Uma usebenzisa umugqa wokucubungula inyama osebenza kahle kakhulu—ikakhulukazi uma usika ubhekeni ne-ham bese uhlukanisa—njalo ngomzuzwana futhi njalo ngemilimitha kubalwa. Ibhande lokuhambisa elingalungile liholela ekusheleleni komkhiqizo, ekusindeni kwezingxenye okungafanele, ekumisweni kokuhlanza njalo, kanye nokwehluleka kwebhande ngaphambi kwesikhathi.

I-Annilte (uphawu: i-Annilte) inikeza okukhethekileamabhande omshini wokusika nokusikayakhelwe ngqo izidingo ezihlukile zemigqa yokuhlukanisa i-bacon ne-ham. Nasi isizathu esenza amabhande ethu asiza abaprosesa ukuthi bathole isivuno esiphezulu, izindleko eziphansi, kanye nokulandela imithetho yokuhlanzeka njalo.

1. Yakhelwe Ukusikwa Ngokucophelela (Akusekho “Amamaki Okukhubazeka” noma Ukushintsha)

Ibhekoni ne-ham kudinga izingcezu ezincane kakhulu, ezifanayo. Amabhande ajwayelekile aqinile noma okungqubuzana angabangela:

• Umkhiqizo ukhukhuleka ngesikhathi sokusika ngesivinini esikhulu → izingxenye ezingalingani
• Ukubeka uphawu enyameni ethambile epholile → ukwenqatshwa okubonakalayo
• Ukushelela okuncane → ukuthintana kwe-blade, okulimaza ibhande kanye ne-blade

Isixazululo sika-Annilte: Indawo ephansi yokushayisana, enganamatheli ebamba ngokwanele ukuvimbela ukushintshwa kwecala kodwa evumela i-blade ukuthi isike kahle. Amabhande ethu aqukethe i-compound ye-thermoplastic efanayo (ehambisana ne-FDA) enciphisa ukudonswa kwezingcezu futhi ivimbele ukwakheka kwamafutha/izinsalela.

2. Imelana nenselele ethi “Bacon Grease & Brine”

Izindawo zokucubungula inyama ziyalimaza: amanzi anosawoti, izinsalela zamafutha, ukuhlanza njalo ngomfutho ophezulu (ngensipho eqinile), kanye nokushintshashintsha kwezinga lokushisa (okubanda kuze kube yiqhwa).

Okwethuamabhande okusika/ukunqumazenziwe nge-PU (polyurethane) noma i-TPU yezinga lokudla ene:

• Ukumelana namafutha namafutha – akukho ukuvuvukala noma ukuqhekeka kwamafutha ezilwane
• Ukumelana ne-asidi/usawoti brine - akukho ukususwa kwe-delamination
• Ibanga lokusebenza -30°C kuya ku-+80°C (kufanelekela ubhekeni/iham epholile noma epholile)

3. Ukuhlanza Okulula Nokungadingi Amagciwane (Kulungele i-HACCP/ISO 22000)

Ukuhlolwa kokuhlanzeka kubalulekile. Amabhande amaningi endwangu anemithungo, imiphetho, noma izindawo ezimunca amanzi ezibambaI-ListerianomaI-Salmonella.

Amabhande e-Annilte angenamthungo (ahlanganisiwe angenamkhawulo) anemiklamo ebushelelezi noma evulekile enama-hinge alandelayo:

• Vumela ukungena kwamanzi/igwebu okugcwele ngaphansi
• Susa imiphetho ethungiwe noma ukugoqa indwangu
• Melana nokuwohloka kwamakhemikhali okuvela ku-peracetic acid noma kuma-sanitizer asekelwe ku-chlorine

4. Ifanelekela Imishini Ejwayelekile Yokusika/Yokuhlukanisa

Amabhande ethu enziwe ngokwezifiso ukuze alingane nemishini yokusika ehamba phambili, okuhlanganisa:

• I-Treif, i-Weber, i-Grote, i-Marel, i-Holac, nezinye izisiki zebhekoni
• Imigqa yokuhlukanisa ngesivinini esikhulu enezikali zokuhlola ezihlanganisiwe

Sinikeza ubude obuqondile, ububanzi, amaphrofayili omhlahlandlela, kanye nezindiza (uma kudingeka) - akudingeki ukuxhunywa kwensimu.

5. Nweba Impilo Yebhande Futhi Unciphise Isikhathi Sokuphumula Esingahleliwe

Amabhande endwangu ajwayelekile emigqeni yebhekoni ayahluleka zingakapheli izinyanga ezingu-6-9 ngenxa yokumuncwa kwamafutha noma ukuqhekeka komphetho. Amabhande aqinile e-Annilte avame ukuhlala iminyaka engu-2-3 ngokunakekelwa okufanele, ngenxa yalokhu:

• Indawo engagugi (akukho ndwangu eyogugiswa)
• Akukho ukubola kokucindezeleka (ukwakhiwa okufanayo)
• Ingashiselwa endaweni lapho ilungiswa khona kancane (gwema ukushintshwa ngokuphelele)