Intyatyambo yendalo yobusi yimveliso emangalisayo kunye nephawu elimnandi, iphunga elikhethekileyo kunye nezinto ezininzi zokwelapha. Abafuyi bezinyosi, ngokuqinisekileyo, bayazi ukugcina ubusi. Kodwa ke, njani kwaye ziphi na iimeko ezigcinwe kuthi, ukuze le mveliso emangalisayo ingalahlekelwa yimpawu zayo ezixabisekileyo?
Ungayigcina njani ilungileyo ngokufanelekileyo?
Kungcono ukugcina ubusi kwi-ceramic, bark bark, kwiglasi okanye kwi-container eqingqiweyo. Kuhle ukugcina lo mveliso wezinyosi kwimpahla yokhuni eyenziwe nge-beech, birch, i-Lindind, umthi womthi okanye umsedare, izinto ezenziwe kwezinye iintlobo zokhuni zihambisa izinto ezingafunekiyo kwaye zingenakucala kwaye zivumba. Unako ukugcina ubusi kwisiqulatho sesinyithi esingenasipuni, i-aluminium yokutya okanye i-tin emhlophe. Ungayigcini kwizinto ezixubanisiweyo okanye zobhedu, kunye nezikhonkwane zesinyithi esimnyama okanye intsimbi.
Ungagcina njani ubusi kwi-honeycombs?
Ukuze ulondoloze iindawo ezincedo zobusi kwiinqununu zexesha elide ixesha elide, kufuneka unqumle i-honeycomb ibe ngamaqhekeza amancinci, kwaye uzibeke ezihlambini ezicocekileyo, uvale ngokucacileyo isiqhekeza. Ungayifungela kwi-cellophane (nje kuphela i-polyethylene!) Yifake kwi-shelf yefriji, apho kungekho ndawo iphantsi kweqondo lokushisa, okanye uyigcine kwi-shelf yecrocker, emi kwindawo epholile kwaye emnyama.
Unokugcina ubuninzi bunjani?
Ubomi obuhle phantsi kweemeko ezifanelekileyo kunokugcinwa ixesha elide. Ngelo xesha, u-honey akasalahlekelwa iimpahla zakhe ezixabisekileyo, kodwa unokudibanisa kwaye udideke. Ubusi, oneminyaka engaphezulu kwonyaka, ngokubulela ukuvuthwa kwezilwanyana zonyango, kukhulu kunene iintlobo ezintle, nangona ngandlela-thile ziphantsi kobukeka kunye novumba.
Indawo yokugcinwa kweju: khetha ngobulumko
Ubusi bufanele bugcinwe kumagumbi ahlambulukileyo nabomileyo, kwaye ukuba i-glassware, yinto emnyama, njengoko ukukhanya kubangele ukutshabalalisa umgangatho wobusi. Ngokwenene kwiintsuku ezimbalwa, u-honey, emele ekukhanyeni, ulahlekelwa yipropati yayo yokuphilisa. Kulo gumbi apho ubusika bugcinwa khona, ukungcola komoya akufanele kube phezulu (kungabi ngaphezu kwama-80%, okanye kungcono-60%). Ungalondolozi ubusi kufuphi nokutya okanye, ngokukodwa, ezinye izinto ezinomlilo oqinileyo. Umzekelo, ecaleni kweengcambu, i-sauerkraut, ukhukhamba ezicokisekileyo kunye nokunye. Kwakhona akumele kubekho (nakwiyiphi na imeko!) Akunakho iikhemikhali, ngokukodwa esebenzayo, ekhohlakeleyo kwaye engathandekiyo.
Ngakanani ubushushu obugcinwe ujusi?
Ubushushu obuphezulu bokugcina ubusi buvela ku-0 ukuya ku -10 ° C. Ngaphantsi okanye, ngokuchaseneyo, amaqondo aphezulu aphezulu kwizinyosi, nangona kunjalo, amaninzi ama-amino acids, amavithamini kunye nama-enzyme atshabalalisa, ngenxa yoko, u-honey ulahlekelwa ngumgangatho ocolileyo, i-darkens, iimpiliso zayo zokuphulukisa ziyancipha. Ngokomgaqo, kucetyiswa ukugcina ubusi kwifriji kwizinto ezincinci ekhaya. Ngethuba elifutshane, le mveliso ingagcinwa nakwiqondo eliphantsi kwezityalo (ukuya kwi -20 ° C). Ngokuqhelekileyo, ukuba iimeko zokugcina zidibeneyo, ubusi bendalo buhlaza buhlala ixesha elide ngaphandle kwelahleko exabisekileyo yeempawu zayo ezixabisekileyo.
Kwiinguqu kwiembonakalo zobusi
Ubumbano ngobuncwane bumnandi abuhlali. Iyakwazi kuphela ukuguqula umuncu xa igxothwa ngaphandle kwimeko engavumelekanga okanye igcinwe kwigumbi elinomswakama ophezulu kunye nobushushu obuphezulu kwisitya esingavaliwe.
Kufuneka kuqondwe ukuba iimpawu zokutya kunye nezonyango zobusi azitshintshi kuzo zonke ngexesha le-crystallization eyenzeka ngexesha kwi-mead eqhubekayo. Ngamanye amaxesha, ngexesha lokugcinwa ixesha elide phezu kobunzima obukhulu, ungqimba olungaphezulu lwamanzi lungenza. Oku kunjalo ukuba ubusi bugqitywa kusasa kwaye bunomxholo omanzi owenyukayo. Oku kunokwenzeka nakwexesha elide lokugcina ubusi obugcwele ngokomoya, ukuba iqondo lokugcina lokugcina liphezulu ngaphezu kwama -25 degrees. Ukudibanisa ubusi buqhekeke, kufuneka kuthunjiswe kwindawo yokuhlambela amanzi, ngelixa ubushushu bamanzi abufanele bude ngaphezu kwe-50 ° C.