Amino Acid,Alpha Ketovaline Calcium,L-Tartaric Acid Food additive Herbicide Co., Ltd. , http://www.chherbicide.com
Mushroom spicy sauce making
1, raw materials, 5 kg of fresh mushrooms, mushroom 2.5 kg, salt 40 grams, 100 grams of MSG, vinegar, 125 ml, 100 ml of white wine, 400 grams of sugar, 300 grams of spicy sauce, 35 grams of pepper pigment, 20 grams of sorghum pigment, Eat agar amount. 2. Raw material processing Fresh mushrooms and oyster mushrooms should be washed with clean water to remove impurities and drain water. ? 3, crush the grinding and boiling water to kill 10 minutes of fresh mushrooms and oyster mushrooms, according to the weight ratio of 4:2, placed in a meat grinder crushed. The crushed mushrooms were added in a volume ratio of 2:3, colloid milled and ground repeatedly 4-5 times until the fineness reached 10-15 microns. In order to maintain the nutrients, the grinding water can be used to kill the water. 4. Addition of ingredients In the grinding process of colloid mill, add salt, monosodium glutamate, vinegar, white wine, sugar, hot sauce, pepper pigment, sorghum pigment and other accessories to make a mushroom paste. The well-dissolved edible agar was added into the prepared mushroom pulp at a ratio of 0.2% at 60°C, and the mixture was stirred while being evenly added. 5. Dispensing sterilization Sterilize the prepared mushroom hot sauce in 250 g or 500 g refined glass bottles, add 1 layer of polypropylene film to the bottle mouth, seal with iron cap and steam pressure at 1 kg/cm2. Sterilize for 45 minutes. ? 6, the finished product This product is solid, was sauce red, spicy refreshing, slightly sour, shelf life of 8-10 months. (462314 Yancheng County, Henan Province Shuangyang comprehensive letter service department Li Defu)??