WesternFlag-Tsarin bushewar gyada

Gyada na kowa kuma sanannen goro. Gyada ya ƙunshi furotin 25% zuwa 35%, galibi sunadaran furotin mai narkewa da ruwa da furotin mai narkewa. Gyada ya ƙunshi choline da lecithin, waɗanda ba su da yawa a cikin hatsi gabaɗaya. Zasu iya haɓaka metabolism na ɗan adam, haɓaka ƙwaƙwalwar ajiya, haɓaka hankali, tsayayya da tsufa, da tsawaita rayuwa. Tsarin bushewa na gargajiya don dafaffen gyada shine gabaɗaya ranabushewa, wanda ke da dogon zagayowar, babban buƙatun yanayi, babban ƙarfin aiki, kuma bai dace da babban aiki ba.

Tsarin sarrafa gyada:

1. Tsaftace: Akwai laka da yawa a saman sabon gyada. A jika gyada da laka cikin ruwa na tsawon mintuna 30, sannan a rika wanke su akai-akai da hannunka. Lokacin da laka ta kusa ƙarewa, ɗauko su da hannuwanku kuma sanya su a cikin wani kwano na ruwa. Acigaba da zuba ruwa acigaba da gogewa sannan a fitar da su azuba gishiri ko sitaci sai acigaba da gogewa har sai babu laka ko yashi.lakaakan gyada.

2. Jika: A wanke gyada, a daka gyadar sai a jika su cikin ruwan gishiri sama da awa 8 kafin a dahu. Wannan zai ba da damar ruwan gishiri ya shiga cikin gyada kuma ya sassauta bawon gyada. Idan aka dafa shi a cikin ruwan gishiri, kwayayen gyada zai yi sauƙi don sha ɗanɗanon.

3. Cook da gishiri: Saka dagyadaa cikin tukunya sai a zuba ruwa a rufe gyada, sai a zuba gishiri daidai gwargwado, sai a tafasa a kan wuta mai zafi, sai a juya zuwa ga wuta kadan a dafa na tsawon awa 2. A wannan lokacin, a rika juya gyada akai-akai don tabbatar da cewa sun dahu sosai. Bayan an dahu gyada, kar a yi gaggawar fitar da su, amma a ci gaba da dahuwa na tsawon rabin sa'a.

4. bushewa: A fitar da gyada da aka dafa da gishiri a kwashe. Ki jera gyada a kan tiren yin burodi, sai ki sa tiren baking ɗin da aka cika da gyada a cikin keken kayan ki tura shi cikin ɗakin bushewa don fara bushewa.

5. Ma'auni na bushewar gyada a cikin busasshen 'ya'yan itace kamar haka:

Mataki na 1: An saita zafin jiki na bushewa zuwa 40-45 ℃, an saita lokacin bushewa zuwa sa'o'i 3, kuma ana ci gaba da cire danshi;
Mataki na 2: zafi zuwa 50-55 ℃, bushe don kimanin sa'o'i 5, da sarrafa lokacin cire danshi;
Mataki na 3: Bayan matakai biyu na farko na bushewa, matakin bushewar gyada ya kai 50% -60%, ana iya haɓaka zafin jiki zuwa 60-70 ℃, kuma ana iya fitar da gyada daga ɗakin bushewa lokacin da danshin gyada ya kai 12-18%.