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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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Detailed Explanation of the Processing Technology for Canned Shiitake Mushroom and Meat Sauce
Canned shiitake mushroom and meat sauce is a new type of health food that is deeply welcomed by the market. It is rich in nutrients and has a unique flavor, making it an excellent product for the family dining table. Its processing technology is as follows: 1. Raw materials and auxiliary materials. Shiitake mushrooms: Choose dried shiitake mushrooms with a strong aroma and thick caps, or fresh shiitake mushrooms of good quality. Pork: Choose small-package cut meat with a certificate of conformity (it should undergo chilled acid removal). Doubanjiang: Choose sauce fermented and brewed from broad beans or soybeans, with normal color, moderate viscosity, no impurities, no off-odor, a salt content of 12%-15%, and a moisture content not exceeding 16%.
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Detailed Explanation of the Processing Technology for Puffed Shiitake Mushroom Snacks
Shiitake mushroom is a well-known health-promoting edible fungus. Puffed snacks made with shiitake mushroom powder as an additive are nutritious, crispy in texture, and convenient to eat, making them a nutritious health food suitable for all ages. 1. Ingredients and Formula: Shiitake mushroom powder 10%, refined wheat flour 50%, white granulated sugar 10%, high-quality purified water 30%, with appropriate amounts of vegetable oil, salt, monosodium glutamate (MSG), and flavoring. 2. Key Processing Points: 1. Raw Material Preparation: Remove the stems and impurities from the shiitake mushrooms, wash them clean, dry them in an oven or under the sun
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Detailed Introduction to Honeysuckle Processing Techniques
There are 2 processing methods: air-drying and oven-drying. (1) Sun-drying. Before 1970, producers in Shandong generally chose a wind-sheltered, sunny flat surface or stone slab with long sunlight exposure, spread a thin layer of flowers in the morning, and dried and collected them the same day. This method saves labor and time, but windy days and rainy or overcast weather affect quality. Since 1970, the basket-drying method has been used more often. A basket frame about 1.7 m long, about 0.7 m wide and 5-7 cm high is made from wooden rods, with a base of sorghum stalks or a mat (sorghum stalks are not peeled; the mat should be turned over to absorb water better). Each basket dries 2
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Detailed Explanation of Key Points for Honeysuckle Harvesting and Processing Techniques
Honeysuckle is a commonly used traditional Chinese medicine, with the flower buds used medicinally. It has the functions of clearing heat and detoxifying, dispersing wind and reducing swelling, and is mainly used to treat wind-heat common cold, sore and swollen throat, pneumonia, dysentery, painful swellings and sores, erysipelas, cellulitis, and other conditions. The harvesting and processing techniques of honeysuckle have a great influence on its yield and quality. The harvesting and processing techniques of honeysuckle are introduced as follows: Flowering period. Honeysuckle generally blooms in the 3rd year after planting. The flowering time of honeysuckle is relatively concentrated, with a flowering period of about 15 days. The first batch of flowers is generally picked in mid-to-late May, and then one batch is successively picked every 1 month,
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Detailed Explanation of Processing Methods and Making Techniques for Flavored Dried Fish
Using fish such as rays, white eels, and sea catfish, which inherently have an off-odor, as raw materials, a dried fish product is made that has advantages including good appearance, little fishy odor, resistance to mold, good storability, good surface color after heating and preparation, and a strong fish aroma. The production method involves taking fish meat with the head, internal organs, etc. removed and seasoning it by methods such as immersion in a 0.1-0.5% (by weight) xylose aqueous solution (or a mixed seasoning liquid containing 0.1-0.5% xylose). Then it is sun-dried or hot-air dried at 60°C or below to make the dried product.
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Brief Introduction to the Processing Technology of Fish Chikuwa
Fish rolls (fish chikuwa) are a type of surimi product. They were rarely seen on the Chinese market in the past; they are a product introduced from Japan. In Japan, grilled fish rolls are called "chikuwa", and fish meat rolls are called "Date-maki". They can be eaten directly, or cut into slices and processed into other fancy varieties or eaten as a side dish. Nowadays this kind of aquatic processed product is sold in large supermarkets across China. 1. Process flow: surimi -> grinding and kneading -> forming -> grilling. 2. Main steps: 1. The production of the raw surimi is the same as for other surimi products; its
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Processing Methods and Technical Key Points for Sweet Potato Yogurt
Sweet Potato Yogurt: 1. Preparation of sweet potato pulp: Take fresh, plump sweet potatoes that are free from mold, disease, and mechanical damage, wash them clean, boil them at 95-100°C for 3-5 minutes, and blend them into a pulp for later use. 2. Formula: sweet potato pulp 40%, fresh milk 60%, sucrose 6%, inoculum 4%, compound stabilizer 0.3% (agar : xanthan gum : monoglyceride = 0.2% : 0.5% : 0.05%). 3. Blending, homogenization, sterilization, cooling: Add appropriate amounts of milk, sugar, and compound stabilizer according to the formula requirements, and use a homogenizer
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Processing Methods and Technical Key Points for Sweet Potato Crispy Cakes
1. Pulping: Peel and wash fresh sweet potatoes, then pulp them with a pulping machine or chop them and grind them into a fine slurry with a stone mill. 2. Filtering: At a ratio of 1 kg sweet potato slurry to 1 kg clean water, place the sweet potato slurry water in a large vat, add clarified limewater, and mix well. The amount of lime used is 0.5%-1% of the weight of the fresh sweet potatoes. Filter the sweet potato slurry water through filter cloth to remove residue. 3. Settling: Let the filtered sweet potato slurry water stand for 12-24 hours. Remove the yellow water and slurry water to obtain crude sweet potato starch. 4. Drying: Take out the sweet potato starch blocks and place them at 60°C-
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Detailed Processing Technology of Sweet Potato Milk Fermented Beverage
1. Process flow: sweet potato juice preparation -- inoculation and fermentation -- blending, homogenization -- bottling, sterilization. 2. Key points of process operation: ① Preparation of sweet potato juice: take fresh sweet potatoes, wash and peel, cut into small pieces, steam-cook with steam for 20 minutes, mash with a masher, add 2 times the amount of water and homogenize in a colloid mill for 5 minutes, adjust the pH value to 6.5 with sodium carbonate solution, fill while hot into a sterile container, and cool to 40°C for later use. ② Inoculation and fermentation: inoculate 5% mixed strains (Lactobacillus bulgaricus : Streptococcus thermophilus at 1:1
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