Processing of fresh chili sauce with mushroom and garlic

Pleurotus ostreatus is not easy to store and transport for long distance. In order to avoid supply exceeding demand in peak period, it is a good way to process it into a new compound condiment with delicious taste.

1. Formula. 25 percent of oyster mushroom, 35 percent of bean paste, 8- 10 percent of red pepper, 2- 3 percent of sugar, 1.5- 2.5 percent of salt, 1 percent of ginger, 0.5 percent of related spices, and a proper amount of rapeseed oil and sesame oil.

II. Operation

1. Preparation: Wash oyster mushrooms, spread them, drain them, tear them into thin strips, dry them until they are mostly dry, and cut them into pieces. Peel garlic cloves, wash, mincing into minced garlic. Red pepper selection red, spicy strong, low water content of high-quality products, to impurity washing, draining, a little drying, finely chopped.

2. Fried oyster mushroom powder: Put rapeseed oil in a large pot, heat to 140-150℃, pour oyster mushroom powder into the dense mesh silk seed in several times, fry in the pot for about 5 seconds, and constantly shake the silk seed to make it evenly heated until crispy.

3. Fried red pepper: Pour the pepper into the silk fishing seed at the end and fry it in the pan until it is slightly brown. Be careful to keep shaking the shredded seeds to prevent some chili peppers from being under-fried or over-fried.

4. Sauce preparation: put the cooked rapeseed oil in the cauldron, add various raw materials and accessories according to the formula amount, then filter appropriate amount of cooked rapeseed oil and add it to the sauce, stir it fully, heat it to above 85℃, and keep it for about 1 minute before loading.

5. Canning: Weigh the sauce according to 200g or 250g, put it into a cleaned and disinfected jar, add a layer of sesame oil to cover the top, seal the jar immediately, stick the trademark, and market@#@136 @#@. If it is to be stored for more than 3 months, it should be sterilized.