Gukoresha ikoranabuhanga ryo kumisha ibihumyo mu gutunganya ibihumyo bya shiitake bigaragaza intambwe ikomeye mu gutunganya ibihumyo bigezweho mu nganda gakondo z’ibihumyo biribwa. Uburyo gakondo bwo kumisha nko kumisha izuba no kumisha umwuka ushyushye, mu gihe byongerera igihe ibihumyo bya shiitake bimara, akenshi bitera igihombo gikomeye cy’intungamubiri. Gutangiza ikoranabuhanga ryo kumisha ibihumyo mu bukonje, rikubiyemo gukonjesha mu bushyuhe buke no kubura amazi mu buryo buva mu cyuma, bituma ibihumyo bya shiitake bigumana neza, bikingura inzira nshya zo kongera ireme ry’ibicuruzwa bya shiitake.
Mu bijyanye no kubika intungamubiri, ikoranabuhanga ryo kumisha mu bukonje rigaragaza ibyiza bikomeye. Ubushakashatsi bwagaragaje ko ibihumyo bya shiitake byumye mu bukonje bigumana hejuru ya 95% bya poroteyine zabyo, birenga 90% bya vitamine C yabyo, ndetse hafi ya byose bikoreshwa muri polysaccharide. Uku kubika intungamubiri kudasanzwe bituma ibihumyo bya shiitake byumye mu bukonje biba "ububiko bw'intungamubiri." Byongeye kandi, uburyo bwo kumisha mu bukonje bukomeza imiterere y'ibihumyo. Ibihumyo bya shiitake byumye mu bukonje bigumana imiterere yabyo yuzuye nk'umuhengeri, bigaragaza imiterere myiza isubirana imiterere yabyo yose iyo byongeye kuzura amazi. Iyi miterere ntiyongerera gusa ubwiza bw'ibicuruzwa ahubwo inatanga uburyo bwo kubiteka no kubitunganya nyuma.
Uburyo bwo gukora ibihumyo bya Shiitake byumye mu buryo bukonje:
1. Gutunganya ibikoresho fatizo mbere yo kubitunganya: Guhitamo ibikoresho fatizo ni intambwe ya mbere yo kwemeza ko umusaruro umeze neza. Ibihumyo bya shiitake byiza, bizima kandi bidafite indwara biratoranywa, bigasukurwa kugira ngo bikureho ubutaka, umukungugu n'indi myanda, kandi hafatwa ingamba zo kubungabunga imiterere y'ibihumyo. Nyuma yo kubisukura, amazi asukurwa ku butaka.
2. Koresha imashini yumisha mu gihe cyo kumisha mu gihe cyo kumisha: igihe cyo kumisha mu gihe cyo kumisha mu gihe cyo kumisha gikoresha ikoranabuhanga ryo kumisha mu gihe cyo gukonjesha vuba kugira ngo igere ku bushyuhe buri munsi ya -35 ° C, kandi igihe cyo kumisha mu gihe cyo gukonjesha gikunze kuba amasaha 2-4 bitewe n'ubunini bw'ibikoresho fatizo. Ibihumyo bya shiitake bikonje bishyirwa mu mashini yumisha mu gihe cyo kumisha, kandi igihe cyo kumisha gikorerwa ahantu hadakoreshejwe umwuka, kandi ubushyuhe bw'isahani ishyushya bugenda bwiyongera kugeza kuri -10 ° C kugeza kuri -5 ° C kugira ngo amazi akurweho. Muri iki gikorwa, ubushyuhe bw'ibikoresho bugomba gukurikiranwa mu gihe nyacyo kugira ngo bitarenze ubushyuhe bw'aho amazi akuriwe. Nyuma yo gukuraho amazi akuriweho, ubushyuhe bw'isahani ishyushya buzongerwa kugeza kuri 30 ° C kugeza kuri 40 ° C kugira ngo amazi akurweho. Nyuma yo kumisha mu gihe cyo kumisha, amazi y'ibihumyo bya shiitake agabanuka kugeza kuri 3% kugeza kuri 5%. Kubera ko igikorwa cyose gikorwa ku bushyuhe buke, ibintu bikora mu bihumyo bya shiitake biragumaho, kandi intungamubiri zibikwa neza ndetse no mu gihe kirekire.
3. Gupfunyika: Gupfunyika birimo azote, kandi igipimo cya ogisijeni gisigaye kigenzurwa kiri munsi ya 2%. Gupfunyika birimo azote ntibikomeza gusa uburyohe bw'ibihumyo bya shiitake byumye mu buryo bukonje, ahubwo binatanga uburinzi bwiza mu gutwara no kubika.
Niba ushishikajwe n'ibyo dukoraImashini yumutsa ibyuma ikonjeshacyangwa ufite ikibazo icyo ari cyo cyose, nyamuneka vuga utiTwandikireNk'uruganda rw'umwuga rukora imashini yumisha ibyuma bikonjesha, dutanga ibikoresho bitandukanye, birimo ibikoresho byo mu rugo, ibya laboratwari, iby'icyitegererezo, n'ibyo mu nganda zikora. Waba ukeneye ibikoresho byo gukoresha mu rugo cyangwa ibikoresho binini, dushobora kuguha ibicuruzwa na serivisi byiza cyane.
Igihe cyo kohereza: Werurwe-17-2025
