Iphuzu lentuthu lamafutha kabhontshisi wesoya | Konke odinga ukukwazi
Amafutha kabhontshisi kuthiwa anentuthu ephezulu, elungele ukuphekwa. Kulesi sihloko, ngizokusiza ukuthi uqonde umqondo wendawo yentuthu nokuthi ibaluleke kanjani kuwoyela wesoya.
Ukuze unikeze impendulo ngokushesha, indawo yentuthu kawoyela wesoya ingu-453-493°F noma 234-256°C. Akulona izinga lokushisa eliphakeme kakhulu noma yimuphi uwoyela ongafinyelela kuwo.
Uwoyela we-soya ungenye yezinhlobo ezivame kakhulu zamafutha asetshenziswa e-United States. Nazi ezinye izindlela zokuyisebenzisa:
- baking
- Ukuthosa
- Ukupheka
- Ukugqoka isaladi
- I-Margarine
- Isinkwa
Bheka incwadi yethu entsha yokupheka
Izindlela zokupheka zomndeni wakwa-Bitemybun ezinohlelo lokudla oluphelele kanye nomhlahlandlela weresiphi.
Yizame mahhala nge-Kindle Unlimited:
Funda mahhalaKulokhu okuthunyelwe sizomboza:
Lisho ukuthini iphuzu lentuthu?
Incazelo ye "smoke point" izinga lokushisa lapho uwoyela eqala khona ukukhiqiza intuthu emhlophe ebonakalayo futhi ayeke ukucwebezela. Lokhu kuyabonakala uma upheka, njengoba uzwa iphunga bese ubona intuthu.
Isimo sikhomba ukuthi uwoyela uyaqhuma, kukhipha amakhemikhali anobuthi angangena ekudleni kwakho.
Kwenzekani lapho ukushisa kudlula indawo yentuthu?
Uzokwazi ukuthi uwoyela ufinyelele noma weqe izinga lokushisa lendawo yentuthu lapho eqala ukubhema kakhulu. Lokhu kuvamile uma upheka okuthile ku-wok, kodwa lokho kuhlukile.
Lapho uwoyela wonakala, ukhipha amakhemikhali nama-radicals amahhala alimaza umzimba womuntu. Lawa makhemikhali ayizinhlanganisela ezaziwa ngokudala umdlavuza nezinye izifo.
Qiniseka ukuthi uhlala kude nentuthu yamafutha e-soya ashise ngokweqile futhi ucime ukushisa lapho amafutha efika endaweni yomusi.
Ngaphandle kokwenza ukudla kungabi nempilo, uwoyela ophukile ukhipha iphunga elishisayo nephunga elibabayo ekudleni. Uma uvumela amafutha ukuba abheme isikhashana, ukudla kwakho kuzoshintsha ngokushesha kube mnyama futhi konakale.
Futhi, uma upheka ngamafutha udlule iphuzu layo lentuthu, noma yiziphi izakhamzimba ezizuzisayo noma ama-phytochemicals abhujiswa ukushisa. Ngakho-ke ngisho namafutha ahlanzekile anempilo angabi nempilo futhi abe yingozi kakhulu ukuwadla.
Okubalulekile ukuthi isimo esikahle sokupheka ngamafutha yilapho amafutha engakafiki endaweni yawo yomusi.
Indawo ephakeme yentuthu isho ukuthi singasebenzisa uwoyela ukupheka ekushiseni okuphezulu futhi isikhathi eside.
Ngakho amafutha anephuzu eliphezulu lentuthu angaba ukubheja kwakho okuhle ekhishini!
Kungani udinga ukucabangela iphuzu lentuthu
Ngaso sonke isikhathi cabangela iphuzu lentuthu kawoyela ngaphambi kokulisebenzisa. Uhlobo lwamafutha okufanele ulusebenzise luncike ekutheni wenza hlobo luni lokudla.
Isibonelo, awukwazi ukusebenzisa uwoyela wephoyinti elincane lentuthu njengamafutha omnqumo ukuze uthose ama-french. Amafutha omnqumo azoshisa futhi enze amazambane ababayo futhi adle kabi.
Ngakolunye uhlangothi, uma wenza isaladi yokugqoka, amafutha e-soya akuyona inketho engcono kakhulu. Kufanele usebenzise lolu hlobo lwamafutha ukubhaka, ukuthosa, kanye nokugcoba.
Futhi funda: sebenzisa i-potato ricer ukuze wengeze kalula esinye isidlo ku-arsenal yakho
Amafutha acwengekile
Ubhontshisi wesoya uthathwa njengowoyela ocolisisiwe. Ivamise ukulungiselelwa izinhlelo zokusebenza ezi-3 kanye ne-hydrogenated.
Futhi bewazi ukuthi uwoyela ocolisisiwe unephuzu eliphakeme lentuthu? Lokhu kungenxa yokuthi phakathi nenqubo yokucwenga, ama-fatty acids amahhala nokungcola kuyasuswa. Ukungcola kubangela ukuba amafutha ashunqise.
Ukwengeza, uwoyela we-soya uwukudla okungezwani kahle, ngakho-ke ungadliwa abantu abaningi.
Iphuzu lentuthu lamafutha e-soya
Indawo yentuthu kawoyela wesoya iku-234-256°C, okulingana cishe no-453-493°F.
Uma uqhathanisa lezi zinombolo namanye amafutha okupheka, ungase uwathole ephakeme kakhulu. Lokhu kuyenza ibe yinhle kakhulu ekubhakeni nasekuyithoseni ngokujulile.
Noma kunjalo, uwoyela wesoya awuwona uwoyela onephuzu eliphakeme kakhulu lentuthu.
Nawa amaphoyinti entuthu amanye amafutha asetshenziselwa ukupheka:
- Ibhotela: 150°C
- Amafutha e-olive engeziwe: 163-190 ° C
- Amafutha kakhukhunathi amsulwa: 190°C
- Amafutha: 190°C
- Amafutha e-canola: 204 ° C
- Amafutha embewu kakotini: 216°C
- Amafutha kabhekilanga: 232°C
- Amafutha kabhontshisi wesoya: 234°C
- Amafutha e-rice bran: 254°C
- Amafutha kakotapheya acolisisiwe: 270°C
Lapha, iCityline ibheka amafutha okupheka ayi-6 anempilo anamaphuzu ahlukahlukene entuthu:
Kungenzeka ukuthi uqaphele ohlwini ukuthi amafutha aqinile ajwayele ukuba namaphoyinti aphansi entuthu kunamafutha ketshezi.
Lokhu kungenxa yokuthi amafutha aqinile ngokuvamile aqukethe ama-fatty acids (FFA) amahhala, okulula ukuwadiliza.
Amafutha e-soya okupheka
Akudingeki ukuthi usebenzise amafutha anephuzu eliphakeme kakhulu lentuthu ukupheka. Okubalulekile ukwazi izinga lokushisa lendlela yokupheka osuzoyenza futhi uqinisekise ukuthi ukhetha uwoyela okwazi ukumelana nezinga lokushisa. Ungakhetha uwoyela othanda ukunambitha okuhlakaniphile.
Isibonelo, nazi ezinye zezindlela zokupheka namazinga okushisa angawashaya:
- Ukushisa: 93°C
- I-pan-Fry: 120°C
- Ukushisa: 120°C
- Ukuthosa okujulile: 120-180°C
- I-pan-sear: 204-232°C
Iphuzu likawoyela kabhontshisi wesoya liphezulu kakhulu kunezinga lokushisa elivamile lokupheka. Ngakho-ke ungayisebenzisela noma iyiphi indlela yokupheka ngaphandle kokukhathazeka ngokuthi ingase yehle ngaphambi kokuba ukudla kwakho kwenziwe kahle.
Kodwa-ke, kungase kudingeke ukuthi unake ngenkathi upheka, ikakhulukazi uma uvumela isitofu sihlale isikhashana. Izinga lokushisa lingase likhuphuke kancane kancane futhi ekugcineni, intuthu izoqala ukumila.
Ukuze ugweme lokhu, ungakwazi ukwehlisa ukushisa uma uzwa sengathi isitofu sakho siyashisa kakhulu.
Ungakwazi yini ukusebenzisa uwoyela wesoya ekuthoseni okujulile?
Abantu abaningi bathanda ukudla okuthosiwe futhi usebenzise i-deep-frier ukwenza izitsha ezimnandi ezifana nama-french wedge, ama-potato wedge, noma izigubhu zenkukhu ezithosiwe. Kulokhu, cishe uyazibuza ukuthi ungasebenzisa amafutha e-soya ekudleni okuthosiwe okujulile.
Amafutha kabhontshisi wesoya ashibhile, ikakhulukazi uma ethengwa ngobuningi. Ngakho-ke yebo, ungasebenzisa uwoyela wesoya ukuze uthose kakhulu ukudla okuthandayo!
Lawa mafutha ayindlela enhle ngoba anamafutha angagcwele futhi aphansi ngamafutha agcwele. Iphoyinti layo eliphezulu lentuthu liyenza ilungele ukuthoswa.
Futhi funda: Izizathu ezi-2 ezibalulekile zokusebenzisa amafutha e-soya ku-teppanyaki
Ezinye izinzuzo zokusebenzisa amafutha e-soya ekuphekeni
Iphuzu eliphezulu lentuthu akuyona ukuphela kwenzuzo ongayithola ngokusebenzisa uwoyela wesoya ukupheka!
Ezinye izinto eziningi zingahlanganisa njengoba ucabanga ukwenza lawa mafutha okupheka ayinhloko. Thola ukuthi yini ngezansi!
yizinhlobonhlobo
Ngaphandle kwendawo yawo ephezulu yentuthu, uwoyela wesoya nawo utholakala kabanzi futhi awubizi. Uma ungumnikazi wesitolo sokudla okusheshayo noma indawo yokudlela, kufanele ucabange ukusebenzisa uwoyela wesoya, njengoba kuthathwa njengowoyela wokupheka ongabizi kakhulu!
Akukhona nje kuphela ukuthi ungasebenzisa amafutha e-soya cishe kunoma iyiphi indlela yokupheka, kodwa ungayisebenzisa njengendlela yokugqoka isaladi noma i-marinade.
I-flavour ayithathi hlangothi ngakho ingahambisana nanoma yikuphi ukudla. I-soy ayikuqedi ukunambitheka kokudla ngakho izindawo zokudlela zikwazi ukusebenzisa lawa mafutha ezinhlobonhlobo ezinkulu zezidlo, okwenza kube nezinto ezihlukahlukene.
Amafutha angasetshenziswa futhi, ngakho asebenza kahle ekuphekeni kwenqwaba.
Ikhuthaza impilo yenhliziyo nemithambo yegazi
Uwoyela weSoybean uqukethe amafutha amancane kakhulu futhi anamafutha amaningi we-polyunsaturated kunanoma imuphi omunye uwoyela wokupheka.
Amafutha asuthisiwe awuhlobo lwamafutha amabi angandisa ingozi yezifo eziningi zenhliziyo nemithambo yegazi. Ngakolunye uhlangothi, amafutha e-polyunsaturated awuhlobo olungcono kakhulu olungase lwehlise i-cholesterol ye-LDL emzimbeni wakho.
Gcina impilo yamathambo
Isipuni esisodwa samafutha kabhontshisi wesoya siqukethe cishe u-25 mg kavithamini K, okungaba ngu-20% yenani elinconywayo lansuku zonke. Ivithamini ibalulekile ekululameni kwesilonda nokugcina impilo yamathambo.
Ucwaningo luthole ukuthi ukuthatha uvithamini K kunganciphisa ingozi yokuphuka kwamathambo kanye ne-osteoporosis.
Icebile ku-omega-3 fatty acids
I-Omega-3 fatty acids inezinzuzo eziningi ezinkulu emizimbeni yethu. Bangakuvikela ezifweni ezibulalayo njengesifo senhliziyo, umdlavuza nesifo sikashukela.
Lawa ma-acids anamafutha adlala indima ebalulekile ekukhuleni kwengane, ukukhula kobuchopho, kanye namasosha omzimba.
Ingasetshenziswa njengokunakekelwa kwesikhumba nezinwele
Uwoyela weSoya uqukethe nenani eliphakeme levithamini E, elizuzisa kakhulu impilo yesikhumba nezinwele zakho. Ungasebenzisa uwoyela wesoya njengomswakama wemvelo.
Futhi ingavikela isikhumba sakho emisebeni ye-UV, izinduna, kanye ne-atopic dermatitis.
Zama uwoyela wesoya ukuze upheke
Amafutha kabhontshisi wesoya angenye yamafutha ajwayelekile okufanele asetshenziswe ekuphekeni. Itholakala kabanzi futhi ishibhile, okwenza ifinyeleleke kubantu abaningi.
Ngephuzu eliphezulu lentuthu kanye nezinye izinzuzo eziningi, uwoyela kabhontshisi wesoya usungomunye wamafutha okupheka ayintandokazi emikhayeni eminingi nezindawo zokudlela emhlabeni jikelele. Ingabe izoba ngeyakho?
Funda kabanzi: Iliphi izinga lokushisa elifanele legrill ye-teppanyaki?
Bheka incwadi yethu entsha yokupheka
Izindlela zokupheka zomndeni wakwa-Bitemybun ezinohlelo lokudla oluphelele kanye nomhlahlandlela weresiphi.
Yizame mahhala nge-Kindle Unlimited:
Funda mahhala
UJoost Nusselder, umsunguli weBite My Bun ungumthengisi wokuqukethwe, ubaba futhi uthanda ukuzama ukudla okusha ngokudla kwaseJapan enhliziyweni yothando lwakhe, futhi kanye nethimba lakhe ubelokhu enza izindatshana zebhulogi ezijulile kusukela ngo-2016 ukusiza abafundi abathembekile ngezindlela zokupheka namathiphu okupheka.
