Processing of Edible Mushroom Health Flavor Oil
Edible fungus health flavor oil maintains the unique flavor and flavor of edible fungus, which can be used not only for cooking, but also for cold dishes, and is resistant to storage and easy to carry. The processing equipment of edible fungus oil is simple, the method is simple, and it is a good way to get rich.
Choice of raw materials. Rapeseed oil, cottonseed oil, soybean oil and other oils with high content of unsaturated fatty acids are better for processing, which can be used alone or mixed. The gray variety of Pleurotus ostreatus is better for processing, and the best for Linden or mixed wood sawdust cultivation of Lentinus edodes. Pleurotus ostreatus should be harvested before the cover is spread and the spores are not released; Lentinus edodes should be harvested when there is a gong and the spores are not released. In addition, do not spray water 2-3 hours before harvest, do not use cloth bags, plastic bags, and do not extrude to prevent heat and deterioration.
Raw material handling. When picking mushrooms, scissors are used to cut off a section of mushroom stalk glued to the culture material to remove impurities such as soil and grass shavings from the mushroom body. Cut the mushroom stalk and the mushroom cover, cut the mushroom stalk longitudinally and put it separately. Break the mushroom cover into 2 pieces by hand according to its size.
Deep-fried separation. When frying, the amount of edible fungus added is 40% to 60% of the oil. The effect of insufficient addition is not good, too much addition will affect the later heating quality, or produce scorched flavor, or the water has not been removed, and the flavor leaching rate is low. During operation, heat the oil to smoke and put in 2 to 4 pieces of onion to remove the smell. First put the mushroom stalk in the metal mesh cage into the pan, at this time the oil temperature can be reduced from 15 ℃ to 120 ℃, reduce the heat, two minutes later into the mushroom cover, maintain the oil temperature 110-120 ℃, slightly turn, deep-fry for 6-8 minutes, deep-fry until brown, immediately start the pan, quickly cool the oil and oil bacteria, and then filter with a stainless steel screen.
Storage and processing. The isolated bacterial oil was sealed in a small bottle and stored at a low temperature. According to people's hobbies and eating habits, salt, pepper, mashed garlic, five-spice powder and other seasonings can be added to make unique flavor fungus oil.
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There are many fresh-keeping methods of edible fungi.
Freshly harvested Pleurotus ostreatus and Pleurotus ostreatus are soaked in 0.6% salt water for about 10 minutes, removed and drained and stored in plastic bags, which can be kept fresh for 8 days. Rice soup film fresh-keeping add 1% soda or 5% baking soda to rice soup, stir well and cool to room temperature. Soak the fresh mushrooms in rice soup, remove them after 5 minutes, and leave them in a cool and dry place to dry. At this time, a thin film of rice soup will be formed on the surface of the mushrooms, which can isolate the air. Mushrooms can be kept fresh for 2 seconds for 3 days. Ascorbic acid solution protection
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Control methods of four kinds of Diseases of Edible Fungi
1. Brown rot. Also known as vesicular disease, wet bubble disease. Mainly harmful to mushrooms, straw mushrooms, Pleurotus ostreatus and so on. The disease is caused by the pathogen of Alternaria verrucosa. Main features: the conidia and chlamydospores of verrucosporium only infect the fruiting body, not the mycelium. When the fruiting body is slightly infected, the stalk is swollen into a bubble deformity, so it is called wet bubble disease. However, the disease is different at different stages of fruiting body development. When the fruiting body is infected when it is undifferentiated, there is an irregular tissue mass, such as a hard-skinned horse, covered with white fluffy hyphae and gradually darkened.
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