Ngoku zonke ukutya okudinga igumbi elipholileyo ligcinwa kumafriji, izikhuni ezikhethekileyo, ibhokisi. Kodwa kubalulekile ukulungelelanisa kakuhle ukugcinwa okunjalo ngokukodwa ukutya, ngaphandle koko kunokukhokelela ekudakaleni kwabo kungekudala, zonke izinto ezibalulekileyo, umgangatho, ukunambitha kunye nephunga eliya kutshabalalisa.
Indlela yokugcina ngokufanelekileyo ukutya ekhitshini inomdla kuninzi lwabafazi.
Kubalulekile emva kokuthenga ukufundwa kweemeko zokugcinwa komkhiqizo kwiphakheji, abavelisi bomgangatho kufuneka babonise oku, kwaye kufuneka kwenziwe ngeendlela zonke. Kwakhona kubalulekile ukuqwalasela ukuba ukupakishwa kwezinto eziphangaleleyo kuya kufutshane nobude bokugcinwa kokutya kuba akunakwenzeka ukukhusela umkhiqizo kwizinto ezinobungozi ezincinane, ukuthungca kunye nomoya.
Isizathu esibalulekileyo sokubonelela ukungaphumeleli kukungaphumeleli ukuhlangabezana neemeko zokugcina kunye nokugqithisa ubomi be-shelf ebonisiwe. Ukukhula okuphezulu kwamachiza ezinobungozi kubonakala kwimeko engaphezulu kwe-20 ° С. Emva kokupheka, kufuneka ifakwe kwifriji, kuba inkqubo yobomi bezilwanyana ezinobungozi eziyingozi iya kuncipha. Oku kuya kunciphisa kakhulu umngcipheko wokutyhefuza. Zonke iimveliso ezingonakaliyo azikwazi ukushiya ekushiseni ixesha elide, kodwa zidluliselwe kwizibilini zokutya ezikhethekileyo kwaye zihlambulule kwiqrijini. Ukutya okulungiselelwe ekhaya kungashiyelwa kwiqrijini ixesha elide kuphela kwifomu ephathwe kakubi. Kodwa le ndlela yokugcina ayinakunaphakade, kuba kukho ii-microorganisms ezinokukhula ngokukhawuleza nakwifriji. Malunga nomhla ungagcina kwindawo yefriji, intlanzi kwifom evaliweyo kwaye ukhusele ukusetyenziswa kokutya. Usuku luyakwazi ukugcina iintlobo zee saladi, izitya zemifuno ekudleni kunye nokuzifakela i-mayonnaise okanye ukhilimu omuncu, iimveliso eziqingqiweyo zigcinwa iiyure ezine-4 ukuya kweyure kuphela.
Imithetho eya kuba luncedo ekugcineni ukutya kwifriji. Uninzi lwemveliso yokutya zigcinwa kwifriji malunga neenyanga ezi-8-12. Ukutya okunamafutha, inyama, inyama enqabileyo iphela malunga neenyanga ezintathu. Ukuphindaphinda ukukhutshwa akuyona ingozi ekudleni, kodwa isondlo sabo sinciphise, kunye nekhongo kunye nobomi besikhaliso. Ukuze kugcinwe imifino emitsha, inokuthi ifakwe kwisilula lesinyamanzi, kwaye kwiplastiki, kodwa ingagxininanga ngokwaneleyo ukushiya izibonda zokungena umoya, kwaye ubeke kwindawo engaphantsi yefriji. Yileyo ndlela imifino ingalala ngayo iiveki ezimbini. Iinqwelo ezintsha kufuneka zihlanjululwe okanye zihlanjululwe kwaye zihlanganiswe ngetayiliti emdaka, ngoko kwesikhwama kwaye zifake kwiqhosha elincinane leqrijini. Iikaroti ziza kuhlala ziphazamisa ixesha elide kwaye aziyi kuphelelwa. Imifuno efana neebhunge kunye namazambane zingagcinwa kufuphi, ngandlela-thile aziyi kuhlakala ngenxa yezizathu ezithile, kodwa ngokuchaseneyo, ziya kugcinwa ixesha elide. Iifatates kuphela ezibandayo akufanele zigcinwe Iklabishi. Akusoloko kunokwenzeka ukuthenga intloko encinci yeklabishi, kodwa ukususela kwiqela elihlala lihlala lihlala liqhekeza ngokukhawuleza, ngoko awukwazi ukusika iklabishi, uze uhlukanise amaqabunga. Ukuba ushiywe iigrave ezihlambulukileyo, kufuneka zigcinwe kwigumbi leglasi, zizaliswe ngeoli, kwiqrijini. Kodwa okokuqala, ungagcini ivalwe ingqungquthela ukuze kungabi nantyatyambo. Ioli iya kuzuza i-garlic flavour engasetyenziselwa ukuzalisa izitya, kwaye igalikhi iya kuhlala ixesha elide.
Ngokuphathelele isiqhamo. Ubhanana kunye neenapinapali akudingeki ukuba zigcinwe kwisiqandisisi! Iziqhamo ezinjalo azivumeli kubanda. Iibhanana zidliwa ngokukhawuleza, okanye zifumane ezivuthiweyo, ezinokugcinwa endaweni emnyama. I-Cheese ikhetha ukugcina kunye kunye neoli kwifomthi enye. Ngaloo ndlela, ayiyi kumile kwaye iya kuba ithambile ixesha elide. Kufuneka kukhunjulwe ukuba kukho iitshizi ezinesiphunga elibukhali, ezifana neentshizi kufuneka zigcinwe ngokwahlukileyo, zifakwe kwifilimu yokutya. Ubisi kwiibhegi ezithambileyo, abanikazi abakhethekileyo bathengiswayo abangekho kubiza kwaye benze ubomi bube lula kwaye kugcina imizwa yakho. Ioli kunye namafutha adinga ukupakishwa ngokucophelela, kuba ixakeka iphunga. Iimveliso zamachiza nazo zinconywa ukuba zigcinwe kwireferensi enye yefriji. Akufanele zigcinwe kwisango sefriji, njengokuba xa kuvulwa kwaye kuvalwa ukushisa okutshintsha kakhulu, okuchaphazela kakhulu ukhuseleko lweemveliso zobisi. Kwiesityuli zomnyango ungagcina amaqanda, amayeza, iziphuzo. I-Cottage cheese ayifanele igcinwe kwiplastiki! Kufuneka ihanjiswe ngokukhawuleza kwi-enamel, iglasi okanye izitya zeeramic. Ngokuqinisekileyo akufuneki ukupheliswa kokutya okukhenkcekileyo kwifriji, indawo iya kuthathwa kwaye izakuphazamisa inkqubo yokuhambisa umoya. Ixesha lokugcina ubuncinane ubuncinane ngonyaka.
Ezinye iingcebiso zokugcina ezifanelekileyo iimveliso ezingafuneki kubanda. Ngokomzekelo, umgubo kufuneka ugcinwe kwindawo emnyama nomileyo, ngokukhethekileyo kwiingxowa ezinezikhumba, ukukhusela ekumanyeni, ezinambuzane. Kubandakanywa ushukela. Amakhowe omisiwe kunye nemifuno eyomileyo kufuneka igcinwe kwisitya esivaliweyo esinephepha, okuya kuthintela ukuvela kwesikhunta kunye nokunyusa okungaphezulu.
Indlela yokugcina i-seasonings kunye neziqholo kukuzigcina ezimbizeni ezikhethekileyo, kude ne-plate, kuba ukushisa kunye nomswakama kuya kutshabalalisa iipropati ze-seasonings, kwaye kubaluleke kakhulu, ukugawula ngaphambi kokusebenzisa. I-pasta igcinwe kwindawo epholile, eyomileyo.
Kubalulekile ukugcina ukugcina ukutya okufanelekileyo ekhitshini. Naluphi na indlela yokugcina, akufanele ivule. Ngaphandle koko, iimveliso zilahleka ngokukhawuleza iimpawu zabo ezinobuncedo, zithatha umswakama obuninzi okanye zithwele. Kwiphakheji ngamanye, i-polyethylene, i-foil, iphepha lokutya okanye ifilimu yokutya, nayiphi na imbophu yokuvalwa isetyenzisiweyo. Kubalulekile ukuba ungabi novila ukwenza ukulungiswa kokutya, ukuphelisa ukutya okudlulileyo. Kwaye, kulungile ukuba ungathengi iimveliso ezininzi. Emva koko, bahlala bekhona esitolo esiseduze.