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What are the prospects for deep processing of edible fungi? My view
Views on the prospects for deep processing of edible fungi
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How to process oyster mushrooms by soaking in egg white liquid and deep-frying?
When dried oyster mushroom products are rehydrated and then cooked before eating, they are hard to satisfy consumers in terms of shape, flavor and mouthfeel. However, dried oyster mushroom products processed by soaking in egg white liquid and deep-frying can better retain the original shape and color of the fresh mushrooms, and have a soft mouthfeel so they can be eaten directly. The processing method is as follows: (1) Raw material preparation. Separate and break apart fresh oyster mushrooms, and select those with a cap diameter of about 3 cm for later use. Dissolve dried egg white powder in warm water to make a 13% aqueous solution for later use. (2) Vacuum soaking. Put the oyster mushrooms into the prepared
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Shiitake Mushroom Deep Processing: Production Workflow and Key Technical Points
I. Shiitake Soy Sauce Production Process Generally, each kilogram of shiitake by-products (deformed mushrooms, substandard mushrooms, small mushroom pieces, mushroom stems, and the residue from shiitake submerged fermentation) can be made into 10 kg of premium soy sauce. The production steps are: 1. Raw material selection: 10 kg fresh mushrooms, 400 g dried ginger, 300 g fennel, 250 g Sichuan pepper, 200 g star anise, 200 g orange peel, 150 g cassia bark, 100 g food-grade preservative, 50 g lysine, 50 g monosodium glutamate (MSG), 6 kg roasted salt, 10 kg soybean water, 10 kg warm water
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