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2. Blanching and hardening. Put the treated straw mushroom into boiling water and blanch for 2～3min (minutes) to kill the activity of the enzyme, remove it immediately after blanching, put it into cold water, cool it, remove it after cooling and put it in 0.5%～1% The calcium chloride solution is immersed for 10 to 12 hours (hours), hardened and rinsed 3 to 4 times with fresh water to remove the raffinate. Then remove and drain the water, put it in 85°C hot water for 5 minutes (minutes), then move into clean water and rinse 3~4 times.
3. Cold dip liquid sugar. The rinsed straw mushroom was soaked in 40% sugar solution for 12 hours (hours).
4. Concentrate. After cooling, add sugar to make the sugar concentration reach 60%. Then pour the straw mushroom and sugar liquid into the stainless steel pot, boil over the fire, and then use slow fire to boil until the temperature of the sugar liquid reaches 108-110°C. The pot was opened at about 75% concentration (measured with a sugar meter).
5. Baking and sugar coating. Drying room temperature can not exceed 60 °C. Bake 4h (hours) or so, and at the same time, always turn the mushroom product until the straw mushroom is not sticky when it is held by hand. Sugar powdered sugar was immediately added (the sugar was dried and ground into powder at 60-70°C). The dosage is 10% of the weight of the straw mushroom. After mixing evenly, the excess sugar powder is sieved and then packaged according to a predetermined specification.
Mushroom preserves production method
1. Selection and processing. Select mushrooms full, no umbrella, no mechanical damage of straw mushroom, immediately after harvesting into 0.03% sodium metabisulfite solution 6 ~ 8h (hours), and then rinse with water.