• 1

Labarai

Amfani da furotin na waken soya, konjac da aka gyara, da furotin, da man kayan lambu a matsayin manyan kayan aiki, ana amfani da sifofin tsarin kowane ɓangare don maye gurbin naman dabba da gwada fasahar sarrafa nama da naman alade.

Basic dabara

Furotin na soya 10, ruwan kankara 24, man kayan lambu 7.5, konjac foda 1.2, furotin foda 3, furotin 1.8 da aka gyara, gishirin gishiri 0.9, farin sukari 0.4, monosodium glutamate 0.14, I + G 0.1, dandano mai cin ganye 0.15, whey protein 0.6, Soya sauce foda 0.6, caramel launi 0.09, TBHQ 0.03.

2

Tsarin samarwa

Furotin na waken soya → ƙara ruwa don rehydrate → dehydrate → silken → sanyi → ajiya

Materialsara kayan taimako a cikin ruwan kankara → motsawa da emulsify → soara soya nama furotin siliki, saurin sauri yana motsawa → enema → dafa abinci (haifuwa) ction ganowa → kayan da aka gama → ajiya

Wuraren aiki

1. Rehydration: kara ruwa domin barin furotin na waken soya su sha ruwa su jika shi, kuma su sake sanya ruwa. A wannan lokacin tashin hankali na hannu zai iya rage lokacin rehydration.

2. Rashin ruwa a jiki: Bayan sun sha ruwa, sunadarin nama na waken suya a cikin inji na musamman, kuma za a iya ajiye ruwa mai dacewa kawai. Abubuwan ruwan da ake sarrafawa gabaɗaya yana tsakanin 20% zuwa 23%. Zafin jiki na furotin na waken soya bayan rashin ruwa gabaɗaya bai wuce 25 ° C ba, wanda aka ƙaddara shi da zafin ruwan da ake amfani da shi wajen rehydration. 

3. Silking: proteinananan furotin na waken soya da suka bushe suna jujjuya su cikin filament din fiber ta hanyar inji mai narkar da ganyayyaki; ana buƙatar sanyaya shi zuwa zafin jiki na ɗaki a cikin lokaci don kauce wa ƙamshi da lalacewar sunadaran a zazzabi mai ƙarfi, wanda zai iya shafar ingancin samfurin ƙarshe.

4. Haɗawa: Haɗa kayan taimako kamar su konjac foda, emulsifier, da dai sauransu tare da man kayan lambu a cikin ruwan kankara, da kuma emulsify tare da matsakaicin zangon motsawa. Bayan emulsifying a ko'ina, sanya waken soya na furotin siliki kuma motsa cikin sauri don 15min ~ 20min.

5. Enema: Zaɓi casing ɗin da ya dace kuma sanya shi a kan inji na enema, enema gauraye abubuwan haɗin viscous bisa ga ƙayyadaddun bayanai.

6. Cooking (sterilization): A dafa naman alade a 98 ℃ na kusan 25min, ya dace da ajiyar sanyi. Ana iya haifuwa dashi a 135 ℃ na kusan 10min kuma za'a iya ajiye shi a zafin ɗakin. Abubuwan da aka ambata na sama sune 45g ~ 50g / tsiri, nauyin samfurin yana ƙaruwa, yakamata a ƙara lokacin dafa abinci.

7. Gwaji: Gwajin tsafta aiki ne wanda babu makawa ga samfuran da suka cancanta kuma sun tabbatar da rayuwarsu. Abubuwan da za'a gwada gaba ɗaya sun haɗa da danshi da yawan ƙwayoyin ƙwayoyin cuta. Yawan coan mulkin mallaka ya zama ƙasa da 30 / g. Bai kamata a gano ƙwayoyin cuta masu cuta ba.

(2) Daskarewa cikin sauri. Sanya samfurin a cikin daskarewa mai sauri kuma daskare zuwa -18 ° C.

(3) Gasawa. Cire kayan, saka shi a cikin tiren burodi, sa'annan a aika zuwa tanda. (Wuta sama da ƙasa, gasa a 150 ℃ na 5min, sannan juya zuwa 130 ℃ na 10min). Ki goga zumar da aka shirya da ruwa akan naman da aka kiyaye sannan a sake turawa a murhun (wutar sama da ta ƙasa, 130 ℃, 5min). Fitar da shi, sai a rufe shi da wata takarda mai laushi, sai a juya shi a kan tire ɗin, a goga da ruwan zuma, a ƙarshe sai a tura shi a murhun (sama da ƙasa wuta, 130 130, 20min na iya fita daga murhun). Yanke gasashen naman a cikin sifa ta murabba'i.


Post lokaci: Nuwamba-28-2020