Method for processing preserved fruit by edible fungi

Edible fungus is rich in nutrition and delicious in taste. in addition to fresh food, processed into dry products, or salted, canned, it can also be deeply processed and utilized to make a variety of preserves, condiments, sweets, wines with unique flavor and rich nutrition, which is of great benefit to further improve the economic benefits of edible fungi. The following introduces several methods of processing edible fungi into candied fruit.

1. Candied Pleurotus ostreatus

1. Formula: fresh Xiaobai Pleurotus ostreatus 80 kg, granulated sugar 45 kg, citric acid 0.15 kg.

2. Material selection: eighty-nine points are mature and the color is normal. The qualified raw materials with complete mushroom shape, no mechanical damage, basically the same blossom type, no diseases and insect pests and no peculiar smell are billets.

3. Billet making: trim Xiaobai Pleurotus ostreatus feet one by one with a stainless steel knife, and the mushroom feet are no more than 1.5 cm long.

4. Ash bleaching: put the fresh billet into 10015% lime water, and 70 kg lime water is needed for every 50 kg raw blank. The ash bleaching time is generally 12 hours, and the bamboo fence is pressed into the ash water to prevent it from floating and make the billet liming evenly.

5. Water bleaching: put the billet in a clear water tank, rinse several times, rinse the ash stain and ash juice, rinse and bleach for 48 hours, change the water 6 times, and rinse the ash juice until it is clean.

6. Blanking: the pot is filled with water, after heating and boiling, the billet is placed in the boiling pot, and after the water rises to the boiling point again, the billet is flipped, then it is recovered and bleached.

7. Return bleaching: the blanks after blanking are bleached in a clear pool for 6 hours, during which the water is changed once, and then the sugar stains are stained.

8, boil syrup: add 35 kilograms of water to the water pot, bring to the boil, slowly add 45 kilograms of sugar, stir while stirring, and then add 0.1% citric acid until the mixture is finished and boil twice to cease fire. After boiling, it can be removed and purified with egg white or soybean milk water, filtered with 4 layers of gauze, that is, the concentration (35B è) into the pot until 104℃, then mixed into the large tank of the billet, and re-soaked for 24 hours. The amount of syrup should be large, and the billet should be moved in the cylinder.

9. Close the pot: also known as boiling honey, put the syrup and blanks into the pot, boil the sugar over medium heat until the temperature is 109 ℃ (40B è), scoop into a large vat and let it stand and marinate for 48 hours. As it is a semi-finished product, it can be pickled for up to a year. If it is in urgent need of food, it must be pickled for at least 24 hours. If the candied fruit from the jar can not be used up for a while, it can still be pickled and preserved.

10. Pick-up: also known as re-honey. Boil the fresh bran pulp (35B è) to 114 ℃ (55B è), then boil the billet into the pot, wait for the honey billet to eat through the sugar liquid, have a slight sense of transparency, put the syrup into a large basin (sugar-coated equipment) when the temperature of the syrup is about 114℃, and when the billet is cold to 50-60 ℃, evenly mix in the white granulated sugar powder and sugar coating, that is, the finished product.

11. Sensory requirements: specifications: complete body shape, uniform mushroom shape. Color: milky white. Organization: moisturizing slag, full of syrup. Taste: pure sweet fragrance, with Pleurotus ostreatus flavor.

2. Preserved straw mushroom

1. Material selection and treatment: straw mushrooms with full body, no umbrella opening and no mechanical damage are selected and immediately treated in 0.03% sodium pyrosulfite solution for 6-8 hours after harvest, then rinsed with clean water.

2. Blanching and hardening: blanch the treated straw mushroom in boiling water for 2-3 minutes to kill the enzyme activity. pick it up immediately after blanching and cool it in cold water. Remove it after cooling and soak it in 0.5-1% calcium chloride solution for 10-12 hours. Rinse with clean water 3-4 times after hardening to remove the residual liquid. Then remove and drain the water, put it into 85 ℃ hot water and keep it for 5 minutes, then rinse in clean water for 3-4 times.

3. Cold soaking sugar solution: put the rinsed volvariella volvacea into 40% sugar solution and soak cold for 12 hours.

4. Concentrate: after cooling, add white sugar so that the concentration of sugar solution reaches 60%, then pour straw mushroom and sugar solution into stainless steel pot or aluminum pot, boil over high heat, then boil until the temperature of sugar solution reaches 108110 ℃, and the concentration of sugar solution is about 75%.

5. Baking and icing: the temperature of the drying room should not exceed 60 ℃. Bake for about 4 hours and turn frequently until the surface of volvariella volvacea is not sticky. Then sugar-coated with white sugar powder (drying and grinding white sugar at 60-70 ℃), the dosage is 10% of straw mushroom, stir well, sift out the excess sugar powder, and then pack according to the predetermined specifications.

3. Candied hericium Erinaceus

1. Material selection and treatment: choose fresh hericium Erinaceus with normal shape, white or yellowish color, no mildew and no scar injury. The mycelium is not more than 0.8 cm and the diameter is not more than 5 cm. After the autumn harvest, cut off the roots, remove the debris and impurities attached to the spines, and immediately soak them in 2% salt water for processing as soon as possible.

2. Scalding: put fresh water in the pot, then add the right amount of citric acid, put the hericium Erinaceus into the boil for 5-6 minutes, pick it up, and quickly wash it with cold water. The larger individuals should be properly cut to make the mushroom body uniform and the seriously damaged mushroom body should be removed.

3. Liquid immersion: prepare a solution containing 0.2% sodium pyrosulfite, add an appropriate amount of calcium chloride, put it into the mushroom body after melting, soak for 6-8 hours, pick it up and rinse with clean water.

4. Pickling: according to the weight of the mushroom, 40% white sugar is added for pickling. After 24 hours, filter the sugar solution, heat it to the boil, adjust the sugar solution concentration to 50%, pour it into the tank while it is hot, submerge the mushroom body, and continue pickling for 24 hours.

5. Heating and concentration: the mushroom body, together with the sugar solution, is poured into the pot, heated and boiled, and sugar and an appropriate amount of converted sugar solution are gradually added to boil the mushroom body until there is a sense of transparency. When the concentration of the sugar solution reaches more than 60%, then pour the sugar solution into the impregnation tank. After soaking, pick up and drain the sugar solution.

6. Baking: put the mushroom body in a plate, flatten it out, send it to the baking room and bake at 60-65 ℃ for 8-10 hours. If the moisture content of the mushroom body is reduced to 24-26%, take out the baking pan, reshape the mushroom body after 16-24 hours of moisture regain, press the mushroom body into flat and round mushroom slices by hand, and then send it into the baking room for the second baking. The temperature is controlled at 55-60 ℃, baking for about 6-8 hours, and the water content is reduced to 17-19%. When the hand is not glued to the hand, it can be out of the drying room and packed after moisture recovery treatment.