I. Ukulungiselela
1. Khetha inyama efanelekileyo: Kucetyiswa ukuba ukhethe inyama yenkomo entsha okanye yehagu, kunye nenyama ebhityileyo yeyona ilungileyo. Inyama enamafutha aphezulu kakhulu iya kuchaphazela incasa kunye nobomi beshelufu yenyama eyomileyo. Sika inyama ibe ngamaqhekeza amancinci, malunga no-0.3 - 0.5 cm ubukhulu. Oku kunceda inyama eyomileyo ukuba ifudumale kwaye yomiswe ngokukhawuleza.
2. Marinate inyama: Lungisa i-marinade ngokokuthanda kwakho. Iimarinades eziqhelekileyo ziquka ityuwa, i-soy sauce ekhanyayo, iwayini yokupheka, i-Chinese prickly ash powder, i-chili powder, i-cumin powder, njl. Ixesha le-marinating ngokubanzi li-2 - 4 iiyure, ukuvumela inyama ukuba ifunxe ngokupheleleyo i-flavour ye-seasonings.
3. Lungiselela umatshini wokomisa: Khangela ukuba umatshini womiso uyasebenza ngokuqhelekileyo, coca iitreyi okanye iiracks zesomisi ukuqinisekisa ukuba akukho nkunkuma iseleyo. Ukuba isomisi sinemisebenzi yeendlela ezahlukeneyo zokushisa kunye nezicwangciso zexesha, ziqhelanise nendlela yokusebenza kwayo kwangaphambili.
II. Ukomisa Amanyathelo
1. Lungisa iziqwenga zenyama: Lungisa iziqwenga zenyama edibeneyo ngokulinganayo kwiitreyi okanye iiracks zesomisi. Nika ingqalelo ekushiyeni umsantsa othile phakathi kwezilayi zenyama ukuze ugweme ukunamathelana kunye nokuchaphazela umphumo wokomisa.
2. Misela iiparamitha zokumisa: Beka ubushushu obufanelekileyo kunye nexesha ngokohlobo lwenyama kunye nokusebenza kwesomisi. Ngokuqhelekileyo, ubushushu bokomisa i-jerky yenkomo bunokusetwa kwi-55 - 65°C kwi-8 - 10 iiyure; iqondo lokushisa lokumisa i-hagu jerky lingamiselwa kwi-50 - 60°C kwiiyure ze-6 - 8. Ngethuba lokumisa inkqubo, unokujonga idigri yokumisa inyama eyomileyo yonke i-1 - 2 iiyure.
3. Inkqubo yokomisa: Qala isomisi ukomisa inyama eyomileyo. Ngethuba lenkqubo yokumisa, umoya oshushu ngaphakathi kwesomisi uya kujikeleza kwaye uthathe umswakama kwiinqununu zenyama. Ngokuhamba kwexesha, inyama eyomileyo iya kuncipha kwaye yome, kwaye umbala uya kujula ngokuthe ngcembe.
4. Khangela iqondo lokumisa: Xa ixesha lokumisa liza kugqiba, qaphela kakhulu iqondo lokumisa inyama eyomileyo. Unokugweba ngokuqwalasela umbala, ukuthungwa kunye nokunambitha kwenyama eyomileyo. Inyama eyomileyo eyomileyo inombala ofanayo, isicatshulwa esomileyo nesinzima, kwaye xa iphukile ngesandla, icandelo lomnqamlezo libukhali. Ukuba inyama eyomileyo isenomswakama ocacileyo okanye ithambile, ixesha lokumisa linokwandiswa ngokufanelekileyo.
III. Landelisa Unyango
1. Pholisa inyama eyomileyo: Emva kokumisa, khupha inyama eyomileyo kwindawo yokomisa kwaye uyibeke kwipleyiti ecocekileyo okanye i-rack ukuze uphole ngokwemvelo. Ngexesha lokupholisa, inyama eyomileyo iya kuphinda ilahlekelwe ngumswakama kwaye i-texture iya kuba yimbumba.
2. Iphakheji kunye nokugcina: Emva kokuba inyama eyomileyo ipholile ngokupheleleyo, yifake kwisikhwama esivaliweyo okanye kwisitya esivaliweyo. Ukuthintela inyama eyomileyo ukuba ingabi namanzi kwaye ibonakaliswe, i-desiccant inokufakwa kwiphakheji. Gcina inyama eyomileyo epakishwe kwindawo epholileyo neyomileyo, ugweme ukukhanya kwelanga, ukuze inyama eyomileyo igcinwe ixesha elide.
Ixesha lokuposa: Mar-29-2025
