I-Smart Weigh izinikele ekuncedeni abathengi bandise imveliso ngexabiso elithotyiweyo.
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I-Smart Weigh izinikele ekuncedeni abathengi bandise imveliso ngexabiso elithotyiweyo.
Iti eluhlaza yenye yeendidi zeti ezikhethekileyo kwilizwe lethu. Yiti engenagwele. Yimveliso eyenziwe ngamathupha omthi weti njengezinto ezikrwada, ezingenagwele, kwaye zicutshungulwa ngokweenkqubo eziqhelekileyo ezinjengokunyanga, ukuqengqeleka, kunye nokomisa. Umgangatho weti eluhlaza ubonakala 'ngemibhobho emithathu' (luhlaza ngenkangeleko, eluhlaza kwisuphu, kunye nohlaza emazantsi emagqabini), ivumba elimnandi kunye nencasa entsha. Amaqabunga aluhlaza kwisobho esicacileyo ziimpawu eziqhelekileyo zetiyi eluhlaza. Imveliso kunye nenkqubo yokupakishwa kweti eluhlaza ngokubanzi ibandakanya ukukha, ukubuna, ukugqiba, ukuqengqeleka, ukomisa, ukucokisa kunye nokupakishwa. Ukuchola Ukuchola kubhekisa kwinkqubo yokukha iti. Kukho imigangatho engqongqo yokukha iti eluhlaza. Ukuvuthwa kunye nokulingana kwee-buds kunye namagqabi, kunye nexesha lokukha, zonke ziyimiba ebaluleke kakhulu emisela umgangatho weti. Ukubuna Amagqabi amatsha ayakhiwa aze asasazwe kwisitya esicocekileyo. Ubukhulu kufuneka bube yi-7-10 cm. Ixesha lokusabalalisa liyi-6-12 iiyure, kwaye amaqabunga kufuneka aguqulwe ngokufanelekileyo phakathi. Xa ubumanzi bamagqabi amatsha bufikelela kwi-68% ukuya kwi-70%, xa umgangatho wamagqabi uthambile kwaye ushiya ivumba elimnandi, anokungena kwinqanaba lokuyeka ukuluhlaza. Umthamo wamanzi kufuneka ulawulwe ngokufanelekileyo: umthamo wamanzi ophantsi kakhulu uya kubangela ukulahlekelwa kwamanzi, kwaye amaqabunga aya koma aze afe, okuya kubangela ukuba i-taste of tea egqityiweyo ibe yincinci; umthamo wamanzi ophezulu kakhulu kwaye akukho kuvuselela kuya kubangela ukuqokelelana kwamanzi kumagqabi amatsha, okuya kubangela ukuba iti ibe krakra. Ukugqiba Ukugqiba yinkqubo ephambili ekuqhutyweni kweti eluhlaza. Amanyathelo okushisa aphezulu athatyathwa ukutshabalalisa ukufuma kweqabunga, ukungasebenzi kwe-enzyme, ukuthintela ukuphendulwa kwe-enzymatic, kwaye kubangele utshintsho oluthile lweekhemikhali kwimixholo yamagqabi amatsha, ngaloo ndlela kwakheka iimpawu zekhwalithi yeti eluhlaza kunye nokugcina umbala kunye ne-flavour yeti. Ukuba iqondo lobushushu lisezantsi kakhulu ngexesha lenkqubo yokunyanga kwaye nobushushu begqabi bunyuka ixesha elide kakhulu, iti i-polyphenols iya kuba ne-enzymatic reaction ukuze ivelise 'iziqu ezibomvu kunye namagqabi abomvu'. Ngokuchasene noko, ukuba iqondo lokushisa liphezulu kakhulu, i-chlorophyll iya kutshatyalaliswa kakhulu, okuya kukhokelela ekubeni umbala weqabunga ube tyheli, kwaye abanye bade bavelise imiphetho kunye namabala, okuya kunciphisa umgangatho weti eluhlaza. Ke ngoko, kumagqabi amatsha amabakala ahlukeneyo kunye namaxesha ahlukeneyo, kukho iimfuno ezahlukeneyo zexesha lokunyanga kunye nobushushu. Kuyimfuneko ukuba ukwazi kakuhle umgaqo 'wokunyanga ubushushu obuphezulu, ukudibanisa ukuphosa okukruqulayo, ukugcwala okuncinci kunye nokuphosa okungaphezulu, amagqabi amadala athambileyo kunye namaqabunga amancinci amadala'. Amagqabi aluhlaza mnyama, amaqabunga athambileyo kwaye ancamathele kancinci, iziqu zihlala ziqhekeka, kwaye izandla zicinezelwe kwibhola, i-elastic encinci, uhlaza luyanyamalala, kwaye ivumba leti liyaphuphuma. Xa iimfuno zokuvuthwa, ukucokiseka kunye nokufana zifikeleleke, kuya kuphuma ebhodweni ngokukhawuleza. Yiyeke iphole ngoko nangoko emva kokuba iphumile embizeni. Kungcono ukusebenzisa ifeni ukuyipholisa ukuze ikhuphe amanzi ngokukhawuleza, inciphise ubushushu bamagqabi, kwaye ithintele umbala wamagqabi ukuba ungajiki ube tyheli kwaye uvelise ivumba elibi. Ukuxova Emva kokuba ugqibile, xova amagqabi eti njengokuxova iinoodles. Umsebenzi ophambili wokuqengqeleka kukutshabalalisa ngokufanelekileyo izicubu zegqabi (izinga lomonakalo wokuqengqeleka kweeseli zegqabi lidla ngokuba yi-45-55%, incindi yeti ibambelela kumphezulu wegqabi, kwaye isandla siziva sithanjiswa kwaye sincangathi), hayi incindi yeti kuphela. kulula ukwenziwa, kodwa ukwanganyangeki ekuvuthweni; ukunciphisa umthamo wokubeka isiseko esihle somlo owomileyo; ukubumba iimpawu ezahlukeneyo. Ukuxova ngokuqhelekileyo kwahlulwa kube kukuxova okushushu nokubandayo. Oku kubizwa ngokuba kukuxova okushushu kukuxova amagqabi angumkhenkce ngaphandle kokuwafumba ngelixa eshushu; oko kubizwa ngokuba yi-cold kneading kukuxova amagqabi aqandisiweyo emva kwexesha elithile emva kokuba ephumile embizeni, ukwenzela ukuba ubushushu beqabunga buwele kwinqanaba elithile. Amaqabunga amadala anomxholo ophezulu we-cellulose kwaye akulula ukwenza imicu ngexesha lokuguqa, kwaye kulula ukusebenzisa ukuxubha okushushu; amagqabi odidi oluphezulu kulula ukuwenza abe yimicu xa eqengqeleka. Ukuze kugcinwe umbala omhle kunye nephunga, ukuxutywa okubandayo kusetyenziswa. Ngokwamandla okuqengqeleka, inokwahlulwa ibe: ukuqengqeleka kokukhanya, itiye eyenziwe ngokuqengqeleka kokukhanya iba yi-strip shape; ukuqengqeleka okuphakathi, iti eyenziwe yi-medium rolling iba yi-hemisphere; ukuqengqeleka okunzima, iti eyenziwe yi-rolling enzima iba yimo yehlabathi. Ukomisa Inkqubo yokomisa iti eluhlaza iyomiswa ngokubanzi kuqala ukunciphisa umthamo wamanzi ukuhlangabezana neemfuno zepani yokuqhotsa, emva koko uqhotse. Iinjongo eziphambili zenkqubo yokumisa zimi ngolu hlobo lulandelayo: 1. Yenza amaqabunga aqhubeke etshintsha iziqulatho ngesiseko sokunyanga, nokuphucula umgangatho wangaphakathi; 2. Hlela iintambo ngesiseko sokuguqula ukuphucula ukubonakala; 3. Khupha ukufuma okugqithisileyo ukukhusela i-Moldy, kulula ukuyigcina. Ekugqibeleni, itiye eyomileyo kufuneka ihlangabezane neemeko zokugcina ezikhuselekileyo, oko kukuthi, umswakama kufuneka ube ngu-5-6%, kwaye amaqabunga anokutyunyuzwa ngesandla. Ukupakisha Umatshini wokupakisha iti yombane uphuhliswa kunye nezixhobo zokupakisha ezivuselela kabini, okwenza ukupakisha kube mnandi kwaye ixesha lokugcinwa kweti lide, ukuze ukwaziwa kweshishini leti kuphezulu, kwaye iti eluhlaza iyakhuthazwa ukuba ingene. imarike yamazwe ngamazwe.
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