Shinkafa da aka zubar

shinkafa da shinkafa (ko shinkafa) nau'ikan hatsi ne da aka yi da shinkafar da aka saba cinyewa a cikin abincin gargajiya na Kudu maso Gabashin Asiya, Gabashin Asiya, da Kudancin Asiya. An kuma samar da shi ta hanyar kasuwanci a Yamma tun 1904 kuma ya shahara a cikin hatsi na safe da sauran abinci. 

Hanyoyin gargajiya don puff ko pop shinkafa sun haɗa da soya a cikin mai ko gishiri. Ana yin shinkafa mai cin kasuwa ta hanyar dumama shinkafa a ƙarƙashin matsin lamba a gaban tururi, kodayake hanyar kerawa ta bambanta sosai. Ana cinye su a matsayin hatsi ko kuma a sanya su cikin kekunan shinkafa.

Mai kirkirar shinkafa mai cinikayya Alexander P. Anderson ne ya kirkireshi yayin da yake tabbatar da abin da ke cikin ruwa na starch granules.

 Bayyanawa 
Duk da yake ana amfani da kalmomin "shinkafa mai laushi" da "shinkafar da aka yi amfani da ita" a musayar, suna da matakai daban-daban. Ruwan shinkafa yana nufin hatsi na shinkafa da aka riga aka yi amfani da shi (ko dai ta hanyar dafa shi, dafa shi, ko kuma a tsoma shi) wanda aka yi amfani dashi ta hanyar fadada tururi a kan dafa abinci. Shinkafa da aka zubar tana riƙe da siffar hatsi na shinkafa, amma ya fi girma. Popped shinkafa, a gefe guda, yana nufin hatsi na shinkafa inda kwalba ko Bran yake. Lokacin da aka dafa shi, ƙwayar ta fashe ta hanyar murfin waje mai wuya saboda dumama. Shinkafa da aka yi da ita tana da siffar da ba daidai ba kamar popcorn. Akwai hanyoyi daban-daban, na zamani da na gargajiya, don yin shinkafa da shinkafa.

 Fassarar gargajiya ta yanki 

 Gabashin Asiya 
Ana samun shinkafa ko wasu hatsi a wasu lokuta a matsayin abincin "Twiji" a kasar Sin (wanda ake kira "mixiang" 米香), Taiwan (wanda ake kiranta "bí-"bi-phang"" 米芳), Koriya (wanda ake kiran "ppeong twigi"), da Japan (wanda ake magana da "pon gashi" Potz), inda masu siyarwa ke aiwatar da tsarin fashewa ta amfani da karfe / bututun da ke nuna ɗakin matsin ƙarfe mai juyawa da aka dumama a kan harshen wuta. Babban sautin da aka samar ta hanyar ɗakin matsin lamba yana aiki azaman talla.

 China 
Magana ta farko game da shinkafa a kasar Sin tana cikin Lardin Zhejiang, daga littafin da Fan Chengda ya rubuta a Daular Song (c. 1100). Ya kasance wani ɓangare na al'adun Bikin bazara kuma an yi shi a cikin manyan tukwane na dafa abinci da aka sani da fǔ wanda aka dumama da wuta. Ruwan shinkafa, wanda aka fi sani da bào chǎo mǐ huā lou, har yanzu abinci ne na gargajiya a kan titi a Shanghai inda ake yin shi ta hanyar dafa shinkafa a cikin mai da sukari.

 Japan 
Gishiri na shinkafa na gargajiya a cikin Abincin Jafananci an san su da okoshi"}},"i":0}}]}' data-ve-no-generated-contents="true" id="mwUg" title="Hepburn transliteration" typeof="mw:Transclusion">okoshi"}},"i":0}}]}' data-ve-no-generated-contents="true" id="mwUA" title="Hepburn transliteration" typeof="mw:Transclusion">kaminari-okoshi (雷́) 'gishiri na tsawa' ko kuma kawai okoshi . A Edo Japan, sunan okoshi yana da alaƙa da sa'a, kamar yadda irin wannan kalmar okosu ke nufin kafa ko kafawa. Ana yin shi ne ta hanyar dafa hatsi mai bushewa har sai sun fito. Sa'an nan kuma an gauraya shi da syrup (da sauran sinadaran kamar peanuts ko tsaba na sesame), matse shi cikin trays, kuma ya bushe. Ana yanka su cikin murabba'i ko tubalan rectangular kafin a sayar da su. Akwatin okoshi na gargajiya suna da hotuna na Raijin, allahn Jafananci na tsawa da walƙiya. Shaidar farko ta kasance a tsakiyar zamanin Edo, Lokacin Edo aka sayar da shi azaman abincin rana a waje da Sensō-ji na Asakusa, Tokyo. Okoshi na zamani na iya amfani da wasu sinadaran da dandano iri-iri kuma yawanci ana yin su ne a masana'anta.

Wani nau'in shinkafa mai laushi na Jafananci shine ninjin , wanda shine hatsi mai laushi. Sunansa a zahiri yana nufin "karoshi" saboda ana sayar da shi a cikin siffar karoshi.

Ana kuma amfani da shinkafa a cikin genmaicha , "shafi mai launin ruwan kasa", abin sha na gargajiya na Jafananci wanda ya kunshi shayi mai kore da aka gauraya da shinkafar launin ruwan kasa.

 Koriya 
A Koriya, an san shinkafa da ake kira twibap kuma ana amfani da ita don yin [./Yeot-<i id=]gangjeong" id="mwfg" rel="mw:WikiLink" title="Yeot-gangjeong">yeot-gangjeong ko don rufe gangjeong.

Koriya kuma tana da abin sha na shayi da aka yi da shinkafa mai laushi da ake kira hyeonmi-nokcha (현미绿洲차, a zahiri "shinkafa mai launin ruwan kasa"), wanda aka yi da shayi mai laushi kuma shinkafa ta launin ruwan kasa.

 Taiwan 
A Taiwanese_cuisine" id="mwig" rel="mw:WikiLink" title="Taiwanese cuisine">Taiwan, an san shinkafa da Bí-Bi-phang ko pōng-bí-phang (, kalmar "pōng" ita ce sautin fashewar lokacin da aka buɗe murfin matsin lamba) a cikin Taiwanese da Mi-hsiang () a cikin Mandarin. Wannan abincin ya sami karbuwa a lokacin bayan yakin, musamman a cikin shekarun 1950 da 1960, lokacin da masu sayar da shinkafa masu guba suka zama abin gani a unguwanni na Taiwan. Wadannan masu siyarwa za su yi tafiya tare da na'urorin buffing kuma su shirya abincin dare a wurin, suna jan hankalin yara tare da sauti mai ban mamaki da ƙanshin shinkafa.

A cikin 'yan shekarun nan, shinkafa ta gargajiya ta Taiwan, wacce aka samo ta ne kawai a cikin nau'ikan man shanu na gargajiya, ta sami farfadowa ta zamani a duk faɗin ƙasar. A Keelung, wani shagon shinkafa da aka yi gwagwarmaya sau ɗaya ya sake kirkirar layin samfurin ta hanyar gabatar da sabbin dandano masu dadi da ɗanɗano sama da ashirin. Wadannan sun hada da kofi, cranberry, abincin teku, da nau'ikan sakura shrimp, an lulluɓe su cikin sabbin kayan kwalliya waɗanda suka sami matsayinsu a cikin kyaututtuka goma na tunawa na Keelung - musamman sananne tare da bukukuwan aure.

 Kudu maso gabashin Asiya 

 Philippines 
A cikin Abincin Filipino, shinkafa mai laushi na gargajiya an san shi da [./<i id= Alpao]" id="mwsQ" rel="mw:WikiLink" title="Ampaw">Ampaw ko ampao (kalma wacce kuma ta zama amfani da popcorn). An yi shi da farin shinkafa da aka dafa (yawanci raguwa). An bushe shi a rana na kimanin sa'o'i hudu. Sa'an nan kuma a dafa su da mai mai zafi don su yi tsami. Ana fitar da man sosai bayan an dafa shi. Ana dafa sukari daban ta amfani da sukari na Muscovado ko molasses (ko syrup na masara), gishiri, man shanu, da ruwan inabi ko ruwan calamansi. Ana zuba gilashi a kan shinkafa da aka yi amfani da ita kuma an gauraye shi har sai an rufe hatsi daidai. Ana ba da izinin sanyaya kuma an tsara shi cikin siffar da ake so kafin ya yi tauri sosai. Yawancin lokaci ana yanka su cikin murabba'i ko tubalan rectangular ko kuma an tsara su cikin kwallaye.

 Thailand 
A cikin Abincin Thai, abincin shinkafa na gargajiya shine krayaSaat'. An haɗa shi da bikin Saat na Buddha, wanda ake yin bikin a cikin kaka. Ana iya yin shi da shinkafa na yau da kullun ko shinkafa mai tsami. Ana gasa shi kai tsaye a cikin kwanon rufi kamar popcorn har sai ya fito. An gauraye shi da sukari na dabino, madarar kwakwa, peanuts, tsaba na sesame, da Khao mao (shinkafa mai laushi). 

 Malaysia 
A cikin Abincin Iban, shinkafa mai tsami, wanda aka sani da rendai, ana gasa shi a cikin wak mai zafi ko pan ba tare da ƙara mai a ciki ba har sai "ya fito" ko ya fito kamar yadda ake yin popcorn. A al'ada ana amfani da shi don bikin Miring, wanda shine al'ada don kwantar da hankalin petara (alloli) da ruhohi don wadata, lafiya da kariya.

A cikin Abincin Malay, an san shinkafa ta gargajiya da 'bepang pulut musamman a jihar Terengganu. Ana bushe shinkafa mai laushi a cikin hasken rana kuma ana dafa shi da sukari na dabino. Ya bambanta da bepang na yau da kullun wanda ke amfani da kwayoyi maimakon shinkafa mai tsami. Bepang pulut sananne ne a matsayin kyauta daga mai masaukin baki ga baƙi a bikin aure.

 Kudancin Asiya 

 Nepal 
Puffed Rice sanannen abincin dare ne a Nepal wanda aka sani da "bhuja" - . Ana amfani da shi a cikin girke-girke iri-iri daga cin shi kai tsaye zuwa yin wasu jita-jita. Wasu mutane kuma suna magana game da shinkafa a matsayin bhuja wanda zai iya zama ɗan rikice-rikice.

 Indiya 
A Indiya, shinkafa mai tsami an san shi da sunayen yankuna da Mama, wanda ya haɗa da murmura a cikin Hindi, pura a cikin Punjabi, mamra a cikin Gujrati, kurmura a matsayin Marathi, charmbura a cikin Konkani, muri a cikin Bangla, mudhi a cikin Odia, muri a Assamese, puer a cikin Tamizh, Poiri a cikin Malaya, Tulu, Tulu. Abinci ne na musamman a Odisha, West Bengal, Andhra Pradesh, da Telangana. 

An yi shi tun zamanin d ̄ a ta amfani da dabara da ake kira gishiri mai zafi wanda aka dafa shinkafa (watau an dafa shi sannan a bushe shi) ana shafa shi da gishiri mai ɗumi. Ana dumama gishiri a cikin kwanon rufi har sai ya yi zafi sosai don ƙara shinkafa a ciki cikin seconds. Ana ƙara shinkafa da aka dafa ko bushewa da aka riga aka dafa a cikin abin da ke cikin kwanon rufi kuma an girgiza shi. Puffing yana farawa kusan nan da nan kuma ya ƙare a ƙasa da minti daya kuma an cire shinkafa ta hanyar sieve.

Shinkafa mai laushi wani sinadarin bhel puri ne, sanannen chaat na Indiya (abincin abinci). Ana miƙa shi ga alloli da alloli na Hindu a duk pujas a jihohin kudancin Indiya na Kerala da Tamil_Nadu" id="mwAQ4" rel="mw:WikiLink" title="Tamil Nadu">Tamil Nadu. Mahajjata na Sabarimala galibi suna shirya shinkafa a cikin jakar tafiyarsu tare da Jaggery da ake nufi da za a miƙa wa Ayyappan. An ambaci Pori a cikin matani daban-daban na Tamil a matsayin hadaya ga alloli na Hindu. An ambaci hadayu na pori da Jaggery da aka yi wa Ganesha a cikin Tiruppukal, wani tarihin karni na 15 na waƙoƙin addini na Tamil, wanda mawallafin Tamil Arunagirinathar ya rubuta. A cikin Abincin Gujarati ana kiransa 'mamra' kuma ana amfani dashi sau da yawa don yin abincin dare mai bushe ta hanyar dafa shi cikin mai tare da kayan yaji ko kuma a sanya shi cikin ƙwallo mai dadi ta amfani da jaggery da ghee.

A Telangana, a matsayin abincin da ake ba wa yara, ana yin shinkafa ko borugulu a cikin kwallon tare da syrup sukari na jaggery ko bellam pakam.

A Karnataka, ana haɗa shinkafa da aka yi da carot, tumatir, kayan yaji da ganyen coriander don yin churumuri, sanannen abincin dare.

A karkashin shirin Make a Indiya, Gwamnatin Tsakiya ta Indiya ta yanke shawarar cewa mudhi daga Odisha zai zama wani ɓangare na abincin gargajiya na Indiya tsakanin kayan gargajiya 12 daga jihohi daban-daban da za a ƙaddamar a duniya.

A yankin Mithila da Bengal, ana yin shinkafa mai laushi tare da "kachari"- da aka dafa dankali / onion, da aka dafa kifi ko tare da ragon curry. "Jhal-muri" da "Murhi-Bhuja" suma sanannun kayan lambu ne a wannan yanki. A Madhya Pradesh, ana kiran wannan Parmal kuma ana cinye shi sau da yawa tare da Sev a matsayin abincin rana kuma ana amfani dashi a Bhel. A wasu yankuna kuma an san shi da laai kuma ana kiran jita-jita da aka yi da shi da laoi mai dadi, laai poha da sauransu.

 Bangladesh 
Ruwan shinkafa da ake kira Muri a cikin Bengali sanannen abincin dare ne a Bangladesh. An fi amfani da shi don yin Jhalmuri, shine mafi yawan kayan lambu a Bangladesh. Suna amfani da irin wannan tsohuwar hanyar da Indiya ta yi don shirya shinkafa. Ana iya samun wannan abincin a ko'ina cikin Bangladesh. A Tsohon Dhaka, ana ganin jhalmuri -wala (mai sayar da Jhalmuri) sau da yawa yana sanye da tufafi masu launi, yana sanye le kararrawa kuma yana kira ga mazauna. Har ila yau, ana haɗa shinkafa da jaggery kuma an tsara shi a cikin abincin da ake kira murir moa.

 Sauran duniya 

 Jamhuriyar Czech da Slovakia 
In 1960s Czechoslovakia, state firm Vitana was the first to begin the production of 'expanded rice', as plain flavoured or sweetened snack. The product became popular under the names burizony (Czech: burisony) or arizonky. These continue to be produced to this day in Pardubice or Sereď.

 Samar da kasuwanci na zamani 

 Shinkafa da aka yi da ita 
An samar da shinkafa ta hanyar amsawar starch da danshi lokacin da aka dumama shi a cikin kwayar hatsi. Ba kamar masara ba, ƙwayoyin shinkafa ba su da danshi kuma dole ne a fara kwantar da su da tururi. Za'a iya ƙirƙirar shinkafa mai narkewa ta hanyar dumama ƙwayoyin da ke da tururi ko dai tare da mai ko a cikin tanda. Shinkafa da aka shayar da ita ta wannan hanyar tana da kyau, kuma an san ta da "shinkafa mai shayarwa". Ana amfani da shinkafa mai laushi don samar da hatsi na Rice Krispies da kuma shinkafa da aka yi amfani da ita a Lion Bars, Nestle Crunch, Krackel, da irin waɗannan mashaya na cakulan. Kodayake ba a matsayin canji mai ban mamaki ba idan aka kwatanta da popcorn, tsari da sakamakon iri ɗaya ne.

Wata hanyar da ake amfani da ita wajen yin amfani da shinkafa ita ce "gungun puffing", inda aka sanya hatsi zuwa matakin da ya dace na danshi kuma an matsa shi zuwa kusan  psi (1,400 . Lokacin da aka saki matsin lamba ba zato ba tsammani, matsin da aka adana a cikin kwayar ya sa ya fita. Wannan hanyar tana samar da shinkafa mai laushi wanda yake da soso a cikin sashi.

Hakanan za'a iya shinkafa ta hanyar yin gurasar shinkafa, da kuma fitar da ƙananan ƙwayoyin da aka ɗora su da sauri. Rashin ruwa a cikin gurasar yana tafasa kuma yana kumbura shinkafa. Ana fitar da hatsi kamar Cap'n Crunch, ana dafa shi, an yanke shi, an matse shi, an yi masa tursasawa kuma an bushe shi a cikin tsari mai ci gaba.

Hanyar samar da shinkafa ta zamani ta masana'antu an danganta ta da mai kirkirar Amurka Alexander P. Anderson, wanda ya yi tuntuɓe a fadin shinkafa yayin da yake ƙoƙarin tabbatar da abin da ke cikin ruwa na kwayar starch guda ɗaya. Anderson ya gabatar da na'ura ta farko a baje kolin duniya a St. Louis, Missouri, a cikin 1904. "Manyan bindigogi" guda takwas da ke fitar da hatsi ga masu halartar Fair an kira su "The Eighth Wonder of the World" ta hanyar tallace-tallace. Da zarar Anderson ya gano ka'idar, fasaha da fasaha, gasar don cin abinci na Amurka ya karɓi tattalin arzikin Battle Creek, Michigan, tare da Kellogg da Quaker Oats suna da sunaye biyu da ba za a iya mantawa da su ba kuma har yanzu suna aiki don jimrewa ta hanyar fashewar fashewar farfadowa.

A Amurka da Turai, ana ba da shinkafa mai laushi tare da madara a matsayin hatsi na karin kumallo, sanannen alama na wannan shine Rice Krispies. Wasu sandunan cakulan, irin su Nestle Crunch, sun haɗa da shinkafa mai ƙanshi, kuma ana sayar da kekunan shinkafa masu ƙanshi a matsayin abincin ƙarancin ƙwayoyin cuta.

 Gurasar shinkafa da aka yi da ita 
A Amurka, kamfanin Chico-San ya sayar da wani faifai mai laushi na shinkafa a matsayin "keke na shinkafar" a cikin shekarun 1970s. Wadannan bukunkumin shinkafa ana tallata su a matsayin "saucers" masu ƙarancin adadin kuzari da ake nufi da cinyewa tare da kayan ado kamar cottage cuku, jelly, da 'ya'yan itace. Chico-San daga ƙarshe Heinz ne ya sayi shi a cikin 1984, a wannan lokacin Kamfanin Quaker Oats ya haɓaka nasu kek na shinkafa da aka tallata a matsayin "maɓallin karamin karami ga burodi". Gurasar shinkafa ta zama abincin gargajiya a cikin shekarun 1980 da 1990 a Amurka. A cikin 1993, Kamfanin Quaker Oats ya kuma sami Chico-San, babban mai fafatawa, daga Heinz. Sauran kamfanoni suna samar da kekunan shinkafa ciki har da Lundberg Family Farms, Hain Celestial Group, da Whole Foods Market.

Wadannan bukunkumin shinkafa yawanci ana sayar da su a fili ko a hankali, tare da mafi mashahuriyar dandano da aka yi da gishiri. Ana kuma sayar da su a cikin nau'ikan dandano, gami da caramel, cakulan, cinnamon toast. Suna da siffar faifai, amma kuma ana iya sayar da su azaman murabba'i.

A cikin Netherlands, ana sayar da kekunan shinkafa masu kama da faifai a cikin marufi a cikin manyan kantuna. Ana kuma sayar da kekunan shinkafa a cikin nau'o'i daban-daban a cikin Sweden.

 Dubi kuma 

 Girbi da aka zubar
 Shinkafa mai laushi

 Manazarta 

Rukuni:Shafuka masu fassarorin da ba'a duba ba