A lokacin da ake shirya taba a gida, ana kulawa da hankali sosai ga aiwatar da ƙwarƙwararsa, wanda sakamakon abin da aka shimfiɗa kayan ƙanshin taba daga abubuwa da yawa da ba a so. A cikin wannan labarin zamu magana game da hanyoyi daban-daban da kuma muhimman mahimmancin wannan tsari na biochemical don samun samfurori masu kyau da kuma dandano mai kyau.
Yin aiki na taba
Gaskiya masu san taba sun fi son yin hakan. Bayan girka, shuka yana aiwatar da tsarin aiki, wanda ya hada da girbi, saukowa, bushewa da fermentation.
Shin kuna sani? Yawancin yaduwar taba a Turai ya zama jagorancin mawallafin Mutanen Espanya Christopher Columbus bayan zuwansa a 1492 zuwa San Salvador.
An gaji ganye a taba bayan sun daina girma, sun zama mai yawa kuma suna haskaka launi.
Yayin da ake sarewa, ko kuma lokacin bushewa, an ajiye ganye a taba a cikin ɗaki mai dadi tare da wurare masu tsada, a baya ya rufe su da zane mai laushi. Tsawon wannan hanya yana ɗaukar kwana uku zuwa makonni da yawa, dangane da nau'in shuka.
Ganye ya kamata ya rasa chlorophyll kuma ya juya rawaya amma ba bushe ba. A cikin sutura, yana da muhimmanci don canja taba taba sau da yawa a rana, in ba haka ba zasu iya juyawa ko juyawa.
A lokacin yin bushewa da shuka ya rasa duk lahi. Akwai hanyoyi masu yawa don bushe ganye a gida:
- Bushewa a rana. An bar strung a kan igiyoyi an gyara su a cikin ƙananan fannoni kuma sun fallasa su hasken rana kai tsaye.
- Bushewa a bushe da dumi. Ganye suna raguwa a kan waya mai zurfi a nesa da mintuna 4 daga juna. Temperatuwan lokacin rana ya kasance cikin + 18 ... +25 digiri. Da maraice suna buƙatar dan kankanin moisturize.
Shin kuna sani? A cikin XYI karni a Italiya, an yi amfani da taba a matsayin tsirrai ne. A kotu na sarkin Spain Filibus na biyu ya girma a matsayin fure.
A cikin tambaya akan yadda za a bushe taba, lokacin da aka kashe akan wannan, wanda ya dogara da yawan zafin jiki, iska, zafi da iska da sauransu, yana da muhimmancin gaske. A matsakaita, tsawon lokaci na kwanaki 20-45. A sakamakon haka, tsakiya na tsakiya ya kamata ya bushe.
Ɗaya daga cikin muhimman dalilai na bushewa mai kyau shine rashin iska mai ƙarfi, wanda zai iya lalata takarda farantin kuma ya sa kara aiki ba zai yiwu ba. Fermentation - mataki na karshe, bayan da dandano taba ya inganta, ƙarfin da adadin lahani da nicotine sun rage.
Rashin kuɓuta daga samar da taba, irin su ƙurar taba, ana amfani dashi don sarrafa kwari na kwari.
Don daidaituwa na wannan tsari na biochemical, zazzabi mai zafi na digiri 50 da kuma zafi na takardar faranti a matakin 50% ana buƙatar. Lokaci da aka ciyar a wannan shine kwanaki 7-14. Mutane da yawa suna la'akari da wannan matsala mai wuya kuma yana buƙatar kayan aiki na musamman. Duk da haka, zamu magana game da yadda za mu iya cin taba taba a gida, don haka da ƙoƙarin ƙoƙari don cimma iyakar sakamako.
Fermentation na taba a cikin tanda
Cigaba da taba a cikin tanda yana da sauki a aiwatar da kuma cikakke ga wadanda suke so su gwada dafa shi a gida. Daga kaya, ba tare da tanda ba, za ku buƙaci kwalba 3-lita tare da ɗaure-gyaren hermetically. 
Yana da muhimmanci! Ƙananan bushe ko rigar ganye ba su dace da fermentation ba. Zaɓin zabin shine takardar faɗakarwar busassun abin da yake na roba kuma baya karya.
Hanyar kamar haka:
- Furewa ya yi yawa bushe a garesu tare da fure. Mun saka a tara, tare da rufe murfin ka bar wata rana.
- Mun cire kowane ganye daga tsakiyar raga kuma a yanka a cikin ɓangaren nisa ba mai wucewa ba 2 millimeters.
- Mun cika su kashi biyu cikin uku na bankuna. Wannan wajibi ne don sauƙaƙewa a yayin aiki. Ka daina ɗaure lids a bankunan.
- Don dacewa da ƙin taba, zafin jiki ya zama digiri 50. Domin kwana 5-7 muna sanya kwalba a cikin tanda, dafa shi a kan yawan zafin jiki da muke bukata.
- Muna fitar da takalman taba daga gwangwani kuma bushe kadan kafin mu kai zafi wanda yake da masaniya ga shan taba.
- Don ajiya mun sanya a cikin akwati mai iska.
Fermentation na taba a cikin microwave
Cigaba da taba a cikin microwave a cikin 'yan shekarun nan shine samun karbar sanarwa saboda gaskiyar hakan sauƙin isa da sauƙi a aiwatar a gida:
- Yanke ganye zuwa kananan tube na mintimita 1-2.
- Mun sanya su a cikin kwalba gilashi, tare da rufe gilashin gilashi kuma saka a cikin inji na lantarki.
- A farkon wannan hanyar ƙin taba, muna sanya ƙaramin iko a cikin injin na lantarki da kuma ci gaba da rabin sa'a.
- Mu dauki bankunan kuma bari sanyi a dakin zafin jiki.
- Dole ne a sake maimaita wannan hanya sau 3-4, bayan abin da kayan shan taba suna shirye don shan taba.
Cigaba da taba a cikin dan kadan mai dafa
A gida, wannan hanya mai sauƙi ne a aiwatar, babban abu shi ne a sami jinkirin mai saiti. Wannan hanya tana kusa da tsarin ƙaddamar da ƙwayar taba a cikin bales a kan shuka plantations:
- Bar tam da takalma kuma saka su cikin jakar masana'anta.
- Idan akwai tasirin zafin jiki a multicooker, to mun sanya shi a kan alamar digiri na 50 (ko cikin yanayin kulawa na yanayin zafi).
- Fitar da jaka a cikin jinkirin mai dafa. Sau da yawa a rana, muna canza manyan sifa da ƙananan wurare a wurare, saboda sakamakon wannan tsari na biochemical wannan hanyar, ƙananan yadudduka sun zama juyayi kuma samfuran sama sun zama mafi m.
- Bayan sa'o'i 2-3, ƙawan zuma mai dadi zai bayyana, bayan kwanaki 3-4 ana iya amfani da ganyayen taba don shan taba.
Yana da muhimmanci! Yayin da ake yin furen taba a cikin multicooker, dole ne a kulle bawul din baza tare da tsare don hana evaporation daga danshi.
Fermentation a rana
Ana yin wani tafarki na ƙwaƙwalwa ta hanyar amfani da hasken rana:
- Dole ne a shirya ganye (dole ne su bushe, amma ba karya ba).
- Na gaba, kana buƙatar saka su cikin kwalba da kuma rufe murfin baƙin ƙarfe.
- Ana kawo bankunan zuwa rana ta hanyar ajiye su a kan wani karfe, wanda a cikin tsari zai warke, bada ƙarin zazzabi zuwa bankuna.
- Bayan kwanaki 10, dole a cire kayan ciki daga cikin gwangwani kuma aka bushe da kyau.
- Bayan haka, kayan shan taba suna shirye su ci.
Muhimmin mahimman bayanai don la'akari
Da kuma wasu muhimman abubuwan da suka fi muhimmanci a game da ƙaddamar da taba a gida, wanda babu wani abin da ya kamata a manta da ita:
- Bayan furewa, ganye zasuyi launin ruwan kasa mai launin ruwan kasa. An gane launin ruwan launi a matsayin aure.
- Bayan 'yan kwanaki, taba ya fara fara fitar da ƙanshi na zuma, wanda ke nufin cewa tsari na ƙullawa yana faruwa daidai.
- Babu motsi ya kamata ya zama a kan gwangwani. Idan wannan ya faru, ya kamata a cire ganyayyaki da sauri.
- Taba bayan ƙaddamarwa yana shirye don amfani. Duk da haka, yana da kyau a bar shi ya tsaya don rana daya don ya fi karfi da ƙari.
Girman girma da taba cin taba a gida yana da kyakkyawar kwarewa. Yin amfani da dokoki da hanyoyi masu sauƙi, yana yiwuwa a cimma gagarumar dandano da ƙanshi don yadda tsarin shan taba ya kawo farin ciki.
