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How to process oyster mushrooms by soaking in egg white liquid and deep-frying?

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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

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 dried egg white aqueous solution. To prevent the oyster mushrooms from floating up, place a wire cover slightly larger in diameter than the soaking container on top so that the oyster mushrooms remain below the liquid surface at all times. Place the soaking container into a vacuum tank and reduce the pressure to 4.6663 kPa. The contents of the tank foam violently, and after continuing for 5 minutes they calm down. After the foaming calms down, open the valve to restore the tank to normal pressure; at this point the dried egg white aqueous solution has thoroughly penetrated the oyster mushroom tissue.

(3) Deep-frying. Scoop out the soaked oyster mushrooms with a wire skimmer, drain off the excess egg white aqueous solution adhering to the surface of the oyster mushrooms, and place them into a frying basket with a wire cover. Under a vacuum of 4.6663 kPa, deep-fry for 12 minutes in rice bran oil at an oil temperature of 105°C to 120°C, restore normal pressure, and scoop out to drain off the oil.

(4) Drying and dehydration. Dry the oil-drained fried product at a temperature of 40°C to 50°C until the moisture content of the fried product drops below 3%, and it is then the finished product.

(5) Vacuum packaging. Under vacuum conditions, package the processed dried product in a form favored by distributors; the shelf life can reach 18 months.

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