Izidingo zezinto ezingahluziwe:Khetha umlenze wangemuva wenkomo noma i-tenderloin (okuqukethwe kwamafutha ≤5%), inyama eqinile, ayikho i-fascia. (Isisu sengulube singasetshenziswa)
Ubukhulu bocezu:2-4 mm (ukujiya kakhulu kuthinta ukucwebezela, kuncane kakhulu kuntekenteke).
Inqubo enelungelo lobunikazi:Sika ngemva kokuqhwaza siye ku-20℃ ukuze uthuthukise ukufana kogqinsi kanye nokusebenza kahle kokusika okuzenzakalelayo
Ukuqeda iphunga:Gcoba ihora elingu-1 ukuze ukhiphe igazi, engeza ijinja ukuze ukhiphe iphunga elinofishi lapho usuphekwe kuqala
Ifomula ye-marinating yesinongo:usawoti, ushukela, i-soy sauce, i-spice powder, iwayini lokupheka (lilungiswe ngokwesisindo senyama).
Isikhathi se-Marinating:0 ℃ isiqandisi amahora ambalwa (ilungiswe ngokuya ngefomula)
Egunjini okomisa lochungechunge lwe-Western Flag HH, sebenzisaI-65-80 ℃ ukujikeleza komoya oshisayo omiswe amahora angu-1-2.
Egunjini okomisa lochungechunge lwe-Western Flag XG,65-80 ℃ oshisayo air circulation drying, 2-4 amahora.
Inqubo yokuzikhethela:
Ukuphelelwa amanzi emanzini kwasekuqaleni:susa umswakama ongaphezulu bese ulungisa isimo.
Indlela:
Ukomisa umoya oshisayo:Gcoba izingcezu zenyama ethreyini yokubhaka, uzibeke endaweni yokomisa umoya oshisayo, setha izinga lokushisa libe ngu-50-60℃, bese usula imizuzu engama-30-40 kuze kube yilapho ubuso bomile kancane futhi bunganamathele.
Ukukhipha amanzi emvelo:Uma okukhiphayo kukuncane, kungafakwa ku-wire rack ukuze kungene umoya futhi kukhishwe amahora angu-1-2, kodwa kufanele kuqashelwe indawo ehlanzekile ukuze kugwenywe ukungcola.
Ukwakha nokubumba
Ukucutshungulwa kwepuleti:Faka izingcezu zenyama ezibhakwe ngaphambilini kusisiki bese uzicindezela zibe izingcezu ezingaba ngu-0.1cm, noma uzigoqe ngesandla ukuze uqinisekise ukujiya okufanayo (ukhiye: ukujiya okufanayo kuthinta ngqo ukusebenza kahle nokomisa).
Ukusika nokubumba:Sebenzisa isikhunta ukuze usike sibe isikwele, esiyindilinga nezinye izimo, susa imiphetho engavamile, futhi uqinisekise ubuhle bomkhiqizo ophelile.
Ukupholisa nesinongo
Ukupholisa:Ngemuva kokumisa, yibeke ekamelweni lokupholisa elingenalutho futhi uyipholise ngokwemvelo ekamelweni lokushisa ukuze ugweme umswakama ngenxa yokuhluka kwezinga lokushisa.
Isinongo sesibili:Fafaza noma ugcobe impushana yesinongo njengokunambitha ukuze ukhuphule izinga lokunambitheka. Ngemuva kokugcwalisa isinongo, ingamiswa ekushiseni okuphansi (40 ℃) imizuzu eyi-10 ukulungisa ukunambitheka.
Isimo senkinga, ukuhlaziya imbangela, isisombululo
Kunzima kakhulu ngemva kokumisa:izinga lokushisa eliphakeme kakhulu noma isikhathi eside kakhulu, nciphisa izinga lokushisa libe ngu-65-70 ℃, nciphisa isikhathi sokumisa, andise inani lokuphenduka.
Hhayi crispy:okuqukethwe komswakama akuhlangabezani nendinganiso (>5%), nwebisa isikhathi sokumisa noma ukhuphule izinga lokushisa kamuva libe ku-75℃
Umbala omnyama:ukusabela okweqile kwe-Maillard noma izinga lokushisa lendawo liphezulu kakhulu, lawula izinga lokushisa elingu-≤80℃, qinisekisa isikhala esifanayo phakathi kwamathileyi okubhaka, gwema ukunqwabelanisa
Izinga lokuphuka eliphezulu:ukujiya kocezu olungalingani noma ukucoshwa okwanele, lungiselela inqubo yokusika, khulisa isitashi (1-2%) ngesikhathi sokukhetha ukuze uqinise ukuqina.
Isikhathi sokuthumela: Jun-21-2025
