Tuta ta Yamma – Sauƙaƙan samarwa da tsarin bushewa na kwakwalwan dankalin turawa

1. Zaɓi: Zaɓi dankali mai laushi, mai haske, wanda ba shi da lalacewa da lalacewa.

2. Peeling: Ta hannu ko injin bawo.

3. Yanka: Yanke cikin bakin ciki da hannu ko yanki, 3-7mm.

4. Tsaftacewa: Sanya yankakken dankalin turawa a cikin ruwa mai tsabta a cikin lokaci don cire ƙazantattun ƙasa da hana oxidation da canza launi.

5. Nuni: Dangane da fitarwa, yada su daidai a kan tire kuma tura cikinDakin bushewar Tuta ta Yamma, ko zuba su a cikin feeder naNa'urar busar da Flag ta Yammacin Yamma.

6. Saitin launi: Sa'o'i biyu, tsakanin 40-45 ℃. Ya kamata a lura cewa a lokacin yanayin launi na yankakken dankalin turawa, zafin iska a cikin ɗakin bushewa bai kamata ya kasance mai girma ba, in ba haka ba saman yankan dankalin turawa zai oxidize kuma ya zama baki.

7. Drying: 40-70 ℃, bushewa a cikin lokuta 2-4, jimlar lokacin bushewa shine kimanin sa'o'i 6-12, kuma abun ciki na danshi na dankalin turawa shine kusan 8% -12%.

8. Marufi, adana a wuri mai sanyi da bushe.