Amakhowe omisiwe agcina kahle ukunambitheka kwawo nephunga elimnandi kuze kube inkathi elandelayo futhi ngesikhathi esifanayo athatha indawo encane.
Nokho, akuwona wonke amakhowe adliwayo angomiswa. Amakhowe amaningi e-agaric aqukethe intukuthelo engashabalali ngesikhathi sokumisa. Amakhowe anjalo awafanele ukomiswa.
Amakhowe amasha, aqinile, anempilo, angalinyazwa yizibungu, akhethwa ukuze omiswe.
Uma kungenzeka, kungcono ukhethe izinhlobo ezithile zamakhowe omisiwe: i-boletus, i-boletus, imigqa, ama-morels futhi, yiqiniso, amakhowe we-porcini. Ngaphambi kokumisa, amakhowe kufanele acutshungulwe ngendlela ethile. Okokuqala, bahlanzwa kahle ukungcola nesihlabathi. Khona-ke amakhowe anqunywa amapuleti amancane ukuze omiswe. Ngesikhathi esifanayo, kwenqatshelwe ngokuphelele ukucwilisa amakhowe emanzini!
Ukomisa kungenziwa ngezindlela ezihlukahlukene: eduze kwesitofu, kuhhavini noma elangeni eliqondile, kuboshwe ngentambo noma ebekwe ebhodini lokubhaka elifakwe ngaphambili ngephepha lesikhumba. Amakhowe alungile kufanele apakishwe ezikhwameni zendwangu futhi agcinwe endaweni evikelwe emswakama nokukhanya.
Ezitsheni, amabhokisi, izikhwama zepulasitiki nezinye iziqukathi lapho umoya ungadluli khona, amakhowe omisiwe ngeke asebenziseke ngokushesha okukhulu. Futhi kungcono ukusebenzisa amakhowe anjalo ekwenzeni isobho elimnandi.
Ukuze ugweme ukungcola, kungcono ukomisa amakhowe kumadivayisi akhethekile: ama-sieve, ama-gratings, ama-braids aboshwe ngentambo noma ezikhonkwane ezifakwe kuma-racks wokhuni noma ezinaliti zomshini wokomisa amakhowe.
Amakhowe abhekwa omisiwe uma ezwa omile lapho ethintwa, alula, agobe kancane, futhi aphule ngomzamo othile. Amakhowe omiswe kahle anambitha kanye nephunga elimnandi afana namasha. “Isivuno” samakhowe omile silinganiselwa ku-10-14% ngesisindo salawo ahlutshiwe aluhlaza. Ngakho-ke, ku-10 kg wamakhowe amasha, kutholakala kuphela i-1-1,4 kg yamakhowe omisiwe.
In the oven, you can dry all tubular and agaric mushrooms, tinder fungi. You can not dry morels in the oven.
Uma omisiwe kuhhavini, amakhowe abekwe ungqimba oluncane kuma-grill enziwe ngokukhethekile noma enziwe ngomumo, afakwe esikhundleni samashidi okubhaka ajwayelekile. Izinga lokushisa kuhhavini kufanele libe phakathi kuka-60-70 ° C, futhi ukuze umoya ujikeleze kuwo njalo, umnyango kufanele ugcinwe uvulekile. Njengoba amakhowe omile, ama-grate ahlehliswa ukusuka phezulu kuya phansi.
Ezilungiselelweni zasemadolobheni kanye nokudla kwesimanje, le ndlela yokomisa amakhowe cishe ivame kakhulu futhi ilula: ama-ovens (nama-grates kuwo) akhona kuwo wonke amakhaya. Uma kukhona ama-grates ambalwa (noma engekho, kwenzeka), khona-ke ungakwazi ngokuzimela ukwenza ama-grate angu-2-3 ngokulingana nobukhulu behhavini ukuze afakwe esikhundleni sokubhaka amashidi. Ama-lattice angenziwa nganoma iyiphi i-mesh wire mesh enkulu.
Ungasebenzisa futhi amashidi okubhaka uma ungenawo ama-wire racks. Amakhowe akhethwa ngosayizi (amakhulu anqunywa abe yizicucu) futhi abekwe phezu kwamashidi okubhaka. Kulesi simo, amakhowe akufanele ahlangane nomunye nomunye, futhi kuhhavini kuyadingeka ukuqinisekisa ukujikeleza komoya (vula umnyango we-ajar).
Okokuqala, amakhowe omisiwe ekushiseni kwama-45 ° C. Ekushiseni okuphezulu kokuqala, izinto zamaprotheni zikhishwa ebusweni bamakhowe bese zomile, okwenza kube kubi kakhulu inkambo yokumisa futhi inikeze amakhowe umbala omnyama. Amakhowe ngesikhathi esifanayo athambile kangangokuthi akunakwenzeka ukusetshenziselwa ukudla. Kuphela ngemva kokuba ubuso bamakhowe bomile futhi beyeka ukunamathela, izinga lokushisa linganyuswa libe ngu-75-80 ° C.
Ubude besikhathi sokumiswa kwangaphambi nokomiswa kwamakhowe abukwazi ukunqunywa ngokuqondile. Uma ama-caps namapuleti amakhowe enobukhulu obufanayo, asomile ngesikhathi esifanayo. Amakhowe omile ayasuswa, futhi amanye ayomiswa, aguqulwe ngezikhathi ezithile.
Amakhowe omisiwe amunca kahle kakhulu umswakama emoyeni ozungezile (ikakhulukazi uma elungiswe ngendlela yempushana yamakhowe), abe manzi kalula futhi akhunte. Ngaphezu kwalokho, bashesha ukumunca amaphunga angaphandle. Ngakho-ke, amakhowe omisiwe kufanele agcinwe ezindaweni ezomile, ezinomoya omuhle, futhi okuhle kunakho konke ezikhwameni ezivikela umswakama noma engilazini evalwe ngokuqinile noma ezitsheni zensimbi. Amakhowe omisiwe angabuye agcinwe ku-gauze noma ezikhwameni zelineni, kodwa, ngokuqinile, endaweni enomoya omuhle futhi ngokuhlukana nemikhiqizo enephunga elimnandi.
Uma ngesizathu esithile amakhowe eba manzi, kufanele ahlungwe futhi omiswe.
Ukugcina amakhowe isikhathi eside, kulula kakhulu ukubeka amakhowe ngokushesha ngemuva kokumiswa (ngenkathi esagcina ubuthakathaka bawo nokushisa) ezitsheni zengilazi ezivalwe kahle. Amabhange afakwa inzalo ekushiseni kwama-90 ° C: isigamu-litre - imizuzu engama-40, ilitha - imizuzu engama-50.
Ukumunca umoya emathini, ungasebenzisa le ndlela elandelayo. Utshwala obuncane buthelwa endaweni engaphakathi yesivalo, kuyakhanyiswa futhi imbiza ivalwa ngokushesha. Lapho kushisa utshwala, cishe yonke i-oxygen embizeni iyadliwa, ngenxa yalokho amakhowe angeke abe yisikhunta, ngisho noma ayengasomisiwe ngokwanele futhi abekwe ekamelweni elimanzi.
Ngaphambi kokupheka ukudla okuvela kubo, amakhowe ahlanzwa ngebhulashi, ahlanza uthuli nokungcola, futhi athululelwe amahora amaningana ngamanzi ukuze avuvuke, bese abiliswa emanzini afanayo.
Kungcono nakakhulu ukucwilisa amakhowe omisiwe obisini noma ubisi oluxutshwe namanzi. Amakhowe amnyama ngesikhathi somiswa kufanele agezwe kahle ngaphambi kokuba afakwe esobhoni ukuze anganiki isobho umbala omnyama. I-decoction yamakhowe e-morel ithululwa ngaphandle kokuzama; kwezinye izimo, ishiywe ukuze ixazulule isihlabathi esingase sibe khona, sihlungiwe futhi sisetshenziselwa ukwenza amasobho, amasoso noma ama-gravies.