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Second, salted oyster mushroom production method
1. Cooking Mushrooms Place the washed, drained fresh oyster mushrooms into the boiled water and cook for 7-10 minutes. Remove from the stalls and clean them quickly.
2. Preserve the cooled oyster mushroom in 25 Be brine tank or cement tank with a 1:1 ratio of mushroom body to salt water. After salting for 12-24 hours, check the brine concentration. Generally it will drop to 15Be, that is to remove the mushroom body, soak it in the newly prepared 24Be salt water, and mix and measure the salt concentration until it stabilizes at 2OBe. Salt water must be immersed in the mushroom body, and cover the cylinder mouth with gauze or cover the cement pool to avoid falling of mosquitoes and other debris. For preservation, 0.2% citric acid should be added to the soaking solution. That is, 50 kg of fresh mushrooms should be added with 100 g of citric acid to control the pH of the brine to about 3.5. Pickling time is 15 to 20 days.
3. After the marinated fresh mushrooms are marinated, remove them, drain them, and put them in a plastic bucket filled with freshly prepared salt water. Fill them with 22 to 24Be of salt water, and cover and keep them. After a few days of observation, the quality and weight of the sample were checked. The concentration of salt water was not lower than 2OBe.
Third, the production of mushroom soy sauce take Pleurotus ostreatus 5 to 10 kg, chopped and added 50 to 100 kg of clean water to boil juice, with a multi-layered sand filter to the residue, according to the filtrate 50 kg, adding spice Seeds of 47 grams, 50 grams of pepper, pepper 80 grams, 120 grams of star anise, 150 grams of cinnamon, 200 grams of old ginger, salt 1500-1800 grams, 50 grams of sodium benzoate, 35 grams of citric acid, 3000 grams of yew liquor, and put Spiced seeds, pepper, pepper, star anise, cinnamon, ginger (chopped) wrapped in multi-layer gauze, together into the aluminum pot to concentrate about 1.5 to 2 hours, add caramelized liquid 30 minutes before the pot, when the pot Use multiple layers of sand cloth to filter, filtrate into the cylinder, while hot add salt, sodium benzoate, citric acid and other stirring, and adjust the salt concentration to 16 ~ 18Be, let it cool precipitation, sealed in the bottle and Serve.
Pleurotus ostreatus deep processing three methods
First, Pleurotus ostreatus dry method of making mushrooms with more moisture, so the key to baking. Before roasting, the fresh mushroom stalls are discharged on a drying screen, and dried in the sun for a long time under the sun. At the same time, the baking equipment is preheated to about 40° C. to discharge the internal temperature. When roasted, according to the size of the mushroom body, the thickness of the different separate sieve, mushroom stalks down; mushrooms larger body should be sliced. Put the big mushroom on the lower layer and the small mushroom on the upper layer. The temperature at the initial stage of control is about 35°C. After baking for 1 to 2 hours, the temperature is adjusted to 45 to 50°C. After 5 hours, the temperature is adjusted to 60°C. If the temperature rises too high or too rapid, the color of the mushroom body will be deeper, and even blackening; the mushroom cover is easy to crack, curl, and affect the appearance of the finished product. The top quality of the dried mushroom after the drying is: golden yellow bacteria and strong flavor. The drying rate is 10:0.9-1.