Menene Ghee Kayan lambu?

Menene Ghee Kayan lambu?

Ghee kayan lambu, wanda kuma aka sani da vanaspati ghee ko Dalda, wani nau'in man kayan lambu ne mai hydrogenated wanda aka fi amfani dashi azaman madadin ghee na gargajiya ko man shanu mai haske. Ana yin ta ne ta hanyar da aka sanya man kayan lambu a cikin hydrogenated sannan a kara sarrafa shi da abubuwan da suka hada da emulsifiers, antioxidants, da abubuwan dandano don ba shi dandano iri-iri kamar ghee.

Ganyen kayan lambu ana yin su ne da farko daga man kayan lambu irin su dabino, man waken soya, man auduga, ko gauraya na wadannan mai. Ana amfani da shi sosai a masana'antar abinci don yin burodi, soya, da kuma kitsen girki. Duk da haka, saboda yawan abubuwan da ke cikin mai, ba a la'akari da wani zaɓi mai lafiya kuma ana ba da shawarar a cinye shi cikin matsakaici. A cikin 'yan shekarun nan, kasashe da yawa sun haramta ko sanya takunkumi kan amfani da gyada saboda mummunan tasirinsa na lafiya.

Menene bambanci tsakanin Shortening da kayan lambu Ghee?

Shortening da ghee su ne nau’ukan kitse iri biyu daban-daban da ake amfani da su wajen dafa abinci, gayya, da soya.

Gajewa wani kitse ne mai kauri da aka yi da kayan lambu, kamar waken soya, auduga, ko dabino. Yawanci hydrogenated ne, wanda ke nufin ana ƙara hydrogen a cikin mai don juya shi daga ruwa zuwa ƙarfi. Shortening yana da babban wurin hayaki da ɗanɗano mai tsaka tsaki, yana mai da shi mashahurin zaɓi don yin burodi, soya, da yin ɓawon burodi.

Ghee, a gefe guda, wani nau'in man shanu ne da aka bayyana wanda ya samo asali a Indiya. Ana yin ta ne ta hanyar datse man shanu har sai daskararrun madarar ta rabu da kitsen, sannan a daure a cire daskararrun. Ghee yana da wurin shan hayaki mai yawa kuma yana da ɗanɗano mai daɗi, kuma ana amfani da shi a dafa abinci na Indiya da Gabas ta Tsakiya. Hakanan yana da tsawon rairayi fiye da man shanu saboda an cire daskararrun madara.

A taƙaice, babban bambanci tsakanin gajarta da ghee shi ne, ragewa wani kitse ne mai ƙarfi da aka yi da man kayan lambu, yayin da ghee kuma nau’in man shanu ne da aka fayyace tare da ɗanɗano mai ɗanɗano. Suna da amfani daban-daban na dafa abinci da bayanin martaba, kuma ba sa canzawa cikin girke-girke.

Tsarin Tsarin Ganyayyaki na Ganyayyaki

Ghee kayan lambu, wanda kuma aka sani da vanaspati, wani nau'in man kayan lambu ne na hydrogenated wanda akafi amfani dashi azaman madadin ghee na gargajiya ko man shanu mai fayyace a yawancin sassan duniya. Tsarin yin ghee kayan lambu ya ƙunshi matakai da yawa, gami da:

Zaɓin Kayan Kaya: Mataki na farko a cikin tsari shine zaɓin albarkatun ƙasa, waɗanda galibi sun haɗa da mai kamar dabino, man auduga, ko man waken soya.

Tace: Sai a tace danyen mai domin a cire duk wani kazanta da gurbacewar da ake iya samu.

Hydrogenation: Man da aka tace daga nan sai ya zama hydrogenation, wanda ya haɗa da ƙara iskar hydrogen a ƙarƙashin matsin lamba a gaban mai kara kuzari. Wannan tsari yana jujjuya man ruwa zuwa wani nau'i mai ƙarfi ko ƙwaƙƙwal, wanda sannan a yi amfani da shi azaman tushe don ghee.

Deodorization: Sai a yi amfani da man da ke da kauri ko dattin wani tsari da ake kira deodorization, wanda ke kawar da duk wani wari ko dandanon da ba a so da zai iya kasancewa.

Haɗuwa: Mataki na ƙarshe a cikin tsari shine haɗuwa, wanda ya haɗa da haɗawa da ɗanɗano mai hydrogenated tare da wasu sinadarai kamar antioxidants da bitamin.

Bayan an gama aikin haɗawa, an shirya ghee kayan lambu kuma a shirye don amfani. Yana da kyau a lura cewa ghee kayan lambu ba shi da lafiya kamar ghee na gargajiya, domin yana ɗauke da fats mai ƙarfi, wanda zai iya cutar da lafiyar ku idan an sha shi da yawa. Don haka, ya kamata a cinye shi cikin matsakaici a matsayin wani ɓangare na daidaitaccen abinci.