Masu fashin kwamfuta: Hanyoyi 10 don adana abinci

Shin kuna ganin hanya guda ta adana abinci ita ce ta ajiye shi a cikin firiji? Kun yi kuskure, akwai wasu hanyoyi da yawa don adana abinci daidai, kuma a yau zan ba ku Dabaru 10 wadanda zasu taimaka muku adana wasu abinci daban. Koyon yin wannan nau'in fasaha zai taimaka muku fadada yawan zaɓuɓɓuka lokacin da adana abincinku.

1. A cikin mai: Yana ba da damar adana babban ɓangaren bitamin da dukiyar da abinci ke da shi na dogon lokaci. Hakanan man yana kare abinci daga ƙananan ƙwayoyin cuta kuma yana ba da tabbaci ga kwalliya. Zaka iya adana nama, kayan lambu, kifi, cuku, da sauransu a cikin mai. Yawancin abubuwan da muke cinyewa ana yin su ne da irin wannan fasaha.
2. A cikin vinegar: Cikakken tanadi ne na abinci tare da ƙarancin acid kamar albasa, karas, zaitun, kokwamba ko tafarnuwa. Don yin pickling kuna buƙatar gishiri mai yawa don dabarar ta zama cikakke. Hakanan, idan kuna son ɗanɗano ruwan inabin, za ku iya yin hakan ta hanyar haɗa da tsire-tsire masu ƙanshi waɗanda za su ba abincin wani ɗanɗano na musamman.
3. Injin: Rashin ingancinsa kawai shine dole ne ku sami injin kunshin injin amfani da wannan nau'in fasaha. Kunshin injin wanki yana amfani da tsotsa mai matsi wanda ke sa kowane abinci da aka adana a ciki yayi hakan tare da ɗan iskan oxygen kuma godiya ga wannan, abincin baya yin ƙwanƙwan ƙwanƙwasa kuma yana daɗewa har sau 4. Kuna iya adana kowane irin abinci da biredi.
4. Kyafaffen: Yana daya daga cikin tsoffin dabaru don haɓaka ƙanshin abinci. Nama, tsiran alade da cuku ana kiyaye su sosai, har da kifi.
5. Rashin ruwa: Hanya ce mai kyau don adana abinci ba tare da canza kowane kaddarorinsa da abubuwan gina jiki ba. Ana cire ruwan kawai daga cikin abinci ta sanyin zafi mai ƙarancin gaske wanda baya canza abun da yake ciki. Kuna iya ajiye irin wannan abincin har tsawon watanni har ma da shekaru. Ta hanyar rage ruwa, abincin yana rage girmansa kuma yana ɗaukar storagearan sararin ajiya.
6. Pickled: Ruwan marinade ne wanda a cikin shi aka dafa wani abinci a cikin mai, vinegar, kayan lambu da kayan ƙamshi. An bar shi ya huce, kuma idan ya dahu, sai a rufe abincin da wannan miya. Abincin yana kimanin watanni 4-6 a cikin cikakkiyar kiyayewa a cikin kifi, nama, kifin kifi da mollusks.
7. Candied: Muna nutsar da abinci a cikin wani nau'in kitse da aka yi da man shanu da aka tsarkake, man zaitun da man alade. Duk abin dafa shi a low zazzabi har sai an gama. Ana amfani dashi a cikin nama da kifi. Yana da mahimmanci cewa don ya zama cikakke, ana sarrafa zafin jiki a kowane lokaci ba tare da tafasa ba.
8. A cikin sukari: Yana daya daga cikin abubuwan adana abubuwa masu yaduwa na halitta. Ya zama cikakke don adana 'ya'yan itace da wasu lokuta har ma da wasu nama.
9. A cikin gishiri: Hakanan ana kiranta warkewa, kuma ana amfani dashi mafi mahimmanci wajen kiyaye nama. Dandanon abincin da aka warke yafi kyau da ƙarfi fiye da farkon. Ta hanyar adana naman a cikin gishiri, ya zama mai laushi kuma yana ba ku damar jin daɗin samfurin mafi girma.
10. Haɓakawa: Yanayin zafin abinci ya tashi zuwa digiri 150 ta allurar tururi na 'yan daƙiƙoƙi. Yana lalata kowane nau'in ƙwayoyin cuta, kuma daga baya samfurin ya wuce ta hanyar sanyaya zuwa digiri 4 na zafin jiki. Irin wannan fasaha ana amfani dashi a madara galibi.