Fatalwar Chili Pods2: Dukan tudu masu zafi-Ya cancanci zafi?

Idan kuna aiki a cikin miya mai zafi, kayan yaji, ko ma R&D don tsantsar capsaicin, tabbas kun lura da tsayin daka zuwa ga ganowa, mai zafi fatalwa barkono. A gaskiya, kwanakin “zafin asiri” suna shuɗewa; masu siye suna son aikin Scoville mai maimaitawa da tsabtataccen micro. Nan ke nan Fatalwar Chili Pods2 An sami kulawa - girma a Yunnan, ana sarrafa shi a Hebei, kuma an sanya shi don kasuwar Amurka/EU tare da ƙudirin SHU ~ 600,000. Ƙananan kwasfa, fata mai laushi, babban naushi.

Abubuwa biyu: zafi mai iya tsinkaya da sarƙoƙi mai tsabta. Yawancin abokan ciniki sun ce yanayin zafi yana jin "gaskiya" - ba gajeriyar karu ba, amma ƙonawa mai ɗorewa wanda ke ɗauka ta hanyar dafa abinci. Kuma, ee, buƙatu yana da ƙarfi a cikin Amurka da Turai, a wani ɓangare saboda samfuran suna son ƙarancin abubuwan ban mamaki a cikin ƙaramin da danshi lokacin ƙima.

• Danyen abu: balagagge fatalwar chili daga Yunnan; girbi a kololuwar ja.
• bushewa na farko: sarrafa bushewar rana ko ƙarancin zafi don adana capsaicinoids.
• Tsaftacewa & lalata: inji + manual.
• Rarraba: masu rarraba launi na gani; tantance al'amuran waje; gano karfe (Fe/Non-Fe/SS).
• Gyaran danshi: gama-bushe zuwa ƙayyadaddun bayanai; daidaita.
• Gwaji: HPLC don capsaicinoids (AOAC 995.03); micro ta ISO 4833-1/21527; Salmonella ta BAM. [1] [2] [3]
• Shiryawa: nitrogen flush na zaɓi; hatimi-bayyane.
• Takardun: ganowa da yawa; COA akan buƙata; lakabin kowane kasuwa mai siye (misali, Codex/US). [4]

Yi amfani da lokuta: miya mai zafi, mai barkono, shafan nama, ƙurar abun ciye-ciye, sansanonin ramen, gaurayawan kayan yaji, da hakar R&D na tushen capsaicin. Abubuwan amfani sun haɗa da babban bayanin kula mai ƙanshi don barkono fatalwa (ba duka suke yi ba), ƙananan kwasfa waɗanda ke yin niƙa a ko'ina, kuma-a aikace-ƙananan ƙugiya yayin niƙa lokacin da danshi ke riƙe ƙasa da 11%. A haƙiƙa, ga alama ƙananan masu yin tsari kamar “gafara” yanayin zafi a raguwar dafa abinci.

• Yanke ko niƙa girman (flakes 4-8 raga, foda 20-60 raga).
• Tagar ƙayyadaddun zafi (misali, 500-700k SHU hari; tabbaci ta HPLC).
• Makasudin danshi (≤10% don niƙa mai kyau, ≈12% don kwasfa).
• Tambarin mai zaman kansa, lambar lamba/bugu mai ƙuri'a, ruwan ɗumbin nitrogen, masu bushewa.

Farkon miya mai zafi na Midwest ya koma Fatalwar Chili Pods2 bayan SHU mara daidaituwa tare da wadataccen tushen tushen. Sun ba da rahoton ƙarar zafi da ƙarancin niƙa, musamman a cikin watanni masu ɗanɗano. A Turai, wani mai kayan yaji ya gaya mani cewa QA ɗin su ya nuna ƙarancin lahani na gani bayan nau'in gani-kananan abu, babban yawan amfanin ƙasa.

Nemi COAs tare da capsaicinoids na HPLC (AOAC 995.03), danshi, da ƙananan ƙwayoyin cuta (hanyoyin ISO). Yawancin masu siye kuma suna daidaitawa zuwa jagorar Codex don kayan yaji da ganyayen kayan abinci. Don takaddun shaida, tambayi masu ba da kaya game da shirye-shiryen amincin abinci kamar HACCP da ISO 22000 (takardun ya bambanta da shuka). [1][2][3][4]

• Capsaicinoids: yayi daidai da ≈600k SHU manufa (HPLC). [1][5]
• Danshi: 8-12% na al'ada don kwasfa.
• Micro: TPC/Yast-Mold a cikin ƙayyadaddun mai siye; Salmonella: ba a gano ba/25 g. [2][3]

Lura: Takaddun bayanai da ke sama sune makasudi na yau da kullun; tabbatar da adadin COA na yanzu. Sakamakon ainihin duniya na iya bambanta ta yanayi da kuma ajiya.

1. Hanyar Aiki ta AOAC 995.03, Capsaicinoids a cikin Capsicum ta HPLC. https://www.aoac.org
2. TS EN ISO 4833-1 Microbiology na sarkar abinci - Lissafin ƙwayoyin cuta https://www.iso.org/standard/53728.html
3. FDA BAM, Babi na 5: Salmonella. https://www.fda.gov/food/laboratory-methods-food/bacteriological-analytical-manual-bam
4. Codex CXS 353: Gabaɗaya Matsayi don Kayan yaji da Ganyayyaki. https://www.fao.org/fao-who-codexalimentarius
5. Encyclopaedia Britannica, sikelin Scoville. https://www.britannica.com/science/Scoville-heat-unit