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Detailed Explanation of Key Points and Methods for Mushroom Food Processing Technology
I. Mushroom Mixed Vegetables 1. Ingredients: 1 kg fresh mushrooms, 2.4 kg each of kohlrabi, cowpea, and celery, 1 kg salted bamboo shoots, 0.1 kg ginger and garlic, 10 g sodium benzoate. 2. Preparation: Wash the mushrooms and kohlrabi clean, drain the water, and cut into cubes; remove the leaves from the celery, wash clean, soak in clean water for 2 hours, remove and drain the water, and cut into small sections about 3 cm long; chop the washed cowpea; soak the salted bamboo shoots in clean water for 2 days, changing the water several times each day, to remove the saltiness, drain the water, and cut into small slices. Put the above cut
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Key Processing Techniques for Fried Flavor Foods Made from Oyster Mushrooms
Using fresh oyster mushrooms as the raw material, fried processing can produce flavored dried oyster mushrooms and oyster mushroom nutritional oil. 1. Raw material selection: Choose fresh oyster mushrooms of suitable maturity, normal mushroom shape, free of disease spots and insect damage, and with spores not yet released as the raw material. 2. Raw material handling: Cut off the mushroom stems, quickly rinse with clean water to remove debris, drain, then use a fan to blow-dry the surface moisture. Do not soak for too long during washing; if the mushrooms absorb too much water, use a centrifugal spin dryer to remove most of the moisture. After washing, cut the raw material into mushroom strips 2 cm wide. 3. Frying: Use refined rapeseed oil; the oyster mushroom addition
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