Mechanical culinary processing of mushrooms. Primary processing of mushrooms

The stem of the mushroom is cut at the base or, if the mushroom is not familiar enough, carefully pulled out. The lower part of the mushroom stem is characterized by some signs that allow us to determine its type, in particular, to distinguish fly agaric mushrooms (thickening and ring) from edible mushrooms. The leg of a porcini mushroom due to its nutritional value entirely used for food. The legs of honey mushrooms and variegated umbrellas are distinguished by their viscosity; they can be cut off or broken off from the cap. Not a single mushroom should be abruptly pulled out of the ground, as this will cause great harm mycelium.

The mushroom basket should be low and wide. In a tall, narrow basket, mushrooms become wrinkled and are difficult to remove. You can also use boxes, but in a mesh or bag, especially made of plastic, the mushrooms crumble.
The knife for collecting and cleaning mushrooms should be small and sharp, preferably made of stainless steel. A dull knife only chops mushrooms. In the forest, wormholes and other damaged parts are removed, debris and leaves are removed. At home, they once again carefully sort through the mushrooms, clean them and prepare them for processing.

Sorting by type. It is advisable to process and prepare mushrooms by type, since their taste and cooking methods are different.
If there are few mushrooms, then first of all you should separate mushrooms that can be fried fresh from mushrooms that require heat treatment. It is advisable to distribute the mushrooms by size to facilitate their subsequent processing.

Clearing debris. Needles, leaves, moss and other forest debris are cleaned off with a wide soft brush, cotton swab or soft cloth. Debris adhering to the smooth mushroom cap is scraped off with a knife. From mushrooms that do not require heat treatment, debris is removed especially carefully, cleaning the folds with a brush, since they are often used dry; For frying, drying and baking, unwashed mushrooms are used, or they are quickly washed and immediately dried.

Cleaning with a knife. Using a sharp stainless steel knife, cut out all darkened and softened areas, as well as those parts that are damaged by forest pests. In older ones tubular mushrooms cut out the tubular part of the cap. For some mushrooms that have a viscous stem, it is cut off entirely. For russula, late and granular russula, remove the skin from the cap, starting from the edges, since after heat treatment it becomes slimy.

Washing. You should wash and soak the mushrooms as little as possible. Mushrooms that are used for frying or drying are not washed. Mushrooms used for other types of processing are quickly washed cold water and place it on a sieve, sieve or flat board to drain the water. Only mushrooms with an uneven surface - morels, stitches. variegated blackberries, etc. - should be washed longer to remove sand adhering to the folds of the cap.

Soaking. Salted mushrooms or mushrooms that have a bitter taste are soaked to improve them taste qualities, dry mushrooms - to restore moisture in them. The washed mushrooms are placed in cold water and soaked until the desired results are obtained, usually within 2-6 hours. When soaking bitter or salty mushrooms, change the water every hour so that unwanted substances dissolve faster. The water in which dry mushrooms were soaked is used for food along with the substances dissolved in it. After prolonged soaking, especially if the mushrooms are soaked immediately after cooking, many valuable nutrients also dissolve in the water.

Slicing. Washed larger mushrooms are cut into pieces. Porcini mushrooms, champignons, saffron milk caps and russula are consumed together with the stems. To make the prepared dish or canned food look more beautiful, mushroom stems are cooked separately. The mushroom cap is carefully cut into equal pieces - divided into four parts, six parts, etc. The mushroom stem is cut into thin circles, thus breaking the vertically arranged viscous fibers that make it up, and a more tasty mushroom dish is obtained.

Heat treatment. The purpose of cooking mushrooms is to reduce (eliminate) the bitter taste or toxicity. It should be taken into account that heat treatment reduces the nutritional value of mushrooms and weakens their taste and aroma. Therefore, mushrooms should be used whenever possible without prior heat treatment. In no case should you heat porcini mushrooms, chanterelles, saffron milk caps, champignons, morels, umbrella mushrooms, summer mushrooms and caps. Most russula and rows also do not need cooking. Chanterelles, caps, boletus stems and some other mushrooms become viscous after cooking.

Mushrooms that contain toxic substances soluble in water should be cooked: common strings, russulas that are stinging and brittle, pink volzhanki (volzhanka), yellow and black milk mushrooms. Boil for 15-30 minutes in plenty of water. The broth is drained, as it can cause poisoning in animals.

Because of their bitter taste, many mushrooms require heat treatment: bitter mushrooms, violin mushrooms, real milk mushrooms, camphor milky mushrooms, alder mushrooms, sweetish and non-caustic mushrooms, serushkas, white mushrooms, some types of russula, moths, some types of talkers, pigs and many others. It is enough to cook these mushrooms for 5 to 15 minutes so that the bitter taste in them disappears. The unpleasant taste of gall mushroom does not disappear even after cooking.

There are several ways to cook mushrooms:
* Bring water to a boil, add 1/2 tablespoon of salt per liter of water. The mushrooms are dipped in boiling water and kept there for 5-15 minutes, then transferred to cold water so that they cool faster.
* Dip the mushrooms into cold salted water and quickly bring to a boil. After boiling, remove the dishes from the heat and allow the mushrooms to cool in the same water or pour over them with clean water.

After the water is drained, the mushrooms are transferred to a cloth bag or on a sieve to drain the water. It is not advisable to dry mushrooms by pressing firmly, because this removes many valuable substances from the mushrooms.

Blanching. To maintain integrity and elasticity during cold salting and fermentation, mushrooms are blanched. Mainly russula with a large flat cap, as well as saffron milk caps, are subjected to this treatment. The washed mushrooms are thrown into a sieve and scalded with water for a few minutes, dipped in boiling water or kept over hot steam. After such a quick heat treatment, the mushrooms become more elastic and, when placed in a container for storage, do not break.

Short term storage fresh mushrooms. If it is not possible to process the mushrooms on the same day, they are stored for one night (no more!) peeled, but not washed or cut. Mushrooms are transferred to a wide basket or some flat dish and stored open in a cool room with plenty of air access: in a basement, barn, corridor, etc. Very good place storage is a refrigerator with a temperature of +2--+6°. Mushrooms to be cooked can be filled with cold water. The soaking container should be wide and low. Before processing, the mushrooms should be carefully sorted again and any damaged parts that may have occurred during storage should be removed. Previously unnoticed individual wormholes, softened spots and other damage can increase so much during storage that most mushrooms become unfit for consumption.

Experienced mushroom pickers treat a walk in the forest as a certain ritual. Families can spend hours walking and picking mushrooms, and at home carefully and lovingly clean them. They give everyone special attention and wash thoroughly. But not everyone knows how to process mushrooms correctly. If there are doubts about the quality, the product should not be consumed under any circumstances; it is better to throw it away immediately.

Cleaning mushrooms from debris

Mushrooms spoil very quickly, so you need to prepare them for storage quickly. A walk in the forest is a tiring activity; after returning home you want to lie down and relax. How to process mushrooms in the forest? To save time, it is worth starting processing immediately after they are picked. To do this, you need to clean each mushroom from debris and leaves, and if the skin on the cap is easily removed, then it can be removed. The mucous top must be cleaned and the film removed. Naturally, in the forest you need to spend more time walking, but at home you can relax a little.

Preparing mushrooms

After arriving home, you should immediately distribute them by type to make it easier to figure out how to process mushrooms and what to cook from them. Then you need to take a sharp knife and cut out all the dark places, and also check the product for the presence of insects or worms. The caps must be carefully wiped with a brush or brush, and then the tip of the stem must be cut off.

When all the mushrooms are cleaned, they should be washed thoroughly. But this must be done with extreme caution, since a long stay in water will not have the best effect on the quality, and their taste will change slightly. The mushrooms must be placed in a colander and rinsed a little with cold water, and then allowed to drain.

If you know how to properly process mushrooms, then the juice that remains should not be thrown away. It can be used to prepare other dishes.

If there are no mushrooms large number wormholes, the product needs to be soaked in cold water, after adding salt there. Then the worms will come out and remain in the container with water. In the case where the mushroom is very difficult to wash, since it is overly contaminated, it can be placed in water and left for some time.

It is more convenient to wash in a basin or in a large saucepan. It is important that the mushrooms are covered with water. To prevent them from floating up, you can put plywood or a board with a small weight on top. Once the leaves and other debris are soaked, it will be very easy to separate them.

Those mushrooms that are intended for pickling must be soaked. For milk mushrooms, you should scrape off the top black layer with a knife, and for buttermilks, remove the films from the caps. When thinking about how to process volushka mushrooms, you should remember that they are soaked raw and then pickled.

Those species that contain milky bitter juice need to be soaked for 2-3 days, changing the water at least three times a day. It is better to place the container in cool place so that the mushrooms do not sour.

Experienced mushroom pickers claim that soaking is not as beneficial as is commonly believed. This is due to the fact that along with bitterness, nutrients and protein substances leave, and the nutritional value product, and the mushroom becomes soft and flabby. Therefore, experts do not recommend soaking for more than 2 days. If you figure out how to process mushrooms, then after cooking they will always turn out delicious.

When sorting, you need to pay special attention to whether there are any poisonous species in the basket. Some toadstools are very similar to russula. You can distinguish them by their stem: if the russula is real, its stem is straight to the very base, while in false mushroom it widens downward. It will also be useful for beginners to know that the skin of the toadstool cap is removed from the edge to the center. If there are doubts about the quality, you should never use them; it is better to throw them away immediately. You should not collect those mushrooms that grow near highways or landfills: they can cause severe poisoning.

Preparing for salting

Inexperienced cooks are often concerned about how to properly process mushrooms for pickling. After cleaning, they need to be placed in a container for soaking; large ones should be cut into pieces. Red-legged russulas can be very hot, so it is better to place them in boiling water for a few minutes. They are yellow and do not need to be soaked; just peel them, boil them and put them in the refrigerator. It is better to discard old and flabby mushrooms immediately.

Pickling

Most often marinated tubular types, which do not contain bitterness. Small mushrooms are marinated separately, and large ones should be cut into pieces. The legs need to be separated from the caps, and they can be marinated either together or separately. Mushroom pickers advise selecting the caps and using the stems for preparing other dishes.

If the boletus is young, it is necessary to remove the lower film. It is more convenient to do this with the tip of a thin knife. The stem should be left a couple of centimeters from the cap.

Those mushrooms that will be pickled cannot be washed, as they will absorb water, which is extremely undesirable. It is better to wipe them with a damp cloth.

How to dry mushrooms?

To dry a product, you need to know how to process fresh mushrooms. A product that is not properly prepared for storage will quickly deteriorate. For drying, tubular types (white, boletus, boletus) or lamellar (russula, honey mushrooms or chanterelles) are most suitable.

It is better to dry strong, not old mushrooms without damage. They should never be soaked or washed. To remove dirt and debris, use a damp cloth. Mushrooms are dried separately for each type, if necessary, cut into pieces. Hats can also be divided into parts. In order for the mushrooms to dry faster, their thickness should be 3-5 mm. Cut it conveniently with a sharp knife, placing the spongy side up.

Preparing porcini mushrooms

They are very tasty, nutritious and are highly respected by chefs. But not everyone knows how to process it. First of all, use a small knife to trim the tip of the stem, grabbing a little on the sides to remove foreign particles.

Use a paper towel to wipe the mushroom and remove small particles of debris. If drying is intended, the product should not be wetted.

To check if the mushroom is wormy, you need to trim the stem. If the caps are very large, you can cut them into pieces. In cases where the contamination is very strong, it is necessary to boil the product for some time or soak it in salt water.

Thinking about how to process porcini mushroom, you should use a toothbrush. It removes debris well and does not damage the cap.

Vegetables play a very important role in human nutrition: they improve the digestion process, maintain acid-base balance and fluid metabolism in the body.

They are the main source of vitamins.

At POP, vegetables are used to prepare sauces, soups, vegetable dishes and side dishes.

Vegetables are divided into groups.

Tubers

Roots

Brassicas

Tomato

Spicy Cereals Dessert Pumpkin

Mechanical cooking vegetables consists of sequential operations.

1. Sorting and sizing helps rational use vegetables, reduce waste during mechanical processing.

2. Washing vegetables in vegetable washing machines or by hand in order to remove residual soil and dirt from their surface.

3. Peeling vegetables in vegetable washing machines or by hand to remove parts with reduced nutritional value.

4. Slicing vegetables contributes to their uniform heat treatment and gives the dishes a beautiful appearance. appearance, improves taste.

They cut vegetables mechanically or manually, cut vegetables in simple and complex ways.

Bars.

culinary processing vegetable dish

Circles.

Squares (checkers).

Rings and half rings.

Scallops, sprockets, gears.

Barrels, pears, nuts, balls.

Chopping (small).

Mushrooms

Edible mushrooms are classified according to their structure: spongy mushrooms - porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms; lamellar - champignons, russula, chanterelles, honey mushrooms; marsupials - morels, lines.

To enterprises catering mushrooms come fresh, salted, dried, pickled.

Fresh mushrooms. Used for food edible mushrooms young, they are immediately subjected to culinary processing, as they quickly deteriorate. Primary processing mushroom processing consists of the following operations: cleaning, washing, sorting and slicing.

Porcini mushrooms, aspen mushrooms, boletus mushrooms, chanterelles, and russula are processed in the same way: they are cleaned of leaves, needles and blades of grass, the lower part of the stem and damaged areas are cut off, the contaminated skin is scraped off and washed thoroughly 3-4 times. When processing russula, the skin is removed from the cap. To do this, they are first scalded with boiling water. The legs of butterflies are cleaned and cut off from the cap, damaged and wormy areas are cut out, the mucous skin is removed from the cap and washed.

Mushrooms are sorted by size into small, medium and large. Small mushrooms and the caps of medium-sized mushrooms are used whole, large ones are chopped or chopped. Porcini mushrooms are doused with boiling water two or three times, the remaining mushrooms are boiled for 4-5 minutes so that they are soft and do not crumble when slicing.

The champignons should not be overgrown, the plates on the underside of the cap should be pale pink. When processing champignons, remove the film covering the plate, peel the root, remove the skin from the cap and wash with added citric acid or vinegar to prevent them from darkening.

The morels and strings are sorted out, the roots are cut off, placed in cold water for 30-40 minutes to soak the sand and debris, and washed several times. Then the mushrooms are boiled for 10-15 minutes in a large amount of water to destroy and remove the toxic substance - gelvic acid, which turns into a decoction when cooked. After boiling, the mushrooms are washed hot water, and the broth must be poured out.

When processing fresh mushrooms, it is necessary to carefully select the mushrooms, as they are similar to some inedible and poisonous mushrooms.

Dried mushrooms. The best dried mushrooms are porcini mushrooms, as they produce an aromatic and tasty decoction when cooked. Boletus, boletus, and boletus darken when dried, so they are not very suitable for broths. Dried mushrooms are sorted, washed several times, soaked in cold water for 3-4 hours, then the water is drained, filtered and used for cooking mushrooms. After soaking, the mushrooms are washed.

Salted and pickled mushrooms. They are separated from the brine, sorted by size and quality, spices are removed, and large specimens are cut. Very salty or spicy mushrooms washed with cold boiled water, sometimes soaked. In order to save good qualities salted and pickled mushrooms, you need to keep an eye on them. so that before processing the mushrooms are completely covered with brine or marinade.

Some types of mushrooms can be eaten raw, but in most cases, heat treatment, is still preferable. Therefore, if your favorite dish– fried mushrooms with potatoes, for starters, learn not to cook this dish, but to properly process mushrooms.

We sort and process wild mushrooms

What should you do with mushrooms after you come home from the forest? Experts recommend:

Sort the harvested mushrooms (by size and type);
Thoroughly clean each mushroom from debris, dirt and needles;
Check the mushrooms for any damage/cracks/dents;
Darkened spots and bruises must be removed with a knife;
Sometimes it is necessary to remove the crumpled mushroom cap, especially when it comes to boletus or russula, since the caps contain a large amount of alkaloids.

When should mushrooms be processed?

If you want to cook fried mushrooms with potatoes, then ideally process the mushrooms directly on the day they are collected. Why? This is extremely important so that the mushrooms, even during heat treatment, retain all useful qualities. If for some reason it is not possible to process the mushrooms (sort, sort by type and size, peel) on the day of collection, you can leave them until the morning. But at the same time, it is extremely important to clean the mushrooms at least from dirt and leaves, but under no circumstances wash them. Next, you should place the mushrooms in a cold place (refrigerator, cellar). It is permissible to pour mushrooms intended for cooking a large number water.

Wash and soak the collected mushrooms

Washing and soaking the mushrooms is often the first step in any mushroom cooking. If the mushrooms are not intended for cooking, but for drying, under no circumstances should they be washed or soaked! Such mushrooms only need to be cleaned of debris and wiped with a damp, clean cloth. If the mushrooms were cleaned and washed correctly and on time, then any dish with their participation, including fried mushrooms with potatoes, will acquire amazing taste and aroma!

A few rules for properly washing mushrooms;

You should not wash mushrooms under hot water for too long, because if they absorb a lot of water, you will encounter certain problems during the cooking process (long cooking);
Mushrooms should be washed under running water for 1-2 minutes, and then left to dry clean towel(to drain);
Before cooking, porcini mushrooms must be scalded several times with boiling water so that later they do not crumble when slicing and are more resilient and elastic.