Processing of edible mushroom condiment

Core hint: the application of all kinds of edible fungus fruiting body, or fruiting body extract and pre-cooking liquid can produce delicious condiments, such as mushroom soy sauce, vinegar and noodle sauce. the method is simple and can comprehensively utilize the leftovers and wastes of edible mushroom processing. improve economic benefits.

The application of all kinds of edible fungus fruiting body, or fruiting body extract and pre-cooking liquid can produce delicious condiments, such as mushroom soy sauce, vinegar and noodle sauce. the method is simple and can comprehensively utilize the leftovers and wastes of edible fungus processing. improve economic benefits.

1. Mushroom soy sauce processing technology: after the pre-cooking liquid of processing mushroom is concentrated, it is prepared in proportion with bean soy sauce, and the flavor and flavor of the mushroom soy sauce is much better than that of ordinary soy sauce.

1) Filtration and concentration of mushroom precooking liquid: the precooking liquid is filtered with gauze or filtered through a 60-mesh sieve to remove debris and other debris. Then decompress and concentrate to 18% ~ 19% according to refraction.

2) preparation of mushroom soy sauce: the ingredient ratio is 40-43 kg of concentrated liquid, 8.0-8.5 kg of refined salt, 9.0-11.0 kg of first-class soy sauce, 0.06% of sodium benzoate or sodium sorbate.

Pour the concentrate into a double pot, add the refined salt, stir until boiling, then add soy sauce, and continue to heat until 80: 85 ℃. Sodium benzoate or sodium sorbate is dissolved in boiling water or hot soy sauce and added to it to get mushroom soy sauce.

3) Sterilization clarification: the prepared mushroom soy sauce was heated to 65-70 ℃ and sterilized for 30 minutes, then put into a storage tank for natural cooling, and after 7 days of clarification, it can be sold separately.

two。 The processing technology of Lentinus edodes soy sauce: cut 1 part of fresh Lentinus edodes into thin slices, add 3 parts of water, or use 1 part of dried Lentinus edodes, mash it into powder, add 10 parts of water, heat it in a pot, soak and extract at 70-80 ℃ for 1 hour, then filter with 4 layers of gauze to get the filtrate. Add 6kg Lentinus edodes extract to 100kg ordinary soy sauce, heat it in the pot and maintain it at 90 ℃ for 1 hour.

3. Production of soy sauce with edible mushroom precooking liquid: after filtering the edible mushroom (such as Pleurotus ostreatus, straw mushroom, mushroom, etc.) with 4 layers of gauze, heat and concentrate, skim the foam at any time, and concentrate to 30% of the original volume, then add 25% salt, 1% monosodium glutamate, a small amount of pepper, pepper, cinnamon and other seasonings, place it in a storage tank for 7 days, absorb the supernatant, and add 60 grams of sodium benzoate and sodium pyrosulfite according to 100 kilograms of supernatant. The finished soy sauce can be obtained by bottling.

4. Mushroom noodle sauce brewing technology:

(1) Raw materials: 15 kg of mushroom scraps (secondary mushrooms, crushed mushrooms, mushroom feet, mushroom chips, etc.), 50 kg of flour, 1.75 kg of salt, 100 g of spice powder, 50 g of saccharin, 50 g of sodium benzoate, 150 g of citric acid and 1.5 kg of water.

(2) technological process:

1) koji-making process: flour + water → mixing, → steaming, → cooling, → inoculation (koji essence or seed) → ventilation culture (koji pool or plate) → cake koji.

2) Sauce-making technology: cake starter → fermentation tank → natural fermentation → plus salt water → sauce gel → heat preservation → finished product.

3) making method:

① noodles: mix well with flour 50kg and water 15kg, make it into broad bean size granules, cook in a human steamer until the cake is jade, non-stick to teeth, slightly sweet, inoculate when cooled to 25: 30 ℃.

② noodle cake koji: it is best to use koji essence (spores isolated from seed koji) to be inoculated, then immediately put into koji pond or qu plate, culture at 38-42 ℃ temperature, culture mature (mycelium growth and development is exuberant, Aspergillus spores should not be too many) is pastry koji.

③ mushroom liquid: wash the mushroom scraps, boil with water for 30 minutes, filter with 3 layers of gauze, take filtered juice, add quantitative salt, filter and set aside.

④ fermented grains of soy sauce: put the dough koji into the fermentation tank, rake it flat with a sterilized stick and heat up naturally. And slowly inject 14 Baume degrees of mushroom juice hot salt water from the surface layer, the dosage is 100% of the flour cake. At the same time, the surface layer was compacted, soy sauce was added to keep it warm, and the cylinder head was strictly insulated for fermentation, and the fermentation temperature was kept at 53-55 ℃. Stir once after 2 days, then once a day, and the fermented grains will be ripe after 8 to 10 days.

⑤ Noodle Sauce: grind the fermented grains and sift them, heat them in steam to 65% 70 ℃, add 300ml water-soluble five-spice powder and saccharin, finally add citric acid and sodium benzoate, stir well to form mushroom noodle sauce.