Gukuramo umusemburo | 8013-01-2
Ibicuruzwa bisobanura
Umusemburo ukuramo ni ibintu bisanzwe bikozwe mu musemburo, umusemburo umwe ukoreshwa mu mugati, byeri na vino. Umusemburo Umusemburo ufite uburyohe buryoshye bugereranywa na bouillon, akenshi ikaba ikora ibintu byiza kubicuruzwa biryoshye byo kongeramo no kuzana uburyohe nuburyohe muri ibyo bicuruzwa
Umusemburo wumusemburo nizina risanzwe ryuburyo butandukanye bwibicuruzwa bitunganijwe byakozwe mugukuramo ibintu bigize selile (gukuraho inkuta za selile); zikoreshwa nk'inyongeramusaruro cyangwa uburyohe, cyangwa intungamubiri kubitangazamakuru byumuco wa bagiteri. Bakunze gukoreshwa mugukora uburyohe bushimishije hamwe nuburyohe bwa umami, kandi urashobora kuboneka mubiribwa byinshi bipfunyitse birimo amafunguro akonje, igikoma, ibiryo byubusa, gravy, stock nibindi. Ibivamo umusemburo muburyo bwamazi birashobora gukama kuri paste yoroheje cyangwa ifu yumye. Acide Glutamic ikuramo umusemburo ikomoka kuri acide-fatizo fermentation cycle, iboneka gusa mumasemburo amwe, mubisanzwe yororerwa gukoreshwa muguteka.
Icyemezo cy'isesengura
| Gukemura | ≥99% |
| Ubunini | 100% kugeza kuri 80 mesh |
| Ibisobanuro | 99% |
| Ubushuhe | ≤5% |
| Abakoloni bose | <1000 |
| Salmonella | Ibibi |
| Escherichia coli | Ibibi |
Gusaba
1. Ubwoko bwose bwo kuryoha: urwego rwohejuru rwihariye isosi nshya, amavuta ya Oyster, Inkoko Bouillon, karnosine yinka, ibirungo bya essence, ubwoko bwose bwa soya ya soya, amata y'ibishyimbo bya ferment, vinegere y'ibiryo hamwe nibihe byumuryango nibindi.
2. Inyama, gutunganya ibicuruzwa byo mu mazi: Shyira umusemburo mu biryo byinyama, nka ham, sosiso, inyama zuzuye nibindi, kandi impumuro mbi yinyama irashobora gutwikirwa. Umusemburo wimisemburo ufite umurimo wo gukosora uburyohe no kongera uburyohe bwinyama.
3. Ibiryo byoroshye: nkibiryo byihuse, ibiryo byo kwidagadura, ibiryo bikonje, ibirungo, ibisuguti na keke, ibiryo byuzuye, ibikomoka ku mata, ibirungo byose nibindi;
Ibisobanuro
| Ingingo | STANDARD |
| Azote yose (yumye),% | 5.50 |
| Azote azote (yumye),% | 2.80 |
| Ubushuhe,% | 5.39 |
| NaCl,% | 2.53 |
| pH agaciro, (2% igisubizo) | 5.71 |
| Kubara mu kirere, cfu / g | 100 |
| Coliform, MPN / 100g | <30 |
| Salmonella | Ibibi |
