Tutar yamma - ingantaccen samarwa da kuma saurin bushewa na dankalin turawa

1. Zabi: Zaɓi Ellong, dankalin turawa launin rawaya mai haske, wanda dole ne ya sami yanci da lalacewa.

2. Peeling: ta hannu ko na'urar peeling.

3. Sconing: Yanke cikin yanka na bakin ciki da hannu ko slicer, 3-7mm.

4. Tsaftacewa: Sanya yanka dankalin turawa a cikin ruwa mai tsabta a cikin lokaci don cire imanin ƙasa da hana hadayar hadawa da rashin daidaituwa.

5. Nuni: gwargwadon fitowar, yada su a ko'ina a cikin tire kuma tura shiDakin bushewa na yamma, ko zuba su cikin mai ba daBlinter bushewa na yamma.

6. Saitin launi: sa'o'i biyu, tsakanin 40-45 ℃. Yana da mahimmanci a lura da wannan lokacin saitin dankalin turawa, in ji iska a cikin ɗakin bushewa kada ya yi yawa, in ba haka ba na yanka dankalin turawa zai yi rauni da juya baƙar fata.

7. Dryging: 40-70 ℃, bushewa a cikin 2-70 a cikin lokutan 2-4 na lokacin da danshi na yanka kamu 6-12% -12%.

8. Wagagging, Store a cikin sanyi da bushe.