AMAKHOWE EKUGCWELENI I-ACID
Ngesikhathi sokulungiswa kokugcinwa okunjalo, noma yiziphi izinhlobo zamakhowe ezidliwayo ezingenabo ukubola futhi ezingadala kakhulu zingasetshenziswa. Ama-Chanterelles namakhowe kuviniga angasetshenziswa njengesitsha esihle kakhulu senyama, noma ekulungiseleleni amasaladi ahlukahlukene.
Ukupheka, udinga ukuthatha imbiza yelitha, ubeke amaqabunga amaningana e-bay, isipuni sembewu yesinaphi, isipuni sesine se-allspice kanye nengxenye yesihlanu yethisipuni ye-pepper emnyama phansi. U-anyanisi, i-horseradish nezinye izinongo zengezwa ukunambitha.
Ngemuva kwalokho, amakhowe afakwa embizeni, okumele igcwaliswe ngokugcwaliswa, izinga lokushisa okufanele libe cishe ngama-80. 0C. Ngokushesha ngemva kwalokhu, imbiza ivalwa futhi ifakwe inzalo imizuzu engu-40-50.
Ukwakhiwa kokugcwalisa, kuyadingeka ukusebenzisa uviniga ongu-8% ngesilinganiso se-1: 3 ngamanzi. Ngaphezu kwalokho, 20-30 g kasawoti yengezwa ilitha ngalinye lokugcwalisa okunjalo. Ukugcwalisa kungaphekwa kubanda, kodwa kusanconywa ukuthi kushise. Amanzi anosawoti kumele ashiswe abe ngu-80 0C, bese ufaka uviniga lapho, bese uxuba isixazululo kahle. Ngemva kwalokho, ithululelwa embizeni yamakhowe. Ngokushesha ngemva kokuvala inzalo, kuyadingeka ukuvala izimbiza, uqinisekise ukuthi ukuvala kuhle, futhi ufake efrijini.
Uma kungenakwenzeka ukwenza inzalo izimbiza, kuyadingeka ukwandisa i-acidity yokugcwalisa. Kulokhu, ngenani elingapheli likasawoti, uviniga uthathwa ngesilinganiso se-1: 1 ngamanzi.
I-Crystalline citric acid noma i-lactic acid eyi-liquid nayo ingasetshenziswa ukwenza i-acidify ukugcwaliswa. Ngesikhathi esifanayo, cishe amagremu angu-20 e-citric acid noma amagremu angu-25 ka-80% we-lactic acid kufanele afakwe ilitha lokugcwalisa. Uma wenqaba ukwenza inzalo amakhowe, inani le-asidi liyakhula.