MUSHROOM
Kev khaws cia ntawm nceb kuj raug tso cai siv txoj kev fermentation. Hauv qhov no, kev tsim cov lactic acid tshwm sim, uas txuag cov nceb los ntawm kev lwj. Nws yog ib qho tseem ceeb kom nco ntsoov tias muaj cov suab thaj tsawg heev hauv cov nceb, yog li ntawd, nyob rau hauv tus txheej txheem ntawm fermenting lawv, nws yog ib qho tsim nyog yuav tau siv cov suab thaj ntau heev kom lub ntim ntawm lactic acid yog li 1%.
Pickled nceb muaj cov khoom noj muaj txiaj ntsig ntau dua li cov nceb salted, vim tias qhov tshwm sim ntawm kev cuam tshuam rau lactic acid, cov cell membranes uas tsis zoo digested los ntawm tib neeg lub cev raug rhuav tshem.
Pickled nceb kuj tseem siv tau los ua lwm txoj hauv kev rau cov pickled sawv daws yuav. Tsis tas li ntawd, tom qab soaking hauv dej, xws li nceb poob tag nrho cov lactic acid, yog li lawv tuaj yeem siv tshiab.
Fermentation yog nqa tawm los ntawm porcini nceb, chanterelles, aspen nceb, boletus boletus, butter, zib mu nceb, nceb thiab volnushki. Nws yog tsim nyog fermenting lawv cais rau txhua hom.
Cov nceb tshiab tshiab yuav tsum tau muab cais los ntawm qhov loj me, tshem tawm cov tsis haum rau fermentation, thiab tseem tshem tawm lub ntiaj teb, xuab zeb thiab lwm yam sediments. Tom qab ntawd, cov nceb tau muab faib ua cov kaus mom thiab ob txhais ceg. Yog tias cov nceb me me, ces lawv tuaj yeem fermented tag nrho, tab sis cov loj loj tau muab faib ua ntu. Tom qab sorting, lub hauv paus cag thiab qhov chaw ntawm kev puas tsuaj raug tshem tawm los ntawm nceb. Tom qab ntawd lawv ntxuav hauv dej txias.
Rau fermentation, nws yog tsim nyog los siv ib tug enamel lauj kaub, rau hauv uas 3 liv dej, 3 tablespoons ntsev thiab 10 grams ntawm citric acid ntxiv. Tom qab ntawd, cov tshuaj yog muab tso rau ntawm hluav taws, thiab coj mus rau ib tug boil. Tom qab ntawd 3 kilograms ntawm nceb yog ntxiv rau lub lauj kaub, uas yuav tsum tau boiled tshaj qis cua sov kom txog thaum kev sib tw. Cov npuas dej tsim thaum lub sijhawm ua noj yuav tsum tau muab tshem tawm. Thaum cov nceb nyob rau hauv qab ntawm lub lauj kaub, ua noj ua haus yuav suav hais tias ua tiav.
Boiled nceb yog nteg tawm nyob rau hauv ib tug colander, ntxuav nrog dej txias, faib nyob rau hauv peb-liter hub, thiab ncuav nrog filling.
Lub filling yog npaj nyob rau hauv no txoj kev: rau txhua liter dej nyob rau hauv ib lub lauj kaub enamel, ntxiv 3 tablespoons ntsev thiab ib tablespoon ntawm qab zib. Cov tshuaj no yog muab tso rau ntawm hluav taws, coj mus rau ib tug boil, thiab txias mus rau ib tug kub ntawm 40 0C. Ces ib tug tablespoon ntawm whey tau los ntawm skimmed tsis ntev los no qaub mis nyuj yog ntxiv rau lub filling.
Tom qab ntxiv cov filling rau jars, lawv yog them nrog hau thiab coj tawm mus rau ib tug sov so chav tsev. Tom qab peb hnub lawv yuav tsum tau coj mus rau ib tug txias cellar.
Nws yuav siv tau xws li nceb nyob rau hauv ib lub hlis.
Txhawm rau kom lub sijhawm khaws cia ntawm cov nceb pickled, lawv yuav tsum tau ua kom tsis muaj menyuam. Ua li no, lawv muab tso rau hauv ib lub colander, tso cai rau ntws cov kua, thiab ntxuav nrog dej txias. Tom qab ntawd, cov nceb tau muab faib rau hauv jars, thiab ntim nrog cov nceb kub kua, uas yog yav tas los lim. Nws yog ib qho tseem ceeb uas nyob rau hauv tus txheej txheem ntawm boiling nws, lub resulting ua npuas ncauj yog tas li tshem tawm los ntawm cov kua.
Nyob rau hauv cov ntaub ntawv ntawm tsis txaus ntawm filling, nws yuav tsum tau hloov nrog boiling dej. Tom qab sau, lub hub yog them nrog hau, muab tso rau hauv lub lauj kaub nrog preheated rau 50 0Nrog dej, thiab sterilized. Ib nrab-liter hub yuav tsum tau sterilized rau 40 feeb, thiab liter hub - 50 feeb. Tom qab ntawd muaj tam sim ntawd capping ntawm cov kaus poom, tom qab ntawd lawv txias.
Kev siv cov nceb pickled tsis muaj kev ua ntxiv yog tso cai.