Yin amfani da furotin na waken soya, konjac mai ladabi foda, furotin foda, da man kayan lambu a matsayin babban kayan albarkatun kasa, ana amfani da sifofin tsarin kowane bangare don maye gurbin naman dabba da gwada fasahar sarrafa nama mai cin ganyayyaki da naman alade.
Tsarin asali
furotin soya 10, ruwan kankara 24, man kayan lambu 7.5, konjac foda 1.2, furotin foda 3, sitaci 1.8 da aka gyara, gishiri tebur 0.9, farin sukari 0.4, monosodium glutamate 0.14, I + G 0.1, ɗanɗano mai cin ganyayyaki 0.15, furotin whey 0.6 Soya sauce foda 0.6, launin caramel 0.09, TBHQ 0.03.
Tsarin samarwa
furotin na waken soya → ƙara ruwa don rehydrate → dehydrate → siliki → sanyi → ajiya
Ƙara kayan taimako cikin ruwan ƙanƙara → motsawa da emulsify → ƙara siliki na furotin soya → motsa jiki mai sauri → enema → dafa abinci (haifuwa) → ganowa → ƙare samfurin → ajiya
Wuraren aiki
1. Rehydration: ƙara ruwa don barin furotin soya ya sha ruwa ya jika shi, kuma ya sake sakewa.A wannan lokacin tashin hankali na hannu zai iya rage lokacin shan ruwa.
2. Dehydration: Bayan an sake dawo da ruwa, furotin na waken soya yana bushewa a cikin na'ura na musamman na bushewa, kuma kawai za a iya adana ruwan ɗaure mai kyau.Abubuwan da ke cikin ruwa gabaɗaya ana sarrafa su shine tsakanin 20% zuwa 23%.Yawan zafin jiki na furotin waken soya bayan bushewa gabaɗaya baya wuce 25 ° C, wanda aka ƙaddara ta yanayin zafin ruwan da ake amfani da shi wajen sake ruwa.
3. Silking: Na'urar karkatar da nama mai cin ganyayyaki ana murɗe gurɓataccen furotin ɗin furotin ɗin waken soya zuwa fiber filaments;ana buƙatar sanyaya zuwa zafin jiki a cikin lokaci don guje wa wari da lalacewar furotin a babban zafin jiki, wanda zai yi mummunar tasiri ga ingancin samfurin ƙarshe.
4. Mixing: Mix kayan taimako irin su konjac foda, emulsifier, da dai sauransu tare da man kayan lambu a cikin ruwan kankara, da emulsify tare da motsawa na tsakiya.Bayan yin kwaikwaya daidai gwargwado, sanya siliki na furotin waken soya kuma a motsa a cikin babban sauri na minti 15 zuwa 20.
5. Enema: Zaɓi casing ɗin da ya dace kuma sanya shi a kan injin enema, enema gauraye mai cike da viscous bisa ga ƙayyadaddun da aka saita.
6. Cooking (haifuwa): Cook da naman alade a 98 ℃ na kimanin 25min, dace da ajiyar firiji.Za a iya haifuwa a 135 ℃ na kimanin minti 10 kuma ana iya adana shi a dakin da zafin jiki.Abubuwan da ke sama sune 45g ~ 50g / tsiri, nauyin samfurin yana ƙaruwa, lokacin dafa abinci ya kamata a tsawaita.
7. Gwaji: Binciken tsafta aiki ne mai mahimmanci don samfuran su zama masu cancanta kuma don tabbatar da rayuwarsu.Abubuwan da za a gwada gabaɗaya sun haɗa da danshi da adadin ƙwayoyin ƙwayoyin cuta.Ya kamata adadin yankunan samfuran ya kasance ƙasa da 30/g.Kada a gano ƙwayoyin cuta masu cutarwa.
(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: Nuwamba 28-2020