Cov kaus poom zaub: lub ntsiab hom thiab cov hau kev rau lawv npaj

Cov neeg yuav stock. Qhov no muaj siab yog xam qhovkev nyob rau hauv lawv cov xwm heev. Yuav kom khaws cia zaub rau ib ntev lub sij hawm, txawv txoj kev yog siv. Ib qho ntawm feem nrov xaiv yog Canning. Nws nruab nrab yog cov kev sib txawv ntawm kev cov khoom, aimed ntawm kev puas tsuaj ntawm kab mob, ua rau nws puas tsuaj los yog tsim kev phiv tej yam kev mob rau lawv cov kev ua. Cov kaus poom zaub yuav npaj ob leeg nyob rau hauv tsev thiab nyob rau hauv tej kev kawm muaj. Thiab nyob rau hauv ob leeg, raws li ib tug txoj cai, lawv siv tib txoj kev thiab hom kev kawm.

kev faib ntawm cov khoom

Nyob ntawm seb tus nqi siv thaum lub sij hawm zus tau tej cov yooj yim cov khoom xyaw, cov kaus poom zaub yog muab faib ua ob pawg:

1. Ib-tivthaiv. Lawv yog raug rau cov zauv tsuas yog ib hom ntawm cov zaub.
2. Multicomponent. Rau lawv npaj siv ntau zaub. Qhov kawg khoom no yog ib yam ntawm cov kev txiav nyiaj.

Niaj hnub no, tej khoom zoo paub mus rau loj neeg. Cov neeg tau ntev tau accustomed mus rau muaj xws li nws nyob rau hauv koj txhua hnub khoom noj. Cov kaus poom zaub, raws li cov qauv ntawm cov kev npaj muab faib ua ob peb hom:

1. Ntuj tau los ntawm kom tsis muaj menyuam tshiab zaub mov uas muaj ntxiv piam thaj los yog ntsev.
2. Ceev ceev. Rau lawv, cov zaub yav tas los raug rau tshwj xeeb kev kho mob. Thaum lub theem kawg rau qhov yooj yim pes tsawg leeg yog ntxiv ntau yam txuj lom, seasonings thiab nqaijrog.
3. Khoom npaj rau cov me nyuam thiab kev noj haus kev noj haus. Rau lawv raug tshiab los yog khov khoom uas yog lub txiaj ntsim ntawm txoj kev hloov dua siab tshiab rau hauv ib tug heev fortified sib tov, yooj yim digested.

Cov kaus poom zaub, cia tag nrho cov xyoo muaj nyob rau hauv lub rooj khoom noj uas siav nyob rau hauv lub caij ntuj sov los yog lub caij nplooj zeeg. Txawm li cas los, niaj hnub no qhov teeb meem no feem ntau solved txwv tsis pub. Nyob rau lub khw rhawv tsuas tshwm sim zaub mas los ntawm lwm cov cheeb tsam thiab climatic ib ncig chaw.

tej yam ntuj tso cov kaus poom

Muaj coob tus neeg xav siv cov kaus poom zaub li zaub mov, siav nyob rau hauv ib tug tej yam ntuj tso txoj kev. Qhov no yog ib qho kev tshab txhais txog, vim hais tias, raws li kws txawj, lawv khaws ib tug tshaj plaws ntsiab zoo ntawm pib ntawv uas siv: xim, saj, tsw thiab nqi noj haus. Raws li technology xws preserves no yog los ntawm:

1. Pickling, piv txwv li, kom tsis muaj menyuam los yog listeriosis ntawm pickled zaub kom lawv txee lub neej.
2. Marinating. Nyob rau hauv cov ntaub ntawv no kev ruaj ntseg ntawm cov khoom tiav los ntawm pouring lawv tshwj xeeb pes tsawg leeg nrog rau qhov sib ntxiv ntawm acetic acid.
3. Canning thaum hau zaub yog muab tso rau hauv ntsev tov.

Tej khoom yuav noj raws li ib tug nyias muaj nyias ib lub tais los yog sab zaub mov. Piv txwv li, cov pob kws los yog taum mog yog ib tug zoo ntxiv rau cov nqaij. Tsis tas li ntawd, cov kaus poom zaub yog lug siv raws li semifinished khoom rau xam lav, kua zaub, thiab lwm yam tais diav.

secrets technology

Qhuav ntawm cov kaus poom zaub - yog ib tug complex txheej txheem uas yuav ob peb kauj ruam:

1. Kev npaj ntawm raw cov ntaub ntawv. Thawj zaub noj rau sorting, uas cais lub txiv hmab txiv ntoo zoo los ntawm cov neeg haum rau siv (unripe cuam tshuam los ntawm kab los yog ua liaj ua teb tshuaj). Cov khoom no ces noj rau tu. Muaj tawv inedible qhov chaw raug muab tshem tawm. Rau xws li ib lub lag luam, raws li ib tug txoj cai, siv tshwj xeeb mechanisms. Tom qab hais tias, lub raw khoom xa tuaj mus rau lub sib tsoo thiab calibration.
2. khoom noj khoom haus ua. Feem ntau cov feem ntau nyob rau ntawm no theem, blanching zaub. Rau lub hom phiaj no, lawv yog kho nrog chav los yog dej kub rau ib tug tej lub sij hawm ntawm lub sij hawm. Tom qab hais tias, cov khoom uas txias mus rau tiv thaiv softening ntawm ntaub so ntswg thiab txo lawv cov nqi noj haus.
3. Ntim. Npaj zaub yog muab tso rau hauv ib tug menyuam tsis taus ntim thiab sau nrog tshwj xeeb kev daws teeb meem uas siv ib lub ntau yam ntawm dispensers.
4. Capping. Ntim khoom nrog kaw hlau npog siv cov seamers. Qhov no yog los mus tiv thaiv huab cua nkag mus rau hauv lub thawv, uas muaj yus microorganisms.
5. Kom tsis muaj menyuam - ib tug ntev thaum tshav kub kub kev kho mob ntawm kub ua kom puas kab mob uas tej zaum yuav tiv thaiv kom txhob ntev-lub sij hawm cia ntawm cov kaus poom npaj.

Tom qab uas lub khoom noj rau cia thiab tej zaum yuav siv tau raws li tsim nyog thaum twg los tau lub sij hawm.

npaj zaub mov noj

Attendance nrov ntawm cov neeg raws li khoom noj txom ncauj cov kaus poom zaub. Lawv yog cov multi-tivthaiv khoom, uas tsis yuav tsum tau ntxiv zauv thiab npaj los siv. Cias qhib lub thawv thiab muab tso rau lub sib tov rau hauv ib lub phaj. Cov zaub yuav mus ua si lub luag hauj lwm ntawm ib tug appetizer los yog ib tug sab zaub mov. Qhov no yuav ua tau:

• Qe (taub, eggplant, los yog dos);
• nyias ( "Lub caij ntuj no", "Nijinsky" los yog "Amateur");
• zaub stew;
• oob khab ( "Minsk," "Belarus nrog nceb" thiab lwm tus neeg);
• cov khoom ua si cov khoom (kua txob nrog zaub los yog nqaij extenders).

Raws li cov kaus poom lub tsev noj mov los kuj siv tau thiab pate. Nyob rau hauv rooj plaub no tus foundation yog zaub, kib nyob rau hauv zaub roj nrog ntau yam txuj lom thiab ntsev. Thiab raws li ib tug ntxiv feem ntau siv nceb. Nws puv tawm zoo heev thaum lawv tseem. Tej uas muaj ntxhiab muab dai kom zoo nkauj zaub ntsuab garnish yog zoo, piv txwv li, rau ib tug pa boiled qos yaj ywm.