Noodles with Mushroom Noodles sauce is skillfully made.
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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The variety of mushroom-- tea tree mushroom
Pleurotus ostreatus belongs to the order Umbrella, Umbelliferae, Tricholoma, also known as tea mushroom, oil-tea mushroom, god mushroom. The cap is primary, then flattened, medium light, brown, and the edge is light. The fungus is white and thick. The fold is straight or inconspicuously separated from the stalk, initially brown and later light brown. The stalk is solid, 4-12 cm long, yellowish brown. The bacterial ring is white, membranous, epigynous. The spores are ovate to elliptic. Pleurotus ostreatus is rich in nutrition and its protein content is as high as 19.55%. There are 18 kinds of amino acids in the protein, of which methionine accounts for 2.4%.
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Production technology of mushroom paste
Mushroom flour sauce, brown, shiny, fresh and sweet, salty and palatable, has a special mushroom flavor. 1. The raw materials are prepared by mixing 30kg of mushroom leftovers (secondary mushrooms, crushed mushrooms and mushroom scraps), 100kg of flour, 3.5kg of salt, 200g of five-spice powder, 100g of saccharin, 100g of sodium benzoate, 300g of citric acid and 30L of water. 3. Production points (1) flour grain production will be 100 kg of flour and water 30 liters, evenly mixed, kneaded into thin strips, cut into silkworms
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