Before processing the mushrooms before pickling or cooking any other culinary dish, we offer read the simple and very useful tips of eminent chefs. They talk about how to handle milk at home with using an improvised tool. Knowledge of how handle the buns correctly, it’s very useful, because assuming mistress mistakes risk losing all the prepared conservation for reason for her damage. It is important to understand that before processing mushrooms of mushrooms after harvesting in the forest, you need to sort them out elementarily, arrange in piles in size and remove garbage. That is most important rule. Because salt mushrooms of different sizes together categorically impossible. Some of them are not salted, while others will be very salted. So read about how to process mushrooms mushrooms – all tips are given in an accessible form on this page.
How to handle dry breasts
The value of breasts is in flavoring and aromatic substances, which determines the widespread use of mushrooms in the manufacture of various dishes, as well as sauces and soups. Dried mushrooms taken sort, rinse in 3-4 waters and soak in cold water. The salty and pickled mushrooms are also sorted out and, if necessary, chopped. Salty muffins must be in brine before processing, otherwise their taste and appearance worsen.
Before processing dry breasts, you need to soak them for swelling.
How to handle black salted mushrooms
The purpose of cooking mushrooms is to reduce or complete elimination of bitter taste or toxicity. But she lowers nutritional value of mushrooms and weakens their taste and aroma. Therefore mushrooms should be used if possible without prior heat processing. Before processing the mushrooms for salting, they are boiled 15-30 minutes in plenty of water. The broth is poured. Exist two ways: bring the water to a boil (add 1/2 to 1 liter of water tablespoon of salt), the mushrooms are dipped in boiling water, kept 5-15 minutes and transferred to cold water. Or the mushrooms are dipped in cold salted water, quickly brought to a boil. After boil the dishes removed from the heat and allow the mushrooms to cool in the same water or pour clean water. After the water is drained, the mushrooms put in a cloth bag or on a sieve so that the glass water. Before processing black breasts, remember that not dry them by squeezing them out, a lot is removed valuable substances.
This is necessary to maintain integrity and elasticity while cold method of salting and pickling. Washed mushrooms recline on sieve and pour over boiling water, for a few minutes lower it into boiling water or kept over hot steam. After that, the mushrooms become more elastic and do not break
How to handle white breast before drying
Before processing the white lump before drying, you need to remove all forest litter and sort the raw materials by size. Mushrooms do not wash before drying. Common to all drying methods is the rule in which mushrooms are dried for 2-3 hours at temperature + 40-50 ° C for evaporation of the main amount of moisture. Then the mushrooms are dried at a temperature of + 70–80 ° C. Sunken for several hours in the shade, the mushrooms are dried in the sun. Dry them in stoves can not be, as they easily burn. Mushrooms must be dry to the touch, slightly bent and easy to break. The top of the hat is yellowish or brown in different shades: dark brown in white breasts and from yellow-brown to black in black. Store dried mushrooms in a dry well-ventilated rooms, on shelves in packaged form or suspended in bundles. Storage of dried mushrooms is unacceptable together with salted and pickled, with odorous herbs and wet products. If the mushrooms are damp or moldy, they must be sorted out and dry by removing spoiled.
Collection and processing of mushrooms
The collection and processing of the milk should be carried out on the same day, as fresh mushrooms are not subject to long storage in view of a large percentage of the water they contain. In a few days after harvest, the mushrooms fade, lose their freshness and juiciness, and become unfit for consumption. Therefore mushrooms should be just only a few hours after collection use for consumption after suitable heat treatment or processing them into resistant food products, i.e. canned. Handling mushrooms starts with choosing the right way to follow the culinary processing. At home, mushrooms are harvested for future use by drying, pickling, pickling and canning in a hermetically sealed clogged glass jars. When mushrooms are dried, up to 76% of the water available in them. The remaining moisture for development microorganisms are not enough, which leads to their death. At the preparation of natural canned food kills microflora high the temperature at which canned food is sterilized. At pickling the vital activity of microorganisms is suppressed by high temperature during cooking, and then the action of acetic acid and table salt. When pickling mushrooms, fermentation occurs, in the process which sugars turn into lactic acid. Last along with sodium chloride and is a preservative.
Safe handling of dry breasts
At home, when harvesting mushrooms for the future (salting, pickling, pickling, etc.) must be strictly carried out the rule is not to close the mushrooms hermetically.
Safe handling of dried mushrooms means a long soak in several waters in order to remove all probable toxins and poisons.
Air must be in the dishes with mushrooms, otherwise they can cause a serious illness – botulism, which, according to medical statistics, in 60% of cases leads to fatal. Toxins have been found to cause the disease, secreted by the bacillus (bacillus) – botulinus.
This microbe develops and multiplies in an environment where air is completely absent. The main source of infection is soil. Therefore, in contact with it, and often immersed in it mushrooms are one of the most potentially dangerous carriers of spores and sticks of botulism. Moreover, the causative agent of the disease may be in particles of soil, on the surface of the mushroom caps, from below, between plates, and on the legs, especially in their lower part.
Therefore, cutting mushrooms in the forest, and not tearing them up, the picker thus, as it were, carries out the first preventive measure against the onset of the disease, as it leaves in place the lower, most contaminated soil part of the leg (and at the same time protects against destruction of the mycelium – mycelium).
Processing of black cargo before pickling
When processing black cargo before salting, you should very carefully remove soil, adhering leaves, blades of grass, various garbage, etc. Mushrooms are washed (except for those intended for drying), changing water several times to clean them as best as possible land. Despite this, spore and botulinum bacilli getting into mushrooms harvested for future use are not excluded, which is especially important to remember lovers to store this product in hermetically sealed containers, in banks clogged (rolled up) with metal caps or glass with “locks”.
No home treatment before pickling and sterilization does not prevent the release of poison by botulinus, since its spores die at a temperature not lower than 120–125 ° C, to reach which succeeds only in autoclaves at industrial food enterprises, although the toxin itself is destroyed by boiling.
Meanwhile, at home, often, along with salting, pickling, pickling, mushrooms canned fried, stewed in own juice, as well as boiled in slightly salted or acidified (citric acid, vinegar) water, followed by cans roll up.
In such cases, it is necessary to sterilize at least before rolling jars in boiling salted water (400 g of salt per 1 liter of water), as its boiling point is above 100 ° C. Such canned food directly before use, be sure to boil for at least 30 minutes, counting from the moment of boiling. To do this, mushrooms with broth spread from cans into a pan, pour a little cold water (on boiling) and put on fire.
After 25 minutes boiling (not earlier), mushrooms and broth can be try. During this time, botulinum toxin, if any, is already collapses. With a lack of salt, mushrooms are added, with an excess – add water. If necessary, the broth is acidified and put into it optional spices – bay leaf, dill, allspice. After boiling after this for another 5 minutes, the mushrooms are cooled and served on table. They can be stored in the refrigerator for no more than 2 days. This way processing canned mushrooms approved by microbiologists and sanitary doctors.
Nevertheless, homemade hermetic closure of mushrooms undesirable. It may be acceptable for pickled mushrooms, and in the only case: when the acidity of the marinade is not lower than 1.6%. IN such an environment does not occur the development of spores and the propagation of sticks botulism, and therefore the formation of dangerous botulinum toxin.
Salted mushrooms should be stored only in free conditions. air access. Jars with pickled and salted mushrooms do not roll up metal covers – this can lead to development botulinus microbe. It is enough to cover the jar with two sheets paper – simple and waxed, tie tight and put in a cool a place.
First aid for botulism
Botulism leads to general poisoning of the body, the disease develops very quickly. In a few hours after eating foods containing toxin, weakness occurs, dizziness, loss of visual acuity. A man suffers from pain in area of the stomach, he becomes ill. The victim must be urgently take to the hospital. And as a first aid should undertake the most vigorous washing of the stomach and intestines with 5% a solution of drinking soda, apply radical laxatives drugs and enemas. To avoid this serious illness, you must adhere to one more rule: do not buy salted or pickled mushrooms on the market from private merchants. Need food eat only home-made mushrooms when eat full confidence that they are all edible, carefully processed, salted or pickled with preventative measures against botulism stored under appropriate conditions and under systematic care (removal of mold, digestion, if necessary, marinades etc.).
See how to process the breasts in the video where tips from experienced chefs on how to cook mushrooms.
