{"id":124156,"date":"2024-05-15T19:49:36","date_gmt":"2024-05-15T16:49:36","guid":{"rendered":"https:\/\/milliycha.uz\/?p=124156"},"modified":"2024-05-15T19:49:56","modified_gmt":"2024-05-15T16:49:56","slug":"konservalash","status":"publish","type":"post","link":"https:\/\/milliycha.uz\/ru\/konservalash\/","title":{"rendered":"Konservalash"},"content":{"rendered":"\n<p>Konservalash \u2014 oziq-ovqat mahsulotlarini uzoq muddat saqlash usuli; konserva tayyorlash. K.ning mohiyati: mahsulotlarni tez buzadigan mikroorganizmlar faoliyatini butun- lay yoki vaqtincha to&#8217;xtatish, fermentlar faoliyatini so&#8217;ndirishdan iborat. Ko&#8217;p qo&#8217;llaniladigan usullari: pasterizasiya, sterilizasiya, quritish (qoqi qilish), mo&#8217;zlatish, achitish, to&#8217;zlash va dudlash. Pasterizasiya usuli b-n K.da oziq- ovqat mahsulotlari (mevalar) zich ber- kitilgan idish \u2014 avtoklavlarda 85\u2014 100\u00b0 t-Rada 30-60 min. qizdiriladi. Bunda mikroorganizmlar faoliyati vaqtincha to&#8217;xtaydi. Sterilizasiya usu- lida mahsulot (go&#8217;sht, baliq va b.) solin- gan idish 112-120\u00b0 t-Rada qizdiriladi; shunda fermentlar emiriladi, mikroor- ganizmlar o&#8217;ladi. Konservalarni yuqori chastotali toklar b-n sterilizasiyalash usuli ham bor. Sabzavot va mevalarni to&#8217;zlash biokimyoviy jarayonlar natija- sida qand moddasi va b. moddalardan suv kislotasi hosil bo&#8217;lishiga asoslan- gan (yana q. Oziq-ovqat mahsulotlarini quritish).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Konservalash \u2014 oziq-ovqat mahsulotlarini uzoq muddat saqlash usuli; konserva tayyorlash. K.ning mohiyati: mahsulotlarni tez buzadigan mikroorganizmlar faoliyatini butun- lay yoki vaqtincha to&#8217;xtatish, fermentlar faoliyatini so&#8217;ndirishdan iborat. Ko&#8217;p qo&#8217;llaniladigan usullari: pasterizasiya, &hellip; <a href=\"https:\/\/milliycha.uz\/ru\/konservalash\/\" class=\"more-link\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":99837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[201],"tags":[],"class_list":["post-124156","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-k-harfi","entry"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ru","enabled_languages":["uz","kr","ru"],"languages":{"uz":{"title":true,"content":true,"excerpt":false},"kr":{"title":false,"content":false,"excerpt":false},"ru":{"title":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/posts\/124156","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/comments?post=124156"}],"version-history":[{"count":1,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/posts\/124156\/revisions"}],"predecessor-version":[{"id":124178,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/posts\/124156\/revisions\/124178"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/media\/99837"}],"wp:attachment":[{"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/media?parent=124156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/categories?post=124156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/tags?post=124156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}