Drying mushrooms is one of the oldest methods of preservation.As a result, the technical processing occurs inhibition vital harmful microorganisms that spoil the product during storage.This process significantly prolongs the preservation of fungi in a suitable form for human consumption, due to the fact that minimizes water activity, depriving bacteria of an enabling environment for their habitat and reproduction.Desired effect is achieved by removing moisture.Preservation process can be performed in the open air, under the influence of wind and sunlight, or in the oven.Dry mushrooms can also use the fan to artificially create a stream of warm air gently blowing product.
Usually dried mushrooms Tube: Mokhovikov, white birch, yellow boletus, aspen.Because of the plate - mushrooms, syroezhek, volnushek, mushrooms, chanterelles, and others - is difficult to remove moisture, then they canned this way often.Begins with the preparation of wild plants.Mushrooms brush, but not washed (only wiped clean with a cloth slightly damp), as they are very well absorb the moisture, and the process of removing it will be very difficult or impossible.Then the prepared fruit cut into thin slices with a thickness of about 3 mm.The thicker slices, the longer they will be dry.Next, decide how to dry the mushrooms at home: in the oven, under the action of the fan, or over a hot stove.Depending on the chosen method of plate fruit laid out in a single layer on a sheet with a litter of pure rye straw (can be made of wooden sticks) or strung on a thread in the form of garlands.
At what temperature and how dried mushrooms in the oven?Leaf with slices laid out put in the oven, preheated to a temperature of 40-45 ° C., and provyalivayut them for hours (leave the door slightly ajar).Then taken out and turned over every layer of the other side.Continue the process of evaporation of water at 60-70 ° C has finally dried at 80 ° C. Mushrooms collected on a string (slices evenly disperse, they should not touch each other), dried over a hot stove.To completely remove the moisture in all cases require a lot of time (more than 6 hours).Using the sun - this is another way of drying mushrooms.It is simple and free, so it does not require the flow of electricity, of course, takes a lot more time, but to preserve the aroma and taste is more suitable.
There is another way to describe how to dry the mushrooms in the oven: prepared and peeled young specimens strung on thin wooden sticks so that they do not touch and can not stick together.You can use a strong twigs from the tree or hawthorn.The ceramic pots or baking dish and calcined poured washed river sand or large rock salt.They put sticks with mushrooms.It turns out that something like a bouquet of flowers in a vase.All this is placed in the heated oven, and dried at the same temperature conditions as in the sheet.Calcined sand or salt is hygroscopic, absorb moisture well, thereby reducing the time it is removed from the fungus.
In any of these methods is required to constantly monitor the process.In addition, in preparation for this method of preservation, it is necessary to understand not only how to dry the mushrooms, but also to calculate how much product needs to get ready with fresh wild plants.To do this, you can operate with the following data:
- raw mushrooms in water contains about 90%;
- dry product it is about 15%.
Thus, if prepared for drying 5 kg of fresh product, the output of dry should reach 590 grams.
After drying the mushrooms stored in a cool dark place in an airtight container.They should not be left outdoors in direct sunlight, or a damp room.The dried product should not be stored in a room where there is any odors as it absorbs them well and spoiled.If during storage fungi slightly damp, then return again to the question of how to dry the mushrooms, because if you do not remove them from the absorbed moisture, it may appear mold.
