Processing technology of low-sugar preserved hericium Erinaceus

This product is not only a new type of preserved mushroom fruit, but also a kind of health care product with unique flavor and suitable for all ages.

The process is as follows: (1) the varieties with small umbrellas are selected, and the fresh mushrooms with full body, 89% ripe, normal color, no peculiar smell, no damage, no diseases and insect pests are used as raw materials. The selected raw materials are immediately put into 0.03% sodium sulfite solution, and the browning part of the lower part of the mushroom umbrella is removed with a stainless steel knife to make the length consistent and the size uniform. (2) put the trimmed fresh mushrooms into boiling water, heat and boil 1~3min, remove and cool in cold water immediately, pick up and drain. Then immersed in 100 ∶ 5 lime water, the ratio of mushroom to water was 1 ∶ 1.5. after soaking for 12 hours, it was picked up, rinsed with clean water for 48 hours, and then rinsed with ash juice. (3) according to the ratio of white granulated sugar to glucose 1 ∶ 1, add appropriate amount of water to boil and dissolve into 50% sugar solution, add 0.5% citric acid and 0.05% sodium benzoate preservative (calculated as the weight percentage of sugar solution), filter with 4 layers of gauze, drain the rinsed hericium Erinaceus, put it into cold sugar solution for 24 hours, add appropriate amount of white granulated sugar, and continue to soak for 24 hours, the ratio of mushroom to sugar solution is 1 ∶ 2. (4) pour the hericium Erinaceus and sugar solution into the pot and bring to a boil, and add appropriate amount of granulated sugar to keep it simmering. Finally, when the sugar content reaches 55%, the pot can be started. (5) to prepare 1% and 5% seaweed polysaccharide glue and calcium chloride solution respectively. (6) bleach the molded hericium Erinaceus in clean water. (7) the deastringent hericium Erinaceus was picked up and dried in the oven at a temperature of 50-60 ℃. The dried hericium Erinaceus was arranged into a consistent appearance, put into a hard plastic food box or food plastic bag, sealed and preserved, and could be sold on the market after passing the inspection.