Processing method for health-boosting flavored oil from edible fungi

Health-boosting flavored oil from edible fungi retains the unique flavor and aroma of edible fungi. It can be used not only for stir-frying but also for cold dishes, and it stores well and is easy to carry. Processing edible fungus oil requires simple equipment and a simple method, making it a very good way to make money.

Raw material selection. For the base oil used in processing, oils with a relatively high content of unsaturated fatty acids, such as rapeseed oil, cottonseed oil, and soybean oil, are better; they can be used alone or processed as a blend. For the oyster mushrooms used in processing, gray varieties are better; for shiitake mushrooms, those cultivated on linden wood or mixed hardwood sawdust are best. Oyster mushrooms should be harvested before the caps have fully flattened and before the spores are released; shiitake mushrooms are best harvested when they have a copper-gong rim and the spores have not been released. In addition, do not spray water 2-3 hours before harvest; the containers used for harvesting must not be cloth bags or plastic bags, and the mushrooms must not be squeezed or stacked, to prevent heating and spoilage.

Raw material handling. When harvesting the mushrooms, use scissors to cut off the section of the stem that has culture material stuck to it, and remove soil, grass fragments, and other impurities from the mushroom bodies. Separate and cut the stems and caps; cut the stems lengthwise once and set them aside separately, and tear the caps by hand into 2-4 pieces depending on their size.

Frying and separation. When frying, the amount of edible fungi added is 40%-60% of the oil. Too little added gives a poor effect, while too much added will affect the quality of subsequent heating, or produce a burnt smell, or leave moisture not fully removed, resulting in a low flavor extraction rate. During operation, heat the oil until it gives off blue smoke, then add 2-4 sections of scallion to remove off-odors. First lower the stems placed in a metal mesh basket into the pot; at this point the oil temperature may drop from 15°C to 120°C. Turn the heat down, and after two minutes add the cap pieces, maintaining the oil temperature at 110-120°C, stir slightly, fry for 6-8 minutes until brownish yellow, then immediately remove from the pot, quickly cool the oil and oil-soaked mushrooms, and filter through a stainless steel mesh sieve.

Storage and processing. Put the separated fungus oil into small-mouthed bottles, seal them, and store at low temperature. Also, according to people's preferences and dietary habits, when the fungus oil is removed from the heat, salt, pepper, chili, Sichuan peppercorn, minced garlic, five-spice powder, and various other seasonings can be added to make fungus oil with a distinctive flavor.