Production of multi-flavor Lentinus edodes

During the processing of Lentinus edodes, a large number of broken mushroom stalks are often removed. The contents of protein, a variety of amino acids and vitamins in these mushroom stalks are the same as those in mushroom lids and pleats, which is a pity to be discarded. For this reason, a method of using it as raw material to make multi-flavor shredded Lentinus edodes is introduced.

First, soak to remove impurities, disease and decay from the broken mushroom stalk, put it into water with 2 times the weight, add an appropriate amount of vinegar, soak it for 24 hours, pick it up and tear it into a silk, then wash it in a sink with flowing water, then remove it and filter it with a bamboo sieve to drain the water.

2. Dry shredded Lentinus edodes in a ventilated place to dry. If possible, send shredded mushrooms into the drying room and bake at 50-55 ℃. When the water content is below 18%, take out and set aside.

Third, the ingredients are prepared in the proportion of 80% starch, 10% sugar, 4% refined salt, 3% pepper powder, 2% fresh chili noodles and 1% monosodium glutamate, then mix fully and mix well with the right amount of water. All the above excipients shall meet the national hygiene and edible standards. The weight of ingredients generally accounts for 10% to 15% of the weight of Lentinus edodes.

4. Deep-fry rapeseed oil in a cauldron, heat to 150℃, mix shredded shiitake mushrooms with ingredients, pour them into shredded fish and deep-fry. When frying, you should constantly shake the silk fishing to make the shredded shiitake mushrooms heated evenly to prevent them from bonding to each other. Fry it until golden and crisp.

Fifth, after cooling, weigh 200 grams or 250 grams, put it into a food plastic bag and seal the package with a sealing machine.

The multi-flavor shredded Lentinus edodes prepared by the above method is yellow silk, crisp and crisp, sweet and spicy, and has a unique flavor. It is a convenient snack suitable for both young and old.