Yuav kom zib ntab mus rau ferment, nws xav tau a noo noo tsawg kawg yog 19%. Feem ntau cov zib ntab muaj dej tsawg dua li qhov no thiab qhov no yuav xav tau dej kom ferment.
Koj paub li cas yog zib ntab fermenting?
Thov tshuaj xyuas koj cov zib ntab thiab yog tias nws muaj crystallized thiab tau tsim cov feathery dawb xws li raws li daim duab no ces nws pib ferment, thiab tam sim no mus rau tub yees kom tsis txhob fermentation.. Cov zib ntab tseem noj tau zoo tab sis yog tso fermentation mus ntxiv nws yuav hloov lub saj.
Puas yog noj fermented zib mu?
Yuav noj qab nyob zoo. Txawm li cas los xij, dej tso tawm thaum lub sij hawm crystallization, uas ua rau muaj kev pheej hmoo ntawm fermentation (1, 17). Tsis tas li ntawd, zib ntab khaws cia rau lub sijhawm ntev yuav ua rau tsaus thiab pib poob nws cov aroma thiab tsw. Txawm hais tias qhov no tsis yog qhov txaus ntshai rau kev noj qab haus huv, nws yuav tsis ua kom qab los yog ntxim nyiam.
zib ntab ferment sai npaum li cas?
Cov poov xab hauv zib ntab yuav tuag hauv 8 teev thaum tuav ntawm 125˚F, 30 feeb ntawm 145˚F, thiab 1 feeb ntawm 160˚F. 100˚F lossis ntau dua yuav qeeb fermentation, tab sis zib ntab khaws cia rau txhua lub sijhawm ntawm qhov kub thiab txias yuav pom qhov tsis zoo ntawm lwm qhov chaw.
zib ntab tau fermented li cas?
Moisture and warmth tsim fermentation. Thaum cov dej noo ntawm cov zib ntab yog siab me ntsis thiab qhov kub thiab txias, fermentation yuav tshwm sim, vimcov enzymes thiab cov poov xab hauv zib ntab. Ob qho laj thawj tseem ceeb rau cua sov zib ntab nyob rau niaj hnub no yog kom tsis txhob fermentation thiab muaj peev xwm ua rau nws.
