MySheen

Noodles with Mushroom Noodles sauce is skillfully made.

Published: 2024-11-08 Author: mysheen
Last Updated: 2024/11/08, Prepare raw materials: mushroom leftovers (mushroom, crushed mushroom, mushroom feet, mushroom chips, etc.) 30 kg, flour 100 kg, salt 3.5 kg, spice powder 0.2 kg, saccharin 0.1 kg, citric acid 0.3 kg, sodium benzoate 0.1 kg, water 30 kg. Second, production skills 1, mixing noodles. Mix 100kg flour and 30kg water evenly to form slender strips or broad bean granules, then cook them in a steamer. The standard is that the noodle cake is jade, non-sticky and has

1. Prepare raw materials

Mushroom waste (secondary mushrooms, broken mushrooms, mushroom feet, mushroom scraps, etc.) 30kg, flour 100kg, salt 3.5kg, five spices powder 0.2kg, saccharin 0.1kg, citric acid 0.3kg, sodium benzoate 0.1kg, water 30kg.

II. Production skills

1) and face. 100 kilograms of flour, 30 kilograms of water, evenly mixed, so that it becomes a thin strip or broad bean particles, and then put into a steamer cooking. The standard is that the flour cake is jade-colored, non-sticky, sweet, and inoculated when cooled to 25 ° C.

2. Making music. After the koji cake is inoculated, the koji cake is put into a koji pond or a koji dish for culture at 38 - 42 DEG C in time, and after the koji cake is matured, the koji cake flour is obtained.

3. Mushroom liquid preparation. removing impurities and silt from mushroom leftovers, adding a certain amount of salt, boiling for 30 minutes, cooling, and filtering for later use.

4. Bake sauce. putting the dough into a fermentation tank, raking the dough with a sterilized stick and naturally heating the dough, slowly injecting 14 Baume degree of mushroom juice hot brine into the top layer, wherein the dosage is 100% of the dough, compacting the top layer at the same time, and tightly keeping the lid of the tank for fermentation. The fermentation temperature is maintained at 53~55℃, stirred once after 2 days, stirred once a day, saccharified after 4~5 days, and mature sauce baked after 8~10 days.

5. Make flour sauce. The mature sauce is ground and sieved, and steam is introduced at the same time. The temperature is raised to 60 - 70 DEG C. Then 300 ml of dissolved spiced powder, saccharin and citric acid are added. Finally, sodium benzoate is added and stirred evenly to obtain mushroom flour sauce.

III. Quality standards

1. Sensory indication. Yellow-brown or reddish-brown, shiny; mushroom flavor; sweet and fresh, salty palatable, mildew-free spots and impurities.

2. Physical and chemical indexes. Water content less than 50%, sodium chloride 7%, amino acid 0.3% or more, reducing sugar 20% or more, total acid 2% or less.

 
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