Indlela Yokukhetha Isoseji Esezingeni Elihle Namnandi: Izimpawu eziyi-14 Zomkhiqizo Omuhle

Isoseji isivakashi esivame kakhulu etafuleni labantu base-Ukraine. Ukukhethwa kwe-sausage esitolo kufanele kusondele ngokucophelela ukuze kuqinisekiswe ukuthi umkhiqizo usezingeni eliphezulu futhi unokwakheka okuhle.

Indlela yokukhetha i-sausage yekhwalithi - izimpawu zesoseji elihle

• Ungajahi amanani aphansi. Isoseji elihle alikwazi ukushibhile kunenyama, ngoba lakhiwe ngenyama.
• Uma ithi "yenziwe ngokusho kwe-GOST" ngaphambili kwephakheji, kungase kube iqhinga lokumaketha.
• Amazinga okukhiqiza kufanele aboniswe ngemuva. Kulesi simo, i-sausage kadokotela ayinakwenziwa ngokusho kwe-GOST, ngoba ayiqukethe izinhlobonhlobo ezinjalo.
• Naka ukwakheka kwesoseji. Kuyamukeleka ukuba nenyama kuphela, isinqumelo, izinongo, ne-sodium nitrite (i-antibacterial additive). Inyama kufanele ibe sendaweni yokuqala ekubunjweni kwayo. Akufanele nje kube "ingulube" noma "inyama yenkukhu", kodwa inyama yezinga.
• Isoseji lekhwalithi akufanele liqukathe izithasiselo zokudla eziyinkimbinkimbi, i-carrageenan, inhlaka, isitashi, nesoya. Izithako ezinjalo zibonisa ukuthi umenzi ulondoloze inyama.
• Uma ukwakheka kubonisa "amaprotheni esilwane" ngaphandle kokucacisa uhlobo lwenyama - isobho elinjalo lingcono ukungathengi. Leli gama cishe libhekisela esikhumbeni, esikhumbeni, emithanjeni, nokunye okulahlwa kwenyama.
• Inyama ekhishwe amathambo ngomshini ingesinye isizathu sokungathengi. Itholakala ngokugaya sonke isidumbu senkukhu kanye namathambo, isikhumba, nezicubu ezixhumeneyo.
• I-Monosodium glutamate noma i-E621 ku-sausage ikhombisa ukwakheka okungabazekayo. Isoseji elihle alisidingi lesi sengezo.
• Umbala ogqamile kakhulu wesoseji ifulegi elibomvu. Isoseji lemvelo kufanele libe nombala ompunga. Ngokuphambene nalokho, amasoseji omisiwe kufanele abe nombala omnyama ocebile, obonisa ukuba khona kwehhashi noma inyama yenkomo.
• I-casing ye-sausage kufanele ihambisane ngokuqinile nomkhiqizo futhi kufanele ibe flat (ngaphandle kwe-sausage ebhemayo - ubuso bayo bushwabene).
• Amasoseji namasoseji ekhwalithi ephansi ngokuvamile apakishwa kuma-casings angadliwa, namasoseji ekhwalithi ephezulu - asebhokisini le-cellulose namaprotheni. Kodwa kuncike kumkhiqizi.
• Ukugqoka okumhlophe esosejini eluhlaza kanye nesoseji eshunqayo eluhlaza kuvunyelwe. Kukhona nezinhlobo ezithile zamasoseji anesikhunta esihle. Kwezinye izimo, akufanele uthenge amasoseji ane-plaque.
• Uma ukwakheka kwe-sausage kubhaliwe kuncane futhi akufundeki, futhi kunzima ukufunda - kungcono ukungathathi umkhiqizo onjalo. Abakhiqizi bamasoseji amahle abanalutho lokufihla ekubunjweni.
• Uma kukhona isinqumelo ku-sausage - kufanele kube mhlophe ngombala, ngaphandle kokuphuzi.
• Ikhwalithi yesoseji ephekiwe ingabhekwa ekhaya nge-iodine. Uma uphonsa i-iodine encane esosejini bese indawo iba luhlaza okwesibhakabhaka, kunesitashi esiningi kakhulu esosejini. Ngekhwalithi, iodine yesoseji izohlala insundu.

Indlela yokushintsha isoseji

• Isoseji elenziwe ekhaya liyisimangaliso futhi linomsoco esikhundleni sokuthengwa esitolo. Yenziwe ngenyama oyikhonzile kanye nobhekeni, kanti i-casing isebenzisa amathumbu engulube. Udinga i-grinder yenyama ene-attachment ekhethekile ukuze uyenze.
• Uma ufuna okuthile okungaphansi kwe-caloric nokudla okwengeziwe - yenza amasoseji okuzenzela. Zenziwe kuphela ngezibopho zezinkukhu, amaqanda, nobisi, futhi azidingi izinto ezisetshenziswayo ezengeziwe. Amasoseji anjalo anganikezwa ngisho nezingane.
• I-Bologna, i-chinca, inkukhu ebhenywayo, kanye ne-carbonated yizinto ezinhle ezithatha indawo yesoseji, elenziwe ngempela ngenyama.