MySheen

Mushroom food processing technology

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, 1. Mushroom brocade 1, raw material fresh mushroom 1 kg, kohlrabi, cowpea, celery 2.4 kg each, salted bamboo shoot 1 kg, ginger, garlic 0.1 kg, sodium benzoin 10 grams. 2. Rinse mushrooms and kohlrabi, drain water and cut into small pieces; rinse celery after removing leaves, soak in water for 2 hours, remove and drain water, cut into small pieces about 3 cm long; cut clean cowpeas; soak salty bamboo shoots in clean water for 2 days, change water several times a day, remove salty taste, drain water, and cut into small pieces. Cut the above well

Mushroom assorted vegetables

1. Raw material fresh mushroom 1 kg, kohlrabi, cowpea, celery 2.4 kg each, salted bamboo shoot 1 kg, ginger, garlic 0.1 kg, benzoin sodium 10 grams.

2. Rinse mushrooms and kohlrabi, drain water and cut into small pieces; rinse celery after removing leaves, soak in water for 2 hours, remove and drain water, cut into small pieces about 3 cm long; cut clean cowpeas; soak salty bamboo shoots in clean water for 2 days, change water several times a day, remove salty taste, drain water, and cut into small pieces. Soak the above-mentioned raw materials in soy sauce for 3 days (it is suitable for submerged vegetables), then add ginger, garlic cloves, benzoin sodium, etc., mix evenly into the container, seal for 1 month and eat.

3. The mushroom assorted vegetables made from the finished products are elegant in color and fragrant in taste.

Bean paste mushrooms

1, raw materials fresh mushrooms 1 kg, bean paste 10 kg, pepper, pepper, cumin the right amount.

2. Wash and dice mushrooms, add bean paste, add powder seasoning such as pepper, pepper and cumin, stir evenly, put into steamer and cover for 2 hours, then pour into container and seal, which can be stored for 1-12 months.

3. The finished product is fresh, spicy and palatable, full-bodied and unsealed with eating. It can be used as flavor food or cooking seasoning.

Mushroom kimchi

1, raw materials fresh mushroom 1 kg, cabbage, cabbage, celery, lentils, lettuce, carrots, green pepper 0.5 kg each, ginger, liquor, pepper 50 grams each.

2. Wash the above raw materials in clean water and drain. Wash the celery after removing leaves, cut into 3 cm long segments, the rest of the vegetables are cut into 7 cm long strips or thin slices, put a pot on the fire, add 0.4 kg salt to every 5 kg of water, boil into salt water, boil and leave the fire to cool. Mix the chopped vegetables with ginger, white wine and pepper, put them into the container, then pour into the cooled salt water, seal the lid, store indoors for 10 days and let them ferment naturally.

3. The finished product is sour and delicious, slightly spicy and rich in taste, with the function of increasing appetite and aiding digestion.

 
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