Ibikoresho bikenewe:Hitamo inyama yinyuma yinyuma cyangwa tenderloin (ibinure ≤5%), inyama zikomeye, nta fassiya. (Inda y'ingurube irashobora kandi gukoreshwa)
Igice cy'ubugari:Mm 2-4 (umubyimba mwinshi bigira ingaruka kuri crispness, inanutse cyane iroroshye).
Inzira yatanzwe:Kata nyuma yo gukonjesha kugeza kuri -20 ℃ kugirango utezimbere ubunini bwuburinganire no gukora neza
Deodorisation:Shira isaha 1 kugirango ukureho amaraso, ongeramo ginger kugirango ukureho umunuko wamafi mugihe utetse bwa mbere
Ikiringo cya marinine:umunyu, isukari, isosi ya soya, ifu y'ibirungo, vino yo guteka (ihinduwe ukurikije uburemere bw'inyama).
Igihe cyo gushira:0 ℃ gukonjesha amasaha menshi (byahinduwe ukurikije formula)
Mu ibendera ryiburengerazuba HH urukurikirane rwumisha, koresha65-80 ℃ umwuka ushyushye ukwirakwiza kumisha amasaha 1-2.
Mu ibendera ryiburengerazuba XG ibyumba byumye,65-80 ℃ umuyaga ushyushye ukama wumye, amasaha 2-4.
Inzira itabishaka:
Kubura amazi mbere:kura ubushuhe bwo hejuru hanyuma ukosore imiterere.
Uburyo:
Umwuka ushushe mbere yo gukama:Gukwirakwiza ibice by'inyama ku isafuriya yo gutekamo, ubishyire mu cyuma gishyushye, shyira ubushyuhe kuri 50-60 and, hanyuma ubumare mu minota 30-40 kugeza ubwo ubuso bwumye gato kandi ntibufatanye.
Kuvoma bisanzwe:Niba ibisohoka ari bito, birashobora gushirwa kumurongo winsinga kugirango uhumeke kandi bigashiramo amasaha 1-2, ariko hagomba kwitabwaho ibidukikije bisukuye kugirango birinde umwanda.
Gushiraho no gushiraho
Gutunganya amasahani:Shira inyama zabanje gutekwa mo ibice hanyuma ubikande mo ibice bigera kuri 0.1cm, cyangwa ubizunguruze ukoresheje intoki kugirango umenye ubunini bumwe (urufunguzo: uburinganire bwuburinganire bugira ingaruka kumisha no gutobora).
Gukata no gushushanya:Koresha ifu kugirango ugabanye kare, izengurutse nizindi shusho, ukureho impande zidasanzwe, kandi urebe ubwiza bwibicuruzwa byarangiye.
Gukonjesha no gushira
Ubukonje:Nyuma yo gukama, shyira mucyumba gikonjesha kandi ukonjesha bisanzwe mubushyuhe bwicyumba kugirango wirinde ubushuhe bitewe nubushyuhe butandukanye.
Ikiringo cya kabiri:Shira ifu cyangwa ikoti ifu ukurikije uburyohe kugirango wongere uburyohe. Nyuma yo gushiramo, irashobora gukama ku bushyuhe buke (40 ℃) mu minota 10 kugirango ikosore uburyohe.
Ikibazo, gitera isesengura, igisubizo
Birakomeye cyane nyuma yo gukama:ubushyuhe bwinshi cyane cyangwa umwanya muremure, gabanya ubushyuhe kugera kuri 65-70 ℃, gabanya igihe cyo kumisha, wongere umubare wibihuha
Ntabwo byoroshye:ibirimo ubuhehere ntabwo byujuje ubuziranenge (> 5%), byongerera igihe cyo kumisha cyangwa kongera ubushyuhe bwumye kugeza kuri 75 ℃
Ibara ryijimye:birenze urugero Maillard reaction cyangwa ubushyuhe bwaho buri hejuru cyane, kugenzura ubushyuhe ≤80 ℃, urebe intera imwe hagati yumurongo wo guteka, irinde guteranya
Igipimo kinini cyo kumeneka:umubyimba utaringaniye cyangwa gutoragura bidahagije, hindura uburyo bwo gutema, kongera ibinyamisogwe (1-2%) mugihe cyo gutoragura kugirango wongere ubukana
Igihe cyo kohereza: Jun-21-2025
