MySheen

Processing method of oyster mushroom sauce

Published: 2024-11-13 Author: mysheen
Last Updated: 2024/11/13, Select 7-8 mature mushroom, remove mushroom feet, wash. in that proportion of 100 kilogram of fresh mushrooms and 5 kilogram of salt, the fresh mushrooms are put into a jar for pickling for 3 days, the brine is removed, 10 kilogram of salt is added into the jar for pickling, 7-10 days are added into the jar, the brine is removed, and proper amount of salt is added for pickling for the third time. At this time, it has reached 22 degrees Be brine, which becomes salt blank and can be preserved for a long time. soak each 100 kg of salt blank in 400 kg of clear water for 8 hour, taking out, draining, soak in clear sweet sauce for 8 hours, taking out, draining

Choose 7-8 mature Pleurotus ostreatus, remove the mushroom feet and wash.

In the proportion of 100 kg fresh mushroom to 5 kg salt, marinate in a jar for 3 days, drain the brine, add 10 kg salt to the tank, remove the salt in 7-10 days, drain the brine, and add the right amount of salt for the third time. At this time has reached 22 degrees Be salt water, become salt billet, can be preserved for a long time. Soak every 100 kg salt blanks in 400 kg water for 8 hours, drain, soak in fragrant sweet sauce for 8 hours, drain for 1 hour, and then salt every 100 kg salt blanks with a mixture of 45 kg sweet sauce, 20 g saccharin and 150 g sodium vanilate. Sauce for 1 day in summer and 3 days in winter. The finished product is red sauce color, sweet and crisp, unique flavor.

 
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