Detailed Explanation of Key Points and Methods for Mushroom Food Processing Technology

I. Mushroom Mixed Vegetables

1. Ingredients: 1 kg fresh mushrooms, 2.4 kg each of kohlrabi, cowpea, and celery, 1 kg salted bamboo shoots, 0.1 kg ginger and garlic, 10 g sodium benzoate.

2. Preparation: Wash the mushrooms and kohlrabi clean, drain the water, and cut into cubes; remove the leaves from the celery, wash clean, soak in clean water for 2 hours, remove and drain the water, and cut into small sections about 3 cm long; chop the washed cowpea; soak the salted bamboo shoots in clean water for 2 days, changing the water several times each day, to remove the saltiness, drain the water, and cut into small slices. Put the above cut ingredients into soy sauce and soak for 3 days (the vegetables should preferably be submerged), then take them out, add ginger, garlic cloves, sodium benzoate, etc., mix evenly, put into a container, seal for 1 month, and it is ready to eat.

3. Finished product: The prepared mushroom mixed vegetables have a delicate color and a light, fragrant taste.

II. Bean Paste Mushrooms

1. Ingredients: 1 kg fresh mushrooms, 10 kg bean paste, appropriate amounts of pepper, Sichuan pepper, and fennel.

2. Preparation: Wash the mushrooms and cut into cubes, add them to the bean paste, and add appropriate amounts of powdered seasonings such as pepper, Sichuan pepper, and fennel, stir evenly, put into a steamer, cover, and steam for 2 hours, then pour into a container and seal. It can be stored for 1 month to 12 months.

3. Finished product: Fresh and spicy, suitable to the taste, with a rich aroma. Open and eat as needed; it can be used as a flavorful side dish or cooking seasoning.

III. Mushroom Pickles

1. Ingredients: 1 kg fresh mushrooms, 0.5 kg each of Chinese cabbage, cabbage, celery, hyacinth bean, lettuce, carrot, and green pepper, 50 g each of ginger, baijiu, and Sichuan pepper.

2. Preparation: Place the above ingredients in clean water, wash clean, and drain the water. Remove the leaves from the celery, wash clean, and cut into small sections 3 cm long; cut the remaining vegetables into 7 cm long strips or thin slices. Place a pot on the stove, use a ratio of 0.4 kg salt per 5 kg water, boil into brine, remove from heat after boiling, and let cool for later use. Mix the cut vegetables together with ginger, baijiu, and Sichuan pepper, put them into a container, then pour in the cooled brine, seal the opening, place indoors and store for 10 days, and let it ferment naturally, and it is done.

3. Finished product: Sour and fragrant, tasty, slightly spicy, with a rich mouthfeel, and it has the function of increasing appetite and aiding digestion.