Preparation of minced meat with mushroom stalk

① material selection: there are two kinds of mushroom stalks, one is dried mushroom stalks, the other is fresh mushroom stalks. In order to ensure that the product has a strong flavor of Lentinus edodes, dried Lentinus edodes stalks are required as raw materials. There are sawdust on the mushroom stalk of the dried mushroom stalk and the pedicel must be removed so as not to affect the flavor of the product. At the same time, it is necessary to select and remove moldy and spoiled mushroom stalks.

② softening: soak the mushroom stalk in clean water at a ratio of 1 to 2. Soak in cold water to prevent the loss of nutrients. The soaking time is generally controlled in 4 to 5 hours.

③ press: remove the mushroom stalk from the water and clean it, then press it in the press. The moisture content of mushroom stalk after pressing is generally about 60%.

④ separation: fiber separation is one of the key steps in the production of mushroom stalk meat pine, which affects the sensory quality of the product. The crusher can be used to separate the fiber. The raw material enters the grinder for about 5 to 6 seconds and can be separated twice if necessary. The crushed product requires the mushroom stalk fiber to be flocculent, loose and uniform.

⑤ seasoning: one of the most important characteristics of mushroom stalk meat pine is that it has a strong flavor of Lentinus edodes, so the ingredients should not choose seasonings that are too strong. Stir well, place for 20 minutes, and let the seasonings infiltrate into the raw materials. ⑥ baking: a seasoned baking plate with a thickness of 2 to 4 cm. For the first 20 minutes, you can set the temperature to 120 degrees Celsius, then drop to 80 degrees Celsius and keep it for 3 hours, flipping 1 or 2 times in the middle. When baked to about 20% moisture content, it can be out of the oven and packed into a finished product.