Naman kaza abinci ne mai matukar muhimmanci, suna dauke da sunadarai masu mahimmanci, masu amfani da kwayoyi masu amfani da kwayoyi da yawa don jikin mutum. Daya daga cikin hanyoyi mafi dacewa don adana namomin kaza na dogon lokaci shine ya bushe su (bushewa).
Wanne namomin kaza an bushe?
Yana da shawara don bushe kawai tubular namomin kaza. Naman kaza mai laushi naman gishiri za su kasance da mummunan haushi. Yawancin lokaci dried farin namomin kaza, podberezoviki, boletus, chanterelles, masla, mosses, namomin kaza da kaka namomin kaza. A lokacin sanyi, ana iya amfani da waɗannan takardu don amfani da kayan ado masu kyau da kuma tsabtace su, da abinci mai laushi da lafiya. Duk da haka, don shirya waɗannan shirye-shirye masu amfani, zai zama da kyau a farko don koyon yadda za a bushe namomin kaza a gida don kare adadin amfanin dukiyar su.
Yadda za a zabi namomin kaza?
Kada ka girbe namomin kaza da ke girma kusa da hanyoyi da kusa da masana'antar datti - namomin kaza sau da yawa sauke abubuwa masu cutarwa, zaka iya samun guba. Zai fi kyau a tattara ƙwayoyin namomin kaza, da aka yi nufi don bushewa, a bushe, rana. Ba'a bada shawara don wanke namomin kaza kafin bushewa - za su iya duhu, rasa wari da wasu daga cikin kaddarorin masu amfani. Zaka iya ɗaukarda su da haske tare da goga mai laushi. Za a iya wanke namomin kaza kafin dafa abinci. An yi amfani da namomin kaza da yawa cikin kananan guda. A lokacin da bushewa, ba shakka, ya fi kyau a tattara namomin kaza a cikin rabuɗɗun ligaments, ƙaddamar da nau'in.
Yadda za a bushe namomin kaza?
Mun kirkiro namomin kaza a cikin kirtani kuma rataye su a cikin inuwa a wuri mai kyau a karkashin rufin, mafi dacewa a cikin takarda. To, idan damun sun sami hasken rana. Zaka iya shirya namomin kaza don bushewa a kan takardar burodi, takarda, zane ko gauze. A karkashin yanayi mai kyau, yanayin ba zai wuce ba - kwanaki da yawa. Idan yanayin ya dushe, zaka iya bushe (ko busasshen bushe) da namomin kaza a cikin tanda a mafi zafi. A lokacin da aka bude tanda, to ya fi kyau a kiyaye ƙofar tanda don hana evaporation. Zaka iya narke naman gwari a cikin kwanciyar hankali na Rasha.
A wane zazzabi kuke bushe namomin kaza?
Tsarin bushewa a cikin tanda da tanda yana kimanin sa'o'i 3-5 a zafin jiki na kimanin 50 ° C. A ƙarshen bushewa, namomin kaza dole ne su zama raguwa. Zaka iya bushe namomin kaza kusa da tanda, inda akwai isasshen zafi. Kuma, ba shakka, za ka iya bushe namomin kaza ta amfani da busassun musamman - suna da inganci da tattalin arziki. Tare da kowane hanyar bushewa, dole ne a katse tsarin saukewa sau 2-3 kuma don kwantar da kangi da kyau. An yi amfani da namomin kaza a cikin jaka lilin mai tsabta, za ka iya - a cikin takarda ko gilashin kwalba. An adana fungi a wurare masu kyau.
Shelf rayuwar dried namomin kaza
Zai yiwu don adana namomin kaza bushe sosai, duk da haka, mafi kyau ba fiye da shekara ɗaya, wato, yana da kyawawa don amfani da su har sai kakar ta gaba. Daga namomin namomin kaza, zaka iya yin naman kaza ta yin amfani da mabuɗin kofi. Irin wannan kayan yaji yana da kyau don amfani a lokacin sanyi. Ajiye naman kaza foda mafi kyau a gilashi gilashi.
Yadda za a bushe namomin kaza?
Chanterelles - namomin kaza na musamman - ana amfani dashi ba kawai domin dafa abinci daban-daban ba, har ma don maganin magani a cikin jama'a. Don ɗaukar gumaka don maganin magani shine mafi kyau a cikin fom din foda (ba tare da magani mai zafi ba tare da yin amfani da gishiri) ko jiko ba akan giya ko vodka. Ana amfani da foda da tincture na chanterelles don cututtuka na hanta da kuma pancreas, tare da helminthiasis da giardiasis a hade tare da sauran magunguna. Kafin yin bushewa da ba'a wanke ba. Sintar da su a kan layin kifi ko sautin fari da bushe, zai fi dacewa a zazzabi na akalla 30 kuma ba fiye da 50º C. Idan zafin jiki ya fi girma, magungunan magani na chanterelles sun rasa. Yanke namomin kaza ba fiye da kwanaki 5 ba. Dry chanterelles za a iya zama ƙasa a cikin foda a cikin kofi grinder (ba cikin turɓaya).