How to store sugar on edible fungi
1. One-time soaking method: pour the raw materials into about 60% sugar solution and boil them continuously, add concentrated sugar solution and granulated sugar continuously, cook for about 2 hours, and the sugar concentration reaches about 60%. Take out together with the sugar solution, soak it for 24ml for 48 hours, pick up and dry.
2. Multiple soaking method: the raw material is first boiled in 30% Mel 40% boiling sugar solution for 3 minutes, poured into the jar, soaked for 12 Mel for 14 hours, then the sugar concentration is increased by 10%, boiled for 3 minutes, repeated for 3 times, and the last time, sugar is added step by step to make the sugar concentration reach about 60%, and then remove and dry.
3. Rapid soaking method: the raw material is boiled in about 20% sugar solution for 4 ℃ for 8 minutes, then the cold sugar solution of the same concentration (15 min) is cooled, and then boiled with hot sugar solution for several minutes, and then cooled. During each hot cooking, the sugar concentration is increased by about 10%, repeated 4 times for 5 times, the final sugar solution can reach 60%, and the whole cooking process only takes about 1 hour.
4. Vacuum low temperature cooking method: first heat it at atmospheric pressure, then transfer it to a vacuum pot and concentrate under 35 ℃ for a few minutes.
Sugar products should be dried until they do not stick to their hands, packed and stored in a dry and moisture-free environment before preservation.
- Prev
How to prevent and control edible fungus green mold
Green mold disease is a major enemy in the cultivation of edible fungi, which is easy to occur in a large number of cases, such as fresh raw materials, improper treatment of raw materials, incomplete sterilization, not strict inoculation, unclean environment, especially in acidic, high temperature and high humidity environment. Its spores spread rapidly in the air, multiply rapidly, poor prevention or prevention is not timely, it will have adverse consequences. 1. Select fresh raw materials and accessories that are not drenched or moldy, and the raw material treatment and fermentation places should be clean and hygienic. two。 Clinker cultivation should reach the sterilization target and sterilize thoroughly; fermentation cultivation
- Next
Key points of production Technology of Edible Fungi in Autumn
It is the hot season now, but autumn is about to enter. There is still a period of high temperature in autumn, on the one hand, we should take good care of the bags of Lentinus edodes planted in spring, and on the other hand, we should do a good job in the production of autumn planting. 1. Management of mushroom bags planted in spring there is still a long period of high temperature in autumn. The main goal of management is to prevent high temperature burn bags and affect the emergence of mushrooms in the later stage. 1. Temperature management. Temperature is an important factor affecting the growth and development of Lentinus edodes bags, so it must be managed closely around the main line of reducing temperature.
Related
- Fuxing push coffee new agricultural production and marketing class: lack of small-scale processing plants
- Jujube rice field leisure farm deep ploughing Yilan for five years to create a space for organic food and play
- Nongyu Farm-A trial of organic papaya for brave women with advanced technology
- Four points for attention in the prevention and control of diseases and insect pests of edible fungi
- How to add nutrient solution to Edible Fungi
- Is there any good way to control edible fungus mites?
- Open Inoculation Technology of Edible Fungi
- Is there any clever way to use fertilizer for edible fungus in winter?
- What agents are used to kill the pathogens of edible fungi in the mushroom shed?
- Rapid drying of Edible Fungi