Waxay dhacdaa in malab la shiilay. Jid ahaan, waligaa ha isticmaalin ereygan wada sheekeysiga shinida, aad bay u xanaaqsan yihiin, si fiican u dheh - "malab waa la qaboojiyey." Laakiin si kastaba ha ahaatee, iyada oo aan loo eegin sida aan ugu yeerno habkan, malab ka yimid dareerihii hore ayaa noqda mid qaro weyn. Markaa, laga yaabee, qaaddo kaliya ayaa qaadi karta. Oo ma jirto rajo ah in aad u adeegto malabkan canjeelada ama canjeelada.
Dad badan ayaa si taxadar la'aan ah ugu kululeeya malabka microwave-ka. Haa, waxay noqotaa dareere, laakiin xusuusnow: marka la kululeeyo 37-40 digrii C iyo wixii ka sarreeya, malabku si lama filaan ah ayuu u bilaabaa inuu lumiyo qaar badan oo ka mid ah hantidiisa faa'iidada leh, oo u rogaya fructose-glucose macaan oo caadi ah.
Sida kaliya ee loo kululeeyo laguna dareeriyo malabka waa:
1. Ku rid weelka malabka ku jira dheri biyo kulul ah (ku samee "qubeyska biyaha").
2. Hubi in heerkulka qubayska biyuhu aanu ka badnayn 30-40 digrii.
3. Walaaq ilaa inta joogtaynta aad rabto.
Kaliya sidan oo kale dhammaan enzymes firfircoon iyo fiitamiinnada ayaa lagu ilaalin doonaa malab.
- Muhiim!
Ha iibsan malab dareere ah jiilaalka. Waa dabiici in malabku qaboojiyo, tani waa nidaamkeeda dabiiciga ah. Malabka dabiiciga ahi ma ahaan karo dareere xilliga jiilaalka. Malabka Qudaarta oo kaliya ayaa u muuqda inuu dareeraha sii ahaado muddo dheer, dhammaan noocyada kale ee malabku (buckwheat, gabbaldayaha, linden, iwm.) waxay bilaabaan inay dhumucdaan 3-4 bilood gudahood, samaynta crystals of sucrose iyo fructose.