Processing Technology of Water Chestnut products and Edible fungus Health Flavor Oil

Water chestnut is a perennial herb, edible underground stem oblate, russet or dark brown skin, flesh white. Deep processing of water chestnut products can improve its economic value. The processing technology of its products is introduced as follows:

(1) fresh water chestnut powder is selected to remove the rotten water chestnut, wash with clean water, cut off the tail pedicle, mash it, then add the same amount of water, crush it with a grinder, then filter the pulp with gauze to remove the residue, wait for the water chestnut powder to precipitate, remove the water above, spread 1-2 layers of cotton cloth on top of the powder, and absorb the remaining water with washed dry tiles. Then take out the semi-dry water chestnut powder to dry and crush it.

(2) rinse and peel the water chestnut with chestnut sugar, cut it in half, pre-boil it with water, keep it for 7-8 minutes after boiling, wash it with water and drain. Then according to the proportion of 3 to 3.5 kilograms of sugar per kilogram, and constantly turn, so that the upper and lower layers are heated evenly. In the process of boiling, a little water can be dripped along the wall of the pot to prevent burning. When the syrup is dropped into cold water to form beads, use a gentle fire and cook until the sugar condensed on the water chestnut slices is bright and bright. when the concentration reaches more than 60%, the pot is placed in a cool place, then spread in the utensils and cooled.

(3) the formula of chestnut cake: 1.5 kg peeled water chestnut, 1.3 kg granulated sugar, 95 g water chestnut powder, a little milk powder, 95 g corn flour, 4 egg yolks, 63 g raw oil, 1.5 kg water. Production: the peeled water chestnut will be cut into fine powder or rubbed into mud, water chestnut powder, corn flour mixed with water into powder. Stir up the egg yolk and set aside. Add 1.5 kilograms of water in the pot, heat the sugar and water chestnut paste until melted, then slowly pour in the powder, and constantly stir, so that the powder in the pot gradually dry and thick into the cake embryo, and then add the egg yolk evenly on the cake embryo. Coat the square plate with peanut oil and other cooking oil, pour the cake into the plate, steam over high heat for 30 minutes until done, cut into cubes and dry.

2. Processing method of edible fungus health flavor oil.

Edible fungus health flavor oil maintains the unique flavor and aroma of edible fungi. It can not only fry cooked food, but also make cold dishes, and it is resistant to storage and easy to carry. The equipment for processing edible fungus oil is simple: the method is simple, and it is a good way to get rich.

The main results are as follows: (1) rapeseed oil, cottonseed oil, soybean oil and palm oil with high content of unsaturated fatty acids are better for raw material selection and processing, which can be used alone or mixed. The gray variety of Pleurotus ostreatus for processing is better, and the cultivation of Lentinus edodes with wood or sawdust is better. The lid of Pleurotus ostreatus is not yet spread, and it is harvested when the spores are not released; Lentinus edodes should have a gong edge, and it is better when 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.

(2) when using raw materials to deal with mushroom picking, use scissors to cut off a section of mushroom stalk glued to the culture material, and those contaminated with soil and grass shavings should be placed separately. 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.

(3) when deep-frying, the amount of edible fungus added is 40% to 60% of the oil. The effect of insufficient addition is not good, too high 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. When operating, heat the oil until smoky, put into 2-4 knots of onion, remove the smell of the oil, first sink the mushroom stalk into the pan, lower the oil temperature from 150 ℃ to 120 ℃, lower the heat, then put into the mushroom cover slice two minutes later, keep the oil temperature 110-120 ℃, stir-fry for 6-8 minutes, deep-fry until brown, immediately leave the deep-frying cage, quickly cool the oil and oil bacteria, and then filter with a stainless steel mesh.

(4) Storage and processing, the isolated bacterial oil is sealed in a small bottle and stored at 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.