Ukuvalwa kokutya likhonkco elibalulekileyo neliyimfuneko kwishishini lokutya.Ayigcini nje ukwandisa ubomi beshelufu yokutya, kodwa iqinisekisa nokhuseleko lokutya.Le nkqubo ayikwazi nje ukubulala ibhaktheriya ye-pathogenic, kodwa iphinde itshabalalise indawo yokuhlala ye-microorganisms.Oku kuthintela ngokufanelekileyo ukonakaliswa kokutya, kwandisa ixesha lokutya, kwaye kunciphisa imingcipheko yokhuseleko lokutya.
Ukuvalwa kobushushu obuphezulu buxhaphakile ngokukodwa ekusetyenzisweni kobugcisa bokwenza ukutya okunkonkxiweyo.Ngokufudumeza kwindawo yobushushu obuphezulu be-121°C, ii-microorganisms ezinobungozi kunye ne-pathogens ekudleni okusemathinini kunokupheliswa ngokupheleleyo, kuquka i-Escherichia coli, i-Streptococcus aureus, i-botulism spores, njl.
Ukongeza, ukutya okanye ukutya okunkonkxiweyo, njengezixhobo ezisebenzayo zokucoca ukutya okungekho-acidic (pH> 4.6), kudlala indima ebalulekileyo ekuqinisekiseni ukhuseleko lokutya.Ngexesha lenkqubo yokuvala inzala, silawula ngokungqongqo iqondo lobushushu ngaphakathi kokutya okanye ukupakisha okunkonkxiweyo ukuqinisekisa ukuba kugcinwa kuluhlu olufanelekileyo lwe-100.°C ukuya kwi-147°C. Kwangaxeshanye, sibeka ngokuchanekileyo kwaye siphumeze ukufudumeza okuhambelanayo, ubushushu obungaguqukiyo kunye nexesha lokupholisa ngokweempawu zeemveliso ezahlukeneyo ukuqinisekisa ukuba isiphumo sokusetyenzwa kwebhetshi nganye yeemveliso ezicwangcisiweyo sifikelela kweyona meko ilungileyo, ngaloo ndlela siqinisekisa ngokupheleleyo ukuthembeka. kunye nempumelelo yenkqubo yokuvala inzala.
Ixesha lokuposa: Jun-04-2024