China Consumer Daily ta ruwaito (mai ba da rahoto Li Jian) Bude murfin (jakar), yana shirye don ci, yana da daɗi, kuma yana da sauƙin adanawa.A cikin 'yan kwanakin nan, abincin gwangwani ya zama abin da ake buƙata a cikin jerin safa na gidaje da yawa.Ko da yake, wani karamin bincike na kwanan nan na kan layi na sama da masu amfani da 200 da wani dan jarida daga Kamfanin Dillancin Labarai na kasar Sin ya yi ya nuna cewa, saboda damuwa cewa abincin ba sabo ba ne, dole ne a kara yawan abubuwan da ake adanawa, da kuma rasa abinci mai gina jiki da yawa, yawancin mutane suna da cikakkiyar fahimta. kallon abincin gwangwani.“Favorability” a zahiri bai yi yawa ba.Amma waɗannan shakku sun tabbata da gaske?Ji abin da masana kimiyyar abinci ke cewa.
Gwangwani masu laushi, kun ji labarinsa?
A zamanin ƙarancin kayan aiki, abincin gwangwani ya kasance wani ɗanɗano daban da ke cike da “al’ada”.A cikin abubuwan tunawa da yawa na shekarun 70s da 80s, abincin gwangwani kayan abinci ne mai gina jiki wanda ba za a iya ci ba kawai a lokacin bukukuwa ko cututtuka.
Abincin gwangwani ya kasance wani abinci mai daɗi a kan tebur ɗin talakawa.Kusan kowane abinci ana iya gwangwani.An ce zaɓin abincin gwangwani ya bambanta, wanda zai iya sa mutane su ji wadatar babban biki na Manchurian.
Koyaya, idan har yanzu tunanin ku game da abincin gwangwani yana kan matakin 'ya'yan itatuwa, kayan marmari, kifi da nama da aka haɗa a cikin gwangwani ko kwalabe na gilashi, yana iya zama ɗan “tsohuwar zamani”.
"Ma'aunin Tsaron Abinci na Ƙasa don Abincin Gwangwani" a fili ya bayyana abincin gwangwani a matsayin abincin da ba daidai ba na kasuwanci wanda aka yi daga 'ya'yan itatuwa, kayan lambu, fungi mai cin abinci, naman dabbobi da naman kaji, dabbobin ruwa, da dai sauransu, waɗanda ake sarrafa su ta hanyar pretreatment, gwangwani, rufewa. zafi haifuwa da sauran matakai.Abincin gwangwani tare da kwayoyin cuta.
Mataimakin Farfesa Wu Xiaomeng na makarantar kimiyyar abinci da aikin gina jiki ta jami'ar aikin gona ta kasar Sin ya bayyana a wata hira da ya yi da wakilin kamfanin dillancin labarai na kasar Sin cewa, an fara rufe ma'anar abincin gwangwani, na biyu kuma shi ne cimma rashin haihuwa na kasuwanci.Marufi da take amfani da shi na iya zama ko dai marufi mai tsauri wanda aka wakilta ta gwangwani na ƙarfe na gargajiya ko gwangwani na gilashi, ko marufi masu sassauƙa kamar jakunkunan foil na aluminium da buhunan dafa abinci masu zafi, waɗanda galibi ana kiransu abinci mai laushi.Misali, buhunan kayan lambu a cikin buhunan foil na aluminum a cikin nau'ikan abinci masu dumama kansu, ko kuma buhunan dafa abinci na yau da kullun kamar naman alade mai ɗanɗanon Sichuan da naman alade mai ɗanɗanon kifi, duk suna cikin nau'in abincin gwangwani.
Kusan 2000, a matsayin farkon masana'antu a masana'antar abinci, abincin gwangwani a hankali an lakafta shi da "marasa lafiya".
A shekara ta 2003, an yi la'akari da jerin sunayen "Abincin Gwangwani Mafi Girma Goma da WHO ta buga" (an jera abincin gwangwani) a matsayin fuse don sanyin abincin gwangwani a cikin mutane.Ko da yake an karyata wannan jerin sunayen, amma abincin gwangwani, musamman na gargajiya “abincin gwangwani” (wanda aka cika cikin ƙarfe ko gilashi), yana da wuya a buɗe kalmar sirrin jama’ar China.
Bayanai sun nuna cewa, duk da cewa noman gwangwani da kasar ta ke yi shi ne na farko a duniya, amma yawan abincin gwangwani da kowane mutum ke amfani da shi bai kai kilogiram 8 ba, kuma mutane da yawa suna cin kasa da akwati biyu a shekara.
Cin abincin gwangwani kusan daidai yake da cin abubuwan kiyayewa?Wannan karamin binciken ya nuna cewa kashi 69.68% na masu amsa ba safai suke siyan abincin gwangwani ba, kuma kashi 21.72% na masu amsa suna siyan shi lokaci-lokaci.A lokaci guda, ko da yake 57.92% na masu amsa sun yi imanin cewa abincin gwangwani yana da sauƙin adanawa kuma ya dace da safa a gida, 32.58% na masu amsa har yanzu sun yi imanin cewa abincin gwangwani yana da tsawon rai kuma dole ne ya sami abubuwan kiyayewa da yawa.
A haƙiƙa, abincin gwangwani ɗaya ne daga cikin ƴan abinci waɗanda ke buƙatar a'a ko kaɗan.
"Ma'aunin Tsaron Abinci na Ƙasa don Amfani da Abubuwan Abincin Abinci" ya nuna cewa ban da bayberry gwangwani (ana ba da izinin ƙara propionic acid da sodium da salts calcium, matsakaicin adadin amfani shine 50 g / kg), gwangwani bamboo harbe, sauerkraut, fungi mai cin abinci da kwayoyi (an yarda don ƙara Sulfur dioxide, matsakaicin adadin amfani shine 0.5 g / kg), nama gwangwani (an yarda da nitrite, matsakaicin adadin amfani shine 0.15 g / kg), waɗannan nau'ikan abinci na gwangwani guda 6 suna buƙatar sosai. ƙananan allurai na masu kiyayewa don magance takamaiman ƙwayoyin cuta, kuma sauran ba za a iya ƙarawa ba.abin kiyayewa.
Don haka, menene "shekarun daskararre" na abincin gwangwani wanda sau da yawa ana ajiye shi har tsawon shekaru 1 zuwa 3 ko ma ya fi tsayi a dakin da zafin jiki?
Wu Xiaomeng ya shaidawa wakilin "labaran masu amfani da kasar Sin" cewa, ana kiyaye abincin gwangwani ta hanyar fasaha guda biyu na bakar fata da kuma ajiyar da aka rufe.A mafi yawan lokuta, lalacewar abinci yana shafar ƙwayoyin cuta kamar ƙwayoyin cuta da ƙwayoyin cuta.Sarrafa abincin gwangwani ta hanyoyin haifuwa kamar zafin jiki da matsa lamba na iya haifar da adadi mai yawa na waɗannan ƙwayoyin cuta.A lokaci guda, matakai kamar shaye-shaye da rufewa na iya rage gurɓatar abinci sosai.Abun iskar oxygen da ke cikin akwati yana hana ci gaban wasu ƙwayoyin cuta masu yuwuwa a cikin akwati, kuma yana toshe hanyar iskar oxygen ko ƙwayoyin cuta a waje da kwandon, yana tabbatar da amincin abinci.Tare da haɓaka fasahar sarrafa abinci, sabbin fasahohi irin su haifuwar yanayi mai sarrafawa da haifuwar microwave suna da ɗan gajeren lokacin dumama, ƙarancin amfani da makamashi, da ingantaccen haifuwa.
Sabili da haka, ba lallai ba ne a damu da yawancin abubuwan kiyayewa a cikin kayan gwangwani.“sanannun kimiyya” a Intanet cewa “cin abincin gwangwani ya kusan daidai da cin abubuwan da ake kiyayewa” gaba ɗaya abin tsoro ne.
Shin abincin gwangwani ya lalace kuma yana da gina jiki?
Binciken ya gano cewa baya ga damuwa game da abubuwan da ake kiyayewa, 24.43% na masu amsa sun yi imanin cewa abincin gwangwani ba sabo bane.Daga cikin masu amsa sama da 150 wadanda ba safai suke saya ba da kuma “ba sa saya” abincin gwangwani, kashi 77.62% na masu amsa sun yi imanin cewa abincin gwangwani ba sabo ba ne.
Duk da cewa wasu masu amfani da kayan abinci sun fara tunanin zabar abincin gwangwani wanda ya fi sauƙi don adanawa saboda dalilai kamar rigakafin cututtuka da sarrafa su da kuma tarawa a gida, wannan bai canza tunanin mutane ba game da “tsayawa”.
Hasali ma, bullar fasahar sarrafa gwangwani ita kanta ita ce ta sa abinci sabo.
Wu Xiaomeng ya bayyana cewa abinci kamar nama da kifi za su lalace cikin sauri idan ba a sarrafa su cikin lokaci ba.Idan ba a sarrafa kayan lambu da 'ya'yan itatuwa a cikin lokaci ba bayan an tsince su, za a ci gaba da rasa abubuwan gina jiki.Sabili da haka, wasu samfuran da ke da ingantacciyar sarkar samar da kayayyaki gabaɗaya suna zaɓar lokacin balagagge tare da mafi girman samar da sinadarai da sanya su sabo, kuma duk zaɓin kayan abu da tsarin sarrafawa yana ɗaukar ƙasa da sa'o'i 10.Babu sauran asarar abinci mai gina jiki fiye da hanyar da sabbin kayan abinci ke ɗauka daga ɗauka, jigilar kaya, siyarwa, sannan zuwa firiji na mabukaci.
Tabbas, wasu bitamin da ke da ƙarancin juriya na zafi suna rasa zafi yayin gwangwani, amma yawancin abubuwan gina jiki ana kiyaye su.Wannan asarar kuma bai wuce asarar kayan lambu da ake dafawa gida yau da kullun ba.
Wani lokaci, abincin gwangwani na iya zama da amfani ga riƙewar bitamin.Misali, tumatir gwangwani, ko da yake an haifuwa, yawancin abubuwan da ke cikin bitamin C har yanzu suna nan lokacin da suka bar masana'anta, kuma suna da ƙarfi sosai.Wani misali kuma shine kifi gwangwani.Bayan yawan zafin jiki da kuma haifuwar matsa lamba, ba kawai nama da kasusuwa na kifi sun fi laushi ba, har ma da yawan adadin calcium yana narkewa.Abubuwan da ke cikin calcium na kwalin kifin gwangwani na iya zama sama da na sabon kifin mai nauyi sau 10.Iron, zinc, iodine, selenium da sauran ma'adanai a cikin kifi ba za a rasa ba.
Me ya sa ba za a iya “mai” abincin gwangwani ba
A mafi yawan lokuta, ana ba da shawarar cewa mabukaci su je manyan kantuna ko manyan kantuna don siyan kayayyaki daga masana'antun yau da kullun, kuma su yi la'akari da ingancin abincin gwangwani ta fuskar bayyanar, marufi, ingancin azanci, lakabi, da alama.
Wu Xiaomeng ya tunatar da cewa, gwangwani na gwangwani na karfe na yau da kullun ya kamata su kasance da cikakkiyar siffa, babu nakasu, ba lalacewa, ba tabo ba, kuma murfin kasa ya zama cikin ciki;tsakiyar murfin karfe na gwangwani gilashin ya kamata ya zama dan damuwa, kuma abin da ke ciki ya kamata a duba ta cikin jikin kwalban.Ya kamata siffar ya zama cikakke, miya a fili, kuma babu ƙazanta.
Tunatarwa ta musamman ita ce, idan kun ci karo da waɗannan sharuɗɗa, komai jarabar abin da ke cikin gwangwani, kada ku ci.
Daya shine gwangwani "sauraron mai", wato, tankin fadadawa.Babban dalilin fadada gwangwani shi ne cewa ciki na gwangwani yana gurbata da ƙananan ƙwayoyin cuta kuma yana haifar da iskar gas.Wadannan iskar gas suna taruwa zuwa wani matsayi, wanda zai haifar da lalacewar gwangwani.Saboda haka, abincin gwangwani yana "ƙara nauyi", alamar ja mai haske wanda ya tafi mara kyau.
Na biyu, marufi na gwangwani yana zubewa da m.A cikin tsari na ajiya da sufuri na kayan gwangwani, saboda raguwa da wasu dalilai, marufi na samfurin zai zama nakasu, kuma iska ta zube a hatimin murfin gwangwani.Ruwan iska yana haifar da samfuran da ke cikin gwangwani su haɗu da duniyar waje, kuma ƙananan ƙwayoyin cuta na iya yin amfani da damar shiga.
Binciken ya gano cewa kashi 93.21% na wadanda suka amsa suna da zabin da ya dace kan wannan.Duk da haka, kimanin kashi 7% na masu amsa sun yi imanin cewa ƙullun da aka yi a lokacin sufuri ba babbar matsala ba ce, kuma sun zaɓi saya da ci.
Wu Xiaomeng ya tunatar da cewa, yawancin naman gwangwani da 'ya'yan itatuwa da kayan marmari ba su da nauyi sosai, kuma ana ba da shawarar a ci su lokaci guda bayan bude su.Idan ba za ku iya gamawa ba, sai ku zuba shi a cikin kwandon abinci na enamel, yumbu ko filastik, ku rufe shi da filastik kunsa, ajiye shi a cikin firiji, sannan ku ci shi da wuri-wuri.
Amma ga gwangwani sugar miya da jam, da sugar abun ciki ne gaba ɗaya 40% -65%.Dangane da magana, ba shi da sauƙin lalacewa bayan buɗewa, amma bai kamata ya kasance cikin sakaci ba.Idan ba za ka iya ci gaba daya ba, sai a rufe tulun, ko kuma a zuba a cikin wani akwati dabam sannan a rufe da roba, sannan a ajiye a cikin firij, sannan a yi kokarin ci cikin kwana biyu ko uku.A cikin kaka da hunturu, ana iya adana shi don wasu 'yan kwanaki.
Hanyoyin haɗi: Aseptic na Kasuwanci
Abincin gwangwani ba cikakke ba ne, amma bakararre ne na kasuwanci.Haihuwar kasuwanci tana nufin yanayin da abinci gwangwani, bayan matsakaicin zafi mai zafi, ba ya ƙunshi ƙwayoyin cuta masu cutarwa, kuma baya ɗauke da ƙwayoyin cuta marasa cuta waɗanda za su iya ninka a cikinsa a yanayin zafi na yau da kullun.A cikin yanayin rashin lafiya na kasuwanci, ana iya ba da tabbacin abincin gwangwani ya kasance mai aminci don amfani.
Lokacin aikawa: Janairu-04-2023