Method for making homemade candied mushrooms from fresh mushrooms after picking

Process flow: material selection → pretreatment → sugar soaking → sugar boiling → baking → packaging.

1. Raw material selection: choose fresh mushrooms with medium-sized caps, natural color, intact shape, and no disease or insect spots as raw materials.

2. Pretreatment: 1. Salt water soaking: remove impurities from the harvested fresh mushrooms, immediately put them into 1%-2% salt water and soak for 4 hours-6 hours to increase the firmness of the mushroom bodies. 2. Blanching: pour the cleaned and drained mushroom bodies that have been soaked in salt water into boiling water and blanch for 7 minutes-9 minutes to destroy enzyme activity and prevent browning of the mushroom bodies. 3. Trimming: in order to make the candied mushrooms neat and attractive, trimming must be used to make the mushroom bodies uniform in size. Larger mushroom bodies must be appropriately cut. Mushroom fragments and damaged mushrooms should be removed. 4. Color protection: soak the trimmed mushroom bodies in a 0.2% sodium metabisulfite solution for 8 hours-10 hours, then remove them and rinse them clean in running water.

3. Sugar soaking: add an appropriate amount of granulated sugar to the cleaned mushroom bodies and soak in sugar for 24 hours, then filter out the sugar liquid, adjust the sugar concentration to 50 Baume, boil for about 10 minutes, pour it into a vat while hot, and continue curing for 24 hours.

4. Sugar boiling: pour the mushroom bodies together with the sugar liquid into a double-layer pot and heat to boiling. Use the method of gradually adding sugar, and boil the mushroom bodies until they become transparent. When the sugar liquid concentration reaches 65 Baume, stop the heat immediately. Then pour the sugar liquid together with the mushroom bodies into a soaking vat and soak for 24 hours.

5. Baking: remove the sugar-boiled mushroom pieces and drain them, place them in a shallow dish, and put them into a drying room for baking. The temperature for baking the mushroom pieces is 65°C-70°C, and stop when the mushroom bodies become transparent and no longer stick to the hand.

6. Packaging: the baked candied mushrooms can be packaged in hard plastic food boxes or plastic bags and stored sealed.