Key Processing Techniques for Fried Flavor Foods Made from Oyster Mushrooms

Using fresh oyster mushrooms as the raw material, fried processing can produce flavored dried oyster mushrooms and oyster mushroom nutritional oil.

1. Raw material selection: Choose fresh oyster mushrooms of suitable maturity, normal mushroom shape, free of disease spots and insect damage, and with spores not yet released as the raw material.

2. Raw material handling: Cut off the mushroom stems, quickly rinse with clean water to remove debris, drain, then use a fan to blow-dry the surface moisture. Do not soak for too long during washing; if the mushrooms absorb too much water, use a centrifugal spin dryer to remove most of the moisture. After washing, cut the raw material into mushroom strips 2 cm wide.

3. Frying: Use refined rapeseed oil; the oyster mushroom addition amount is preferably 40% of the oil weight. In an electric fryer, heat the oil temperature to 120-130°C, then place the mushroom strips in a metal mesh basket and fry them in the oil. Pay attention to observing changes in the mushroom strips to adjust the oil temperature, and stir slightly to ensure even heating; the oil temperature must not be too high or too low. Frying time is generally about 10 minutes; when the product turns golden yellow and is slightly crisp, stop heating, lift out the metal mesh basket, and drain off the surface oil.

4. Product blending and packaging:

① The finished product yield of fried dried oyster mushrooms is 30%-35%. Seasonings can be added in proportion according to consumer taste, such as salt, monosodium glutamate, garlic paste, minced ginger, chili powder, Sichuan pepper powder, five-spice powder, soy sauce, white sugar, citric acid, etc., to obtain oyster mushroom slices in various flavors. The product is packed in composite film packaging bags, with capacities of 25 grams, 50 grams, 100 grams, and so on; the weighed product is loaded into the bags through a funnel. The bag opening must not be stained with oil juice, so as to facilitate vacuum sealing by a vacuum sealer under a vacuum degree above 0.09 MPa for vacuuming and heat sealing.

② The oil after frying oyster mushrooms, after filtering through a mesh screen, is directly poured into sterilized glass screw-cap bottles to obtain oyster mushroom nutritional oil.