Uma uye esikoleni samakholishi, noma mhlawumbe uthatha isigaba sokuphepha sokudla ukuze uqinisekiswe njengesisebenzi senkonzo yokudla, wazi konke ngo-FAT TOM.
Kodwa abapheki basekhaya bangafunda okuningi ngokukwazi FAT TOM, futhi.
Ubani (Noma Yini?) Ngu-FAT TOM?
U-FAT TOM uzwakala sengathi angase abe ngumuntu omkhulu omdala emikhankeni yompheki omhlophe okungenzeka mhlawumbe eze ekhishini lakho ukusiza ukunakekela amazambane.
Yikuphi okuyoba kuhle, akunjalo?
Kodwa-ke, eqinisweni, i-FAT TOM iyisici esibucayi sokusiza ukukhumbula izici eziyisithupha ezifaka isandla ekudleni kokudla.
"Ukudla okuphazamisayo" kuchaza noma yikuphi ushintsho ekudleni okwenza kube yi-1) okuphelele noma 2) eyingozi.
Lezi zombili aziyona into efanayo, nakuba bobabili babangelwa ukukhula kwamagciwane ezinjenge-bacteria kanye nombumba. Noma kunjalo, awukwazi ukugula ngenxa yokudla okubunjiwe , okunomsoco, ngenxa yesizathu esilula ukuthi wena (cishe) ngeke uwudle.
Ingozi yangempela ibangelwa amabhaktheriya athile okuthiwa ama-pathogens, yiwo adala ukudla kwesifo somuthi . Lezi zitho eziphilayo azikhiqizi iphunga, i-discoloration, noma ezinye izinguquko ongazibona ngezinzwa zakho. Ngeke wazi ngisho nokuthi zikhona uze uqale uzizwe unesihe noma unqabile noma yini.
Ngenxa yokuthi awukwazi ukubona noma ukuphunga la mabhaktheriya, kubalulekile ukugcina nokuphatha ukudla kwakho ngendlela enciphisa amathuba okuba bakhule.
Yilapho i-FAT TOM ingena khona. I-FAT TOM imele:
- F ood
- A cidity
- Isikhathi
- Ukushisa
- O xygen
- I- oisture
Njengoba kuvela, indlela enengqondo kakhulu yokuxoxisana nalezi zici ku-oda ehlane, kodwa ngokusobala, ayikho inhlonipho ehloniphekile eyenziwe evela ku-MOTTAF noma ngisho ne-TMOTAF - okungenani engeyona eyodwa njenge-catchy njenge-FAT TOM. Ake sihambe kuzo ngamunye ngamunye.
Umswakama
Njengathi, amabhaktheriya adinga amanzi ukuze aphile, ngakho umswakama ungenye yezinto ezibalulekile ezihlobene nokukhula kwamagciwane. Ukudla okunjengobhontshisi omisiwe kanye nelayisi elingagcokile kuzohlala isikhathi eside ekamelweni lokushisa. Ngempela, ukoma ukudla kungenye yezindlela zokuqala zokudliwa kokuqala eziyaziwayo.
Isibonelo esisodwa esivamile salokhu siphephile . Abantu bebelokhu begcina imikhakha emincane yenyama nenhlanzi ngokumisa izinkulungwane zeminyaka. Ukushisa kwelanga, ukuma umoya, nokubhema kuyizindlela ezivamile zokususa amanzi ekudleni, okwenza ukuba kungabikho emabhaktheriya.
Ukwelapha ukudla ngosawoti kanye noshukela nakho kunganciphisa amabhaktheriya emanzini abawadingayo. Benza lokhu ngenqubo eyaziwa njenge-osmosis. Uma isetshenziswe ekungeneni kokudla, usawoti kanye noshukela udonsa umswakama ngaphakathi ngaphakathi kokudla endaweni, lapho kuqhuma khona. Usawoti noshukela nazo ziletha osmosis nama-bacterium ngokwabo - ngokususa amanzi ngaphandle kwabo ngokusebenzisa izindonga zabo zeseli, ngokuwabulala ngokuphelelwa amandla kwamanzi.
I-oksijeni
Enye into edingekayo yi-oxygen. ( Iningi lazo , noma kunjalo.) Confit kuyindlela yobuciko yokugcina ukudla kusukela esikhathini ngaphambi kwamafriji. Ukuzibophezela kwendada yendabuko kuhilela ukupheka imilenze yamadada emafutheni e-duck, bese uwagcina egumbini elinamafutha.
I-fat solidified ikhiqiza uphawu olungenawo umoya, olwenqabela amabhaktheriya e-oxygen.
Enye yezindlela ezinokwethenjelwa kakhulu zokulondoloza ukudla kungukumisa, inqubo lapho umoya ususelwa khona kulesi sitsha ngokucindezela kwe-steam, okufaka uphawu lokuvala isitsha. Ukwakheka ekhaya , kungakhathaliseki ukuthi kwenziwa emanti okushisa okushisayo noma usebenzisa umshini wokucindezela, usebenzisa isisindo ukuze udale ukuhlukana kwengcindezi ngaphakathi embizeni ehambisana nomkhathi ongaphandle kwawo, owenza umoya uphinde uwufake uphawu oluqinile.
Emanzini okuhweba, ukudla kunamathele emanzini angenawo umoya bese sekufudumala. Kuzo zombili izimo, isitsha asihambisani nomoya - akukho oksijeni engena noma ephuma. Futhi njengoba sizobona okulandelayo, inqubo yokushisa ehilelekile ekumakheni ingasiza nokubulala ama-microorganisms eziyingozi.
Ukushisa
Ukushisa kungenye yezinto ezibalulekile ekukhuleni kwamagciwane.
Amabhaktheriya akhetha ukushisa okulinganisela okuhle. Kubanda kakhulu futhi bephuza phansi, befaka uhlobo lwezithombe ezinqanyuliwe abangazalwanga ngazo. Abafanga, abenzi nje ngokwabo. Noma okungenani benza kancane kakhulu.
Ukushisa kakhulu futhi kuphekwe, okubabulala. Akudingeki ukuthi, ukubulala amabhaktheriya kuyindlela ephumelelayo kakhulu yokuvimbela ukuba bangabonakali. Njengomthetho, ukushisa ukudla kuka 165 F okungenani imizuzwana engu-30 kwanele ukusula noma yikuphi amabhaktheriya ayingozi engase abe nawo.
Indawo okuthiwa yizinga lokushisa lokushisa , ububanzi bamazinga okushisa lapho amabhaktheriya amaningi ekhula khona, avela ku-41 F kuya ku-140 F. Isiqandisini sakho noma ihrifri izokunika u-40 F nobandlululo. Ngokudla okushisayo, kufana ne-buffet, ufuna ukuthi uhlale ku-140 F noma kushisa, okushisayo kakhulu kuma-bacterium. Uma nje uqala ukufutheka ku-165 F, kuphephile ukubamba ukudla okushisayo ngo-140 F. Kodwa uma iphosa ngezansi, kufanele uyivuselele.
Isikhathi
Noma yikuphi ukudla kuzohamba kabi, ekugcineni, noma ngabe kuqhwa noma kumathinini noma kwenziwe i-jerky. Kodwa ngokudla okulondoloziwe, sikhuluma ngezinyanga noma eminyakeni. Ngokudla okuphazamisayo ekamelweni lokushisa, sikhuluma amahora.
Ukudla okuphazamisayo (njengokwamafutha omhlaba omusha owawuthengile) kungagcinwa ekamelweni lokushisa isikhathi esifushane kakhulu - angabi ngaphezu kwamahora amabili ngokubanzi. Kusho ukuthi uma ushiya ihora elilodwa bese ulibuyisela efrijini, ukuthi ukudla kungasaphuma efrijini isikhathi esithile kuphela. Akuqali ngaphezulu ngamahora amabili amasha.
Lokhu kungenxa yokuthi amabhaktheriya akhiqiza ngokushesha ngokujwayelekile ngaphansi kwezimo ezijwayelekile. Benza kanjalo ngokuzihlukanisa zibe yiziqu ezimbili ezifanayo, ezingenza izikhathi eziningana ngehora, njengalowo ongakwenza ngamunye. Ngakho ibhethri eyodwa ingaba izigidi emahoreni ambalwa nje. Ukuqinisekisa izinto ezilahlekayo akushiywa ngaphandle kwamahora angaphezu kwamahora amabili amandla okubhebhetheka.
Lokhu kubalulekile ngoba akuyona nje ibhaktheriya ngokwayo engakwenza ugule. Kwezinye izimo, futhi yizo zinto ezibuhlungu ezikhiqizayo.
Ungase ubulale amabhaktheriya ngokuwapheka, kodwa lezo zingozi eziyingozi zizobe zikhona.
Acidity
Noma ngaphezulu ngokunembile, izinga le-pH, okuyisilinganiso sendlela okuthiwa i-acidic noma i-alkali. Amanani we-pH ahlanganiswa ngesilinganiso se-0 kuya ku-14, nezinombolo eziphansi zibe zi-acidic. Amanzi abhekwa njengengathathi hlangothi, ane-pH value ye-7. Ama-bacterial Foodborne akhetha izinga le-pH ekungathathi hlangothi kuluhlu lwama-acidium ngobumnene. Amazinga e-pH angu-4.5 noma aphansi abhekwa njengama-acidic futhi azovimbela ukukhula kwama-bacteria.
Isibonelo, ijusi lemon eliphakathi kwe-pH 2-2.5; amavinigri amaningi aphakathi kuka 2-3; amakhemikhali kanye namajelli avela ku-3-4.5; futhi isoso si 3.5-3.9. Ngokuvamile, noma yini enenani le-pH elingaphansi kwe-4.5 akudingeki libe seqandisini.
I-Pickling yindlela yokulondoloza ehlanganisa ukugcoba ukudla emanzini amakhemikhali njengamaviniga.
Ukudla
Okokugcina, ukudla kusho ukuthi ama-bacterium adinga ukudla okuthile, okungukuthi, noma yikuphi ukudla esizama ukukugcina ukususa. Futhi ngenkathi izithelo, imifino kanye nezinambuzane zitholakala ezinqunyiwe zebhaktheriya, ukudla okuphezulu kwamaprotheni okunjengenyama, izinkukhu, ubisi, amaqanda nezilwane zasolwandle ezingabamba izifo. Lezi yizinto zokudla esizibhekayo "ezonakaliswayo," okusho ukuthi zidinga ukugcinwa efrijini noma efrijini noma zigcinwe ngokusebenzisa noma yiziphi ezinye izinqubo ezixoxwe ngenhla - ukukhethwa, ukubhema, ukugaya, njalonjalo.
Uma ngabe i-apula noma i-anyanisi noma isinkwa, akudingeki ukhathazeke okuningi ngakho. Kuzohamba ngokubi ekugcineni, kodwa ungakugcina ekamelweni lokushisa.
Ngakho-ke yi-FAT TOM. Ngombono, kubalulekile kuphela ukulawula noma iyiphi yalezi zici ukuvimbela ukudla okuphazamisayo. Ngokwenza, Nokho, kuwumqondo omuhle ukugxila kokubili noma ngaphezulu. Ngakho-ke, nge-canning, i-oksijini isusiwe futhi ukudla kuyashisa ukubulala amabhaktheriya.