Hanyar da ta fi dacewa da kuma hanyoyin da ake adana abinci.
Abinci, ta dabi'a, yana da lalacewa. Idan ba tare da yin aiki ba, abinci zai ci gaba da kasancewa ga rundunonin jiki, wato kwayoyin, yisti, da naman gwari, kuma za su fara raguwa. Hanyoyin abincin abinci ba kawai ba ne kawai, amma magunguna na cizon sauyi na iya haifar da cututtukan abinci ko ma mutuwa.
Domin dubban shekaru, mutane sunyi amfani da hanyoyi daban-daban don tsawanta sabo da kare lafiyar abincinsu don tabbatar da abincin su.
Duk da yake wasu daga cikin wadannan hanyoyi sune sababbin sababbin, yawancin su sun dawo zuwa zamanin d ¯ a. Ƙila mu iya tsaftace matakai kuma mu fahimci hanyoyin da suka fi dacewa, amma ainihin manufofi sun kasance daidai a yau. Ga wasu daga cikin hanyoyin da suka fi dacewa don adana abinci:
- Chilling da Daskarewa - Bacteria da yisti yayi girma a yanayin zafi musamman, yawanci tsakanin 40-140ºF. Ta rage yawan zazzabi da ke ƙasa da 40ºF da abin da suke ciki da kuma haifar da haifa yana da jinkiri sosai. Duk da yake wannan bazai kashe kwayoyin cutar da yisti ba, yana jinkirta tsarin cin lalata. Ko da yake an yi amfani da abinci mai daskarewa a cikin sauye-sauyen yanayi har tsawon daruruwan shekaru, fadada wutar lantarki da kayan aikin gida a cikin farkon da karni na 20 ya kara fadada amfani da daskarewa a matsayin hanyar adana abinci.
- Canning - Canning yana kiyaye abinci ta hanyar cire oxygen da ake buƙata domin yawancin kwayoyin halitta su yi girma. Saboda wasu kwayoyin zasu iya bunkasa cikin rashin isashshen sunadarin oxygen, ana iya haɗawa da canning tare da wani abu na biyu wanda ya hana ci gaban kwayar cutar, kamar acid ko gishiri (yawanci a cikin hanyar brine). Canning ya zama hanyar da ake amfani da shi wajen tanadin abinci tare da juyin juya halin masana'antu kuma har yanzu yana da kyau a yau.
- Dehydrating - Mafi yawan kwayoyin halitta ma sun buƙatar inji yayi girma, don haka cire ruwan sha daga abinci shine hanya mai mahimmanci na adanawa. Makullin yin amfani da ruwa shine kammala aikin da sauri fiye da lalatawa. Yawancin lokaci sau da yawa ana sauya takarda ta hanyar ƙarar zafi, wani lokaci ana haskaka ta hasken rana. Rashin hasken hasken rana ya fi hasken rana, wanda ya hada da kashe kwayoyin microbes. Hanyar yau da kullum na yin amfani da ciwon ruwa da ke kewaye da iska wanda yake da zafi sosai don yalwar rashin jin dadi ba tare da "dafa abinci" ba. Dehydration ita ce hanya ta adana abincin da ake amfani dashi don mai da nama, 'ya'yan itace masu' ya'yan itace ko 'ya'yan itace, da kuma ganye.
- Fermenting - Cigabawa wata hanya ce ta duniyar abinci wadda ta kasance sananne har yau. Shahararren abu mai yiwuwa ya danganci gagarumar dandano da aka samo ta hanyar ƙullawa. Gwargwadon hankali kanta shine nau'i na abincin abinci, amma lokacin da kwayoyin halitta ke riƙe da karfi, zai iya samar da kyawawan abubuwa kuma ya samar da kariya daga kwayoyin cutarwa. Kwayoyin kwayoyin ko yisti da aka yi amfani da shi a cikin tsari na fermentation suna samar da acid a matsayin wani abu wanda ba zai haifar da shi ba, wanda zai hana wasu, kwayoyin cuta mai cutarwa daga tsufa. A matsayin kari, yawancin kwayoyin da suke amfani da su a cikin kayan abinci mai ma'ana suna da kariyar jiki ga yanayin dabba na gastrointestinal ɗan adam. Dukansu sauerkraut da kimchi sune misalai na yin amfani da fermentation don adana kabeji.
- Salting - Salting yana adana abinci ta hanyar cire ruwan danshi da samar da yanayi wanda bai dace ba don ci gaban kwayoyin halitta. Ƙananan ƙwayoyin cuta suna girma a cikin mafitacin gishiri, don haka kawai ƙara yawan adadin gishiri na iya zama hanya mai mahimmanci na adanawa. Salting yana daya daga cikin hanyoyin da aka fi sani da abinci. Gishirin ruwa na teku mai yawan gaske a yankin Rumunan sun kasance samuwa a zamanin duniyar da ake amfani dashi don adana nama, kifi, kayan lambu, har ma wasu 'ya'yan itace . Yawan gishiri kawai da ake buƙatar adana abinci yana da girma ƙwarai kuma saboda haka yana iya zama maras kyau. Sabili da haka, ana amfani da gishiri a hade tare da wani hanya, kamar gurasar ruwa ko bayani acidic, don adana abinci. Misalan abinci mai yisti sun hada da salamis mai tsanani, naman alade, naman gishiri, kifi mai ƙwayar kifi, duniyoyi, olives, pickles, da kuma adana lemons.