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Indlela yokomisa amakhowe: elangeni, kuhhavini, i-microwave ne-dryer kagesi

Ngokusho kwenkathi, unethuba lokuqoqa inani elikhulu lamakhowe, kodwa lo mkhiqizo ugcinwa kancane kakhulu kwifomu elisha, ngakho-ke udinga ukuwugcina noma uwume. Namuhla sizoxoxa ngesinqumo sesibili, futhi sikutshele mayelana nezinketho ezisemqoka zokumisa nokuthi ungagcina kanjani amakhowe omisiwe.

Yiziphi amakhowe afaneleka ukuma

Ngaphambi kokuba uqonde zonke izinambuzane zokumisa, kudingeke ukuba kuqala ukhulume ngokuthi amakhowe angomiswa yini.

Yiwo amakhowe ashubile okumelwe abe omisiwe, ngoba, ngokungafani nama-lamellar, abawutholi intukuthelo ekwenzeni ukomisa.

Izinhlobo ezinhle zokomisa:

  • umhlophe;
  • i-boletus;
  • i-brownberry;
  • Mohovik;
  • ibhokisi
Zonke lezi zinhlobo ngenkathi yokomisa azilahlekelwa ukunambitheka futhi azizuzi ubuhlungu, ngakho-ke zingasetshenziswa ukulungiselela noma yikuphi izitsha. Uma ungesabi ukhathazeka noma wazi izindlela zokubhekana nayo, ungabe usomile ama-chanterelles, amakhowe, ama-champignon nobumba.

Uhlu lwezinhlobo ezifanele alutholi kakhulu kakhulu, njengamagundane. Into ewukuthi ekwenzeni izinto eziwusizo zilahlekelwa yi-90% yazo. Futhi uma impahla eluhlaza isuke isisindo esingaphansi kuka-20-30 g, khona-ke ngeke kushiywe lutho - kungcono ukulondoloza izinhlobo ezinjalo.

Uma uqhubeka ukuzingela okuthulile, kubalulekile ukwazi ukuthi yiziphi izinzuzo zamakhowe amakhowe, ama-boletus, ama-champignon, nama-mushroom amakhowe angaletha.

Ukulungiselela amakhompiyutha

Ngaphambi kokuba ume, ama-mushroom aqoqwe kufanele alungele.

Ake senze ukucindezeleka okuncane futhi sikhulume ngezinga elidingekayo lezinto zokusetshenziswa. Iqiniso liwukuthi uma uqoqele amakhowe amadala noma abolile, angcono kakhulu ukusika futhi agqoke ukupheka, kunokuzama ukuma. Amakhowe amancane kuphela asemgangathweni omuhle futhi ahambelananga awakulungele ukumiswa afaneleka ukuma. Siphindela ekulungiseleleni: ngokushesha emva kokuqoqa izinto zokwakha, sidinga ukuhlanza udoti nomhlaba, kodwa kungenjalo kufanele siwageze. Uma umswakama uthola emkhiqizo, khona-ke uyokoma izikhathi eziningana, futhi ukunambitheka kuzoba kubi kakhulu.

Ngokushesha ngemva kokuhlanza, amakhowe ahlungwa, asuse ama-rotten and pruning damaged ones.

Kubalulekile! Ukuvimbela ukusikeka emkhicweni kufiphele, ukusika kufanele kwenziwe ngommese wensimbi ongenasici.

Izindlela zokumisa

Okulandelayo, ake sikhulume ngokuthi singamisa kanjani amakhowe ekhaya. Cabanga zonke izinketho zokumisa ezingaphazamisi ukunambitheka.

Evulekile

Okukhethwa kukho okulula kakhulu okungafuni ukusetshenziswa kwanoma yibuphi ubuchwepheshe.

Kumele kuqondwe ukuthi ukomisa kwenziwa ehlobo noma ekupheleni kwentwasahlobo - kuqala kwekwindla, ukuze imikhiqizo ingomiswa ngesikhathi esifushane.

  1. Ngaphambi kokumiswa, wonke amakhowe aqoshiwe abe ngamacwecwe. Ungakwazi ukuhlukanisa umlenze ukuze usule ngokushesha.
  2. Amacwecwe ahlanganiswe emgqeni wokudoba ukuze angathintana, kungenjalo ezindaweni zokuxhumana izinto ezibonakalayo ziyoma kabi futhi ngeke zigcinwe. Ungasebenzisa futhi amathrekhi noma iphepha, kodwa kulokhu, udinga indawo enkulu ngokwanele ukuvula impahla eluhlaza.
  3. Wonke amakhowe alungiselelwe abekwe endaweni lapho bengeke bathole uthuli nemvula. Ngesikhathi esifanayo, indawo kufanele ifuthe ilanga futhi ifakwe umoya omuhle ukuze ukomile kwenzeke ngokushesha.
  4. Emva kokubeka noma ukulenga umkhiqizo, vala konke ngegridi ngamaseli amancane ukuze izinmpukane zingahlali phansi.
Kubalulekile ukukhumbula ukuthi wonke umkhiqizo kumele wome ezinsukwini ezingu-1-2, ngaphandle kwalokho uzomisa futhi uzoqala ukuqubuka.

Uyazi? Njengoba i-mushroom ibhekwa njengento ephakathi kwezilwane nezitshalo, kungashiwo ukuthi le mvelo ephilayo iyisidalwa esikhulu kakhulu emhlabeni. Lokhu kufakazela i-mycelium, etholakala e-Oregon. Indawo yayo yayingamahektha angu-900.

Kuhhavini

Ukumisa amakhowe kuhhavini kuhluke ngokuthi kuncike kuwe kulokhu kuningi uma kunomoya omusha, ngakho-ke kufanele uqonde ukuthi ukuhlaziywa kwalesi simo kungaphazamisa inani elikhulu lezixhobo zokusetshenziswa.

I-ovini, enomsebenzi wokuqhuma okweziwe, ifaneleka kakhulu ekumezeni, ngoba ngaphandle kwaso kufanele uvule umnyango ukuze okungenani kuqhutshekwe umoya. Uma kungabikho ukuqhuma inqubo yokomisa kuyoba kancane kancane.

  1. Sidinga ukuthatha ama-grates ase-iron, avame ukusetshenziselwa ukugcoba, ukubeka amakhowe kuwo ungqimba owodwa bese uwabeka kuhhavini.
  2. Beka izinga lokushisa esifundeni sika 60-70 ° С futhi, uma kunesidingo, vula kancane umnyango wehhavini.
  3. Njalo emaminithini angu-15-20, ama-grids adingeka ukuba ashintshwe ukuze wonke amakhowe afakwe kahle.
Ngokuqondene nesikhathi sokumisa, kunzima ukunquma. Okokuqala, uhlobo ngalunye lunomqondo ohlukile womswakama, okwesibili, okuningi kuxhomeke ebukhulu behhavini nobukhulu be-pan, okwesithathu, kwikhwalithi yokuhlanzwa.

Ukumisa kuyadingeka kuze kube yilapho kunciphisa izikhathi eziningana. Ngesikhathi esifanayo kuya ekuthinteni, akufanele kube ngamafutha, okungukuthi, owomile.

Kubalulekile! Musa ukuphakamisa izinga lokushisa, ngaphandle kwalokho uzobhaka ama-mushroom, kodwa hhayi owomile.

Esikhathini somshini kagesi

Mhlawumbe umkhiqizo wekhwalithi engcono kakhulu owuthola uma uwomisa kwisomisi kagesi. Yiqiniso, le nqubo ngeke ishintshe konke okujabulisayo kokumiswa kwemvelo, kodwa nakanjani awukwazi ukulimaza imikhiqizo kwisomisi kagesi.

  1. Izinto ezidayiswayo zihlanzwa futhi zenziwe zibe amapuleti amancane. Khetha ubukhulu bakho, kodwa qaphela iqiniso lokuthi uma umkhiqizo omncane, ke ukuwusika ube yimincetu encane kakhulu engenzi lutho.
  2. Konke okubekwe eceleni koqweqwe olulodwa kumuntu ngamunye womshini omile, izinga lokushisa libekwe ku-55 ° C.
  3. Silinde amahora amabili kuya kwangu-6 kuze amakhowe ethu asomiswe ngokuphelele.
Ukuhluka kwesinye isikhathi kubangelwa ukuthi ukuqina kwamacwecwe aqoshiwe ngokuqondile kuthinta ngqo isikhathi sokumisa. Ngenxa yalesi sizathu, isikhathi kufanele sithathwe yiso, ngokuhlola njalo ukulungela.

Njengomthetho, ngokuphelele wonke amakhowe angomiswa ngale ndlela - kokubili ama-tubular (amakhowe amhlophe) nama-lamellar, ikakhulukazi kulezi zimo zasekhaya, okwenza kube nzima ukwenza imikhiqizo eyomile emoyeni.

Ehlathini, ungathola futhi amakhowe angenakulungiswa - ama-toadstool aphukile, amakhowe amanga, ama-chanterelles amanga, ama-boletus amanga, amakhowe kaSathane.

Ku-microwave

Cabanga nangendlela yokumisa amakhowe ku-microwave.

Akunakutsho ukuthi lena yindlela yokumisa enhle kakhulu, kodwa, uma kungekho ezinye izinketho, ingasetshenziselwa izinhloso zethu.

  1. Sihlanza futhi sinqume izinto zokusetshenziswa.
  2. Thatha ipuleti noma ibhayi yokubhaka efanelwe i-microwave. Ngokuqinisekile, kufanele usebenzise i-grill, kodwa lapho kungekho khona, ungathatha izitsha ezingezona zensimbi.
  3. Sibeka yonke into enqabeni encane, isethe 100-180 W, futhi siyomise cishe imizuzu engu-20.
  4. Ngemuva kwesikhathi esibekiwe, i-microwave kumele ivuliwe imizuzu engu-15 ukuze uthole wonke umswakama. Bese uvale bese uphinda futhi.
  5. Inombolo ephindaphindiwe yokuphindaphinda izikhathi ezingu-2-3, kepha uma amakhowe egaqulwa ngamapuleti amakhulu, ingabe inganyuka kuze kube izikhathi ezingu-4-5.
Kubalulekile ukukhumbula ukuthi ekuphumeni ungathola kokubili umkhiqizo ophelile kanye nohlobo lomkhiqizo ophelile, okuzobe usadingeka ukomile emgwaqweni. Konke kuncike ekutheni usayizi kanye nokunamandla kwefungus.
Uyazi? Amakhomikhali, njengabantu, angathola i-tan, ngoba i-vitamin D ikhiqizwa emizimbeni yabo. Ngakho-ke, uma ilanga lanele ngokwanele izingxenye zomhlaba, kuzomnyama.

Indlela yokunquma ukulungela

Ukulungele ukunquma kunzima kakhulu, ngakho-ke kulokhu kusebenza kuphela kanye nokuhlangenwe nakho okubalulekile.

Ngokuvamile, umkhiqizo owomile kufanele uphonte kahle, kancane entwasahlobo. Ngesikhathi esifanayo kuya kuthinta kufanele kube omile ngokuphelele, wrinkled. Umbala kufanele ufanane ne-apula eyomile, unike umbala omnyama wegolide.

Kungcono ukuthatha amakhowe omile kusuka kubangani noma emakethe bese uzama, bese-ke, ngokusekelwe ekuhlangenwe nakho, zama umkhiqizo wakho ngesikhathi sokupheka. Yiqiniso, le nketho ayikwazi ukubizwa ngokuthi ilungile, kodwa kufanelekile ukuqonda ukuthi kunezinhlobo eziningi zezinhlobo zezilwane, ngakho-ke yilowo nalowo kuzohlukana hhayi kuphela ngesayizi, kodwa futhi nombala, ukunambitha. Ngenxa yalesi sizathu, akunakwenzeka ukuchaza umkhiqizo owomile ngokuphelele.

Indlela yokugcina ekhaya

Okulandelayo, sixoxa ngendlela yokugcina amakhowe omisiwe ekhaya.

Okokuqala, udinga ukugcina imikhiqizo emabhokisini amakhadibhodi noma kuzikhwama zikotini noma iphepha. Okwesibili, akumele kugcinwe nanoma yimiphi eminye imikhiqizo enefutha elimnandi, ngoba amakhowe aqala ukuyifaka. Okwesithathu, kubalulekile ukugcina umswakama ophansi ukuze imikhiqizo ingahlanganiswa nesikhunta (angabi ngaphezu kuka-70%).

Kubalulekile! Igumbi kumele libe umoya omuhle.

Ungakhohlwa ukuthi le mikhiqizo idinga ukuhlelwa njalo ngesikhathi ukukhipha i-rotted noma isikhunta.

Zingaki ezigcinwe

Ekuphetheni, ake sikhulume ngempilo yamashalofu amakhowe omisiwe.

Uma ulalela izeluleko zethu futhi wenze konke ngokufanele, khona-ke imikhiqizo izogcinwa okungenani izinyanga ezingu-36, emva kwalokho kuphakanyiswa ukuba uyibeke endaweni entsha. Ngisho noma amakhowe engaphazamisi, khona-ke ukunambitheka bazofana nephepha kunento edlayo.

Amakhowe angase afakwe efriziwe, aqoshwe ebusika.
Manje uyazi ukuthi ungalondoloza kanjani amakhowe kahle, ngakho-ke ngesikhathi sokuntuleka komkhiqizo omusha ungapheka isobho esiphundu noma wenze isaladi yamakhowe owomile. Landela iseluleko sethu ukuze ulungiselele kangcono izinto zokusetshenziswa zokugcina okunye.

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