Yadda za a adana masara a gida

A kan ɗakunan Stores sun sayar da masara da aka zaba a cikin gwangwani. An sayo shi sau da yawa, saboda yana da sashi a yawancin salads da sauran jita-jita. Amma irin wannan nau'i ne zaka iya yinwa a gida kuma za ka iya dafa ba kawai hatsi ba, amma dukan cobs.

Masara mai amfani da gwangwani

A lokacin zafi masara ba zai rasa halaye ba kuma abincin gwangwani daga gare ta yana da amfani saboda wasu kaddarorin:

• ya ƙunshi ƙananan adadin kuzari (58 kcal da 100 grams) kuma zai kasance da amfani a cikin abincin mutanen da suke so su rasa nauyin nauyin;
• ya ƙunshi bitamin daga ƙungiyar B, ascorbic acid, bitamin A da beta-carotene, niacin;
• ya ƙunshi macro - da microelements - sodium, potassium, phosphorus, calcium, magnesium, selenium, manganese, jan ƙarfe, ƙarfe da zinc;
• abubuwa da ke kunshe a cikin kernels na masara suna da antioxidant da kuma kaddarorin incoprotective;
• ya ƙunshi amino acid, ciki har da muhimman;
• baya haifar da flatulence, ba kamar dai an dafa shi ba;
• a kusan kusan babu allergies;
• ba ya dauke da alkama.

Shin kuna sani? Ajiye ƙwayoyin masara da kananan ƙananan ya fi amfani da kernels.

Wanne ne mafi alhẽri a dauki masara don canning

Don blanks, ya kamata ka dauki wani yaro, amma riga-ripened masara na iri iri. Bincika idan masara ta tsufa ta danna kowane kernel mai masara da fingernail. Idan ba ta samo madara ba, kuma wani abu ya kasance a kan ƙusa, to, ya tsufa kuma bai kamata a dauka ba, har ma bayan daɗaɗɗa tafasa da jiki zai iya zama da wuya.

Ƙara koyo game da irin masara, musamman, mafi kyau iri na masara don yin popcorn.

Ya kamata a lura cewa cobs suna da kayan lambu masu sassauci da sabo da launi na gashi (wanda ya fi dacewa ya fi kyau).

Shirye-shirye na farko

Kafin cin abinci, tsaftace masarar masara daga ganye da gashi, yanke bushe ko unripe fi. Idan akwai wuraren ɓata - share. To wanke masarar masara karkashin ruwa mai gudu.

Yi wanke kwalba da soda kuma baka tare tare da lids a kowane hanya da ka zaba (steamed, baked da sauransu).

Shirya masara don hunturu na iya zama hanyar yin daskarewa.

Yadda za a adana masara

Sinadaran don kare masara cobs:

• masara - 9-10 guda;
• gishiri - 2 tablespoons;
• sugar - 4 tablespoons;
• Vinegar 70% - 1 tsp.

Sinadaran don kare kernels na masara:

• masara ga 4 lita-lita kwalba;
• gishiri - 1 tablespoon;
• sugar - 3 teaspoons;
• ruwa - 1 lita.

Yana da muhimmanci! Ba dukkan gidajen suna da 70% acetic acid. Amma ɗaya daga cikin teaspoon na wannan jigon an maye gurbinsu da 9 teaspoon na 9% vinegar ko 12 teaspoon na 6% vinegar.

A cikin cob

A lokacin da canning dukan masara cobs, yi da wadannan matakai:

1. Sanya tattalin da aka shirya a cikin tukunya na isasshen size da kuma zuba ruwa. Kada ku sanya gishiri cikin ruwa.

2. Cook masara da minti 30, da tsoho - kimanin awa daya.

3. An kwashe katakon burodi a kan sieve kuma an wanke a karkashin ruwa mai gujewa daga famfo.

4. Saka ajiyar dumi a cikin kwalba uku-lita. Don cika wannan akwati a hankali, za a iya yanke katako na karshe a rabi sannan a sanya shi a saman.

5. Ƙara 2 tablespoons na gishiri da kuma 4 tablespoons na sukari zuwa kwalba. Cika da ruwan zãfi ka rufe tare da murfi.

6. Mun sanya gilashin masara na masarawa a cikin babban tukunya, da farko saka rag a kasa don gilashi ba ya shiga haɗuwa da baƙin ƙarfe.
7. Cika tukunya da ruwa mai dumi. Gilashi da abinda ke ciki dole ne a rufe shi don 2/3.

8. Ku kawo zuwa tafasa da kuma bakara don minti 40 a tafasa mai tsayi.
9. Mu dauki fitar da kwalban cobs da kuma kara 1 teaspoon na 70% vinegar zuwa gare shi. Mun mirgine, kunna akwati a kan murfin kuma duba idan akwai sukari ko gishiri akan kasa. Idan akwai, to, ku sa gilashi a gefen kuma yi dan kadan har sai laka yana narkar da shi.

10. Kunsa gilashi don kwantar.

Karanta ma game da abubuwan amfani da girke-girke na girbi (daskarewa) kore Peas.

A cikin hatsi

Lokacin da canning grains yi ayyuka masu biyowa:

1. Tafasa ruwan daji kamar yadda aka yi a cikin girke-girke na baya, kuma, a mayar da shi a kan sieve, wanke shi da ruwan sanyi daga famfo.
2. Yi amfani da hankali don cire guraben hatsin hatsi, ka fara da su da wuka, sa'an nan kuma tare da hannunka.

3. Zuba hatsi a cikin kwalba na rabin lita kuma ya rufe shi da lids.

4. Abincin dafa abinci. Don yin wannan, ƙara 1 tablespoon na gishiri da 3 teaspoons na sukari da lita na ruwa, kawo zuwa tafasa da kuma dafa don narke girma sinadaran.
5. Cika bankuna da aka samu tare da kernels na masara.

6. Ka rufe su da lids kuma sanya a cikin wani saucepan tare da zane a kasa don sterilization. Cika da ruwa mai dumi don 2/3.

7. Ku kawo wa tafasa, rage zafi da kuma bakara tare da ci gaba mai tafasa na minti 40.

8. Muna samun bankuna tare da hatsi, mirgina. Mun sa a kan murfin kuma kunsa.

Shin kuna sani? An samo masara daga Turai daga Turai, inda aka fara horar da shi kimanin shekaru 7-12,000 a kudancin Mexico. Masana kimiyya sun bayar da shawarar cewa ita ce al'adun gargajiya na d ¯ a.

Abin da aka hada kuma inda zaka iya ƙarawa

A cikin littattafai masu yawa da kuma kan Intanit za ka iya samun girke-girke daban-daban ta amfani da masara mai hatsi, saboda an haɗa shi da mafi yawan samfurori. An yi jita-jita na farko da na biyu - waɗannan su ne soups, salads, shinge da kayan lambu, casseroles, da dai sauransu. Ana amfani da wannan samfurin a cikin nama, kwai da naman kaza. Yana bada dandano mai dandano kuma a hade tare da cin abincin teku - kaguwa da sandunansu, squid, kifi, katango. Amma mafi yawan lokutan ana amfani da kwayoyin masara da aka yi amfani da su a salads, a cikinsu suna da kayan aiki da kayan lambu - cucumbers, kabeji, tumatir, karas. Ana amfani da irin wannan masara don yin jita-jita tare da kayan lambu mai kwari - dankali, kabeji, beets, karas.

Duba kayan girke-girke don girbi kayan lambu: kayan lambu mai gauraye, cucumbers (dan kadan salted, salted-salted), kabeji (farin, jan, farin kabeji, broccoli), karas (caviar, daskararre, dried), tumatir (kore, salted-salted, and fermented; , ruwan tumatir, ketchup, letas tare da tumatir, tumatir a cikin nasu ruwan 'ya'yan itace, tumatir da mustard, "Lick yatsunsu", adjika).

Inda za a adana

Cikin gwangwani a cikin kwalba gilashi an adana shi fiye da shekaru 3. Amma kayan ajiya a cikin gwangwani ba fiye da shekaru 2 ba. Wannan shi ne saboda gaskiyar cewa saboda abun da aka kunshi abun ƙarfe an yi amfani da shi da sauri kuma an rage yawan rayuwarta. Irin wannan adana an adana shi a wuri mai bushe a wuri mai dadi na 22-25 ° C.

Don ajiya yana da kyau ɗakin ajiya, ɗakin ajiya ko kawai shiryayye a kitchen. Bayan bude murfin kuma amfani da masara gaba daya, jaririn da shi an sanya shi a kan shiryayye na firiji kuma an adana shi fiye da yini guda. Bugu da kari, ya fi kyau kada a magudana gwangwani, domin ba tare da shi an ba da kernels na masara ba, kuma sun rasa halayen dandano da sauri.

Me ya sa zai iya rufe murfin

Lokacin bude masara, yana da mahimmanci don kunna murfin, idan ya kumbura, to akwai damar cewa samfurin ya ɓata kuma yana iya haifar da guba.

Dalili na kumburi na murfi ko lalata irin wannan adana yana iya zama kamar haka:

• ajiya na masara mai gwangwani a babban zafin jiki (sama da 25 ° C), musamman ma a lokacin zafi. A wannan yanayin, kwayoyin halitta masu haɗari da haɗari sun riga sun kafa, amma wasu matakai sunadarai sun haifar da kumburi. Duk da haka a wannan yanayin ya fi kyau kada ku yi haɗari kuma ku ƙi cin irin wannan samfur;
• cin zarafin fasahar dafa abinci;
• wata magungunta ta haɗari - wannan yana faruwa ne a yayin da ba a yi nasara ba a ciki ko lokacin da murfin kwalba mismatches;
• rashin rashin lafiya daga cikin akwati, idan kwalba da lids an lalata su;
• samfurori substandard. Wannan yana faruwa a lokacin da aka wanke kayan lambu ba tare da talauci ba;
• masarar masara suna "fashewa." Wannan shi ne saboda babban abun ciki na sunadarai kuma kusan kusan babu acid. Don kawar da wannan matsala a lokacin kiyayewa, an bada shawara don ƙara kadan vinegar, ruwan 'ya'yan lemun tsami ko citric acid. Don kawar da wannan matsala, ba za ka iya amfani da acid ba, amma kawai ka busa kwalba da wannan samfurin na akalla sa'o'i biyu ko uku.

Yana da muhimmanci! Sterilization na gwangwani da shawarar da za a gudanar da sau da yawa (sau 2-3), tun bayan da bidiyon kwayar halitta ba zai iya mutuwa ba.

Video: 2 hanyoyi na canning masara don hunturu

Kwayar masara ba lokaci ne mai amfani ba, amma yana da mahimmanci don biyan kayan fasaha, musamman ma game da bakara, saboda wannan samfurin ya ƙunshi ƙarancin acidity. Idan ba ku da jinkiri a lokacin rani, to, don dukan hunturu zaka iya samar da kanka da iyalinka tare da wannan samfur mai amfani, wadda ake amfani dashi don yin salatin festive.