Mushroom series food processing

Mushrooms are rich in nutrition, delicious in taste, have the laudatory name of "meat in vegetarian", and have high health care function. The annual output of mushrooms in China ranks second in the world, and the export volume of canned mushrooms reaches 140000 tons, ranking first among the exporters of mushroom products in the world. In the past, the processed products put on the market were limited to dried mushrooms, salted mushrooms and canned mushrooms, and the variety was monotonous, which affected the export rate. Therefore, it is necessary to develop new varieties of mushrooms and expand the market. Four new varieties of processing methods are introduced below.

(1) processing methods of mushroom pickles

1. Pickled billet

Remove the raw materials, wash and drain, add 10-15kg salt per 100 liters of water into salt water, immerse the mushrooms, seal and marinate for 1 week. In the meantime, it was turned twice to make the salt permeate evenly.

two。 Soy sauce stain

After 1 week, drain the salt water, soak it in clean water for 1 day, remove, dry the surface water, and then put it into the sauce jar. Soy sauce according to the proportion of 50kg to 70kg of sweet noodle sauce per 100kg of mushrooms. The suitable temperature is about 20 ℃. Turn it once a day during the soy sauce and get out of the jar 10 days later.

Mushroom pickles taste delicious, not only as a side dish, but also as an ingredient for stir-frying.

(2) processing methods of mushroom kimchi

1. Ingredient

Fresh mushrooms 20 kg, cabbage, celery, lettuce, carrots, green pepper each 4 kg, ginger, liquor, pepper 0.5 kg each, the right amount of sugar.

two。 Raw material treatment

Wash the mushrooms and vegetables with clean water and drain. Cut the celery into 2-3 cm long segments. Other vegetables are cut into 5-6 cm long strips or thin slices.

3. Preparation of kimchi water

Kimchi water with hard water (can keep crisp), every 10 liters of water add 800 grams of salt, boil and cool for use. In order to speed up the pickling speed, a small amount of good quality kimchi or artificial inoculation of lactic acid bacteria can be added to the newly prepared kimchi.

4. Bubble system

Mix mushrooms and vegetables with pepper, white wine, ginger and sugar, put them into a washed pickle jar, pour into kimchi water, cover and seal with water at the top of the jar, seal and ferment naturally. This kind of kimchi has a unique flavor, not only can be cold, but also can be cooked with seasoning.

(3) processing methods of dregs mushrooms

1. Raw material

100 kg fresh mushroom, 100 kg distiller's grains, 7-8 kg salt.

two。 Bad system

Wash and drain the fresh mushrooms and bury them in yellow rice wine lees (distillers' grains can also be exchanged into 10%-15% 15% 15-20 degrees of edible lees) and stored airtight for 1 month. This method can be pickled first and then bad, or salt can be added at the same time.

(4) processing methods of sweet and sour mushrooms

1. Pickling

According to the proportion of 100 kg fresh mushroom and 10 kg salt, one layer of mushroom salt is spread into the bucket layer by layer, sprinkle with 1 / 2 kg salt (antiseptic), cover the bamboo paste and press the stone, remove and drain the salt 24 hours later, marinate again according to the proportion of 100 kg mushroom and 8 kg salt, and the semi-finished product will be made 24 hours later.

two。 Vinegar stain

Soak the semi-finished product in clean water for 12 hours, pour in vinegar, soak for 12 hours, remove and drain the vinegar (about 3 hours).

3. Sugar stain

Mix the vinegar-soaked mushrooms with the same weight of sugar, store them in a clean jar, seal them, soak them for 3 days, remove and drain the sugar.

4. Sugar cooking

Pour the leached sugar solution into a large pot to boil, pour in the soaked mushrooms, cover and cook slowly over low heat, stirring from time to time to make it even. when you boil again, you can go out of the pot to dry, pour out the sugar solution and cool thoroughly, and then pour the mushrooms into the cold sugar solution.

The finished product is sour and salty, sealed in a ceramic container and stored for 1 month. It can be used as refreshments, preserved fruits, cold dishes and seasonings.