Processing of mushroom and garlic hot sauce

A new compound condiment, mushroom and garlic hot sauce, can be eaten by itself, can be given to relatives and friends, and can be sold as a good way to make use of the market and technology to get rich.

1. Formula

1. Ingredients: 35 kg of Pleurotus ostreatus, 25 kg of bean paste, 35 kg of garlic and 5 kg of red pepper.

two。 Excipients: 5 kg of iodized salt, 3 kg of sucrose, 2 kg of ginger powder, 1 kg of onion powder, 0.5 kg of spice powder, 5 kg of peanut oil and 1 kg of sesame oil (iodized salt and sucrose and other accessories should be added or subtracted according to taste).

II. Operation

1. Preparation: remove the base and impurities of Pleurotus ostreatus, fully wash, drain and dry until there is no water on the surface, crush into crushed powder, do not make water loss. Bean paste can be self-made in advance, can also be purchased, no bean paste can be used instead of noodle paste, increase the dosage to 30kg. After removing the broken and diseased spots, the garlic cloves are soaked, peeled, washed and crushed into crushed powder. Red pepper choose high-quality dry products with red color, moderate spicy taste and moisture content of about 12%. Remove pedicels, remove impurities, wash, drain, and crush after slightly drying.

two。 Deep-fried Pleurotus ostreatus: first put peanut oil in a large pot, heat to smoke (about 140℃), pour Pleurotus ostreatus into oil pan, turn quickly and constantly, deep-fry Pleurotus ostreatus for about 1 minute, when the color of Pleurotus ostreatus turns yellow and crisp, stop heating and remove chopped Pleurotus ostreatus and drain oil.

3. Deep-fried chili peppers: deep-fry the minced chili peppers in a pan and turn them continuously until slightly yellowish brown, stop heating and drain oil. Pay attention to turning evenly to prevent some chili peppers from being fried insufficiently or excessively.

4. Cooling separation: take the peanut oil out of the pot, cool it in a container, precipitate the falling residue, and then separate the oil residue.

5. Heating sauce: the cooled peanut oil is placed in a cauldron and reheated to more than 85 ℃. According to the formula, add green onion powder, five-spice powder, ginger powder and other auxiliary materials. When the green onion powder comes out of flavor, quickly add other raw and auxiliary materials, quickly and fully turn, and heat up to 100 ℃ for about 1 minute to become hot sauce.

6. Canning cover: put the hot sauce into a washed and sterilized spiral glass bottle, measure it by 200g or 225g, then add a layer of sesame oil cover and tighten the bottle cap immediately.

7. Sterilization treatment: in order to prolong the storage time and long-term preservation, sterilization treatment should be carried out. The finished hot sauce bottle can be put in a high pressure sterilizer for producing bacteria. When the pressure rises to 0.1 MPA, it can be maintained for 15 minutes. After sterilization and natural cooling, it can be stored for a long time.