Mushroom food processing technology
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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Cultivation Technique of Mushroom in Indoor Multi-layer Bed
Mushroom: Mushroom can be simple straw house, plastic shed, old room and so on. Mushroom room around the window, roof do not open hair dryer. Mushroom built with bamboo or other building materials built into the 4-6 bed frame, each bed frame around the walkway. Culture medium: mushroom culture medium formula is many, the most commonly used formula is every 100 square meters with rice straw 3000 kg, rapeseed cake 300 kg, urea 25 kg, human excrement urine 6000 kg, calcium superphosphate 60 kg, red ash 50 kg, gypsum 50 kg
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Control of physiological Diseases of Mushroom
Mushroom is more sensitive to the environment, poor cultivation environment, will hinder its normal growth and development, resulting in a variety of abnormal phenomena, resulting in the reduction of mushroom yield and quality. The common physiological diseases of mushroom are mycelium growing, hard umbrella opening, thin skin opening early or Pleurotus ostreatus, empty root Pleurotus ostreatus and so on. The symptoms of excessive growth of hyphae are introduced as follows: after the mushroom bed is covered with soil and transferred water, the mushroom villi hyphae will continue to grow to the fine soil surface, and in serious cases, a kind of fine and impervious quilt will be formed, thus delaying the mushroom emergence time and reducing the mushroom.
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