Amaqanda eshalofini yokuphila

Yonke imikhiqizo babe nokuphila ishalofu asiqinisekise ukusetshenziswa enempilo futhi ukudla okunempilo. Impilo eshalofini amaqanda incike usuku ukukhiqizwa futhi isitoreji izimo zabo.

Ukuze amaqanda ekhiqizwa in izinkukhu amapulazi amakhulu, njalo ukubeka usuku ekuboniseni isikhathi lapho ezidiliziwe inkukhu. Kuyinto kusukelwa kulolusuku isidingo ukubala ukuphila eshalofini kwalo mkhiqizo. Inketho elilungile iningi amaqanda ukuthenga - yokufuna amabhokisi esinegama, okuyinto njalo kubonisa usuku ukwakhiwa. Kulokhu, usuke okuqinisekisiwe ukuthenga imikhiqizo fresh kuphela. Uma uthenga amaqanda emakethe, ukuzisebenzisa phakathi nesonto, njengoba ayaziwa lapho athathwa phansi, futhi lapho ekugcineni kwempilo yako eshalofini. Uma labawatfolile esifundvweni nobe inethiwekhi ukuhweba, futhi iphakethe has a date ngedatha esitolo, awusebenzi ukhombise isikhathi sokukhiqizwa amaqanda, futhi ngesikhathi emaphaketheni abo. Njengoba uma isembozo akubonisi usuku ukwakhiwa, kufanele kusetshenziswe ngokushesha.

Impilo eshalofini imikhiqizo kufanele libukwe ngaso sonke isikhathi, ngoba ukusetshenziswa ukudla aphelelwe yisikhathi kungaletha umzimba wokubangela ukulimala okukhulu. Uma ungaqiniseki ngokufanele freshness of amaqanda, ngesikhathi kulungiselelwa iyiphi isidlo ukubabulala endishini ehlukile noma inkomishi. Ngakho uzokwazi ukuthola amaqanda ichithekile ukuthi ine iphunga ezingemnandi nendlela ababukeka nemvelo. Ngenxa yalesi inqubo, ngeke lokudlela up isidlo futhi uvikelekile ukuziqhelelanisa ubuthi.

Indlela enhle ukuzimisela freshness amaqanda - ngibhapathiza nabo ingilazi yamanzi (abandayo). Fresh echibini kuya phansi bese uthatha evundlile. Uma awela amanzi sesimweni enalokho kuthambekela - miningi kunesihlabathi ngesonto. Amaqanda bahlale isikhundla oluqondile noma untanta - sekwephuzile. Le ndlela yokunquma degree of freshness kusekelwe ikhono amaqanda ngokuhamba kwesikhathi ukwandisa egumbini emoyeni ngaphakathi igobolondo, ngakho - the ziyabuya kangcono, isikhathi eside zigcinwe.

Impilo amaqanda incike indawo. Ngakho, uma endlini noma igumbi, is saba 1 ngesonto. Ngo esiqandisini zigcinwa amasonto 6 (salokhu esitokisini esikhethekile zinikezwa efrijini). eshalofini yokuphila kahle amaqanda (eluhlaza) - izinsuku 28-30. Lapho ukugcina umkhiqizo ukugwema nokhahlo lokushisa izinguquko. Ukuze amaqanda isitoreji efanelekayo wonke kuphela. Uma beye aqhephukile shell, kukhona ingozi Ukungena kulo kwamagciwane phezu. Ngesizathu esifanayo akunakwenzeka ukuba abeke idiphozi walabo amaqanda, buyout kuthiwa ongcolile imikhiqizo imfucuza igobolondo inkukhu, ngoba ikhule ezimbotsheni kuwo amagciwane akwazi ukungena ngaphakathi.

impilo eshalofini amaqanda ngaphandle igobolondo futhi kuncike indawo kanye lokushisa. Izikhupha zigcinwa esiqandisini for 3-4 izinsuku, amaprotheni - kufikela kuzinsuku ezingu-5. Kufanele kube esitsheni uvalwe waqiniswa imikhiqizo enjalo ikhava ukudla ifilimu noma, ngoba umane zome.

Impilo amaqanda kanzima abilisiwe, - ezinsukwini ezingu-7 (esiqandisini). Phakathi isitoreji umkhiqizo elinjalo kufanele awuvikele Ukungena amaphunga ahlukahlukene ngokusebenzisa ikhule ezimbotsheni igobolondo. Ukuze wenze lokhu, uyisonge leyo amaqanda ninamathele ifilimu. Kungcono banabo umnyango eceleni. Gcina kuphela amaqanda lonke amagobolondo. Ngezinye ekamelweni lokushisa, lo mkhiqizo lilondolozwe emahora langaphasi kulangu-12.

Amaqanda ababonakali ngezikhundla:

- Ukudla - egcinwe izinsuku ezingu-7 (ngemva ukukhiqizwa);

- etafuleni fresh - kufikela kuzinsuku ezingu-30;

- chilled - babekhona kule esiqandisini izinsuku ezingaphezu kwezingu-30.

Impilo amathonya nezindlela usebenzisa lo mkhiqizo ekuphekeni. Ngakho, ukupheka usebenzisa amaqanda eluhlaza (ngaphandle kokwelashwa ukushisa) sisetshenziswa kuphela umkhiqizo wezokudla. Njengoba isicelo wesitoreji eside amaqanda a ingozi yezifo salmonella.