Gwangwani nama: Gost, TU da lakabtawa

Nama da gwangwani bambanta tsawo lokaci na ajiya. Da sinadirai masu darajar ne high isa. Wadannan kayayyakin ne sauki safarar. Akwai na musamman shuke-shuke da cewa samar da su ga mai fadi da kewayon masu amfani da. Duk da haka, da yawa fi son yin na gida gwangwani nama. Dangane da abun ciki na kayayyakin kera a cikin ma'aikata za a iya sa har zuwa 3-5 shekaru ba tare da manyan canje-canje.

Production na gwangwani nama

Amfani da Manufacturing daban-daban kayayyakin. A musamman, da samar da ne da za'ayi daga dukan nau'i na nama, mai, da-kayayyakin, ƙãre kayayyakin, daban-daban raw kayan na kayan lambu asalin. A yi kayan yaji ana kuma amfani da shi, jinin dabba. Gwangwani nama suna sanya a cikin wani daban-daban ganga. Wannan akwati iya zama na gilashi ko karfe takardar, daga aluminum ko polymers. A cikin masana'antu, musamman naúrar na ji. Wajibi ne yin lissafi da girma a cikin abin da akwai gwangwani nama (steamed). Standard kafa sigogi ga wannan naúrar. Kamar yadda ta yarda da matukar banki. Yana da wani cylindrical tin ganga. Its girma - 353 ^cm3, diamita - 102,3 mm, da tsawo - 52.8 mm. Lokacin da canja wurin da jiki gwangwani matukar dalilai ana amfani.

tsari

Gwangwani nama a kasuwa a wani m iri-iri. Products classified da farko ta raw kayan amfani a cikin yi. Saboda haka, akwai gwangwani nama kayayyakin da kaji da dabbõbin ni'ima, naman alade, da wake, da hatsi, da kuma sauran. Dangane da aikace-aikace rarrabe tsakanin kayayyakin:

1. Rage cin abinci.
2. Aiki bayan da magani.
3. Dining.
4. Fast.

Industry ma samar gwangwani nama da kuma yara. Wadannan kayayyakin ne na musamman da bukatun.

fasalin

Gwangwani nama da ta samar daga raw, soyayyen ko Boiled albarkatun kasa. Lokacin da Manufacturing amfani: kitse, gishiri, barkono, bay ganye. Mafi na kowa gwangwani nama - naman sa ɗanɗana, naman alade, ɗan rago. The gishiri abun ciki a cikin irin kayayyakin 1.5%. Da rabo daga mai da nama - game da 55%. Wadannan kayayyakin da ake amfani da kullum a cikin shirye-shiryen da na biyu da kuma na farko darussa. Gwangwani offal - daban irin Pate ( "hanta", "Special", "Neva"), soyayyen koda, hanta, kwakwalwa, da harshe a jelly, zuciya da sauransu. Suna amfani da mafi yawa na karin kumallo, ko a matsayin abun ciye-ciye a cikin sanyi. Products nama kayayyakin da aka yi da tsiran nama ( "Ware" "Amateur", "alade", "tsiran" da sauransu.).

Wadannan sun hada da samar da kyafaffen naman alade da kuma naman alade. Suna yanka a kananan yanka, sa'an nan kuma pasteurized a zazzabi na 75 digiri. Har ila yau samar daga wuraren kiwon kaji da nama gwangwani a kansa ruwan 'ya'yan itace, daga sausages a tumatir miya, mai kuma broth na yankakken naman alade creams. Bugu da ƙari, cikin bankuna na iya zama ba ado. Hatsi gwangwani bambanta da irin albarkatun kasa: myasobobovye, myasoovoschnye, myasomakaronnye da sauransu. Suna amfani da shiri na farko da na biyu jita-jita. Wadannan kayayyakin suna shirye su ci bayan dafa.

A fadi da zaɓi na cin ganyayyaki da kuma yara gwangwani. Saboda haka, domin watanni shida jariran nuna homogenized kayayyakin. Ga yara 7-9 watanni samar gwangwani puree, 9-12 watanni. - krupnoizmelchennye. Kamar yadda wani babban albarkatun kasa a saki kayayyakin ne: tsuntsu, da harshe, hanta, naman maraki. Har ila yau, amfani da naman sa. Daga cikin mafi m kayayyakin sun hada da kamar "hikaya", "A Kid", "Lafiya".

quality

Gwangwani nama dole ne yayi daidai kafa matsayin da tsafta norms. Samfurin ingancin aka ƙaddara a cikin shakka daga cikin nazari organoleptic, ta jiki, sinadaran, da kuma a wasu lokuta (idan ya cancanta) - bacteriological analysis. Bugu da kari, musamman hankali ne ya biya zuwa dubawa da tsarin da jihar na ganga. Nazarin gwangwani nama, duba da jihar na manna, da abun ciki na lakabin, gaban / rashi na lahani na m spots a kan marufi, lakabtawa, sagging darajar solder. A ciki surface daga cikin kwantena a blue yankunan iya bayyana a lokacin sterilization. A gilashin ganga iya gano ta plaque duhu baƙin ƙarfe sulfide. Shi ne m da mutane, amma da yawa Ganĩma bayyanar da samfurin.

Gwangwani nama organoleptically bari a zafi ko sanyi. Masana sun kiyasta cewa mutanen dandano, bayyanar, wari, daidaito da abun ciki. Idan da jirgin ruwa shi ne ba broth, duba da tsabta da kuma launi. Kimantawa da bayyanar, hankali ne ya biya zuwa lambar kuma girman da guda, musamman su stacking. Physico-sinadaran bincike na samfurin ya shafi kayyade kitsen da tsoka nama, tebur gishiri da kuma nitrite broth, jan, da kuza, da darma. Matsakaicin canja yawa suna kafa nagartacce ga kowane irin abincin gwangwani. Dangane da inganci da irin albarkatun kasa, kazalika da organoleptic halaye na kayayyakin samar daya ko biyu iri. Tsohon, misali, sun hada da gwangwani nama soyayyen, Boiled naman sa. kuma gaurayayyen naman alade samar da wannan irin. Stew nama da naman tunkiya sanya mafi girma ko na farko aji. Ga su, na raw kayan ana amfani da, bi da bi, 1st ko 2nd category fatness.

Yadda za a yi alama da gwangwani nama?

Standard buga wani m domin, bisa ga abin da bankuna amfani da bayanin da ake buƙata. The alama ne yanzu a kan saman silo. A aikace-aikace bayanai ne da za'ayi ko taimako Hanyar yin amfani da kafu daram tawada. A cikin wasu inuwõyi na gwangwani nelitografirovannyh bayanai a kayyade a cikin wadannan tsari:

1. Rana da wata samarwa - 2 lambobi.
2. Shekara - karshe 2 lambobi.
3. canza dakin.
4. Tsari № (1-3 lambobi). Idan labeled gwangwani nama premium, a nan ya kara da harafin "B".

Daya ko biyu haruffa ma ake magana a wani index tsarin wacce manufacturer ne. Wannan na iya zama:

1. A - samar da nama.
2. By - Fruit da kuma kayan lambu.
3. KP - masana'antun sarrafa kayayyakin abinci.
4. CA - mabukaci.
5. LH - gandunan daji.
6. MS - noma.

shuka da lambar da aka nuna a Figures 1-3. Lakabtawa ne biyu ko uku layuka, dangane da diamita daga hula. Bayani iya kawai za a nuna a kan murfin, ko a kan shi, kuma a cikin kasa (a kan waje). A yara abincin gwangwani ya kamata a rubuta a matsayin "yarda da Ma'aikatar Lafiya da Rasha Federation."

ajiya

Gwangwani nama dole ne a kiyaye a cikin wani ventilated daki kadan zazzabi hawa da sauka. A zumunta zafi ya kamata a kiyaye a 75%. A wannan yanayin da yawan zafin jiki ya zama a cikin 0-5 digiri barnatar da shafi lafiya na kayayyakin rage t (kasa sifili). A zazzabi na fi 5 digiri a da abinda ke ciki na ganga fara matsawa a kan tin. Wannan zai iya rage tsawon na samfurin ajiya lokaci.

sterilization

Yana yana da wani gagarumin tasiri a kan abinda ke ciki na gwangwani. Sterilization ne da samuwar barga gina jiki shaidu. Wannan bi da bi rage digestibility na abincin gwangwani da game da 20%. Bugu da kari, wasu amino acid da kuma bitamin (threonine, methionine, isoleucine, phenylalanine, valine) an rasa a lokacin sterilization. Irin wannan amino acid a matsayin lysine, za a iya tunawa muni bayan pasteurization a 70 digiri. Partially soke extractives, musamman nitrogen-dauke fili.

Lokacin da sterilization ne 30% halakar creatine, wanda aka hannu a cikin samuwar na iyawa. Lokacin da ta ƙãrẽwa kafa uric acid da kuma sarcosine. Wasu bitamin rasa su aiki, da kuma ascorbic acid da aka hallaka. Partially soke bitamin B-kungiya. Saboda haka, a wajen gutsura 80%, da kuma B2 - 75%. Bitamin A da kuma D fall a kan 40% gzitamin H - 60%. Da warware sulfhydryl kungiyoyin samar da hydrogen sulfide a gaban oxygen. Wannan sa sulfitation jirgin ruwa bango. Bugu da kari, da baƙin ƙarfe ions ne ba a cikin samfurin, samar da sulfite Black baƙin ƙarfe.

abinda ke ciki Features

A mafi barga a ajiya suna dauke gwangwani Stew. Production na naman alade, sausages dauke a ba fiye da 5 digiri. Storage tsawon gwangwani a cikin abin da kayan lambu mai suna ba, kasa shafe tsawon. A tsawon lokaci, da lalata fara a ciki na tin iya. Su ne wani gagarumin karuwa a cikin tin abun ciki da aka lura bayan kawai 3-4 watanni. Lokacin da misãlin abinci a cikin wani ajiya lokaci na iya leakproof kwantena durkushe varnish a kan wani tin surface. Bugu da kari, low yanayin zafi da wani mummunan tasiri a kan bayyanar da daidaito da abun ciki.

Shiri ga aiwatar da

Bayan yi da kuma saki na firiji gwangwani a cikin bazara su dole ne a sanya a cikin masallãci tare da zazzabi na 10 zuwa 12 digiri. Don hana danshi da kuma m bayyanar tsatsa a kan bankunan bukatar kara samun iska. Bayan Manufacturing gwangwani abinci ya kamata tsayayya ga watanni 3. A wannan lokacin, akwai wani jeri na organoleptic halaye. Wannan tsari ya kunshi a ko da rarraba kayan yaji, gishiri, mai, da sauran gyara, kazalika a musayar mahadi tsakanin m da ruwa taro.

ƙarshe

A lokacin ajiya, zai iya yiwuwa a bulging gwangwani - bombazh. Yana iya zama microbiological, jiki ko sunadarai. A lokaci guda tserar lalacewa kuma iya faruwa ba tare da wani m ãyõyi. A dalilai a irin haka na iya zama: zakisaniya ciki jari na nauyi karfe salts. A warehouses adanar gwangwani kaya Stores sanya kafin karshen wa'adin ranar. Ya bayyana a cikin fasaha / dokokin takardu ko a cikin kwangila ga wadata.