How to Make Mushroom Spicy Chili Sauce and Preparation Tips

1. Ingredients: 5kg fresh mushrooms, 2.5kg oyster mushrooms, 40g salt, 100g monosodium glutamate, 125ml vinegar, 100ml baijiu (Chinese liquor), 400g white sugar, 300g spicy chili sauce, 35g chili pigment, 20g sorghum pigment, appropriate amount of edible agar.

2. Raw material processing: Wash the fresh mushrooms and oyster mushrooms with clean water, remove impurities, and drain the water.

3. Crushing and grinding: Blanch the fresh mushrooms and oyster mushrooms in boiling water for 10 minutes, then place them in a meat grinder in a 4:2 weight ratio and crush them. Add water to the crushed mushroom pieces in a 2:3 volume ratio, and use a colloid mill to grind repeatedly 4 to 5 times until the fineness reaches 10-15um. To preserve the nutrients, the blanching water can be used as the grinding water.

4. Adding powder and blending: During the colloid mill grinding process, add auxiliary ingredients such as salt, monosodium glutamate, vinegar, baijiu, white sugar, spicy chili sauce, chili pigment, and sorghum pigment to make a mushroom paste. Add the melted edible agar at a ratio of 0.2% to the blended mushroom paste at 60°C, stirring continuously while adding.

5. Packaging and sterilization: Fill the prepared mushroom spicy chili sauce into 250g or 500g refined glass bottles, add 1 layer of polypropylene film inside the bottle, seal with an iron cap, and sterilize under a steam pressure of 1kg per square centimeter for 45 minutes.

6. Finished product: This product is solid, sauce-red in color, spicy and refreshing, with a slight sour taste, and has a shelf life of 8 to 10 months.