Making Lentinus edodes pine with the stalk of Lentinus edodes
Artificial cultivation of Lentinus edodes, mushroom stalk accounts for about 30% of the fruit body weight, direct consumption is not only tough and difficult to chew, but also not conducive to digestion and absorption. But when it is processed into pine, it not only has a strong flavor of Lentinus edodes, but also has the texture and taste of loose meat, which can not only be eaten alone, but also be used as a filler for flavor food such as powder sausage, pie, steamed buns and so on. Lentinus edodes pine is rich in vitamin B2, vitamin D and dietary fiber needed by the human body, so it is an ideal health food and has a certain effect on the prevention of infantile rickets. The production process of Lentinus edodes pine is simple, and it is especially suitable for small enterprises or families to make and operate.
Raw material formula: every 100 kg of Lentinus edodes stalk, the ingredients are: peanut oil 2-3 kg, high-quality soy sauce 4-6 kg, white sugar 3-4 kg, yellow rice wine 4 kg, crude salt 0.6 kg, monosodium glutamate 0.2 kg, onion 5 kg, ginger, fennel, five spice powder, edible pigment.
Material selection treatment: choose Lentinus edodes stalks without sawdust, moth moth and mildew, first cut into small segments 1 cm long with a shredder, rinse with clean water and soak for 1-2 days to make them fully absorb water and soften.
Pre-boiled shredded shreds: put the soaked handle of Lentinus edodes into a pot, boil with an appropriate amount of water, simmer for a few hours, then mash it with a mallet, crush it, remove it and drain it, and twist it into a high-speed mixer.
Stir-fry the mixture: first put the shredded mushroom handle in an iron pan, cook it over low heat, stir-fry constantly with a shovel, knead it to a semi-dry fiber shape, take out and spread it on a bamboo sieve to cool, then add ingredients to stir.
Make the liquid: first heat the peanut oil, then add ginger slices to fry for a while, then add soy sauce, sugar, yellow rice wine, refined salt and other ingredients, simmer for 30 minutes, filter and add monosodium glutamate to form the ingredient.
Roasted finished product: the semi-finished product of Lentinus edodes handle pine is roasted in an iron pan, and constantly turned and evenly stirred, so that the fiber tissue is completely separated and loose, and the water content of the finished product is not more than 16%. After the pot is cooled, it is packed in a plastic food bag and sealed.
Quality standard: the shape is flocculent, similar to meat pine; the color is golden, bright and shiny, without focal spots; with the unique rich aroma of Lentinus edodes, no mildew or other peculiar smell; no sour, bitter, astringent taste.
- Prev
Production of Rot Fungi from Waste Mushroom
For more than ten years, Xinbin County land mushroom industry has developed on a large scale, and cultivated materials have increased momentum. For a long time, the waste materials after mushroom production in land cultivation have been directly returned to the field to improve the soil, and there has been no research on waste utilization. In recent years, due to climate reasons, the land cultivation mode of shiitake mushroom has gradually changed to the mode of cold-shed bacteria column association, so a lot of abandoned bacteria rods appear every year. This year, only 1560 cold shed mushrooms have been developed, and there will be 7 million kilograms of waste mushroom sticks after mushroom production. In these waste materials,
- Next
Management of Color conversion period of Lentinus edodes planted in blocks
Semi-clinker block cultivation of Lentinus edodes; the color change of mushroom is directly related to the yield and quality. The color conversion layer of Lentinus edodes plays a role similar to bark, which can be divided into four types, namely, reddish brown, dark brown, light brown and grayish white. Brown-red color is the most ideal, which represents moderate density, neat consistency, high yield and good quality. Dark brown indicates that the skin is thicker, the mushroom is late, the single mushroom is larger, and the yield is low. Light brown indicates that the fungus skin is thin, the mushroom is early, concentrated, there are many abnormal mushrooms, the mushroom is small, the umbrella is easy to open, and the yield is low. The gray-and-white fungus can come out.
Related
- Fuxing push coffee new agricultural production and marketing class: lack of small-scale processing plants
- Jujube rice field leisure farm deep ploughing Yilan for five years to create a space for organic food and play
- Nongyu Farm-A trial of organic papaya for brave women with advanced technology
- Four points for attention in the prevention and control of diseases and insect pests of edible fungi
- How to add nutrient solution to Edible Fungi
- Is there any good way to control edible fungus mites?
- Open Inoculation Technology of Edible Fungi
- Is there any clever way to use fertilizer for edible fungus in winter?
- What agents are used to kill the pathogens of edible fungi in the mushroom shed?
- Rapid drying of Edible Fungi