Ginger refers to
the rhizome of the genus ginger.Mild and its unique "gingerols" can
stimulate the gastrointestinal mucosa, the gastrointestinal congestion, enhance
the ability to digest, can effectively treat abdominal distension, abdominal
pain, diarrhea, vomiting ,which caused by eating too much cold food and so on.
Mature Ginger, Fresh Ginger, Fresh Root Ginger, Ginger Fresh Weifang Wangyuan Food Co., Ltd , http://www.wangyuanfoods.com
How to salt the mushroom
The straw mushroom grows quickly, and it is very easy to open the umbrella and the harvest is also in the hot season. Because it contains high moisture and abundant protein, it is easily rotted and deteriorated, losing its nutritional value and commercial value. Therefore, it should be processed immediately after harvesting. Salt processing of straw mushroom is basically the same as the principle and method of salt processing of other edible fungi. However, salt evaporation of straw mushroom is very easy to corrupt during the high temperature season, so it is slightly different in the specific operation of processing. The salted straw mushroom first requires the mushroom root cutting to be smooth, without any culture materials and impurities; the elimination of mushroom yellow mushrooms, otherwise it will affect the quality of processing. (1) Rinsing: The straw mushroom is rinsed with water to clean the mud on the mushroom body, and the impurities are promptly picked up when rinsing with fresh water. (2) Precooking: Top cooking must be done in aluminum pans or stainless steel pans. Rinse the water or 10% of the salt water, and pour it into the ratio of 1:2 (2 to 3). Boil for 10 to 15 minutes. (3) Cooling: After cooking, fish it out immediately, pour cold water to cool it, and ask for sufficient coldness. Mushrooms should be kept inside and outside with outside temperature—caused by cooling, it is easy to cause corruption. (4) Salting: Leaching the good straw mushrooms to remove water and then salting. There are two kinds of salting methods, one is salt salt, and the other is salt salt. Raw salt and salting is simple and easy to manage, but improper processing, easy to make the mushroom yellow, affect the quality of processing. The water mushroom will be salted layer by layer per 100 kg and 60-70 kg of salt. Put a layer of salt on the bottom of the tank, add a layer of mushrooms, add salt and add mushrooms. Mix the salt and mushroom until the tank is full. Cover the tank with a layer of salt and cover it until it is marinated. When the barrel is loaded, it is soaked with 22 Baume of cooked salt water. The cooked brine salting method is more scientific, the salted good straw mushroom is bright in color, the mushroom shape is full, and the processing quality is good, but it is a bit more complicated and difficult to manage. Prepare saturated brine first and boil it. After being cooled, pour into straw mushroom and ask salt water to immerse straw mushroom. After full cylinder, cover it with a layer of gauze and add a layer of salt to gauze. This method of salted straw mushroom has good quality and less impurities. Salt salt requirements can be used to dilute tanks, ground salt water. The first time the cylinder is turned up for the first time, after 6 hours, when the salt water Baume degree drops below 10, it is necessary to turn over the cylinder in time, add 22 Baume degrees of cooked salt water, and then cover the gauze and a layer of salt. The second round of overturning can be appropriately extended, generally after 8 to 10 hours, each time it is poured into salted water of 22 Baume degrees, it usually takes 4-5 times to turn over and gradually stabilizes to 21-22. Baume degrees, it takes about - week, the salt is completed. The brine that first turned over should be discarded. The second and subsequent brines can be reused. During the processing, attention must be paid to the observation to prevent foaming in the cylinder and affect the quality of the salt. Once it is found, it should be turned over in time. (5) Bucket: Straw mushroom that is stable at 21-22 Baume, can be barreled. Packing barrels should pay attention: must use brine to submerge the straw mushroom, otherwise it is easy to produce peculiar smell deterioration during storage; also can not increase the straw to cause extrusion in the barrel, in order to influence the quality. In short, the salt processing of straw mushroom is also relatively simple. In the course of operation, as long as the grasp of fast pre-cooking, cooling thoroughly, halogen salty soup, diligent turning cylinder, diligently change halogen, anti-foaming, anti-odor, color protection, stable long , will be able to salt high quality straw mushroom.