Processing Methods and Technical Key Points for Mushroom and Garlic Fresh Chili Sauce
Oyster mushrooms are difficult to store and transport over long distances. To avoid oversupply during peak season, processing them into a delicious new type of compound seasoning, mushroom and garlic fresh chili sauce, is a good approach.
1. Formula. Oyster mushrooms 25%, broad bean paste 35%, red chili peppers 8-10%, sugar 2-3%, salt 1.5-2.5%, ginger 1%, related spices 0.5%, rapeseed oil and sesame oil as appropriate.
2. Operations
1. Preparation of ingredients: Wash the oyster mushrooms, spread them out to drain, tear them into thin strips, air-dry until mostly dry, then cut into small pieces. Peel the garlic cloves, wash them, and put them in a grinder to grind into a garlic paste. For red chili peppers, choose high-quality ones that are red, strongly spicy, and low in moisture content. Remove impurities, wash, drain, air-dry slightly, then cut finely and chop.
2. Deep-frying the minced oyster mushrooms: Fill a large pot with rapeseed oil and heat to 140-150°C. Pour the minced oyster mushrooms in batches into a wire skimmer with a fairly fine mesh, place in the pot and fry for about 5 seconds, while constantly shaking the wire skimmer so they heat evenly, and remove when crisp.
3. Frying the red chili peppers: Pour the minced chili peppers in batches into the wire skimmer, and fry in the pot until they slightly turn yellow-brown, then stop. Note that the wire skimmer must be shaken constantly to prevent some chili peppers from being under-fried or over-fried.
4. Mixing the sauce: Take out the cooked rapeseed oil from the large pot, add the various raw and auxiliary ingredients separately according to the formula amounts, then filter an appropriate amount of cooked rapeseed oil and add it to the sauce. While stirring thoroughly, heat to above 85°C, maintain for about 1 minute, then fill into jars.
5. Filling into jars: Weigh the sauce at 200 grams or 250 grams, fill into washed and sterilized bottles or jars, add a layer of sesame oil to cover the top, then seal the jars immediately, attach the trademark, and put on the market @#@136@#@. If it needs to be stored for more than 3 months, sterilization treatment should be carried out.