salted nceb vs lwm yam khoom nceb

1. Txee lub neej: Cov nceb qhuav yog qhuav, tsis tshua muaj dej noo thiab lub neej txee ntev, uas tuaj yeem khaws cia rau ntau xyoo lossis ntev dua; thaum lub txee lub neej ntawmsalted ncebyog luv luv, feem ntau los ntawm ob peb lub hlis mus txog ib xyoos, thiab yuav tsum tau muab khaws cia rau hauv qhov tsim nyog cia.

2. Cov ntsiab lus tseem ceeb: Thaum lub sij hawm ziab ntawm cov nceb qhuav, qee cov vitamins thiab lwm yam khoom noj khoom haus yuav ploj mus rau qee qhov, tab sis cov ntsiab lus ntawm cov protein, cov zaub mov, thiab lwm yam yog qhov ruaj khov; salted nceb zoo khaws feem ntau ntawm cov as-ham ntawm nceb, nrog rau cov vitamins, thiab lwm yam.

3. Kev yooj yim ntawm kev siv: Cov nceb qhuav yuav tsum tau ntub dej ua ntej siv, thiab lub sij hawm ntub dej sib txawv nyob ntawm seb hom thiab qib ziab ntawm cov nceb, feem ntau siv ob peb teev; thaum salted nceb feem ntau tsuas yog yuav tsum tau ntxuav thiab siv ncaj qha, uas yooj yim dua.

1. Kev siv thev naus laus zis: Cov nceb khov sai yog tsim los ntawm kev ntxuav, muab qhab nia, khov sai, thiab lwm yam txheej txheem ntawm cov nceb tshiab. Lub hom phiaj tseem ceeb yog tswj xyuas qhov freshness thiab as-ham ntawm nceb los ntawm qhov kub thiab txias ceev ceev; thaum salted nceb yog pickled kom ntev lub txee lub neej.

2. Saj: Tom qab thawing, qhov saj ntawm cov nceb khov sai yog ze rau ntawm cov nceb tshiab, tuav ib qho kev sib tw ntawm crispness thiab rhiab; saj ntawm salted nceb muaj ib tug tshwj xeeb salty thiab tshiab tsw vim pickling, thiab kev ntxhib los mos yog kuj firmer.

3. Cia tej yam kev mob: ceev-khov nceb yuav tsum tau muab cia rau hauv ib tug tsawg-kub-kub ib puag ncig, feem ntau yuav tsum tau ib tug kub hauv qab no - 18 degree; thaum salted nceb tsuas yog yuav tsum tau muab cia rau hauv qhov chaw txias, qhov cua qhov chaw ntawm 0 degree - 10 degree .