"An samar da wannan gwangwanin fiye da shekara guda, me yasa har yanzu yake cikin lokacin da za a adana shi? Shin har yanzu ana iya ci? Akwai abubuwa da yawa da ke kiyaye shi? Shin wannan gwangwanin yana da aminci?" Mutane da yawa za su damu da adana shi na dogon lokaci. Irin waɗannan tambayoyi suna tasowa daga abincin gwangwani, amma a zahiri abincin gwangwani za a iya adana shi na dogon lokaci ta hanyar rashin tsafta a kasuwa.
Abincin gwangwani yana nufin kayan abinci da aka riga aka yi musu magani, aka yi musu gwangwani aka kuma rufe su a cikin gwangwanin ƙarfe, kwalaben gilashi, robobi da sauran kwantena, sannan aka yi musu tsaftacewa don samun damar yin amfani da su wajen yin tsafta kuma ana iya adana su a zafin ɗaki na dogon lokaci. An raba maganin tsaftace abincin gwangwani zuwa hanyoyi biyu: abincin da ba shi da acid mai ƙarancin acid wanda darajar pH ta fi 4.6 ya kamata a tsaftace shi da zafin jiki mai yawa (kimanin 118°C-121°C), kuma abincin da ke da acid mai ƙimar pH ƙasa da 4.6, kamar 'ya'yan itacen gwangwani, ya kamata a shafa shi da man shafawa (95°C-100°C).
Wasu mutane kuma na iya yin tambaya ko sinadaran da ke cikin abincin sun lalace bayan an tsaftace abincin gwangwani da zafin jiki mai yawa? Shin abincin gwangwani ba ya ƙara gina jiki? Wannan yana farawa da abin da ake kira rashin haihuwa a kasuwa.
A cewar "Littafin Jagorar Masana'antar Abinci ta Gwangwani" wanda China Light Industry Press ta buga, rashin haihuwa a kasuwanci yana nufin gaskiyar cewa abinci daban-daban bayan an yi gwangwani da rufewa suna da ƙimar pH daban-daban da kuma ƙwayoyin cuta daban-daban da ke ɗauke da su. Bayan gwajin kimiyya da lissafi mai tsauri, bayan an yi matsakaicin tsaftacewa da sanyaya a yanayin zafi da lokaci daban-daban, ana samun wani wuri mai tsabta, kuma ƙwayoyin cuta masu cutarwa da ƙwayoyin cuta masu lalacewa a cikin gwangwani ana kashe su ta hanyar tsarin tsaftacewa, kuma ana adana abubuwan gina jiki da ɗanɗanon abincin da kansa har zuwa mafi girman matsayi. Yana da ƙimar kasuwanci a lokacin da abincin ke cikin ajiya. Saboda haka, tsarin tsaftacewa na abincin gwangwani ba ya kashe dukkan ƙwayoyin cuta, amma yana kai hari ga ƙwayoyin cuta masu cutarwa da ƙwayoyin cuta masu lalacewa kawai, yana adana abubuwan gina jiki, kuma tsarin tsaftacewa na abinci da yawa shi ma tsarin girki ne, yana sa launinsu, ƙamshi da ɗanɗano su ya fi kyau. Ya fi kauri, ya fi gina jiki kuma ya fi daɗi.
Saboda haka, ana iya adana abincin gwangwani na dogon lokaci bayan an riga an yi masa magani, an yi masa gwangwani, an rufe shi da kuma an tsaftace shi, don haka abincin gwangwani ba sai ya ƙara abubuwan kiyayewa ba kuma za a iya ci shi lafiya.
Lokacin Saƙo: Maris-31-2022