What to do with oils after collection: processing and processing at home

In warm weather with regular rainfall, butterflies appear several times a season. The most fruitful period is spring and early autumn. The species grows in groups, so a bountiful harvest can be harvested from a small area. It is necessary to process butterflies after transportation from the forest quickly so that they do not disappear. There are many options for preparing and processing the product; they choose the method according to gastronomic preferences.

Oil collection rules

The mushroom season starts at the beginning of summer and ends in autumn (September). Butterflies do not grow for long, after 3-4 days they grow old and become unsuitable for consumption. The collection period is about two weeks. The main accumulation of the species is observed near young pines on the sunny side. These mushrooms are less common in glades and roadsides. Unripe specimens are collected in an ecologically clean area. Mushrooms grown near highways, treatment facilities, gas stations, on the territory of large plants and factories are not taken for consumption. In order not to damage the mycelium, the leg is cut off with a knife.

How to process boletus mushrooms after harvest

Oil treatment after collection is a necessary measure; the product is not stored after transportation. It is impossible to soak the tubular view for a long period. Hats absorb moisture, lose elasticity, become slippery, the processing of such raw materials will become problematic. If the volume of the crop is small, it can be placed in the refrigerator for a day.

What to do with butterflies immediately after harvest

Butter mushrooms are mushrooms with a rich chemical composition, protein is considered the dominant component. In terms of its structure and shelf life, it is not inferior to protein of animal origin. The product is stored in a warm room for no more than 8 hours, in the refrigerator – a day. During this time, the fruiting body will not lose its presentation and usefulness of the composition. With a long stay without processing, the protein undergoes decay, in the process it synthesizes toxic substances. Mushrooms can cause severe poisoning.

The main task after the harvest is delivered home is processing and preparation for drying, canning or pickling, often freezing is used.

General recommendations on what to do with butter mushrooms after harvest:

1. This species has poisonous counterparts, so any mushroom that is in doubt is thrown away. Do not leave overripe, affected by slugs or insects specimens.
2. A dry cloth is spread out, crops are poured on it, sorted by size.
3. The hat is covered with an oily sticky film, the remnants of dry grass, needles or leaves accumulate on it. The film is removed from the fruiting body. Dry processing is recommended here, it will greatly simplify the task.
4. Cut out the damaged areas and the remains of the mycelium with a knife.
5. Rinse under running water.
6. Pour a thin layer on a clean cloth to evaporate moisture.

How to process small butter mushrooms

Young butterflies have a rounded hat, the inside is completely covered with a film, which is a serious barrier to penetration into the tubular body of insects. Therefore, when collecting, preference is given to young specimens, in which the area of ​​uXNUMXbuXNUMXbthe hat is small, which means that less debris accumulates on it.

Processing small butternuts after harvest is a less labor-intensive process. The film does not have time to accumulate harmful substances in a short biological cycle; it is not removed from the cap. Dry processing is carried out: with the help of a sponge, small particles and adhering insects are removed from the surface. If there are fragments of mycelium on the leg, they are cut off. Washed and dried. The preparatory processing of small specimens ends here.

How to process large butter mushrooms

Large butterflies are sorted out a second time, and those damaged by insects and worms are set aside. The processing of quality mushrooms is as follows:

1. Clean the surface of debris and dirt.
2. Take off the film.
3. Cut off the bottom of the leg.
4. Placed in water for 15 minutes to settle sand and residual dirt.
5. Throw in a colander, when the water drains, cut into pieces.

Damaged fruiting bodies are not thrown away; old butternuts will take longer to process, but they can be used for frying or making soup. The initial processing of illiquid oils does not differ from intact fruiting bodies. Only the already pure product is placed not in water, but in a saline solution brought to a boil. For 2 liters of liquid put 0,5 tbsp. l. salt. The oil in the solution is left for 15 minutes, the insects will float to the surface. After the procedure, the product is washed and dried.

How to quickly process butterflies

Most of the time is spent on removing the film from the surface of the hat. Oil processing before cooking will take less time if you follow a number of recommendations:

1. For a better separation of the film, hands and a knife are lubricated with vegetable oil. The peel will not stick to the instrument and stain hands.
2. A kitchen sponge is used as a handy tool. Remove the protective layer with the hard side.
3. Use a napkin or gauze. Material is applied to the hat, due to the sticky coating it is fixed to the surface and removed together with the film.

Processing with boiling water will take a little longer, but the method is the most effective:

1. Wash fruiting bodies under running water.
2. Put in a container.
3. Pour in boiling water.
4. Leave for 2 minutes.
5. Remove with a slotted spoon or recline in a colander.

The film does not stick to hands, it is easily separated, the raw material is completely ready for processing.

How to properly process butternuts before cooking or processing

There are many ways to process oilseeds for cooking. The choice depends on the purpose of processing. Freezing technology will be fundamentally different from drying or salting. Some recipes require heat treatment, while others do not.

Oil treatment before freezing

Freezing is the quickest and least labor-intensive way of processing. You can freeze boiled or raw butternut squash. Recipe for processing and cooking butter:

1. Remove the film from the hat.
2. Soak in saline solution.
3. Rinse under a tap.
4. Cut into small pieces.
5. Boil 15 min.
6. Take out of the container, lay out on a clean cloth to remove excess moisture.
7. When the product has cooled, it is packaged in bags or containers.
8. Placed in the freezer.

You can freeze the raw product, the processing and cooking technology is the same, only instead of heat treatment, the raw pieces are washed several times.

How to properly process butternuts before drying mushrooms

For drying, specimens of medium size or small ones are chosen, overripe ones are not suitable for such processing.

The fruiting body cannot be washed. During the cooking process, the first broth in which the mushrooms are boiled is drained, debris particles may remain in it. Processing sequence:

1. Rubbish is removed from the surface of the butter.
2. Gently wipe the surface of the cap so as not to damage the film.
3. A protective oily layer is left on the mushroom.
4. Cut the mushroom into pieces.

Can be dried in the oven or strung on a thread and hung in a well-ventilated place. Many lay out the pieces on a flat surface. The indicator of readiness will be the fragility of the product.

Oil processing rules before salting

If there are a large number of mushrooms, salting is a convenient way to process oil. The recipe calls for dry processing. The film can also be left on, the presence of a protective layer will not affect the taste. Processing technology:

1. Mushrooms are carefully processed from weed particles.
2. Layers are placed in an oak barrel.
3. Sprinkle each layer with salt.
4. Put oppression on top.

Mushrooms under weight will give juice that completely covers them. Butter is not pre-cooked.

How to properly process oil for pickling

Pickled mushrooms in glass jars, they should look aesthetically pleasing, so the film is removed from the surface. The sequence of oil processing at home is as follows:

1. Mushrooms are washed.
2. Cut into small pieces.
3. Boil 10 min.
4. Throw in a colander, the water should drain completely.

The marinade is prepared according to the recipe, butter is dipped into it. When the product is ready, they are packed in jars and sealed with lids.

How butter is processed before cooking

Before preparing the dish, the butternuts undergo heat treatment. The film is preliminarily removed, the product is washed well. Before frying:

• boil for 15 minutes, drain the water;
• mushrooms are laid out in a deep frying pan and fried until moisture is completely evaporated;
• add butter or vegetable oil;
• bring to readiness;
• spices are added to taste.

Storage rules and periods

If the processing technology is followed, the oil does not lose its taste and chemical composition for a long time. Salted mushrooms are stored in the basement for one year. A prerequisite is that the brine must cover the product completely.

Frozen mushrooms are usable within six months. They are placed in the freezer with the maximum mode. The temperature must remain constant, the product is hermetically sealed. After defrosting, the raw materials are not placed again in the freezing department.

Dried mushrooms are stored at a minimum humidity in a well-ventilated area. If necessary, dry in the oven. The shelf life of such a product is unlimited, the main thing is to prevent the appearance of mold on the surface.

Pickled boletus is stored in a basement or pantry at a temperature not exceeding +10 ⁰C with minimal lighting.

Conclusion

It is necessary to process the butterflies after delivery home as soon as possible, because they are not stored for more than 24 hours. After the specified period, they become unsuitable for consumption. Fruiting bodies are processed in several ways: freezing, pickling, salting, drying. Below, as an illustrative example, a video is presented on how to process and cook boletus.