labarai

A lokacin aiwatar da fermentation na taki na kaji, yana da mahimmanci don sarrafa yawan zafin jiki.Idan zafin jiki ya yi ƙasa da ƙasa, ba zai kai matsayin balaga ba;idan yanayin zafi ya yi yawa, za a rasa sinadiran da ke cikin takin cikin sauƙi.Zazzabi a cikin takin yana tsakanin 30 cm daga waje zuwa ciki.Don haka, sandan ƙarfe na ma'aunin zafi da sanyio da ake amfani da shi don auna zafin jiki dole ne ya wuce 30 cm.Lokacin aunawa, dole ne a saka shi a cikin takin fiye da 30 cm don yin daidai daidai da zafin fermentation na takin.

Bukatun zafin fermentation da lokaci:

Bayan takin ya ƙare, takin kajin ya shiga matakin farko na fermentation.Za ta yi zafi ta atomatik zuwa sama da 55 ° C kuma ta kula da shi tsawon kwanaki 5 zuwa 7.A wannan lokacin, yana iya kashe yawancin ƙwai da ƙwayoyin cuta masu cutarwa kuma ya kai matsayin magani mara lahani.Juya tari sau ɗaya a cikin kimanin kwanaki 3, wanda ke da amfani ga samun iska, zafi mai zafi, har ma da bazuwa.

Bayan kwanaki 7-10 na fermentation, yawan zafin jiki yana raguwa ƙasa da 50 ° C.Saboda wasu nau'ikan za su rasa ayyukansu saboda yawan zafin jiki yayin haifuwar farko, ana buƙatar fermentation na biyu.Ƙara kilogiram 5-8 na cakuda iri kuma sake haɗuwa da kyau.A wannan lokacin, ana sarrafa abun ciki na danshi a kusan 50%.Idan ka damko taki kaza a hannunka, ka rike ta sosai a cikin kwallo, tafin hannunka sun yi dauri, kuma babu ruwan da ke fitowa a tsakanin yatsunka, wanda ke nuni da cewa danshin ya dace.

Ya kamata a sarrafa zazzabi na fermentation na biyu a ƙasa da 50 ° C.Bayan kwanaki 10-20, zafin jiki a cikin takin zai ragu ƙasa da 40 ° C, wanda ya kai matsayin balaga.