Shiri na naman alade bushewa na masana'antu

Maganin namaabinci ne na gargajiya na kasar Sin, wanda galibi ana yin shi ne ta hanyar tsinko, bushewa ko busar da kayan abinci na nama kamar naman alade.Tsarin busar da naman da aka warke yawanci ya ƙunshi matakai masu mahimmanci kamar haka, waɗanda aka tsara don tabbatar da cewa an bushe naman da aka warke daidai da inganci yayin kiyayewa. dandanonsa na musamman da nau'insa.

1.Mataki na farko

Bayan tura keken bushewa a cikin ɗakin bushewa, zafi yana farawa kuma an saita shi tsawon sa'o'i biyu. Bada zafin ciki na ɗakin bushewa don dumi da sauri zuwa 65 ° C. Tsarin dumama kuma shine tsarin kayan yaji da fermentation, wanda zai iya kiyaye naman alade daga canza launi ko dandano.

2. Mataki Na Biyu

Saita zafin jiki zuwa 45 ° C-50 ° C kuma lokacin zuwa 5-6 hours. A wannan mataki, ruwan da ke saman naman alade ya ƙafe kuma launin ya canza daga fari zuwa launin ja.

3. Mataki na uku

Sarrafa zafin jikitsakanin 52 ℃ da 54 ℃, zafi 45%, lokaci 4 zuwa 6 hours. A wannan lokacin, naman alade a hankali yana canzawa daga ja mai haske zuwa ja mai duhu. A wannan lokacin, ya zama dole a shaka da kuma kwantar da zafin jiki, na'urar dumama ta daina dumama, buɗe iska mai zafi don fitar da zafi da zafi, sannan a haɗa iska mai kyau don bushewa, don sanya saman fata na naman alade yayi sanyi. saukar da sauri, wanda ke da tasiri ga ƙaura na danshi daga ciki zuwa saman waje. Sauran lokacin shine lokacin raguwa da ƙarfafawa, danshi na ciki na naman alade yana raguwa, naman alade yana raguwa a fili, kuma bayyanar ya bayyana rashin daidaituwa.

4.Mataki na hudu

Bayan wasu sa'o'i 5-6, ana amfani da hanyar sanyaya iska mai sanyi don rabin sa'a don sauƙaƙe sabani tsakanin ƙazantar daɗaɗɗen saman da ƙaura na danshi na ciki.

  Dakin bushewar Tuta ta YammaDakin bushewa na rataye sananne ne a cikin masana'antar don sarrafa hankali da madaidaicin zafin jiki. Barka da zuwa tuntuba da ziyarci masana'anta.