Full process detailed explanation of the processing technology for Baizhi mushroom strips

I. Origin of the name: Baizhi mushroom strips, whose full name is "Siwei Baizhi mushroom strips," are named after the beef tripe-like food. They are made by cutting oyster mushroom caps into long mushroom strips 0.5-1 cm wide, resembling white beef tripe, and the flavor is mildly salty, mildly spicy, mildly sweet, and mildly sour as a ready-to-eat food or convenience food.

II. Process flow: rinse oyster mushrooms -> shred and rinse -> color protection and blanching -> cool and fill jars -> pour in broth and seal -> sterilize and cool.

III. Basic operating procedure: (1) Shred the caps. Harvest large oyster mushrooms at less than 80% maturity, cut off the stipes, rinse off surface dirt and impurities with clean water, and then shred. Cut into mushroom strips 0.5-1 cm wide, put them into a 0.6%-0.8% salt solution, and rinse the mushroom strips for color protection so that they keep their original color and resemble beef tripe food in shape and color, making them appetizing. (2) Color protection and blanching. After rinsing for 10-15 minutes, remove them and put them into a new salt solution to soak for 1-2 hours for color protection treatment. After bringing the 0.6% salt water to a boil, put the soaked and color-protected mushroom strips in to cook and blanch. Depending on the thickness of the caps used for cutting the mushroom strips and the width of the strips, they are generally cooked through in 6-12 minutes. The standard is that upon inspection there is no raw white core. Quickly remove them and put them into running clean water to rinse so they cool quickly. After they are thoroughly cooled, remove them and drain the water. (3) Fill jars. The drained mushroom strips can be manually filled into canning jars. Generally, each 750 ml jar is filled with 400-500 g of mushroom strips. (4) Pour in broth and seal. Immediately after filling the jars, pour in seasoned broth at about 85°C until it is about 0.5 cm from the jar mouth, and then seal. At present, screw caps should generally be used, and where conditions permit, a vacuum machine can be used to seal at 0.06 MPa. (5) After tightening the jar lids, sterilization can be carried out. The sterilization pressure is 0.12 MPa and it is maintained for 30 minutes to complete. After sterilization, the cans are quickly cooled to below 40°C. After sterilization, they can be stored for sale.

IV. Preparation of seasoned broth: the formula mainly contains Nanjiu wine, refined salt, white sugar, white vinegar, as well as seasonings such as ginger, scallion, garlic, chili, Sichuan pepper, and star anise. Prepare a suitable flavor according to market demand. After boiling, cool to about 85°C and then fill the jars.