1. Abun da kayan abinci a sassa da nauyi: 100 sassa ga dabbobi, kashi biyu don glycose, 8 sassa don glycosin, kashi 8 don glycosin, 0.8 sassa don gishiri.Daga cikin su, naman dabbobi shine kaza.
2. Tsarin samarwa:
(1) Shiri: Kafin a yi maganin dabbobi da naman kaji don samun naman dabbobi da naman kaji da yawa;shirya naman dabbobi da kaji, ruwa, glucose, glycerol da gishiri bisa ga tsarin dabara;
(2) Defrosting: zaɓi in mun gwada da cikakken dabbobi da naman kaji da kuma sanya shi a cikin wani yanayin 10 ° C don defrost ta halitta na 12 hours;
(3) A yanka gunduwa-gunduwa: a cire gyambo da fata da kitse daga naman da suka narke gaba daya, sannan a yanka gunduwa-gunduwa domin samun naman dabbobi da naman kaji masu siffar toshe;siffar dabbobi da naman kaji shine tsiri, murabba'i, lu'u-lu'u, triangle ko wasu siffofi
(4) Tsaftace: A sa yankakken naman dabbobi da naman kaji a cikin ruwa mai tsabta sannan a sake wanke shi, a jika shi a cikin ruwan famfo na tsawon minti 20;
(5) Magudanar ruwa: Sanya dabbobin da aka wanke da naman kaji a kan tiren magudanar ruwa don zubar da ruwan, kuma a kwashe tsawon minti 60 a 5 ℃;
(6) Tumble: Saka adadin adadin dabbobi da naman kaji a cikin tumbler, sa'an nan kuma ƙara adadin adadin ruwa, glucose, glycerin da gishiri;kunna tumbler don yin tumbler don samun cakuda naman dabbobi da kaji na farko;Sarrafa sigogi kamar haka: Bayan da aka kwashe tumble kneader zuwa -0.06Mpa, a gudun 60r / min, zai juya gaba na minti 10 kuma ya juya na minti 10;
(7) Tsaye: Sanya naman dabbobi na farko da naman kaji a cikin akwati kuma bar shi ya tsaya a -8 ° C na tsawon sa'o'i 4 don samun cakuda nama na biyu da naman kaji;
(8) Sanya tasa da gasa: Sai ki zuba naman dabbobin da naman kaji na biyu a kan tiren gidan, sannan a sanya shi a cikin dakin bushewa don bushewa.Yanayin bushewa shine 45 ° C kuma lokacin bushewa shine awanni 6.Kyakkyawan naman dabbobi na uku da cakuda naman kaji;
(9) Cooling: sanyaya na uku na dabbobi da naman kaji cakuda a cikin yanayin zafi na yau da kullun da bushewa don samun cakuda naman dabbobi da naman kaji na huɗu;Yanayin sanyi shine 30 ° C, zafi na iska shine 40%, lokacin sanyaya shine sa'o'i 6;
(10) Daskarewa da sauri: Sanya naman dabbobi na huɗu da cakuda naman kaji a cikin ɗakin ajiya mai daskarewa da sauri don daskarewa don samun cakuda naman dabbobi da naman kaji na biyar;daskarewa zafin jiki -40 ° C, daskarewa lokaci 8 hours;
(11) Daskarewa: Sanya naman dabbobi na biyar da cakuda naman kaji a cikin kwandon bushewa don bushewa don samun abincin dabbobi da aka bushe daskare.Lokacin lyophilization shine sa'o'i 20, kuma zafin lyophilization shine -50 ° C.
(12) Gano karfe: Sanya abincin dabbobi da aka bushe daskare akan tire, sannan a fitar da samfuran da ke dauke da abubuwan karfe ta injin gano karfe;sigogi na gano karfe Fe: 2mm, SuS: 1mm;
(13).
(2) Daskarewa mai sauri.Sanya samfurin a cikin injin daskarewa mai sauri kuma daskare zuwa -18 ° C.
(3) Yin burodi.Cire kayan, sanya shi a cikin tire mai yin burodi, kuma aika shi zuwa tanda.(Wuta sama da ƙasa, gasa a 150 ℃ na minti 5, sannan juya zuwa 130 ℃ na 10minti).Ki goge zumar da aka shirya tare da ruwa akan naman da aka adana kuma a sake aika shi zuwa tanda (sama da ƙasa wuta, 130 ℃, 5min).A fitar da shi, a rufe da takarda mai laushi, juye shi a kan tiren yin burodi, goge shi da ruwan zuma, sannan a aika shi a cikin tanda (wuta sama da ƙasa, 130 ℃, 20min zai iya fita daga tanda).Yanke gasasshen naman zuwa siffar rectangular.
Lokacin aikawa: Agusta-22-2020