{"id":13,"date":"2026-08-05T00:59:17","date_gmt":"2026-08-04T21:59:17","guid":{"rendered":"https:\/\/beta.aylaklakerda.com.tr\/?page_id=13"},"modified":"2026-08-10T03:50:47","modified_gmt":"2026-08-10T00:50:47","slug":"lakerda-yapim-sureci","status":"publish","type":"page","link":"https:\/\/beta.aylaklakerda.com.tr\/index.php\/lakerda-yapim-sureci\/","title":{"rendered":"Lakerda Yap\u0131m S\u00fcreci"},"content":{"rendered":"\t\t
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Lakerda Yap\u0131m S\u00fcreci<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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Lakerda yapmak i\u00e7in en \u00f6nemli malzeme torik bal\u0131\u011f\u0131d\u0131r. Torikte \u00f6yle tarlada yeti\u015fen bir malzeme de\u011fil maalesef, t\u00fcm sezon denizlerimizde bulunmuyor. \u0130yi bir lakerda yapmak i\u00e7in ihtiyac\u0131m\u0131z olan toriki alabilece\u011fimiz belli bir d\u00f6nem var ve e\u011fer lakerda yap\u0131p satarak para kazanan bir iseniz t\u00fcm sezon kullanaca\u011f\u0131n\u0131z toriki bu d\u00f6nemde almak durumundas\u0131n\u0131z.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Ben bu k\u0131s\u0131ta ra\u011fmen \u00e7\u0131kan her toriki alm\u0131yor, bal\u0131\u011f\u0131n belli kriterleri kar\u015f\u0131lamas\u0131n\u0131 bekliyorum; ha\u015flak olmamas\u0131na, yemli olmamas\u0131na, b\u00fcy\u00fckl\u00fc\u011f\u00fcne ve a\u011f\u0131rl\u0131\u011f\u0131na dikkat ederek al\u0131m yap\u0131yorum. Bal\u0131k d\u0131\u015f\u0131nda kulland\u0131\u011f\u0131m \u00fcr\u00fcnlerin ve i\u00e7eriklerinin neler olmas\u0131 gerekti\u011fini s\u00fcrekli ara\u015ft\u0131r\u0131yor, bu i\u00e7erikler dahilinde piyasada bulabilece\u011fim en kaliteli \u00fcr\u00fcnleri kullanmaya \u00e7al\u0131\u015f\u0131yorum. Bal\u0131\u011f\u0131n bal\u0131k\u00e7\u0131dan al\u0131nmas\u0131ndan son \u00fcr\u00fcn\u00fcn m\u00fc\u015fteriye ya da sat\u0131c\u0131ya teslim edilmesine kadarki t\u00fcm i\u015fi tek ba\u015f\u0131ma yap\u0131yorum. \u0130\u015fi sahip oldu\u011fum bilgi dahilinde yap\u0131yorum. \u00dcr\u00fcn istedi\u011fim kalitede \u00e7\u0131kmad\u0131ysa ya da \u00fcr\u00fcnle ilgili bir tereddi\u0131tm varsa o \u00fcr\u00fcn\u00fcn heba olmas\u0131na g\u00f6z yumuyorum. Bu nedenle \u00fcretimim k\u00fc\u00e7\u00fck \u00f6l\u00e7ekli olmaya devam ediyor.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"yapim-1\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Limitli \u00fcretim yap\u0131yorum, talep artsa bile kendi belirledi\u011fim \u00fcretim miktar\u0131n\u0131n \u00fcst\u00fcne \u00e7\u0131km\u0131yorum. Yaln\u0131z \u00e7al\u0131\u015ft\u0131\u011f\u0131m i\u00e7in e\u011fer bu miktar\u0131n \u00fczerine \u00e7\u0131karsam ister istemez kaliteden \u00f6d\u00fcn vermek zorunda kal\u0131r\u0131m, bunu istemiyorum.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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LAKERDADA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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BALIK<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Lakerda torik bal\u0131\u011f\u0131ndan yap\u0131l\u0131r. Lakerda yap\u0131lacak bal\u0131\u011f\u0131n yeterince ya\u011flanm\u0131\u015f, biraz so\u011fuk yemi\u015f olmas\u0131 makbuld\u00fcr.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Bunun d\u0131\u015f\u0131nda lakerda yap\u0131lacak bal\u0131kta iki hususa dikkat edilmelidir. Bunlardan ilki; bal\u0131\u011f\u0131n ha\u015flak olmamas\u0131d\u0131r. Bal\u0131klar g\u00f6\u00e7 s\u0131ras\u0131nda zaman zaman s\u0131cak su ak\u0131nt\u0131lar\u0131na maruz kalabilirler. So\u011fuk kanl\u0131 hayvan olan bal\u0131klar farkl\u0131 s\u0131cakl\u0131klardan ge\u00e7erken v\u00fccut \u0131s\u0131\n\n\n<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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TUZ<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Lakerda yap\u0131m\u0131nda bal\u0131k d\u0131\u015f\u0131nda kulland\u0131\u011f\u0131m\u0131z tek \u00fcr\u00fcn tuzdur ve kulland\u0131\u011f\u0131m\u0131z tuzun cinsi lakerdan\u0131n kalitesini belirler.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Lakerda yaparken kara orijinli tuz (kaya tuzu) kullan\u0131l\u0131r. Deniz ve g\u00f6l tuzlar\u0131 ise bal\u0131klarda pembe bozulmaya ve esmerle\u015fmeye (k\u00fcf) neden olan mikroorganizmalar\u0131 ta\u015f\u0131d\u0131\u011f\u0131ndan kullan\u0131ma uygun de\u011fildir.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Tuzlamada tuz kristallerinin de \u00f6zel bir \u00f6nemi vard\u0131r. Genel olarak t\u00fcm bal\u0131k y\u00fczeyine e\u015fit bir \u015fekilde yay\u0131labilmesi nedeniyle ince tuz avantajl\u0131 olmas\u0131na ra\u011fmen tuzlaman\u0131n daha ilk g\u00fcnlerinde y\u00fczeydeki dokudan suyu s\u00fcratle \u00e7ekerek proteini koag\u00fcle etti\u011finden sertle\u015fir ve bu bal\u0131k etinden i\u00e7eriye tuz giri\u015fini yava\u015flatarak bozulmaya sebep olabilir. Ayr\u0131ca bal\u0131k etinin y\u00fczeye yak\u0131n k\u0131s\u0131mlar\u0131nda meydana gelebilecek dehidrasyon bal\u0131k y\u00fczeyinde tuz yan\u0131\u011f\u0131 dedi\u011fimiz \u015feye sebep olabilir.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Tek ba\u015f\u0131na iri taneli tuz ile yap\u0131lan tuzlamada ise tuzun bal\u0131k etine giri\u015fi yava\u015f olaca\u011f\u0131ndan bunda da i\u00e7 k\u0131s\u0131mlarda bozulma olabilir. Bu nedenle tuzlamada ince ve iri kristallerin e\u015fit hacimlerinden olu\u015fan bir kar\u0131\u015f\u0131m kullan\u0131lmal\u0131d\u0131r.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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TUZLAMA Y\u00d6NTEM\u0130<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Tuzlamada iki ayr\u0131 y\u00f6ntem kullan\u0131labilir. Bunlar; kuru tuzlama ve salamura tuzlamad\u0131r.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Kuru tuzlama sert veya hafif tuzlama \u015feklinde yap\u0131labilir ve buna g\u00f6re bal\u0131k\/tuz oran\u0131 de\u011fi\u015fir. Kuru tuzlamada tuz bal\u0131k eti ile temasa ge\u00e7ti\u011fi yerde bal\u0131k etindeki suyu \u00e7ekmeye ba\u015flar. Fakat bal\u0131k etini saran tuz bu su ile temasta olmas\u0131na ra\u011fmen yo\u011funlu\u011funu korumaya devam eder. Kuru tuzlamada bal\u0131ktaki su kayb\u0131 salamura tuzlamaya oranla daha y\u00fcksek oldu\u011fu i\u00e7in verim daha azd\u0131r, ancak su kayb\u0131n\u0131n fazla olmas\u0131 \u00fcr\u00fcn\u00fcn saklama s\u00fcresini uzat\u0131r. E\u011fer tuz bal\u0131k y\u00fczeyine e\u015fit yay\u0131lmad\u0131ysa tuz oran\u0131na ba\u011fl\u0131 dehidrasyon her b\u00f6lgede e\u015fit olmaz. Bal\u0131k y\u00fczeyinin havayla temas etti\u011fi noktalar olursa bal\u0131k etindeki ya\u011f oksitlenir, bal\u0131\u011f\u0131n kokusu a\u011f\u0131rla\u015f\u0131r ve rengi koyula\u015f\u0131r.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Salamura tuzlamada ise tuzun su i\u00e7erisinde \u00e7\u00f6z\u00fclmesiyle salamura su elde edilir ve bal\u0131\u011f\u0131 muhafaza etmekte kullan\u0131l\u0131r. Salamuran\u0131n tuz konsantrasyonu ne kadar y\u00fcksekse tuzun bal\u0131\u011fa girme h\u0131z\u0131 o kadar y\u00fcksektir.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Salamura y\u00f6nteminde, tuzun bal\u0131klardaki da\u011f\u0131l\u0131m\u0131 kuru tuzlamaya oranla daha e\u015fittir. Ancak, tuzun bal\u0131\u011fa ge\u00e7i\u015fi daha yava\u015f ve daha azd\u0131r. \u00c7\u00fcnk\u00fc ozmoz s\u0131ras\u0131nda salamuran\u0131n tuz miktar\u0131 azal\u0131rken su miktar\u0131 artar. Bu nedenle tuz giri\u015finde bir yava\u015flama olur.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"yapim-2\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"yapim-3\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Ayr\u0131ca depolama s\u00fcrecinde salamurada \u00f6nemli de\u011fi\u015fiklikler olur, ba\u015flang\u0131\u00e7ta saydam ve kokusuz olan salamuran\u0131n rengi zamanla bulan\u0131kla\u015f\u0131p matla\u015f\u0131r. Salamuran\u0131n rengi de\u011fi\u015ftik\u00e7e ve ya\u011f asitlerinin etkisiyle Ph de\u011feri d\u00fc\u015ft\u00fck\u00e7e salamura yenilenmelidir.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Yine de salamura y\u00f6ntemiyle tuzlanan bal\u0131\u011f\u0131n havayla temas\u0131 olmad\u0131\u011f\u0131ndan ya\u011flar daha zor oksitlenir. \u00dcr\u00fcn\u00fcn tad\u0131 ve g\u00f6r\u00fcn\u00fcm\u00fc daha iyidir.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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TUZLANMI\u015e BALIKTA BOZULMALAR<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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TEKST\u00dcR BOZULMALARI<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Y\u00fcksek ortam s\u0131cakl\u0131\u011f\u0131, y\u00fcksek nem ve yetersiz tuz giri\u015fi durumunda g\u00f6r\u00fcl\u00fcr. Baz\u0131 mikroorganizmalar %6-12 tuz konsantrasyonlar\u0131nda \u00e7o\u011fal\u0131r ve bal\u0131\u011f\u0131n kaygan, yap\u0131\u015fkan bir katmanla \u00f6rt\u00fclmesine ve k\u00f6t\u00fc kokmas\u0131na neden olur. E\u011fer ortam s\u0131cakl\u0131\u011f\u0131 \u00e7ok y\u00fcksekse bal\u0131\u011f\u0131n k\u0131vam\u0131 macunumsu hale gelebilir.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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K\u00dcFLENME<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Bal\u0131kta su oran\u0131 az olsa bile g\u00f6r\u00fclebilir. Tuz oran\u0131 az olan salamuralarda k\u00fcflenme daha \u00e7ok g\u00f6r\u00fcl\u00fcr.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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KIRMIZILA\u015eMA<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Tuzlanan \u00fcr\u00fcnlerde k\u0131rm\u0131z\u0131la\u015fmada geli\u015fmeleri i\u00e7in tuza ihtiya\u00e7 duyulan halofiller etkilidir. Tuzlanm\u0131\u015f \u00fcr\u00fcnler \u00f6zellikle yaz aylar\u0131nda s\u0131cak ve nemli yerlerde saklan\u0131rlarsa \u00f6nce pembele\u015fir, sonra k\u0131rm\u0131z\u0131la\u015f\u0131rlar. \u00d6zellikle kuru tuzlanm\u0131\u015f ve salamurayla yeterince \u00f6rt\u00fclmemi\u015f bal\u0131klar bu bakterilerin h\u00fccumuna u\u011frarlar.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Lakerda yap\u0131lacak olan bal\u0131kta dikkat edilmesi gereken ikinci husus bal\u0131\u011f\u0131n yemli bal\u0131k olmamas\u0131d\u0131r. Yemli bal\u0131k tabiri yedikleri bal\u0131klar\u0131 hen\u00fcz sindiremeden yakalanm\u0131\u015f bal\u0131klar i\u00e7in kullan\u0131l\u0131r. Beslenme ve sindirim a\u015famas\u0131nda olan bal\u0131\u011f\u0131n sindirim kanallar\u0131nda lipaz ve amilaz enzimleri \u00e7ok y\u00fcksektir. Bal\u0131k yakaland\u0131\u011f\u0131 halde sindirim sisteminde bol bulunan bu enzimler ba\u011f\u0131rsak ve mide duvar\u0131ndan kas dokuya ge\u00e7er ve \u00fcreticilerin istemedi\u011fi yumu\u015fak dokunun olu\u015fmas\u0131na neden olur. Oysa a\u00e7 karn\u0131na yakalanm\u0131\u015f bal\u0131klarda enzimler d\u00fc\u015f\u00fck seyretti\u011fi i\u00e7in b\u00f6yle bir sorun olmaz.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Lakerda Yap\u0131m S\u00fcreci Lakerda yapmak i\u00e7in en \u00f6nemli malzeme torik bal\u0131\u011f\u0131d\u0131r. Torikte \u00f6yle tarlada yeti\u015fen bir malzeme de\u011fil maalesef, t\u00fcm […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-13","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/beta.aylaklakerda.com.tr\/index.php\/wp-json\/wp\/v2\/pages\/13","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/beta.aylaklakerda.com.tr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/beta.aylaklakerda.com.tr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/beta.aylaklakerda.com.tr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/beta.aylaklakerda.com.tr\/index.php\/wp-json\/wp\/v2\/comments?post=13"}],"version-history":[{"count":10,"href":"https:\/\/beta.aylaklakerda.com.tr\/index.php\/wp-json\/wp\/v2\/pages\/13\/revisions"}],"predecessor-version":[{"id":185,"href":"https:\/\/beta.aylaklakerda.com.tr\/index.php\/wp-json\/wp\/v2\/pages\/13\/revisions\/185"}],"wp:attachment":[{"href":"https:\/\/beta.aylaklakerda.com.tr\/index.php\/wp-json\/wp\/v2\/media?parent=13"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}