Cov nqaij qaib khov-qhuav yuav tsum muaj lub tshuab ziab khaub ncaws kom qhuav thaum ua. Piv txwv li, miv qaib khov-qhuav. Ua ntej ua cov nqaij qaib, npaj cov nqaij qaib thiab txiav nws mus rau hauv me me pieces ntawm txog 1CM, nrog ib tug nyias thickness, thiaj li hais tias lub ziab yog ceev. Tom qab ntawd muab tso rau hauv lub tshuab ziab khaub ncaws L4, thiab thaum kawg ntim rau hauv lub hnab ntim khoom kaw. Nws zoo nkaus li yooj yim tab sis qhov tseeb yog qhov nyuaj dua. Cia wb mus saib qhov zoo ntawm khov-drying.

1. Cov khoom noj txom ncauj khov-qhuav miv muaj cov khoom noj muaj txiaj ntsig zoo
Cov nqaij hauv miv khov-qhuav yog cov nqaij nyoos tshiab, uas yog ua los ntawm kev khov sai ntawm qhov kub ntawm 36 degrees Celsius thiab lub cev qhuav dej thiab ziab. Vim hais tias ntawm cov txheej txheem tshwj xeeb, qhov deliciousness thiab khoom noj khoom haus ntawm cov nqaij yuav khaws cia, thiab cov nqaij nyob rau hauv khov-drying yog cov nqaij ntshiab, yog li cov protein cov ntsiab lus nyob rau hauv khov-drying yog kuj nplua nuj. Cov tswv miv tsis tas yuav txhawj xeeb txog kev noj zaub mov tsis tuaj yeem khaws cia thaum pub mis rau lawv cov miv, thiab cov miv xav tau cov protein ntau ntxiv thaum lub sijhawm loj hlob, kom cov miv tuaj yeem loj hlob.

2. Cov khoom noj miv khov-qhuav kom yooj yim noj
Cov khoom noj miv khov-qhuav yog txawv ntawm lwm cov khoom noj miv thaum pub mis. Cov khoom noj miv khov-qhuav tuaj yeem noj ncaj qha thaum pub mis. Xws li cov khoom noj miv khov-qhuav yog nkig thaum noj, thiab nws tuaj yeem khov-qhuav. Sib tov rau hauv cov khoom noj miv, do zoo thiab pub rau miv kom tus miv yuav noj cov khoom noj khov-qhuav ua ke nrog cov khoom noj miv. Nquag, yog tias tus miv lub plab tsis zoo, tus tswv tsev miv tuaj yeem siv dej sov los so kom khov kom qhuav, kom tus miv tau yooj yim dua thiab yooj yim zom thaum noj. Txoj kev pub mis saum toj no yuav tsis tuaj yeem ua tau rau lwm cov khoom noj miv, yog li cov khoom noj miv khov-qhuav tseem zoo, thiab cov tswv miv tuaj yeem sim nws.