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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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Key Technical Points for Shiitake Mushroom Mycelial Growth and Soaking Management
After inoculation, the mycelium begins to germinate and colonize from days 1-6. At this time, the bag temperature is 1-3°C lower than the room temperature. The room temperature can be controlled at 28°C, and the indoor relative humidity should be kept below 70%. From days 7-15 of mycelial growth, the mycelium germinates and grows 4-5 cm. It is necessary to check whether the mycelial growth is normal. If contaminating microorganisms are found, promptly remove them from the cultivation room for handling, and maintain the room temperature at 24-27°C. Pay attention to ventilation. From days 16-25 of mycelial growth, the mycelium becomes interconnected. Remove the mycelial strips to allow oxygen to enter directly into the depths of the bag. After oxygen is introduced, the mycelial temperature rises rapidly within 12 hours.
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