Processing of delicious shredded Lentinus edodes
Soak to remove impurities, disease and decay from the broken mushroom stalk, put it into water with a weight of two parts, add an appropriate amount of vinegar, soak for 24 hours, pick it up and tear it into silk, wash it in the sink with swimming water, then take a bamboo sieve, filter and drain.
Dried shredded Lentinus edodes can be dried in a scenic light. If possible, enter the baking room and bake in the temperature range of 50 ℃ 55. When the moisture content drops below 18%, take it out and set aside.
Prepare the powder according to the proportion of 80% starch, 10% sugar, 4% refined salt, 3% pepper powder, 2% fresh chili powder and 1% monosodium glutamate, then mix fully and mix well with the right amount of water. All the excipients listed above shall meet the national hygiene and edible standards. The weight of powder generally accounts for 10% of the weight of shredded shiitake mushrooms.
Deep-fry rapeseed oil in a cauldron, heat to 150℃, mix shredded shiitake mushrooms with powder, pour into shredded fish and deep-fry. Pay attention to constantly shaking the shredded shredded mushrooms so that they are heated evenly and prevent them from bonding to each other. Deep-fry until golden and crisp, do not fry too much or not enough.
After cooling, weigh the finished product by 200g or 250g, 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 way is golden silk, crisp and crisp, sweet with spicy and unique flavor, so it is a kind of convenient snack suitable for both young and old. This kind of food can not only add value to the mushroom stalk, but also suitable for storage and long-distance sale, and the economic benefit is remarkable.
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Open cultivation of Lentinus edodes with sawdust at high temperature
The technology of cultivating Lentinus edodes with sawdust as raw material under the condition of 30 ℃ high temperature breaks the seasonal restriction of Lentinus edodes cultivation in the past, and can be produced in all four seasons. The method is: boil sawdust with water for 10-20 minutes, pick it up, drain, spread out to dry. For every 1.5 kg of dry material, add 500 ml mixture of 0.1% carbendazim and 0.2% potassium dihydrogen phosphate from the filtrate, mix well and cool, put the culture material on a film of about 0.17 square meters, mix with 40% 50% bacteria, crush and mix well, pour on another thin piece.
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Lentinus edodes Luyu 6
Luyu No. 6 Lentinus edodes. ⑴ characteristics: medium temperature strain, about 60 days old, medium mushroom type, brown epidermis, medium thickness, short stalk, good commercial quality. The main characteristic is that it can adapt to a wide range of temperature, and it can produce mushrooms in autumn, winter and spring in large mushroom shed, and adapt to protected cultivation in summer. Suitable for the production of fresh mushrooms, not suitable to cultivate flower mushrooms, the general production cycle is 5-6 months. The suitable temperature of ⑵ was 5-32 ℃ and 8-26 ℃ respectively.
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