Imbali yemvelo uju ngumkhiqizo omangalisayo onobuciko obumnandi, ukunambitheka okuyingqayizivele kanye nezinto eziningi zokwelapha. Abalimi bezinyosi, Yebo, bayakwazi ukugcina uju. Kodwa kanjani, sigcine kuphi, futhi kuphi izimo, ukuze lo mkhiqizo omuhle ungalahlekelwa izimfanelo zakhe ezibalulekile?
Indlela yokugcina uju kahle?
Kungcono ukugcina uju nge-ceramic, ibhunge le-birch, ingilazi noma isinamathelisi esilindile. Kuhle ukugcina lo mkhiqizo wezinyosi ezakhiweni zokhuni ezenziwe nge-beech, birch, i-Lindind, isihlahla sezindiza noma umsedari, izinto ezenziwe kwezinye izinhlobo zezinkuni zinikeza ukudla okungadingekile futhi okungenasidingo nokuphunga okwenziwe uju. Ungakwazi ukugcina uju emgodini wensimbi engagqwali, i-aluminium yokudla noma i-tin emhlophe. Ungayigcini ezitsheni zokugcoba noma zethusi, kanye naseziqukathi zensimbi emnyama noma ensimbi.
Indlela yokugcina uju ku-honeycombs?
Ukuze ulondoloze izindawo eziwusizo zoju uju ezinqandeni isikhathi eside, udinga ukunquma i-honeycomb zibe yizicucu ezincane futhi, uzibeke ezigodini ezihlanzekile, uvale ngokuqinile isembozo. Ungawafaka nge-cellophane (hhayi nje i-polyethylene!) Futhi uyibeke eshalofini esiqandisini, lapho kungekho khona izinga lokushisa eliphansi kakhulu, noma ulondoloze eshalofini lesikhijithali, emi endaweni epholile futhi emnyama.
Kungakanani ongagcina uju?
Uju oluhle ngaphansi kwezimo ezifanele lungagcinwa isikhathi eside kakhulu. Ngesikhathi esifanayo, uju akalahlekelwa yizinto zakhe eziyigugu, kodwa angakwazi ukugcoba futhi amnyama. Uju, oneminyaka engaphezu kwonyaka, ngenxa yokuvutshelwa kwezakhi zalo zokwelapha, ludlula izinhlobo eziningana, nakuba ngandlela-thile ziphansi kunezobukeka futhi zihogela.
Indawo yokugcina uju: khetha ngokuhlakanipha
Ubuni kufanele bugcinwe emakamelweni ahlanzekile futhi omile, futhi uma ku-glassware, kubuye kube mnyama, njengoba ukukhanya kuholela ekonakalweni kwekhwalithi. Ngempela ezinsukwini ezimbalwa, uju, emi ekukhanyeni, ulahlekelwa ukuphiliswa kwawo. Ekamelweni lapho uju ligcinwa khona, umoya we-humidity akufanele ube phezulu (hhayi ngaphezulu kuka-80%, noma okungcono - 60%). Ungalondolozi uju eduze kokudla noma, ikakhulukazi, ezinye izinto ezinamakha amahle. Isibonelo, eduze kwe-herring, i-sauerkraut, ukhukhamba okufakwe emanzini okunye nokunye okunjalo. Futhi ekamelweni akufanele kube (kunoma yikuphi!) Azikho amakhemikhali, ikakhulukazi asebenzayo, anomunyu futhi ahlukumezekile.
Ngusiphi izinga lokushisa elilondolozwe uju?
Ukushisa okungcono okugcina uju kusuka ku-0 kuya ku -10 ° C. Ngaphansi noma ngokuphambene, amazinga okushisa aphakeme kunyosi, nakuba kancane kancane, amino acid amaningi amnandi, amavithamini nama-enzyme abhujiswa, ngenxa yalokho, uju ulahlekelwa iphunga elimnandi elimnandi, i-darkens, izakhiwo zayo zokuphulukisa cishe zibuthakathaka. Ngokwemvelo, kunconywa ukugcina uju esiqandisini ngobuncane emakhaya. Ngesikhathi esifushane, lo mkhiqizo ungagcinwa ngisho namazinga okushisa angaphansi kwe-subzero (phansi kuya ku -20 ° C). Ngokuvamile, uma izimo zokugcina zifinyelelwa, uju lwemvelo oluvundile luhlala isikhathi eside ngaphandle kokulahlekelwa yizimfanelo zalo ezibalulekile.
On izinguquko ekubukeni uju
Ukuthungwa ngoju lwekhwalithi akukhona. Kungaguquka uma kukhishwa esimweni esingavuthiwe noma kugcinwe ekamelweni elinomswakama ophezulu nokushisa okuphezulu kwisitsha esingavaliwe.
Kumele kuqondwe ukuthi izimfanelo zokudla kanye nokwelapha uju azishintshi nhlobo ngesikhathi i-crystallization eyenzeka ngesikhatsi ku-mead esondelene. Ngezinye izikhathi, ngesikhathi isitoreji eside isikhathi esingaphezu kwesisindo esikhulu, ungqimba olungaphezulu lwamanzi lungase lufake. Lokhu kunjalo uma uju uphonywa kusenesikhathi futhi kunomqondo okhuphuka kancane wamanzi. Lokhu kungase kwenzeke nesitoreji esincane eside sejuju egcwele ngokugcwele, uma izinga lokugcina lokugcina lokugcina liphezulu ngaphezu kuka-+25 degrees. Ukuze ukhiqize uju luqhekeke, kufanele luvutha emanzini okugeza, kanti ukushisa kwamanzi akufanele kudlule 50 ° C.