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How to make sweet potato golden shreds? Detailed production process analysis
The production process of sweet potato golden shreds
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Technical Guide for Disease Control, Fresh-keeping, Storage and Processing of Edible Fungi
Fresh-keeping, Storage and Processing of Edible Fungi
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Detailed Guide to a Series of Mushroom Food Processing Techniques
Mushrooms are nutritious and delicious, enjoying the reputation of "meat among vegetables," and they also have considerable health benefits. China's annual mushroom output ranks second in the world, and its canned mushroom exports reach 140,000 tons, ranking first among the world's mushroom product exporting countries. In the past, the processed products put on the market were limited to dried mushrooms, brined mushrooms, and canned goods, with a monotonous variety that affected the export rate. Therefore, it is very necessary to develop new mushroom varieties and expand the market. The following introduces 4 methods for processing new varieties. (1) Method for processing mushroom pickles
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Introduction to Mushroom Processing Methods and Technical Points
I. Pickled Mushrooms in Soy Sauce 1. Salting the Base: Clean the mushrooms, remove debris, wash and drain them. At a ratio of 10-5 kg of salt per 100 kg, place the mushrooms in brine, just enough to submerge them. Seal and pickle for 1 week, turning them twice during this period so the salt penetrates evenly. 2. Soy Sauce Pickling: Remove the mushrooms and drain off the brine, soak them in clean water for one day, take them out and air-dry, then put them into a soy sauce jar and pickle them in soy sauce at a ratio of 50-70 kg of sweet bean sauce per 100 kg, with the temperature preferably at 20°C. During the soy sauce pickling period, stir once every morning, and after 10 days they can be taken out of the jar. They taste delicious and can be served either as a side dish
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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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Detailed Guide to the Processing Methods and Techniques of Shiitake Mushroom Instant Tea
Instant tea is a solid beverage made by extracting and concentrating the effective soluble substances in tea leaves that determine the color, aroma and taste of the tea infusion, and it is a popular beverage on the international market. Shiitake mushroom instant tea is produced by adding shiitake mushrooms with their unique flavor during the production of instant tea, significantly enhancing the health benefits of the tea without losing the proper flavor of tea; it retains the characteristics of dissolving instantly when brewed, leaving no residue, and being easy to adjust in strength, and it can also be brewed on its own and mixed with milk, fruit juice, honey, sugar, etc., making it deeply loved by consumers. Its production method is introduced as follows:
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What should be paid attention to during the processing of shiitake mushrooms?
Shiitake mushrooms have long been known as a mountain delicacy, rich in nutrients and delicious in taste. Their dried products (commonly known as dried mushrooms) are classified into flower shiitake, winter shiitake, thick shiitake and thin shiitake. However, because current drying techniques and other methods lag behind, dried shiitake products suffer from problems such as poor color, weak aroma and unattractive mushroom shape, seriously affecting their commercial value. If shiitake mushrooms are processed well, their value can be increased by nearly 1 times. The following discusses the key techniques of processing methods for dried shiitake products: 1. Sun-drying method. Stop spraying water on the mushroom bodies 2 days before harvesting shiitake mushrooms, and choose clear weather
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How to master the dehydration step in shiitake mushroom processing
Dehydrated shiitake mushrooms with good commercial value have bright yellow gills, a plump shape, uniform size and a rich aroma. To process good shiitake mushrooms, mastering the "dehydration step" is crucial. 1. Timely harvesting: this is the basis for ensuring the finished mushrooms have bright color. The main reason shiitake mushrooms become discolored during drying is that the mushroom bodies are injured before drying. To overcome this shortcoming and enhance the mushroom bodies' resistance to external pressure, timely harvesting is very important. They should be harvested when the partial veil has fully split and the cap has curled upward like a gong. Do not spray water in the 4 hours before harvest; harvest using the "twist-harvest method",
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A Detailed Guide to Practical Techniques for Shiitake Mushroom Processing and Fresh-Keeping
When harvesting shiitake mushrooms, place them gently in plastic baskets without squeezing or deforming them, then remove impurities from the fruiting bodies, pick out damaged mushrooms, trim the base of the stems, and sort them according to cap size, thickness and moisture content, arranging them on bamboo blinds or reed mats in a ventilated place. They should be processed promptly; piling them together for a long time will reduce quality. 1. Drying shiitake mushrooms (1) Sun-drying: For mushrooms to be sun-dried, stop spraying water directly on the fruiting bodies 2-3 days before harvest to avoid excessive moisture content in the fresh mushrooms. Harvest promptly when the fruiting bodies are 70-80% mature, the partial veil has just broken, and the cap edges curl inward in the shape of a copper gong. It is best to harvest on a sunny day; after harvest, use stainless steel scissors to trim the stem base, sort according to cap size, thickness and moisture content, spread them gill-side up on reed mats or bamboo blinds, and place them in sunlight to dry. Generally, about 3 days of drying is needed to reach full dryness.
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A Detailed Guide to Harvesting and Processing Shiitake Mushrooms
Storage and processing content: Harvesting methods for shiitake mushrooms (1) Harvesting time. It is best to harvest mushrooms on a sunny day, because mushrooms harvested on a sunny day have less moisture and better color; mushrooms harvested on a rainy day have more moisture, are difficult to dry, and are prone to turning black during the baking process, making it difficult to guarantee processing quality. For shiitake mushrooms cultivated indoors with bagged substrate, it is best not to spray water directly on the mushroom logs (blocks) before harvesting. (2) Harvesting method. In winter, temperatures are low, shiitake mushrooms grow slowly, and the harvested mushrooms have thick flesh, a strong aroma, and good quality. In autumn and spring, because temperatures are higher,
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