AMAKHUNDLA
Ukugcinwa kwamakhowe nakho kuvunyelwe ngokusebenzisa indlela yokuvutshelwa. Kulokhu, ukwakheka kwe-lactic acid kwenzeka, okusindisa amakhowe ekuboleni. Kubalulekile ukukhumbula ukuthi kunoshukela omncane kakhulu kumakhowe, ngakho-ke, ngesikhathi sokubilisa, kuyadingeka ukusebenzisa ushukela omningi ukuze umthamo we-lactic acid ube ngu-1%.
Amakhowe afakwe emanzini anosawoti anenani eliphezulu lokudla okunomsoco kunamakhowe anosawoti, ngoba ngenxa yokuchayeka ku-lactic acid, ulwelwesi lwamaseli olungagayeki kahle umzimba womuntu luyashabalala.
Amakhowe afakwe emanzini anosawoti angasetshenziswa njengendlela ehlukile kunaleyo efakwe emanzini anosawoti. Ngaphezu kwalokho, ngemva kokucwiliswa emanzini, amakhowe anjalo alahlekelwa yi-lactic acid, ngakho angasetshenziswa ehlanzekile.
Ukuvutshelwa kwenziwa kusuka kumakhowe e-porcini, ama-chanterelles, amakhowe e-aspen, ama-boletus boletus, ibhotela, amakhowe oju, amakhowe kanye ne-volnushki. Kuyafaneleka ukuwavubela ngokwehlukana ngohlobo ngalunye.
Amakhowe asanda kukhiwa kufanele ahlungwe ngosayizi, asuse lawo angafanele ukuvutshelwa, futhi asuse umhlaba, isihlabathi nezinye izinsalela. Ngemva kwalokho, amakhowe ahlukaniswe abe izigqoko nemilenze. Uma amakhowe amancane, angavutshelwa aphelele, kodwa amakhulu ahlukaniswe izingxenye. Ngemuva kokuhlunga, izimpande zezimpande nezindawo zokulimala ziyasuswa kumakhowe. Bese ziwashwa ngaphansi kwamanzi abandayo.
Ukuvutshelwa, kuyadingeka ukusebenzisa i-pan enameled, lapho kufakwa khona 3 amalitha amanzi, izipuni ezi-3 zikasawoti kanye namagremu angu-10 e-citric acid. Ngemuva kwalokho, ikhambi lifakwa emlilweni, futhi lilethwe ngamathumba. Khona-ke amakhilogremu angu-3 amakhowe afakwa epanini, okumele abiliswe phezu kokushisa okuphansi kuze kube yilapho ethambile. Igwebu elakhiwe ngesikhathi sokupheka kumele lisuswe. Lapho amakhowe ehlala phansi epanini, ukupheka kungabhekwa njengokuphelele.
Amakhowe abilisiwe abekwe ku-colander, ahlanjwe ngamanzi abandayo, asatshalaliswe ezitsheni ezintathu-litre, futhi athululwe ngokugcwalisa.
Ukugcwaliswa kulungiselelwa ngale ndlela: ngelitha ngalinye lamanzi epanini koqweqwe lwawo, engeza izipuni ezi-3 zikasawoti kanye nesipuni sikashukela. Lesi sixazululo sifakwa emlilweni, silethwe ngamathumba, futhi sipholile ekushiseni okungama-40 0C. Khona-ke isipuni se-whey esitholakala ku-skimmed ubisi olumuncu muva nje sengezwa ekugcwaliseni.
Ngemuva kokwengeza ukugcwaliswa ezitsheni, zimbozwe ngezivalo futhi zikhishwe ekamelweni elifudumele. Ngemva kwezinsuku ezintathu kufanele ziyiswe egumbini elingaphansi elibandayo.
Kuzokwazi ukusebenzisa amakhowe anjalo ngenyanga.
Ukwandisa isikhathi sokugcina amakhowe afakwe emanzini anosawoti, inzalo yawo iyadingeka. Ukuze wenze lokhu, zifakwa ku-colander, zivunyelwe ukukhipha uketshezi, futhi zigezwe ngamanzi abandayo. Ngemva kwalokho, amakhowe asakazwa ezimbizeni, futhi agcwaliswe uketshezi lwamakhowe ashisayo, olwaluhlungiwe ngaphambili. Kubalulekile ukuthi ngesikhathi sokubilisa, igwebu elivelayo lihlala lisuswa oketshezini.
Uma kwenzeka ukuntuleka kokugcwalisa, kungashintshwa ngamanzi abilayo. Ngemuva kokugcwalisa, izimbiza zimbozwa ngezivalo, zibekwe emapanini ashiswe ngaphambili ukuya ku-50 0Ngamanzi, futhi inzalo. Izimbiza eziyisigamu-litre kufanele zifakwe inzalo imizuzu engama-40, nezimbiza zamalitha - imizuzu engama-50. Bese kuba ne-capping ngokushesha yamathini, emva kwalokho apholile.
Ukusetshenziswa kwamakhowe aqoshiwe ngaphandle kokucubungula okwengeziwe kuvunyelwe.