Fage
tsiran alade wani nau'in abinci ne da ke amfani da tsofaffin abinci da dabarun adana nama, inda ake niƙa nama a yanka, a haɗe shi da na'urorin haɗi, a zuba a cikin wani akwati na ciki wanda ya bushe kuma ya girma ya bushe. Ana yin tsiran alade daga kwandon alade ko tumaki da aka cika da nama mai ɗanɗano da busassun.
Juyin Halitta na hanyoyin bushewa tsiran alade
1) Hanyar gargajiya-- bushewar dabi'a. Ana rataye tsiran alade a cikin iskar iska don bushewar iska, amma yanayin yana tasiri sosai; Bugu da ƙari, zai jawo hankalin kwari, kwari da tururuwa a cikin aikin bushewa, wanda ba shi da tsabta kuma yana da sauƙi don gyarawa da lalacewa da lalacewa.
(2) bushewar gawayi. Tare da wannan hanya na bushewa kiyaye naman, akwai da yawa shortcomings: samfurin da aka gurbata da ci ash, soot, dogon bushewa sake zagayowar, makamashi amfani, bushewa tsari na zafin jiki, zafi ba shi da kyau don sarrafa ingancin tsiran alade tsiran alade ba barga.
(3) bushewar famfo zafi. A zamanin yau, yawancin masana'antun salami suna amfani da kayan bushewa na tsiran alade mai zafi, suna bushewa tsiran alade mai tsabta da tsabta, kuma suna rage tsarin samarwa, kuma, tsarin bushewa yana da sauƙi, dandano na musamman, ingantaccen inganci, tsawon lokacin ajiya.
Yadda za a zabi masu bushewar tsiran alade masu dacewa?
1) Ingancin tsiran alade ba kawai yana da alaƙa da tsarin sinadarai ba, amma kuma mafi mahimmanci shine tsarin bushewa da dehumidification, na'urar bushewar tsiran alade na iya daidaita tsarin bushewa da hankali, daidaita ma'aunin bushewa wanda ya dace da sausages daban-daban.
(2) WesternFlag bushewa kewayawa tsarin bushewa, a lokaci guda dehumidification da warming, don cimma sakamakon da sauri bushewa kayayyakin, rage yawan amfani da wutar lantarki. Yanayin yanayi na waje bai shafe shi ba kuma yana tafiya lafiya duk shekara.
(3)Dakin bushewar tsiran alade na WesternFlag, Cikakken aiki mai sarrafa kansa, mai sauƙi da dacewa, busassun busassun da ke rufe duk faɗin ƙasar, don saduwa da buƙatun bushewa na kowane nau'in rayuwa, ingantaccen inganci, tabbacin fasaha, garantin sabis.
Matakan bushewa tsiran alade
1) isokinetic mataki na bushewa tsiran alade
Mataki na farko: ya daɗe 5 zuwa 6 hours, a cikin sa'o'i biyu bayan an ɗora kayan a cikin ɗakin bushewa, zafin jiki ya tashi da sauri zuwa 60 zuwa 65 digiri, ba tare da dehumidification ba. Wannan tsari shine yawanci don kunna tsarin fermentation, sarrafa nama baya canza launi da dandano.
Bayan lokacin preheating, daidaita zafin jiki zuwa digiri 45 zuwa 50, kula da zafi a cikin kewayon 50% zuwa 55%.
2) matakin rage bushewar tsiran alade
Gudanar da lokacin canza launi da ƙanƙancewa da lokacin tsarawa, ana sarrafa zafin jiki a 52 zuwa 54 digiri, ana sarrafa zafi a kusan 45%, lokacin shine 3 zuwa 4 hours, tsiran alade a hankali daga haske ja zuwa ja mai haske, tsiran alade ya fara kwangila, wannan lokacin dole ne ku kula da fitowar harsashi mai ƙarfi, zaku iya canza tsakanin zafi da sanyi, tasirin ya zama mai kyau.
3) Sausage bushewa da sauri matakin bushewa
Wannan mataki na babban ƙuntatawa shine zafin jiki don ƙarfafa yanayin zafin bushewa don tashi zuwa digiri 60 zuwa 62, sarrafa lokacin bushewa a cikin sa'o'i 10 zuwa 12, kula da zafi na dangi a cikin 38% ko makamancin haka, tsiran alade na ƙarshe na bushewa zafi iko a cikin 17% a ƙasa.
4) Bayan sama matakai na bushewa kayan aiki Manuniya na debugging iko, bushewa fitar da tsiran alade launi m, na halitta ja, mai dusar ƙanƙara fari, taguwar uniformity, kakin zuma shafi tam, m tsarin, lankwasawa elasticity, nama ƙanshi.
(Lura: Tsarin bushewa yana shafar yanayin yanki da zafi, kuma yana buƙatar daidaitawa zuwa yanayin gida, kawai don tunani).
Lokacin aikawa: Mayu-21-2024
