Preparation method of Edible Mushroom Health Noodle and Identification of Edible fungus Diseases

Core tips: edible mushroom health noodles series are: hericium Erinaceus noodles, mushroom noodles, mushroom noodles and so on, they are common noodles added one or more edible fungus ingredients, the processing method is more or less the same. It is characterized by delicious taste, increased appetite, high nutritional value and dietotherapy.

Edible mushroom health noodles series are: hericium Erinaceus noodles, mushroom noodles, Pleurotus ostreatus noodles and so on, they all add one or more edible mushroom ingredients to the common noodles, the processing methods are more or less the same. It is characterized by delicious taste, increased appetite, high nutritional value and dietotherapy. However, due to the mushroom body dehydration, crushing, mostly in the form of loose powder, lack of stickiness, it is easy to break in the production process, which brings some difficulties to the processing of hanging noodles. After repeated practice and trial production, the author has found out the special technology of "low temperature and dry", which is suitable for the processing of many kinds of mushroom noodles. Taking hericium Erinaceus noodles as an example, this paper briefly introduces the main points of its processing.

1. Raw material formula and product standard Fuqiang powder 100kg, hericium Erinaceus powder 2kg (or hericium Erinaceus juice 20kg), white colone powder 0.5kg, edible salt 1kg. The noodles are 0.8 mm thick, 1 mm wide, 20 cm long and contain 14% ±0.5% moisture.

two。 According to the formula, mix hericium Erinaceus powder and Poria cocos powder into the flour, add 26% filtered salt water or boiled mushroom water, stir in the blender for 10 minutes, so that the flour fully absorbs water and expands and binds each other to form a gluten network. The matured billet has a certain extensibility and is placed in the environment of 25 ±2 ℃ for 15 minutes, and then pressed on the machine.

3. The matured fabric has to go through several double-roll Calendering to form patches and strive for uniform distribution of gluten network; then use a strip mill to cut the noodles into 1mm noodles and finally dry them on the shelf.

4. The relative humidity of the air in the dry room is 70%-80%, and the room temperature is controlled at 15-20 ℃. The noodles are dried slowly by a certain amount of air. To prevent the room temperature is too high, otherwise, the noodles will produce microcracks and cause crisp nai, the drying time is about 8 hours.