Pakhol

Pakhol, poyai donash kufta giriftashudai ziroati khushador (arzan, qunoq, sholi), lubiyoiho va gayra. Pakholi ziroati galladonaro asosan ba sifati khuroki chorvo istifoda mebaranad. Tarkibi khimiyavi va sergizoii Pakhol ba namudi rastani, obu havo, sharoiti chamovari, khirmankubi, nigohdori va digar omilho vobasta ast. Pakhol 35—45% kletchatka va digar angishtobhoi murakkabi badhazm, 2—6% protein (dar Pakholi lubiyoiho 4—9%), 1,2—2%’ ravgan, 4—7% khokistar do- rad. 100 kilogramm Pakholi arzan ba hisobi miyona 40 vohidi khuroki va 2,3 kilogramm proteini hozim, Pakholii jav 33 vohidi khursiki va 1,3 kilogramm proteinn hozim dorad.

Dar Pakholi bahori protein ziyod va kletchatka kam va az in ru nisbat ba Pakholi tiramohi sergizost. Azbaski gizonoki va hozimii Pakhol past ast, onro asosan baroi ziyod kardani hajmi muayyani voyai khurok istifoda mebarand yo ba khuroki sershirai chor­vo hamroh mekunand. Baroi on ki khushkhur shavad, Pakholro reza mekunand, bug medihand va bo moddashoi khimiyavi bo sohai kalsiyronida, ohak, ammiak va gayra) kor karda mebaroyand. Pakholi gurusha, ki bo omekhtani konsent­rat va alafi khushk tayyor karda meshavad, mamul meboshad.

Ba hayvonoti khonagi hama guna Pakholro (ba chuz Pakholi marjumak, ki bazan boisi surkhshavii pust, varami bandho megardad) khurondan mumkin ast. Pakholi khushsifati rastanihoi khushador rangi kushodu jilodor dorad va chandir meboshad; Pakholi kuhna murt, serchang buda, odatan buyash tund ast. Pakholro baroi khushkonidani tagi chor­vo niz istifoda mekunand, baroi tayyor kardani khishti khom, plitahoi izolyatsioni va buryo chun ashyoi khom ba kor mebarand.

Pakholii zagir, kanab va digar rastanihoi nakhdor baroi giriftani tresta, ki az vay nakhi bofandagi judo me­kunand, ashyoi khom meboshad.