Ungawomisa kanjani amakhowe e-porcini ekhaya

Ngaphambi kokumisa amakhowe e-porcini, udinga ukuzijwayeza zonke izindlela ezitholakalayo. Ungakhetha indlela efanele yokuvuna amakhowe ngokuqhathanisa izinketho ezikhona kanye nezincomo zendlela yokomisa. Leli khasi likutshela ukuthi ungomisa kanjani amakhowe e-porcini ekhaya usebenzisa isomisi esikhethekile noma eshidini lokubhaka kuhhavini. Izindlela zinikezwa mayelana nendlela yokulungisa amakhowe kule ndlela yokuvuna: ukugeza, ukusika, ukubola. Naka incazelo yokuthi ungawomisa kanjani amakhowe e-porcini esomisini, indlela yokulungisa izinto ezingavuthiwe nokuthi ungalungisa kanjani izinga lokushisa. Izindlela zokupheka ezihlongozwayo nezeluleko zochwepheshe zizokusiza wenze konke kahle futhi uthole amakhowe omisiwe ekhwalithi enhle kakhulu. Okwamanje, bheka ukuthi ungomisa kanjani amakhowe e-porcini esithombeni, okubonisa izinketho zokusika izinto zokusetshenziswa kanye nokuhlelwa kwayo.

Ukuvuna amakhowe e-porcini ebusika ngokomisa

Amakhowe amasha awekho ngaphansi kokugcinwa isikhathi eside ngenxa yamaphesenti amakhulu amanzi aqukethe. Ezinsukwini ezimbalwa ngemva kokuvuna, amakhowe ayabuna, alahlekelwe ubusha kanye nobumnandi bawo, futhi abe angakufanelekeli ukudliwa. Ngakho-ke, amakhowe kufanele asetshenziselwe ukudliwa kuphela ngemva kokwelashwa okushisa okufanelekile noma ukugaywa abe yimikhiqizo yokudla okuzinzile, okungukuthi ekheniwe, emahoreni ambalwa kuphela ngemva kokuvuna. Ukuvuna amakhowe e-porcini ebusika ngokomiswa kusetshenziswa uma umqophi wamakhowe enenani elikhulu lamakhowe esandleni sakhe.

Ekhaya, amakhowe avunwa ukuze asetshenziswe esikhathini esizayo ngokomisa, ukukha, usawoti kanye nokufaka izimbiza ezitsheni zengilazi ezivalwe kahle.

Lapho omisa amakhowe, kufika ku-76% wamanzi awo akhishwa kuwo.

Umswakama osele wokuthuthukiswa kwama-microorganisms akwanele, okuholela ekufeni kwabo.

Ukomisa kuyindlela elula yokuvuna amakhowe ukuze asetshenziswe esikhathini esizayo. Amakhowe omisiwe kahle agcinwa isikhathi eside ngaphandle kokulahlekelwa ukunambitheka nephunga lawo. Futhi ngokwenani lokudla okunomsoco, aphansi kunosawoti futhi afakwe emanzini anosawoti. Ngaphambi kokumisa, amakhowe kumele ahlanzwe kahle kudoti. Azikwazi ukugeza noma ukucwiliswa ngamanzi - lokhu kuzonciphisa izinga lamakhowe, azolahlekelwa iphunga lawo futhi ngeke ome kahle. Ngesikhathi sokuhlanza, amakhowe amancane, amadala nezimpethu kufanele alahlwe. Omama abaningi bezindlu bacabanga ukuthi ngesikhathi somisa, izibungu zizoshiya amakhowe, kodwa akunjalo. Kungcono ukomisa amakhowe kumadivayisi akhethekile - ama-sieves, ama-sieves, amanetha.

Isimo esiyinhloko sokumisa amakhowe ukuthi umoya kufanele ugeleze kuzo zonke izinhlangothi, khona-ke umswakama ovela kumakhowe uzophuma ngokulinganayo. Kubaluleke kakhulu ukunquma kahle lapho amakhowe omisiwe. Ikhowe elomiswe kahle alibhidliki, liyagoba kancane, futhi liphuka ngomzamo. Ikhowe elingasomisiwe liyagoba kalula, libonakala limanzi uma ulithinta, lome kakhulu - libhidlika kalula.

Amakhowe omiswe kahle afana nokunambitheka kanye nephunga elimnandi kulawo amasha. Ngemuva kokumisa, cishe u-10% wesisindo esimanzi uhlala kumakhowe. Amakhowe omisiwe kufanele agcinwe ekushiseni kuka-7-10 ° C kanye nomswakama ophansi, ngaphandle kwalokho angase abe yisikhunta. Kufanele kukhunjulwe ukuthi bamunca iphunga langaphandle kalula, ngakho-ke akufanele bagcinwe eduze kwezinto ezinukayo.

Uma unendlu emzaneni, futhi ugcine isitofu, khona-ke lokhu kuyindlela engcono kakhulu yokuvuna amakhowe omisiwe. Kodwa ungakwazi ukomisa amakhowe kuhhavini legesi nangaphezulu, uma unetha elikhethekile lokumisa. Uma uwomisa amakhowe esitofini, noma kuhhavini, landela le mithetho elandelayo: amakhowe alungiselelwe ukomiswa abekwe ngezigqoko phansi kuma-grate, noma aboshwe ezinaliti zokunitha njenge-shish kebabs. Izinaliti zokunitha kufanele zibekwe phezu kwezitendi ukuze amakhowe angahlangani nendawo yehhavini noma phansi kwehhavini.

Kufanele zomiswe lapho izinga lokushisa lifinyelela ku-60-70 °C. Akunconywa ukuqala ukomisa ekushiseni okuphezulu, njengoba amakhowe angase athoswe kakhulu futhi abe mnyama.

Emazingeni okushisa angaphansi kuka-50 ° C, zoma kancane kakhulu, zibe muncu futhi ziwohloke. Ngesikhathi sokumisa, kubaluleke kakhulu ukuqinisekisa ukuthi umswakama ophuma kumakhowe uyasuswa.

Ukuze wenze lokhu, lapho uvala ihhavini, i-damper kufanele ishiywe i-ajar, okungcono engxenyeni engenhla, ukuze umoya omanzi ube nokuphuma mahhala. I-chimney ekuqaleni kokumisa kufanele ibe yi-ajar ngezingxenye ezimbili kwezintathu ze-valve, njengoba amakhowe omile, kufanele ambozwe kancane, futhi avale ngokuqinile ekupheleni kokumisa. Kuhhavini legesi, umnyango kufanele futhi ushiywe ungavaliwe. Kungcono ukomisa amakhowe amancane amakhulu ngokwehlukana, njengoba omile ngokungalingani. Kodwa uma kwenzeka uwomisa ndawonye, ​​​​jika kaningi futhi uhlukanise amakhowe omisiwe kakade. Amakhowe omisiwe angenziwa abe impushana. Ukuze wenze i-mushroom powder, ungasebenzisa amakhowe afanayo nawokumisa. I-powder ingasetshenziselwa ukulungisa amasoso, amasobho, i-caviar, ukufafaza izitsha zenyama nezinhlanzi ngesikhathi sokupheka ukuze kuthuthukiswe ukunambitheka nephunga.

Ngaphambi kokusetshenziswa, i-mushroom powder ixubene nenani elincane lamanzi afudumele futhi ishiywe imizuzu engu-20-30 ukuze ivuvuke, bese yengezwa ekudleni futhi ibilisiwe imizuzu engu-10-15. I-powder engcono kakhulu itholakala kuma-caps, kodwa uma womile amakhowe ngokuphelele, ungakwazi ukuhlunga i-powder ngesihlungo. Impushana esele ingomiswa futhi igaywe futhi. Uma impushana icoleka, iba ngcono. Impushana yamakhowe imunca umswakama kalula futhi iwohloke ngokushesha. Kufanele igcinwe esitsheni sengilazi esivaliwe endaweni emnyama, eyomile, epholile. Ngaphambi kokumisa, amakhowe anqunywa amapuleti, omisiwe, bese omiswa.

Izindlela zokomisa amakhowe e-porcini

Ngaphezu kwalokho, uhlongoza ukucabangela ngokuningiliziwe zonke izindlela zokomisa amakhowe e-porcini ekhaya. Ukuze wenze lokhu, ungasebenzisa isomisi esikhethekile, i-oven kagesi noma igesi nokunye okuningi.

Indlela yokusika amakhowe e-porcini ukuze omiswe

Ukuze uma omisiwe kuhhavini, amakhowe angashisi futhi angangcoli, ngemva kokuwashisa, ahlanza emalahleni kanye nomlotha ngendwangu yokugeza emanzi. Ngemva kwesikhathi esithile, ungqimba oluncane lwe-rye straw lubekwe phansi futhi amakhowe abekwe phezu kwawo nezigqoko zawo phansi. Ungasebenzisa okomisa kanye namashidi okubhaka ensimbi (amashidi). Zibuye zimbozwe ungqimba lotshani, phezu kwalo amakhowe abekwe nezigqoko zawo phansi ukuze angathinti. Kubaluleke kakhulu ukwazi ukuthi ungasika kanjani amakhowe e-porcini ukuze omiswe kuhhavini evamile. Ngokuvamile zisikwa eduze kwesiqu nesigqoko phakathi.

Ngaphandle kokulala ngotshani, amakhowe ayasha futhi athole i-aftertaste engathandeki. Amadivayisi nawo asetshenziselwa ukomisa amakhowe kuhhavini. Isibonelo, amakhowe afakwa phakathi kwekepisi ocingweni oluncane lukathayela noma izinaliti zokunitha zensimbi engagqwali (ama-ramrods) anamathele emapulangweni, abese ebekwa onqenqemeni kuhhavini, ophahleni lwe-gable. Amakhowe ezinaliti zokuluka omisiwe ngaphandle kokuthinta iziko. Izinga lokushisa likahhavini kufanele ligcinwe liphakathi kuka-40 no-60 °C. Ukushisa kuhlanganisa amakhowe kuma-spokes avela kuzo zonke izinhlangothi ngokulinganayo. Ngosuku lokuqala, amakhowe omisiwe kuphela, okwesibili (ezinga lokushisa elifanayo) omisiwe.

Ngesikhathi esifanayo, azishisi, azingcoli, azishisi, zilahlekelwa iphunga lazo kancane. Kukhona enye indlela. Izinaliti zokuluka zokhuni ezacile zenziwa kusuka ku-20 kuya ku-30 ​​cm ubude. Amakhowe amakhulu aboshelwa ezinalithini zokuluka ezinde, ezincane kwezimfushane. Imikhawulo engezansi yezinaliti inamathele ebhokisini elinesihlabathi esomile bese ifakwa kuhhavini. Amakhowe amancane omile ngokushesha, amakhulu kancane; ngokufanelekile, abokuqala bakhishwa kuhhavini ngaphambili, okwesibili - kamuva. Ngesikhathi esifanayo, amakhowe ahlala ehlanzekile futhi omile ngokulinganayo.

Ungawomisa kanjani amakhowe e-porcini ngentambo

Ekhaya, ungakwazi futhi ukomisa amakhowe phezu kwesitofu esishisayo, odongeni olushisayo lwehhavini noma i-Dutch, oluboshwe ngezintambo noma i-twine. Ngaphambi kokuba usule kahle amakhowe we-porcini ngentambo, udinga ukuwahlanza ngokungcola, ukusika kanye nentambo.

Amakhowe athululelwa emanethini anothayela, afakwa endaweni yokomisa bese ejikeleziswa ku-carousel. Okokuqala, amakhowe omisiwe ekushiseni kwama-37 kuya ku-50 ° C, bese ephakanyiswa ku-60-80 ° C futhi ekugcineni omisiwe. Isikhathi sokumisa kuma-dryer akhethekile amahora angama-4-6.

Izindlela zokupheka zokomisa amakhowe e-porcini ebusika elangeni

Ngezinsuku ezishisayo, ezingenafu, amakhowe angomiswa elangeni. Ukuze wenze lokhu, ukubhoboza amakhowe ngenaliti phakathi kwemilenze namakepisi, uwabophe (okokuqala amakhulu, bese amancane) abe yizicucu ezingu-50 noma ngaphezulu emicu eqinile, ngemva kwalokho alengise ezindlini elangeni kwezinye. ibanga ukusuka komunye nomunye futhi ume kuze ome ngokuphelele.

Ngokusho kweresiphi yokomisa amakhowe e-porcini ebusika elangeni, ungasebenzisa futhi ama-coasters enziwe ngokukhethekile ngezinduku zensimbi (ama-ramrods), amakhowe okubopha kuwo. Ngemva kokubeka amakhowe endaweni enelanga, ambozwa nge-gauze ukuze awavikele othulini nasezimpukaneni. Amakhowe omisiwe ngokwanele elangeni ahlanzwa ekamelweni elomile. Okufanayo kwenziwa ngokuqala kwesimo sezulu esiguqubele, ukwanda komswakama womoya.

Ukomisa amakhowe e-porcini ebhodini lokubhaka kuhhavini kagesi

Ukomisa amakhowe e-porcini kuhhavini ebhodini lokubhaka kungahlanganiswa nokwelashwa kwangaphambili elangeni noma phezu kwesitofu esishisayo. Ngemva kwalokho, amakhowe omisiwe kuhhavini, kuhhavini noma phezu kwesitofu esishisayo. Amakhowe omisiwe angcono kakhulu atholakala lapho ephekwe ngezigaba ezimbili. Okokuqala, amakhowe alungisiwe avezwa ekushiseni okuphansi kakhulu - ngaphakathi kwama-30-50 ° C - amahora angama-1-3.

Ngesikhathi esifanayo, zomiswa ngenxa yokuhwamuka kwengxenye ebalulekile yomswakama ongaphezulu. Khona-ke ukomiswa kwamakhowe e-porcini kuhhavini kagesi kuqhubeka ekushiseni okuphezulu - 70-80 ° C, okungafanele kudlulwe, ngoba ikhwalithi yomkhiqizo iyawohloka, futhi amakhowe e-porcini, ngaphezu kwalokho, aphenduka abe mnyama. Amakhowe ngokuvamile omisiwe ekushiseni kuka-50-60 ° C, okungukuthi, ekushiseni okuncane. Ngesikhathi sokumisa, ukunikezwa njalo komoya omusha kumakhowe kanye nokususwa komswakama abawukhululayo kufanele kuqinisekiswe, lapho ipayipi kanye ne-damper yesitofu, umnyango we-ovini ugcinwa uvulekile. Ukusetshenziswa kwamadivayisi ahlukahlukene kuleli cala (izisefo, amabhodi noma ibhokisi lesihlabathi elinezinaliti zokuluka ezimile, njll.) akuvumeli kuphela ukugwema ukungcola, kodwa futhi nokuthuthukisa izimo zokomisa amakhowe, ngoba umoya oshisayo ugeleza usuka kuwo. zonke izinhlangothi.

Ungawomisa kanjani amakhowe e-porcini kuhhavini legesi

Ngaphambi kokumisa amakhowe e-porcini kuhhavini wegesi, kufanele ahlanzwe, abekwe phezu kwamashidi okubhaka, amashidi noma aboshwe ezinaliti zokuluka. Kulokhu, amakhowe akufanele ahlangane nomunye nomunye. Ucwaningo lwezindlela ezihlukahlukene zokomisa lubonise ukuthi kungcono ukungasebenzisi ukomisa kwemvelo ngenxa yobude bayo, ukulahlekelwa okukhulu kwezakhi. Ngaphambi kokumisa kahle amakhowe e-porcini kuhhavini, kufanele aqale abekwe kuhhavini oshiswe ngo-45 ° C.

Ngemuva kokuthi ubuso bamakhowe bomile, khulisa izinga lokushisa libe ngu-75-80 ° C. Isikhathi sokumiswa kwangaphambili kanye nokomisa kwamakhowe asinakunqunywa ngokuqondile. Uma ama-caps namapuleti amakhowe enobukhulu obufanayo, asomile ngesikhathi esifanayo. Amakhowe omile kufanele asuswe, futhi amanye kufanele omiswe, uwaguqule ngezikhathi ezithile.

Ungawomisa kanjani amakhowe e-porcini esomisweni sikagesi

Amakhowe angaphinde omiswe ekomisweni kwemifino. Ngaphambi kokumisa kahle amakhowe e-porcini endaweni yokomisa kagesi, abekwa phezu kwezisefo noma ethafeni le-tape (eyenziwe ngensimbi engagqwali) enongqimba luka-3-4 cm, omisiwe amahora angu-2,5-3 ekushiseni okungama-40-45. ° C, bese yomiswa ekushiseni kuka-60 -70 ° С (ama-morels nemigqa - ekushiseni kuka-50-55 ° С). Umkhiqizo omisiwe akufanele ube nomswakama ongaphezu kuka-17%. Isivuno samakhowe omisiwe singama-10-12% ngesisindo samasha.

Indlela yokulungisa amakhowe e-porcini ukuze omiswe

Ngaphambi kokuba ulungise amakhowe e-porcini ukuze omiswe, udinga ukukhetha ama-caps amakhowe ama-boletus amancane bese uwasika abe yi-birch splinter. Gxila emaphethelweni aphansi ama-splinters ezitsheni, lapho kuthululelwa ingxenye yesithathu yengilazi yobisi. Faka i-krynki namakhowe kuhhavini osuke usushisa kakade. Ukuhwamuka, ubisi lunikeza amakhowe e-porcini ukunambitheka okubucayi okuyingqayizivele nombala omuhle wegolide. Izakhamuzi zasemadolobheni zingomisa amakhowe ngale ndlela kuhhavini wegesi ngokushisa okuphansi.

Buka ukuthi uwomisa kanjani amakhowe e-porcini kuhhavini kuvidiyo, okubonisa ubuchwepheshe obuyisisekelo bokulungiselela le nqubo yokuvuna.