Tsarin tsirrai na yamma

Baya

Tarisage wani nau'in abinci ne wanda yake amfani da tsoffin kayan abinci da dabarun kiyaye abinci, inda aka haɗu da kayan haɗi, kuma aka zuba cikin kayan haɗin da ke daɗaɗa da ya girma ga bushewa. A sausages an yi shi ne daga cabing na tumaki ko tumakin da aka cika da nama mai narkewa da bushe.

Juyin Halitta na Sausage

1) Hanyar gargajiya - bushewa na halitta. Ana rataye sausage a cikin iska don bushewa iska, amma yanayin yana shafar yanayi sosai; Bugu da kari, zai jawo hankalin kwari, kwari da tururuwa wajen aiwatar da bushewa, wanda ba shi da m da sauki da kuma rotorate da rotorate.
(2) busasshiyar kwalba. Tare da wannan hanyar bushewar da aka kiyaye nama, akwai wasu kasawa da yawa: Samfurin bushewa, yawan amfani da bushewa na zazzabi ba tsayayye ba.
(3) famfo famfo bushewa. A zamanin yau, masana'antun masana'antun salami suna amfani da kayan bushewar tsiran iska mai tsabta, kuma a gajarta yanayin tsiran alade, kuma gajarta tsari mai sauƙi, ɗanɗano mai tsayi.

Yadda za a zabi buginan masu bushewa da ya dace?

1) Ingancin tsiran alade ba kawai kawai yana da alaƙa da tsarin sinadaran ba, har ma yana da mahimmanci shine bushewar bushewa, yana daidaita sifarwar difing ya dace da sausages daban-daban.
(2) Bankin Yamma ya yada tsarin bushewa, a lokaci guda Dehumdarfication da dumama, don cimma sakamakon saurin bushewa bushes, rage yawan wutar lantarki. Ba a shafa shi ta hanyar yanayin yanayi na waje ba kuma yana gudana daidai duk shekara.

(3)Dakin bushewa na daji, cikakken aiki mai sarrafa kansa, mafi sauki da kuma dace, lokuta bushewa, lokuta masu bushewa na rayuwa, tabbataccen ingancin, tabbatar da tabbaci, tabbatar da tsari.

Matakan busai

1) Materetic mataki na bushewa tsiran alade
Matsayi na Preheating State: ya kasance awanni 5 zuwa 6, a cikin sa'o'i biyu bayan an ɗora kayan cikin ɗakin bushewa, zazzabi da sauri yana ƙaruwa zuwa digiri 60 zuwa 65 zuwa 65, ba tare da dehumredication ba. Wannan tsari shine yawanci don kunna tsarin fermentation, sarrafa iko ba ya canza launi da dandano.
Bayan preheating lokaci, daidaita zazzabi zuwa 45 zuwa 50 digiri, sarrafa zafi a cikin kewayon 50% zuwa 55%.

2) Matsayi na Ganyayyaki tsiran alade
Gudanar da lokacin canza launi da kuma tsayayyen lokaci, ana sarrafa zazzabi a kusan kashi 52 zuwa 54%, a hankali yana kula da fitowar zafi da sanyi, sakamakon yana da kyau.

3) tsiran alade bushewa da sauri
Wannan matakin manyan matsalolin shine yawan zafin jiki don karfafa zafin da bushewa da sauri don tashi zuwa 10 zuwa 24 na lokacin zafi na karshe bushewa a cikin 17% a kasa.

4) Bayan matakai na kayan maye na bushewa da kebul na sarrafawa, bushewa waje launi mai tsiro, tsarin white, lafazin mai, ƙwararren elasticity, ƙanshin nama.

(Lura: An shafa tsarin bushewa da laima, kuma yana buƙatar dacewa da yanayin gida, kawai don tunani).