Ukugcina uju ekhaya

Uju - ukufaniswa kwephupho lamaswidi amahle emzimbeni. Kulula kakhulu ukugaya futhi, nakuba iphezulu kakhulu kilojoule, iqukethe ama-micro-and macronutrients amaningi adingekayo ngumuntu (manganese, magnesium, potassium, calcium, zinc, fluorine, iron, nabanye abaningi).

Lokhu kumnandi okungokwemvelo okungadliwa ngezindlela ezihlukahlukene (kusukela ku-banal sandwiches kuze kube nenyama ye-sauce).

Isidakamizwa sidume ngokungahloniphi nokugcina isikhathi, kepha sidinga izimo ezithile, esizoxoxa ngazo kulesi sihloko.

Okuqukethwe:

• Kuphi nokuthi yini okufanele ugcine uju
• Izimo zokugcina
• Ividiyo: indlela yokugcina uju ekhaya
• Impilo yesheluli
• Kungani kungani uju luthatha ngesikhathi sokugcina
• Kungani ubusika obuningi (hhayi okwenziwe) ngesikhathi sokugcina
• Kungani izinyosi zezinyosi
• Uju lukhishwe ngesikhathi sokugcina
• Ngingagcina uju esiqandisini
• Isitoreji soju uju
• Ukubuyekeza okuvela kwinethiwekhi

Indlela yokugcina uju ekhaya

Umkhiqizo wezinyosi omuhle awunakuzithoba. Ukuze ulondoloze isikhathi esizayo, noma usishiye iminyaka eminingana, awudingi amathuluzi akhethekile - akwanele ukuvikela kusuka engress yezinto zangaphandle, uxhumane neminye imikhiqizo futhi ugcine izimo ezilula.

Uyazi? Uju luyisilondolozi esikhulu semvelo. Akunakuthwa isikhutha, futhi kusiza nokugcina ukudla okusha.

Kuphi nokuthi yini okufanele ugcine uju

Okuhle kakhulu okugcinwe endaweni epholile emnyama (isilawuli, i-pantry). Isitsha sokugcina esilungile - amathini asindiwe weglasi elimnyama. Futhi iyafaneleka:

• iziqukathi ezihlanganisiwe;
• i-ceramics;
• izimbiza zepulasitiki (okuhloselwe ukudla kuphela), nakuba lokhu akuyona inketho efiselekayo kakhulu.

Ungalokothi ubeke iziqukathi zensimbi (ukugwema ukuketshezi). Akufanele futhi usebenzise iziqukathi ezinama-chips koqweqwe lwawo lwe-koqweqwe lwawo noma zikhona izakhi zensimbi ezithuthukisa noma zokugcoba.

Zijwayeze ngezakhiwo eziwusizo ze-sunflower, ezimhlophe, izintaba, i-pygillic, ukotini, i-maple emnyama, i-linden, u-buckwheat, i-coriander, i-tartanic, i-acacia, i-hawthorn, i-cypress, i-sainfoin, idlwengulo, i-phacelia uju.

Kubalulekile ukugeza isitsha bese uyomisa kahle ngaphambi kokudlulisela inqwaba kuyo. Ungabeki umkhiqizo ezinkomeni ezimanzi nezingcolile.

Izimo zokugcina

Akukho okukhethekile okudingekayo, into esemqoka ukulandela imithetho embalwa elula:

1. Ungapheli ngaphezulu. Kusukela kumazinga okushisa angaphezulu kuka-40 ° C, izakhiwo eziwusizo zilahlekile.
2. Ungaphuzi ngokweqile. Ngezansi -5 ° C - futhi ubukhulu bunzima.
3. Ibanga lokushisa elihle kakhulu: kusuka -5 ° C kuya ku-20 ° C.
4. Ungavumeli ukushintsha kwezinga lokushisa (ikakhulukazi amaconsi abukhali).
5. Gcina umswakama, iphunga kanye nelanga.

Kubalulekile! Uju lunama-hygroscopic kakhulu (luthatha umswakama ngokushesha futhi lukhulu). Ngisho nesimbozo esingavaliwe singaholela emanzini amaningi futhi kulahlekelwe ukuvumelana.

Ividiyo: indlela yokugcina uju ekhaya

Impilo yesheluli

Ngokusho kwe-GOST, umkhiqizo ugcinwe izinyanga ezingu-12. Kodwa, ngokuyisisekelo, impilo yayo ishelele cishe.

Ukuze ugcine izindawo eziwusizo, kufanelekile ukugcina izimo ezifanele:

• ukushisa;
• umswakama ophansi;
• ukungabi khona kwelanga eliqondile;
• izitsha ezifanele

Kungani kungani uju luthatha ngesikhathi sokugcina

Ukushukela kuyinqubo engokwemvelo futhi engenakugwemeka. Ihalofu elide kunazo zonke lemiphumela yezinyosi ezisebenza nge-liquid liquide eminyakeni emithathu. Kodwa ngisho nakusanda kuqoqwa, kungashesha ngokushesha.

Sikukwazisa ukuthi ufunde ukuthi ngabe uju kufanele ulandelwe nokuthi kungani kwenzeka lokhu.

Lokhu konke kungenxa yobuqili bokubunjwa, okufaka izingxenye ezintathu eziyinhloko: amanzi, fructose kanye ne-glucose. Yilokho okugcina, kanye nenani lalo, elikhomba ijubane lokushukela.

Le nqubo iphinde ithinteke yi:

1. Ukushisa kokugcina (kunganciphisa inqubo yokuqandisa).
2. Umswakama
3. Ukuhlunga kwangaphambi noma ukungabi khona kwayo.
4. Izinhlobonhlobo (kuxhomeke esitshalweni sezinyosi zezitshalo).

Ukuguqulwa okusheshayo kwesakhiwo nokuhambisana kuveza:

• ukungcola (impova noma ezinye izinhlayiya ezincane);
• mayelana nephesenti eliphezulu kakhulu ye-glucose ekubunjweni;
• mayelana nomdayisi ongalungile owaxubene ukuqoqwa konyaka wamanje nomdala.

Asikho isidingo sokulwa nokushukela. Akuthinti okuqukethwe kwezakhi, ngaphezu kwalokho, kunomthelela wokugcina isikhathi eside futhi ivikela umkhiqizo kusuka ekuvutsheni.

Ividiyo: kungani uju lwakhanya Uma usafuna ukugcina ifomu le-liquid - cishe inyanga, shiya imbiza ku-0 ° C, bese ugcina ngo-14 ° C. Noma ngenhloso yokuthenga izinhlobo ezingezona ushukela - umtholo, i-clover, i-chestnut.

Kungenzeka ube nesithakazelo sokufunda ukuthi ungamuncika kanjani uju, indlela yokuphatha ukukhwehlela ngesithombo, kunokuba uju ekuseni kusenalutho elingenalutho lusizo emzimbeni.

Kungani ubusika obuningi (hhayi okwenziwe) ngesikhathi sokugcina

Njengoba sesikutholile kakade, uju wemvelo nje kufanele uqhube. Uma lokhu kungenzeki ngokuthenga kwakho, lokhu kuyisizathu sokucabanga.

Ungasheshisa inqubo (uma ufisa):

• ukuxuba umkhiqizo;
• ukwephula isitoreji sokushisa;
• ukufaka endaweni ebandayo.

Izinhlobo ezithile zihlala zimanzi isikhathi eside, kodwa uma lokhu kwenzeka nge-lime noma ukukhwabanisa, kunezindlela eziphezulu ukuthi bakuthengise ngawe.

Kungani izinyosi zezinyosi

Kwenzeka ukuthi umuthi omhlophe ogqumayo ubonakala phezu komkhiqizo.

Sincoma ukuthi uzijwayele ngezindlela ezingcono zokuhlola uju ngemvelo.

Lokhu kungenxa yezizathu ezilandelayo:

• ukwephula ubuchwepheshe bokuhlunga;
• ukumpontshelwa okuphindaphindiwe ezinkalweni ezahlukene (ukuxuba emoyeni);
• inqubo yokuvutshelwa - umkhiqizo uchithekile;
• umkhiqizo wokuqala wezinga eliphezulu (hhayi ovuthiwe noma ohlanjululwayo).

Uma ubona i-Foam ngaphambi kokuthenga - shiya kuyo. Uma ngabe i-foam yakhiwa ngemva kwalokho, kufanele uyikhiphe (ayinakutholakali, futhi ngaphezu kwalokho- yingozi). Ungazama ukulondoloza umkhiqizo ngokuqandisa efrijini noma, ngokuphambene, ukwelashwa okushisa (sebenzisa kuphela njengesithako ezitsheni ezishisayo).

Kubalulekile! Uma i-foam ivela futhi - yilahla yonke into, ungangena kalula ubuthi onjalo.

Uju lukhishwe ngesikhathi sokugcina

Ngezinye izikhathi inqwaba ehambisanayo iyahlunga - uketshezi lwamanzi luhamba phezulu, umlenze uhlale usondele phansi.

Kwenzeka ngezizathu ezihlukahlukene:

1. Umswakama okweqile (ngaphezu kuka-21%, okungukuthi ngaphezulu kunejwayelekile). Izimbangela - uju ungagcini noma ungagcini kahle. Zama ukunambitha ungqimba ophezulu - uma ubuhlungu, khona-ke ukuvutshelwa kuqala, ngakho-ke, umkhiqizo kufanele ulahlwe. Uma ukunambitheka kungashintshi, khona-ke ungadla.
2. Amacala omthengisi wemikhuba emibi: ingxube yezinhlobonhlobo ezahlukene noma ngisho nokukhohlisa. Esimweni sokuqala, ungasebenzisa, okwesibili - kungcono kungakufaneleki.

Ngingagcina uju esiqandisini

Ukushisa okuphansi kwenza kube nzima ukuhlukanisa izingxenye, kepha ukwakheka nokusebenza akuthintekile. Uma isiqandisisi asiphansi kakhulu futhi izinga lokushisa lihlala njalo, kungenzeka ukuthi ukwazi ukugcina ukudla okumnandi lapho. Kubalulekile ukulandela imithetho embalwa:

• akukho ndawo enezokudla okunomsoco;
• iziqukathi ezivalwe kuphela;
• izinga lokushisa aliphansi ngezansi +5 ° С.

Empeleni, ngaphansi kwalezi zimo, isitoreji esiqandisini sizozuzisa kuphela umkhiqizo - sizohlala isikhathi esisha futhi sinempilo.

Funda kabanzi mayelana nendlela yokupheka i-pumpkin ne-honey.

Isitoreji soju uju

Izimo zesitoreji esikhwameni cishe azifani nalezo zomkhiqizo oqoqiwe.

Kunemibuzo embalwa kuphela:

1. Ukushisa - kusuka ku +3 kuya ku-10 ° С (ngakho-ke kuphela esiqandisini).
2. Iziqukathi eziqinile kakhulu (ezihlukaniswe ucezu ngalunye, ukuze zingabambi ndawonye).

Uyazi? Uju alukwenziwa nje yizinyosi kuphela, kodwa nangezinye izinhlobo zezinyosi ezihlala eNingizimu Melika.

Njengoba ubona, ukugcina uju kulula; kuhlala okusha, okuhlwabusayo futhi okunempilo isikhathi eside kakhulu. Ngakho-ke ungesabi ukuthenga okuningi ngesikhathi esisodwa (ngisho namalitha ambalwa). Bon appetit!

Ukubuyekeza okuvela kwinethiwekhi