Yemeklik ya\u011f her mutfakta bir ihtiya\u00e7t\u0131r, ancak \u00e7o\u011fu insan ne t\u00fcr bir ya\u011f kulland\u0131\u011f\u0131n\u0131 bilmez! Bilseler bile, \u00e7ok az\u0131 yemeklik ya\u011f\u0131n nas\u0131l i\u015flendi\u011fi konusunda net bir anlay\u0131\u015fa sahiptir.<\/p>\n
Presleme ve S\u00fczme<\/strong><\/p>\n Presleme: Fiziksel bas\u0131n\u00e7 uygulayarak ya\u011f\u0131 ya\u011fdan ay\u0131ran bu y\u00f6ntem, ya\u011f \u00fcretiminin geleneksel at\u00f6lye y\u00f6nteminden kaynaklanm\u0131\u015ft\u0131r, ancak g\u00fcn\u00fcm\u00fczde presleme y\u00f6ntemi sanayile\u015fmi\u015f bir i\u015flemdir. Presleme y\u00f6ntemi herhangi bir ya\u011f ilavesi i\u00e7ermedi\u011finden kimyasal maddeler<\/u>\u00e7\u0131kar\u0131lan ya\u011f\u0131n \u00e7e\u015fitli bile\u015fenleri nispeten bozulmadan kal\u0131r, ancak dezavantaj\u0131 ya\u011f veriminin d\u00fc\u015f\u00fck olmas\u0131d\u0131r.<\/p>\n Li\u00e7 y\u00f6ntemi: \u0130lgili ulusal standartlara uygun olarak \u00e7\u00f6z\u00fcc\u00fclerin se\u00e7imi, kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n kullan\u0131m\u0131 ve se\u00e7ilen \u00e7\u00f6z\u00fcc\u00fcn\u00fcn kar\u0131\u015fabilir do\u011fas\u0131, \u00e7\u00f6z\u00fcc\u00fc ve i\u015flenmi\u015f kat\u0131 ya\u011f ile temas eden ya\u011f malzemesindeki ya\u011f ve ya\u011f ekstrakte edilecek ve \u00e7\u00f6z\u00fclecek ve ya\u011f ve kat\u0131 ya\u011flardaki \u00e7\u00f6z\u00fcc\u00fcy\u00fc \u00e7\u0131karmak i\u00e7in titiz bir i\u015flemle.<\/p>\n Presleme y\u00f6ntemi ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, daha az art\u0131k ya\u011f li\u00e7 sistemi<\/u> k\u00fcspe, y\u00fcksek ya\u011f verimi; d\u00fc\u015f\u00fck i\u015fleme maliyetleri, iyi \u00fcretim ko\u015fullar\u0131; ya\u011fl\u0131 tohum kaynaklar\u0131ndan tam olarak yararlan\u0131lm\u0131\u015ft\u0131r.<\/p>\n Farkl\u0131 ya\u011fl\u0131 tohum \u00e7e\u015fitlerinin i\u015flenmesi<\/strong><\/p>\n Farkl\u0131 ya\u011fl\u0131 tohumlar\u0131n kimyasal bile\u015fimi, i\u00e7eri\u011fi ve fiziksel \u00f6zelliklerinde farkl\u0131l\u0131klar vard\u0131r. \u0130ki ya\u011f \u00fcretim s\u00fcreci, presleme y\u00f6ntemi ve li\u00e7 y\u00f6ntemi, s\u0131ras\u0131yla farkl\u0131 hammaddelere uygulanabilir.<\/p>\n Genel olarak, presleme y\u00f6nteminin kullan\u0131ld\u0131\u011f\u0131 y\u00fcksek ya\u011f i\u00e7erikli ya\u011fl\u0131 tohumlar, \u00f6rne\u011fin susam, yer f\u0131st\u0131\u011f\u0131, zeytin, kolza tohumu<\/u>vb; soya fasulyesi, pirin\u00e7 kepe\u011fi vb. gibi do\u011frudan li\u00e7 kullanan d\u00fc\u015f\u00fck ya\u011f i\u00e7erikli ya\u011fl\u0131 tohumlar; ve baz\u0131 ya\u011fl\u0131 tohumlar, \u00fcr\u00fcnlerinin orijinal lezzetini kaybetmemesi i\u00e7in, susam ya\u011f\u0131, yer f\u0131st\u0131\u011f\u0131 ya\u011f\u0131 ve di\u011fer kat\u0131 ve s\u0131v\u0131 ya\u011f \u00fcretimi gibi ya\u011f alma presleme y\u00f6ntemini daha fazla almak i\u00e7in \u00f6zel bir ya\u011f aromas\u0131 \u00fcretebilir.<\/p>\n Ya\u011f\u0131n preslenmesi genellikle hattaki ilk asit giderme ve gam giderme i\u015flemlerinden sonra ger\u00e7ekle\u015fir. Preslenmi\u015f ya\u011f, ya\u011f malzemesinin kendi lezzetini korudu\u011fu i\u00e7in (yer f\u0131st\u0131\u011f\u0131 gibi) \u00c7in halk\u0131n\u0131n tat \u00f6zelliklerine daha uygun olabilir. S\u00fcz\u00fclm\u00fc\u015f ya\u011f ise asitsizle\u015ftirme, gam giderme, renk giderme ve koku giderme i\u015flemlerinden ge\u00e7er ve bu s\u0131rada bir\u00e7ok insan\u0131n ho\u015flanmad\u0131\u011f\u0131 soya fasulyesi kokusundan kurtulmak m\u00fcmk\u00fcnd\u00fcr.<\/p>\n Ar\u0131tma<\/strong><\/p>\n Rafine edilmeden sadece preslenmi\u015f veya s\u00fcz\u00fclm\u00fc\u015f ham petrol daha fazla zamk i\u00e7erir, serbest ya\u011f asitleri<\/u>do\u011frudan t\u00fcketilemeyen ve yaln\u0131zca bitmi\u015f petrol \u00fcr\u00fcnleri i\u00e7in hammadde olarak kullan\u0131labilen renkli maddeler vb. T\u00fcketicilerin sa\u011fl\u0131\u011f\u0131na zarar gelmesini \u00f6nlemek i\u00e7in, ham ya\u011f\u0131n y\u0131kama, alkali y\u0131kama, asit giderme, renk giderme, koku giderme ve di\u011fer i\u015flemlerden sonra rafine edilmesi ve i\u015flenmesi gerekir, b\u00f6ylece daha a\u00e7\u0131k renkli, berrakla\u015ft\u0131r\u0131lm\u0131\u015f rafine ya\u011f haline gelir, pazarlanmadan ve sat\u0131lmadan \u00f6nce t\u00fcm petrol \u00fcr\u00fcnleri seviyelerinin standartlar\u0131n\u0131 kar\u015f\u0131lamak i\u00e7in.<\/p>\n Yemeklik ya\u011f\u0131n kalitesini etkileyen fakt\u00f6r \u00fcretim s\u00fcreci de\u011fil, rafinasyon derecesi ve \u00fcretim s\u00fcrecinin normlara s\u0131k\u0131 s\u0131k\u0131ya ba\u011fl\u0131 olarak i\u015fletilip i\u015fletilmedi\u011fidir.<\/strong><\/p>\n Preslenmi\u015f ya\u011f ile s\u00fczme ya\u011f aras\u0131nda nas\u0131l ayr\u0131m yap\u0131l\u0131r?<\/strong><\/p>\n 1) Yemeklik ya\u011f ambalaj\u0131 \u00fczerinde etiketlenmi\u015f ulusal standarda g\u00f6re bir g\u00f6z at\u0131n. Not: Preslenmi\u015f ya\u011f, y\u00fcksek s\u0131cakl\u0131kta rafine edilmeye ihtiya\u00e7 duymaz, ayr\u0131ca rafine i\u015flemine ihtiya\u00e7 duymaz, kimyasal \u00e7\u00f6z\u00fcc\u00fc kal\u0131nt\u0131s\u0131 sorunu yoktur;<\/p>\n (2) koku, preslenmi\u015f ya\u011f \u00e7ok kokuludur, \u00e7ay ya\u011f\u0131 gibi bu e\u015fsiz ya\u011f aromas\u0131. S\u0131zan ya\u011f neredeyse renksiz ve tats\u0131zd\u0131r;<\/p>\n 3) Test, preslenmi\u015f ya\u011f antioksidan (TBHQ) i\u00e7ermez, orijinal E vitaminini korur;<\/p>\n 4) Kar\u015f\u0131la\u015ft\u0131r\u0131n ve k\u0131yaslay\u0131n, preslenmi\u015f ya\u011f y\u00fcksek hammadde gerektirir ve daha d\u00fc\u015f\u00fck ya\u011f verimine sahiptir, bu da onu daha pahal\u0131 hale getirir.<\/p>\n Preslenmi\u015f ya\u011fa ve s\u00fcz\u00fclm\u00fc\u015f ya\u011fa nas\u0131l bak\u0131l\u0131r?<\/strong><\/p>\n \u00c7in Bitkisel Ya\u011f End\u00fcstrisi Birli\u011fi Genel Sekreteri Wang Junseed<\/strong>G\u00fcvenlik ve \u00e7evre koruma a\u00e7\u0131s\u0131ndan, orijinal besin maddelerini muhafaza etme kabiliyeti nedeniyle preslenmi\u015f ya\u011f, ya\u011f\u0131n kalitesi nispeten saft\u0131r; ve s\u0131z\u0131nt\u0131 ya\u011f\u0131n\u0131n do\u011fal, \u00e7evre dostu t\u00fcketici psikolojisi pe\u015finde olan insanlarla bulu\u015fmas\u0131 zordur.<\/p>\n \u00c7in Tar\u0131m Bilimleri Akademisi Shandong Yerf\u0131st\u0131\u011f\u0131 Ara\u015ft\u0131rma Enstit\u00fcs\u00fc, \u0131slah uzmanlar\u0131, t\u0131p uzmanlar\u0131 Mao Wenyue ile ulusal \u00fcst\u00fcn katk\u0131larda bulundu,<\/strong> Yemeklik ya\u011f\u0131n de\u011ferini de\u011ferlendirmek i\u00e7in \u00fcretim s\u00fcreci \u00f6nemli bir kriterdir.<\/p>\n Ulusal G\u0131da ve Beslenme Enstit\u00fcs\u00fc, Ulusal G\u0131da Kalitesi ve G\u00fcvenli\u011fi E\u011fitimi Y\u00f6nlendirme Komitesi \u00fcyesi Profes\u00f6r Nong Shaozhuang \u015funlar\u0131 s\u00f6yledi<\/strong> i\u0307ki\u0307 ya\u011fin da kendi\u0307 avantaj ve dezavantajlari vardir, yemekli\u0307k ya\u011fin anahtari \u00fcreti\u0307m s\u00fcreci\u0307ni\u0307n standartla\u015ftirilmi\u015f olmasidir, ulusal standartlari kar\u015filadi\u011fi s\u00fcrece yemek i\u0307\u00e7i\u0307n g\u00fcvenli\u0307di\u0307r.<\/p>\n Yeni ulusal yemeklik bitkisel ya\u011f standard\u0131n\u0131n haz\u0131rlanmas\u0131nda \u00e7al\u0131\u015fan k\u0131demli bir m\u00fchendis olan Xue Yalin \u015funlar\u0131 s\u00f6yledi<\/strong> ulusal standart i\u0307ki\u0307 s\u00fcreci\u0307 di\u015flamamaktadir ve \u00fcreti\u0307m y\u00f6ntemi\u0307ni\u0307 beli\u0307rtme \u015farti esas olarak t\u00fcketi\u0307ci\u0307ni\u0307n bi\u0307lme hakkini korumak i\u0307\u00e7i\u0307ndi\u0307r, b\u00f6ylece t\u00fcketi\u0307ci\u0307ler farkli i\u0307hti\u0307ya\u00e7lari kar\u015filamak i\u0307\u00e7i\u0307n kendi\u0307 terci\u0307hleri\u0307ne g\u00f6re se\u00e7i\u0307m yapabi\u0307li\u0307rler. \u0130ster s\u00fcz\u00fclm\u00fc\u015f ya\u011f ister preslenmi\u015f ya\u011f olsun, \u00c7in'in yenilebilir s\u0131v\u0131 ve kat\u0131 ya\u011flar i\u00e7in kalite standartlar\u0131n\u0131 kar\u015f\u0131lad\u0131\u011f\u0131 s\u00fcrece ve<\/strong>sa\u011fl\u0131k standartlar\u0131<\/strong><\/u>yemek i\u00e7in g\u00fcvenlidir.<\/strong><\/p>\n Bu nedenle, yemeklik ya\u011f \u00fcretmek i\u00e7in ne t\u00fcr bir s\u00fcre\u00e7 benimsenirse benimsensin, ulusal kalite ve hijyen standartlar\u0131n\u0131 kar\u015f\u0131lad\u0131\u011f\u0131 s\u00fcrece t\u00fcketim i\u00e7in g\u00fcvenlidir.<\/p>","protected":false},"excerpt":{"rendered":" Yemeklik ya\u011f her mutfakta bir ihtiya\u00e7t\u0131r, ancak \u00e7o\u011fu insan ne t\u00fcr bir ya\u011f kulland\u0131\u011f\u0131n\u0131 bilmez! Bilseler bile, \u00e7ok az\u0131 yemeklik ya\u011f\u0131n nas\u0131l i\u015flendi\u011fi konusunda net bir anlay\u0131\u015fa sahiptir. Presleme ve S\u00fczme Presleme: Fiziksel bas\u0131n\u00e7 uygulayarak ya\u011f\u0131 ya\u011fdan ay\u0131ran bu y\u00f6ntem [...]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n