I-316/316L yensimbi engagqwali ehlanganisiwe ye-tube chemical copmposition Izimo eziyi-12 ezihlukile ze-pasta okudingeka uzame

I-Pasta iwumkhiqizo obalulekile emakhishini amaningi esimanje.Ngokusho kwe-Statista, ama-55% abantu baseMelika badla i-pasta njalo.Isuka ku-pasta entsha edliwa ezindaweni zokudlela kuya kwi-pasta ethengwa esitolo ephekwe ekhaya.Phakathi neminyaka edlule, i-pasta iye yagxila kakhulu emasikweni aseMelika kangangokuthi ibonakala ezintweni eziningi ezikhethekile zezwe, njenge-spaghetti nama-meatballs.

I-Stainless Steel 316 Coil Tube Chemical Composition

316/316L insimbi engagqwali 6.35 * 1.25 tube coiled

I-Accordin to Stainless Steel 316 Coil Tube Manufacturer, ukwakheka kwamakhemikhali ensimbi engagqwali 316 coil tube imi kanje: Carbon – 0.08%, Manganese – 2.00%, Phosphorus – 0.045%, Sulfur – 0.030%.Ezinye izakhi zayo zihlanganisa i-Chromium (16-18%), i-Nickel (10-14%), i-Molybdenum (2-3%), ne-Nitrogen (-0.1%).

Insimbi Engagqwali 316 Coil Tube Mechan316/316L insimbi engagqwali 6.35*1.25 Izakhiwo ze-tubeical ezihlanganisiwe

I-Stainless Steel 316 coil tube iwuhlobo lwensimbi engagqwali ehlanganiswe ne-molybdenum ne-nickel ukuze ithuthukise ukumelana kwayo nokugqwala nokubhoboza.Inezici ezinhle kakhulu zokusebenzisa imishini, okuhlanganisa amandla aphezulu, ukuqina, kanye ne-ductility okuyenza ibe ukukhetha okuphelele kwe-Stainless Steel 316 Coil Tube Manufacturer.

Izakhiwo ze-Stainless Steel 316 Coil Tube

316/316L insimbi engagqwali 6.35 * 1.25 tube coiled

Ishubhu yekhoyili yensimbi engagqwali engu-316 inenani lezinto ezifunwayo, ezihlanganisa:

• Amandla: Amandla aqinile ensimbi engagqwali 316 angama-620 MPa, ayenza iqine ngokwanele ukumelana nemithwalo esindayo.
• I-Ductility: Le nto futhi ine-ductility enhle, okusho ukuthi inganwetshwa noma ikhubazekile ngaphandle kokuphuka.Lokhu kuvumela ukuthi yakheke kalula ibe yizimo ezahlukene.
• Ukunwebeka: Ishubhu yekhoyili yensimbi engagqwali engu-316 igcina umumo wayo kahle lapho ingaphansi kwengcindezi noma ingcindezi, okusho ukuthi ingabuyela esimweni sayo sasekuqaleni ngemva kokukhubazeka.Le mpahla iyenza ikwazi ukumunca imithelela ngaphandle kokulimala.
• I-Stainless Steel 316 Coil Tube esetshenziswa kuShukela Mills.
• I-Stainless Steel 316 Coil Tube esetshenziswa Kumanyolo.
• I-Stainless Steel 316 Coil Tube esetshenziswa embonini.
• I-Stainless Steel 316 Coil Tube esetshenziswa ezitshalweni zikagesi.
• I-Stainless Steel 316 Coil Tube esetshenziswa Ekudleni naseDangeni.
• I-Stainless Steel 316 Coil Tube esetshenziswa ku-Oil and Gas Plant.
• I-Stainless Steel 316 Coil Tube esetshenziswa Emkhakheni Wokwakha Umkhumbi.

Izicelo kanye nokusetshenziswa kwe-Stainless Steel 316 Coil Tube

Nakuba yasungulwa e-Asia, ikhaya lamasiko le-pasta yi-Italy.Kunemithetho ethile evamile yokusebenza nezinhlobo ezahlukene.Isibonelo, i-pasta yomgogodla ivame ukubhangqwa namasoso aqukethe izingcezu zenyama noma imifino, futhi i-pasta encane ivame ukusetshenziselwa isobho.Kuyathakazelisa ukuthi ukudla kwase-Italian-America kuvame ukungazinaki lezi zimiso zendabuko, esikhundleni salokho kukhetha ukusebenzisa izinhlobo ezimbalwa ze-pasta, njenge-spaghetti, i-lasagna, ne-penne, kuzo zonke izidingo zabo zokupheka.
Kunezinhlobo ezingaba ngu-350 ze-pasta emhlabeni.Ngakho kubonakala kuwubuwula kubantu baseMelika ukusebenzisa izinhlobo ezifanayo zepasta kaningi, ikakhulukazi uma kukhona abanye abawufanele kangcono umsebenzi.Zama ukuzama ngezinye zezinhlobo ze-pasta ezaziwa kancane futhi uzobona ngokushesha ukuthi ukuxuba izinhlobo ezahlukene ze-pasta kungenza umehluko omkhulu ekuphekeni kwakho.
I-Cascatelli yaklanywa u-Dan Pashman, umsakazi we-The Sporkful, i-podcast yokudla eyawina umklomelo.Phakathi nenqubo yokuklama, u-Pashman wacabangela izimfanelo ezintathu: ukuthi imfoloko ibamba kalula kanjani i-pasta, ingakanani isoso engabanjwa i-pasta, nokuthi kumnandi kangakanani ukuyihlafuna.Ngemva kwezinyanga zocwaningo, ekugcineni wahlangana nenkampani ye-pasta yaseMelika i-Sfoglini.U-Pashman wachazela i-Salon umphumela wokunamathisela: “Ngingachaza umumo usuwonke njengokhefana ogobile noma ingxenye yenhliziyo.Kukhona i-frill ngakolunye uhlangothi, futhi phakathi kwakho kukhona ikhefu, into efana nepayipi elincane.kuye.Kuyamangalisa".
Umumo oyingqayizivele we-cascatelli wenza i-pasta ifaneleke kakhulu kumasoso esitshulu esikhulu njengoba ibamba isoso eningi.Ngaphezu kwalokho, ukuba nama-engeli angakwesokudla kusho ukuthi kungakhathaliseki ukuthi i-pasta ingena ngaphi emlonyeni womthengi, igcina ukunambitheka kwayo.Kusukela yethulwa ngo-2021, iCascatelli ibe nomthelela omkhulu emhlabeni wezokudla.Umagazini i-Time waze wayibiza ngokuthi enye yezinto eziqanjwe kahle kakhulu zonyaka.Kanjalo, i-Cascatelli iyinhlobonhlobo ye-pasta ejabulisayo nejabulisayo ongayisebenzisa futhi izokhanyisa noma iyiphi isoso oyengezayo.
Abantu baseMelika bavame ukunganaki izimo ze-pasta ezincane ngokuthanda ama-noodle amade noma ezinye izindlela eziyisilinda njenge-pasta.Nokho, i-pasta encane isetshenziswa kabanzi e-Italy.Njengomthetho, lawa amasobho edolobhana anikeza isidlo ukunambitheka okwengeziwe.I-Minestrone yiyona eyaziwa kakhulu, nakuba amanye amasobho acebile nge-pasta ahlanganisa i-pasta ne-fagioli.Zombili izitsha ziyingxenye ye-Italian cucina povera, umgogodla wokudla kwezwe.
I-Ditalini amashubhu amancane we-pasta.Usayizi ohlangene wale pasta uwenza ilungele ukungezwa esobho se-cucina povera.Ngenxa yalesi sizathu, zivamile ku-penne ne-pasta.I-pasta isetshenziswa kabanzi kwezinye izindlela zokupheka zaseSicilian.
Isobho le-rustic cucina povera, elivame ubhontshisi, linempilo futhi liyagcwalisa.Isazi sokudla okunempilo uValentina Shiro sikuqokomisa lokhu lapho exoxa noLa Cucina Italiana: “I-Minestrete, evame ukunganakwa ekudleni kwansuku zonke, ibuyile ngoba ikugcwalisa ngamavithamini, amaminerali, ama-enzyme, ama-antioxidants nezinye izakhi ezikusiza uhlale umncane, unempilo, uqinile.futhi unamandla.”
Lawa masobho anothe nge-pasta awanempilo nje kuphela kodwa futhi ashibhile ukuwenza.Lokhu kubenza babe ukukhetha okuhle kakhulu kokuhlolwa nawo wonke amaMelika.Ungakhohlwa ukwengeza idlanzana le-di Talini ukuze udale umuzwa oyingqayizivele, oyiqiniso.
I-noodle yokuqala ohlwini lwethu i-linguini.Eyisicaba futhi ebanzi kune-spaghetti edumile, lawa ma-noodle adume ngokuphakelwa nokudla kwasolwandle.I-Linguini inokuxhumana okuqinile nokudla kwasolwandle kusukela i-pasta yasungulwa e-Liguria, isifunda esisogwini enyakatho-ntshonalanga ye-Italy ecebile ngokudla kwasolwandle.
UTony noCathy Mantuano, abapheki nochwepheshe bezokwamukela izihambi ngokulandelana kwabo, bachazela i-Time Out ukuthi kungani i-linguine iwukudla okuhle kakhulu kwe-pasta yezilwane zasolwandle: isoso yewayini iyinhlanganisela ephelele ye-pasta ne-shellfish.I-Linguini ingabhangqwa namanye amasoso ezilwane zasolwandle futhi iphinde ibhangqwe ngokumangalisayo namasoso athambile njenge-aglio, i-olio ne-prezemolo.Ingasaphathwa-ke eyokuthi ispaghetti singcono impela kune-spaghetti e-doro noma usoso katamatisi we-marinara.”
Kulabo abangakudli ukudla kwasolwandle, i-linguine kade yanikezwa i-pesto, amazambane nobhontshisi oluhlaza.Ukuguquguquka kweLinguine kwenza kube ukukhetha okuhle kakhulu kubapheki baseMelika.
I-Lumache iyi-pasta ethandwayo, ebizwa kanjalo ngenxa yokufana kwayo negobolondo lomnenke.Umpheki nombhali wezokudla u-Allison Arevalo uchaze indlela i-pasta ye-Thrillist emi ngayo: “Imvamisa inamagquma kanye nembobo enkulu phakathi.Ngiyayithanda ngoba inesoso eningi!Ungasebenzisa i-mac noshizi, i-pork lager”
Ukuma kwe-Lumache kwenza kube ukukhetha okuhle kakhulu kwezitsha ze-pasta ezihlanganisa ukusikeka kwenyama noma imifino.Ngokuvamile zigcina ziyi-pasta, zinikeza izivakashi isimanga esimnandi.Ngaphezu kwalokho, imbobo ephindwe kabili yenza i-lumache ifanelekele amasoso aphukayo, njengoba iphinde ibambelele ku-pasta e-fluffy.Lokhu kuguquguquka okumangalisayo kwenza i-lumache ibe uhlobo lwe-pasta oludumile okufanele noma yimuphi umpheki wasekhaya abe nalo ekhabetheni lakhe.
UMafalde ubonakala ngokushesha ngenxa yamaphethelo angamagagasi ezinhlangothini zepasta.Ngaphezu kokukhanga kobuhle, lawa magagasi aphinde anikeze i-Mafalde izici ezibalulekile: ikhono lokubamba inani elikhulu le-sauce kanye nezinhlobonhlobo zokuthungwa.Lezi zici ezimbili ngokushesha zenza i-madalde ikhange kubathengi.Kodwa-ke, kuyadabukisa ukuthi ispaghetti asikafinyeleli ekudumeni okufanayo nezinye izinhlobo zama-noodle amade njenge-spaghetti.Mhlawumbe i-falde ihamba kangcono namasoso amaningi avame ukuhlinzekwa nge-pasta, njenge-bolognese.
I-Mafalde nayo yaziswa kakhulu ngenxa yokuguquguquka kwayo, umpheki u-Benjamin Dodaro uchazele i-Thrillist.“I-Mafalde iyi-pasta enemisebenzi eminingi, ngakho ingenye yama-pastas amahle kakhulu okufanele ube nawo ekhishini lakho,” usho kanje.“Ngokwami ​​ngithanda ukukuchaza njengokuthi i-lasagna ne-fettuccine zinengane bese zenza i-falde.Senza i-madalde verde eyenziwe ekhaya ngamasoseji amnandi ase-Italy, i-fennel, u-anyanisi, iwayini elimhlophe, upelepele we-Calabrian, futhi kuphekwe namafutha omnqumo amsulwa kanye noshizi we-pecorino romano, lokhu kudla kuhlala kuyintandokazi kumenyu.”
Ukukhanga komhlaba wonke kwe-pesto akunakuphikwa - iyisoso yesibili ethandwa kakhulu emhlabeni.Imvamisa, i-pesto yenziwe ngamantongomane kaphayini futhi ihanjiswa ngezinhlobo ezidumile ze-pasta njenge-fusilli.Nokho, kunezinketho eziningi ze-sauce.Entshonalanga yeSicily, uhlobo olulodwa luthanda utamatisi, ama-alimondi kanye ne-basil.Lapha, le pesto ehlukile inikezwa nge-pasta yendawo ebizwa ngokuthi i-busiate.
I-Busiata yenziwa ngokusonga inhlama ye-pasta ephinini.Lokhu kudala izingcezu ze-pasta ezigoqwe ngokuqinile ezibamba amasoso aminyene njenge-pesto kahle.Ngenxa yobulula bayo, i-bushiate iyi-pasta enhle ongayenza ekhaya.Inhlama idinga izithako ezintathu kuphela: i-semolina, amanzi nosawoti.Ukubumba kungenziwa ngokusebenzisa izinaliti zokuluka noma izinti njengezikhonkwane.Kungakhathaliseki ukuthi unquma ukwenza isoso esisha noma ukuthenga esenziwe ngomumo, ukupheka nge-buziate kuyindlela enhle yokunikeza i-pesto yakho ukubukeka okusha.Kwazi bani, ungase ugqugquzelwe nokuthi udale kabusha i-pesto yaseSicilian eshiwo ngenhla.
I-Orzo ivame ukuhlotshaniswa nelayisi ngenxa yobukhulu bayo nokuma okusanhlamvu.Kodwa-ke, naphezu kokubukeka kwayo, i-orzo iyi-pasta efana nanoma iyiphi enye kulolu hlu futhi kufanele iphathwe ngokufanele.Uma lokhu kungenziwanga, ikhwalithi yesitsha sokugcina izohlupheka.
Nakuba ihluke kakhulu kulayisi, i-orzo ingasetshenziswa ukwenza izitsha ezifanayo, kuhlanganise nokuhlukahluka kwe-risotto.Njenge-ditalini, usayizi omncane we-orzo nawo uwenza ilungele isobho elijiyayo.Ibuye ifakwe ngokuvamile kumasaladi.Lokhu kwenza i-orzo ibe enye yezinhlobo ze-pasta eziguquguquka kakhulu emhlabeni.
Into eyodwa okufanele uyibheke lapho upheka nge-orzo yikhono le-pasta lokumunca uketshezi futhi ngaleyo ndlela ande.Lezi zici zingonakalisa kalula isobho uma ziyekwa zingahloliwe.Njengoba umpheki uClaudia Sidoti esho, yidla lokhu, hhayi ukuthi: “Uma upheka i-orzo, iyakhukhumala ngempela.ekumunceni konke ukudla okusemhluzweni.
Ezinye zezinhlobo ezidume kakhulu ze-pasta amashubhu, njenge-pasta.I-Rigatoni iyafana ngesimo, kodwa ibanzi, ifushane, futhi inobuso obuqinile, obunezimbambo.Lezi zimbambo zenza i-pasta ibe yisinqumo esihle ngoba zivumela inani elihle le-sauce ukunamathela ku-pasta.Ngakho-ke, le pasta ivame ukukhonzwa nge-sauce ewugqinsi futhi enamakha.
Enye i-sauce enjalo i-Amatriciana.Isuka e-Lazio, le sosi ebomvu ebabayo ithola ukunambitheka kwayo okumangalisayo ezingcebeni zengulube e-crispy evame ukusetshenziswa njenge-guanciale.Ukumatanisa le sosi ne-pasta kuwumdlalo owenziwe ezulwini, njengoba uChef Fernando Scarpati atshela i-Thrillist: “I-Rigatoni all'amatriciana iyisidlo samaRoma sakudala, esilula kodwa esimnandi, esinama-guanciale, i-pecorino notamatisi.I-al dente pasta ukuphela kwe-pasta, okuyi-pasta engcono kakhulu yamasoso awugqinsi ngoba inezimbambo, yingakho ihambisana kahle nesoso yenyama noma isoso sikatamatisi.”
I-conchiglioni emise okwegobolondo ikuvumela ukuthi ulungise ipasta egxishiwe ngaphandle kokusebenzisa ezakudala ezidla isikhathi njenge-ravioli.Le ndlela yokupheka ithandwa kakhulu kangangokuthi isetshenziswa abanye abapheki abadumile emhlabeni, kuhlanganise no-Arnaud Lallemand, osebenza e-L'Assiette Champenoise, indawo yokudlela enezinkanyezi ezintathu ze-Michelin.
Esinye isici esenza i-conchiglioni ibe yinto ekhangayo ukuthi ingabhakwa kuhhavini.Lokhu kuvumela abapheki ukuthi bathole ukuthungwa okuhlukile okuhlabayo okungavamisile ukuhlotshaniswa nezitsha ezigxishiwe zepasta.Izindlela zokupheka ezidumile ngokuvamile zihlanganisa ukugcwaliswa kwe-ricotta nesipinashi.Amaresiphi akulesi sitayela avame ukusebenzisa i-pasta enkulu.Izinhlobonhlobo ezincane ezibizwa nge-conchigliette zivame ukusetshenziswa ezitsheni.
Kunconywa ukuthi uthenge kuphela i-conchiglioni eyenziwe nge-durum kakolweni, njenge-durum wheat.Lokhu kuzovumela igobolondo ukuthi libambe umumo walo kangcono uma libilisiwe kuqala bese libhakwa.Uma ungenjalo, ungase ubone i-conchiglioni igijima noma ithambe kunoma iyiphi ipasta, okungajabulisi.
IMalloreddus yasungulwa eSardinia futhi isalokhu iyingxenye ebalulekile yesiko lendawo lokupheka.I-malloreddus iyi-pasta eyingqayizivele kakhulu emise okwegobolondo eliyisiyingi elincane elinamagquma ajulile ohlangothini olulodwa.Lesi simo sidalwa lapho inhlama iphushwa ebhodini lokusika elinomugqa.Akumangalisi ukuthi ukuthungwa kwe-pasta kuyenza ilungele ukucwiliswa kumasoso.
E-Sardinia, i-malloreddus ivame ukukhonzwa ngesitshulu sesoseji.Eyaziwa ngokuthi i-malloreddus alla Campidanese, lesi sidlo sivame ukunandisa ngesinye sezitshalo eziyinhloko zaseSardinia: isafroni.Eqinisweni, ama-pistils amnandi esitshalo kwesinye isikhathi afakwa enhlama ye-malloreddus uqobo.Lokhu kwenziwa ngokuncibilikisa isafroni oketshezini bese kwakha ingxenye emanzi yenhlama elula.Umphumela uwukunamathisela kwegolide okunambitheka okucebile nephunga elimnandi.Zama ukusebenzisa i-malloreddus ukuze udale ukudla okumnandi ngendlela emangalisayo izivakashi zakho ezingakaze zikunambithe ngaphambilini.
I-Orecchiette, ngothando ebizwa ngokuthi "izindlebe ezincane," i-pasta encane yedome evela esifundeni sasePuglia e-Italy.Isici esihlukile se-orecchiette ukujiya okuhlukene kwesiqephu ngasinye se-pasta.Isikhungo sincane kakhulu kunemiphetho, okudala ukuthungwa okuhlukene ngesikhathi sokupheka.Ubuso obumangelengele buvumela i-pasta ukuthi ithathe isoso kalula.Umbhali wencwadi yokupheka uRossella Rago uyalazisa leli qiniso, echazela i-Thrillist: “Nakuba ngokuvamile ephakelwa amasoseji ne-broccoli rabe, ngiyathanda ukuthi le pasta emise okwendlebe ingadliwa cishe nganoma yini ngenxa yokwakheka okukhulu kwangaphakathi kwayo ngayinye.kufanelekile”
URago angakusho ukuthi ama-casserole ekati ahluka kanjani ngosayizi kuye ngokudla abhangqwa ngakho.Ngokuvamile zingaphansi kweyintshi ububanzi.Kodwa-ke, i-orecchiette ehlinzekwa nemifino ivamise ukuba ibe nkulu, kuyilapho eyodwa enikezwa nge-pâté ngokuvamile iba mncane.Ukwengeza ukunambitheka ezitsheni ezicebile emifino, i-pasta ivame ukuphekwa ngemifino, yingakho owangaphambili uthola ukunambitheka.Indlela elula yokuhlobisa noma iyiphi inombolo yezitsha ze-pasta.
Yasungulwa ngekhulu lama-20, i-radium ingenye yezinhlobo ezintsha ze-pasta.Ama-radiator, njengoba negama libonisa, amise okwe-radiator: ama-ridge amancane futhi ahlangene aphezulu.Lokhu kukhulisa indawo engaphezulu ye-pasta, okusho ukuthi isoso eningi inganamathela esiqeshini ngasinye.Ngokuvamile, izikulufu ezimise okufanayo zithathelwa indawo ngama-radiators.Kodwa-ke, ukuma okuyingqayizivele kwenza ama-radiator abe yisinqumo esihle samasaladi e-pasta.Lapha, i-pasta inobuhle obuhlukile obuqinisekisa ukuthi izodonsa ukunaka kwaso sonke isivakashi.
Ngaphandle kokubukeka okuxakile, amaradiyetha atholakala kalula e-US ngenxa yomkhiqizo we-Target's Good & Gather, othengisa amarediyetha asikwe ngethusi ezweni lonke.Umkhiqizo uthole impendulo enhle kakhulu evela kukhasimende elilodwa Eliqondiwe, ngisho nokuthi “I-Radiatore paste ifomu okunzima ukulithola emakethe evamile, ngakho-ke ngiyajabula ukuthi i-Target iyawathengisa… Isakhiwo esithakazelisa ngempela!”wayisebenzisa ukwenza i-pasta enegciwane noshizi wembuzi obhakiwe.Imnandi ngempela.Engikuthandayo ngale pasta ukuthi iqukethe amagremu amabili efiber futhi yenziwe nge-durum wheat semolina.Yenziwe futhi yangeniswa ivela e-Italy.Ngizothenga ngo-100% futhi!”