Isosi eshisayo ivamise ukuphakelwa kuyoingilazi sauce amabhodlela. Amabhodlela engilazi aphephile ukuthi angagcina isoso elishisayo ngoba avikelekile ekushiseni. Kodwa-ke, uma ukhetha ukugcina isoso elishisayo emabhodleleni epulasitiki, udinga ukuthatha izinyathelo zokugwema noma yikuphi ukulimala kokushisa. Ukushisa kungathinta amapulasitiki, kuwenze aphuke futhi abe brittle. Lokhu kungaholela ekuvuzeni nasekuchithekeni. Ukuvimbela lokhu, kufanele ugcine isoso elishisayo endaweni epholile, ngaphandle kwelanga eliqondile. Isosi eshisayo egcinwe ezitsheni zepulasitiki kufanele igcinwe esiqandisini.
Abantu abaningi bazenzela i-sauce eshisayo, bazenzele bona noma bayidayisele abanye. Nakuba ngokuvamile enempilo futhi enambithekayo, isoso eshisayo yokufaka amabhodlela ngendlela efanele ingaba yinto ekhohlisayo. Ngakho uyibhodlela kanjani isoso yabo eshisayo?
Kungani ugcina isoso elishisayo emabhodleleni engilazi?
Uma singena esigabeni sezinongo sesitolo esikhulu, izinhlobonhlobo zemikhiqizo yesoso eshisayo kanye nokupakishwa kwamabhodlela engilazi kuhlala kusezingeni eliphezulu. Le ndlela yokupakisha yendabuko, empeleni, iqukethe ukucatshangelwa kwesayensi okuningi kanye nenani elisebenzayo.
Okokuqala, ukuzinza kwamakhemikhali amabhodlela engilazi kuphezulu kakhulu. Kungakhathaliseki ukuthi ama-pickle, isoso yesoya, noma isosi eshisayo, lokhu kudla kuvame ukuqukatha izingxenye ezine-asidi noma ezine-alkaline, futhi ingilazi ayiphenduli kalula ngalezi zinto, ngaleyo ndlela kuqinisekisa ukuphepha nokwethembeka kokudla. Ngokuphambene, izinto zepulasitiki zingase zikhiphe izinto eziyingozi empilweni yomuntu lapho zichayeka kumakhemikhali athile isikhathi eside.
Okwesibili, amabhodlela engilazi avalwe kahle. Amasoso ashisayo ngokuvamile anezithako ezinamafutha, futhi lapho la mafutha namafutha ehlangana nepulasitiki, angase angene epulasitikini, okube kuthinta izinga nokuphepha kwesoso esishisayo. Amabhodlela engilazi, ngakolunye uhlangothi, ahlinzeka ngophawu oluphumelelayo, ukuvimbela i-oxidation yamafutha namafutha kanye nokungena kokungcola kwangaphandle.
Ngaphezu kwalokho, ukucaca kwamabhodlela engilazi kuvumela abantu ukuthi babone okuqukethwe kwebhodlela shazi. Lokhu akwengezi nje kuphela ekuthandeni komkhiqizo kodwa futhi kwenza kube lula kubathengi ukuthi benze izinqumo lapho bethenga. Ngesikhathi esifanayo, amabhodlela engilazi abonisa ngale nawo enza kube lula ukuthi amabhizinisi abonise umbala nokuthungwa kwemikhiqizo yawo futhi athuthukise isithombe somkhiqizo wabo.
Ngaphezu kwalokho, amabhodlela engilazi anokushisa okuhle kakhulu nokumelana nokucindezela. Ngesikhathi sokukhiqizwa kwe-sauce eshisayo, izinga lokushisa eliphezulu, nokucindezela inzalo kuvame ukudingeka ukuze kuqinisekiswe ukuphepha kokudla. Ingilazi ingamelana nezimo ezimbi kangako ngaphandle kokonakala noma ukukhulula izinto eziyingozi njengepulasitiki.
Kuyaqapheleka futhi ukuthi ukuphinda kusetshenziswe kabusha kanye ne-eco-friendly yamabhodlela engilazi kungenye yezizathu zokuthandwa kwawo. Njengezinto ezingase zisetshenziswe kabusha futhi ziphinde zisetshenziswe izikhathi ezingenamkhawulo, amabhodlela engilazi awagcini nje ukunciphisa inani lemfucuza ekhiqizwayo kodwa futhi asize ekunciphiseni izindleko zokukhiqiza nokunciphisa ukucindezeleka kwemvelo.
Ukufingqa, amabhodlela engilazi abe yisinqumo esifanele sokupakisha isoso esishisayo neminye imikhiqizo yokudla ngenxa yezinzuzo zabo eziningi njengokuzinza kwamakhemikhali, ukubekwa uphawu okuhle, obala, ukumelana nokushisa nokucindezela, kanye nobungane bemvelo.
Nciphisa amabhodlela ososo oshisayo
Nciphisa amabhodlela engilazi ngaphambi kokuwagcwalisa ngamasoso. Okokuqala, ukuvala inzalo kubulala ngempumelelo noma yimaphi ama-microorganisms okungenzeka akhona ngaphakathi nasemlonyeni webhodlela. Kungakhathaliseki ukuthi ibhodlela elisanda kuvulwa noma isitsha esiphinde sasetshenziswa, nakanjani lizongcoliswa amanye amagciwane, isikhunta, noma amanye amagciwane. Lawa ma-microorganisms anganda ngokushesha endaweni efanele, okungase kuholele ekonakaleni kokudla noma kukhiqize izinto ezinobuthi ezisongela impilo yomuntu. Ngokuvala inzalo, singayinciphisa kakhulu le ngozi.
Okwesibili, ukwenza inzalo kusiza ukugcina ikhwalithi nokunambitha kwesoso. Amabhodlela angenalutho angase abe nephunga elisele noma amabala, futhi lokhu kungcola kuzothinta ngokuqondile ukunambitheka okuhlanzekile kwesoso. Amabhodlela afakwe inzalo ngokuqinile, nokho, aqinisekisa ukuthi amasoso avikelekile ekungcoleni kwangaphandle ngesikhathi sokugcinwa, ngaleyo ndlela agcine ukunambitheka kwawo kwasekuqaleni kanye nekhwalithi.
Ukwengeza, ukuvala inzalo kuyisivikelo esibalulekile sokuphepha kokudla. Ngesikhathi sokucubungula nokugcinwa kokudla, noma yikuphi ukunganaki kungaholela ezinkingeni zokuphepha kokudla. Ukufaka inzalo amabhodlela engilazi ososo kuqinisekisa ukuthi zonke izinyathelo zenqubo, kusukela emthonjeni kuya etafuleni, zihlangabezana nezindinganiso zokuhlanzeka, ukuze abathengi bakwazi ukudla ngokuthula kwengqondo.
Kuyaphawuleka ukuthi ukukhetha indlela yokuvala inzalo nakho kubalulekile. Izindlela ezijwayelekile zokuvala inzalo zifaka ukuvalwa kwesitimu esisezingeni eliphezulu kanye nokuvalwa kokukhanya kwe-ultraviolet. Empeleni, indlela efanele yokubulala amagciwane kufanele ikhethwe ngokuya ngesimo esithile futhi kuqinisekiswe ukunemba nokuphepha kwenqubo yokubulala amagciwane.
Izindlela Zokufaka Ibhodlela Isoso Yakho Eshisayo
1. Nikeza amabhodlela engilazi yakho noma izimbiza, izitsha, nezinye izinto zokusebenza ukugeza okushisayo, bese uziyeka zome ngokuphelele.
2. Linganisa i-pH yesoso yakho ukuze uqiniseke ukuthi ine-asidi ngokwanele. Ungakwazi ukwehlisa i-pH ngoviniga, ijusi kalamula, noma ushukela.
3. Uma usebenzisa iziqukathi zengilazi futhi amasoso ane-pH engaphansi kuka-4.6, kufanele uwagcwalise ashisayo. Lokho kusho ukuthi kufanele uthele isoso emabhodleleni ezingeni lokushisa elingu-140 kuya ku-180 degrees Fahrenheit noma 60 kuya ku-82 degrees Celsius, uqinise amakepisi, bese uwabhekisa phansi. Ukushisa okuphezulu kwesoso kusiza ukuqeda i-pasteurize, futhi ibhodlela elibheke phansi livumela uketshezi ukuthi lubulale ikepisi. Qiniseka ukuthi ushiya isikhala esincane sekhanda phezulu ebhodleleni.
4. Ungaphinda ubilise ibhodlela emanzini ashisayo imizuzu eyishumi ukuvimbela ukuvutshelwa okwengeziwe. Faka ibhodlela ebhodweni lamanzi abilayo (220 degrees Fahrenheit noma 104 degrees Celsius) ngokuhlukana ngamasentimitha ambalwa. Qinisekisa ukuthi ibhodlela licwiliswe ngokuphelele. Susa amabhodlela bese uwavumela ukuthi aphole.
5. Vala ibhodlela lakho kahle. Ungasebenzisa i-induction sealer ukuze uvale ibhodlela. Kukhona futhi ama-cap liners okugcina isoso yakho eshisayo ingavuzi.
Izinyathelo zokulondoloza i-sauce eshisayo:
1) Ungakwazi ukugcina isitsha esiqandisini ukuze usigcine sibanda. Isiqandisi sibambezela ukukhula kwama-microorganisms ku-sauce eshisayo futhi kwandisa impilo yeshalofu.
2) Imisebe ye-Ultraviolet evela elangeni ingasheshisa ukubola kwemisoco esoso esishisayo, okuholela ekuwohlokeni kokunambitheka. Ngakho-ke, gcina isoso elishisayo kude nelanga eliqondile endaweni epholile neyomile.
3) Uma uphatha isoso esishisayo, gcina izandla zakho nezitsha zihlanzekile. Gwema ukuthatha isoso eshisayo nezinkezo ezingcolile noma amanye amathuluzi ukuvimbela ukungcoliswa kwamagciwane.
4) Ungayenzi isoso eshisayo kakhulu ngesikhathi esisodwa ukuze ugweme ukuyigcina isikhathi eside futhi ibangele ukuthi yonakale. Kwenze ngokulinganisela ngokuya ngesidingo sangempela futhi ukwenze kabusha lapho usuqedile ngakho ukuze uqinisekise ubusha futhi ugweme ukumoshwa.
I-XuzhouAnt Glass Products Co., Ltd ingumnikezeli ochwepheshe embonini yezingilazi zaseChina, sisebenza kakhulu ezinhlotsheni ezahlukene zamabhodlela engilazi nezimbiza zengilazi. Siyakwazi futhi ukuhlinzeka ngokuhlobisa, ukuphrinta isikrini, ukupenda kokufafaza nokunye ukucubungula okujulile ukuze sifeze izinkonzo "zesitolo esisodwa". I-Xuzhou Ant glass iyiqembu lochwepheshe elinekhono lokwenza ngokwezifiso ukupakishwa kwengilazi ngokuhambisana nezidingo zamakhasimende, futhi linikeze izixazululo ezichwepheshile kumakhasimende ukukhulisa inani lemikhiqizo yawo. Ukwaneliseka kwamakhasimende, imikhiqizo yekhwalithi ephezulu kanye nesevisi elula kuyizinjongo zenkampani yethu. Sikholelwa ukuthi siyakwazi ukusiza ibhizinisi lakho ukuthi likhule ngokuqhubekayo kanye nathi.
Silandele Ukuze uthole Ulwazi Olwengeziwe
Uma unentshisekelo ngemikhiqizo yethu, sicela ukhululekeXhumana nathi:
Email: rachel@antpackaging.com/ claus@antpackaging.com
Ucingo: 86-15190696079
Isikhathi sokuthumela: Aug-02-2022