Inqubo ye-Peach Puree

Ukukhetha impahla eluhlaza → Ukusika → Ukucwecwa → Ukumba → Ukunquma → Ukuhlukanisa → Izithako → Ukugxilisa Ukushisa → Ukufaka Amathini → Ukuvala → Ukupholisa → Ukusula Ithangi, Isitoreji.

Indlela Yokukhiqiza

1.Ukukhethwa kwezinto zokusetshenziswa: Sebenzisa izithelo ezivuthiwe ngokumaphakathi, ezinothile ngokuqukethwe kwe-asidi, izithelo ezinothile ezinephunga elimnandi njengezinto zokusetshenziswa, futhi susa izithelo ezingafanelekile ezifana nesikhutha nokuvuthwa okuphansi.

2. Ukucubungula impahla eluhlaza: Ukusika ukucwecwa nokumba nezinye izinqubo ngamapentshisi namapentshisi ethinini.

3. Ukunquma: Amachashaza, inyongo, ukushintsha kombala, nokulimala kufanele kususwe ngommese wezithelo wensimbi engenasici.

4. I-minced: Izingcezu zamapentshisi ezihlutshiwe, ezisikiwe futhi ezigeziwe ziphonswa emshinini wokugaya inyama onembobo engu-8 kuya ku-10 mm epuleti le-cap, lishise futhi lithambe ngesikhathi ukuze kuvinjelwe ukuguquguquka kanye ne-hydrolysis ye-pectin.

5. Izithako: Amakhilogremu angu-25 enyama, ushukela 24 kuya ku-27 kilogram (kuhlanganise noshukela wokuthambisa), kanye nenani elifanele le-citric acid.

6. Ukushisisa nokugxilisa ingqondo: I-25 kg ye-pulp kanye no-10% wamanzi ashukela angaba ngu-15 kg, ashiswe futhi abiliswe embizeni ye-ladle cishe imizuzu engu-20-30, elokhu enyakaza ukuvimbela ukupheka, futhi akhuthaze ukuthambisa okugcwele kwenyama.Bese wengeza inani elishiwo loketshezi lukashukela olugxilile, upheke kuze kube yilapho izinto eziqinile ezincibilikayo zifinyelela ku-60%, engeza isiraphu yesitashi ne-citric acid, qhubeka ufudumeza futhi ugxilise kuze kube yilapho okuqinile okuncibilika kufinyelele cishe ku-66% lapho i-pan, futhi ngokushesha u-canning.

7. Ukufaka ithini: Faka i-puree ebhodleleni lengilazi elingu-454 g elihlanzwe futhi labulawa amagciwane, bese ushiya isikhala esifanele phezulu.Isigqoko sebhodlela kanye nephinifa kumele kubiliswe emanzini abilayo imizuzu emi-5.

8. Ukuvalwa: Lapho uvala, izinga lokushisa lomzimba wesosi akufanele libe ngaphansi kuka-85°C.Qinisa isivalo sebhodlela bese uphendulela ithini imizuzu emi-3.

9. Ukupholisa: Ukupholisa kwesiteji ngaphansi kuka-40°C.

10. Ukwesula amathini kanye nendawo yokugcina impahla: Sula amabhodlela nezikepisi zamabhodlela bese uzifaka endaweni yokugcina impahla ku-20°C ukuze zigcinwe isonto elilodwa.

Izinga Lekhwalithi

1. Umzimba wesosi unombala obomvu onsundu noma inhlaka futhi umfaniswano.

2. Inokunambitheka okuhle kwe-peach puree, akukho ukushiswa nokunye ukuphunga.

3. Umzimba we-sauce wawune-gluy futhi uvunyelwe ukugeleza kancane emanzini, kodwa awuzange ukhiphe ijusi futhi ucwebezele ngaphandle koshukela.

4. Ingqikithi kashukela ayikho ngaphansi kwama-57% (ngokusekelwe kushukela oguquliwe) futhi okuqukethwe okuqinile okuncibilikayo akukho ngaphansi kwama-65%.

Izinyathelo zokuzivikela

1. Uma usebenzisa ushukela osemathinini ukuze ulondoloze inyama eyengeziwe, inani akufanele lidlule ingxenye eyodwa yenyama ephelele.

2. Isiraphu yesitashi singangena esikhundleni sika-10 kuya ku-15% kashukela.