A dafa abinci gishiri

Table gishiri a yau don amfani a dafa abinci bautar da fari, domin shi ne ba kawai zai iya canja dandano abinci quality, amma kuma yana da babban muhimmanci ga jikin mutum a matsayin wani ɓangare na Kwayoyin, jini, Lymph da bile. Yana kuma shirya matsa lamba a Kwayoyin kuma tsokoki, da kuma mai ruwa-ruwa da gishiri musayar, acid-balance tushe, inganta da samuwar hydrochloric acid a cikin narkewa tsari. A edible gishiri amfani da wani condiment da kuma for bushewa kifi ko nama, salting man alade, kayan lambu canning.

Its abun da ke ciki tebur gishiri wakiltar wani halitta sodium chloride ne kusan m siffar (ba kirgawa kananan rabo daga impurities), wanda ya hada da 39,5% sodium da kuma 60% chlorine.

A dafa abinci, a rarrabe tsakanin dama iri gishiri , dangane da impurities cewa shiga cikin abun da ke ciki.

1. Sol Spanish - yadu amfani da salting na teku kifi, saboda shi yana da manyan size, m lu'ulu'u, sannu a hankali narkewa a cikin ruwa. Saboda wannan dukiya da gishiri marinade yana mai laushi, uniform da ci dandano da salted kifi an kiyaye isasshe tsawon lokaci, kamar yadda dogon sāke lalacewa da bushewa.

2. Stone gishiri - yi amfani don salting sausages, naman alade, sausages, nama da kuma sauran. An bambanta da wani low abun ciki na impurities kuma low zafi.

3. California gishiri - yi amfani don pickling, yisti, canning, saboda daban-daban tsarki da kuma tawali'u.

A cewar wani Hanyar zalunta edible gishiri ne ma subdivided cikin da dama iri:

1) manyan - yana da mafi m dandano, shi ne saboda haka dace domin shiri na wani abinci.

2) lafiya-grained gishiri - mafi sau da yawa amfani da dafa abinci;

3) guduma - ba da shawarar for salting kifi, saboda shi tabarbarewa.Idan da inganci da dandano;

4) iodinated - ba da shawarar don amfani a zafi jita-jita (soups da stews), fermented kuma m, tun da shi ya ba su da sharpness kuma ya rage da mutunci.

Sodium chloride ne daidai da narkewa a cikin zafi da kuma ruwan sanyi, tare da na wasu juz'i na ruwa da aka dauka wani adadin gishiri. A nan, shi za a iya ƙarasa da cewa, a cikin pickling, misali, kayan lambu, ba ka bukatar zuwa jinsi tsananin gishiri a cikin ruwan zafi, sau da yawa ƙara karin grams na shi, saboda kawai za ka iya overdo da kayan lambu, wanda zai iya haifar da mummunan sakamakon.

Bugu da kari, yayin da rage yawan ruwa a wani tasa (ciki har da danshin) kayayyakin zama mafi m, saboda duk gishiri da ke shiga su. Wannan shi ne dalilin da ya sa na farko abinci, hatsi, a biredi, gishiri a karshen dafa abinci, maimakon farkon.

Quite daban behaves gishiri a mai. A cikinsu an narkar da a wani m adadin, don haka a lokacin da soyayyen kifi, da kayan lambu ko nama a mai, shi za a iya salted kamar yadda ya cancanta, kamar yadda wuce haddi gishiri a cikin wannan harka, da kayayyakin ba zai shiga.

Saboda haka, za mu iya cewa a cikin kitchen akwai mai mulkin: dole ne ka ƙara gishiri da ruwa tasa a karshen dafa abinci, soyayyen da kuma - a farkon dafa abinci.

Ya kamata kuma a tuna da cewa, samun shiga cikin ruwa, gishiri haifar zafi. Yana ta dukiya a dafa abinci da ake amfani da m defrosting abinci, kazalika don azumi tafasar ruwa.

Ba tare da gishiri da jikin mutum ba zai iya aiki, domin shi ne shiga a cikin tsari na ruwa balance , kuma ta m rashin mutuwa na iya faruwa. Wuce kima kamar yadda ta yin amfani da take kaiwa zuwa ga cigaban da cututtukan zuciya, jini, kodan, gidajen abinci, da kuma kara matsa lamba da kuma tashin hankali na tafiyar matakai na rayuwa.

Saboda haka, wata matsakaici ci na gishiri taimaka wajen kula da duk na matakai abin da ke faruwa a jikin mutum da kuma, sabili da haka, take kaiwa ga samuwar lafiya mai kyau.