Nnu nnu bụ aha a na-ejikọta na sodium chloride, ma ọ bụ nnu tebụl, na sodium nitrite . A na-akpọkwa ya InstaCure, Powder Powder, na "Pökelsalz" na German. A na-eji ya mee anụ ka a ghara ịmepụta botulinum toxin. Nnu nchara bụ nsí ka ụmụ mmadụ ma ọ bụghị ugbu a, gwọọ anụ na oke ọgwụ iji kpatara ọrịa ma ọ bụ ọnwụ.
Nnu nchara na-acha odo odo na agba ka o wee ghara ikpuchi ya na tebụl nnu.
The nitrite na-enye àgwà mara mma na ekpomeekpo iji gwọọ anụ.
Azụ - Nchekwa Botulism
Ozugbo a maara dịka ọrịa nsị ma ọ bụ nsị nsị , botulism bụ aha " botulus ," okwu Latin maka nsị. Na Justinus Kerner na Wurttemberg, Germany kọwara na mbụ na Germany na 1817, ọ bụ ezie na ọ bụghị 1895 ka Emi chọpụtara Pierre Emi van Pierre Ermengem, prọfesọ na Mahadum Ghent.
Clostridium botulinum bụ aha gram ziri ezi, nke anaerobic (apụghị ịmalite n'ihu oxygen) nje nke dị na ala na mmiri . Mkpụrụ osisi ahụ nwere ike ịdị na-ebuli elu ma nwee ike ịba nri. Ọ bụrụ na ọ chọta ebe dị mma; obere acid na obere oxygen, ọ ga-eto ma mụta nwa.
Ọ bụrụ na nje ahụ mepụtaghachi ya, ọ ga-emepụta nsị nke a na-akpọ botulinum ma kpatara botulism , ọrịa na-eri nri site na itinye nsị.
O siri ike igbu; ihe ndị ahụ na - anabata 212 ° F (100 Celsius) okpomọkụ nke kpoo ọkụ na 240 - 250 ° F (120 Celsius) maka oge 5 ruo 10 dị mkpa iji bibie ha.
Nke a na-achọ iji nrụgide canning ngwaọrụ mgbe ụlọ canning.
Ọ bụrụ na a na-ahapụ nje bacteria na-eto eto ma na-emepụta nsí nke na-akpata ọrịa ahụ, kpoo nri maka minit 10 - 20 ruo okpomọkụ karịa 176 ° F (ma ọ bụ 80 Celsius) ga-ebibi ọtụtụ n'ime toxin. Nke a bụ nzọụkwụ nke abụọ iji hụ na ụlọ gị nwere mkpọ, nri ndị na-abụghị acidic dị mma iji rie.
Ụzọ ndị ọzọ ị ga - esi chịkwaa nje bacteria bụ iji ọgwụ dị ka mmanya na - emepụta ntụziaka, canning mkpụrụ osisi dị elu, na akwụkwọ nri, na - eji sugar ma ọ bụ nnu nnu (dịka jam ma ọ bụ pickles), na - edebe nri na okpomọkụ n'okpuru 38 ° F ( 3 ° C) na iji nitrites ma ọ bụ nitrates.
Iji Nitrites
Nitrites na-egbochi uto bacteria anaerobic , bụ nke na-egbochi mmepụta toxin. Nitrates na-abanye nitrites n'oge oge na-eme ka ha bụrụ oge ezipụ oge nke ụlọ ọrụ na-emechi. Ha abụọ bụ ndị na-egbu egbu nye ụmụ mmadụ n'ogo dị elu. Ya mere, a na-ekwe ka ndị na-esi nri ụlọ nweta ịzụta sodium nitrite nke e jiworo nnu belata, na-ebelata ohere nke nnyefe ihe mberede.
A na-emezi nitrite n'ime anụ n'oge usoro ọgwụgwọ ma gbanwee ya na nitric oxide, nke na-adịghị emerụ ahụ. Ụdị nitrite na ọgwụ ndị na-agwọ ọrịa adịghị emerụ ahụ n'ọtụtụ ugboro na ọkwa nke oriri.
Nitrate -> Nitrite -> Nitric Oxide
Ụdị Nri Abụọ nke Nnu Nnu: Ngwọta # 1 na Ngwọta # 2.
A na-eji nnu pink mee ihe n 'ụdị ọgwụgwọ # 1 iji gwọọ ihe oriri niile na-achọ isi nri, ịkọ brining , ise siga, ma ọ bụ canning. Nke a na-agụnye anụ ọkụkọ, azụ, ham, anụ ezi, nri ehihie, ọka anụ, pates na ngwaahịa ndị ọzọ. Ọ nwere 93.75% tebụl nnu na 6.25% sodium nitrite.
ma jiri ya na 1 teaspoon kwa 5 pound nke ala anụ.
Ọ bụrụ na-eji ya maka brine, jiri 1/2 cup Nzọụkwụ 1 kwa galọn mmiri, gbakwunye 1/3 iko tebụl, 2 1/4 teaspoon shuga na ihe ọ bụla ị chọrọ.
A na-edozi ọgwụgwọ # 2 maka ọgwụ ndị a gwọrọ agwọ dịka pepperoni, ike salami, prosciutti hams, sausages a mịrị amị na ngwaahịa ndị ọzọ na-anaghị achọ nri, ịse anwụrụ ma ọ bụ refrigeration. Otu ngwakọta nchịkọta (site na ngwakọta nke 1 ounce sodium nitrite (6.25%), 0.64 ounces sodium nitrate (4%) na 1 kilogram nnu) na-eji kwa 5 kilo anụ.
Ngwọta ndị ahụ adịghị agbanwe agbanwe ma soro usoro nhazi ị jiri nlezianya na-eji uzommeputa si na isi iyi a pụrụ ịdabere na ya.
Ejila nnu pink dị ka nnu nnu mgbe niile. Ekwusa ya na nri gị.
A makwaara dịka: Prague Powder, InstaCure, Pökelsalz, Ngwọta # 1 na Ngwọta # 2