Deep processing technology of Lentinus edodes

1. Production technology of mushroom soy sauce

Generally, every kilogram of mushroom by-products (abnormal mushrooms, defective mushrooms, mushroom dices, mushroom stems and leftovers of deep fermentation of mushrooms). It can be made into 10 kg of premium soy sauce. The production process is:

1. The raw materials are fresh mushroom 10kg, dried ginger 400g, fennel 300g, prickly ash 250g, aniseed 200g, orange peel 200g, cinnamon bark 150g, edible preservative 100g, lysine 50g, monosodium glutamate 50g, fried salt 6kg, bean water 10kg, warm water 100kg and proper sauce color.

2. Crushing, leaching, washing and draining fresh mushrooms, crushing with stainless steel machinery, crushing manually, not cutting with iron knife. After crushing, soak in warm water (about 50℃) for 5 hours and stir frequently. In order to improve the leaching rate of useful components, edible acid can be used to adjust pH4~4.5. Cook in a stainless steel pan for 5 minutes.

3. Ingredients concentrated: dried ginger, fennel, prickly ash, aniseed, orange peel and cinnamon are added into mushroom materials, stirred, boiled for two times, soaked for 24 hours under low heat, stirred again, boiled for two hours, filtered with a clean cloth bag, and clarified. If low temperature vacuum concentration is used, it should be maintained below 600 mm Hg in the concentration pot. If the pressure is concentrated, the vapor pressure should be maintained at 2.8~3.0kg/cm2 until the refractometer is concentrated to 30%.

4. Mix salt water and soak in 5kg warm water to dissolve the sauce, add water to boil, add salt, stir to dissolve, cool and clarify.

5. The refined finished product is prepared by boiling the above two clarified solutions in a large pot for 5 - 10 minutes, adding monosodium glutamate, lysine, preservatives and soybean water, stirring and melting. The finished product is put into glass bottles or other packaging containers sterilized by steam, sealed and sealed, and can be sold as commodities after sampling quality and hygiene indicators.

II. Processing technology of mushroom seasoning

1. The raw materials are fresh mushroom 16kg, hericium powder 300g, prickly ash powder 200g, fennel powder 200g, orange peel powder 100g, aniseed powder 100g and refined salt 100g.

2. The raw material preparation method comprises the following steps of: cleaning the mushroom by-product, removing impurities, draining water on the surface, baking in a drying room or a dryer at the highest baking temperature of 65 DEG C, spreading and cooling after baking, and crushing in a machine, wherein the finer the better. Then dry fry with slow fire, sift to obtain 2kg mushroom powder after fragrant. Other accessories are pure and fine powder, among which pepper should also be fried and fragrant.

3. mixing the mushroom powder into a mixer, adding all auxiliary materials such as Hericium erinaceus powder, Zanthoxylum bungeanum powder, etc., mixing and stirring in a dry state to obtain about 3.1kg of mushroom seasoning.

III. Method for making mushroom speed solvent

1. The raw materials are fresh mushroom 100 parts, dextrin 120 parts, refined salt 5 parts, compound flavor enhancer 0.5 parts and water 150 parts.

The compound flavor enhancer is prepared by mixing 95% sodium glutamate, 2.5% inosinic acid and 2.5% uronic acid.

2. To prepare mushroom puree, first clean and remove impurities from miscellaneous mushrooms, drain, put them into containers and mash them lightly, or grind them mechanically for later use.

3. Soak mushrooms in paste. Mix dextrin and water according to proportion, heat to 70 DEG C in a rust-free pan, dissolve dextrin and reduce temperature to 40 DEG C to 45 DEG C, add fresh mushroom paste and keep at 40 DEG C for 12 hours.

4. press concentration the raw materials are wrapped in two layers of gauze and pressed to filtrate. The filtrate is boiled at constant temperature for 20 minutes and dried to obtain dry powder crystals.

5. Ingredients packaging: mixing dry powder crystal with refined salt and compound flavor enhancer, stirring evenly, and obtaining compound flavor mushroom instant solvent. After hygiene inspection, re-use sterilized jars or food bags packaged for sale.