Kusetshenziswa amaprotheni ezicubu zikabhontshisi wesoya, impushana ecwengiwe ye-konjac, i-protein powder, namafutha emifino njengezinto zokusetshenziswa eziyinhloko, izici zesakhiwo zengxenye ngayinye zisetshenziselwa ukufaka esikhundleni senyama yezilwane futhi kuhlolwe ubuchwepheshe bokucubungula inyama yemifino nesoseji le-ham.
Ifomula eyisisekelo
I-Soy tissue protein 10, amanzi e-ice 24, amafutha emifino 7.5, i-konjac powder 1.2, i-protein powder 3, isitashi esilungisiwe 1.8, usawoti wetafula 0.9, ushukela omhlophe 0.4, i-monosodium glutamate 0.14, I + G 0.1, ukunambitheka kwemifino 0.15, whey, amaprotheni 0. I-soy sauce powder 0.6, umbala we-caramel 0.09, TBHQ 0.03.
Inqubo yokukhiqiza
Iphrotheni yezicubu zikabhontshisi kabhontshisi → engeza amanzi ukuze ubuyisele amanzi emzimbeni → ukhiphe amanzi → usilika → upholile → gcina
Engeza izinto ezisizayo emanzini eqhwa → gudluza bese ugoqa → engeza usilika we-soy tissue protein → ukugqugquzela ngesivinini esikhulu → i-enema → ukupheka (ukuvalwa inzalo) → ukutholwa → umkhiqizo oqediwe → isitoreji
Amaphuzu okusebenza
1. Ukubuyisela amanzi emzimbeni: engeza amanzi ukuze iphrotheni yezicubu zesoya imunce amanzi futhi iwamanzise, bese ubuyisela amanzi emanzini.Ngalesi sikhathi ukuyaluza okwenziwa ngesandla kunganciphisa isikhathi sokubuyisela amanzi emzimbeni.
2. Ukuphelelwa amanzi emzimbeni: Ngemva kokubuyiselwa emanzini, iphrotheni yezicubu zikabhontshisi wesoya iphelelwa amanzi emshinini okhethekile wokukhipha amanzi emzimbeni, futhi kungagcinwa kuphela amanzi okubopha afanele.Amanzi ngokuvamile alawulwayo aphakathi kuka-20% no-23%.Izinga lokushisa lephrotheni yezicubu zikabhontshisi wesoya ngemva kokuphelelwa amanzi emzimbeni ngokuvamile aweqi ku-25 ° C, okunqunywa izinga lokushisa lamanzi asetshenziswa ekubuyiseleni amanzi emzimbeni.
3. Ukwenza usilika: Izingcezu zamaprotheni ezicubu zikabhontshisi wesoya eziphelelwe amanzi emzimbeni zisonteka zibe imicu yefiber ngomshini wokusonta inyama yemifino;kuyadingeka ukuthi upholiswe ekamelweni lokushisa ngesikhathi ukuze ugweme iphunga kanye nokuwohloka kwamaprotheni ekushiseni okuphezulu, okuzothinta kabi izinga lomkhiqizo wokugcina.
4. Ukuxuba: Hlanganisa izinto ezisizayo ezifana nempushana ye-konjac, i-emulsifier, njll. kanye namafutha emifino emanzini eqhwa, futhi uhlanganise ngokunyakazisa okuphakathi nobubanzi.Ngemva kokuhlanganisa i-emulsifying ngokulinganayo, faka usilika wenyama kabhontshisi wesoya bese ugoqa ngesivinini esikhulu imizuzu eyi-15 ~ 20min.
5. I-Enema: Khetha i-casing efanele futhi uyibeke emshinini we-enema, i-enema ukugcwalisa okuxubile kwe-viscous ngokusho kwezinkomba ezibekiwe.
6. Ukupheka (ukuvala inzalo): Pheka i-ham ku-98 ℃ cishe imizuzu engama-25, ifanele indawo yokugcina esiqandisini.Ingafakwa inzalo ku-135 ℃ cishe imizuzu eyi-10 futhi ingagcinwa ekamelweni lokushisa.Imininingwane yomkhiqizo engenhla yi-45g ~ 50g / strip, isisindo somkhiqizo siyakhula, isikhathi sokupheka kufanele sinwetshwe.
7. Ukuhlola: Ukuhlola ukuhlanzeka kuwumsebenzi obalulekile ukuze imikhiqizo ifaneleke futhi iqinisekise impilo yayo yeshalofu.Izinto okufanele zihlolwe ngokuvamile zihlanganisa umswakama kanye nenani lamaseli ebhaktheriya.Inani lamakholoni omkhiqizo kufanele libe ngaphansi kwama-30 / g.Amagciwane e-Pathogenic akufanele abonwe.
(2) Ukubanda okusheshayo.Faka isampula efrijini esheshayo bese uyiqhwa ku -18 ° C.
(3) Ukubhaka.Susa impahla, uyibeke ethreyini yokubhaka, bese uyithumela kuhhavini.(Phezulu naphansi emlilweni, gazinga ku-150 ℃ imizuzu emi-5, bese uvula ku-130 ℃ imizuzu engu-10).Gcoba uju olulungisiwe ngamanzi phezu kwenyama egciniwe bese uyithumela kuhhavini futhi (phezulu naphansi komlilo, 130 ℃, 5min).Yikhiphe, umboze ngephepha eligcotshisiwe, uliphendule phezu kwethreyi yokubhaka, uxube ngamanzi oju, futhi ekugcineni ulithumele kuhhavini (phezulu naphansi komlilo, i-130 ℃, 20min ingaphuma kuhhavini).Sika inyama eyosiwe ibe yisimo esingunxande.
Isikhathi sokuthumela: Nov-28-2020