Picked mushrooms to make preserved mushrooms
Technological process: select material → pretreatment → sugar stains → sugar boil → baking → packaging.
First, raw material selection: choose fresh mushrooms with medium size, natural color, complete mushroom shape and no disease and insect spots as raw materials.
Second, pretreatment: 1. Soak in salt water: remove impurities from the harvested fresh mushrooms and immediately soak them in 1% murine 2% salt water for 4-6 hours to increase the hardness of the mushroom body. two。 Blanching: the mushroom body washed and drained after soaking in salt water is blanched in boiling water for 7-9 minutes to destroy enzyme activity and prevent mushroom browning. 3. Renovation: in order to make the preserved mushroom neat and beautiful, it is necessary to make the mushroom body of the same size through renovation. Larger mushrooms must be properly sliced. Mushroom body fragments and residual mushrooms should be removed. 4. Color protection: soak the refurbished mushroom body in 0.2% sodium pyrosulfite solution for 8 hours to 10 hours, pick it up and rinse it in flowing water.
Third, sugar stains: add appropriate amount of granulated sugar to the cleaned mushroom body for 24 hours, then filter out the sugar solution, adjust the sugar degree to 50 Baume degrees, boil for about 10 minutes, pour it into the tank while hot, and continue pickling for 24 hours.
Fourth, sugar cooking: pour the mushroom body together with the sugar solution into a sandwich pot and bring to a boil. The mushroom body is boiled until transparent by gradually adding sugar. When the sugar solution reaches 65 Baume degrees, cease fire immediately. Then pour the sugar solution together with the mushroom body into the dipping tank and soak for 24 hours.
5. Baking: pick up and drain the pieces of mushrooms boiled with sugar, put them on a shallow plate and bake them in a dung room. The temperature of baking mushroom pieces is 65 ℃-70 ℃, and stop when the mushroom body is transparent without sticking to the hands.
Packaging: baked preserved mushrooms can be packed in hard plastic food boxes or plastic bags and kept sealed.
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Prairie mushroom
Prairie mushroom is one of the specialties of Inner Mongolia, mainly produced in Hulunbuir, Keshikten, Xilingol prairie. Prairie mushrooms are divided into white, green and miscellaneous three kinds, and the quality of white mushrooms is the best, followed by green-legged mushrooms, followed by others. White mushroom meat is white and fat, with black flowers on the surface; green-legged mushrooms are white on the outside and green inside, with poor quality and taste. The processed and selected net goods can be divided into small mushrooms, sliced mushrooms and dregs mushrooms. White mushrooms from Inner Mongolia are well-known at home and abroad because they are distributed in Zhangjiakou, Hebei Province. Mainly sold to the south and Hong Kong and Macao, Southeast Asia.
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The method of preserving fresh mushrooms
1. Soak in salt water: remove sundries from the roots of fresh mushrooms, soak them in 1% salt water for 10-15 minutes, remove and drain water, put them into plastic bags and keep them fresh for 3-5 days. two。 Soak in water: wash the fresh mushrooms, put them in a container, pour in the water and submerge the mushrooms. If the mushrooms float, you can press a heavy object. This method is suitable for short-term storage, we should be careful not to use iron containers, so as not to blacken fresh mushrooms. If the quantity is large, dry the fresh mushrooms, then put them in a non-iron container and sprinkle them with a layer of fresh mushrooms.
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