Ukupheka njalo kudinga ukudluliselwa kokushisa kusuka emthonjeni wokushisa kuze kuphekwe ukudla. Zonke izindlela zokupheka zingahlukaniswa zibe yizigaba ezimbili: ukushisa okumanzi noma ukushisa okumile. Ukuqonda ukuthi inqubo ngayinye isebenza kanjani kuzokusiza ukunquma ukuthi iyiphi indlela yokupheka efanele kakhulu emiphumeleni ozama ukuyifinyelela.
Izindlela zokupheka ezinomsoco
Ngendlela yokupheka yokushisa emanzi, i-liquid noma i-steam isetshenziselwa ukupheka ukudla.
Utshwala oluvuthayo, njengomhluzi noma iwayini, lungasetshenziswa njengesikhulumi sokudlulisa ukushisa futhi luzofaka ukunambitheka ngesikhathi senqubo yokupheka. I-Leftover iziphuzo ezivela enkambeni yokupheka ingasetshenziselwa ukwenza i-sauce noma i- stock .
Izindlela zokushisa ezinomsoco ziwusizo ngokukhethekile ekunciphiseni izintambo ezinzima, njenge-protein inyama noma isitshalo se- cellulose . Ngakolunye uhlangothi, umphumela wokunciphisa ungaphazamisa ukudla okunye, ngakho-ke ukushisa okumanzi kuyisinqumo esibi
- I-Blanching - I-Blanching ihilela ukwehlisa ukudla emanzini abilayo kabili bese umisa ngokushesha ukupheka ngokufaka ngaphansi kokudla emanzini e-ice. I-blanching isetshenziselwa ukukhulula isikhumba emithini kanye nemifino futhi imise isenzo esiphezulu se-enzymatic esibangela ukuba izithelo nemifino ziwohloke. Izithelo nemifino ivame ukugcoba ngaphambi kokuqhwaza ukuze kugcinwe umbala kanye nokuhlanza ngesikhathi sokugcina.
- Ukubilisa - Ezingeni elwandle, amathumba amanzi ngamanzi angu-212 ° F. Amanzi abilayo anomkhulu, ama-bubbles anamandla, angaphazamisa noma awonakele ukudla okunomsoco. Ukubilisa kusetshenziselwa ukupheka ukudla okunamandla, okunamnandi njengebhontshisi, i-pasta noma imifino enzima. Ngenxa yokushisa okukhulu okuhilelekile, ukubilisa ngokuvamile kuyindlela esheshayo yokupheka.
- Ukukhipha i-Braising - Ukukhipha i-braising kuhilela ukucwilisa ukusikeka okukhulu kwenyama ngesilinganiso esincane samanzi esitsheni esisiboshwe. Ukugcina isidlo esibucayi sigubha umsila ngaphakathi futhi kusize ukwandisa ama-flavour. Amakhemikhali asetshenziselwa ukukhwabanisa ngokuvamile iwayini, isitokisi, noma ama-juice.
- Ukugqugquzela - Ukugcoba ngokweqile noma ngokugcwele ngaphakathi kwamanzi noma elinye uketshezi olufinyelele ku-160-180 ° F libizwa ngokuthi i-poaching. Amanzi kule lokushisa ayashisa kunama-scalding kodwa awakhuzi ngamandla njengamanzi abilayo. Lokhu kuvumela ukudla okunomsoco ukuthi kuphekwe ngaphandle kokuphazanyiswa noma ukulimazwa. Ukugqugquzela ivame ukusetshenziselwa amaqanda nezinhlanzi, zombili zombili ezizohlukana uma zivezwa ngamanzi abilayo ngokushesha.
- Scalding - Amanzi asefinyelele ku-150 ° F kubhekwe njengesikhumba. Kulo lokushisa, amanzi azoba nama-bubbles axhunyiwe ohlangothini noma phansi kwesitsha saso esingazikhululi noma sokuhambisa njengoba kusebenza ngamanzi okumisa noma abilayo. Ngezinye izikhathi inqubo yokukhwabanisa isetshenziselwa ukusiza iziqhumane, ezifana noshukela, ufulawa, noma ushokoledi, uchithe kalula kalula ketshezi. I-Scalding nayo isetshenziswe esikhathini esedlule ukubulala amabhaktheriya ebisi ngaphambi kokunakekelwa kwe-pasteurization.
- Ukumemeza - Ukuphuza uketshezi kungaphezu kuka-180 F kodwa kungabonakali ngamandla njengamanzi abilayo . Ukumisa oketshezi kunama- bubbles abumnene aphakama ngokushesha kusukela ebhodweni eliphansi. Ukumisa kuyindlela yokupheka emnene kunokuba ibilise futhi kuvame ukusetshenziselwa izinqubo zokupheka ezinde futhi ezincane ngoba kukhona ukuphuza okuncane kunokubilisa. I-meat tough, isobho, ne-stews zivame ukumiswa ngokushisa okuphansi isikhathi eside.
- Ukucwilisa - Ukuqubuzela kuhilela ukudlulisa ukushisa ngamanzi abiziwe noma ezinye iziphuzo. Lokhu kungcono kakhulu indlela yokupheka yokushisa okushisa kakhulu . Ngenxa yokuthi ukudla akuvunyelwe ukunyuka emanzini ashisayo, ukudla okunezinyosi kugcina izakhi eziningi kunokudla okubilisiwe noma okukhenkisiwe. Abapheki be-pressure basebenzisa umthamo nokucindezela ukwandisa izinga lokushisa lokupheka ngaphezu kwamanzi abilayo.
- I-Stewing - I-Stewing ifana nokumangalisa ukuthi uketshezi luvutha kuze kube yilapho luba luhle, kodwa luhamba ngokushesha. Umehluko emkhatsini we-stewing ne-simmering wukuthi ukudoba ngokuvamile kuhilela inani elincanyana kakhulu liketshezi eligcinwe futhi lihanjiswe nokudla njenge-sauce. I-stewing iyinhle ekunciphiseni ukusikeka okunzima kwenyama noma imifino enobuthi.