The use of edible fungi to process bacterial oil can not only maintain the original flavor and aroma of the fungus, but also have unique health effects and a broad market prospect. It is a good project for the operators of edible fungus to become rich. The processing methods for mushroom health care oil and mushroom health soy sauce are described below:
First, refining mushroom health care oil: (1) raw material selection. When selecting materials, shiitake mushrooms should have a beryllium edge, and spores should not be released. Guiqiu no spots, no insects, spray 2 to 3 hours before harvest. The collected equipment shall not use cloth bags or plastic bags and shall not be squeezed to prevent heat deterioration. At the same time, rapeseed oil, cottonseed oil, soybean oil palm oil and other raw oils with high content of unsaturated fatty acids must be selected for mixed processing or for their own use. (2) Cleaning and cutting. Use scissors to cut off the head filth, dirt, etc. of the mushroom head immediately after the culture. Gently wash with clean water and air dry with a blower. If the mushroom body is clean, it does not need to be cleaned. Mushroom stalk, mushroom cover cut, it is best to split into 2-3 pieces, mushroom stalks can be cut. (3) fried separately. When frying, the amount of edible fungus is 40% to 60% of the fat. If the amount is not enough, then the frying effect is poor; if the amount is too high, it will affect the quality of the later heating (or produce a burnt smell, or water, in addition to flavor). Leaching rate is low). During operation, the oil is heated until it emits smoke, and then 2-4 pieces of onion can be placed. The odor is removed from the oyster sauce. After that, the mushroom shank of the metal mesh cage is dropped into the pot. At this time, the oil temperature can be reduced from 150°C. 120 °C, the fire will be reduced. 2 minutes later put mushroom cover, maintain oil temperature 110-120 ° C, a little turning, fried 6-8 minutes, fried until the mushroom body is yellow and not crispy brown, no water on the pot, immediately mention From the frying cage, the oil and oil bacteria are quickly cooled. (4) ingredients seasoning. When the oil is removed from the fire, salt, pepper, pepper, pepper, garlic, allspice and other spices are added to make all kinds of flavored oil. The bacterial oils that are produced separately can be mixed with various kinds of condiments to make spicy, spiced, sweet and sour flavored snacks, tapas, and convenience foods (broth and noodles). Bacteria oil can not only stir fry, cook, stew, but also serve as seasoning oil for cold dishes, side dishes and pickles. Process fish, shellfish, liver, kidney and other dishes with fungus oil, no smell, no oil, no greasy flavor.
Second processing mushroom health soy sauce: (1) raw material selection. Salted mushrooms to kill 50 kg of green water, pepper 75 grams, 100 grams of pepper, star anise 150 grams, cinnamon 250 grams, 750 grams of ginger, additives 2500 grams, 5 kg of sugar, edible synthetic pigment (red) 3 grams, salt 1500 grams 50 grams of citric acid. (2) Brewing. After the above raw materials are all in quantity, the sugar is boiled first and 0.6% of industrial ammonium sulfate is added. When the sugar is boiled, 0.5% soda ash is added (dissolve with water first). Stop the fire when alkali is added; continue to boil after 5 minutes. The other raw materials were wrapped in four layers of gauze, put into the killing water and boiled for 3 hours. When the pot is ready, add the prepared sugar juice, mix well with additives and food coloring. When the pot is boiling, use a five-layer gauze filter and then install the cylinder. Finally, add citric acid and serve as a citric acid. Avoid the appearance of white freckles on the surface of soy sauce produced by the membranous yeast. (3) Finished product demand: The mushroom health soy sauce processed and manufactured according to the above method is brownish, bright and shiny, with soy sauce aroma and lipid aroma. It is delicious and slightly sweet, and contains the unique flavor of fresh mushrooms. Liquid clarification, no deposition, no fog floating film. The requirements for health indicators are: the number of bacteria is not more than 50,000/ml; the most approximate value of E. coli is no more than 30/100 ml; no pathogenic bacteria; lead (lead) is no more than one in a million. Arsenic (as arsenic) does not exceed 0.5% of the finished product.
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Shengping Safety Protection Locks Manufactur, create to set up in 1989, is an enterprise specialized in the manufacture of different kinds of locks. We have obtained quality system authentications as ISO9001-2000 International Quality Control System Attestation,and we have obtained self-operation export and import right etc. According to many years of producing and R&D experience, we produce locks more than 100 kinds of specification with different kinds of raw materials & styles. Moreover, we can do customized work as per clients`designs.
Bearing the sense of [quality gets victory", our products are popular in domestic market; and with the fame of our product`s [good quality and best prices", we have increased our export all over the world. Now our product lines are mainly for export.
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