MySheen

Processing of candied hericium Erinaceus

Published: 2024-11-25 Author: mysheen
Last Updated: 2024/11/25, 1. Material selection and treatment. The fresh monkey head mushroom with normal shape, white or yellowish color, no mildew and no scar injury was selected as raw material. The mycelium is not more than 0.8 cm and the diameter is not more than 5 cm. Cut off the root pedicle after harvest, remove the debris and impurities adhered to the fungus thorn, immediately soak it in 2% salt water, and process it as soon as possible. 2. Scalding. Put fresh water in the pot, then add the right amount of citric acid, put the hericium Erinaceus into the boil for 5-6 minutes, remove, quickly wash with cold water. The larger individuals should be properly divided so that the mushroom body is evenly distributed.

1. Material selection and treatment. The fresh monkey head mushroom with normal shape, white or yellowish color, no mildew and no scar injury was selected as raw material. The mycelium is not more than 0.8 cm and the diameter is not more than 5 cm. Cut off the root pedicle after harvest, remove the debris and impurities adhered to the fungus thorn, immediately soak it in 2% salt water, and process it as soon as possible.

2. Scalding. Put fresh water in the pot, then add the right amount of citric acid, put the hericium Erinaceus into the boil for 5-6 minutes, remove, quickly wash with cold water. The larger individuals should be properly cut to make the mushroom body uniform, and the debris and seriously damaged mushroom body should be removed.

3. Immersion of medicine solution. Prepare a solution containing 0.2% sodium pyrosulfite, add an appropriate amount of calcium chloride, put into the mushroom body after melting, soak for 6 hours for 8 hours, pick it up and rinse with clean water.

4. Pickling. According to the weight of the mushroom, add 40% sugar to marinate. After 24 hours, filter the sugar solution, heat it to the boil, adjust the sugar solution concentration to 50%, pour it into the tank while it is hot, submerge the mushroom body, and continue pickling for 24 hours.

5. Heating and concentration. Pour the mushroom body together with the sugar solution into the pot, heat and boil, and gradually add sugar and an appropriate amount of converted sugar solution to boil the mushroom body until it has a sense of transparency, and when the concentration of the sugar solution reaches more than 60%, then pour the sugar solution with the mushroom body into the impregnation tank, pick up and drain the sugar solution after soaking.

6. Bake. Put the mushroom body into a plate, flatten it, send it to the baking room and bake at 60-65 ℃ for 8-10 hours. If the moisture content of the mushroom body is reduced to 24% 26%, take out the baking pan, reshape it after 16 hours of moisture regain, press the mushroom body into flat and round mushroom slices by hand, and then send it into the baking room for the second baking. The temperature is controlled at 55-60 ℃, baking for about 6-8 hours, and the water content is reduced to 17%-19%. When the hand is not glued to the hand, it can be out of the drying room and can be packed after moisture recovery treatment.

 
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