Hanyoyin shirya abinci mai mahimmanci don ciyarwa sun bambanta sosai. Zaɓin su yana ƙaddara ta shekaru da adadin dabbobi, ingancin abinci da kuma samun lokacin kyauta don mai kiwon alade mai son.
Gasasshen hatsi
Masu kiwon alade suna yin gasa hatsi don horar da aladu masu shayarwa don cin abinci mai yawa. Don yin wannan, yi amfani da hatsin sha’ir, alkama, masara, Peas, waken soya. Da farko, ana jika shi har sai ya kumbura, sannan a soya shi har ya yi launin ruwan kasa. Wannan yana ba da hatsi da ƙanshi, dandano mai dadi, yana ƙara yawan sitaci da disinfects daga fungi. Ciyar da gasassun hatsi piglets farawa a ranar 5th na rayuwa.
Germination na hatsi
Ana amfani da tsiron hatsi don wadatar da abinci na aladu tare da bitamin B, E da salts ma’adinai a cikin lokacin bazara-lokacin bazara. Tsarin germination abu ne mai sauƙi, kuma ana iya kafa shi cikin sauƙi duka akan gonaki da a cikin filaye na sirri na sirri. Don wannan, ɗaki mai zafi kawai ake buƙata. An jiƙa hatsin da aka shirya don germination na sa’o’i 12 a zafin jiki na 15 ° C, sa’an nan kuma ana ajiye su na tsawon kwanaki 2-3 a cikin dakin dumi, mai haske a zazzabi na 20-25 ° C a cikin wani bakin ciki mai tarwatse har sai 2- 3 mai tushe mai tsayi kusan 5 cm tsayi ya bayyana. Lokacin da hatsi ya yi girma, sitaci ya juya cikin sauƙi na dextrins, kuma wannan yana ba da abincin dandano mai dadi.
Ana ciyar da ‘ya’yan alade da aka tsiro a matsayin abincin ɗanɗano daga ranar 20th, a hankali suna kawo adadin yau da kullun zuwa 150-250 g kowace kai.
Dafa abinci da tururi hatsi
Tafasa da tururi na hatsi ba shi da wani tasiri mai kyau a kan kara yawan narkewa da kuma shayar da abinci mai gina jiki, baya samar da wani amfani ga yawan girma da kuma tanadin ciyarwa lokacin da kitsen aladu idan aka kwatanta da fattening bushe, abincin da ba a shirya ba. Dafa abinci da tururi suna buƙatar ƙarin farashi don man fetur da wutar lantarki. Bugu da kari, dafa abinci yana haifar da tarwatsewar abubuwa masu aiki da ilimin halitta.
Ana ba da shawarar hatsin hatsi don yin tururi ko dafa shi kawai idan ya shafi smut, ergot, mold.
An fi ciyar da hatsin legumes bayan an niƙa kuma a tafasa na tsawon awa 1 ko tururi na minti 30-40. Sakamakon bayyanar zafi, sunadaran hatsi sun zama cikakke a ilimin halitta kuma sun fi amfani da dabbobi. Girman kitsen aladu yana ƙaruwa da 20%, kuma an rage yawan amfani da abinci da 15-19%.
Malting na abincin hatsi
Ana amfani da ciyarwar hatsi mai narkewa don inganta jin daɗin su. Don yin wannan, yi amfani da akwatunan katako, ganga, kwantena da sauran kwantena. Ana zuba abinci da aka yanka ko sharar hatsi a cikin kwantena tare da ruwan zafi (90 ° C) a cikin adadin 2-2,5 na ruwa a kowane bangare na abinci, gauraye sosai, an rufe shi da murfi ko burlap kuma a bar shi don 3-4. sa’o’i a zazzabi na 55-60 ° C, wanda ya fi dacewa don kunna tsarin enzymatic a cikin hatsi. A cikin aiwatar da malting, sitaci da ke cikin abincin yana canzawa zuwa sukari ta aikin enzyme diastase. Adadin sa a cikin abinci mara kyau yana ƙaruwa sau 12, wanda ke sa abincin ya zama mai daɗi.
Kyakkyawan sakamako na malting yana sananne musamman lokacin amfani da grist na masara. Lokacin da aka ciyar da shi, tsawon lokacin kitsen aladu yana raguwa ta kwanaki 15-17. A lokaci guda, farashin ciyarwa a kowace kilogiram 1 na girma yana raguwa da abinci 0,5. raka’a
Tsarin malting yana da sauƙi kuma mai isa ga kowane mai kiwon alade mai son.
Kuna iya yin alamar shafi wannan shafi
