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Ɗaya daga cikin hanyoyin da ake amfani da su don dafa kifi da nama shine gishiri. Godiya ga wannan hanyar dafa abinci, abincin ya zama mai juriya ga ƙwayoyin cuta. Bugu da ƙari, akwai jinkiri a cikin tafiyar matakai na enzymatic, saboda rashin ruwa na nama da kifi. Rayuwar shiryayye na samfuran ya dogara da adadin gishiri a cikin ƙãre samfurin.
Mafi kyawun zabi ga gishiri shine kifin da yake da ƙananan ƙananan ƙasusuwa, wanda yake hana rauni yayin cin kifin mai gishiri, kuma ya fi kyau a zaɓi naman da ba shi da ƙiba sosai. In ba haka ba, zai kara lokacin girki.
Salting kifi da nama
Jakadan kifi da nama ya kasu kashi biyu: bushe da rigar. Dry salting shine hanyar dafa nama da kifi jita-jita, a cikin abin da samfurin aka rufe da wani Layer na gishiri. A wannan yanayin, gishiri yana ɗaukar danshi daga saman kuma ya shiga ciki. Game da jikakken gishiri, ya ƙunshi kifaye da nama a cikin brine, wanda waɗannan samfurori suka saki a lokacin aikin gishiri.
Jakadan kifi
Don kifin ya kasance a shirye don salting, dole ne a tsabtace shi daga sikeli da kayan ciki. Bayan duk shirye-shiryen farko sun kammala, lokaci yayi da za'a fara yin gishiri.
Za a iya ɗan ɗanɗana kifin gishiri idan ya ƙunshi kusan kashi 10 cikin ɗari na gishiri, da gishiri sosai idan ya ƙunshi gishiri fiye da kashi 20 cikin ɗari. Hanyar rigar yawanci salted roach, perch, rudd, podleschik, kananan pike da sauran kifayen masu nauyin kilogram 0,5. Hanyar bushewa ta dace da manyan kifi masu nauyin kilogram 1.
Rigar salting kifi: an sanya kifin a cikin layuka masu yawa a cikin akwati a cikin yadudduka. Kowane Layer yana da kyau yafa masa gishiri da kayan yaji. Daga nan sai a sanya da'ira ko murfi na musamman a saman kifin, kuma a saman zalunci ne, alal misali, dutse da aka wankeshi sosai aka kuma zuba shi da ruwan zãfi. A lokacin sanyi, kifin yana gishiri na kwana 3. Sannan ana jika shi kuma ya bushe.
Don bushewa ko bushewa na gaba, ana zaɓar kifi kamar rago, pike perch, roach, yaz, salmon, eel, bream da sauran nau'ikan da adadin kitse yakamata ya kasance lokacin da busasshen kifi ya zama amber-m.
Jakadan ya kunshi kiyaye kifin a cikin ruwa. Ana yin brine a farashin giram 100 na gishiri kowace lita ta ruwa. Jiƙa daga 3 zuwa 10 hours, gwargwadon girman kifin. Sannan sai a cire kifin daga maganin, a goge shi, a daure shi da igiya a rataye shi ya bushe.
Don kifin ya bushe da wuri-wuri, kuma ya riƙe duk kaddarorinsa masu amfani, ya zama dole ya bushe cikin iska. Ana iya cimma wannan ko dai ta rataye kifin a tsayin mita 2 a wani wuri a cikin zane mai zafi, ko ta hanyar ƙirƙirar irin wannan da kanka. Don yin wannan, dole ne a sanya kifin a cikin wani irin ramin iska, a ƙarshen ƙarshen wanda ya kamata a sanya fan mai ƙarfi tare da aikin na'urar busar da gashi. A wannan yanayin, lokacin da ake buƙata don bushewa zai ragu sosai.
Yayin aikin bushewa, danshi a cikin yadudduka masu zurfin gaske a hankali yakan tashi zuwa saman, yayin da gishiri, akasin haka, ya shiga cikin zurfin. Idan kun bushe kifin ta hanyar farko - a cikin iska, to zai zama tilas don kare shi daga ƙudaje da wasps. Na farko na iya yin ƙwai a kan kifin, yayin da na biyun zai ci kifinku kawai, ya bar ƙasusuwa kawai da aka rufe da fata.
Jakadan nama
Naman gishiri ya shahara musamman a ƙasashen Asiya ta Tsakiya, kodayake a ƙauyuka mutane ma suna tuna waɗannan tsoffin girke -girke. Mafi yawan jita -jita sun haɗa da basturma, sujuk da naman sa, da busasshen nama (don yin yawo).
An shirya naman sanƙo kamar haka: An yanka naman a ƙananan ƙananan kuma an yayyafa shi da kyau da gishiri da kayan ƙanshi, sai a saka shi a cikin akwati da aka shirya kuma a ajiye shi cikin sanyi na kimanin makonni uku, ana gauraya lokaci-lokaci. Sannan a rataye naman ya bushe a ajiye a cikin iska na kimanin sati ɗaya.
Don naman gishiri tare da bushewa mai zuwa, an yanke samfurin a cikin faranti mai kauri 1,5-2 cm. Sannan kowane yanki an sanya shi, ta kwatankwacinsa tare da kifi, an saka masa gishiri a hankali. Sau da yawa, yayin gishirin nama, ana saka kayan ƙanshi a cikin gishirin, wanda, sakamakon gishirin, ya kutsa cikin naman. A sakamakon haka, tana samun dandano mai ƙanshi da ƙanshi fiye da naman gishiri. Bayan naman ya isa isasshen gishiri, zaku iya fara bushewa.
Don yin wannan, zaku iya amfani da grates irin na barbecue. Kafin a shimfiɗa naman a kan raƙuman ruwa, dole ne a jiƙa shi da ruwa mai yawa. Zai fi kyau sanya tsummoki a cikin kabad na ƙarfe sanye take da hita ta iska da kaho. Godiya ga wannan, naman ba zai sha wahala ba kuma zai bushe da sauri. Busashshen nama yana da kyau saboda ana iya adana shi na dogon lokaci ba tare da rasa dandanonsa da ƙimar abincinsa ba.
Bayan naman ya bushe ya isa ya zama kamar bugawa kwali lokacin bugawa, zaka iya ajiye shi don ajiya. Zai fi kyau a adana busasshen nama, da kifi, a cikin gilashin gilashin da aka rufe. Zai fi kyau a zaɓi duhu, busassun wuri don adana abinci. A wannan yanayin, busasshen kifi da nama na iya riƙe ingancin abincinsu na shekaru 2,5-3.
Abubuwa masu amfani na kifin gishiri da nama
Kyakkyawan kaddarorin nama da kifi mai gishiri sun haɗa da tsawon rayuwarsu. Waɗannan abincin na iya zama sabo har tsawon watanni 2 zuwa 3. Godiya ga wannan, mutanen da ke tafiya balaguro za a iya ba su cikakken furotin na dogon lokaci. Wani tabbataccen dukiya na kifin gishiri da nama shine gaskiyar cewa lokacin shirya miya da miya, ba kwa buƙatar ƙara gishiri, tun da ya riga ya kasance a cikin waɗannan samfurori.
Na uku tabbatacce dukiya ne su ban mamaki dandano; irin waɗannan samfuran suna bambanta tebur da kyau. Tabbas, idan an shirya su da kyau da kuma kawar da gishiri mai yawa kafin amfani da su, ta yin amfani da hanyar yin amfani da ruwa na rabin sa'a a cikin madara ko ruwa.
Abubuwa masu haɗari na kifin gishiri da nama
Dangane da abubuwan cutarwa na salting, sun dogara ne akan cewa gishiri yana iya kiyaye danshi a jiki. A sakamakon haka, mutanen da ke yawan shan naman shanu suna fama da cutar hawan jini.
Bugu da kari, kifin gishiri da nama ba a ba da shawarar ga mutanen da ke da matsaloli tare da gabobin ciki, da tsarin zuciya da jijiyoyin jini. Wannan saboda, ban da haɓaka hawan jini, gishiri na iya tsoma baki tare da shayewar potassium. Kuma, kamar yadda kuka sani, potassium shine ɗayan manyan abubuwan don ciki da zuciya.
Bugu da kari, kifin gishiri da nama da aka siyo daga masu fama da rashin lafiyan da mutanen da hanta mara lafiya na iya haifar da cutar, saboda kasancewar gishirin gishiri da sauran abubuwan kariya a cikin abinci. Kuma salted herring, rago da naman alade wani lokacin suna zama sanadin mamayewar helminthic.