Preparation of Lentinus edodes paste
① Choose fresh, flavor of flour paste (or bean paste), spicy oil, pork, mushrooms, peanuts, spring bamboo shoots, dried bean paste.
② Wash pork and cut it into diced meat; wash mushroom, drain it, cut it into small pieces, fry it in oil pan together with diced meat for later use; fry peanuts in oil pan for later use; peel spring bamboo shoots, cut them into diced pieces, fry them in oil pan together with dried tofu cut into small pieces for later use.
3. Stir-fry the flour paste (or bean paste) in an oil pan for 15 minutes, pour in the above ingredients, add monosodium glutamate, salt, etc., stir evenly, add spicy oil, stir for 15 minutes, and then take out of the pan.
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"Open" inoculation Technology of Lentinus edodes stick
"Open" inoculation of Lentinus edodes is a new technology summarized and innovated in recent years. Because of its convenient operation, no inoculation box, time-saving and labor-saving, this technology is generally welcomed by the majority of mushroom farmers. The technology is introduced as follows: 1. The inoculation site ① chooses the room with wind shelter, cleanliness, dryness, good sealing and no miscellaneous bacteria pollution sources within 50 meters as the open inoculation site. The ② inoculation room must be cleaned and disinfected the day before the stick is moved. two。 The ① was sterilized under atmospheric pressure and kept at 100℃ for 14 hours.
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Processing and fresh-keeping Technology of Lentinus edodes
When Lentinus edodes is harvested, it should be gently placed in a plastic basket and cannot be extruded and deformed, then remove the impurities on the mushroom body, pick out the residual mushrooms, cut off the stalk base, and according to the size, thickness and water content of the mushroom cover, put it on the bamboo curtain or Reed mat and place it in a ventilated place. Should be processed in time, stacked together for a long time will reduce the quality. 1. Drying of Lentinus edodes (1) Sun drying: stop spraying water directly on the mushroom body within 2-3 days before harvest, so as not to cause excessive water content of fresh mushrooms. The mushroom body is seven or eight mature and the bacterial membrane is rigid.
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