Iimfuno zemathiriyeli ekrwada:Khetha umlenze wenkomo yenkomo okanye i-tenderloin (i-fat content ≤5%), inyama eqinile, akukho fascia. (Isisu sehagu singasetyenziswa)
Ubukhulu besilayi:2-4 mm (ubunzima kakhulu buchaphazela ukukrala, ubhityile kakhulu ubuthathaka).
Inkqubo enelungelo elilodwa lomenzi:Isilayi emva kokukhenkceza ukuya kwi-20℃ ukuphucula ukufana kobuninzi kunye nokusebenza kakuhle kokusika
Ukuphelisa ivumba:Gxila iyure ye-1 ukususa igazi, yongeza ijinja ukuze ususe ivumba lentlanzi xa uphekwe okokuqala
Ifomyula ye-marinating yesinongo:ityuwa, iswekile, i-soy sauce, i-spice powder, iwayini yokupheka (ilungiswe ngokobunzima benyama).
Ixesha lokuhlamba:0 ℃ ifriji yeeyure ezininzi (ilungiswe ngokwefomula)
Kwi-Western Flag HH series igumbi lokumisa, sebenzisa65-80 ℃ ukujikeleza komoya oshushu ukomisa iiyure ezi-1-2.
Kwigumbi lokumisa iflegi yeXG yaseNtshona,I-65-80 ℃ ukujikeleza komoya oshushu ukomisa, iiyure ezi-2-4.
Inkqubo yokuzikhethela:
Ukuphelelwa ngamanzi emzimbeni kwangaphambili:susa ukufuma komhlaba kwaye ulungise imilo.
Indlela:
Ukomisa umoya oshushu ngaphambili:Ukusabalalisa iziqwenga zenyama kwi-tray yokubhaka, zibeke kwi-dryer yomoya oshushu, ubeke ubushushu kwi-50-60 ℃, kwaye uyomise imizuzu engama-30-40 de umphezulu wome kancinci kwaye ungabambeki.
Ukukhupha amanzi ngokwendalo:Ukuba imveliso incinci, inokufakwa kwi-wire rack yokukhupha umoya kunye nokukhupha i-1-2 iiyure, kodwa ingqalelo kufuneka ihlawulwe kwindawo ecocekileyo ukuphepha ukungcola.
Ukubumba kunye nokubunjwa
Ukulungiswa kwepleyiti:Beka izilayi zenyama ebhakwe ngaphambili kwi-slicer kwaye uzicinezele zibe ziziqwenga ezimalunga ne-0.1cm, okanye uziqengqe zibe tyaba ngesandla ukuze uqinisekise ubukhulu obufanayo (isitshixo: ukufana kobukhulu buchaphazela ngokuthe ngqo ukomisa ukusebenza kunye nokuqaqamba).
Ukusika kunye nokubunjwa:Sebenzisa isikhunta ukusika kwisikwere, ukujikeleza kunye nezinye iimilo, susa imiphetho engafanelekanga, kwaye uqinisekise ubuhle bemveliso egqityiweyo.
Ukupholisa kunye nesinongo
Ukupholisa:Emva kokoma, yibeke kwigumbi lokupholisa elingenazintsholongwane kwaye uyipholise ngokwendalo kwiqondo lobushushu begumbi ukunqanda ukufuma ngenxa yomahluko wobushushu.
Isinongo sesibini:Tshafa okanye ugqume umgubo wesonka ngokwencasa ukwandisa inqanaba lencasa. Emva kwe-seasoning, inokomiswa kubushushu obuphantsi (40℃) imizuzu eyi-10 ukulungisa incasa.
Ingxaki yengxaki, uhlalutyo lwesizathu, isisombululo
Kuqina kakhulu emva kokumisa:iqondo lobushushu eliphezulu kakhulu okanye ixesha elide kakhulu, ukunciphisa iqondo lobushushu ukuya 65-70 ℃, mfutshane ixesha lokumisa, ukwandisa inani flips.
Hayi crispy:isiqulatho sokufuma asihambelani nomgangatho (>5%), yandisa ixesha lokumisa okanye yandise ubushushu bokomisa kamva ukuya kuma-75℃
Umbala omnyama:ukusabela okugqithisileyo kweMaillard okanye ubushushu bendawo buphezulu kakhulu, lawula ubushushu ≤80℃, qinisekisa isithuba esifanayo phakathi kweetreyi zokubhaka, kunqande ukupakisha
Izinga eliphezulu lokwaphuka:Ubunzima besilayidi esingalinganiyo okanye ukucholwa okungonelanga, lungiselela inkqubo yokunqunqa, yonyusa istatshi (1-2%) ngexesha lokukhetha ukuqinisa ukuqina.
Ixesha lokuposa: Jun-21-2025
