What can be cooked from squid: quick and tasty
Mushrooms are divided into four groups based on gastronomic characteristics. This classification is widely known and convenient for distinguishing between species that are dangerous and harmless to human health.
Group edible mushrooms combines species that do not need preprocessing before eating. They can only be cleaned of dirt and hardened fabrics and doused with boiling water.
All these mushrooms are divided into four subgroups, taking into account nutritional value and taste.
The first subgroup includes real milk mushrooms, porcini mushrooms, mushrooms.
The second - aspen mushrooms, mushrooms, boletus, boletus, etc.
By the third - morels, autumn mushrooms, chanterelles, moss. To the fourth - dung beetles, oyster mushrooms, ryadovki, talkers. Such a division into subgroups of more or less valuable mushrooms is conditional and in different countries is different. So, in Russia, the real milk mushroom is attributed to the subgroup of the most nutritious and delicious mushrooms, and in a number of European countries this species is generally recognized as inedible. But oyster mushroom, on the contrary, is highly valued in Europe, in contrast to the CIS countries.
To conditionally edible mushrooms attributed those species that contain poisonous components in the fruit bodies, bitterness, which can dissolve in water during cooking, and are often inactivated with prolonged drying. This group unites almost all types of morels, milkers, milk mushrooms. After such mushrooms have been boiled, the water must be drained.
Mushrooms from the group inedible do not contain poisons, but are not suitable for consumption, as they have a bitter taste or an unpleasant odor, or are excessively harsh. These phenomena are not eliminated even with culinary processing, like in a gall fungus.
The fourth group is poisonous mushrooms. The fruiting bodies of such mushrooms include poisons and toxins that provoke poisoning in humans. So, when eating lines, severe poisoning is manifested by violations of the central nervous system with the development of seizures, delirium, as well as shortness of breath, jaundice. Death is likely.
Less dangerous are mushroom poisoning with a local stimulating effect, manifested by mild disorders from the side gastrointestinal tract... They can be caused by ryadovki, some types of mushrooms, milkweed, russula.
Fungi that affect the human nerve centers, due to the content of the alkaloid muscarine, include fly agarics. When they are used, hallucinations, impaired behavior, vision, and even death occur.
The most dangerous are such deadly poisonous mushrooms as stinking fly agaric, pale grebe, false mushrooms, lepiota.
Many people have never even heard of some of them. But lovers of "quiet hunting" hunting should be careful, because among the huge number of species, many are inedible and poisonous mushrooms.
Their classification can be based on structure as well as nutritional value. In this article, we categorize mushrooms based on their nutritional and taste properties.
Classification of mushrooms
All mushrooms by nutritional properties can be divided into three main groups: edible, conditionally edible and inedible (poisonous).
The second category - mushrooms are also tasty, have a pleasant smell, but are inferior in taste and nutritional qualities to specimens from the first category. It includes boletus, common champignon, boletus, boletus, boletus, yellow and
The third category, as a rule, includes mushrooms that have an average taste, and they are harvested only at a time when the valuable fruits of the first or second category have not been produced. It includes mushrooms, chanterelles, morels, some types of russula.
Conditionally edible mushrooms
The classification is such that this group includes fruits containing harmful and bitter substances. In addition, they may have an unpleasant taste or odor. They can be used for food only after special processing, boiling, soaking with a change of water, boiling with the removal of the decoction. This group includes waves, morels, black milk mushrooms, lines, pigs and some types of russula that have bitterness. For example, russula and morels should be cooked for five minutes, then drain the broth, and stew the mushrooms, fry or add to the soup.
Poisonous mushrooms
Classification poisonous mushrooms the mechanism of action and the degree of poisoning is as follows:
The classification of mushrooms by edibility is very important, especially if a person is new to this business.
According to the structure of the cap, mushrooms are divided into tubular, lamellar and marsupials. In tubulars, the lower surface of the cap consists of the thinnest tubes, in lamellar ones - of thin plates located radially from the stem to the edge of the cap. The cap of marsupial mushrooms is wrinkled with depressions (bags) in which spores are located.
Mushrooms are classified as edible and poisonous. On the territory of the former Soviet republics, there are about 150 species and varieties, and an even larger number of inedible and poisonous ones.
By taste, mushrooms are divided into 4 categories.
The first includes the most valuable mushrooms: white mushroom, camelina, milk mushrooms;
to the second boletus, boletus, butterdish, champignon, volvushka, white, smooth, white podgruzdok, black milk mushroom;
to the third - flywheel, goat, morel, russula, chanterelle, stitching, honey agaric, valui, serushka;
to the fourth - all the others, used mainly for salting: bitter, violin, black loadings, ryadovka.
According to the method of spore formation, fungi are divided into two main groups: basidial and marsupials.
Basidiomycetes are subdivided according to the structure and location of the spore-bearing layer into three groups or families: spongy or tubular (porcini mushroom, Polish mushroom, boletus, boletus, oiler, flyworm, goat and swamp); lamellar, which are divided into two subgroups: some are distinguished at a fracture milky juice(mushroom, milk mushroom, volnushka, load, nigella, smoothysh, white), others do not have this juice (chanterelle, russula, greenfinch, ryadovka, Valui, honey mushroom, champignon); blackberries (yellow blackberries, variegated blackberries).
Marsupial mushrooms are divided into two groups: aboveground (lines and morels) and underground (truffles).
Common Dubovik * 2
Speckled oak tree * 2
Lamellar mushrooms
* Mushrooms marked with an asterisk are eaten mainly in fresh(fried, boiled, baked).
The good quality of fresh mushrooms is established by their appearance... and the use of flabby, overgrown, licky, moldy, blackened mushrooms is not allowed. It is also strictly forbidden to use mixtures and crumbs of various mushrooms for food purposes. In appearance, fresh mushrooms should be whole, unwashed, sorted by type, cleaned of litter, earth, sand, pests and mucus.
When establishing the good quality of fresh edible mushrooms, the following is determined: the shape of the cap and legs; the color of the skin of the cap; the color of the bottom of the cap; the color of the pulp at the break; consistency; smell; taste; the presence of old, overgrown mushrooms; the presence of fungi damaged by insects and molds.
If the tribes are difficult to identify by species, then it is better to discard them immediately, since even one poisonous mushroom caught in the basket can cause poisoning.
Mushrooms are divided into two groups:
Myxomycota (slime mushrooms);
Eumikota (real mushrooms).
Real mushrooms are divided into 6 classes:
1 - chytridiomycetes
2 - oomycetes
3 - zygomycetes
4 - ascomycetes
5 - basidiomycetes
6 - deuteromycetes.
The division of real mushrooms into classes is based on 2 characteristics: the type of mycelium, features of sexual and asexual reproduction. The first three classes of fungi have unicellular mycelium, i.e. these are the lower mushrooms. The last three classes are the highest (multicellular mycelium).
By reproduction, the first five classes are perfect mushrooms, because both sexual and asexual reproduction are inherent in them. Deitoromycetes have lost sexual reproduction - imperfect fungi.
Each class of mushrooms is divided into genera and species. The name of the mushrooms is double - it consists of the name of the genus and species.
21. Chytyridiomycetes - a class of molds.
The mycelium is poorly developed, unicellular. Asexual reproduction by zoospores with 1 flagellum. Sexual reproduction - different types zygotospores.
22. Oomycetes are a class of molds.
Developed unicellular mycelium. Asexual reproduction - zoospores with 2 flagella. Sexual - with oospores.
23. Zygomycetes - a class of molds.
The mycelium is unicellular, well developed. Asexual reproduction is by immobile sporangiospores. Sexual - zygospores
They include 3 main types:
1. Mukor (Mucor)- characteristically 1–2 large sporangios with large sporangia, develops well. There is bread mold on the bread.
2. Rhizopus ( Rhizopus)- Sporangioses come out in bushes, have smaller sporangia and a semblance of root hairs - riza, with the help of which the fungus is attached to the substrate. This fungus is called capitate mold due to the fact that mature sporangiospores are clearly visible as black heads on a nutrient substrate. It spoils many food products, causes soft berry rot.
3. Tamnidium (Thamnidium) - has a large central sporangian with a sporangium. Smaller sprorangia - sporangioli - depart from the sporangian.
24. Ascomycetes - a class of molds. Fruitous akscomycetes.
The mycelium is multicellular, well developed. Asexual reproduction is by conidia. Sexual - ascospores. Depending on the location of the ask class, it is subdivided into 2 subclasses:
1 - fruiting ascomycetes (asci ripen in special fruiting bodies formed by accrete mycelium hyphae).
Fruits:
1 - watering mushrooms or mushrooms belonging to the genus Aspergillus. The fungus Aspergillus niger is used for the industrial production of citric acid. Aspergillus oryzae, Aspergillus awamori, Aspergillys batatum are used to obtain mold enzymes that are used in industry. They also cause violent damage. food products and an allergic disease - aspergillosis.
2. Carpal fungi, fungi of the genus Penicillium. Penicillium notatum is used to produce the antibiotic penicillin. Penicillium roqueforti (Roqueforti), Penicillium camemberi are used in the production of Roquefort and Camamber cheese. Mushrooms of this genus cause moldy food and allergic diseases - penicillosis.
25. Basidiomycetes - a class of molds.
The mycelium is multicellular, well developed. Asexual reproduction - conidia (rarely). Sexual - basidiospores, which ripen on unicellular and multicellular basidia.
The class is divided into 2 subclasses:
1 - basidiomycetes with unicellular basidia;
2 - basidiomycetes with multicellular basidia.
Hat mushrooms- the mycelium is in the soil, on the ground a fruit body develops in the form of a cap, a leg, a saucer, which is formed by accrete mycelium hyphae. Basidia with basidiospores ripen on the back of the cap. Hat mushrooms grow in the neighborhood of strictly defined trees. This is because the mycelium of the fungus entwines the roots of the trees, forming mycorrhiza or fungal root. Mycorrhiza is a symbiotic or mutually beneficial cohabitation of a fungus and a tree. The tree supplies the fungus with carbohydrates that the fungus cannot synthesize, and the fungi supply water with minerals to the tree.
Brownies- active destroyers of dead wood, i.e. wooden structures, barrels, boxes, floors, etc. For development, it requires increased air humidity, while droplets of liquid can appear on the mycelium, it seems that the mushroom is crying, it is called a crying mushroom. It quickly spreads over long distances due to the formation of micellial strands.
Golovnevye- fungi that infect cereals and cause smut disease. Smut can be hard or wet (caused by Tillecia tritiki) and dusty (caused by Ustilago tritici). Smut mushrooms cause huge damage to agriculture and give grain poisonous properties, their content is strictly standardized.
26. Deuteromycetes - a class of molds.
The mycelium is multicellular, well developed.
Asexual reproduction is by conidia.
Sexual reproduction is absent (imperfect).
Representatives:
1. sexually impaired fungi of the genera Aspergillus and Penicylium;
2. mushrooms of the genus Fusarium;
3. fungi of the genus Alternaria;
4. mushrooms of the genus Cladosporium;
5. Milk mold Oidium lactis;
6.Botrytis tree mold.
Nature is multifaceted and there is a great variety of all kinds of animals, plants and microorganisms. However, there is one unique kingdom, unlike all the others, which combines the characteristics of both plants and animals - this is mushrooms. Their classification is very extensive and ambiguous. They are divided according to various criteria. The most valuable among them are mushrooms of the 1st category.
Classification of mushrooms
There are a huge number of different types mushrooms. In total, there are about two hundred varieties. It is noteworthy that there is no single generally accepted classification. V different regions within the same country, it can be different.
The greatest value, as you know, are mushrooms of the first category, because they have the highest performance in all characteristics. It is worth considering in more detail the following types of mushrooms:
- White mushroom or boletus.
- The load is real.
- The chanterelle is real.
- Pine and spruce mushrooms.
White mushroom has a wide fleshy leg and a convex cap. Young individuals are distinguished by white fleshy flesh, in older ones it is stratified into fibers and has a yellow color. They reach a fairly large size: the height of the leg can sometimes be about 25 cm, it has a clavate or barrel-shaped shape. The hat has a whitish or reddish tint, rather massive. It is widely distributed in all forest zones, up to the arctic.