MySheen

Mushroom chili sauce

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, 1. Raw materials fresh mushroom 5kg, Pleurotus ostreatus 2.5kg, salt 40g, monosodium glutamate 100g, vinegar 125ml, liquor 100ml, sugar 400g, sesame sauce 300g, pepper pigment 35g, sorghum pigment 20g, edible Agar appropriate amount. two。 Wash fresh mushrooms and mushrooms with clean water to remove impurities and drain water. 3. Grind and grind the fresh mushrooms and Pleurotus ostreatus, which are green in boiling water for 10 minutes, and crush them in a meat grinder according to the weight ratio of 4 ∶ 2. Put

1. Raw materials fresh mushroom 5kg, Pleurotus ostreatus 2.5kg, salt 40g, monosodium glutamate 100g, vinegar 125ml, liquor 100ml, sugar 400g, sesame sauce 300g, pepper pigment 35g, sorghum pigment 20g, edible Agar appropriate amount.

two。 Wash fresh mushrooms and mushrooms with clean water to remove impurities and drain water.

3. Grind and grind the fresh mushrooms and Pleurotus ostreatus, which are green in boiling water for 10 minutes, and crush them in a meat grinder according to the weight ratio of 4 ∶ 2. Add water to the crushed mushroom block according to the volume ratio of 2 ∶ 3, grind it with colloid and grind it again and again for 4 or 5 times until the fineness reaches 10~15um. In order to maintain the nutritional content, the grinding water can be used to remove green water.

4. In the process of colloid grinding, salt, monosodium glutamate, vinegar, liquor, sugar, hot sauce, pepper pigment, sorghum pigment and other accessories were added to make mushroom pulp. Put the melted edible Agar into the mushroom paste at the proportion of 0.2% at 60 ℃, and stir well at the same time.

5. Separate packing and sterilization the prepared mushroom chili sauce is packed in 250g or 500g refined glass bottles with a layer of polypropylene film, sealed with an iron cap, and sterilized under the steam pressure of 1kg square centimeters for 45 minutes.

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