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Method for processing candied mushrooms
Edible fungus is rich in nutrients and delicious in taste. In addition to fresh food, processed into dried products, or salted and canned, it can also be further processed and developed to produce a variety of unique and nutritious candied fruit, condiments, sweets, and alcoholic beverages. And so on, this will greatly benefit the further improvement of the economic benefits of edible fungi. Here are some ways to process candied mushrooms. First, the small white mushroom preserves 1, formula: fresh small white mushroom 80 kg, 45 kg of white sugar, 0.15 kg of citric acid. 2, the choice of materials: Selected eighty-nine mature, normal color. The mushroom shape is complete, no mechanical damage, the flowering type is basically the same, there is no pests and diseases, and the qualified raw material without odor is the blank. 3, the blank: the stainless steel knife will be used to trim the small white mushroom foot flower by flowering, the mushroom foot length does not exceed 1.5 cm. 4, gray drift: the fresh billet into the lime water of 100:5, every 50 kg of green body need to use 70 kg of lime water. Gray drift time is generally 12 hours, with bamboo raft pressed into the gray water, to prevent floating, so that the billet ash soot. 5, water drift: Put the billet in the water tank, rinse several times, will be flushed with gray stains and ash juice, and then clear and float for 48 hours, during which the water for 6 times, the ash will be bleached so far. 6, hot billets: pot filled with water, heated and boiled, the billets were placed in boiling water pot, until the water rose again to the boiling point of the billet flip, that is, back to drift. 7, back to drift: hot cook the blanks in the clear water tank back to drift 6 hours, during which the water 1 times, then the candied. 8, brewing syrup: water to add 35 kg of water, after boiling, 45 kg of sugar slowly added, while stirring while adding, then add 0.1% citric acid, until the end of the mix, boil twice A ceasefire. After boiling, egg white or soy milk can be used to remove impurities, and then filtered with four layers of gauze. The concentration is (35B) to wok to 104°C, and it is mixed again in the large vat of the blank and stained for 24 hours. The amount of syrup should be more, and it is better to move the blank in the cylinder. 9, close the pot: also known as cooking honey, the syrup and the billet into the pot, with the medium of boiling sugar liquid until the temperature at 109 °C (40B), into the large tank and still marinated for 48 hours. Since it is a semi-finished product, the pickling time can be as long as one year. If it is in urgent need of food, it must be marinated for at least 24 hours. If the tank can't be used for a moment, it can still be preserved. 10, Crane: Also called honey. When the fresh mash (35B) is boiled to a temperature of 114°C (55B), the billet is cooked in a pot and the honeydew eats a transparent liquid with a slight sense of transparency. When the temperature of the syrup reaches 114°C or so, it enters a large pot ( The icing equipment), when the billet is cooled to 50-60°C, the sugar is evenly mixed with the sugar powder, which is the finished product. 11, sensory requirements: specifications: complete body shape, uniform mushroom shape. Color: milky white. Organization: Moisturizing slag, full of syrup. Taste: pure and sweet, with mushroom flavor. 2. Straw Mushrooms 1. Candied fruit and treatment: The body of the mushroom is full, no umbrella, and no mechanical damage of the straw mushroom. Immediately after harvest, it is placed in 0.03% sodium metabisulfite solution for 6-8 hours, then rinsed with fresh water. clean. 2, blanching and hardening: The treated straw mushroom into boiling water blanching 2-3 minutes to kill the activity of the enzyme, blanching immediately after the scoop, into cold water to cool. After cooling, remove and place in a 0.5-1% calcium chloride solution for 10-12 hours. After hardening, rinse with water 3-4 times to remove raffinate. Then remove and drain water, put it in 85°C hot water for 5 minutes, and then rinse in clean water for 3-4 times. 3. Cold soaking sugar solution: The rinsed straw mushroom was soaked in 40% sugar solution for 12 hours. 4. Concentrate: After cooling, add sugar to increase sugar concentration to 60%, then pour straw mushroom and sugar liquid into stainless steel pot or aluminum pot, boil over, and then use slow fire to boil until sugar temperature reaches 108-110. °C, the sugar concentration was about 75%, ie, the pot was opened (measured with a sugar meter). 5, baking and sugar coating: drying room temperature can not exceed 60 °C. Bake for about 4 hours while turning frequently until the surface of the straw mushroom is not sticky. Immediately after the sugar powder sugar coating (white sugar placed 60-70 °C drying and grinding into powder), the amount of straw for 10%, stir and sieved to remove excess sugar powder, and then packaged according to a predetermined size. Third, the Hericium erinaceus honey candied fruit 1, the choice of materials and processing: Select the normal shape, color white or yellow, no mildew, no fresh spotted Hericium head for raw materials. Hyphae not more than 0.8 cm, the diameter of not more than 5 cm is best. After the autumn harvest, cut off the roots, remove the debris and impurities adhering to the burrs, and immediately immerse in 2% saline solution. Process it as soon as possible. 2, blanching: Put the water in the pot, then add the right amount of citric acid, put the monkey head into boiling 5-6 minutes, picked up, and quickly rinse with cold water. Larger individuals should be properly segmented to make the mushroom uniform, and remove the more broken mushroom body. 3, liquid infusion: Preparation of a solution containing 0.2% sodium metabisulfite, and add the right amount of calcium chloride, be dissolved into the mushroom body, soaked for 6-8 hours, picked up and rinse with water. 4, pickled: According to the weight of mushrooms, adding 40% of the sugar for marinating. After 24 hours, the sugar solution was filtered, heated to boiling, and the concentration of the sugar solution was adjusted to 50%. The solution was poured into the jar while hot and the sugar liquid was inundated with the mushroom body and the pickling was continued for 24 hours. 5. Heating and concentrating: The mushroom body is poured into the pot together with the sugar liquid, heated and boiled, and sugar and a suitable amount of invert sugar are gradually added. The mushroom body is boiled until it has a transparent feeling, and when the concentration of the sugar liquid reaches above 60%, the sugar liquid is then added. Pour into the impregnation tank with the mushroom body, pick up and drain the sugar liquid after soaking. 6. Baking: Put the mushroom body of Liquor-purified sugar liquid into the dish, spread it, and send it to the drying room, and bake it in the temperature of 60-65°C for 8-10 hours. If the moisture content of the mushroom body drops to 24-26%, take out the baking tray and carry out shaping after 16-24 hours of rejuvenation. Use the hand to press the mushroom body into flat round mushrooms and send it into the drying room for a second time. grilled. The temperature is controlled at 55-60°C, about baking time is 6-8 hours, the moisture content is reduced to 17-19%, and you can leave the drying room when you do not touch your hands.