Cov tshuaj yej dub yuav tsum tau qhuav rau hauv ib qhotshuaj yej dub tshuab ziab khaub ncawstam sim ntawd tom qab fermentation. Fermentation yog ib theem tshwj xeeb ntawm cov tshuaj yej dub ntau lawm. Tom qab fermentation, cov xim ntawm nplooj hloov ntawm ntsuab mus rau liab, tsim cov yam ntxwv zoo ntawm cov tshuaj yej dub nrog liab nplooj thiab kua zaub liab. Tom qab fermentation, cov tshuaj yej dub yuav tsum tau qhuav sai sai los yog ci qhuav, txwv tsis pub nws yuav khaws cia ntev dhau lawm thiab ua rau muaj ntxhiab tsw tsw.

Kev ziab ntawm cov tshuaj yej dub yog txheej txheem uas fermented tshuaj yej puag yog muab tso rau hauv qhov kub thiab txiastshuaj yej roasterkom sai evaporate cov dej kom ua tau zoo-preserving dryness. Nws lub hom phiaj yog peb zaug: siv qhov kub thiab txias kom sai sai inactivate cov enzymes thiab nres fermentation; kom evaporate dej, txo qhov ntim, kho cov duab, thiab tswj kom qhuav kom tsis txhob muaj mildew; kom emit feem ntau ntawm cov qis-boiling point nyom tsw, intensify thiab khaws high-boiling point aromatic tshuaj, thiab tau lub cim qab zib aroma ntawm dub tshuaj yej.

Yuav ua li cas ua dub tshuaj yej

Thaum ua cov tshuaj yej dub, ua ntej xaiv cov buds uas tsim nyog thiab nplooj raws li qhov yuav tsum tau ua ntawm cov tshuaj yej dub, xws li ib lub noob, ib lub noob thiab ib nplooj, ib lub paj thiab ob nplooj, thiab lwm yam. Tom qab ntawd kis cov nplooj tshiab sib npaug thiab qhuav rau hauv lub hnub kom txog thaum lawv yog ib nrab qhuav, cia cov nplooj tshiab kom evaporate dej kom tsim nyog. , txhim khu toughness thiab yooj yim shaping.

Tom qab ntawd cov tshuaj yej nplooj muab tso rau hauv lub lauj kaub kubTshuaj yej Frying Pantxog 200 ° C thiab do-kib kom puas cov nplooj hlwb thiab secrete tshuaj yej kua txiv, ua cov tshuaj yej nplooj ntawv nruj nreem ropes thiab nce lub concentration ntawm cov tshuaj yej kua zaub. Cov nplooj tshuaj yej ces muab tso rau hauv ib qho tshwj xeebtshuaj yej fermentation tshuablos tsim cov yam ntxwv ntawm nplooj liab thiab kua zaub liab.

Cov kauj ruam kawg yog ziab. Kev ziab ntawm cov tshuaj yej dub yog nqa tawm hauv ob zaug. Thawj zaug yog hluav taws kub, thiab lub thib ob yog hluav taws tag nrho. Qhov no tso cai rau cov tshuaj yej dub kom evaporate dej, zawm cov tshuaj yej sticks, kho cov duab, kom nws qhuav, thiab disperse cov stains ntawm cov tshuaj yej dub. Ntsuab tsw, tuav lub qab zib aroma ntawm dub tshuaj yej.