The use of edible fungus to process bacterial oil not only maintains the original flavor and aroma of the fungus, but also has unique health care functions and a broad market prospect. It is a good project for mushroom operators to become rich. The processing methods for mushroom health care oil and mushroom health soy sauce are described below: First, refining mushroom health care oil: (1) raw material selection. When selecting materials, shiitake mushrooms should have a beryllium edge, and spores should not be released. It is required that there is no spot, no insects, and no water should be sprayed for 2-3 hours before harvesting. The collected equipment shall not use cloth bags or plastic bags and shall not be squeezed to prevent heat deterioration. At the same time, rapeseed oil, cottonseed oil, soybean oil palm oil and other raw oils with high content of unsaturated fatty acids must be selected for mixing processing or for individual use. (2) Cleaning and cutting. Use scissors to cut off the head filth, dirt, etc. of the mushroom head immediately after the culture. Gently wash with clean water and quickly dry the surface with a blower. If the mushroom body is clean, you do not need to clean it. Mushroom stalk, mushroom cover cut, it is best to split into 2-3 pieces, mushroom stalks can be cut. (3) Frying separation. When frying, the amount of edible fungus is 40% to 60% of the fat. If the amount is not enough, the frying and separating effect will be poor. If the amount is too high, the quality of the subsequent heating (or the smell of burnt, or the moisture will not be reduced, the flavor will be affected. Leaching rate is low). During operation, the oil is heated until it emits smoke, and then 2-4 pieces of onion can be placed. The odor of oyster sauce is removed, and then the mushroom shank of the metal mesh cage is dropped into the pot. At this time, the oil temperature can be reduced from 150°C. 120 °C, the fire will be reduced. 2 minutes later put the mushroom cover, maintain the oil temperature 110-120 ° C, slightly turning, fried 6-8 minutes, fried until the mushroom body is yellow and not crispy brown, no water on the pot, immediately mention From the frying cage, the oil and oil bacteria are quickly cooled. (4) ingredients seasoning. When the oil is removed from the fire, salt, pepper, pepper, pepper, garlic, allspice and other spices are added to make all kinds of flavored oil. The isolated oil can be mixed with spicy, spiced, sweet and sour flavored snacks, tapas, and convenience foods (broth and noodles). Bacteria oil can not only stir fry, cook, stew, but also serve as seasoning oil for cold dishes, side dishes and pickles. Process fish, shellfish, liver, kidney and other dishes with fungus oil, no smell, no oil, no greasy flavor. Second processing mushroom health soy sauce: (1) raw material selection. Salted mushrooms to kill 50 kg of green water, pepper 75 grams, 100 grams of pepper, star anise 150 grams, cinnamon 250 grams, 750 grams of ginger, additives 2500 grams, 5 kg of sugar, edible synthetic pigment (red) 3 grams, salt 1500 grams 50 grams of citric acid. (2) Brewing. After the above raw materials are all in quantity, the sugar is boiled and 0.6% of industrial ammonium sulfate is added. When the sugar is boiled, 0.5% soda ash is added (it must be first dissolved in water). Stop the fire when alkali is added; continue boiling after 5 minutes. The other raw materials were wrapped in four layers of gauze, put into the killing water and boiled for 3 hours. When the pot is ready, add the prepared sugar juice. Mix well with additives and food coloring ingredients. Rinse the pan for a few moments and filter it twice with five layers of gauze. Then add the citric acid. (Add citric acid. Prevents white spots on the surface of soy sauce produced by yeast producing yeast. (3) Finished product requirements: The mushroom health soy sauce processed according to the above method is tan, bright and shiny, with soy sauce aroma and lipid aroma; delicious and delicious slightly sweet, and contains the unique flavor of fresh mushrooms. Liquid clarification, no precipitation, no fog floating film. The health index requirements are: the number of bacteria should not exceed 50,000/ml; the most approximate value of E. coli is no more than 30/100 ml; there should be no pathogenic bacteria; lead (in terms of lead) should not exceed one millionth Arsenic (as arsenic) does not exceed 0.5% of the finished product.
Bale Machine is used for silage and grass bale. It`s popular in small farms for packing small silage bales, the weight of silage bales are usually 70-90kgs..
Bale Machine is composed of conveyer belt which can deliver silage to the central bale box, central bale box which bale the bulk silage into round bale, and bale part which rotates fast and pack the round bale with Silage Wrap.
There`re two kinds of bale machine: automatic and semi-automatic ones. For automatic machine, worker just put silage on the conveyer belt, and it can pack itself. For semi-automatic machine, worker has to help it cut the rope, open and close the door of bale box, and put it down to the ground.
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