I-316/316L yentsimbi engenasici edityaniswe ityhubhu yekhemikhali edityanisiweyo kunye ne-12 yeemilo zepasta ezizodwa ekufuneka uzame

I-Pasta yimveliso eyimfuneko kwiikhikhini ezininzi zanamhlanje.Ngokutsho kwe-Statista, i-55% yaseMelika idla i-pasta rhoqo.Zisusela kwipasta entsha etyiwa kwiivenkile zokutyela ukuya kwipasta ethengwa evenkileni iphekwe ekhaya.Ukutyhubela iminyaka, i-pasta iye yagxininiswa kwinkcubeko yaseMelika kangangokuba ibonakala kwiindawo ezininzi zelizwe, ezifana ne-spaghetti kunye neebhola zenyama.

Insimbi engenaStainless 316 Coil Tube ukuBunjwa kweMichiza

I-316 / 316L insimbi engenasici 6.35 * 1.25 ityhubhu edibeneyo

I-Accordin kwi-Stainless Steel 316 i-Coil Tube Manufacturer, i-chemical composition of stainless steel 316 ityhubhu yekhoyili yile ilandelayo: I-Carbon - 0.08%, i-Manganese - 2.00%, i-Phosphorus - 0.045%, i-Sulfur - 0.030%.Ezinye izinto zayo ziquka iChromium (16-18%), iNickel (10-14%), iMolybdenum (2-3%), kunye neNitrogen (-0.1%).

Steel 316 Coil Tube Mechan316 / 316L steel stainless 6.35 * 1.25 ebhijelwe iipropathi tubeical

I-Stainless Steel 316 ityhubhu ye-coil luhlobo lwensimbi engenasici edibeneyo kunye ne-molybdenum kunye ne-nickel ukwenzela ukuphucula ukuchasana kwayo kwi-corrosion kunye ne-pitting.Ineempawu ezigqwesileyo zoomatshini, kubandakanya ukomelela okuphezulu, ukuqina, kunye ne-ductility iyenza ibe lolona khetho lugqibeleleyo lwe-Stainless Steel 316 Coil Tube Manufacturer.

Iipropathi zeNtsimbi engatyiwa 316 yeCoil Tube

I-316 / 316L insimbi engenasici 6.35 * 1.25 ityhubhu edibeneyo

Intsimbi engatyiwa 316 ityhubhu yekhoyili inenani leepropathi ezifunwayo, kubandakanya:

• Amandla: Amandla e-tensile yensimbi engenasici ye-316 yi-620 MPa, eyenza ibe yomelele ngokwaneleyo ukuba imelane nemithwalo enzima.
• I-Ductility: Le mathiriyeli ikwane-ductility elungileyo, nto leyo ethetha ukuba inokolulwa okanye ikhubazeke ngaphandle kokwaphuka.Oku kuvumela ukuba yenziwe ngokulula kwiimilo ezahlukeneyo.
• I-Elasticity: I-stainless steel 316 ityhubhu yekhoyili igcina imilo yayo kakuhle xa iphantsi koxinzelelo okanye uxinzelelo, oku kuthetha ukuba inokubuyela kwimo yayo yokuqala emva kokukhubazeka.Le propati yenza ukuba ikwazi ukufunxa iimpembelelo ngaphandle komonakalo.
• I-Stainless Steel 316 Coil Tube esetyenziswa kwiiMill zeShukela.
• I-Stainless Steel 316 Coil Tube esetyenziswa kwisichumisi.
• I-Stainless Steel 316 Coil Tube esetyenziswa kwiShishini.
• I-Stainless Steel 316 Coil Tube esetyenziswa kwiziTyalo zoMbane.
• I-Stainless Steel 316 Coil Tube esetyenziswa kuKutya nakwiDari.
• I-Stainless Steel 316 Coil Tube esetyenziswa kwi-Oli kunye neGas Plant.
• I-Stainless Steel 316 Coil Tube esetyenziswa kwiShishini loKwakha iinqanawa.

Usetyenziso kunye nokuSetyenziswa kweNsimbi engatyiwa 316 yeCoil Tube

Nangona yasungulwa e-Asiya, ikhaya lenkcubeko ye-pasta yi-Itali.Kukho imigaqo eqhelekileyo yokusebenza kunye neentlobo ezahlukeneyo.Ngokomzekelo, i-pasta ye-backbone idla ngokudibaniswa kunye neesosi eziqulethe iinqununu zenyama okanye imifuno, kwaye i-pasta encinci idla ngokusetyenziswa kwiisobho.Okubangel 'umdla kukuba, ukutya kwe-Italian-American kaninzi kuyityeshela le migaqo yemveli, bekhetha ukusebenzisa nje iintlobo ezimbalwa zepasta, ezifana ne-spaghetti, i-lasagna, kunye ne-penne, kuzo zonke iimfuno zabo zokupheka.
Kukho malunga nama-350 iintlobo zepasta ehlabathini.Ngoko kubonakala kubudenge kubantu baseMelika ukusebenzisa iindidi zakudala zepasta rhoqo, ngakumbi xa kukho abanye abawufanelekele umsebenzi.Zama ukuzama ezinye zeendlela ezingaziwayo zepasta kwaye uya kubona ngokukhawuleza ukuba ukuxuba iintlobo ezahlukeneyo zepasta kunokwenza umehluko omkhulu ekuphekeni kwakho.
ICascatelli yenzelwe nguDan Pashman, umphathi weThe Sporkful, ipodcast yokutya ephumelele ibhaso.Ngexesha lenkqubo yokuyila, uPashman waqwalasela iimpawu ezintathu: indlela elula ngayo ifolokhwe ukubamba ipasta, ingakanani isosi enokuthi ibambe i-pasta, kwaye kumnandi kangakanani ukuyihlafuna.Emva kweenyanga zophando, ekugqibeleni wabambisana nenkampani yaseMelika ipasta iSfoglini.UPashman wachaza isiphumo sentlama kwiSalon: “Ndingayichaza yonke imilo njengekoma egobileyo okanye isiqingatha sentliziyo.Kukho i-frill kwelinye icala, kwaye phakathi kwakho kukho ikhefu, into efana nombhobho wesiqingatha.kuye.Iyamangalisa".
Ubume obukhethekileyo be-cascatelli benza ipasta igqibelele kwiisosi zesityu esityebileyo njengoko ibamba isosi eninzi.Ngaphezu koko, ukuba nee-engile ezichanekileyo kuthetha ukuba kungakhathaliseki ukuba yeyiphi i-engile ipasta ingena emlonyeni womthengi, igcina incasa yayo.Ukusukela oko yasungulwa ngo-2021, iCascatelli yenze impembelelo enkulu kwihlabathi lokupheka.Iphephancwadi iTime lada layibiza ngokuba yenye yezona zinto zibalaseleyo zonyaka.Ngokunjalo, iCascatelli luhlobo lwepasta eyonwabisayo nenika umdla yokulinga kwaye iya kuqaqambisa nayiphi na isosi oyongezayo.
Abantu baseMelika bahlala bejonge iimilo ezincinci zepasta ngokuthanda ii-noodles ezinde okanye ezinye iicylindrical ezifana nepasta.Nangona kunjalo, ipasta encinci isetyenziswa kakhulu eItali.Njengomthetho, ezi zisuphu zelali ezinika isitya ukunambitheka okongeziweyo.I-Minestrone yiyona eyaziwa kakhulu, nangona ezinye iisuphu ezityebileyo ziquka i-pasta kunye ne-fagioli.Zombini izitya ziyinxalenye ye-Italian cucina povera, umqolo wokutya kwelizwe.
I-Ditalini zityhubhu ezincinci zepasta.Ubungakanani obubambeneyo bale pasta buyenza ilungele ukongeza kwisuphu ye cucina povera.Ngenxa yesi sizathu, ziqhelekile kwi-penne kunye ne-pasta.I-Pasta isetyenziswa ngokubanzi kwezinye iiresiphi zaseSicilian.
Isuphu ye-rustic cucina povera, ehlala ikunye neembotyi, isempilweni kwaye iyagcwalisa.Ingcali ngezondlo uValentina Shiro ubalaselisa oku kudliwano-ndlebe noLa Cucina Italiana: “Iminestrete, edla ngokutyeshelwa kuluhlu lwemihla ngemihla, ibuyile ngenxa yokuba ikuzalisa ngeevithamini, iiminerali, iienzymes, iiantioxidants nezinye izondlo ezikunceda uhlale uselula, usempilweni, womelele.kwaye unamandla.”
Ezi suphu zityebileyo kwipasta azisempilweni nje kuphela kodwa zikwatshiphu ukwenza.Oku kubenza babe lolona khetho lubalaseleyo lokuvavanywa kunye nabo bonke abantu baseMelika.Ungalibali ukongeza ezimbalwa ze-di Talini ukwenza amava awodwa, ayinyani.
I-noodle yokuqala kuluhlu lwethu linguini.Ithambile kwaye ibanzi kune-spaghetti edumileyo, ezi noodles zidume ngokunikwa ukutya kwaselwandle.ILinguini inonxibelelwano oluluqilima nokutya kwaselwandle ukusukela oko kwaveliswa ipasta eLiguria, ummandla oselunxwemeni kumntla-ntshona we-Italiya etyebileyo ngokutya kwaselwandle.
UTony noCathy Mantuano, abapheki kunye neengcali zokubuka iindwendwe ngokulandelelana, bacacisela iTime Out ukuba kutheni i-linguine ilukhetho olukhulu lwepasta yokutya kwaselwandle: isosi yewayini yindibaniselwano egqibeleleyo yepasta kunye neshellfish.I-Linguini inokudityaniswa nezinye iisosi zokutya kwaselwandle kwaye idityaniswe ngokumangalisayo neesosi ezibuthathaka ezifana ne-aglio, i-olio kunye ne-prezemolo.Singasathethi ke, ispaghetti ngokuqinisekileyo singcono kune-spaghetti kwidoro okanye kwi-marinara tomato sauce.
Kwabo bangakutyiyo ukutya kwaselwandle, i-linguine kudala inikwa i-pesto, iitapile kunye neembotyi eziluhlaza.Ukuguquguquka kweLinguine kwenza ukuba ibe lolona khetho lubalaseleyo kubapheki baseMelika.
I-Lumache yipasta edumileyo, ebizwa njalo ngenxa yokufana kwayo neqokobhe lenkumba.Umpheki kunye nombhali wokutya u-Allison Arevalo uchaze ubume bepasta ye-Thrillist: “Idla ngokuba nemiqolomba kunye nomngxuma omkhulu embindini.Ndiyayithanda kuba inesosi eninzi!Ungasebenzisa i-mac kunye netshizi, i-lager yehagu”
Ubume beLumache bukwenza kube lukhetho oluhle kakhulu lwepasta izitya ezibandakanya ukusikwa kwenyama okanye imifuno.Badla ngokuphela kwi-pasta, banike iindwendwe ukumangaliswa okumnandi.Ngaphezu koko, umngxuma ophindwe kabini wenza ukuba i-lumache ilungele iisosi eziqhekezayo, njengoko iphinda ibambelele kwi-pasta epholileyo.Oku kuguquguquka okumangalisayo kwenza ilumache ibe yipasta eyaziwayo ukuba nawuphi na umpheki wasekhaya kufuneka abe nayo kwigumbi labo.
I-Mafalde ibonakala ngokukhawuleza ngokubulela kwi-wavy edges emacaleni epasta.Ukongeza kwisibheno sobuhle, la maza anika i-Mafalde iimpawu eziphambili: ukukwazi ukubamba isixa esikhulu se-sauce kunye neentlobo ezahlukeneyo zokuthungwa.Ezi mpawu zimbini ngokukhawuleza zenza ukuba i-malde ibe nomtsalane kubathengi.Nangona kunjalo, ilusizi into yokuba i-spaghetti ayifikelelanga ekuthandeni okufanayo nezinye iintlobo ze-noodle ezide ezifana ne-spaghetti.Mhlawumbi i-mavelde ihamba ngcono ngeesosi ezininzi ezihlala zihanjiswa ngepasta, njenge-bolognese.
I-Mafalde ikwaxabiswa ngenxa yokuguquguquka kwayo, umpheki uBenjamin Dodaro wachazela iThrilllist.“I-Mafalde yipasta enemisebenzi emininzi kakhulu, ngoko ke yeyona pasta ibalaseleyo ofanele ukuba nayo ekhitshini lakho,” utshilo.“Ngokwam, ndiyathanda ukuyichaza ngokungathi i-lasagna kunye ne-fettuccine zinomntwana kwaye zenza i-falde.Senza i-mavelde verde yasekhaya ngesoseji emnandi yase-Italiya, i-fennel, itswele, iwayini emhlophe, iipepile zeCalabrian, kwaye siphinde siphekwe ngeoyile yomnquma enyulu nepecorino romano samasi, esi sidlo sihlala sithandwa kwimenyu.
Isibheno sehlabathi jikelele se-pesto asinakuphikiswa - yeyesibini i-pasta sauce eyaziwayo kwihlabathi.Ngokuqhelekileyo, i-pesto yenziwe ngamantongomane epine kwaye ihanjiswa ngeentlobo ezidumileyo zepasta ezifana nefusilli.Nangona kunjalo, kukho ezininzi iinketho ze-sauce.Kwintshona yeSicily, olunye uhlobo luthanda iitumato, iialmondi kunye nebasil.Apha, le pesto ingenye ihanjiswa ngepasta yendawo ebizwa ngokuba yibusiate.
I-Busiata yenziwa ngokusonga intlama yepasta kwiphini.Oku kudala iziqwenga zepasta eziqiniweyo ezibambe iisosi ezishinyeneyo njengepesto kakuhle.Ngenxa yokulula kwayo, i-bushiate yipasta enkulu yokwenza ekhaya.Inhlama idinga izithako ezintathu kuphela: i-semolina, amanzi kunye netyuwa.Ukubumba kunokwenziwa kusetyenziswa iinaliti zokunitha okanye izinti njengezikhonkwane.Ingaba uthatha isigqibo sokwenza i-sauce entsha okanye uthenge esele ilungile, ukupheka nge-buziate yindlela enhle yokunika i-pesto yakho inkangeleko entsha.Ngubani owaziyo, unokuphefumlelwa ukuba uphinde wenze i-pesto yaseSicilian ekhankanywe ngasentla.
I-Orzo ihlala idityaniswa nerayisi ngenxa yobukhulu bayo kunye nokumila kwengqolowa.Nangona kunjalo, ngaphandle kokubonakala kwayo, i-orzo yipasta njengayo nayiphi na enye kolu luhlu kwaye kufuneka iphathwe ngokufanelekileyo.Ukuba oku akwenziwanga, umgangatho wesitya sokugqibela uya kubandezeleka.
Nangona ihluke kakhulu kwirayisi, i-orzo ingasetyenziselwa ukwenza izitya ezifanayo, kuquka ukuhluka kwe-risotto.Njenge-ditalini, isayizi encinci ye-orzo nayo iyenza ilungele isuphu ezityebileyo.Ikwaye yongezwa rhoqo kwii saladi.Oku kwenza i-orzo ibe yenye yezona ntlobo zepasta eziguquguqukayo kwihlabathi.
Enye into ekufuneka uyijonge xa ​​upheka nge-orzo kukukwazi kwe-pasta ukufunxa ulwelo kwaye ke yandise.Ezi mpawu zinokuyonakalisa ngokulula isuphu ukuba ayigcinwanga.Njengoko umpheki uClaudia Sidoti esitsho, yitya oku, hayi oku: “Xa upheka iorzo, iyakhukhumala ngokwenene.ekufunxeni konke ukutya kumhluzi.
Ezinye zeemilo ezidumileyo zepasta zityhubhu, ezifana nepasta.I-Rigatoni iyafana ngokubunjwa, kodwa ibanzi, imfutshane, kwaye inomphezulu onqabileyo, onamabala.Ezi mbambo zenza i-pasta ibe yinto ekhethekileyo kuba ivumela isixa esihle se-sauce ukuba sinamathele kwi-pasta.Ke ngoko, le pasta idla ngokusetyenziswa ngesosi etyebileyo nenuka kamnandi.
Enye i-sauce enjalo yi-Amatriciana.Imvelaphi yaseLazio, le sosi ebomvu enesiqholo ifumana incasa yayo engakholelekiyo kwizilayi zehagu ezikrwada ezidla ngokusetyenziswa njenge guanciale.Ukudibanisa le sosi kunye nepasta ngumdlalo owenziwe ezulwini, njengoko uChef uFernando Scarpati waxelela uThrillist: “I-Rigatoni all'amatriciana sisidlo saseRoma sakudala, esilula kodwa esimnandi, esine-guanciale, pecorino kunye neetumato.I-Al dente ipasta kuphela kwepasta, eyona pasta ilungileyo kwiisosi ezishinyeneyo kuba ineembambo, yiyo loo nto idityaniswa kakuhle nesosi yenyama okanye isosi yetumata.”
I-conchiglioni emile okweqokobhe ikuvumela ukuba ulungiselele ipasta egayiweyo ngaphandle kokubhenela kwii-classics ezithatha ixesha njenge ravioli.Le ndlela yokupheka ithandwa kakhulu kangangokuba isetyenziswa ngabanye abapheki abadumileyo behlabathi, kuquka u-Arnaud Lallemand, osebenza e-L'Assiette Champenoise, indawo yokutyela eneenkwenkwezi ezintathu ze-Michelin.
Enye into eyenza i-conchiglioni ibe yinto ekhangayo kukuba inokubhaka kwi-oven.Oku kuvumela abapheki ukuba bafezekise ukuthungwa okunqabileyo okungaqhelekanga okungadibanisi nezitya ezifakwe kwipasta.Iiresiphi ezidumileyo zihlala ziquka i-ricotta kunye nokuzaliswa kwesipinatshi.Iiresiphi zolu hlobo zihlala zisebenzisa i-pasta enkulu.Uhlobo oluncinci olubizwa ngokuba yi-conchigliette luhlala lusetyenziswa kwiisuphu.
Kucetyiswa ukuba uthenge kuphela i-conchiglioni eyenziwe kwingqolowa ye-durum, efana nengqolowa ye-durum.Oku kuya kuvumela iqokobhe ukuba libambe imilo yalo ngcono xa libilisiwe kuqala kwaye libhakiwe.Ukuba awukwenzi oko, unokubona i-conchiglioni ibaleka okanye ithambile kuyo nayiphi na ipasta, engathandekiyo.
I-Malloreddus yasungulwa eSardinia kwaye ihlala iyinxalenye ebalulekileyo yenkcubeko yendawo yokutya.I-malloreddus yipasta ekhethekileyo kakhulu emile okweqokobhe elimbhoxo elincinane elineenduli ezinzulu kwelinye icala.Le milo idalwe xa intlama ityhalwa kwibhodi yokusika enemigca.Akumangalisi ukuba, ukuthungwa kwepasta kwenza ukuba ilungele ukuntywila kwiisosi.
ESardinia, i-malloreddus idla ngokusetyenziswa ngesityu sesoseji.Eyaziwa ngokuba yi-malloreddus alla Campidanese, isitya sivame ukuvumba ngesinye sezityalo eziphambili zaseSardinia: isafron.Enyanisweni, iipistils ezimnandi zesityalo ngamanye amaxesha zibandakanyiwe kwintlama ye-malloreddus ngokwayo.Oku kwenziwa ngokunyibilikisa isafroni kulwelo uze wenze inxalenye emanzi yentlama elula.Isiphumo singumxube wegolide kunye nencasa ecebileyo kunye nephunga.Zama ukusebenzisa i-malloreddus ukwenza izitya ezimnandi ngendlela emangalisayo ezingazange zangcamla iindwendwe zakho ngaphambili.
I-Orecchiette, ngothando ebizwa ngokuthi "iindlebe ezincinci," yipasta encinci yedome evela kwingingqi yasePuglia yaseItali.Uphawu olwahlukileyo lwe-orecchiette bubunzima obahlukeneyo beqhekeza ngalinye lepasta.Iziko lincinci kakhulu kunemiphetho, eyenza iintlobo ezahlukeneyo ngexesha lokupheka.Umphezulu onqabileyo uvumela i-pasta ukuba ithathe i-sauce ngokulula.Umbhali wencwadi yokupheka uRossella Rago uyakuxabisa oku, ecacisela iThrillist esithi: “Nangona zidla ngokuphakelwa nesoseji nebrokholi rabe, ndiyathanda ukuba le pasta imile okwendlebe inokutyiwa ngayo nantoni na ngenxa yolwakhiwo olukhulu lwangaphakathi lwento nganye.kufanelekile”
Yintoni uRago ayikhankanyi yindlela i-casseroles yekati eyahluka ngayo ngobukhulu ngokuxhomekeke kukutya okudityanisiweyo nako.Ngokuqhelekileyo zingaphantsi kwe-intshi ububanzi.Nangona kunjalo, i-orecchiette ehanjiswa kunye nemifuno idla ngokuba nkulu, ngelixa enye isetyenziswe ngepâté idla ngokuba yincinci.Ukongeza i-flavour kwiitya ezityebileyo kwimifuno, i-pasta idla ngokuphekwa ngemifuno, yingakho i-yangaphambili ifumana i-flavour.Indlela elula yokuhlobisa naliphi na inani leepasta izitya.
Yaqanjwa ngenkulungwane yama-20, iradium yenye yezona ntlobo zintsha zepasta.I-Radiators, njengoko igama libonisa, zenziwe njenge-radiator: amancinci amancinci kwaye adibeneyo aphezulu.Oku kwandisa indawo yepasta, okuthetha ukuba i-sauce eninzi inokunamathela kwisiqwenga ngasinye.Ngokuqhelekileyo, izikrufu ezinemilo efanayo zitshintshwa ngama-radiator.Nangona kunjalo, imilo ekhethekileyo yenza ukuba i-radiator ibe yinto ekhethekileyo kwiisaladi zepasta.Apha, ipasta ine-aesthetic ekhethekileyo eqinisekileyo ukuba ibambe ingqalelo kuye wonke umtyeleli.
Ngaphandle kwenkangeleko engaqhelekanga, iiradiyetha kulula ukuzifumana e-US ngokubulela kwi-Target's Good & Gather brand, ethengisa iiradiator ezisikwe ngobhedu kwilizwe lonke.Imveliso ifumene impendulo encomekayo kumthengi omnye ekujoliswe kuyo, ide ithi “iRadiatore paste luhlobo ekunzima ukuyifumana kwimarike eqhelekileyo, ngoko ke ndiyavuya uThagethi uyazithengisa… Yimilo enika umdla ngokwenene!”wayisebenzisa ukwenza ipasta yentsholongwane ngetshizi yebhokhwe ebhakiweyo.Imnandi ngokwenene.Into endiyithandayo ngale pasta kukuba iqulethe iigram ezimbini zefiber kwaye zenziwe kwi-durum wheat semolina.Yenziwe kwaye ingeniswe e-Itali.Ndingathenga nge-100% kwakhona!”