin ajiyar mangwaro ba ne, har ma yana gamsar da mutane sha’awar cin mangwaro duk shekara. Busasshen mango yana da ɗanɗano na musamman kuma yana kula da ƙimar sinadirai mai ƙoshin gaske na mango na asali. Cin shi a matsakaici yana da matukar taimako wajen kula da jiki.

1. Matakai: Zaɓin mangwaro → Tsaftacewa → Barewa da slicing → Kariyar launi da taurin magani → bushewa → Marufi.

2. Gudanarwa

Zaɓin ɗanyen abu: Zaɓi sabbin 'ya'yan itatuwa masu tsiro ba tare da rot ba, kwari, cututtuka da lalacewar injina. Zai fi kyau a zaɓi nau'ikan da ke da babban abun ciki na busassun busassun, nama mai kauri da taushi, ƙarancin fiber, ƙanƙanta da lebur core, launin rawaya mai haske da ɗanɗano mai kyau. Girman ya kusan kusa da cikar girma. Idan girma ya yi ƙasa da ƙasa, launi da ɗanɗanon mangwaro za su yi rauni kuma zai rube cikin sauƙi.

Tsaftace: Tsaftace mangwaro daya bayan daya da ruwa mai gudana, sannan a kara cire ’ya’yan itacen da ba su cancanta ba, sannan a sanya su cikin kwandunan robobi daidai da girman su sannan a kwashe su.

Barewa da slicing: Yi amfani da wukar bakin karfe don kwaɓe fata da hannu. Ana buƙatar saman don zama santsi kuma ba tare da sasanninta ba. Dole ne a cire fata na waje. In ba haka ba, canza launi na iya faruwa yayin sarrafawa kuma yana shafar launi na ƙãre samfurin. Bayan bawon, a yanka mango tsawon tsayi tare da kauri na kusan 8 zuwa 10 mm.

Bushewa: Sanya mangwaro mai launi daidai gwargwado a cikin tire sannan a saka su cikin na'urar busar da Tuta ta Yamma don bushewa. Ana sarrafa zafin jiki a 70 ~ 75 ℃ a farkon mataki na bushewa kuma a 60 ~ 65 ℃ a cikin mataki na gaba.

Packaging: Lokacin da busasshen mangwaro ya kai ɗanɗanon da ake buƙata don bushewa, yawanci kusan 15% zuwa 18%, sai a sanya busasshen mangwaro a cikin rufaffiyar akwati a bar shi ya yi laushi kamar kwana 2 zuwa 3 don daidaita damshin kowane bangare, sannan kunshin.

Busasshen mangwaro yana son mutane a duk faɗin duniya kuma yana ɗaya daga cikin abubuwan ciye-ciye na musamman na yau da kullun. Hakanan yana da kyau a yi amfani da na'urar ta musammanKayan aikin bushewar Tuta na Yammat don bushe mango. Busasshen mangwaro da aka samar suna da launi kuma suna da ɗanɗano mai daɗi da ɗanɗano. Bugu da kari, na’urar busar da mangoron tuta ta Yamma kuma ta dace da bushewar abarba, bushewar lychee, bushewar fure, bushewar ayaba, bushewar goro, bushewar kiwi, bushewar star anise da sauransu. Ana iya amfani da na'urar bushewa wajen samarwa da sarrafa 'ya'yan itatuwa iri-iri. kayan lambu, kayan yaji, da sauransu.