Njira zamakono zopangira masamba zimagwiritsa ntchito njira zamakono zopangira.Timalongosola mwachidule matekinoloje ena okonza ndikugawana nanu molingana ndi mitundu yosiyanasiyana ya masamba.
Zakudya Zam'madzi za Garlic
Ubwino wa mutu wa adyo umafuna mutu waukulu ndi petal yaikulu, palibe nkhungu, palibe chikasu, choyera, ndipo khungu ndi chassis zimachotsedwa.Njira yopangira ndi: kusankha kwazinthu zopangira → kudula (ndi makina odulira, makulidwe ake amatengera zomwe kasitomala akufuna koma osapitilira 2 mm) → kutsuka → kukhetsa (pogwiritsa ntchito centrifuge, nthawi 2-3 mphindi) → kufalitsa → kutaya madzi m'thupi ( 68 ℃-80 ℃ chipinda chowumira, nthawi 6-7 maola) → kusankha ndi kuyika → thumba ndi kusindikiza → kuyika.
Kagawo kakang'ono ka anyezi
Njira yokonza ndi: kusankha zopangira → kuyeretsa →(dula nsonga za anyezi ndi zikopa zobiriwira, kukumba mizu, chotsani mamba, ndi kuchotsa mamba akale) →dulani timizere ndi m’lifupi mwake mamilimita 4.0-4.5) → kutsuka → kukhetsa → kusefa → kukweza → kulowa m'chipinda chowumitsira → kuyanika (pafupifupi 58 ℃ kwa maola 6-7, chinyontho chowumitsa chimayendetsedwa pafupifupi 5%) → chinyezi chokwanira (masiku 1-2) → chabwino Sankhani Kuyendera→Kusankha Kupaka.Katoni yamalatayo imakutidwa ndi matumba a aluminiyamu otsimikizira chinyezi komanso matumba apulasitiki, olemera ukonde 20kg kapena 25kg, ndipo amayikidwa m'nyumba yosungiramo matenthedwe ya 10% kuti atumizidwe.
Wozizira mbatata wedges
Njira yopangira ndi: kusankha zinthu zopangira → kuyeretsa→ kudula (kukula kwa zidutswa za mbatata malinga ndi zomwe kasitomala amafuna) → kuviika → blanching→ kuziziritsa → kukhetsa → kuyika → kuzizira mwachangu → kusindikiza → firiji.Zofotokozera: Minofuyo ndi yatsopano komanso yofewa, yoyera yamkaka, yofanana ndi mawonekedwe a block, 1 cm wandiweyani, 1-2 cm mulifupi, ndi 1-3 cm utali.Kulongedza: katoni, kulemera kwa ukonde 10kg, thumba lapulasitiki limodzi pa 500g, matumba 20 pa katoni.
Timitengo ta karoti wozizira
Kusankha kwazinthu zopangira → kukonza ndi kuyeretsa → kudula (mzere: malo ozungulira 5 mm × 5 mm, kutalika kwa 7 cm; D: malo ozungulira 3 mm × 5 mm; kutalika osakwana 4 cm; chipika: kutalika 4- 8 cm, makulidwe chifukwa cha mitundu).Ndondomeko yokonza: blanching→ kuziziritsa→ kusefa madzi→ plating→ kuzizira→kuundana→kupaka→kusindikiza→kuyika→kusungamofiriji.Zofotokozera: Mtundu ndi lalanje-wofiira kapena lalanje-chikasu.Kulongedza: katoni, kulemera kwa ukonde 10kg, thumba limodzi pa 500g, matumba 20 pa katoni.
Nyemba Zobiriwira Zozizira
Sankhani (mtundu wabwino, wobiriwira wonyezimira, wopanda tizilombo, waukhondo komanso wachifundo wa pafupifupi 10 cm.) → Kuyeretsa → blanching (Wiritsani 1% madzi amchere mpaka 100 ° C, ikani nyembazo m'madzi otentha kwa masekondi 40 mpaka mphindi imodzi, mwachangu Tulutsani)→ozizirira (musambitseni nthawi yomweyo m'madzi oundana a 3.3-5%)→kuundana mwachangu (ikani pa -30℃ kwakanthawi kochepa kuti muundane mwachangu)→pakizani m'chipinda chotentha chotsika pansi pa 5℃, kulemera kwa net 500g/pulasitiki thumba ) → kulongedza (katoni 10 kg) → kusungirako (95-100% chinyezi wachibale).
Ketchup
Kusankha zopangira → kuyeretsa→ blanching→ kuziziritsa→ kusenda→kukonzanso→kusakaniza zamadzimadzi→kumenya→kutenthetsa→kuyika m'zitini→kuthira madzimadzi→kusindikiza→kutsekereza→kuzizilitsa→kulembamakalata→kuwunika→kulongedza.Mtundu wa mankhwalawa ndi wofiira kwambiri, mawonekedwe ake ndi abwino komanso wandiweyani, kukoma kwapakati kumakhala bwino.
Nthawi yotumiza: Mar-25-2022