Processing technology of canned Lentinus edodes sauce
Canned shiitake mushroom sauce is a new type of health food welcomed by the market. It is rich in nutrition and unique in flavor. It is a good food on the family table. The processing technology is as follows:
1. Raw materials and accessories.
Lentinus edodes: choose dried Lentinus edodes with strong flavor and thick cover or fresh Lentinus edodes of good quality.
Pork: choose small packages with qualification certificate to divide the meat (should be cooled to remove acid).
Bean paste: selected broad bean or soybean fermented sauce, normal color, moderate viscosity, no impurities, no peculiar smell, salt content 12% Mel 15%, water content not more than 16%.
Chili sauce: reddish brown in color, spicy sauce, salt content 12% Mel 14%.
Refined oil: choose refined edible vegetable oil with normal smell, clear and transparent.
Starch: choose white and delicate corn starch without impurities.
Yellow rice wine: the color is clear, the taste is normal, containing alcohol more than 12 degrees.
In addition, there are monosodium glutamate, salt, sugar, garlic, onions and so on.
2. Pretreatment of raw and auxiliary materials.
Soak dried Lentinus edodes in warm water for 4 hours, leave 1 cm stalk, open large Lentinus edodes, split medium Lentinus edodes, and cut into 0.4 cm thick strips. After the meat is slowly thawed, cut into diced meat 1 cm square and use as you go. Add a small amount of water to the bean paste and chili sauce and set aside the soy sauce (0.8 mm in diameter of the sieve hole in the soy machine). Peel and root onions and garlic, wash and chop into rice grains.
3. Make canning.
Each pot uses 8 kg of mushroom strips, 20 kg of diced pork, 25 kg of bean paste, 8 kg of chili, 12 kg of refined oil, 8 kg of onions, 1 kg of garlic, 0.5 kg of monosodium glutamate, 1.5 kg of salt, 8 kg of sugar, 2 kg of starch and 5 kg of yellow rice wine. First, heat the vegetable oil in a sandwich pan, stir-fry the diced pork with onions and garlic, then add shredded pork and other ingredients, heat and boil, then add the starch released by the balance, add while stirring, continue to heat to 85 degrees Celsius and leave the pot when heated to 90 degrees Celsius, while the can is filled with 200 grams (leaving a 1 cm top gap).
4. Sealed sterilization.
Vacuum sealing after canning, heat exhaust can also be used to seal when the central temperature in the tank reaches 85 degrees Celsius. Then sterilize at 115 degrees Celsius for 10 minutes and cool for 50 minutes, then the finished product is finished.
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Production Technology of Pork Pine with Lentinus edodes
1. Raw material handling. Choose about 5 kilograms of lean pork leg meat. Wash and cut into short strips. Take 3% (by meat weight) to dry Lentinus edodes and soak in water. two。 Cooking. Heat peanut oil 3% (by meat weight, the same below), add 1% ginger and deep-fry for a while, add 10% soy sauce, 3% shiitake mushrooms, 50% water, 0.6% refined salt, 5% spring onions, 0.5% fennel, 4% yellow rice wine, simmer for 30 minutes, then filter, add 0.2% compound monosodium glutamate. 3. Cooking meat. Put the meat strips into the pot and add
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Key points of mushroom autumn management
Mushroom fruiting period is long, after autumn, winter and spring three seasons, about 10 months. Generally, it is inoculated from August to September, mushrooms from November to December, and mushrooms grown before December are called autumn mushrooms. The mushroom bag cultivation, autumn management is very important. The key technology is as follows: indoor bacteria. It takes more than 60 days from inoculation to physiological maturity. After inoculation, it should be transferred to the germ room for cultivation in time. The bacteria bags are arranged in a "well" shape, 8~9 layers high, the room temperature is controlled at about 25℃, and the relative humidity is required to be below 70%. 1~6 days after inoculation, hypha was in recovery and germination stage.
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