MySheen

Mushroom stalk processing Lentinus edodes loose body price doubled

Published: 2024-11-10 Author: mysheen
Last Updated: 2024/11/10, Raw material formula: 100 kg of Lentinus edodes stalk, 4-6 kg of high-quality soy sauce, 3-4 kg of sugar, 2-3 kg of peanut oil, 5 kg of onions, 0.2 kg of monosodium glutamate, 4 kg of yellow rice wine, 0.6 kg of refined salt, ginger, fennel, food pigment and five-spice powder. Second, raw material treatment: choose non-sawdust, non-moth moldy Lentinus edodes stalk, cut into 1 cm size, rinse with clean water, soak for 1-2 days, make it fully absorb water and soften. 3. Pre-cooking: put the soaked mushroom stalk into a pot and bring it to a boil

Raw material formula: 100 kg of Lentinus edodes stalk, 4-6 kg of high-quality soy sauce, 3-4 kg of sugar, 2-3 kg of peanut oil, 5 kg of onions, 0.2 kg of monosodium glutamate, 4 kg of yellow rice wine, 0.6 kg of refined salt, ginger, fennel, food pigment and five-spice powder.

Second, raw material treatment: choose non-sawdust, non-moth moldy Lentinus edodes stalk, cut into 1 cm size, rinse with clean water, soak for 1-2 days, make it fully absorb water and soften.

Third, pre-boil: put the soaked mushroom stalk in a pot and boil, simmer for a few hours, mash it with a mallet, rub it, remove it and drain it, and mash it into a high-speed mixer to form a silk.

4. Stir-fry: put the filamentous mushroom stalk in an iron pan, stir-fry it with a gentle fire, stir-fry and knead with a shovel, stir-fry to a semi-dry fiber shape, then take out and spread it on a bamboo sieve, cool and add ingredients.

Boil ingredients: heat peanut oil, add ginger and fry for a while, add soy sauce, salt, fennel and other seasonings, simmer for 30 minutes, filter and add monosodium glutamate.

6. Roasting: the semi-finished products of Lentinus edodes are roasted in the pot, stir-fry frequently, stir evenly, so that the fibers are all separated and loose, and the moisture is not more than 16%. Start the pot, pack them in plastic food bags and keep them sealed.

 
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