Kayan lambu da aka riga aka shirya suna amfani da fasahar masana'antar abinci don yin nazari da fasaha daban-daban da kayan lambu daban-daban, da amfani da hanyoyin kimiyya da fasaha don tabbatar da sabo da ɗanɗanon jita-jita;kayan lambu da aka riga aka shirya suna adana matsalar siyan kayan abinci da sauƙaƙe matakan samarwa.Bayan an shirya shi cikin tsafta da kimiyance, sannan a yi zafi ko kuma a yi tururi, za a iya amfani da shi kai tsaye a matsayin abinci na musamman da ya dace akan tebur.Jita-jita da aka riga aka shirya dole ne su wuceduba abincikafin ayi hidima.Menene gwaje-gwaje don jita-jita da aka riga aka shirya?Daidaitaccen lissafin kayan abinci da aka shirya.
iyakar jarrabawa:
(1) Shirye-shiryen cin abinci: abincin da aka shirya wanda za a iya ci bayan an buɗe, kamar ƙafar kaji da aka shirya don ci, gwangwani na naman sa, porridge mai kaya takwas, abincin gwangwani, gwangwani gwangwani, da dai sauransu.
(2) Abincin da aka shirya don zafi: Abincin da aka shirya don ci bayan an dumama shi a cikin wanka mai zafi ko microwave, kamar dumplings mai saurin daskarewa, kayan abinci mai sauri, kantin sayar da abinci mai sauri, noodles na gaggawa, tukunyar zafi mai zafi, da dai sauransu. .
(3) Abincin da aka shirya don dafawa: Abincin da aka sarrafa kuma an tattara su cikin yanki.Abincin da aka shirya don ci bayan an soya, sake yin tururi da sauran hanyoyin dafa abinci ana ƙara su idan an buƙata, kamar nama mai sanyi da nama mai sanyi.Cube kaji da aka adana, naman alade mai sanyi da mai tsami, da dai sauransu.
(4) Shirye-shiryen abinci: Bayan sarrafa na farko kamar tacewa, tsaftacewa, yankewa, da dai sauransu, ana tattara kayan lambu masu tsafta da yawa kuma ana bukatar a dafa su da yaji kafin a ci.
Mabuɗin mahimmanci don gwada shirya jita-jita yawanci sun haɗa da masu zuwa:
1. Gwajin ƙwayoyin cuta:Gano adadin ƙananan ƙwayoyin cuta kamar E. coli, salmonella, mold, da yisti don kimanta yanayin tsaftar jita-jita da aka shirya.
2. Gwajin sinadaran sinadaran:Gano ragowar magungunan kashe qwari, abun ciki na ƙarfe mai nauyi da ƙarin amfani don tabbatar da aminci da ingancin jita-jita da aka shirya.
3. Gwajin amincin abinci:ciki har da gwajin ƙwayoyin cuta da guba a cikin abinci don tabbatar da cewa jita-jita da aka shirya ba sa haifar da haɗarin lafiya ga masu amfani.
4. Gwajin ingancin inganci:Gano abun ciki na danshi, sinadarai da lalata abubuwan waje a cikin jita-jita da aka shirya don kimanta inganci da yanayin tsaftar jita-jita da aka shirya.
Abubuwan duba abinci da aka shirya:
Lead, jimlar arsenic, ƙimar acid, ƙimar peroxide, jimlar adadin ƙwayoyin cuta, coliforms, Staphylococcus aureus, Salmonella, da sauransu.
Matsayin gwaji don shirya jita-jita:
GB 2762 Matsakaicin Matsakaicin Tsaron Abinci na Ƙasa na Gurɓatawa a cikin Abinci
GB 4789.2 Matsayin Tsaron Abincin Abinci na Ƙasa Ƙayyadaddun Ƙididdiga na Ƙirar ƙwayoyin cuta
GB.
GB 4789.3 Matsayin Tsarin Kariyar Abinci ta Ƙasa Abinci Ƙwararrun Ƙirar Halittu Gwajin Ƙididdiga na Ƙididdigar Ƙididdigar Ƙididdigar Ƙirar Halitta
GB 4789.4 Matsayin Tsarin Kariyar Abinci ta Ƙasa Abinci Kwayoyin Halitta Gwajin Salmonella
GB 4789.10 Matsayin Tsarin Kariyar Abinci ta Ƙasa Abinci Ƙwararrun Ƙirar Halittu Gwajin Staphylococcus aureus
GB 4789.15 Daidaitaccen Tsarin Kariyar Abinci na Ƙasar Abinci na Ƙirar Halittu na Gwajin Kwayoyin Halitta da Ƙididdiga Yisti
GB 5009.12 Matsayin amincin abinci na ƙasa Ƙaddamar da gubar a cikin abinci
GB 5009.11 Matsayin amincin abinci na ƙasa Ƙaddara jimlar arsenic da inorganic arsenic a cikin abinci.
GB 5009.227 Matsayin Tsaron Abinci na Ƙasa Ƙaddara Ƙimar Peroxide a Abinci
GB 5009.229 Ƙididdigar Ƙimar Abinci ta Ƙasa ta Ƙimar Acid a Abinci
QB/T 5471-2020 "Ajiye Masu Daukaka"
SB/T 10379-2012 "Abincin da aka shirya da sauri"
SB/T10648-2012 "Abincin da aka shirya a firiji"
SB/T 10482-2008 "Tsarin Kayan Abinci da Bukatun Amintaccen Nama"
Lokacin aikawa: Janairu-05-2024