Flammulina velutipes is an edible fungus cultivated in autumn and winter and early spring. It is famous for its smooth, tender, crisp, nutritious, and palatable taste, especially for salad dishes and hotpots. It is rich in nutrition, fragrant and delicious. , deeply loved by the public. According to the determination, the amino acid content of Flammulina velutipes is very rich, higher than that of common mushrooms, especially the lysine content is particularly high, and lysine has the function of promoting children's intellectual development.
First, the choice of materials
Select not open umbrella, cap diameter is less than 2.5 cm, handle length of about 15 cm, light yellow color, no pests, spots of fresh mushroom as raw material.
Second, fixing
Cut the selected mushroom into the root of the mushroom, shake the culture material and other impurities, and throw it into the citric acid boiling water with a concentration of 0.8%, remove it after fixing it for 5-7 minutes, and immediately cool to room temperature with flowing clean water.
Third, trimming
In order to ensure that the size of the mushroom is consistent, the shape is neat and beautiful, and after the fixing, the oversized or undersized cap should be removed and the cap should be severely removed for other use.
Fourth, color protection
Put the cultivated golden needle mushroom into 0.2% sodium metabisulfite solution and add appropriate amount of sodium chloride for 6-8 hours, then rinse with clean water.
Five, candied
After washing and draining water, add 40% of the white sugar to the candied fruit. After 24 hours, filter out the excess sugar, heat the pan to boiling, and adjust the sugar concentration to Baume 50 degrees. Continue to macerate the mushroom for 24 hours with sugar solution.
Six, candied
The candied mushroom and sugar liquid are poured together into a sandwich pot, heated for sugar cooking, and white granulated sugar is continuously added to the pan. When the mushroom body is boiled transparently and the concentration of the sugar liquid reaches more than 65 degrees in Baume, the fire ceases immediately.
Seven, baking
Remove the boiled golden needle mushroom, drain the sugar liquid on the baking tray, and send it to the drying room for baking at 65-70°C for about 15 hours. When the mushroom body is transparent and sticky, you can remove it from the oven.
Eight, packaging
Quantitative packaging and sealing of qualified golden mushroom pods in plastic food bags can be put on the market or kept in storage.
First, the choice of materials
Select not open umbrella, cap diameter is less than 2.5 cm, handle length of about 15 cm, light yellow color, no pests, spots of fresh mushroom as raw material.
Second, fixing
Cut the selected mushroom into the root of the mushroom, shake the culture material and other impurities, and throw it into the citric acid boiling water with a concentration of 0.8%, remove it after fixing it for 5-7 minutes, and immediately cool to room temperature with flowing clean water.
Third, trimming
In order to ensure that the size of the mushroom is consistent, the shape is neat and beautiful, and after the fixing, the oversized or undersized cap should be removed and the cap should be severely removed for other use.
Fourth, color protection
Put the cultivated golden needle mushroom into 0.2% sodium metabisulfite solution and add appropriate amount of sodium chloride for 6-8 hours, then rinse with clean water.
Five, candied
After washing and draining water, add 40% of the white sugar to the candied fruit. After 24 hours, filter out the excess sugar, heat the pan to boiling, and adjust the sugar concentration to Baume 50 degrees. Continue to macerate the mushroom for 24 hours with sugar solution.
Six, candied
The candied mushroom and sugar liquid are poured together into a sandwich pot, heated for sugar cooking, and white granulated sugar is continuously added to the pan. When the mushroom body is boiled transparently and the concentration of the sugar liquid reaches more than 65 degrees in Baume, the fire ceases immediately.
Seven, baking
Remove the boiled golden needle mushroom, drain the sugar liquid on the baking tray, and send it to the drying room for baking at 65-70°C for about 15 hours. When the mushroom body is transparent and sticky, you can remove it from the oven.
Eight, packaging
Quantitative packaging and sealing of qualified golden mushroom pods in plastic food bags can be put on the market or kept in storage.
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