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.