Preparation method of Lentinus edodes seasoning

This condiment not only has the unique aroma and taste of Lentinus edodes, but also has moderate acidity, but also contains an appropriate proportion of alcohol, sugar and amino acids, so it is very convenient to use.

Production method 1. The raw materials of this sauce are Lentinus edodes mycelium (also dried Lentinus edodes powder), rice koji (enzyme) and water (neutral or slightly alkaline water). Use 2 liters of fresh koji juice with a concentration of 8: 10 Baume as the medium and put it into a long-necked flask. Use sterilized silk cotton to make the cork, and finally boil it in a small pot for 30 minutes.

two。 Then, the sterilized enzyme solution was cultured at 25: 30 ℃, that is, in the above 2 liters of enzyme solution, 200g dried Lentinus edodes powder and 30ml yeast liquid were added. After 24 hours of culture, small bubbles formed on the surface, emitting the aroma of Lentinus edodes.

3. Then the culture medium and the Lentinus edodes powder containing Lentinus edodes mycelium were added to 100L koji juice, then poured into 1000 liter koji solution and cultured at 25: 30 ℃ for about 10 days. The changes of its composition were determined every day, and sugar and acid were supplemented. The purpose of supplementing acid is to prevent the reproduction of miscellaneous bacteria by replenishing 75% lactic acid per 100 liters of koji juice.

4. With the extension of the fermentation day, the fermentation broth was covered with gluten-like foam with an alcohol concentration of 7-8 degrees, giving off the aroma of Lentinus edodes and fruit.

5. At the end of fermentation, add a small amount of glutinous rice and bleach to increase its aroma and flavor.

6. After fermentation, the supernatant is separated, the insoluble substances are filtered out, and the liquid is clarified. After cooking, it becomes a fragrant and delicious Lentinus edodes sauce.