Condiments and seasonings
Mushrooms belong to the white spongy. By their taste, they merit
considered the most valuable.
In fresh mushrooms can be stored for a long time, so their harvest for future use
by pickling, salting, drying or sterilization. Fresh mushrooms before baking
purified from the earth, pine needles and leaves, the roots of mushrooms cut and dried separately.
The temperature at the beginning of drying should be no more than 50-60 °, and at the end of 70-74 °.
The drying in the dryer 4-6 hours in the oven up to 2 days. The yield of dried
fungi is 10-12% of fresh weight.
Dried mushrooms are divided into six product types: the best - hats, 1st and 2nd
varieties, space, zheltyak, roots. Grade determined by the following fungi
features: the color of top and bottom of the cap (the lighter color, the higher the grade)
the remaining length of the root (the shorter the rest of the root, the higher the grade) and
of damage. A common requirement for dried mushrooms of all sorts
is the presence of a characteristic odor and flavor and moisture content of no more than 14%.
Dried mushrooms should be dry to the touch, slightly elastic, but still
In catering dried mushrooms come packaged
in bags or strung on a string cords. Store them in containers need to
podtovarnikak in a dry ventilated place at 10-15 °.
Mushrooms can be prepared as a separate dish or use as a
seasonings to other food products. White mushrooms are used in dried form
primarily as a flavoring and only rarely as a separate dish (such as
Dried mushrooms are very frxagrant, so the introduction of even small amounts of their
in a dish gives it a unique flavor. Dried mushrooms can be prepared
The following dishes: soup, borscht, hodgepodge, sauces: tomato and mushrooms, mushroom, mushroom
kislosladky, also dried porcini mushrooms are added to the mince for pies
(Pie with rice and mushrooms), stuffed cabbage, zrazy, legislative and other
Before use, the dried mushrooms should be soaked, then boiled in the
the same water (broth can be used for sauces or soups). After boiling
finely chop the mushrooms, or chopped, depending on destination, and injected into the soup
or stuffing. Mushrooms significantly enhance the flavor of dishes.
Norms bookmark mushroom dishes 5-20 g in sauces - 30 grams per liter.