Gishiri mai ruwan gishiri shine sunan na kowa don cakuda sodium chloride, ko gishiri gishiri, da sodium nitrite . An kuma kira shi InstaCure, Furor Prague, da kuma "Pökelsalz" a Jamusanci. Ana amfani dashi a kan nama don kada a samar da toxin botulinum. Gishiri mai gishiri ya zama mai guba ga mutane amma ba a yanzu a ƙarshe ba, ya warkar da nama a cikin wani abu mai girma don haifar da rashin lafiya ko mutuwa.
Gishiri mai gishiri yana da ruwan hoda mai launi don haka ba za'a iya rikita shi da gishiri gishiri ba.
A nitrite ya ba da launi mai kyau da dandano don warke nama.
Bayanin - Botardism Hazard
Da zarar aka sani da cutar sausage ko guba na sausage , ana kiran botulism bayan " botulus ," kalmar Latin don tsiran alade. A farkon shekarar 1817, Justinus Kerner a Wurttemberg ya bayyana a Jamus, kodayake Emile Pierre van Ermengem, Farfesa a Jami'ar Ghent, ba a gano shi ba har zuwa 1895.
Clostridium botulinum shine sunan kirki mai kyau, anaerobic (ba zai iya girma a gaban kwayoyin oxygen) kwayar dake ba a cikin ƙasa da ruwa . Matakan da za su iya kasancewa a cikin iska suna iya sauka a kan abinci. Idan ya sami yanayi mai kyau; low acid kuma kadan ko a'a oxygen, zai yi girma da kuma haifuwa.
Idan kwayar ta sake haifar da ita zai iya haifar da toxin da ake kira botulinums kuma ya haifar da botulism , rashin lafiya mai gina jiki wanda ya haifar da toxin.
Yana da wuya a kashe; daji zasu jure yanayin iska 212 ° F (100 ° C) don haka zafi zuwa 240 - 250 ° F (120 ° C) na tsawon minti 5 zuwa 10 ya zama dole don halakar da su.
Wannan yana buƙatar yin amfani da na'ura na canning lokacin da gidan gida zai iya aiki.
Idan kwayoyin sun bar su girma da kuma haifar da toxin wanda ke haifar da rashin lafiya, dafaffen abinci na minti 10 - 20 zuwa yanayin zafi sama da 176 ° F (ko 80 ° C) zai halakar da yawancin toxin. Wannan shi ne mataki na biyu don tabbatar da gidan ku gwangwani, abincin da ba mai amfani ba shi da lafiya ya ci.
Sauran hanyoyin da za a sarrafa kwayoyin ita ce ta amfani da albarkatu irin su vinegar a cikin girke-girke, yin amfani da 'ya'yan itatuwa masu tsayi da kayan lambu, ta hanyar amfani da sukari mai zurfi ko gishiri (kamar damba ko damba), ajiye abinci a yanayin zafi a kasa 38 ° F ( 3 ° C) da kuma amfani da nitrites ko nitrates.
Amfani da Nitrites
Nitrites sun hana ci gaban kwayoyin anaerobic , wanda ya haɓaka ƙwayar maganin toxin. Nitrates juya zuwa nitrites a tsawon lokaci wanda ya sa su zama lokaci-release irin na fili hana. Dukansu sun zama masu guba ga mutane a cikin dogaro. Saboda haka, ana iya yin dafa abinci a gida don sayen sodium nitrite wadda aka riga an yanke shi da gishiri, ta rage damar samun sauyawar haɗari.
An yi amfani da nitrite a cikin naman a lokacin sarrafawa kuma ya canza zuwa nitric oxide, wanda ba ya cutarwa. Adadin nitrite a maganin da aka warkar ba abu ne mai cutarwa ba sau da yawa al'amuran al'ada na amfani.
Nitrate -> Nitrite -> Nitric Oxide
Gishiri na Gishiri na Biyu na Gishiri: Cure # 1 da Cure # 2.
Ana amfani da gishiri mai launin nau'i na # 1 don ya warke duk abincin da ke buƙatar dafa abinci, gyare-gyare, shan taba, ko canning. Wannan ya hada da kaji, kifi, naman alade, naman alade, naman alade, naman saza, masara da sauran kayan. Ya ƙunshi gizon gishiri 93.75% da kuma 6.25% sodium nitrite.
kuma an yi amfani dashi a cikin jimlar 1 teaspoon da 5 fam na nama a ƙasa.
Idan amfani da shi don brine, yi amfani da 1/2 kofin Nada Nemi 1 a kowace galan na ruwa, da 1 3/4 kofin tebur gishiri, 2 1/4 tablespoon sukari da kowane kayan yaji da kuke so.
Cure # 2 an tsara shi don kayayyakin warkewa da suka warke irin su pepperoni, mai wuya salami, haciya mai amfani, dried sausages da wasu kayan da basu buƙatar dafa abinci, shan taba ko firiji. Ɗaya daga cikin teaspoon (daga gamuwa na 1 ounce nitrite sodium (6.25%), 0.64 inganci nitrate sodium (4%) zuwa 1 lita na gishiri) ana amfani da fam biyar.
Magungunan ba su canza ba saboda haka bi tsarin girke-girke da kake amfani dashi kuma amfani da girke-girke daga tushen asalin.
Kada ku yi amfani da gishiri mai ruwan gishiri kamar gishiri na yau da kullum. Kada ku yayyafa a kan abincinku.
Har ila yau Known As: Prague Foda, InstaCure, Pökelsalz, Cure # 1 da Cure # 2