(1) Isingeniso somkhiqizo

I-garlic iyi-condiment enhle ekuphileni kwethu kwansuku zonke.Inothe ngemisoco.Ayiqukethe kuphela i-calcium, i-phosphorus, insimbi namanye amaminerali, kodwa futhi iqukethe amavithamini amaningi, futhi inomphumela wokuqeda ubuthi nokuvimbela izifo.Kodwa inephunga elimnandi elikhethekile abanye abantu abangakwazi ukulamukela, ikakhulukazi izingane.Sihlanganisa impuphu kagalikhi nofulawa welayisi nezinye izinto zokusetshenziswa ukwenza ubhontshisi ongenalutho, bese sigoqa ungqimba lukashokoledi, okwenza buthaka kakhulu ukunambitheka kukagalikhi, ukuze izingane zidle ugaliki lapho zidla ukudla okulula, ngaleyo ndlela zivimbele izifo kanye nomphumela wokuqeda ubuthi. .

(2) Imishini eyinhloko

Imishini eyinhloko yokukhiqiza ama-garlic crisps umshini wokufaka ushukela, umshini wokuxuba impushana, ukugeza kwamanzi, ikheji lokugazinga elijikelezayo kanye nesigayo se-colloid.

(3) Ifomula

(1) Ifomula yempushana ehlanganisiwe

I-Rice Flour 30% isitashi 10%

Ufulawa 15% Ushukela Omhlophe 30%

I-garlic powder 15%

(2) Ifomula yoketshezi lwesithokelo

Ngokwesixazululo sikashukela, ushukela: amanzi = 1:1

I-ginger powder 1.5%.I-Chili powder 0.5%

I-Allspice 15%.Upelepele 0.5%

Usawoti 1.5% Soda 4%

(3) Iresiphi yeSauce kashokoledi

I-cocoa Powder 8% I-Whole Milk powder 15%

I-cocoa Butter Substitute 33% iVanillin, iLecithin Efanelekile

Ushukela omhlophe 44%

(4) Ukugeleza kwenqubo

ushukela uketshezi

↓

Irayisi eliphumayo → ukwakha → umkhiqizo osuphelile kancane → ukugwaza → ukuhlunga ijazi likashokoledi → ukujikijela nokuma → ukupholisha → umkhiqizo oqediwe

↑ ↓ ↓

I-Mixed powder Insulation

↓

nge chocolate sauce

(5) Amaphuzu okusebenza

1:Ukuhlanganisa: Thela izingxenye ezi-3 zoju engxenyeni engu-1 yamanzi abilayo, ugovuze ngokulinganayo, ukuze uju luhlakazwe ngokuphelele emanzini, futhi ukugxila kwalo akufanele kube kukhulu kakhulu.

2: Ukulungiswa koketshezi lwesinongo Faka ingxenye eyodwa yamanzi nengxenye engu-1 kashukela omhlophe ebhodweni ukuze uncibilike, bese ufaka inani elithile lempushana yejinja, impushana yezinongo ezinhlanu, impushana kachili, usawoti kanye nezinye izinto ezingavuthiwe, ukushisa kuze kube sekubilisiwe, bese ubilisa imizuzu emi-5.Engeza pepper bese ugovuze kahle, bese ususa ekushiseni ukuze ulethe izinga lokushisa le-seasoning liquid ekamelweni lokushisa, uthele emanzini e-soda, futhi ugovuze ngokuqhubekayo kuze kufane ngokuphelele.Amanzi e-soda alungiswa ngokuqeda inani elidingekayo le-soda ngamanzi amancane.

3:Ukuxuba impushana ehlanganisiwe Faka uhhafu wezithako zikafulawa, impuphu kashukela nofulawa welayisi ebhakedeni lokuxuba noma esinye isitsha, faka sonke isitashi nempushana yegalikhi, ugovuze kahle kuqala, bese ufaka ufulawa osele, ushukela oyimpuphu kanye nofulawa welayisi. ufulawa, hlanganisa kahle.

I-4: Ukwakha Thela ama-popcorn emshinini wokuhlanganisa ushukela, uwuvule, engeza uketshezi oluncane lwezinyosi ukuze wenze ijusi ibe yinhle futhi ithele ngokulinganayo ku-popcorn kuze kube yilapho ubuso bumbozwa uhlaka loju olucwebezelayo.Bese ufafaza ungqimba oluncane lwempushana ehlanganisiwe endaweni ukuze unamathisele ungqimba lukafulawa phezulu.Ngemva kokujika imizuzu emi-2 kuya kwemi-3, thela uketshezi lwesinongo okwesibili, bese ufafaza ungqimba lwempushana ehlanganisiwe noketshezi lwesinongo ngokushintshana kuze kuhlanganiswe impushana ehlanganisiwe.kuze kusetshenziswe impushana.Ngokuvamile, ngemva kokwengeza i-powder ehlanganisiwe izikhathi ezingu-6-8, umshini wokugcoba ushukela ujikeleziswa imizuzu embalwa, futhi i-pan ilungele ukugoqwa nokunyakaziswa.Wonke umsebenzi wokubumba ulawulwa ukuthi uqedwe phakathi kwemizuzu engama-30-40.Shiya ibhodwe imizuzu engu-30-40.

5:Ukubhaka Faka umkhiqizo oyindilinga endaweni yokushisa kagesi noma endaweni yokushisa yamalahle.Phakathi nenqubo yokubhaka, kuyadingeka ukuvimbela izinga lokushisa lingabi phezulu kakhulu futhi lishise.

6:Ukwenza isoso kashokoledi Okokuqala, fudumeza futhi uncibilikise into ebambele ibhotela likakhokho endaweni yokugeza ngamanzi ku-37°C.Ngemva kokuba selincibilike ngokuphelele, hlanganisa impushana kashukela emhlophe, i-cocoa powder, nobisi oluyimpushana.Ngemuva kokuxuba ngokugcwele, sebenzisa isigayo se-colloid ukuze ugaye kahle.Ngemuva kokugaya kahle, engeza i-lecithin nezinongo, bese ufeza ukucwenga amahora angama-24-72.Ngemva kokucwenga, izinga lokushisa kuqala lehliswa libe ngu-35-40 ° C, futhi izinga lokushisa liyalungiswa ngemva kokubamba isikhathi esithile.Ukulungiswa kwezinga lokushisa kuhlukaniswe izigaba ezintathu: isigaba sokuqala sipholiswa sisuka ku-40°C siye ku-29°C, isigaba sesibili sipholile sisuka ku-29°C siye ku-27°C, kanti isigaba sesithathu sishisisa sisuka ku-27°C siye ku-29°C. C noma 30°C.I-sauce ye-chocolate efudumele kufanele iboshwe ngokushesha.

I-7: Ukugqoka Faka ubhontshisi obhakiwe ongenalutho emshinini wokugcoba ushukela, uthele kuwo i-1/3 ye-sauce kashokoledi, uyinyakazise kahle, bese ufaka isoso kashokoledi esele izikhathi ezimbili, bese uvula umshini wokugcoba ushukela imizuzu embalwa kuze kube yilapho. round Shake.Uma umshini wokufaka ushukela we-chestnut wamanzi usetshenziselwa ukufaka isoso, idivayisi yesibhamu se-spray iyadingeka.Ngaphansi kwengcindezi ethile nokugeleza komoya, fafaza isoso kashokoledi enhliziyweni ebhakiwe.Ukushisa kwe-sauce kufanele kulawulwe cishe ku-32 ° C, izinga lokushisa lomoya obandayo kufanele libe ngu-10-13 ° C, umswakama ohlobene kufanele ube ngu-55%, futhi isivinini somoya akufanele sibe ngaphansi kuka-2m / s.Ngale ndlela, i-sauce kashokoledi ehlanganiswe ebusweni bomgogodla ingapholiswa ngokuqhubekayo futhi iqiniswe.

I-8: Zungezisa bese ubeka eceleni Hambisa umkhiqizo ngesosi enhle emshinini we-icing we-chestnut wamanzi ahlanzekile ukuze uwuqoqe, bese ususa indawo engalingani.Akudingi umoya obandayo ukuze ubambisane.Imikhiqizo eqediwe ngomphumela wokujikeleza igcinwa izinsuku ezingu-1-2 ekamelweni lokushisa cishe lika-12 ° C, ukuze amakristalu amafutha akushokoledi azinze, ngaleyo ndlela athuthukise ubulukhuni bukashokoledi futhi akhulise ukukhanya ngesikhathi. ukupholisha.

9:Ukucwebezela Faka imikhiqizo kashokoledi oqinisiwe nopholishiwe emshinini wokumboza ushukela wohlobo lwe-chestnut onomoya obandayo, engeza isiraphu ye-dextrin ephezulu kuqala lapho ugoqwa, bese ugcoba imikhiqizo ecishe iqedwe.Ngemva kokuba isomile, kwakheka ungqimba lwefilimu oluncanyana phezulu.Ngemva kokushaywa umoya obandayo kanye nokugingqika nokuhlikihla ngokuqhubekayo, indawo engaphezulu izokhanya kancane kancane.Uma ingaphezulu lomkhiqizo oqedwe kancane lifinyelela ekukhanyeni okuthile, inani elifanele le-gum arabic liquid lingengezwa ukuze kwakhe ungqimba lwefilimu oluncane endaweni kashokoledi opholishiwe ukuze kwenziwe ubuso bukhanye.

10:Ukucwebezela Faka ushokoledi opholishiwe kuushokoledi enamathela panfuthi uqhubeke ugoqa, bese wengeza ingxube ethile yesisombululo sotshwala se-shellac ukuze ucwebezele.Isixazululo sotshwala se-Shellac sikhethwa njenge-agent ecwebezelayo ngoba lapho simbozwe ngokulinganayo phezu komkhiqizo futhi somiswa, singakha ifilimu efanayo, ngaleyo ndlela ivikele ukukhanya kwe-chocolate epholile ngaphandle kwezimo zezulu zangaphandle Umphumela ngeke uphele. isikhathi esifushane.Ngesikhathi esifanayo, ngemva kokugoqa nokuxubha okuqhubekayo, isendlalelo sokuzivikela se-shellac ngokwaso sizophinde sibonise ukukhanya okuhle, ngaleyo ndlela sithuthukise ukukhanya okungaphezulu kwawo wonke ushokoledi ophucuziwe.Lapho i-glazing, ngokubambisana komoya obandayo, isisombululo sotshwala se-shellac sihlanganiswe ngokulinganayo phezu komkhiqizo oqedwayo oqediwe izikhathi eziningana, kuze kube yilapho kutholakala ukukhanya okwanelisayo ngokugoqa nokuhlikihla, okuwumkhiqizo kashokoledi ophelile.

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(6) Izindaba ezidinga ukunakwa

1:Lapho ulungisa uketshezi lwesinongo, qaphela ukuthi unganamathiseli ibhodwe noma ugijimise ushukela.Uma ushukela unokungcola, kufanele uhlungwe.

2:Ama-Popcorn kufanele akhethwe ngezinhlamvu eziphelele.

3:Uma uthela uketshezi lwesinongo, kufanele lube luhle futhi lufane.Ngemuva kokuthi i-powder ifafazwe, uma ihlangene, kufanele ihlukaniswe ngesikhathi.

I-3: Uma usebenzisa ijazi likashokoledi, ungafaka isitofu sikagesi ngaphansi komshini wokuhlanganisa ushukela ukuze ulungise izinga lokushisa, ngoba izinga lokushisa liphansi kakhulu, i-sauce ye-chocolate izoqina ngokushesha, futhi ukuthuthumela ngeke kube yindilinga.Kodwa izinga lokushisa akufanele libe phezulu kakhulu, ngaphandle kwalokho ushokoledi uzoncibilika futhi ubhontshisi ongenalutho ngeke uhlanganiswe noshokoledi.

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