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Changed line 124 from:
Свободный перевод [[http://shroomery.nl/forum/viewtopic.php?f=18&t=280 | shroomery.nl]]
to:
Свободный перевод %newwin%[[http://shroomery.nl/forum/viewtopic.php?f=18&t=280 | shroomery.nl]]
Changed line 124 from:
Свободный перевод [[http://www.shroomery.nl | shroomery.nl]]
to:
Свободный перевод [[http://shroomery.nl/forum/viewtopic.php?f=18&t=280 | shroomery.nl]]
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(:title Grain for Simple Minds:)
to:
(:title Зерновой субстрат - просто и понятно:)
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!Grain for Simple Minds
to:
!Зерновой субстрат - просто и понятно
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оригинал: http://www.fungifun.org/English/Grain-For-Simple-Minds
to:
Успеха!

Свободный перевод [[
http://www.shroomery.nl | shroomery.nl]]
Changed lines 17-19 from:
These instructions will guide you through the process of preparing grain either to be used as spawn to inoculate bulk substrates or as mushroom substrate that can be directly cased.
to:
Эти инструкции познакомят вас с процессом подготовки зерна, как для выращивания рассадочного мицелия, так и непосредственно для кеисинга.

Рассматриваются 2 способа подготовки зерна: сразу добавляя определенные колличества зерна и воды в банку с последуюшей стерилизацией в скороварке или предварительно отварив зерно в кастрюле (чтобы достичь необходимого содержания воды в зерне) затем стерилизовать его в скороварке. Оба метода работают примерно одинаково. Попробуйте оба и выберете какой вам больше подходит.
Deleted line 20:
There are 2 ways of preparing the grain, either by [[#measuring|measuring grain and water]], combining them in a jar and pressure cooking it, or first [[#simmering|simmering the grain]] in order to achieve the proper water content, and then pressure cooking it. Both methods work similarly well. Try both, and see what works for you.
Changed lines 23-40 from:
!!Basic rye recipe for 1 pint jar
* '''100g'''
('''='''3.5 oz'''~'''125 ml'''~'''0.53 cup) '''rye'''
* '''105g'''
('''=''' 3.55 oz '''='''105 ml'''~'''0.44 cup) '''water'''
* knife tip full of gypsum
(optional)

For a quart jar, double the amounts.

!!Basic millet or birdseed recipe for 1 pint jar
* '''100g'''
(3.5 oz'''~'''140 ml'''~'''0.59cup) '''birdseed''' 
* '''60-70g''' (60-70 ml) '''water'''
* knife tip full of gypsum (optional)

'''Note:''' '''1/4 qt'''(quart) = '''½pt'''(pint) = '''1cp'''(cup) = '''236ml'''(milliliter) = '''236cc'''(cubic centimeter)
The cups, pints and quarts are in the US liquid measuring system.

The recipes above a basic guidelines. Other grains can be used as well, for instance wheat, barley, whole oats, tricale....  The exact measurements depend on the grain used, jar size and your pressure cooker. 
You might find out, that a little less or more water gives you better results, thus experiment and vary the amounts a little after you have used the basic recipe, to find the optimum for your situation.
'''Keep notes''' on the amounts!
to:
!!Рецепт для ржи для 520мл банок
* 100гр
(=125мл) ржи
* 105гр (=105мл
) воды
* щепотка гипса или известняка
(опционально)

Для литровых банок удваиваем колличествa

!!Рецепт для птичьего корма для 520мл банок
* 100гр
(~140мл) птичьего корма
* 60-70гр (60-70мл) воды
* щепотка гипса или известняка
(опционально)
Changed line 35 from:
!!Grains
to:
Эти пропоции можно рассматривать как ориентиры. Вы также можете использовать другие зерновые, например пшеницу, ячмень, целый овес.. Точные пропорции зависят от используемого зерна, размера банок и вашей скороварки. Вы увидите, что немного меньше или больше воды дает вам лучшие результаты, таким образом, экспериментируя и изменяя дозировки, можете найти для себя оптимальный вариант после того как Вы использовали основной метод. Придерживайтесь примечаний относительно пропорций!
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!!Зерно
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%center%Rye
to:
%center%Рожь
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%center%Birdseed
to:
%center%Птичий корм
Changed lines 51-52 from:
%center%Millet
to:
%center%Пшено
Changed line 54 from:
!!Preparation
to:
!!Приготовление
Changed line 56 from:
Fill both the measured amount of grain and the water into the jar, screw the lid fitted with a [[http://www.fungifun.org/polyfill|polyfill filter]] tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the [[English/Pressure-Cooker-Use|correct pressure cooker use]]. The water absorption ability can vary depending on the grain quality and the type and the size of the pressure cooker. It's best to make a '''batch of test jars''' when one acquires a new grain for instance 100g rye and 100, 105, 110, 115 and 120g water. Then you'll see which water content provides the best result.
to:
Заполните банку отмеренными количествами зерна и воды, заверните крышку, снабженную [[http://www.fungifun.org/polyfill|полифиловым фильтром]] , и стерилизуйте в скороварке в течение 1 часа при 15 psi. Если Вы не знаете, как пользоваться скороваркой, почитайте [[English/Pressure-Cooker-Use|инструкцию по эксплуатации скороварки]]. Влагопоглотительная способность может изменяться в зависимости от качества зерна и типа и размера скороварки. Если вы используете новую партию зерна, лучше сделать серию экспериментальных банок, например на 100g ржи соответсвенно 100, 105, 110, 115 и 120g воды. В этом случае вы сможете определить, какое колличество воды дает лучший результат.
Changed line 60 from:
After the pressure has settled and the jars have cooled down a bit (~1 hour), take the still very hot jars out of the cooker using a towel and shake them well to mix the wetter and drier kernels.
to:
После того, как давление уравновесилось и банки немного остыли (~1 час), пользуясь полотенцем, осторожно вынимают все еще очень горячие банки из скороварки и хорошо их встряхивают, чтобы перемешать более влажные и более сухие зерна.
Deleted line 64:
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If you turn the jar upside down, you can see the drier kernels separate from the wet kernels at the bottom.
to:
Переворачивая банку вверх дном, можно увидеть более сухие серна, отделяющиеся от влажных на дне банки.
Changed line 72 from:
After shaking the grains should appear wet, after a few days after inoculation they will loose this look and look more drier. Put the jars back in to the pressure cooker and let sit until completely cool. It has to be pointed out that the grain on this picture was meant to be directly cased after colonization, thus it is a bit on the wet side.
to:
После перетряхивания зерна должны казаться влажными, спустя несколько дней после инокуляции они будут выглядеть немного подсохшими. Поставте банки обратно в скороварку и дождитесь пока они полностью остынут. Должен заметить, что зерно на этой картинке, предназначалось для последущей процедуры кейсинга после колонизации, поэтому может показаться немного "переувлажненным".
Changed line 78 from:
The grain used for spawn should look a bit drier, but still moist, and have less exploded kernels. The rye on this picture has been pressure cooked 48 hours ago with a rye/water ratio of 100g/100g.
to:
Зерно, используемое для дальнейшего размножения мицелия, должно выглядеть более сухим, но все еще достаточно влажным, и иметь меньше лопнувших зёрен. Рожь на этой картинке была отварена в скороварке 48 часов назад с отношением рожь/вода 100g/100g.
Changed line 86 from:
!!Preparing grain by simmering
to:
!!Подготовка предварительно отваренного зерна
Changed lines 90-95 from:
# Weigh out the amount of grain needed (~100g per pint jar).
# Bring double the weight of water to a boil and put the grain in it. Start timing
.
# Reduce the heat so the water is barely moving. Stir the grain occasionally with a fork.
# After ~30 minutes (for millet or birdseed) or after ~40 minutes (for rye) pour the now swollen grain through a strainer and let is drain for ~20 minutes. The exact simmer times depend on your grain, the size of the pot and other factors. For the start, follow the above times as closely as possible and then, if you see that the water content is not perfect, vary the times a bit.
# Fill the of grain in the jars, screw the lid fitted with a [[http://www.fungifun.org/polyfill|polyfill filter]] tight and pressure cook for 1 hour at 15 psi
. If you don't know how to use a pressure cooker, check out this document about the [[English/Pressure-Cooker-Use|correct pressure cooker use]].
# After the pressure has settled, take the still very hot jars from the cooker (using a towel to protect your hands) and shake them well to mix the wetter and drier kernels
.
to:
Как один из вариантов, можно приготовить зерно предварительно отварив его и добиться достаточного содержания воды в нем еще до стерилизации. Пошаговое описание:

# Отмерьте необходимое колличество зерна (~100гр на поллитровую банку)
.
# Доведите двойное колличество воды до кипения и добавте туда зерно. Засеките время.
# Убавьте температуру, чтобы вода едва закипала, но не кипела. Иногда помешивате зерно вилкой.
# После ~30 минут (для проса или птичьего корма) или ~40 минут (для ржи) процедите набухшее зерно и дайте воде стечь ~20 минут. Время варки зависит от вида зерна, размера кастрюли и других факторов. Для начала, придерживайтесь приведенных сдесь временных интервалов как можно точнее, затем, если заметите, что водное содержание не оптимально, можете немного изменять время.
# Заполните этим зерном банку, заверните крышку, снабженную полифиловым фильтром, и стерилизуйте в скороварке в течение 1 часа при 15 psi. Если Вы не знаете, как пользоваться скороваркой, почитайте инструкцию по эксплуатации скороварки
.
# После того, как давление уравновесилось и банки немного остыли (~1 час), пользуясь полотенцем, осторожно вынимают все еще очень горячие банки из скороварки и хорошо их встряхивают, чтобы перемешать более влажные и более сухие зерна.
Changed line 99 from:
'''Preparing rye grain by simmering - TEST RESULTS'''
to:
Подготовка ржи с предварительным кипячением - РЕЗУЛьТАТЫ ТЕСТА
Changed lines 102-116 from:
I decided to test a rye grain for the water absorbing ability.
to:
Я решил проверить рожь на влагопоглотительную способность (влагоёмкость).

Я развесил рожь 3 раза по 100гр.

'''Эксперимент'''

# 100гр ржи просушено в духовке при 140°C в течении 90мин.
# 100гр ржи отварено в 500мл воды в течении 30мин (рожь добавлялась в кипящую воду)
# 100гр ржи отварено в 500мл воды в течении 40мин (рожь добавлялась в кипящую воду)

'''Результаты'''

# 100гр ржи просушенное в духовке усохло до 88гр -> 12% влагоёмкость.
# После 20мин процеживания зерно весило 190гр, почти нет лопнувших зерен ->(12гр+90гр)/190гр = 54% влагоёмкость.
# После 20мин процеживания зерно весило 200гр, больше лопнувших зерен, я бы сказал около допускаемой границы ->(12гр+100гр)/200гр = 56% влагоёмкость
.
Changed line 118 from:
I weighed out 3 time 100 gram rye grain.
to:
'''Заключение'''
Changed lines 120-128 from:
'''Experiments:'''
1. 100 g rye were dried in the oven at 140°C for 90 minutes
2. 100 g rye were simmered in 500 ml of water for 30 minutes (rye grain put in boiling water)
3
. 100 g rye were simmered in 500 ml of water for 40 minutes (rye grain put in boiling water)

'''Results: '''
1. The 100 g rye grain in the oven dried to 88 g -> 12% moisture content.
2. After 20 minutes of draining the grain weighted 190 g, nearly no exploded kernels ->(12g+90g)/190g = 54% moisture content
3. After 20 minutes of draining the grain weighted 200 g, more exploded kernels, I'd say at the limit ->(12g+100g)/200g = 56% moisture content
to:
Предварительно отваривая зерно с последующей стерилизацией вполне приемлемый метод. Непосредственное смешивание зерна и воды перед стерилизацией в пропорции 1/1, дает примерно те же результаты что и предварительная варка зерна в течение 40 минут.
Changed lines 122-123 from:
'''Conclusion:'''
Preparing grain by simmering it is a viable option
. It shows that the amounts usually used when one mixes grain and water directly (100g grain and 100g-110g water) are similar(a little higher) as if one simmers the grain for around 40 minutes.
to:
оригинал: http://www.fungifun.org/English/Grain-For-Simple-Minds
Deleted lines 20-22:
Pressure cookers on Ebay:
(:include English.EbayPC:)

Added lines 1-125:
(:title Grain for Simple Minds:)

(:table border=0 cellpadding=5 cellspacing=0 width=100% align=center:)
(:cell:)
Pfpics:shroom_zwerg1.gif

(:cell align=center:)
!Grain for Simple Minds
'-( updated: {$LastModified} )-'
'-dead link reports, comments and suggestions welcome any time-'
[[English/Contact | Pfpics:brief.gif]]

(:cell:)
Pfpics:shroom_zwerg.gif
(:tableend:)

These instructions will guide you through the process of preparing grain either to be used as spawn to inoculate bulk substrates or as mushroom substrate that can be directly cased.

There are 2 ways of preparing the grain, either by [[#measuring|measuring grain and water]], combining them in a jar and pressure cooking it, or first [[#simmering|simmering the grain]] in order to achieve the proper water content, and then pressure cooking it. Both methods work similarly well. Try both, and see what works for you.

Pressure cookers on Ebay:
(:include English.EbayPC:)

[[#measuring]]
!!Basic rye recipe for 1 pint jar
* '''100g''' ('''='''3.5 oz'''~'''125 ml'''~'''0.53 cup) '''rye'''
* '''105g''' ('''=''' 3.55 oz '''='''105 ml'''~'''0.44 cup) '''water'''
* knife tip full of gypsum (optional)

For a quart jar, double the amounts.

!!Basic millet or birdseed recipe for 1 pint jar
* '''100g''' (3.5 oz'''~'''140 ml'''~'''0.59cup) '''birdseed''' 
* '''60-70g''' (60-70 ml) '''water'''
* knife tip full of gypsum (optional)

'''Note:''' '''1/4 qt'''(quart) = '''½pt'''(pint) = '''1cp'''(cup) = '''236ml'''(milliliter) = '''236cc'''(cubic centimeter)
The cups, pints and quarts are in the US liquid measuring system.

The recipes above a basic guidelines. Other grains can be used as well, for instance wheat, barley, whole oats, tricale....  The exact measurements depend on the grain used, jar size and your pressure cooker. 
You might find out, that a little less or more water gives you better results, thus experiment and vary the amounts a little after you have used the basic recipe, to find the optimum for your situation.
'''Keep notes''' on the amounts!

!!Grains

(:table border=0 cellpadding=5 cellspacing=0 width=100%:)
(:cell:)
[[Grain:rye.jpg|Grain:rye_small.jpg]] 
(:cell:)
[[Grain:finch_seed.jpg|Grain:finch_seed_small.jpg]]
(:cell:)
[[Grain:millet.jpg|Grain:millet_small.jpg]]

(:cellnr:)
%center%Rye
(:cell:)
%center%Birdseed
(:cell:)
%center%Millet

(:tableend:)

!!Preparation

Fill both the measured amount of grain and the water into the jar, screw the lid fitted with a [[http://www.fungifun.org/polyfill|polyfill filter]] tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the [[English/Pressure-Cooker-Use|correct pressure cooker use]]. The water absorption ability can vary depending on the grain quality and the type and the size of the pressure cooker. It's best to make a '''batch of test jars''' when one acquires a new grain for instance 100g rye and 100, 105, 110, 115 and 120g water. Then you'll see which water content provides the best result.

(:table border=0 cellpadding=5 cellspacing=0:)
(:cell:)
After the pressure has settled and the jars have cooled down a bit (~1 hour), take the still very hot jars out of the cooker using a towel and shake them well to mix the wetter and drier kernels.

(:cell:)
[[Grain:rye1.jpg|Grain:rye1_small.jpg]]


(:cellnr:)
If you turn the jar upside down, you can see the drier kernels separate from the wet kernels at the bottom.

(:cell:)
[[Grain:rye3.jpg|Grain:rye3_small.jpg]]

(:cellnr:)
After shaking the grains should appear wet, after a few days after inoculation they will loose this look and look more drier. Put the jars back in to the pressure cooker and let sit until completely cool. It has to be pointed out that the grain on this picture was meant to be directly cased after colonization, thus it is a bit on the wet side.

(:cell:)
[[Grain:rye5.jpg|Grain:rye5_small.jpg]]

(:cellnr:)
The grain used for spawn should look a bit drier, but still moist, and have less exploded kernels. The rye on this picture has been pressure cooked 48 hours ago with a rye/water ratio of 100g/100g.

(:cell:)
[[Grain:rye6.jpg|Grain:rye6_small.jpg]]

(:tableend:)

[[#simmering]]
!!Preparing grain by simmering

Alternatively you can prepare the grain by simmering in order to give it the correct water content. The procedure step by step:

# Weigh out the amount of grain needed (~100g per pint jar).
# Bring double the weight of water to a boil and put the grain in it. Start timing.
# Reduce the heat so the water is barely moving. Stir the grain occasionally with a fork.
# After ~30 minutes (for millet or birdseed) or after ~40 minutes (for rye) pour the now swollen grain through a strainer and let is drain for ~20 minutes. The exact simmer times depend on your grain, the size of the pot and other factors. For the start, follow the above times as closely as possible and then, if you see that the water content is not perfect, vary the times a bit.
# Fill the of grain in the jars, screw the lid fitted with a [[http://www.fungifun.org/polyfill|polyfill filter]] tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the [[English/Pressure-Cooker-Use|correct pressure cooker use]].
# After the pressure has settled, take the still very hot jars from the cooker (using a towel to protect your hands) and shake them well to mix the wetter and drier kernels.

'''Preparing rye grain by simmering - TEST RESULTS'''
(originally posted at the [[http://www.shroomery.org/forums/showflat.php?Cat=&Board=Forum4&Number=866309|Shroomery]])

I decided to test a rye grain for the water absorbing ability.

I weighed out 3 time 100 gram rye grain.

'''Experiments:'''
1. 100 g rye were dried in the oven at 140°C for 90 minutes
2. 100 g rye were simmered in 500 ml of water for 30 minutes (rye grain put in boiling water)
3. 100 g rye were simmered in 500 ml of water for 40 minutes (rye grain put in boiling water)

'''Results: '''
1. The 100 g rye grain in the oven dried to 88 g -> 12% moisture content.
2. After 20 minutes of draining the grain weighted 190 g, nearly no exploded kernels ->(12g+90g)/190g = 54% moisture content
3. After 20 minutes of draining the grain weighted 200 g, more exploded kernels, I'd say at the limit ->(12g+100g)/200g = 56% moisture content

'''Conclusion:'''
Preparing grain by simmering it is a viable option. It shows that the amounts usually used when one mixes grain and water directly (100g grain and 100g-110g water) are similar(a little higher) as if one simmers the grain for around 40 minutes.
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Page last modified on May 07, 2008, at 05:20 AM