New fermentation technology of Lentinus edodes seasoning juice

Lentinus edodes sauce is a new type of high-grade condiment, which not only maintains the unique flavor of Lentinus edodes, but also contains appropriate proportion of alcohol, sugar and amino acids. Its fermentation and brewing technology:

First, brewing raw materials. Main ingredients: Lentinus edodes mycelium, dried Lentinus edodes powder, fresh koji juice, yeast liquid; excipients: sugar, lactic acid, etc.

Second, enzyme culture. Take 2 liters of fresh koji juice with a concentration of 8 ℃ as culture medium, fill it into a long-necked bottle, use sterilized silk cotton as a cork, boil and disinfect it in a small pot for 30 minutes, then add 200g dried Lentinus edodes powder and 30ml yeast liquid to culture for 24 hours, and its surface will form small bubbles and exude the aroma of Lentinus edodes.

Third, fermentation and brewing. The above culture medium and 300g Lentinus edodes powder containing Lentinus edodes mycelium were added to 100L koji juice, then poured into 1000 liter koji solution and cultured under the condition of 25ml 30 ℃ for about 10 days, and its composition changes were determined every day. In order to prevent the reproduction of miscellaneous bacteria, sugar and acid should be replenished in an appropriate amount. Supplement acid to 300 milliliters of lactic acid for every 100 liters of koji juice. With the extension of the fermentation period, a layer of gluten foam will appear on the surface of the fermentation broth. When the concentration is 7 ~ 8 degrees and the juice gives off the flavor of Lentinus edodes and fruit, the fermentation is completed.

Fourth, separation and clarification. After fermentation, the supernatant is separated, the insoluble substances are filtered, and the clarified liquid is obtained. After boiling, it becomes a fragrant and delicious Lentinus edodes sauce.