Production technology of mushroom paste

Mushroom noodle sauce, yellowish brown, glossy, fresh and sweet, salty and palatable, with a special mushroom flavor.

1. Raw material ratio

Mushroom scraps (mushroom, crushed mushroom, mushroom scraps) 30kg, flour 100kg, salt 3.5kg, spice powder 200g, saccharin 100g, sodium benzoate 100g, citric acid 300g, water 30L.

3. Key points of production

(1) flour making: add 100kg flour to 30 litres of water, mix evenly, knead into thin strips, cut into broad bean grains, steam them in a steamer, steam and cool to 25 ℃, add rice strawberry seeds (spores isolated from seed koji). The face is jade, non-sticky and sweet.

(2) in dough making, the flour grains inoculated with Aspergillus oryzae seeds were cultured in a koji pool or plate at a culture temperature of 38-42 ℃. During culture, Aspergillus oryzae is required to secrete strong activity of saccharified amylase and exuberant mycelium growth, but not too many koji spores. The dough is ripe after several days of fermentation.

(3) mushrooms without diseases and insect pests (secondary mushrooms, mushroom roots, crushed mushrooms, etc.) are selected as raw materials, removed impurities, washed and broken into strips, put into a pot and boiled with water for 1 time. Filter to get mushroom juice.

(4) fermentation brewing put the above-mentioned fermented dough koji into a fermentation tank that has been sterilized with 0.3% calcium chlorate solution, rake the dough dough with a disinfection stick and heat up naturally. Then 14 Baomei mushroom juice hot salt water was slowly injected into the surface layer of dough koji, the dosage was equal to that of dough koji, the surface layer was compacted, soy sauce gel was added, and the cylinder mouth was heated for 53-55 ℃. After two days, it was stirred for the first time, then once a day, saccharified after 4-5 days, and ripe fermented grains after 8-10 days.

(5) the ripe fermented grains of soy sauce were ground and screened by stone mill or screw machine, at the same time, steam was heated to 65 ℃, then 300ml aqueous solution dissolved with appropriate amount of five-spice powder, saccharin and citric acid was added, and finally sodium benzoate was added and stirred evenly to make mushroom noodle sauce with delicious taste.