{"id":207994,"date":"2024-08-26T05:32:49","date_gmt":"2024-08-26T01:32:49","guid":{"rendered":""},"modified":"-0001-11-30T00:00:00","modified_gmt":"-0001-11-29T20:00:00","slug":"","status":"publish","type":"post","link":"https:\/\/ucnoqta.az\/?p=207994","title":{"rendered":"Konserv haz\u0131rlayark\u0259n edil\u0259n \u0259n b\u00f6y\u00fck s\u0259hv… –"},"content":{"rendered":"

Son zamanlarda bir çox evd\u0259 konservl\u0259rin haz\u0131rlanmas\u0131nda \u015firin bir t\u0259l\u0259sk\u0259nlik var. Konservl\u0259\u015fdirilmi\u015f qidalar bir çox x\u0259st\u0259likl\u0259rd\u0259n, xüsus\u0259n d\u0259 ür\u0259k x\u0259st\u0259likl\u0259rind\u0259n qoruyur. Pomidorlar\u0131n qaynad\u0131lmas\u0131 t\u0259r\u0259v\u0259z\u0259 r\u0259ng ver\u0259n likopenin miqdar\u0131n\u0131 art\u0131r\u0131r, x\u0259rç\u0259ng\u0259 qar\u015f\u0131 daha t\u0259sirli qoruyur.<\/strong><\/p>\n

Ucnoqta.az x\u0259b\u0259r verir ki, Qidalanma v\u0259 P\u0259hriz Müt\u0259x\u0259ssisi S\u0131la Bilgili Tokgöz konservl\u0259ri v\u0259 onlar\u0131n faydalar\u0131n\u0131 bel\u0259 izah edib:
\nBamya: Qidal\u0131 v\u0259 a\u015fa\u011f\u0131 kalorili bir yem\u0259k olan bamya yüks\u0259k lif t\u0259rkibi il\u0259 toxlu\u011fu uzatmaqla yana\u015f\u0131, ba\u011f\u0131rsaq h\u0259r\u0259k\u0259tl\u0259rini t\u0259nziml\u0259m\u0259y\u0259 köm\u0259k edir.
\nNoxud: D\u0259mir, mis v\u0259 maqnezium kimi sa\u011flaml\u0131\u011fa faydal\u0131 minerallar\u0131 ehtiva ed\u0259n noxud eyni zamanda \u0259h\u0259miyy\u0259tli bir protein qayna\u011f\u0131d\u0131r. 100 qram noxudda 18 qram protein var.
\nT\u0259z\u0259 lobya: T\u0259rkibind\u0259ki karotenoidl\u0259r v\u0259 flavonoidl\u0259r say\u0259sind\u0259 ür\u0259k-damar x\u0259st\u0259likl\u0259rind\u0259n qoruyur. Güclü lif m\u0259nb\u0259yi oldu\u011fu üçün h\u0259zm sistemini qoruyur.
\nPomidor: Q\u0131rm\u0131z\u0131 r\u0259ngini ver\u0259n likopen adl\u0131 antioksidant say\u0259sind\u0259 immunitet sistemini v\u0259 ür\u0259yi qoruyur. Xüsusil\u0259 qaynad\u0131laraq haz\u0131rlanan pomidorda likopen daha t\u0259sirli oldu\u011fu üçün x\u0259rç\u0259ng\u0259 qar\u015f\u0131 qoruyucu t\u0259siri art\u0131r.
\n\u018frik: T\u0259rkibind\u0259ki beta karotin say\u0259sind\u0259 pis xolesterini (LDL) salaraq ür\u0259k x\u0259st\u0259likl\u0259rinin qar\u015f\u0131s\u0131n\u0131 al\u0131r v\u0259 z\u0259ngin A vitamini il\u0259 gözl\u0259ri qoruyur. Yax\u015f\u0131 bir lif qayna\u011f\u0131 olan \u0259rik q\u0259bizlik v\u0259 h\u0259zm problemi olanlar t\u0259r\u0259find\u0259n istehlak edilm\u0259lidir.
\nQovrulmu\u015f bad\u0131mcan: Xüsusil\u0259 qab\u0131\u011f\u0131 il\u0259 q\u0131zard\u0131l\u0131r. Çünki bad\u0131mcan\u0131n qab\u0131\u011f\u0131nda olan “nasunin” antioksidant xüsusiyy\u0259tl\u0259r\u0259 malikdir. Beyin hüceyr\u0259 membran\u0131nda qoruyucu xüsusiyy\u0259t\u0259 malikdir. Ür\u0259k-damar x\u0259st\u0259likl\u0259ri v\u0259 x\u0259rç\u0259ng riskini azald\u0131r.
\nQ\u0131rm\u0131z\u0131 bib\u0259r: A\u015fa\u011f\u0131 kalorili olmas\u0131 il\u0259 diqq\u0259t ç\u0259ks\u0259 d\u0259, r\u0259ngini ver\u0259n bol C vitamini, likopen v\u0259 kalium t\u0259rkibi il\u0259 h\u0259m immunitet sistemini gücl\u0259ndirir, h\u0259m d\u0259 infarkt riskini azald\u0131r.
\n\u018fn çox konservl\u0259\u015fdirilmi\u015f qidalarla yoluxmu\u015f “Clostridium Botulinum” adl\u0131 bakteriyan\u0131n a\u011f\u0131r qida z\u0259h\u0259rl\u0259nm\u0259sin\u0259 s\u0259b\u0259b ola bil\u0259c\u0259yini dey\u0259n Tokgöz, evd\u0259 konservl\u0259ri haz\u0131rlayark\u0259n, saxlayark\u0259n v\u0259 istehlak ed\u0259rk\u0259n n\u0259l\u0259r\u0259 diqq\u0259t edilm\u0259li oldu\u011funu sadalay\u0131b.<\/p>\n

 Konserv üçün istifad\u0259 edil\u0259c\u0259k t\u0259r\u0259v\u0259z v\u0259 meyv\u0259l\u0259r t\u0259z\u0259 v\u0259 çürüm\u0259mi\u015f olmal\u0131d\u0131r. Kifli m\u0259hsullar heç vaxt istifad\u0259 edilm\u0259m\u0259lidir. \u0130lkin haz\u0131rl\u0131q zaman\u0131 t\u0259r\u0259v\u0259z v\u0259 meyv\u0259l\u0259r axar suyun alt\u0131nda sürtülm\u0259li, yax\u015f\u0131ca yuyulmal\u0131 v\u0259 konservl\u0259\u015fdirm\u0259y\u0259 yararl\u0131 olmas\u0131 üçün do\u011franmal\u0131d\u0131r.<\/p>\n

Konservl\u0259rd\u0259 mikroorqanizml\u0259rin \u0259m\u0259l\u0259 g\u0259lm\u0259sinin qar\u015f\u0131s\u0131n\u0131 almaq üçün “Clostridium Botulinum” toksinini m\u0259hv etm\u0259k laz\u0131md\u0131r. Temperatur 100 d\u0259r\u0259c\u0259d\u0259n yuxar\u0131 olmal\u0131d\u0131r. Bunun üçün t\u0259r\u0259v\u0259z v\u0259 meyv\u0259l\u0259r tur\u015fuluq s\u0259viyy\u0259sind\u0259n as\u0131l\u0131 olaraq 10-20 d\u0259qiq\u0259 qaynad\u0131lmal\u0131d\u0131r, xüsusil\u0259 t\u0259zyiqli sobalar kimi t\u0259zyiqli qablarda. \u018fslind\u0259 b\u0259zi istiliy\u0259 davaml\u0131 toksinl\u0259ri m\u0259hv etm\u0259k üçün 116 d\u0259r\u0259c\u0259y\u0259 q\u0259d\u0259r q\u0131zd\u0131rmaq laz\u0131md\u0131r. Pomidor kimi tur\u015fulu\u011fu yüks\u0259k olan qidalar t\u0259xmin\u0259n 20 d\u0259qiq\u0259 qaynad\u0131lmal\u0131d\u0131r. Qaynama zaman\u0131 duz v\u0259 ya\u011f \u0259lav\u0259 oluna bil\u0259r \u0130ST\u0130FAD\u018f ED\u0130LD\u0130Y\u0130N\u0130Z KONTEYNER\u0130N \u018fH\u018fM\u0130YY\u018fT\u0130 V\u018f GIGIYENA Konservl\u0259\u015fdirm\u0259d\u0259 istiliy\u0259davaml\u0131 \u015fü\u015f\u0259 v\u0259 ya mikroorqanizml\u0259rin çoxalmad\u0131\u011f\u0131 qablardan istifad\u0259 edilm\u0259lidir. Bu qablarda c\u0131z\u0131qlar\u0131n v\u0259 çatlar\u0131n olmamas\u0131na diqq\u0259t yetirilm\u0259lidir. \u0130stifad\u0259d\u0259n \u0259vv\u0259l \u015fü\u015f\u0259 qablar axar su alt\u0131nda yuyulmal\u0131, sonra 15-20 d\u0259qiq\u0259 qaynad\u0131laraq sterilizasiya edilm\u0259lidir. Kavanozlar soyumadan \u0259vv\u0259l t\u0259r\u0259v\u0259zl\u0259rl\u0259 doldurulmal\u0131d\u0131r.
\nBankalar\u0131n qapaqlar\u0131 istiliy\u0259davaml\u0131, z\u0259d\u0259l\u0259nm\u0259m\u0259li, iç\u0259risi korroziyaya u\u011framamal\u0131 v\u0259 \u0259vv\u0259ll\u0259r istifad\u0259 edilm\u0259m\u0259lidir. \u018fvv\u0259ll\u0259r istifad\u0259 etdiyiniz qapaqlar tam ba\u011flanm\u0131r v\u0259 havan\u0131n bankaya daxil olmas\u0131na imkan verir. H\u0259r d\u0259f\u0259 yeni v\u0259 sterilizasiya edilmi\u015f qapaqlardan istifad\u0259 etm\u0259lisiniz. Bunun üçün axar su alt\u0131nda yuyulan qapaqlar qazanda 15 d\u0259qiq\u0259 qaynad\u0131lmal\u0131d\u0131r. 
\nQ\u0131zd\u0131r\u0131lan \u015fü\u015f\u0259 bankalara doldurulma prosesi; Qaynama zaman\u0131 heç vaxt itirm\u0259d\u0259n, bankan\u0131n 1\/5-i bo\u015f yer qoyaraq edilm\u0259lidir. Doldurma bo\u015fluq qalmayacaq \u015f\u0259kild\u0259 edilirs\u0259, s\u0131zma v\u0259 hava giri\u015fi probleml\u0259ri yarana bil\u0259r. \u018fn böyük s\u0259hv inversiya prosesidir. Heç vaxt onu t\u0259rs çevirm\u0259yin, çünki qapa\u011f\u0131n daxili s\u0259thi istilikl\u0259 reaksiya ver\u0259 bil\u0259r v\u0259 yem\u0259k tur\u015fudursa, bu tur\u015fu il\u0259 reaksiya ver\u0259 bil\u0259r v\u0259 \u0259linizd\u0259 olan konservl\u0259ri 
\n <\/p>\n","protected":false},"excerpt":{"rendered":"

Son zamanlarda bir çox evd\u0259 konservl\u0259rin haz\u0131rlanmas\u0131nda \u015firin bir t\u0259l\u0259sk\u0259nlik var. Konservl\u0259\u015fdirilmi\u015f qidalar bir çox x\u0259st\u0259likl\u0259rd\u0259n, xüsus\u0259n d\u0259 ür\u0259k x\u0259st\u0259likl\u0259rind\u0259n qoruyur. Pomidorlar\u0131n qaynad\u0131lmas\u0131 t\u0259r\u0259v\u0259z\u0259 r\u0259ng ver\u0259n likopenin miqdar\u0131n\u0131 art\u0131r\u0131r, x\u0259rç\u0259ng\u0259…<\/p>\n","protected":false},"author":1,"featured_media":251278,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[100],"tags":[],"class_list":["post-207994","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diger"],"_links":{"self":[{"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/posts\/207994","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=207994"}],"version-history":[{"count":0,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/posts\/207994\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/media\/251278"}],"wp:attachment":[{"href":"https:\/\/ucnoqta.az\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=207994"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=207994"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=207994"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}