Rashin Shafin Wuta Abin zafi ga Fats da Oils
Ƙungiyar shan taba da aka yi amfani da shi
Mutane da yawa masu dafa suna sane da abubuwan da ke tafasasshen kayan da suke amfani dashi a cikin ɗakin abinci. Tsarin tafasa don ruwa, alal misali, shine 100 ° C ko 212 ° F. Amma tafasaccen man fetur, a gefe guda, yana da wuya a ƙayyade. Kuma hakan ya faru ne saboda da kyau a gaban man fetur mai dafa ko mai ya kai matakan tafasa, zai fara shan taba. Don haka a lokacin zabar mai ko man fetur don dafa tare, yana da mahimmanci a lura da batun shan taba.
Kamar yadda sunan yayi magana, batun shan taba shi ne yawan zafin jiki wanda mai ko man zai fara shan taba. Shan taba shine shaida akan rashin mai saboda zafi kuma zai iya haifar da ƙanshi da dandano. Shafin hayaki na mai dafa abinci ya bambanta ƙwarai, kuma ya dogara da abubuwan da aka gyara, asali, har ma da tsaftacewa. Shafin hayaki yana cigaba da ƙarawa kamar yadda ƙananan fatal acid ya rage da kuma matakin tsaftacewa yana ƙaruwa. Ayyukan man fetur yana samar da karin fatty acids, wani tsari wanda ke tafiyar da kimiyya a bayan tsarin cin abinci ba tare da amfani da man fetur guda daya zuwa zurfin fry fiye da sau biyu ba.
Don taimakawa wajen sanar da abincin ku na mai dafa abinci a cikin ɗakunan abinci, kayan abinci na yau da kullum da kuma danginsu na shan taba suna a cikin lakabi mai mahimmanci a cikin jerin haruffa, ciki har da yanayin Fahrenheit da Celsius.
Abincin shan taba na abinci Fats & Oils
Fat / Oil | Smoke Point (F) | Smoke Point (C) |
Avocado Oil | 570 F | 271 C |
Butter | 200-250 F | 120-150 C |
Canola Oil (mai ladabi) | 400 F | 204 C |
Coconut Oil (karin budurwa) | 350 F | 177 C |
Kayan shafawa (mai ladabi) | 450 F | 232 C |
Man Masara | 440 F | 227 C |
Flax iri Oil | 225 F | 107 C |
Ghee (haske Butter'0 | 485 F | 252 C |
Lard | 370 F | 188 C |
Olive Oil (karin budurwa) | 375 F | 191 C |
Man zaitun (budurwa) | 391 F | 199 C |
Olive Oil (karin haske) | 468 F | 242 C |
Man shanu | 450 F | 232 C |
Hanyoyin Sesame (ba a ƙayyade ba) | 350 F | 177 C |
Soybean Oil (mai ladabi) | 460 F | 238 C |
Kayan lambu Gyarawa | 360 F | 182 C |
Idan yazo ga zabar mafi yawan man fetur mafi kyau don girke-girke, akwai abubuwa da yawa da za a yi la'akari. Daga cikin mahimmanci shine dandano / dandano, darajar sinadaran, da kuma hayaki. Ga masu yawa dafa abinci, dandano da dandano na man fetur shine ainihin abin da ke cikin zabin su. Kyakkyawan abinci mai yawa shine manufa.
A yau, nauyin mai gina jiki (ko rashin shi) na wasu mai shi ne tattaunawa mai gudana, da kuma wanda ya kawo kayan da ba a sani ba kamar mai kwakwa a gaban makaman gida. Amma banda ganyayyaki da haɓaka mai gina jiki, mai dafa dole ne la'akari da shirye-shirye na abinci, wanda ya buƙaci kulawa da hayaki na man fetur. Alal misali, ƙanshin mai daɗin ruwan almond zai iya rushe ta hanyar zafi yana sa man fetur ya fi dacewa don yin sanyi. Ganin cewa babban hayaki na man fetur ya sa shi ya fi so don frying.
A matsayi na gaba daya, a lokacin da abinci mai laushi , yana da muhimmanci a zabi wani man da ke da tasirin shan taba. Yawancin abincin suna soyayye a tsakanin yanayin zafi na 350-450 ° don haka ya fi kyau a zabi wani man da yake da fure a sama da 400 ° F. Fats da mai tare da ƙananan shan taba, kamar man shanu da man zaitun, sun fi dacewa don ƙananan zafin jiki dafa abinci irin su layi.