Yadda za a bushe konjac a cikin mafi kyawun inganci? - Dakin bushewa na WesternFlag Konjac

Amfani da Konjac

Konjac ba kawai mai gina jiki ba ne, har ma da amfani da yawa. Ana iya sarrafa tubers na Konjac zuwa konjac tofu (wanda kuma aka sani da launin ruwan kasa), siliki na konjac, maye gurbin abinci na konjac da sauran abinci; Hakanan za'a iya amfani da shi azaman zaren ɓangaren litattafan almara, takarda, faranti ko gini da sauran manne; Hakanan za'a iya amfani dashi a magani, ana amfani dashi don lalata kumburi, moxibustion ciki, kawar da kumburi. A cikin 'yan shekarun nan, samfuran konjac sun fi yawa daga yawancin masu amfani da su, musamman ta mutanen da ke ba da mahimmanci ga lafiya da dacewa.

 

Bushewa Konjac

Lokacin yin busasshen konjac, ana yanke konjac zuwa yanka mai kauri na 2-3cm sannan kuma a shimfiɗa shi a kan tiren burodi don bushewa. Busasshen yankan konjac ana hadawa ana sayar da su ga masu sarrafa konjac domin a sarrafa su zuwa kayayyakin konjac kamar su konjac cooler, konjac vegan food da sauransu.

Busassun guntun konjac yakamata ya zama fari a launi, daidaitaccen siffa kuma abun cikin da aka gama ya kamata ya zama 13%. Sabili da haka, a cikin aiwatar da bushewa bukatar kulawa ta musamman ga kula da yanayin zafi da zafi. Tsarin bushewa na kwakwalwan kwamfuta na Konjac yana buƙatar wucewa ta babban, matsakaici da ƙananan zafin jiki sassa uku don bushewa, lokacin yin burodi 15-16 hours. Konjac bushewa da bushewa kanta ba abu ne mai sauƙi ba, zaɓi kayan aiki masu dacewa don bushewa da bushewa yana da mahimmanci.

 

Yadda za a zabi konjackayan bushewa?

Kuna iya gwadawaWesternFlag biomass dakin bushewa, tare da girma da samuwa daga fam dubu ɗaya zuwa ton biyu da sama. Dakin bushewa ya ƙunshi na'urar bushewa ta biomass, injin haɗaɗɗen biomass da jikin ɗakin bushewa. Tushen zafi shine pellets biomass, konewa burner biomass pellets samar da zafi, zafi a cikin biomass hadedde inji don zafi canja wuri, tartsatsi da toka da aka saki, da kai tsaye fitarwa na iska mai tsabta, tsabta zafi iska ta hanyar kewayawa fan a cikin bushewa dakin. Ikon hankali, sarrafa zafin jiki ta atomatik da cire danshi. Yana da kyau yana guje wa baƙar fata da nakasar kwakwalwan konjac kuma yana inganta ingancin kwakwalwan konjac.

 

 

Tsarin bushewa na Konjac

1, Tsaftace da bawon

Konjac a cikin tsaftacewa, peeling kafin na farko jiƙa, sabõda haka, surface na bushe laka sako-sako da narkar da, da fata Layer gaggautsa m, domin ya tsarkake, peeling. A kula da sanya safar hannu yayin bawon da hannu. Ka guje wa hannaye masu ƙaiƙayi. Zai fi kyau a yi amfani da injin don tsaftacewa da kwasfa. 2, yanka
Konjac peeled ta slicer a yanka a cikin yankan da ake buƙata, tube, don bushewa.

3. Launi

Idan ba a sarrafa konjac nan da nan bayan bawo da slicing, zai haifar da launin ruwan oxidative mai tsanani. Don haka, konjac a cikin yanka da bushewa kafin maganin antioxidant dole ne a daidaita launi, wucewar enzyme mai aiki, don kare launi, don tabbatar da ingancin samfur. A ainihin samarwa, mutane sukan yi amfani da fumigation na sulfur dioxide don sarrafa launin ruwan kasa.

4, bushewa

Ⅰ. Yanayin bushewa. Babban zafin jiki na rashin ruwa da gyaran launi, yanayin zafin jiki ya tashi zuwa 65 ℃, lokacin yin burodi shine 1-2 hours, wannan mataki ba dehumidification ba ne;

Ⅱ. Yanke bushewa + Yanayin humidation. An saita zafin jiki na ɗakin bushewa zuwa 60 ℃, lokacin yin burodi shine sa'o'i 3, ci gaba da cire danshi;

Ⅲ.Bushewa + Yanayin rage humidification. Yanayin zafin jiki 55-58 ℃, lokacin yin burodi 6 hours, don babban cire danshi da siffa;

Ⅳ. Yanke bushewa + Yanayin humidation. Yanayin zafin jiki 45 ℃, lokacin yin burodi 3 hours, rufewa da cire danshi

Ⅴ. Yanayin bushewa. Yanayin zafin jiki 65 ℃, yin burodi na 2 hours.