Imikhiqizo yenyama yokushisa ephansi eyaziwa nangokuthi imikhiqizo yenyama yasentshonalanga, ngokuvamile ibhekisela ekwelapheni ekushiseni okuphansi (0-4 ℃), ukupheka ekushiseni okuphansi (75-80 ℃), izinga lokushisa eliphansi le-pasteurized, isitoreji esiphansi, ukuthengisa (0-4 ℃) ).Imikhiqizo yenyama esezingeni eliphansi yokushisa iyindlela eyinhloko yentuthuko yesikhathi esizayo ekhaya nakwamanye amazwe.
Uma kuqhathaniswa nemikhiqizo yenyama eshisa kakhulu, imikhiqizo yenyama yokushisa ephansi inezinzuzo ezisobala: ngokwenani lokudla okunempilo, ama-amino acid afana ne-cystine, i-cysteine, i-tryptophan, amavithamini afana ne-vitamin B6, i-folic acid, njll. umonakalo wokubola, izinga lokushisa liphakeme kakhulu, umonakalo omkhulu wokudla okunempilo.Inyama izokhiqiza iphunga lenyama ephekiwe ngemva kokushisa, izinga lokushisa likhuphukela ngaphezu kuka-80 ℃ laqala ukukhiqiza i-hydrogen sulfide, ngaphezu kuka-90 ℃ i-hydrogen sulfide izokwanda kakhulu, i-hydrogen sulfide ine-flavour yeqanda elinuka, ithinte ukunambitheka kwemikhiqizo yenyama, iphansi. imikhiqizo yenyama yokushisa ngenxa yokushisa okuphansi kokucubungula, ukugwema ukukhiqizwa kwephunga, ngakho-ke inephunga elimnandi lenyama.Izinga lokushisa eliphansi lokucutshungulwa kwemikhiqizo yenyama esezingeni eliphansi lidala umonakalo omncane wokudla okunomsoco kanye nenani eliphezulu lokudla okunomsoco.Ngesikhathi esifanayo, ngenxa yokuthi iphrotheni i-denatured ngokusesilinganisweni, ngaleyo ndlela ithola ukugayeka kokudla.Futhi inyama iyintsha futhi iyaqabula, ukulahlekelwa kwezakhi kuncane, ukuhlinzeka ngezakhi eziphezulu ezisebenzayo emzimbeni womuntu.Imikhiqizo yenyama yokushisa ephansi ingahlanganisa izinto zokusetshenziswa kwenyama nezinhlobonhlobo zezinongo, izesekeli nezinye izinhlobo zokudla, ngaleyo ndlela ikhiqize ukunambitheka okuhlukahlukene okuthandwayo futhi ikhulise iqembu lamakhasimende lemikhiqizo yenyama.
Imikhiqizo yenyama esezingeni eliphansi yokushisa i-pasteurization, ukusetshenziswa kokucwiliswa emanzini ukuze kufakwe i-pasteurization, ukuze izinga lokushisa eliphakathi kwemikhiqizo yenyama lifinyelele ku-68-72 ℃, futhi lilondoloze imizuzu engu-30, ngokombono, izinga elinjalo le-pasteurization lingabulala ama-microorganisms, hhayi gcina kuphela inani lokudla okunempilo kwemikhiqizo yenyama, kodwa futhi nokuqinisekisa ukuphepha kokudla nenyama.Ngakho-ke, ubuchwepheshe be-pasteurization busetshenziswa kakhulu kumasoseji e-ham, isobho elibomvu, isoseji lommbila, ukucubungula inyama ye-bacon nezinye izimboni.
Isikhathi sokuthumela: Dec-12-2022