Shiri na Masallacin Masarriyar Masarrawa

NamaAbincin gargajiya ne na gargajiya, wanda yawanci aka yi shi ta hanyar compeals, bushewa ko kuma an tsara shi don tabbatar da cewa naman da aka warkar da shi a ko'ina kuma yana riƙe da dandano na musamman da rubutu.

1. Tsarin Sama

Bayan turawa katangar bushewa a cikin ɗakin bushewa, zafi -ing ya fara kuma an saita na tsawon awanni biyu. Bada izinin zafin jiki na ciki na ɗakin bushewa don dumama cikin sauri zuwa 65 ° C. Tsarin dumama shima yana da kayan yaji da fermentation tsari, wanda zai iya kiyaye naman alade daga canza launi ko dandano.

2. Mataki na biyu

Saita zazzabi zuwa 45 ° C-50 ° C da lokacin zuwa 5-6 hours. A wannan matakin, ruwa a farfajiya naman alade ya kwashe kuma yana canzawa launi daga kashe-fari zuwa ja.

3. Na uku mataki

Sarrafa zazzabiTsakanin 52 ℃ da 54 ℃, zafi 45%, lokaci 4 zuwa 6 hours. A wannan lokacin, da naman alade ya canza daga haske ja zuwa duhu ja. A wannan lokacin, wajibi ne a bar zafin jiki, mai hamuwa yana dakatar da dumama, don yin fuskar iska don bushewa da danshi daga ciki zuwa farfajiya. Sauran lokacin shine lokacin shrinkage da kuma amincewa, danshi na ciki na naman alade yana raguwa, naman alade yana raguwa a fili, kuma bayyanar tana nuna rashin daidaituwa.

4.GURTH mataki

Bayan wani awanni 5-6, ana amfani da hanyar ruwan sanyi na rabin sa'a don sauƙaƙa musu sabani tsakanin ɗigon danshi da hijirar cikin danshi.

  Draging tutar bushewa dakiRataya daki mai bushe sanannu ne a cikin masana'antar don kulawa mai hankali da kuma sarrafa yanayin zafin jiki daidai. Barka da neman shawara da ziyarci masana'antar.