Prevention and Control of Diseases and insect pests of Edible Fungi and production Technology of candied Edible Fungi

Core tip: you can choose Lentinus edodes stalk or Lentinus edodes fruiting body. The mushroom stalk is required to be of uniform length, uniform thickness, no impurities, no diseases and insect pests; the mushroom shape is uniform, the meat is thick, and the stalk is 1 cm long.

1. Candied mushroom 

1. Selection of materials:

You can choose Lentinus edodes stalk or Lentinus edodes fruiting body. The mushroom stalk is required to be of uniform length, uniform thickness, no impurities, no diseases and insect pests; the mushroom shape is uniform, the meat is thick, and the stalk is 1 cm long. 

two。 Rinse:

The selected Lentinus edodes fruiting body or Lentinus edodes stalk is trimmed and then rinsed in a rinse solution to remove dirt impurities and rinse the mushroom stalk with clean water. If the Lentinus edodes fruiting body is rinsed, 0.03% sodium pyrosulfite should be added to the water, which can inhibit the oxidase activity of the mushroom body and protect the color of the mushroom body. 

3. Hot boil:

After rinsing and protecting color, taking out and draining the mushroom stalk or fruiting body, put it into 90-100 ℃ hot water and stir and blanch for about 7 minutes to increase elasticity and remove odor. After cooking, remove and squeeze the water, so that the water content in the mushroom stalk is less than 65%. 

4. Plastic surgery, cold soaking sugar:

The dehydrated Lentinus edodes stalk was reshaped and cut into long strips 2 cm long and 0.5 cm thick, then soaked in 40% sugar solution and soaked at room temperature for about 6 hours, so that sugar molecules could enter the mushroom body. 

5. Sugar boil:

First of all, the boiling sugar solution is prepared by adding citric acid and sodium benzoate to 65% sugar juice with concentrations of 1% and 0.05%, respectively. Boil the sugar solution, then pour into the Lentinus edodes stalk soaked in the cold sugar solution, boil over high heat, and then simmer it over low heat. The weight ratio of mushroom stalk to sugar solution is 1 ∶ 1. During cooking, keep stirring with non-iron tools, always use sugar measuring agent to measure sugar concentration, do not boil. The concentration of sugar solution increases continuously with the extension of cooking time, and when it reaches 68% to 70%, the boiling can be stopped. 

6. Drying, packing:

After the sugar is boiled, remove the mushroom stalk or strips, drain the excess sugar, and then spread it on a baking pan, requiring uniform thickness, baking in the oven at 60 ℃ for about 4 hours, turning 2 times for 3 times to make the baking evenly. When squeezing the mushroom stalk or mushroom strips without sugar solution by hand, it can be taken out to cool when it is basically not sticky. After cooling, wrap it in cellophane and seal it in a plastic bag to prevent moisture absorption. 

2. Candied mushroom 

Select no disease, no moth, normal mushroom shape, thick mushroom meat, non-sporidium, mushroom cover size is consistent, remove the mushroom stalk. 

two。 Rinsing, color protection:

Put the selected Pleurotus ostreatus in 0.03% sodium pyrosulfite rinse solution, rinse and protect color, then fish out and drain. 

Put Pleurotus ostreatus after rinsing and color protection into 90% 100 ℃ scalding solution (which contains 0.03% sodium pyrosulfite, which can protect color), blanch for about 7 minutes, cool, drain water and set aside. 

4. Hardening, cold soaking sugar:

The blanched and cooled Pleurotus ostreatus was immersed in 0.4% 0.5% calcium chloride hardener and hardened for 8 hours. The weight ratio of mushroom to hardening solution is 1 ∶ 2. Rinse for 10 hours, remove and drain, then soak in 40% cold sugar solution, cold soak for 5 hours for 6 hours, so that the sugar liquid initially enters the mushroom body. 

First of all, the sugar solution is prepared by adding 1% citric acid and 0.03% sodium benzoate to the 60% sugar solution and boiling the sugar boiling solution. Then pour the Pleurotus ostreatus in the cold soaking sugar solution, boil it over high heat, and then boil it over a gentle fire. When the sugar concentration is gradually concentrated to 68%-70%, the sugar cooking can be finished. 

6. Baking, packing: with Lentinus edodes candied fruit.