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How to freeze mushrooms?

Not every mushroom picker can do "quiet hunting" at any time of the year. Although it is known that mushrooms can be harvested in winter. But more often wild plants are harvested in the warm period of the year, and that they are suitable for use after the end of the season, use various ways to preserve this tasty and healthy food for a long time. They can be preserved, salted, dried or harvested frozen mushrooms. In the latter method, due to a strong decrease in temperature, the vital activity of microbes capable of causing product spoilage is weakened, and the action of enzymes (for example, oxidizing) that cause darkening of light-colored fungi ceases or decreases. At the same time, the rates of chemical reactions slow down, both inside fruit bodies and with the environment (air or packaging material).

The biggest advantage of freezing products is the preservation of their quality. If it is possible to avoid heat treatment, then in mushrooms all useful substances remain unchanged: unstable vitamins (especially vitamin C), carbohydrates, proteins. They have an excellent color, appearance, taste, consistency and aroma. How to freeze mushrooms so as not to spoil them? Only the method of rapid freezing provides almost complete preservation of natural nutritional values. Another advantage of this method is the rapidity of cooking mushrooms. They are already clean and ready to use, enough to simply defrost the fruit. More often they are boiled in boiling water or immediately fried in hot oil.

When freezing occurs the transition of water from liquid to solid state. As a result, ice crystals with sharp edges permeate the entire thickness of the product. In the solid state, H2O occupies 9% more volume than the same amount of liquid water. For this reason irreversible undesirable processes occur in the cell tissue of the fungi, leading to rupture of the cell walls, that is, the basic structure of the product is destroyed. After thawing, the cell walls can not hold the juice, and it is abundantly allocated. Mushrooms become mismatched, flabby and not tasty. To avoid deterioration of the quality of the product, you need to know how to freeze the mushrooms and observe the freezing and thawing regimes.

If one large ice crystal is formed in the cell, it will destroy it more than a few small ones. The smaller their linear dimensions, the better the frozen mushrooms will be. You can achieve this result by a quick freeze. Therefore, it is necessary to create the maximum possible temperature difference between the fungi and the coolant. In the industry, special quick-freezers are used, capable of maintaining a temperature of no higher than minus 30-35 oC and even much lower. The further task is to prevent the recrystallization of water, accompanied by the enlargement of the crystals when the temperature rises, which is also undesirable because of the possible increase in the vital activity of harmful bacteria. Therefore, the temperature of storage of freshly frozen mushrooms should not exceed minus 18 ° C.

How to freeze mushrooms at home? Of course, it is better to subject to this method of storage already boiled or fried mushrooms. They are well kept in the home freezer. In this case, the structure of the product is less disturbed, and harmful micro-organisms are largely neutralized during the heat treatment. All edible mushrooms are suitable for freezing . But only young, strong and undamaged worms and their larvae choose fruit bodies. To do this, they are sorted and cleaned. Boil in salted water or fry in a pan until completely ready (undercooked or undercooked mushrooms after defrosting will be longer to prepare). Allow the mushrooms to cool down (the water is drained before), then they are placed in polyethylene containers or bags.

How to freeze tubular mushrooms (white mosses, podborozoviki, oilyat, boletus) or plate (mushrooms, freckles, large russules, mushrooms, honey-mushrooms, chanterelles, chanterelles)? First, all the prey from the forest wild plants are sorted out, the damaged or weak mushrooms are removed, then they are washed or cleaned. All these mushrooms are perfectly stored in the home freezer for 6 months. White mushrooms are boiled separately, and the remaining liquid is not discarded, as after plate mushrooms, but cooled and frozen, then used to make soups and sauces. Collected at the end of the season, tough chanterelles are not suitable for freezing, caviar is made from them. In the snow for frost, only hats are used, and the legs are also suitable for cooking mushroom eggs.

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