Yuav ua li cas puas haus luam yeeb fermentation nyob rau hauv tsev?

Muab qhov zoo kawg nqi ntawm haus luam yeeb nyob rau hauv peb lub teb chaws rau cov pejxeem yog denser nws yuav siv sij hawm ib tug txaus siab nyob rau hauv luam yeeb loj hlob. Thiab tsis yog li ntawd ntau npaum li cas attracted los ntawm lub sij hawm mus rau txo tus nqi ntawm lawv yees, yuav ua li cas kom tau tiag tiag high-quality khoom, tsis yog los ntawm lub nitrate, uas yog tau ntim rau hauv ib tug luam yeeb.

Loj hlob lub haus luam yeeb yog tsis heev nyuaj. Ntau npaum li cas tsis yooj yim rau ua tau tej yam dab. Cov no muaj xws haus luam yeeb fermentation nyob rau hauv tsev. Los ntawm txoj kev, yog dab tsi tag nrho hais txog?

Qhov no yog ib tug ncaj complex biochemical txheej txheem uas yog ua rau ob mus rau peb lub lis piam nyob rau hauv tej yam kev mob ntawm qhov kub (50 degrees Celsius) thiab cov av noo.

Fermentation muab ib tug fragrant thiab txawm zoo haus luam yeeb los ntawm haus luam yeeb. Ntawm cov hoob kawm, tus ntxhiab tsw yog ib tug me ntsis tsis muaj zog, tab sis tseem zoo dua hais tias ntawm lub feedstock. Nyob rau hauv luv luv, lub fermentation ntawm haus luam yeeb nyob rau hauv lub tsev - tus txheej txheem no tsis yog tsuas pab tau, tab sis tsim nyog kiag li.

Tom qab sau cov nplooj yuav tsum dai tawm nyob rau hauv ib tug qhuav chav tsev, thiab nyob rau tib lub sij hawm tsis hnov qab txog ib lub tais dej. Cov yav tas ua hauj lwm pab rau equalize av noo. Nco ntsoov tias nyob rau hauv lub chav tsev yuav tsum zoo cua, txwv tsis pub cov nplooj cia li zaplesneveyut.

Lawv yuav tsum qhuav ntawm peb lub lis piam thiab rau lub lim tiam, nyob ntawm seb lub ntau yam. Ces lawv yuav tsum tau nphoo dej nyob rau hauv uas koj niam los ntawm lub Cav Tshuab Pa Tshuaj yav tas los raug ntxiv (thiab zoo siv caij nplooj ntoos hlav). Honey muab tus nqi ntawm me nyuam diav ib khob ntawm cov dej.

Tom qab no fermentation ntawm haus luam yeeb nyob rau hauv tsev yog nkag mus rau ib tug tshiab theem. Cov nplooj yog muab tso rau hauv ib tug ceev lub hnab yas, raws li nws yog tau ntau nti kaw thiab khaws cia tau 12 teev chav tsev kub. Lawv yog cov nyob rau hauv tsis muaj cov ntaub ntawv yuav tsum tau ntsuab chaw, raws li ib tug raw khoom cia li rot! Tag nrho cov zaub zoo mus txiav ua ntej.

Tom qab lub nplooj yog mos, quav lawv nyob rau hauv yob (los yog daim ntau quav tso rau hauv ib lub pob), muab tso rau hauv ib khob hub nrog ib tug hau nruj nreem stoppered thiab muab tso rau nws mus rau hauv lub fermentation txee. Nws yog ib qho tseem ceeb kom paub hais tias lub hauv kub yuav tsum nruj me ntsis 50 degrees Celsius. Vaum nplooj thoob plaws hauv tus txheej txheem yuav tsum tau muab khaws ntawm ib theem ntawm 50%.

Raws nraim ob lub lis piam av noo nce mus rau 75%, whereupon lub fermentation ntawm haus luam yeeb nyob rau hauv lub tsev tseem rau lwm 7 hnub. Thoob plaws hauv lub lim tiam no, peb yuav tsum tau ua kom qhov kub thiab txias twb 70 degrees. Koj muaj peev xwm ces qhib lub hau thiab na tus haus luam yeeb, yog muaj ib tug qab ntxiag thiab mob siab heev aroma, tag nrho cov nws muaj kev tswj superbly.

Qhov yooj yim txoj kev yuav siv cov luam yeeb fermentation pa cub (hluav taws xob), qhov kub thiab txias yuav tsum tau muab teem tsis pub dhau 50 degrees.

Nco ntsoov tias yog hais tias muaj yog hws nyob rau hauv lub lauj kaub, lub nplooj yuav tsum urgently tshem tawm thiab qhuav. Cov dej nyob rau hauv cov hlab phab ntsa - ib tug Nco ntsoov kos npe hais tias fermentation mus tsis ncaj ncees lawm. Yog hais tias koj tsis tau no, ces koj cov khoom yog tsuas rot.

Muaj ntau txoj kev uas haus luam yeeb fermentation, tab sis yuav luag tag nrho cov ntawm lawv yog tsim kom muaj tej kev kawm. Piav raws li peb cov txheej txheem muab tau tau zoo raw cov ntaub ntawv nyob rau hauv tsev. Cov nqi nyob rau hauv cov ntaub ntawv no yog tsawg heev.