Chanterelles

description

Chanterelles. Wadannan namomin kaza suna da wahalar rikitawa da wasu, saboda suna da wani abin tunawa mai matukar muhimmanci. (lat.Cantharellus) sune namomin kaza waɗanda suke na sashen Basidiomycete, ajin Agaricomycete, umarnin Cantarella, dangin Chanterelle, jinsin Chanterelle.

Jikin chanterelles a siffa yana kama da jikin namomin jeji, duk da haka, hular da ƙafar chanterelles ɗaya ce, ba tare da iyakokin da ake iya gani ba, har ma launi ya kasance iri ɗaya: daga rawaya mai launin shuɗi zuwa ruwan lemo.

Naman kaza

Hat

Hular naman kaza daga 5 zuwa sama da santimita 12 a diamita, ba tsari mara tsari, madaidaici, tare da lanƙwasa, buɗe wavy gefuna, haɗuwa ko tawayar ciki, a cikin wasu mutanen da suka manyanta yana da siffar mazurari. Mutane suna kiran irin wannan hular "a cikin siffar laima inverted." Hannun chanterelle yana da santsi ga taɓawa, tare da fata mai-wuya-kwasfa.

ɓangaren litattafan almara

Naman chanterelles na jiki ne kuma mai yawa, mai yalwar fata a yankin kafa, fari ko rawaya, yana da ɗanɗano mai tsami da ƙamshi mai rauni na ofa fruitan itace drieda .an itace. Lokacin da aka danna, saman naman kaza ya zama ja.

kafa

Theafa na chanterelle galibi yana da launi iri ɗaya kamar na saman murfin, wani lokacin yana da ɗan sauƙi, yana da tsari mai kyau, mai santsi, mai kama da kamanni, an ɗan taƙaita shi zuwa ƙasan, tsawon santimita 1-3, tsawon santimita 4-7. .

Fuskar hymenophore yana nadewa, pseudoplastic. Ana wakilta shi da ɗumbin ɓangarorin da ke faɗowa tare da kafa. A cikin wasu nau'in chanterelles, ana iya yin jijiya. A spore foda yana da launin rawaya, spores da kansu su ne ellipsoidal, 8 × 5 microns a girman.

A ina, yaushe kuma a wace dazuzzuka ke tsiro?

Chanterelles suna girma daga farkon Yuni zuwa tsakiyar Oktoba, galibi a cikin coniferous ko gauraye dazuzzuka, kusa da spruce, pine ko itacen oak. Ana samun su sau da yawa a cikin yankuna masu damshi, a cikin dazuzzuka masu dausayi tsakanin ciyawa, a cikin gansakuka ko cikin tarin ganyen da suka faɗi. Chanterelles galibi suna girma cikin ƙungiyoyi da yawa, suna fitowa gaba ɗaya bayan tsawa.

Nau'in Chanterelle, sunaye, kwatanci da hotuna

Akwai nau'ikan kwalliya sama da 60, waɗanda yawancinsu ana cinsu. Babu gwanayen gwanayen guba, kodayake akwai jinsunan da ba za a iya cinsu ba a cikin jinsin halittar, misali, makaryacin karya. Hakanan, wannan naman kaza yana da takwarorinsa masu dafi - alal misali, namomin kaza na jinsin omphalot. Da ke ƙasa akwai wasu nau'ikan nau'ikan chanterelles:

Chanterelle gama gari (ainihin chanterelle, cockerel) (lat.Cantharellus cibarius)

Naman kaza mai cin abinci tare da hular kwano 2 zuwa 12 cm. Launin naman kaza yana da tabarau daban-daban na rawaya da lemu. Thean ɓangaren litattafan almara na jiki ne, rawaya ne a gefuna kuma fari ne a yanke. An narkar da sinadarin hymenophore. Dandanon ya dan tsami. Fatar murfin yana da wuya a raba shi daga ɓangaren litattafan almara. Legafa na chanterelle na kowa yana da launi iri ɗaya kamar na hular. Kaurin kafa 1-3 cm, tsayin kafa 4-7 cm.

Chanterelle spore foda na launin rawaya mai haske. Wani fasali na naman gwari shine rashin tsutsotsi da tsutsayen kwari a ciki saboda abubuwan da ke cikin quinomannose - wani abu da ke lalata kowane irin cuta. Chanterelle na yau da kullun yana girma cikin dazuzzuka da gandun daji masu raɗaɗi a watan Yuni, sannan daga Agusta zuwa Oktoba.

Grey chanterelle (lat.Cantharellus cinereus) Grey ya bayyana

Naman kaza mai launin toka-toka-launin ruwan kasa-baki. Hular tana da diamita mai tsayin 1-6 cm, tsayin kafa 3-8 cm, da kaurin kafa na 4-15 mm. Kafa kafa a ciki. Hular tana da raƙuman ruwa masu kauri da zurfafa a tsakiyar, kuma gefunan hular suna da toka toka. Thean ɓangaren litattafan almara na da ƙarfi, launin toka ko launin ruwan kasa. An narkar da sinadarin hymenophore.

Dandanon naman kaza ba shi da tasiri, ba tare da ƙanshi ba. Gurasar chanterelle mai launin toka tana girma cikin dazuzzuka da daɗaɗɗu daga ƙarshen Yuli zuwa Oktoba. Ana iya samun wannan naman kaza a ɓangaren Turai na Rasha, our country, Amurka da Yammacin Turai. Ba a san launin toka mai launin toka ba kaɗan, don haka masu karɓar naman kaza su guje shi.

Cinnabar-jan chanterelle (lat.Cantharellus cinnabarinus)

Naman kaza mai launin ja mai launin ja-ja-ja. Diamita na hular ya kasance 1-4 cm, tsayin kafa yakai 2-4 cm, naman yana da jiki da zare. Yankunan hular ba su da daidaito, masu lankwasa; murfin kansa yana da karkata zuwa tsakiya. An narkar da sinadarin hymenophore. Faranti masu yaudara masu kaushi ruwan hoda ne.

Spore foda yana da launin ruwan hoda-cream. Cinnabar chanterelle yana girma a cikin gandun daji, galibi itacen oak, a Gabashin & Arewacin Amurka. Lokacin girbin namomin kaza shine bazara da kaka.

Velvety chanterelle (Latin Cantharellus friesii)

Naman kaza mai ci amma mai wuya tare da orange-rawaya ko kan mai ja. Launin kafa daga launin rawaya mai haske zuwa lemu mai haske. A diamita na hular shi ne 4-5 cm, tsayin kafa yana da 2-4 cm, diamita na tushe shine 1 cm. Hular ɗan ƙaramin naman kaza yana da fasali mai ma'ana, wanda ya zama mai kama da mazubi mai shekaru.

Naman murfin lemu ne mai haske lokacin da aka yanke shi, ya zama fari-mai rawaya a kara. Kamshin naman kaza yana da daɗi, dandanon yayi tsami. Velaramar almara tana girma a cikin ƙasashe na kudanci da gabashin Turai, a cikin dazuzzuka masu dazuzzukan ƙasa. Lokacin girbi daga Yuli zuwa Oktoba.

Faceted chanterelle (lat.Cantharellus daga baya)

Naman kaza mai laushi mai launin ruwan dorawa. Jiki mai cin abinci ya auna daga 2 zuwa 10 cm. An haɗa hular da kara. An sassaka siffar hular da murfin wavy. Theulɓul ɗin naman kaza mai kauri ne da yawa, yana da dandano mai daɗi da ƙanshi. Diamita kafa 1-2.5 cm.

Hymenophore yana da santsi ko tare da ƙananan ninki. Spore foda yana da launin rawaya-orange, kamar naman kaza kanta. Fuskantar sihiri ta girma a cikin bishiyoyi na itacen oak a Arewacin Amurka, Afirka, Himalayas, Malaysia, ɗaya ko cikin rukuni. Zaka iya karɓar naman kaza a lokacin rani da kaka.

Chanterelle rawaya (lat.Cantharellus lutescens)

Naman kaza mai ci. Mizanin murfin daga 1 zuwa 6 cm, tsayin kafa ya kasance 2-5 cm, kaurin kafa ya kai 1.5 cm. Hular da ƙafa duka ɗaya ne, kamar a cikin sauran nau'ikan kwalliya. Babban ɓangaren murfin launin rawaya-launin ruwan kasa ne, tare da ma'aunin ruwan kasa. Kafa yana rawaya-lemu.

Pulangaren ɓangaren naman kaza launin shuɗi ne ko ruwan lemu mai haske, ba shi da dandano ko ƙanshi. Yanayin da ke dauke da spore mafi yawanci santsi ne, ba sau da yawa tare da ninki, kuma yana da launi mai launin shuɗi ko ruwan kasa mai ruwan kasa. Spore foda m-orange. Rawanin launin rawaya yana girma a cikin dazuzzuka coniferous, a kan ƙasa mai laima, ƙila za ku samu har zuwa ƙarshen bazara.

Tubular chanterelle (rami chanterelle, tubular cantarell, tubular lobe) (lat.Cantharellus tubaeformis)

Naman kaza mai cin abinci tare da hular kwano na 2-6 cm, tsayin kafa na 3-8 cm, diamita mai tushe na 0.3-0.8 cm. Hannun chanterelle yana da siffar mazurari tare da gefuna marasa daidaituwa. Launi na hular yana da launin rawaya mai launin toka. Yana da sikeli masu duhu. Tubular tubular rawaya ce ko rawaya maras kyau.

Jikin yana da ƙarfi kuma fari, da ɗan ɗanɗano mai ɗaci da ƙamshi mai daɗin ƙasa. Hymenophore yana da launin rawaya ko launin shuɗi, ya ƙunshi ƙananan jijiyoyi. Spore m foda. Tubular chanterelles suna girma musamman a cikin dazuzzuka coniferous, wani lokacin ana samunsu a cikin dazuzzuka masu yanke hukunci a Turai da Arewacin Amurka.

Chanterelle Cantharellus karami

Naman kaza mai cin abinci, kwatankwacin chanterelle na yau da kullun, amma karami a girma. Mizanin murfin ya zama 0.5-3 cm, tsayin ƙafarsa ya kai 1.5-6 cm, kaurin kafa ya kai 0.3-1 cm. Hannen ƙaramin naman kaza ya kasance shimfidaɗɗu ko na rubutu; a cikin babban naman kaza ya zama kamar gilashi. Launin murfin ya zama rawaya ko lemu-rawaya. Gefen hular yana da ƙarfi.

Pulan ɓangaren litattafan almara yana rawaya, mai laushi, mai laushi, mai ƙanshi mai ƙanshi mai sauƙin fahimta. Hymenophore yana da launi na hular. Launin kafa ya fi na hular haske. Kafa kafat ne, yana tausa zuwa tushe. Spore foda fari ne ko rawaya a launi. Wadannan namomin kaza suna girma a cikin dazuzzuka (mafi yawan lokuta itacen oak) a Gabas da Arewacin Amurka.

Chanterelle Cantharellus subalbidus

Naman kaza mai ci, fari ko launuka masu launi. Ya juya lemu lokacin da aka taɓa shi. Naman kaza da aka jika ya dauki launin ruwan kasa mai haske. Mizanin murfin ya kasance 5-14 cm, tsayin ƙafa ya faɗi 2-4 cm, kaurin ƙafarsa ya kai 1-3 cm. Hular wani ɗan ƙaramin naman kaza yana kwance tare da raƙuman ruwa, tare da haɓakar naman gwari ya zama mai kama da mazurari.

Akwai ma'aunin karammiski a jikin fatar hular. Pulunƙarar ɓangaren naman kaza ba ta da ƙamshi ko dandano. Hymenophore yana da kunkuntun folds. Kafa na jiki ne, fari, mara daidaici ko santsi. Spore foda fari ne. Naman kaza Cantharellus subalbidus yana girma a yankin arewa maso yamma na Arewacin Amurka kuma ana samun sa a cikin dazuzzuka daji.

Akwai nau'ikan namomin kaza 2 wanda za'a iya rikitar da su ta yau da kullun:

• Mai magana da lemu (ba za a iya cin naman kaza ba)
• Zaitun Omphalot (naman kaza mai guba)

Babban bambance-bambance tsakanin kayan cin abinci da na ƙarya:

• Launi na abin cinyewa na yau da kullun shine monochromatic: rawaya mai haske ko lemu mai haske. Chaarya ta ƙarya yawanci tana da launi mai haske ko haske: jan ƙarfe, jan lemu mai haske, launin rawaya-fari, ocher-beige, ja-launin ruwan kasa. Tsakiyar hular muryar maƙaryaci na iya bambanta da launi daga gefunan hular. Za a iya lura da siffofin siffofi da yawa a kan ƙwanƙolin maƙaryata.
• Gefen hular muryar ainihin chanterelle koyaushe ana yagewa. Naman kaza na ƙarya sau da yawa yana da gefuna madaidaici.
• Afa na ainihin chanterelle yana da kauri, kafar maƙaryaci na karya siriri ne. Bugu da kari, a cikin kwalliyar da ake ci, kwalliya da kafa gaba daya ne. Kuma a cikin karyar karya, an raba kafa da hula.
• Kullum ana iya girma cikin ƙungiyoyi. Ntarya na ƙarairayi na iya girma ɗaya.
• Theanshin naman kaza mai ci yana da daɗi sabanin wanda ba za a ci ba.
• Lokacin da aka matse, naman ƙwanƙolin abincin da ake ci ya zama ja, launin maƙaryacin ƙarya ba ya canzawa.
• Hakikanin chanterelles ba tsutsa ba ne, wanda ba za a iya faɗi game da takwarorinsu masu guba ba.

Abubuwa masu amfani na chanterelles, bitamin da kuma ma'adanai

• Chanterelles sun ƙunshi adadi mai yawa na bitamin da ma'adinai: D2 (ergocalciferol), A, B1, PP, jan ƙarfe, zinc.
• An rarrabe namomin kaza masu cin abinci ta hanyar gaskiyar cewa ba su taɓa yin tsutsa ba. Wannan ya faru ne saboda kasancewar chinomannose (chitinmannose) a cikin ɓangaren litattafan chanterelle, wanda shine guba ga helminths da arthropods: yana rufe ƙwai na parasites, yana lalata su gaba ɗaya. Don haka, waɗannan namomin kaza na ginger suna da kyakkyawan magani ga tsutsotsi da sauran parasites.
• Ergosterol, wanda ke cikin naman ginger, yana da amfani ga cututtukan hanta, hepatitis da hemangiomas.
• Chanterelles suna da amfani ga hangen nesa, wajen yaƙi da cutar kansa, kiba, a yaƙi da ƙwayoyin cuta. Wadannan namomin kaza sune maganin rigakafi na halitta kuma ana amfani dasu sosai cikin fungotherapy da maganin gargajiya.

Caloric abun ciki na chanterelles

Abun calori na chanterelles a cikin 100 g shine 19 kcal.

Ta yaya kuma tsawon lokacin da za ku iya adana sabobin chanterelles?

Ajiye namomin kaza a zazzabin da bai wuce + 10 ° C. Ba za a iya adana sabbin kayan kwalliyar sama da yini guda, har ma a cikin firiji. Zai fi kyau a fara sarrafa su kai tsaye.

Yadda ake tsabtace chanterelles?

Dole ne a tsabtace namomin kaza daga tarkace kuma dole ne a raba naman kaza daga duka. Ana cire tarkacen daji tare da burushi mai taushi ko zane mai laushi (soso). Dattin baya jingina da saman abin da yake dame shi sosai don haka yana bukatar a tsabtace shi da wuka. Lalata, sassanta da sassan jikin naman kaza an yanka su da wuka. Ana cire litter daga faranti tare da buroshi. Wannan yana da mahimmanci musamman don bushewa mai zuwa.

Bayan tsabtatawa, ana buƙatar tsabtace chanterelles da kyau, ana ba da kulawa ta musamman ga faranti masu ƙyalli. Yawancin lokaci ana wanke su a cikin ruwa da yawa. Idan ka yi zargin ɗanɗano mai ɗaci, namomin kaza suna jikewa na minti 30-60.

Me yasa chanterelles suke da ɗaci kuma yaya za'a cire ɗacin rai?

Chanterelles suna da ɗacin ɗabi'a, waɗanda ake yaba su musamman game da girke-girke kuma kwari da kwari da yawa ba sa son su. Haushi yana ƙaruwa idan ba a sarrafa namomin kaza nan da nan bayan girbi, haka kuma a ƙarƙashin tasirin abubuwan da ke tafe.

Chanterelles da aka tattara na iya samun ɗanɗano mai ɗaci:

• a cikin yanayin bushe mai zafi;
• a ƙarƙashin bishiyoyi masu ɗamara;
• cikin gansakuka;
• kusa da manyan hanyoyi da shuke-shuke masu datti na muhalli;
• naman kaza da suka yi girma;
• ƙarya chanterelles.
• Zai fi kyau girbi da dafa samari namomin kaza tare da iyakokin da ba a buɗe ba. Yiwuwar ɗaci a cikinsu zai yi ƙasa.

Don hana chanterelles su zama masu ɗaci, ana iya jiƙa su na mintuna 30-60, sannan a tafasa, su tsoma ruwan bayan dafa abinci. Af, zaku iya tafasa ba kawai cikin ruwa ba, har ma da madara.

Zai fi kyau a daskare dafafaffen namomin kaza: da farko, ya zama ya fi dacewa, kuma na biyu, a cikin tafasasshen tsari ba za su ɗanɗana ɗaci ba. Idan kun daskararre sabo ne chanterelles, kuma bayan da dusar ƙanƙara ta gano cewa suna da daci, gwada waɗannan masu zuwa:

Tafasa namomin kaza a cikin tafasasshen ruwa salted. Kuna iya ƙara ƙwanƙwasa biyun acid na citric. Haushi zai canza zuwa ruwan, wanda sai ku zubar dashi.

Yadda ake dafa abinci da adana kayan kwalliya. Hanyoyin girki

tafasa

Yanke manyan chanterelles cikin yanka kuma dafa bayan tafasa akan zafi mai zafi na mintuna 15-20. Kuna iya tafasa ba kawai a cikin jita -jita ba, har ma a cikin tanda da yawa ko tanda na microwave. Idan kun ci namomin kaza kai tsaye bayan dafa abinci, to kuna buƙatar gishiri ruwan. A wannan yanayin, ana iya amfani da broth don shirya jita -jita iri -iri. Idan, bayan tafasa, kuna soya chanterelles, to yana da hikima ku bar ruwa mara gishiri don kada gishirin ma'adinai su fito daga cikin namomin kaza. A wannan yanayin, ba kwa buƙatar dafa su fiye da mintuna 4-5. Da farko ku wanke busasshen chanterelles sau da yawa a cikin ruwan dumi, sannan ku jiƙa cikin ruwan sanyi na awanni 2-4. Sa'an nan kuma sanya su a tafasa a cikin ruwa guda. Bari su tafasa na mintuna 40-60.

toya

Ba lallai ba ne a tafasa kayan kwalliyar kafin a soya. Amma idan kuna son namomin kaza kada su dandana daci, zai fi kyau a tafasa su, a kwashe ruwa bayan an dafa.

Kafin frying, ana buƙatar yanke namomin kaza: hula a cikin yanka daidai, kafa - cikin da'irori. Tun da namomin kaza sun ƙunshi ruwa 90%, kuma a zazzabi na 60-70 °, ruwan yana barin jikin 'ya'yan itacen, suna fara soya ne kawai bayan ƙazantar wannan ruwan' ya'yan itace. Fry yankakken albasa a cikin kwanon frying a cikin mai, sannan ƙara chanterelles kuma toya har sai danshin da aka saki ya ƙafe. Sa'an nan gishiri, ƙara kirim mai tsami idan ana so kuma simmer har sai an dafa na mintuna 15-20. Chanterelles kuma za a iya gasa da simmered.

gishiri

Daban-daban kafofin suna magance chanterelle salting daban. Wasu na cewa wadannan mazaunan gandun daji suna da kyau ta kowace fuska banda na gishiri. Wasu suna ba da girke-girke daban-daban na gishiri kuma suna jayayya cewa gishirin gishiri yana da 'yancin wanzuwa. Sun faɗi cewa chanterelles da aka shirya ta wannan hanyar suna da ɗan kaɗan da ɗanɗano a ɗanɗano.

Chanterelles ana salted sanyi da zafi. Don gishirin sanyi, an wanke namomin kaza an jiƙa na kwana ɗaya a ruwa tare da gishiri da acid citric (kowace lita ta ruwa: cokali 1 na gishiri da gram 2 na citric acid) Ba kwa buƙatar tafasa su. Ntunƙun daji, waɗanda aka bushe bayan jiƙa, an shimfiɗa su a cikin jita-jita da aka shirya: enameled, katako ko gilashi.

Da farko, an yayyafa kasan akwati da gishiri, sannan an shimfiɗa namomin kaza tare da kawunansu ƙasa a cikin yadudduka na 6 cm, suna yayyafa kowannensu da gishiri (50 g na gishiri a kilogram na chanterelles), dill, yankakken tafarnuwa, ganye currant, horseradish, cherries, caraway tsaba. Daga sama, an rufe namomin kaza da mayafi mai haske, an rufe jita -jita tare da murfi wanda ya dace cikinsa kuma an danne shi da zalunci. Ci gaba da ɗumi na kwanaki 1-2 don fermentation, sannan a fitar da shi cikin sanyi. Kuna iya cin chanterelles bayan watanni 1.5 daga lokacin salting.

marinades

Pickled chanterelles tare da mannawa mai zuwa. Kafin girbi, dole ne a tsabtace jikin 'ya'yan itacen kwalliya sosai kuma a tsabtace su. Yanke manyan namomin kaza zuwa gida 4, kanana sun bar yadda yake. Ana tafasa su a cikin ruwan gishiri tare da ruwan citric na tsawan minti 15. An shimfiɗa hotn chanterelles a cikin kwalba da aka shirya kuma aka zuba tare da marinade don 2 cm ya saura zuwa gefen tulu.

A saman zaku iya ƙara zoben albasa, ganyen laurel, guntun tushen horseradish. An manna kwalba da aka rufe na mintina 2 - wannan shine mafi kyawun lokacin don adana bitamin B a cikin namomin kaza. Yakamata a adana chanterelles da aka ɗora a zazzabi daga 0 zuwa 15 ° a cikin cellar bushe.

Pickled chanterelles ba tare da mannawa ba. Da farko, ana tafasa namomin kaza a cikin ruwan gishiri na tsawon mintina 15. Sa'an nan kuma an shirya marinade - an tafasa ruwa tare da ƙarin gishiri da vinegar. An sanya namomin kaza a cikin tafasasshen marinade kuma an tafasa shi na mintina 20. Ana kara kayan yaji da sukari mintuna 3 kafin karshen girkin. An shimfiɗa Chanterelles a cikin tulunan haifuwa, ana zuba su tare da marinade wanda aka dafa shi, ana nade shi.

ferment

An yanka chanterelles ɗin da aka wanke cikin yanka iri ɗaya. An zuba ruwa a cikin tukunyar ruwa, cokali 1 na gishiri, 3 g na citric acid aka saka a wurin (a kan kowacce kilogram 1 na chanterelles). A tafasa shi sannan a daɗa namomin kaza, a dafa na mintina 20. A lokaci guda, ana motsa su kuma an cire kumfa da aka samu. Sai a jefa namomin kaza cikin colander, a wanke da ruwan sanyi a bushe.

Kawo cika abin a tafasa, amma kada a tafasa: ana shan cokali 5 na gishiri da cokali 2 na sukari a kan kowace lita ta ruwa. Sanyaya maganin zuwa 40 ° C. Sanya madarar ruwan madara mai tsami (20 g da lita 1 na bayani). An cika kwalba-lita uku da namomin kaza, an cika su da ruwan da aka shirya. Suna sanya shi dumi har tsawon kwana uku, sa'annan su fitar dashi cikin sanyi.

bushe

Lafiyayye, ba a wanke ba, amma an yanka naman kaza da kyau a yanka yanka mai kauri 3-5 mm tare da jikin 'ya'yan itacen. Ana sanya yankakken kayan kwalliyar a kan allon bushewa ko cikin bushewa ta musamman don kada su hadu da juna.

Za a iya bushe chanterelles a ɗakunan da ke da iska mai kyau, a waje (a cikin inuwa ko a rana), a cikin bushewa, a cikin tanda, a cikin tanda.

Da farko, an bushe namomin kaza a ƙananan zafin jiki (60-65 °) don kada ruwan 'ya'yan itace ya fita daga cikinsu, sannan a mafi ƙarfin zafin jiki. Lokacin busar da namomin kaza a rana, yana da mahimmanci a tabbatar cewa ba raɓa da ruwan sama ba ne. Chanterelles ana daukar su bushe sosai idan naman kaza ya yankakke sosai tsakanin yatsun yatsun. Ana adana busassun ƙira a cikin kwano, gilashi ko kuma kwantena na filastik tare da murfi mai matse kai.

Yadda ake daskare kwalliyar kwalliya don hunturu?

Kafin daskarewa, dole ne a wanke namomin kaza sosai a bushe su sosai ta hanyar ɗora su a kan zane. Kuna iya daskare sabo, dafaffe, dafaffen soyayyen chanterelles. Fresh (ɗanyen) namomin kaza na iya ɗanɗana ɗaci bayan ya narke. Saboda haka, kafin daskarewa, zai fi kyau a dafa su a ruwa ko madara, a soya su a mai ko kuma a gasa su a murhu.

Za a iya narkar da namomin kaza da aka bushe cikin buhunan daskarewa, kwantena abinci da aka yi da polymer, ƙarfe ko gilashi, a ƙarshen lamarin, ana cika kwantena da 90%. Kusa sosai don kada abinci ya sadu da iska. Adana a cikin injin daskarewa a -18 ° C na shekara guda.

Naman kaza a ƙasan firinji a zazzabin + 4 ° C. Don dusar ƙanƙara, kar a dumama su ko a zuba tafasasshen ruwa a kansu. Bugu da kari, naman kaza ba za a sake daskarewa ba. Idan sun narke bazata saboda lalacewar firiji, kuma kuna son sake daskare su, to ana iya yin wannan ta fara tafasa ko soya namomin kaza.

7 Abubuwa masu ban sha'awa game da chanterelles

1. Sinadarin chinomanno wanda yake ƙunshe a cikin chanterelles yana taimakawa wajen jimre wa helminth ɗin da suka kamu da mutane. Koyaya, wannan polysaccharide ya lalace yayin maganin zafi tuni yakai 50 ° C, kuma gishiri yana kashe shi yayin gishiri. Sabili da haka, masu ilimin ganyaye suna ba da shawarar yin amfani da giya mai gurɓataccen sihiri don magani.
2. Kantin kantin sayar da magani yana sayar da "Fungo-Shi - chanterelles", wanda aka yi niyya don maganin helminthiasis.
3. Kwayar rigakafin da ke kunshe cikin chanterelles tana toshe ci gaban tarin fuka bacillus.
4. Chanterelles galibi suna girma cikin sifar "zoben mayu". A zamanin da, mutanen Turai suna ɓoye irin waɗannan abubuwan. Sun danganta bayyanar da zoben ga alkawuran mayu, dabarun elves. Yanzu masana kimiyya sunyi bayanin wannan ta hanyar gaskiyar cewa tsire-tsire wanda ya faɗi a ƙasa yana samar da mycelium, wanda ke girma a ko'ina cikin kowane bangare, yana yin da'irar da'ira. Kuma tsakiyar sashin mycelium a hankali zai mutu.
5. Kodayake akwai bitamin a cikin namomin kaza, an lalata su gaba ɗaya yayin dafa abinci. Banda shine namomin kaza masu wadataccen bitamin C a cikin sigar fermented.
6. Idan pine ko birch suka tsiro kusa da gidan, to zaku iya ƙoƙarin haɓaka ƙwanƙwaran ku a ƙarƙashin su. Kura dabbar kaza, sanya su, ba tare da binnewa ba, a farfajiyar kasar da ke kusa da itacen, ruwa da ciyawa a saman tare da allurar Pine ko ganyen Birch.
7. Chanterelles sun ƙunshi mafi yawan adadin mai idan aka kwatanta da sauran namomin kaza - 2.4%. Fats a cikin namomin kaza an fi mai da hankali ne a cikin kayan da ke ɗaukar nauyi, a cikin chanterelles - a cikin faranti.

Cutar da contraindications

Babu lokuta da yawa lokacin da dole ne a yi watsi da amfani da chanterelles kwata-kwata, kuma, a matsayinka na mai mulki, irin waɗannan ƙuntatawa suna amfani da kowane namomin kaza. Musamman, takaddama kai tsaye ga amfani da samfurin sune:

• ciki;
• shekarun yara (har zuwa shekaru 3);
• rashin haƙuri na mutum (rashin lafiyan abu) ga kowane ɗayan abubuwan da ke haifar da naman gwari;
• cututtukan cututtukan ciki - gastritis, pancreatitis, ulcers, colitis, da dai sauransu (a cikin wannan yanayin, fiber mai laushi ya zama abinci mai nauyi sosai, kuma ya kamata a zaɓi menu na mai haƙuri tare da kulawa mai mahimmanci kuma galibi ya ƙunshi ƙwayoyin ruwa masu tsaka-tsakin ruwa).

Mutanen da ke da matsala game da gallbladder suna buƙatar yin hattara da namomin kaza na daji. Masana ilimin abinci mai gina jiki kuma ba su ba da shawarar cin irin wannan abincin da daddare ba. Batu mai rikitarwa shine dacewa da naman kaza tare da lokacin shayarwa.

Magungunan zamani sun yanke hukuncin cewa abinci mai gina jiki na mai shayarwa ya ƙunshi ƙuntatawa kaɗan fiye da yadda ake tsammani. Sabili da haka, gabaɗaya, galibi, idan mace ta ci chaan evenan kwalliya (har ma da waɗanda aka soyayyen su) yayin lactation, babu cutarwa daga wannan ga yaron.

Amma kawai idan namomin kaza sabo ne, masu inganci kuma sun tabbata. Idan kuna da wata shakka game da kowane sigogin da ke sama, zai fi kyau kada ku yi kasada. Gabaɗaya, babban haɗarin chanterelles shine daidai cewa ba kowa ya san yadda za'a gane su daidai ba.

Hakanan kalli faifan farautar farauta da girki: