Girbin adana lokacin sanyi sana’a ce mai alhakin da ke buƙatar wasu ƙwarewa da ilimi a fagen dafa abinci. Wani lokaci ma bin umarnin gishiri kayan lambu, wasu matsaloli na iya tasowa game da gyaran tafarnuwa. Tambayar da ta fi damun mutane ita ce me yasa tafarnuwa ta zama shudi?
Tafarnuwa tana juya shuɗi
Matsaloli tare da pigmentation kayan lambu sha’awar jama’a a cikin 50s na karshe karni. Bayan bincike da yawa, an bayyana cewa, wannan lamari ba ya yin barazana ga lafiyar dan Adam.
Bayanin lamarin
Tun zamanin d ¯ a, tare da yawan girbi na kayan lambu, al’ada ne don ci gaba da gishiri. Wannan hanya ta ba ka damar adana samfurori na dogon lokaci, ba su dandano na asali. Kwararrun matan gida suna yin gwaji akai-akai tare da cucumbers, tumatir, barkono da sauran kayan lambu don cimma mafi dacewa da dandano da adana siffar samfuran.
Wani lokaci gwangwani yana haifar da matsalolin da ka iya zama kamar baƙon abu har ma da ban tsoro ga matsakaicin mutum. Samfura kamar tafarnuwa na iya zama shuɗi. Samun amsoshin tambayar dalilin da yasa tafarnuwa ta zama shuɗi yana haifar da bayanai iri-iri. Masana aikin gona da ilimin halittu suna da nasu ra’ayi. Wasu zato masu dafa abinci ke bayyanawa. Amma wa zai gaskata? Me yasa tafarnuwa ɗaya ta juya shuɗi akan adanawa ɗayan kuma baya yi?
Abubuwan da ke haifar da ja
Lokacin neman amsar tambayar dalilin da yasa tafarnuwa ta juya launin shudi a cikin marinade, mutum zai iya fito da wasu ka’idoji masu mahimmanci, kowannensu ya tabbatar da su ta hanyar masana kimiyya. Gaskiyar ita ce ba shi yiwuwa a hango canjin launi na samfurin, tun da tafarnuwa ta juya shuɗi saboda waɗannan dalilai:
- babban taro na jan karfe a cikin abun da ke cikin samfurin,
- bazuwar enzymes da ke cikin kayan lambu,
- yanayin girma kayan lambu,
- kurakurai a cikin ajiyar samfur da adanawa.
A cewar bincike da yawa, masana kimiyya sun kuma gano cewa tafarnuwa ta zama shuɗi ba tare da la’akari da darajarta ba. Samfurin yana nuna bambancinsa kawai a lokacin kiyayewa, wato, lokacin da ya shiga yanayin acidic.
Babban taro na jan karfe
Idan tafarnuwa ta juya blue a cikin marinade, wannan na iya zama saboda kasancewar jan karfe a cikin samfurin. Wannan sinadari na cikin karafa ne na alkali, don haka idan ya shiga muhallin acidic sai ya rube.
Lokacin da a cikin kwalban cucumbers ko wasu kayan lambu, muna ganin launin shudi a kan hakora, wannan yana nuna rushewar karfe a cikin kyallen takarda na samfurin. Amma kar ka damu. Mafi yawan sakin da aka yi a sakamakon sakamakon shine kawai oxygen, wanda ba ya haifar da barazana ga lafiyar ɗan adam.
Rushewar enzyme
Wani lokaci lokacin marinating da gwangwani tafarnuwa, ya juya blue. Irin wannan al’amari ba sabon abu ba ne kuma har ma yana da bayanin kimiyya. A tsakiyar karnin da ya gabata, wasu kamfanoni don sarrafa shi sun yi hasarar asara saboda soke samfuran shuɗi. Daga baya, nazarin abubuwan da ke cikin samfurin ya nuna cewa dalilin shine enzymes da ke cikin kayan lambu.
Ta hanyar yin hulɗa tare da vinegar, ana fitar da enzymes da mai mai mahimmanci daga kyallen takarda. Da zarar a cikin yanayin acidic, waɗannan abubuwan haɗin suna amsawa da shi. Sakamakonku shine:
- da bazuwar mai zuwa sulfates da sulfides,
- pigmentation na shuka kyallen takarda,
- thiol, ammonia da pyruvic acid.
Don haka masana kimiyya sun gano dalilin da ya sa tafarnuwa ke zama shuɗi idan an yi gwangwani. Mafi sau da yawa, ana lura da wannan al’amari saboda lalacewa ga masana’anta na samfurin.
Kurakuran ajiya suna haifar da a
Yanayin girma
Yana rinjayar bayyanar launin shuɗi na samfurin a cikin pickles da yankin girma. An yi imani da cewa shuka, wanda aka girma a cikin yanayin zafi da kudancin latitudes, yana da yawan adadin enzyme da ke da alhakin launi. Allyl sulfide, wanda kuma aka sani da allin, ana kuma samunsa a cikin haƙoran kayan lambu na arewa. Amma wannan enzyme a cikin irin wannan samfurin ya ragu sau da yawa.
Don haka idan tafarnuwar kasar Sin ta zama shudi, idan aka adana ko aka tsince ta, yankin da ake noma shi ma ya bayyana hakan. Idan bayyanarsa ta fara canzawa, wannan yana nuna babban taro na allyl sulfides, allinin. Wannan al’amari yana bayyana kansa saboda yankin kasar Sin. Yana cikin kudancin kasar mu.
Kurakurai yayin adanawa da adanawa
Idan tafarnuwa ya canza bayyanarsa a cikin marinade, ya juya blue ko kore, wannan na iya nuna wasu kurakurai na dafa abinci. Sau da yawa, waɗannan matsalolin suna tasowa a lokacin adana namomin kaza. Gaskiyar ita ce, waɗannan samfurori ba su dace da juna ba a lokacin ajiya na dogon lokaci. Don guje wa pigmentation na haƙori, an fi ƙara su a cikin namomin kaza da aka zaɓa kafin yin hidima.
Ana fitar da Allin a rayayye a cikin yanayin acidic kuma a yanayin zafi mai yawa.
Sabili da haka, yana da mahimmanci don zaɓar girke-girke mafi dacewa don kada ya lalata bayyanar shirye-shiryen da aka shirya don hunturu. Har ila yau, ƙananan tafarnuwa ya fi kyau don ɗaure. A ciki, alinin sau da yawa ƙasa da na samfurin rancid.
Binciken
Ana karɓar amsoshin tambayar dalilin da yasa tafarnuwa ta zama shuɗi a cikin marinade. Ya rage kawai don gano ko za a iya guje wa wannan ta wata hanya. Masana suna da tabbacin cewa za a sami ƙarancin kayan lambu masu shuɗi a girbi don hunturu idan:
- Kiyaye daidai ne. Tafarnuwa da aka yi birgima a cikin tulu ba za ta zama shuɗi ba idan an adana kayan lambu da aka naɗe a wuri mai sanyi.
- Za a yi girbi a sanyi. Sabili da haka, bayyanar samfuran za su kasance na halitta.
- Ka guji kuskure lokacin tsaftace shi. Yawan lalacewa da wuka ke haifarwa, mafi kusantar akwai matsalolin workpiece.
Hakanan yana da mahimmanci a zaɓi samfurin samari kawai don adana shi. Idan tafarnuwa ta zama shuɗi, wannan yana iya nuna cewa an adana ta na dogon lokaci kuma ta rasa wasu halaye. Hakanan, dole ne a adana shi da kyau. Lokacin dafa abinci na marinades, ba za a sami matsala ba idan an adana samfurin a dakin da zafin jiki – 18-22 ° C. Gaskiyar ita ce adana shi a cikin firiji yana haifar da tarin allin.
Adana tafarnuwa
Classic marinade girke-girke
Kuna iya hana samfurin yin shuɗi ta amfani da madaidaicin hanyar adanawa. Ana iya amfani da shi don tumatir, cucumbers da sauran kayan lambu. Don shirya marinade za ku buƙaci:
- Kawuna 10 na tafarnuwa,
- 3-4 barkono mai zafi pods,
- 2-3 ganye ganye,
- black barkono Peas,
- 2 tablespoons na vinegar,
- 30 gr. gishiri da sukari (don dandana).
Daidaitawa
Marinade yana da sauri don yin. Babban abu shine sanin daidai jerin ayyuka:
- An cire kayan lambu, a yanka a cikin hakora.
- Ana wanke barkono da yankakken finely.
- Ana wanke samfurin da aka yi da 2 l. ruwan zafi wanda ake narkar da cokali 2 na gishiri.
- Shirya marinade. A cikin 700 ml. Ya kamata a ƙara ruwa: 5-10 barkono barkono, 2 bay ganye, 30 g na gishiri, 30 g na sukari da kayan yaji. Wajibi ne don kawo marinade zuwa tafasa da sanyi zuwa yanayin dumi.
- Kayan lambu da aka shirya a cikin kwalba ya kamata a zuba tare da marinade kuma a rufe da murfi sosai.
Bayan an dahu sai a juye tulukan har sai sun kasa sanyaya. A ajiye su a wuri mai sanyi sanyi. Kuna iya buɗe aikin bayan kwanaki 14. A wannan lokacin, kayan lambu suna da lokaci don marinate, idan duk abin da aka yi daidai, akwai mafi kyawun damar cewa kayan lambu ba zai canza launi ba. Ƙananan zafin jiki na brine a lokacin adana kayan lambu zai rage yawan lalacewa na allin kuma samfurin kanta ba zai rasa bayyanarsa ba.
Kamshi ba shi da daɗi
Abubuwan bazuwar, mutum na iya jin kansa. Matar gida ta gari tana iya tsoratar da wani wari mara daɗi. Kar a sauke tulu mai cike da cucumbers ko tumatir. Kada ku jefar da komai. Wari da launi mara kyau, ba sa haifar da wata barazana ga lafiyar ɗan adam. Kayan lambu kuma ba sa rasa dandano yayin da ake tsinke.
Hakanan sanannen tambaya game da tafarnuwa shuɗi, me yasa yake wari mara kyau, shima yana da bayani. Masana kimiyya sun tabbatar da cewa ƙaƙƙarfan wari mara daɗi da kayan lambu zai iya samu yana da alaƙa da sakin ammonia da thiol. Amma, adadin sa yana da lafiya gaba ɗaya ga mutane. Kuma launin da bai dace ba al’amari ne da ba za a iya annabta ba.
ƙarshe
Launi mai launin shuɗi na tafarnuwa a cikin kwalba tare da saitattun kayan lambu abu ne na kowa. Gaskiyar ita ce, abun da ke cikin wannan samfurin ya ƙunshi enzyme alinin, wanda a cikin yanayin acidic kuma yana haifar da canje-canje a bayyane. Amma, a cewar masana kimiyya, wannan ba shine kawai dalilin da yasa kayan lambu su zama shuɗi ba. Hakanan launi na iya canzawa saboda babban abun ciki na jan karfe da ya ƙunshi, da kuma saboda kurakurai a cikin ajiya da kuma shirye-shiryen kayan aikin.
Masana kimiyya sun gano cewa ana iya cin kayan lambu mai launin shuɗi, ba ya haifar da wata illa ga lafiyar ɗan adam. Abinda kawai zai iya damun mai irin wannan hannun jari shine bayyanar samfurin.
