Production Technology of preserved Straw Mushroom
1. Material selection and treatment. Select straw mushroom with full body, no umbrella and no mechanical damage, immediately after harvest, put it into 0.03% sodium pyrosulfite solution to deal with 6Murray for 8 hours (hours), then rinse with clean water.
2. Blanching and hardening. Blanch the treated volvariella mushroom in boiling water for 2--3min (minutes) to kill the enzyme activity, remove immediately after blanching, cool in cold water, remove after cooling, dip into 0.5% Muhami 1% calcium chloride solution for 10murum for 12h (hours), rinse 3MUE 4 times with clean water after hardening, to remove the residual liquid. Then remove and drain the water, put it into 85 ℃ hot water to keep 5min (minutes), then rinse in clean water for 3 Murray 4 times.
3. Cold soaking sugar solution. Put the rinsed straw mushrooms into 40% sugar solution and soak them for 12 hours (hours).
4. Concentrate. After cooling, add white sugar so that the concentration of the sugar solution reaches 60%, then pour the straw mushroom and the sugar solution into a stainless steel pot, boil it over high heat, and then boil it over a gentle fire until the temperature of the sugar solution reaches 108 ℃. The sugar solution concentration is about 75% (determined by a sugar meter).
5. Baking and icing. The temperature of the drying room should not exceed 60 ℃. Bake for about 4 hours (hours). At the same time, turn the mushroom product frequently until the straw mushroom does not stick to the hand when it is held by hand. Then sugar is coated with white sugar powder (the sugar is dried and ground into powder under 60Murray 70 ℃). The dosage is 10% of the weight of straw mushroom, stir well, sift out the excess powdered sugar, and then pack according to the predetermined specifications.
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Processing of candied straw mushroom and mushroom
First of all, it is necessary to understand the tissue structure and chemical composition of edible fungi such as grass shavings and mushrooms. This kind of edible fungus has large water content, loose and fragile tissue, and it is easy to brown the surface in the processing process to affect the color of the finished product. Therefore, the processing technology should consider the above characteristics, the processing technology is as follows: 1, raw material selection: pick out rotten, sick and chromatic aberration, aged straw mushrooms and mushrooms, as far as possible fresh materials. 2. Pretreatment: after the raw materials have been selected and arranged, the color protection measures should be taken promptly and soaked in 1% salt water, or with
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Key points of cultivation techniques of straw mushroom and wheat straw
Volvariella volvacea is a kind of high-quality edible fungus and a typical high-temperature mushroom species, which is suitable for cultivation in summer. The optimum temperature for mycelium growth of volvariella volvacea was 3039 ℃, the optimum temperature was 36 ℃, the growth was very weak below 15 ℃ or above 42 ℃, the mycelium stopped growing at 10 ℃, and the mycelium died below 5 ℃. The optimum temperature of fruiting body is 28-33 ℃, but it is difficult to form fruiting body below 24 ℃. Therefore, the temperature management of cultivated volvariella volvacea is very strict. 1. Site selection and treatment. Select leeward, sunny, highly dry loam, rich in organic matter to do east-west sunny border, wide 80cm
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