New method of mushroom processing
Mushrooms are a popular nutrient health food. With the massive development of mushrooms, there are new methods in processing. 1. Mushroom pickles. Pickle: The mushrooms are washed and drained, mixed with 10 to 15 kilograms of salt per 100 kilograms of salt water. The mushrooms are placed in salt water to be immersed for a degree, sealed and marinated for 1 week, during which time they are shaken 2 times to make salt. Infiltration evenly. Sauce stains: pickled mushrooms to drain the brine, soaked in clean water for a day, remove and dry the surface moisture, and then into the sauce tank, according to each 100 kg with sweet and sweet sauce 50 to 70 kg ratio of the sauce, the temperature of about 20 °C It is appropriate. During the stain period, it is shaken once a day and the cylinder can be released after 10 days. It is delicious and can be used as a side dish or as an ingredient for cooking. 2. Mushroom pickles. Ingredients: 20 kilograms of fresh mushrooms, cabbage, celery, lettuce, carrots, green peppers each 4 kilograms, ginger, white wine, pepper each 500 grams, sugar amount. Raw material pretreatment: The mushrooms and vegetables in the above raw materials are washed with clean water and drained. The celery is cut into 2 to 3 cm long sections after the leaves are removed, and other vegetables are cut into 5 to 6 cm long strips. Kimchi Water: Pickle water is better than hard water (can be crisp), 800 grams of salt per 10 kilograms of water, boil in a saucepan, and leave the fire for cooling. In order to speed up the brewing speed, a small amount of good quality pickle water or manually inoculated yeast can be added to the newly prepared pickle water. Infusion: Mix the mushrooms and sliced ​​vegetables with pepper, liquor, ginger, sugar, etc., and put them into the washed kimchi jar. Pour kimchi into the water. Cover the water in the top of the tank and seal it with water. Seal it afterwards. Natural fermentation can be taken out. Can be cold, can also be seasoned and cooked. 3. Sweet and sour mushrooms. Marinated: According to the ratio of 100 kg of washed fresh mushrooms and 10 kg of salt, a layer of salted mushrooms is layered into the barrel and layered in salt, and 1 to 2 kg of salt is sprinkled on the top (preservative), and the bamboo is pressed after the stone is covered. After 24 hours, remove and drain the salt juice and re-salt according to the salt ratio of 100 kg of mushroom 8 kg. After 24 hours, it is a semi-finished product. Vinegar stain: soak the semi-finished product in the purified water for 12 hours, remove and drain the juice (about 8 hours), put it into the jar, pour half the weight of the semi-finished product into the vinegar, dip for 12 hours, and remove and drain the vinegar (about 3 hours). Candied: Leaching out the sugar into the large pot to boil, pour the mushrooms into the stain, cover the simmer and cook slowly, stir from time to time, until the boiled and spread out, at the same time, pour the syrup out of the pan, will be Mushrooms are then poured into porcelain containers and sealed for one month. Can be used for tea, fruit, cold dishes and condiments.
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