Processing technology of fried flavor food with Pleurotus ostreatus
Using fresh Pleurotus ostreatus as raw material, dried Pleurotus ostreatus and nutritious oil can be prepared by deep-frying.
1. Raw material selection: choose fresh Pleurotus ostreatus with suitable maturity, normal mushroom shape, no disease spots, worm-eaten and undistributed spores as raw materials.
two。 Raw material treatment: cut off the mushroom stalk, rinse quickly with clean water to remove impurities, drain and dry the surface moisture with a fan. Soak in water during cleaning can not be too long, if the mushroom body absorbs more water, you can use centrifugal dryer to remove most of the moisture. After washing, divide the raw material into 2 cm wide mushroom strips.
3. Deep frying: choose refined rapeseed oil, the amount of Pleurotus ostreatus is 40% of the weight of oil, in the electric frying pan, heat the oil temperature to 120-130 ℃, then deep-fry the mushroom strips in a metal mesh frame, pay attention to observe the changes of mushroom strips to adjust the oil temperature, and slightly turn over to ensure uniform heating, the oil temperature can not be too high or too low. Frying time is generally about 10 minutes, the product is golden yellow, slightly brittle, stop heating, put forward the metal mesh frame, and drain the surface oil slick.
4. Product deployment, packaging:
The finished product rate of ① fried dried Pleurotus ostreatus is 30%-35%. Seasonings can be added according to consumer taste, such as salt, monosodium glutamate, mashed garlic, minced ginger, chili powder, pepper powder, five-spice powder, soy sauce, sugar, citric acid and so on. The products are packed with composite film bags with a capacity of 25 grams, 50 grams and 100 grams. The weighed products are packed into the bag through the funnel. The mouth of the bag shall not be glued with oil to facilitate the vacuum sealing machine to empty the heat seal under the vacuum above 0.09MPa.
The oil from ② deep-fried Pleurotus ostreatus is filtered by sieve and then directly put into the sterilized glass cap bottle to get the nutritional oil of Pleurotus ostreatus.
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What are the new high-yielding varieties of Pleurotus ostreatus
There are many varieties of Pleurotus ostreatus in production, such as Pleurotus ostreatus No. 1, Xin 831, Qingfeng 1, Jiangdu 109, Garden 802 and so on. These varieties have a certain influence among the majority of mushroom farmers, and some mushroom farmers often do not change varieties for several years because they prefer a certain variety. This is not necessarily beneficial to the realization of high yield of Pleurotus ostreatus, because the long-term use of a single variety may lead to variety degradation, such as the decrease of variety resistance and yield, thus affecting the benefit of growing mushroom. More new varieties of Pleurotus ostreatus have been introduced in recent years.
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Introduction of excellent varieties of Pleurotus ostreatus
According to the different temperature requirements in the period of fruiting body differentiation, Pleurotus ostreatus was divided into four groups, namely, low temperature type, medium temperature type, high temperature type and wide temperature type. In low temperature type, the optimum temperature for fruiting body differentiation was 10-15 ℃, such as Pleurotus ostreatus, Pleurotus ostreatus, Jingzhou No. 1, Suping 48, 4011. In the medium temperature type, the optimum temperature for fruiting body differentiation was 16-22 ℃, such as Pleurotus ostreatus and Pleurotus ostreatus. In high temperature type, the optimum temperature for fruiting body differentiation was 22 ~ 26 ℃, such as Pleurotus ostreatus, Pleurotus ostreatus, Suping 1.
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