Kungakhathaliseki ukuthi ungumuntu othanda uviniga noma usanda kuqala ukuhlola izimangaliso zakhona, lesi sihloko sizokunikeza lonke ulwazi oludingayo ukuze ugcine uviniga wakho umusha futhi unambitheka. Kusukela ekuqondeni ukubaluleka kokugcinwa okufanele ukuya ekukhetheni ibhodlela leviniga elilungile, sizocubungula imininingwane yokulondoloza uviniga wakho.
Ukubaluleka kwesitoreji esifanele:
Okokuqala, ukugcina uviniga ngendlela efanele kusiza ukuvimbela i-oxidation. Ukuchayeka emoyeni kubangela ukuba izingxenye zikaviniga zibhidlike, okuholela ekulahlekelweni ukunambitheka namandla. Ngokuvala iziqukathi nokunciphisa ukuchayeka komoya, unganciphisa le nqubo futhi ugcine uviniga wakho umusha.
Okwesibili, ukugcinwa okufanele kusiza ukuvikela uviniga ekukhanyeni. Ukukhanya kwe-Ultraviolet kungehlisa izinga likaviniga futhi kwenze ungabi namandla ngokuhamba kwesikhathi. Ukukhetha opaqueingilazi uviniga iziqukathinoma ukugcina uviniga endaweni emnyama kungawuvikela ekukhanyeni okuyingozi futhi kugcine ubuqotho bawo.
Izindlela ezifanele zokugcina uviniga wakho:
1. Khetha isiqukathi esifanele:
Sebenzisa isitsha esifanele. Uviniga une-asidi. Ngakho-ke, uviniga akufanele ugcinwe ezitsheni ezenziwe ngethusi, ithusi, insimbi, ipulasitiki, noma ithini, njengoba ukugqwala nokucwiliswa kungenzeka, okuholela ekuphenduleni phakathi kwensimbi noviniga okungalimaza ukudla. Isitsha esiphephe kunazo zonke sokugcina uviniga ingilazi. Futhi, qiniseka ukuthi ibhodlela lengilazi elingangeni moya. Nawa amabhodlela kavinigaUmkhiqizi Wokufaka I-ANTincoma.
2. Gcina uviniga wakho kude nokukhanya:
Ukukhanya kungenye yezinto ezibalulekile ezithinta impilo yeshalofu likaviniga. Uma uviniga uchayeka ekukhanyeni, ikakhulukazi elangeni, izinga lawo liyawohloka ngokuhamba kwesikhathi. Imisebe ye-UV evela elangeni ibangela ukusabela kwamakhemikhali kuviniga okushintsha ukunambitheka kwawo, umbala, kanye nokwakheka kwawo sekukonke.
Ukuze uvikele uviniga wakho ekukhanyeni kwelanga, kufanele ugcinwe endaweni emnyama nomaopaque glass uviniga ibhodlela. Khetha iziqukathi ezenziwe ngamabhodlela engilazi azovimba ukukhanya ngempumelelo. Gwema iziqukathi ezicacile noma ezibonisa ngale njengoba zinikeza ukuvikeleka okuncane ekukhanyeni.
3. Gcina uviniga wakho kude nezinga lokushisa eliphezulu:
Izinga lokushisa lidlala indima ebalulekile ekugcineni ikhwalithi nokuphila isikhathi eside kukaviniga. Kubalulekile ukugcina uviniga ekushiseni okuzinzile futhi okulinganiselwe ukuvimbela noma yimiphi imiphumela emibi. Amazinga okushisa aphakeme kakhulu, noma ashisa kakhulu noma abanda kakhulu, angaphazamisa ukunambitheka kanye nokuzinza okuphelele kukaviniga.
Ngokufanelekile, uviniga kufanele ugcinwe ekamelweni lokushisa, cishe ama-degrees Fahrenheit angama-68 kuya kwangu-72. Gwema ukubeka uviniga ekushiseni ngokweqile, njengaseduze kwesitofu noma kuhhavini, njengoba amazinga okushisa aphezulu angasheshisa ukubola.
4. Gwema ukuchayeka uviniga emoyeni:
Uma uviniga uhlangana nomoya, uthola inqubo eyaziwa ngokuthi i-oxidation, eyehlisa izinga layo ngokuhamba kwesikhathi. I-oxidation idala ukuthi uviniga ulahlekelwe ukunyakazisa kwawo futhi ukhiqize ukunambitheka okungekho okusha.
Ukuze unciphise ukuchayeka komoya, kubalulekile ukuqinisekisa ukuthi isiqukathi sivalwe kahle. Uma usebenzisa iphakheji yasekuqaleni, qiniseka ukuthi ikhava ivikelekile ngemva kokusetshenziswa ngakunye. Uma udlulisela uviniga kwesinye isitsha, khetha esivalekile ukuze kungangeni moya.
Kungani Ugcina Uviniga Emabhodleleni Engilazi?
Uviniga uyi-condiment evamile esetshenziswa kaningi esiza kuyo yonke into kusukela ekuphekeni kuya ekuhlanzeni. Kodwa-ke, indlela ogcina ngayo uviniga inomthelela omkhulu kwikhwalithi yayo nokuphila isikhathi eside. Kungani kufanele ugcine uviniga emabhodleleni engilazi? Nazi izizathu ezimbalwa ezibalulekile.
Okokuqala, amabhodlela engilazi ayizinto ze-inert ezingaphenduli ngamakhemikhali ngeviniga. Uviniga uqukethe ama-asidi, ikakhulukazi i-acetic acid, futhi le ngxenye ingasabela ngeziqukathi ezithile zepulasitiki noma zensimbi, okubangela izinguquko kukunambitheka kanye nekhwalithi kaviniga. Ngakolunye uhlangothi, ingilazi ayikhiqizi izinkinga ezinjalo futhi ingagcina ukunambitheka kwasekuqaleni kukaviniga.
Okwesibili, amabhodlela engilazi anezindawo ezinhle zokuvala uphawu. Uviniga uketshezi oluguquguqukayo kalula, uma lungagcinwanga kahle, ukugxila kwalo kuzokwehla kancane kancane, kuthinte ukusetshenziswa komphumela. Ukusebenza kokuvalwa kwamabhodlela engilazi kungavimbela ngempumelelo ukuvuthwa kweviniga, ukuze kuqinisekiswe ukuthi igcina ukugxila kwayo kwasekuqaleni kanye nokunambitheka kwayo isikhathi eside.
Ngaphezu kwalokho, amabhodlela engilazi asobala kakhulu, okwenza kube lula ukubona isimo sikaviniga. Ngebhodlela lengilazi elikhanyayo, ungabona umbala nokuthungwa kukaviniga futhi uthole ngokuhamba kwesikhathi ukuthi kukhona yini ukuwohloka noma okunye okungajwayelekile. Lokhu kukusiza ukuthi wenze isinqumo esifanele ngaphambi kokuwusebenzisa futhi ugweme ukusebenzisa uviniga owonakele noma ongashadi.
Ukwengeza, amabhodlela engilazi anokushisa okungcono nokumelana nokubanda futhi angagcinwa ngokuzinzile ezindaweni ezihlukene zokushisa. Kungakhathaliseki ukuthi ifakwe esiqandisini noma igcinwe ekamelweni lokushisa, amabhodlela engilazi alungiswa kahle futhi ngeke athinte izinga likaviniga ngenxa yezinguquko zokushisa.
Okokugcina, ngokombono wemvelo, amabhodlela engilazi ayisitsha esingasetshenziswa kabusha. Uma kuqhathaniswa namabhodlela epulasitiki alahlwayo, amabhodlela engilazi angasetshenziswa kabusha ekupheleni kokuphila kwawo okuwusizo, okunciphisa ukungcoliswa kwemvelo. Ukukhetha amabhodlela engilazi ukugcina uviniga kuyisiqinisekiso sekhwalithi kanye nesimo sengqondo esinomthwalo wemfanelo maqondana nemvelo.
Nini Ukushintsha Uviniga Wakho?
Uviniga, i-condiment evamile, udlala indima ebalulekile emakhishini ethu. Kodwa-ke, njenganoma yikuphi okunye ukudla, uviniga unokuphila kweshalofu, futhi uviniga ophelelwe yisikhathi ungase ungalahlekelwa ukunambitheka kwawo kwasekuqaleni, kodwa futhi ube yingozi empilweni yakho. Ngakho-ke, kufanele sisho kanjani ukuthi nini esikhundleni sikaviniga?
Okokuqala, ukubuka ukubonakala kukaviniga kuyindlela elula kodwa ephumelelayo. Uviniga omusha ngokuvamile ubonakala ucacile futhi usobala. Uma uqaphela ukuthi uviniga uye waba namafu, noma ukuthi kukhona ama-deposits avelayo, lokhu kungase kube uphawu olucacile lokonakala. Ngaphezu kwalokho, umbala weviniga ungase ushintshe, njengokusuka kombala omnyama wokuqala kuya kumbala okhanyayo, okungase kusho nokuthi uviniga awusekho.
Okwesibili, inzwa yokuhogela nayo iyithuluzi elibalulekile ekunqumeni ukuthi uviniga udinga ukushintshwa yini. Uviniga omusha unesimo sephunga elimuncu, okuyi-flavour yesiginesha kaviniga. Kodwa-ke, uma uviniga ukhipha iphunga elimnandi, elimuncu noma elimuncu, cishe usumoshekile futhi akufanele usasetshenziswa.
Ngaphandle kokubukeka nephunga, ungakwazi futhi ukunquma isimo seviniga ngokuzama. Thatha isipuni esincane sikaviniga bese unambitha. Uma isanambitha futhi ingenayo iphunga, uviniga kufanele ube musha. Ngokuphambene nalokho, uma i-flavour iba buthuntu noma inokunambitheka okubabayo, okufuywayo, noma okunye okubi, khona-ke kufanele ucabangele ukufaka omusha esikhundleni sikaviniga.
Isiphetho:
Okumnyama kungcono, kokubiliuviniga ingilazi ibhodlelakanye nendawo yokugcina. Gwema ukubeka uviniga endaweni enelanga noma eduze neziko lapho ungahlangana khona nomthombo wokushisa. I-pantry noma ikhabethe yindawo engcono kakhulu yokugcina uviniga, futhi uma ugcinwe kahle, unempilo yeshalofu engapheli.
Uma unentshisekelo ngemikhiqizo yethu, sicela ukhululekeXhumana nathi:
Silandele Ukuze uthole Ulwazi Olwengeziwe
Isikhathi sokuthumela: Oct-30-2023