Jajayen shinkafa shinkafa

Jan fermented shinkafa (Red yeast rice, ja kojic rice, ja koji shinkafa, anka, ko ang-kak) shinkafa ce mai haske ja mai launin ja, wadda ke samun launinta daga noma da monascus purpureus. samfurin shinkafa wanda jan yisti (Monascus Purpureus Went) ke tsiro.Muna samar da shinkafa jajayen yisti ba tare da amfani da shinkafa mai cutarwa ba.
Ana amfani da jajayen yisti don yin launin kayan abinci iri-iri, gami da tsinken tofu, jan shinkafa vinegar, char siu, Peking Duck, da irin kek na kasar Sin masu bukatar launin abinci.Har ila yau, ana amfani da ita a al'ada wajen samar da nau'o'in ruwan inabi na kasar Sin da dama, da Jafananci (akaisake), da kuma ruwan inabi na Koriya (hongju), yana ba da launin ja ga waɗannan giya.Ko da yake ana amfani da shi musamman don launinsa a abinci, jan yisti shinkafa tana ba da ɗanɗano kaɗan amma mai daɗi ga abinci kuma ana amfani da ita a cikin abinci na yankunan Fujian na kasar Sin. ) girma.Muna samar da shinkafa jajayen yisti ba tare da amfani da shinkafa mai cutarwa ba, nau'in launin abinci ne na halitta, an yi amfani dashi sosai a cikin kayan nama kamar tsiran alade da naman alade, fermented wake curd, yin giya, biredi, magani da kayan shafawa da sauransu. Zai iya samun manufa. sakamako saboda fasalinsa na launi mai kyau, launi mai haske da kyawu.