Mokhoa oa ho omisa li-mushroom tsa porcini lapeng

Pele o omisa li-mushroom tsa porcini, o hloka ho tloaelana le mekhoa eohle e teng. U ka khetha mokhoa o nepahetseng oa ho kotula li-mushroom ka ho bapisa likhetho tse teng le likhothaletso tsa mokhoa oa ho omisa. Leqephe lena le u bolella mokhoa oa ho omisa li-mushroom tsa porcini lapeng u sebelisa se omisitsoeng se khethehileng kapa pampiri ea ho baka ka ontong. Ho hlahisoa mekhoa ea ho lokisa li-mushroom bakeng sa mokhoa ona oa kotulo: ho hlatsoa, ​​​​ho khaola, ho senya. Ela hloko tlhaloso ea mokhoa oa ho omisa li-mushroom tsa porcini ka se omisitsoeng, mokhoa oa ho lokisa lisebelisoa tse tala le mokhoa oa ho fetola mocheso. Litlhahiso tse reriloeng le keletso ea litsebi li tla u thusa ho etsa ntho e 'ngoe le e' ngoe ka nepo le ho fumana li-mushroom tse omisitsoeng tsa boleng bo holimo. Ho sa le joalo, sheba mokhoa oa ho omisa li-mushroom tsa porcini fotong, e bonts'ang likhetho tsa ho khaola lisebelisoa tse tala le sebopeho sa eona.

Ho kotula li-mushroom tsa porcini bakeng sa mariha ka ho omisa

Li-mushroom tse ncha ha li bolokehe nako e telele ka lebaka la karolo e kholo ea metsi ao li nang le tsona. Matsatsi a 'maloa ka mor'a kotulo, li-mushroom lia pona, li lahleheloa ke bocha le lero la tsona,' me li fetoha tse sa lokelang ho sebelisoa. Ka hona, li-mushroom li lokela ho sebelisoa feela ka mor'a phekolo e loketseng ea mocheso kapa ho etsoa lihlahisoa tse tsitsitseng tsa lijo, ke hore, ka makotikoting, lihora tse 'maloa feela ka mor'a kotulo. Ho kotula li-mushroom tsa porcini bakeng sa mariha ka ho omisa ho sebelisoa haeba motho ea khang li-mushroom a na le palo e kholo ea li-mushroom ho eena.

Lapeng, li-mushroom li kotuloa bakeng sa tšebeliso ea nako e tlang ka ho omisa, ho khetha, ho letsoai le ho kenya ka har'a linkho tsa khalase tse tiisitsoeng ka hermetically.

Ha o omisa li-mushroom, ho fihlela ho 76% ea metsi a tsona a tlosoa ho tsona.

Mongobo o setseng bakeng sa nts'etsopele ea likokoana-hloko ha oa lekana, o lebisang lefung la bona.

Ho omisa ke tsela e bonolo ka ho fetisisa ea ho kotula li-mushroom bakeng sa tšebeliso ea nako e tlang. Li-mushroom tse omisitsoeng hantle li bolokiloe nako e telele ntle le ho lahleheloa ke tatso le monko oa tsona. 'Me mabapi le boleng ba phepo e nepahetseng, li tlaase ho tse letsoai le tse halikiloeng. Pele o omisa, li-mushroom li tlameha ho hloekisoa hantle ho tloha litšila. Ha li khone ho hlatsoa kapa ho kolobisoa ka metsi - sena se tla fokotsa boleng ba li-mushroom, li tla lahleheloa ke monko oa tsona 'me li ke ke tsa omella hantle. Nakong ea ho hloekisa, li-mushroom tse tšesaane, tsa khale le tse seboko li lokela ho lahloa. Bo-'mè ba bangata ba malapa ba nahana hore nakong ea ho omisa, liboko li tla siea li-mushroom, empa ha ho joalo. Ho molemo ho omisa li-mushroom ka lisebelisoa tse khethehileng - li-sieves, sieves, matlooa.

Boemo bo ka sehloohong ba ho omisa li-mushroom ke hore moea o tlameha ho phalla ho tloha mahlakoreng 'ohle, ebe mongobo o tsoang ho li-mushroom o tla tsoa ka mokhoa o ts'oanang. Ho bohlokoa haholo ho tseba hantle hore na li-mushroom li omisitsoe neng. Li-mushroom tse omisitsoeng hantle ha li robehe, li khumama hanyenyane, 'me li robeha ka boiteko. Li-mushroom tse omisitsoeng ka tlase li kobeha habonolo, li bonahala li le metsi, li omisitsoe ho feta tekano - li senyeha habonolo.

Li-mushroom tse omisitsoeng hantle li tšoana le tatso le monko ho tse ncha. Ka mor'a ho omisa, hoo e ka bang 10% ea boima ba metsi e sala li-mushroom. Li-mushroom tse omisitsoeng li lokela ho bolokoa ka mocheso oa 7-10 ° C le mongobo o tlase, ho seng joalo li ka ba hlobo. E lokela ho hopoloa hore ba monya monko o tsoang linaheng tse ling habonolo, kahoo ha baa lokela ho bolokoa haufi le lintho tse nkhang hamonate.

If you have a house in the village, and you have kept the stove, then this is the best option for harvesting dried mushrooms. But you can dry mushrooms in a gas oven and on top, if you have a special drying net. If you dry mushrooms in a stove, or in an oven, follow the following rules: mushrooms prepared for drying are laid out with hats down on the grates, or strung on knitting needles like shish kebabs. The knitting needles should be placed on stands so that the mushrooms do not come into contact with the oven surface or with the oven bottom.

Li lokela ho omisoa ha mocheso o fihla ho 60-70 ° C. Ha ho kgothaletswe ho qala ho omisa ka mocheso o phahameng, kaha li-mushroom li ka 'na tsa e-ba tse halikiloeng haholo' me tsa fetoha tse ntšo.

Ka mocheso o ka tlase ho 50 ° C, li omella butle haholo, li fetoha bolila 'me lia senyeha. Nakong ea ho omisa, ho bohlokoa haholo ho netefatsa hore mongobo o tsoang ho li-mushroom o tlosoa.

E le ho etsa sena, ha u koala ontong, damper e lokela ho sala e le ntle, ka ho khetheha e le karolong e ka holimo, e le hore moea o mongobo o be le ho tsoa mahala. Chimney qalong ea ho omisa e lokela ho ba ajar ka likarolo tse peli ho tse tharo tsa valve, ha li-mushroom li omella, li lokela ho koaheloa hanyenyane, 'me li koaloe ka thata qetellong ea ho omisa. Ka ontong ea khase, lemati le lona le lokela ho siuoa le bulehile. Ho molemo ho omisa li-mushroom tse nyane ka tse kholo ka thoko, kaha li omella ka tsela e sa lekanang. Empa haeba ho ne ho ka etsahala hore u li omise hammoho, fetola hangata 'me u arole li-mushroom tse seng li omisitsoe. Li-mushroom tse omisitsoeng li ka etsoa phofo. Bakeng sa ho etsa phofo ea li-mushroom, o ka sebelisa li-mushroom tse tšoanang le tsa ho omisa. Phofo e ka sebelisoa ho lokisetsa li-sauces, sopho, caviar, ho fafatsa lijana tsa nama le litlhapi nakong ea ho pheha ho ntlafatsa tatso le monko.

Pele o sebelisoa, phofo ea mushroom e kopantsoe le metsi a mangata a futhumetseng 'me e siuoa metsotso e 20-30 ho ruruha, ebe e kenngoa lijong ebe e phehiloe ka metsotso e 10-15. Phofo e ntle ka ho fetisisa e fumanoa ho li-caps, empa haeba u omisitse li-mushroom ka ho feletseng, u ka sefa phofo ka sieve. Phofo e mahoashe e setseng e ka omisoa le ho siloa hape. Ha e le phofo e ntle, e molemo ho feta. Phofo ea mushroom e monya mongobo habonolo mme e senyeha kapele. E lokela ho bolokoa ka sejaneng sa khalase se koetsoeng sebakeng se lefifi, se omileng, se phodileng. Pele o omisa, li-mushroom li khaola ka lipoleiti, li omisitsoe, ebe li omisitsoe.

Mekhoa ea ho omisa li-mushroom tsa porcini

Ho feta moo, o etsa tlhahiso ea ho nahana ka ho qaqileng ka litsela tsohle tsa ho omisa li-mushroom tsa porcini lapeng. Ho etsa sena, o ka sebelisa se omisitsoeng se khethehileng, setofo sa motlakase kapa sa khase le tse ling tse ngata.

Mokhoa oa ho khaola li-mushroom tsa porcini bakeng sa ho omisa

So that when drying in a oven, the mushrooms do not burn and do not get dirty, after heating it, they clean it from coals and ash with a wet washcloth. After some time, a thin layer of rye straw is laid on the floor and mushrooms are placed on it with their hats down. You can use for drying and iron baking sheets (sheets). They are also covered with a layer of straw, on top of which the mushrooms are placed with their hats down so that they do not touch. It is very important to know how to cut porcini mushrooms for drying in a conventional oven. Usually they are cut along the stem and hat in half.

Ntle le libethe tsa joang, li-mushroom lia chesa 'me li fumana tatso e sa thabiseng. Lisebelisoa li boetse li sebelisetsoa ho omisa li-mushroom ka ontong. Ka mohlala, li-mushroom li phunyeletsoa ka har'a sekoahelo ka terata e tšesaane e entsoeng ka tšepe kapa lisebelisoa tsa tšepe tse sa hloekang (ramrods) tse khomaretsoeng mapolanka a mapolanka, a behoang ka bohale ka ontong, ka mokhoa oa marulelo a gable. Li-mushroom holim'a linale tsa ho loha li omisitsoe ntle le ho ama leifo. Mocheso oa onto o tlameha ho bolokoa pakeng tsa 40 le 60 ° C. Mocheso o koahela li-mushroom holim'a li-spokes ho tloha mahlakoreng 'ohle ka ho lekana. Letsatsing la pele, li-mushroom li omisitsoe feela, ka la bobeli (ka mocheso o tšoanang) li omisitsoe.

Ka nako e ts'oanang, ha li chese, ha li silafala, ha li omelle, li lahleheloa ke monko oa tsona hanyenyane feela. Ho na le tsela e 'ngoe. Linale tse tšesaane tsa lehong li entsoe ho tloha ho 20 ho isa ho 30 cm ka bolelele. Li-mushroom tse kholo li kenngoa ka linale tse telele tsa ho loha, tse nyenyane ho tse khutšoanyane. Lipheletsong tse ka tlaase tsa linale li kenngoa ka lebokoseng le nang le lehlabathe le omeletseng ebe le kenngoa ka ontong. Li-mushroom tse nyenyane li omella ka potlako, tse kholo li lieha; ka hona, tsa pele li ntšoa ka ontong pejana, tsa bobeli - hamorao. Ka nako e ts'oanang, li-mushroom li lula li hloekile ebile li omme ka ho lekana.

Mokhoa oa ho omisa li-mushroom tsa porcini ka khoele

At home, you can also dry mushrooms over a hot stove, at the hot wall of a or Dutch oven, strung on threads or twine. Before you properly dry the porcini mushrooms on a thread, you need to clean them of dirt, cut and string.

Li-mushroom li tšeloa holim'a matlooa a nang le masenke, a kenngoa ka kamoreng ea ho omisa 'me a potoloha holim'a carousel. Ntlha ea pele, li-mushroom li omisitsoe ka mocheso oa 37 ho isa ho 50 ° C, ebe li tsosoa ho 60-80 ° C 'me qetellong li omisitsoe. Nako ea ho omisa ka li-dryer tse khethehileng ke lihora tse 4-6.

Li-recipe tsa ho omisa li-mushroom tsa porcini bakeng sa mariha letsatsing

Matsatsing a chesang, a se nang maru, li-mushroom li ka omisoa letsatsing. Ho etsa sena, ho phunya li-mushroom ka nale ka har'a maoto le likatiba, li khoele (pele tse kholo, ebe tse nyane) ka likotoana tse 50 kapa ho feta ka likhoele tse matla, ka mor'a moo li li fanyeha litulong tsa letsatsi. hole le emong mme o eme ho fihlela o omisitsoe ka botlalo.

Ho ea ka risepe ea ho omisa li-mushroom tsa porcini bakeng sa mariha letsatsing, u ka sebelisa li-coaster tse entsoeng ka ho khetheha tse nang le melamu ea tšepe (ramrods), li-mushroom tse khoele ho tsona. Ka mor'a ho beha li-mushroom sebakeng se nang le letsatsi, li koahetsoe ka gauze ho li sireletsa lerōleng le lintsintsi. Li-mushroom tse omisitsoeng ka ho lekaneng tsa letsatsi li hloekisoa ka kamoreng e omileng. Ho etsoa se tšoanang ka ho qala ha maru, ho eketseha ha mongobo oa moea.

Ho omisa li-mushroom tsa porcini ka pampiri ea ho baka ka ontong ea motlakase

Drying porcini mushrooms in the oven on a baking sheet can be combined with pre-treatment in the sun or over a hot stove. After that, the mushrooms are dried in a oven, oven or over a hot stove. The best dried mushrooms are obtained when they are cooked through two stages. First, prepared mushrooms are exposed to a relatively low temperature – within 30-50 ° C – for 1-3 hours.

At the same time, they are dried due to the evaporation of a significant part of the surface moisture. Then the drying of porcini mushrooms in an electric oven is continued at a higher temperature – 70–80 ° C, which should not be exceeded, since the quality of the product deteriorates, and porcini mushrooms, in addition, turn black. Mushrooms are usually dried at a temperature of 50–60 ° C, that is, in a light heat. During drying, a constant supply of fresh air to the mushrooms and the removal of the moisture they release must be ensured, for which the pipe and damper of the stove, the oven door are kept ajar. The use of various devices in this case (sieves, boards or a box of sand with vertically standing knitting needles, etc.) allows not only to avoid pollution, but also to improve the conditions for drying mushrooms, since heated air flows around them from all sides.

Mokhoa oa ho omisa li-mushroom tsa porcini ka ontong ea khase

Pele o omisa li-mushroom tsa porcini ka ontong ea khase, li tlameha ho hloekisoa, li behiloe holim'a maqephe a ho baka, lipampiri kapa li khokhotheloe holim'a linale tsa ho loha. Tabeng ena, li-mushroom ha lia lokela ho kopana. Thuto ea mekhoa e sa tšoaneng ea ho omisa e bontšitse hore ho molemo ho se sebelise ho omisa tlhaho ka lebaka la nako ea eona, tahlehelo e kholo ea limatlafatsi. Pele o omisa li-mushroom tsa porcini hantle ka ontong, li tlameha ho kenngoa ka ontong e futhumetseng ho fihlela ho 45 ° C.

Ka mor'a hore holim'a li-mushroom li omelle, eketsa mocheso ho 75-80 ° C. Nako ea ho omisa pele le ho omisa li-mushroom e ke ke ea khethoa hantle. Haeba li-caps le lipoleiti tsa li-mushroom li lekana ka boholo, li omella ka nako e le 'ngoe. Li-mushroom tse omeletseng li lokela ho tlosoa, 'me tse ling kaofela li lokela ho omisoa, li li fetole nako le nako.

Mokhoa oa ho omisa li-mushroom tsa porcini ka mochini o omisang motlakase

Li-mushroom li ka boela tsa omisoa ka li-dryer tsa meroho. Pele o omisa li-mushroom tsa porcini hantle ka mochini o omisang motlakase, li beoa holim'a li-sieve kapa tepi mesh (e entsoeng ka tšepe e sa hloekang) e nang le lera la 3-4 cm, e omisitsoeng lihora tse 2,5-3 ka mocheso oa 40-45. ° C, ebe o omisitsoe ka mocheso oa 60 -70 ° С (morels le mela - ka mocheso oa 50-55 ° С). Sehlahisoa se omisitsoeng ha sea lokela ho ba le mongobo o fetang 17%. Lihlahisoa tsa li-mushroom tse omisitsoeng ke 10-12% ka boima ba tse ncha.

Mokhoa oa ho lokisa li-mushroom tsa porcini bakeng sa ho omisa

Before you prepare porcini mushrooms for drying, you need to select the caps of young boletus mushrooms and chop them into birch splinter. Immerse the lower ends of the splinters into the jars, where a third of a glass of milk is poured. Place krynki with mushrooms in a preheated oven. Evaporating, milk gives porcini mushrooms a unique delicate taste and a beautiful golden color. City dwellers can dry mushrooms this way in a gas oven over low heat.

Sheba mokhoa oa ho omisa li-mushroom tsa porcini ka ontong ka video, e bontšang theknoloji ea motheo ea ho lokisetsa mokhoa ona oa kotulo.