Processing Methods and Technical Key Points for Mushroom, Garlic and Chili Sauce

A new type of compound seasoning - mushroom, garlic and chili sauce - can be eaten at home, given to relatives and friends, or sold, making it an excellent way to make money by leveraging the market and technology.

1. Formula

1. Main ingredients: 35 kg oyster mushrooms, 25 kg bean paste, 35 kg garlic, 5 kg red chili peppers.

2. Auxiliary ingredients: 5 kg iodized salt, 3 kg sucrose, 2 kg ginger powder, 1 kg scallion powder, 0.5 kg five-spice powder, 5 kg peanut oil, 1 kg sesame oil (auxiliary ingredients such as iodized salt and sucrose should be adjusted up or down according to taste).

2. Operation

1. Ingredient preparation: Remove the base and impurities from the oyster mushrooms, wash them thoroughly, drain them, and air-dry them until there is no water on the surface, then crush them into small pieces, taking care not to let moisture escape. The bean paste can be made at home in advance or purchased as a finished product; if bean paste is unavailable, flour paste can be used as a substitute, with the amount increased to 30 kg. After removing broken and diseased garlic cloves, soak them in water, peel them, wash them, and crush them into small pieces. For the red chili peppers, choose high-quality dried ones that are red in color, moderately spicy, and have a moisture content of about 12%; remove the stems and impurities, wash them, drain them, air-dry them briefly, and then crush them.

2. Deep-frying the oyster mushrooms: First pour peanut oil into a large wok and heat it until it smokes (about 140°C). Add the oyster mushrooms to the oil and stir them quickly and continuously for about 1 minute, until the oyster mushrooms turn yellow and become crisp. Stop heating, remove the crushed oyster mushrooms and drain the oil.

3. Deep-frying the chili peppers: Put the crushed chili peppers into the wok and deep-fry them, stirring continuously, until they turn slightly yellowish-brown. Stop heating, remove them and drain the oil. Be careful to stir evenly to prevent some of the chili peppers from being under-fried or over-fried.

4. Cooling and separation: Take the peanut oil out of the wok, place it in a container to cool, allow the residue to settle, and then separate the oil from the residue.

5. Heating and mixing the sauce: Place the cooled peanut oil in a large wok and heat it again to above 85°C. Add auxiliary ingredients such as scallion powder, five-spice powder and ginger powder according to the formula. When the scallion powder releases its aroma, quickly add the other raw and auxiliary ingredients, stir quickly and thoroughly, and heat to 100°C, maintaining this for about 1 minute to complete the chili sauce.

6. Filling jars and sealing lids: Put the chili sauce into washed, sterilized screw-top glass jars, measured at 200 g or 225 g, then add a layer of sesame oil on top, and immediately tighten the lids.

7. Sterilization treatment: To extend the storage time and preserve it for the long term, sterilization treatment should be carried out. The finished chili sauce jars can be placed in a high-pressure sterilizer used for culturing strains, and when the pressure rises to 0.1 MPa, maintain it for 15 minutes. After sterilization is completed, allow them to cool naturally, and then they can be stored for the long term.