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Processing method for candied straw mushrooms and button mushrooms

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First, it is necessary to understand the tissue structure and chemical composition characteristics of edible fungi such as straw mushrooms and button mushrooms. These edible fungi have a high water content and loose, fragile tissue, and are prone to browning during processing, which affects the color of the finished product. Therefore, the processing technology must take these characteristics into account. The processing techniques are as follows: 1. Raw material selection: Remove rotten, diseased, off-color, aged, and opened-cap straw mushrooms and button mushrooms; use fresh materials as much as possible. 2. Pretreatment: After the raw materials are selected and trimmed, color-protection measures should be carried out promptly and quickly by soaking in 1% salt water, or

First, it is necessary to understand the tissue structure and chemical composition characteristics of edible fungi such as straw mushrooms and button mushrooms. These edible fungi have a high water content and loose, fragile tissue, and are prone to browning during processing, which affects the color of the finished product. Therefore, the processing technology must take these characteristics into account. The processing techniques are as follows:

1. Raw material selection: Remove rotten, diseased, off-color, aged, and opened-cap straw mushrooms and button mushrooms; use fresh materials as much as possible.

2. Pretreatment: After the raw materials are selected and trimmed, color-protection measures should be carried out promptly and quickly by soaking in 1% salt water, or soaking in 0.1% sodium bisulfate for color protection for 4 to 6 hours.

3. Hardening treatment: Prepare a 0.1% calcium dichloride solution and soak for 6 to 8 hours before use.

4. Sugar liquid preparation: 40% sugar liquid; the amount of granulated sugar used is 0.6 times that of the raw material. Add 0.2% citric acid, 0.5% salt, and 0.05% potassium sorbate to the sugar solution. After the mixed liquid is boiled, pour it hot over the edible fungus raw materials. Because the raw materials are fragile and not tolerant to boiling, they cannot be boiled directly with the sugar liquid; only repeated soaking can be used.

5. Sugar penetration: multiple soaking method. Each day, only the sugar liquid is heated and concentrated separately, gradually increasing the sugar concentration so that the raw materials gradually absorb sugar, because the raw material tissue is relatively loose and easily absorbs sugar. Its production cycle is 5 to 7 days to achieve the purpose of sugar penetration, and the final sugar concentration, calculated as soluble solids, reaches 60 to 65%.

6. Drying: Remove the candied edible fungi from the sugar liquid and spread them on drying trays, then dry at 65°C. When the final product moisture content reaches 25 to 26%, drying can be stopped.

7. Packaging: Pack in small quantities of 50 to 100 grams per plastic film bag, with a beautifully designed paper box as the outer package. The product is sweet and sour, delicious, has the aroma of edible fungi, and does not lose the health benefits of edible fungi.

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