Ukwenza i-Coconut Oil kusuka ku-Copra — Indlela Yesiko lase-Indonesia

Khetha amakhakha anele ngokuthintela, emdala iminyaka engu-11-12 kusukela ekuthwelezelweni. Izici zamakhakha amatile: umuntu omhlane unombala omnyama ube brown, lapho ushakela khona ungezwa amanzi ngaphakathi, kanye nesheli elilungile. Amakhakha amatile akhiqiza inyama enonele (cishe i-12 mm) enobuningi beshela eliphezulu (60-65% ekusumeleni okukota). Gwalela amakhakha asevele akhile ngoba inyama yakhakha iguqulele ibe yikentos (soft endosperm).

Shaya umthakathi wenkinobho enomikhwa (umthakathi omncane noma inkinobho yenkinobho) emhlabeni ngezindlela ezingabili zama-45 degrees. Shayela i-coconut ngale nkoselo yenkinobho ukuze i-pierce isigubhu, bese ushaye isigubhu ngesikhali. Phinda-phinda ezinhlangeni eziningi ze-coconut kuze kube yonke isigubhu isusiwe, ishiye i-shell (i-coconut shell) kuphela. I-coconut eyodwa idinga cishe 1-2 iminithi. Ambeka izingilazi ukuze ulindele izandla zakho ekushiseni kwesigubhu.

Bamba i-coconut ngesandla esisodwa ngaphezu kwesitsha sokuqoqa. Thinta indawo emaphakathi ye-coconut (umugqa we-equator wesigexe) ngemuva we-machete noma i-cleaver ngezindlela ezizungezayo. Ngemva kokunamathela okuzungezayo okungu-3-4, isigexe sizovuka futhi sisehlukaniswe nababili. Qoqa amanzi e-coconut esitsheni esahlukile -- amanzi e-coconut amodala angaphuza noma asetshenziswe ekukhupheleni. I-coconut ngayinye ikhiqiza cishe i-100-150 ml yamanzi.

Sebenzisa i-coconut scraper (kuskusan) noma isiphathamandla somxube esinamandla ukuze uhlukanise inyama yekhakhi eshelukhwini. Faka incebi yesiphathamandla phakathi kwenyama neshelukhwini, bese ukhipha kancane kulandela ukugoba kweshelukhwini. Inyama yekhakhi encane inobukhona obungu-10-12 mm. Isikhumba esisimuncu esincane (testa) esibophezele enyameni yekhakhi singakushiywa -- akuthinti izinga lenyamazane.

Sika inyama yekokonathi ibe izipho ezincinane engu-3-5 mm okuqina ukuze omile ngokushesha. Izipho ezincinane kakhulu zizodinga isikhathi eside sokuoma futhi zinganalo umngcele ngaphakathi ngaphambi kokumila okuphelele. Ekusukela kokukokonathi engama-20, uzothola cishe u-8-10 kg yenyama yekokonathi eseluhlaza.

Shiya iziphi zenyama yekokonathi phezu kwerakhi yokoma noma iphepha elithambekwe nge-bamboo (tampah) ekuseni okukodwa. Koma elangeni ngaphansi kwe-sunlight okuqondile okwesikhathi esingu-3-5 izinsuku. Jija iziphi kabili ngosuku (ekuseni nangohlelo) ukuze kome kaqondile. Ebusuku noma uma nemvula, valela nge-tarp noma yisuse endaweni enobuyinhlanhla. Inyama yekokonathi ethole copra izotshelela ebukhosini nge-50% cishe evela ebuyeni obusha, ibukeke ngombala obunzima, futhi ibe nzima lapho kubhebhwa khona.

Ithuluzi elomile kahle linesivinini esingaphansi kuka-6%. Izimpawu zethuluzi elihle: umbala obhubhisi olukhanya, okuqinile nokukrispi uma kuvunjwa (wenza isandi se-'click'), akumamatheki, futhi akuhothe kabi. Uma kusizwa kusiqalile noma kukhulumela, qhubekela phambili nokkomela ilanga. Ithuluzi elingakamile ngokwanele lizothuthuka imokovu ngejubane futhi likhiqize amafuta angcono kancane anemininingwane emiphakathi ensimu ephakeme.

Ugrate i-copra enomile usebenzisa i-coconut grater yesikhathane (kukuran) noma imshini yokugrata. Imiphumela egratwe kahle iyovuthela inqubo yokukhipha i-coconut milk futhi ikhiqize umkhiqizo ophezulu we-oil. Kusuka ku-4-5 kg ye-copra enomile, ungathola i-coconut egratwe eyanele ukuze kukhiqizwe cishe 2-2.5 liters ye-coconut oil. Enye indlela: sika i-copra ibe izinto ezincane ngesumbu uma awekho i-grater.

Xuba ikokonazi elichayiwe namanzi ashisayo (cishe amakota angama-60 degrees Celsius) ngesilinganiso se-1 inxenye yekokonazi : 1 inxenye yamanzi. Cineza kakhulu imizuzu engu-5-10 ukuze amaoyili nobisi lwekokonazi bakhiphe ekokonate okuchayiwe. Susa usebenzisa isikrinishi esihlambulukile noma isikrinishi sendabuko seubisi lwekokonazi. Cineza isihlafelo kakhulu ngangokunokwenzile. Phinda ukuncineza kanye ngemanzi amasha ukuze uthole ukucineza kwesibili koubisi lwekokonazi.

Suka ibhotela elukhuni yekokonathi elinzima esigodini esikhulu noma ku-wok. Shisa ngokuphezu kweziqu ezisemoyeni (cishe idigri engu-100-110 elika-Celsius). Sizamisela ngokuqhubekeke futhi ngokukhethuka ukuze ibhotela yekokonathi ingabanzi. Le nqubo ithatha u-1.5-2 amahora. Ibhotela yekokonathi izophumela emigqeni eminingana: okokuqala ukubila nokumilisa, ngemuva kwalokho iprotheine iyaqala ukuba ngamazinyo (insalela yeoli/blondo), futhi ekugcineni ioli ecocekile ihlukaniswa kusedimenti yeprotheine.

Ngesikhathi sokuphakamisela izinga lokushisa, zingela izinguquko ezibonakala ngumbala nokwakheka. Umzila wokuqala (amaminithi angu-30-45): ubisi lwekhonathi buvutha, vuthelela kancane ukuze kuvimbele ukugeleza. Umzila wesibili (amaminithi angu-45-75): amanzi asulela, ubisi lwekhonathi luyathibeka, ama-protein amabumbu (blondo) aqala ukwakha. Umzila wesithathu (amaminithi angu-75-120): amafutha amahle anomsoco-yellow aqala ukuhlukanisa, blondo aba mbumbu khibhakabhaka futhi asila phansi. Nciphisa ubushimane uma ungena umzila wesithathu ukuze kuvimbele ukutsha.

Ngemva kokuthi oil isile ngokuphelele, phakamisela amaqoqo eprotheyini (blondo) ukusuka koil usebenzisa i-fine wire strainer. I-Blondo ine-golden brown color, ibukeka crispy, futhi ine-pleasant aroma. I-Blondo yingxenye yesiselo esingadliwa ngqo noma isetshenziswe njengo-seasoning ezidishini zesiTradishonal saseIndonesia (isibonelo ixubene ku-sambal noma iziselo zangasese).

Vumela amahlaza akupholile okwemizuzu engu-15-20 kuze kube kuphakathi kuka-60-70 degrees Celsius (kusasebenza kodwa kungesumuzi). Cinza amahlaza ngaphandle kwekhilifu eliyikhilifu elinyonge noma ifilitha ye-coffee ukuze ususe amanye amapatikulasi amancane ahlala noma. I-coconut oil enhle emsulwa kufanele ibe lula ku-yellow, ibe ne-aroma ye-coconut efuze, futhi ingabe nayo no-sediment.

I-coconut oil enobuntu obuphelele ine-characteristics ezi zilandelayo: icacile ine-light yellow color uma iliquid (ngaphezu kwe-24 degrees Celsius), iyothola ibe-white solid uma izinga lokushisa lingaphansi kwe-24 degrees Celsius, ine-natural coconut aroma ngaphandle kwe-rancid smell, futhi ine-neutral-sweet taste. Uma i-oil ine-dark brown color noma ikhanda i-burnt, kusho ukuthi ukushisa kwakuphakeme kakhulu. I-oil yield evela ku-copra ihlukahluka ku-60-65% yesisindo se-dry copra.

Shela ioli yekokonathi eyazisile (izinga lokushisa lekamelelo) ibotileni elingeziwe elicacile nelinomuntu noma i-jerrycan yeplastiki evumelekile ukuthi kudluliselwe ukudla. Qinisekisa ukuthi ikonteneni lingubile kabusa -- nalo umuntu omncane wamanzi angabangela ioli ukuthi ibe rancid ngokushesha. Vala ngokuncinane. Gcina endaweni epholile kuthi kude nalohlo okukhanya okuthuthukile. Ioli yekokonathi eyomsulwa futhi igcinwe ngokunembile ingahlala iminyaka engu-1-2 ngaphandle kwezilondolozi ngenxa yomkhiqizo wayo ophezulu we-lauric acid (cishe u-48%) onobuhle bokunqoba ubungalakubalaleki.

Namathisela ilabel ebhodleni ngalinye elibandakanya usuku lokukhiqiza kanye nenombolo yekokhonazi ezisetshenziswayo. Kusuka ku-20 yekokhonazi ekuvuthiwe, umphumela ojwayelekile ungama-4-5 kg ye-copra eyomisiwe ephrodukhisayo cishe ama-2-2.5 litha ye-oli yakokhonazi eyisikhathi. Rekhoda leziphumo zokuqhathanisa ekukhiqizeni okulandelayo. I-copra yakokhonazi yendlela yendabuko yaseIndonesia isetshenziswa kakhulu ekuphekeni, ukunakekela izinwele, ukwenza isosho, kanye ne-oli ye-massage.