MySheen

How to store sugar on edible fungi

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, 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, then poured into a jar, soaked in 12 Mel for 14 hours, then the sugar concentration is increased by 10%, 2 Mel is boiled for 3 minutes, repeated for 3 times, and the last time is added step by step.

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.

 
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