Mushroom soup
Take mushroom powder 100g, salt 350g, white sugar (5137,56.00, 1.10%) 100g, monosodium glutamate 80g, white pepper powder 1g, and mix well and serve. The soup can be used as a seasoning for noodles, fast food, dumplings, oysters and other foods, and can also be used as a seasoning and seasoning for various salads and vegetarian soups.
2. Shiitake soy sauce
(1) Raw material formulation Lentinus edodes concentrate 100l, salt 25kg, pepper 100g, pepper 100g, star anise 150g, ginger 750g, premium soy sauce 5kg, citric acid 0.1kg, sodium benzoate 50g.
(2) Making points Select 100kg of lentinus edodes or sub-dried shiitake mushrooms without mildew, no silt, crushed into pellets, add 300kg of water, put in aluminum pan and heat to 70°C to 80°C for 60min, and filter with 4 layers of gauze Get the filtrate. The filtrate was sucked into a vacuum concentrator, heated and concentrated under 80 kPa vacuum, and finally concentrated to a refractive index of 30%. The ingredients in the formula are added to the concentrate, heated to 75° C., filtered, clarified, sterilized, and then placed in a sterile bottle or sealed in a plastic bag for flexible storage. The product is rich in nutrition, with a special flavor of the mushroom flavor of the sauce, for the seasoning share.
3. Shiitake seasoning
(1) Raw material formula: Lentinus edodes juice concentrate 25% to 50%, sodium chloride 8% to 12%, maltodextrin 12% to 18%, fine sugar powder 15% to 30%, vinegar 1.6% to 3.2%, white spirit 3%?6%, vegetable oil 0.3%?0.6%, and 0.01%?0.05%.
(2) Production points 1 The mushroom material was washed, cut into pieces, and leached with hot water at 40°C to 55°C for 4 h to 6 h. The ratio of mushrooms to water was 1:10. After the extraction, the filtrate was filtered to obtain the first filtrate. The filtrate was boiled with water for 1 h and filtered to give the second filtrate. Add water to the filter residue, add cellulase and cellulase enzyme solution 0.6%, leaching for 3h, and filter to obtain the third filtrate. Combine the filtrates three times, concentrate in a vacuum concentrator, and concentrate to achieve a solids content of not less than 15%. The concentrate is sealed and stored at low temperature until use. 2 Mix the sodium chloride, maltodextrin, fine sugar powder, and pepperoni thoroughly, then add the mushroom concentrated liquid, vinegar, wine, and vegetable oil. (3) Pelletizing using a rock granulator with a granulation diameter of 2 mm, drying at a pressure of 40 kPa at a temperature of 50°C to 60°C for about 25 minutes, and then inputting into a centrifugal spray dryer to form a powder, using plastics Bags and other containers are sealed and are finished products. Its unique flavor and excellent flavor.
4. Mushroom sauce
(1) Raw Material Formula 200g of mushroom powder, 20ml of yeast liquid, 100ml of rice koji juice, 3000ml of 75% lactic acid, amount of sugar, glutinous rice, and a small amount of flour.
(2) Making points 1 Select pest-free and moldy shiitake mushrooms, pulverize them into a grinder, and sieve them through a 60-mesh sieve to leave the powder for use. 2 Take 2000 ml of rice koji juice with a mass concentration of 1.06kg/l to 1.08kg/l, and sterilize by boiling for 30 minutes to 40 minutes. Then add 200g of mushroom powder and 20ml of yeast liquid, and incubate at 25°C to 30°C for 24 hours. In the course of cultivation and fermentation, many vesicles are produced on the surface and the fragrance of mushrooms is distributed. 3 In the above fermentation broth, 100 ml rice koji juice was added and mixed, and then cultured at a temperature of 25°C to 30°C for about 10 days. Note that changes in composition were measured every day, and sugar supplementation and acid supplementation were performed. Sugar is used to promote fermentation, and acid is used to control bacterial infection during culture. At the end of the fermentation, a small amount of glutinous rice or flour can be added to the fermentation broth to increase the scent of the fermentation broth. After the end of the fermentation, filter the juice with a frame filter press, clarified, and then remove the supernatant. After boiling, it is a fragrant shiitake mushroom sauce. At this time, it can be divided into bottles and sealed with a lid.
5. Mushroom chili sauce
(1) Raw material formula Take 1kg of mushroom material, 1kg of fresh red pepper, 50g of sesame oil, and the amount of salt.
(2) Production points First, dry the mushrooms to the impurities, wash and dry them, grind them into fine powder, add the appropriate amount of water to the pot, slowly heat the mixture and slowly cook it into a rotten paste. The fresh chili peppers are washed and dried, and either finely chopped or ground into a mud for use. Then, mix the mushroom paste, chilli puree, sesame oil and salt in a pan (pot) together and mix it into the container and seal it. The product has mushroom flavor and spicy taste, can be used as seasonings, but also can be eaten separately, is the best home tourism.
6. Mushroom pine
(1) The raw material formula is selected as raw materials for processing of mushroom root, salt, edible oil, monosodium glutamate, rice wine, sugar, and chili powder.
(2) Make a point 1 material. Choose a fresh shiitake mushroom root that is free of pests, mildew, normal color, and aroma of mushrooms. Cut the hardened part of the root and wash it for use. 2 cook. Pour the root of the mushroom into an aluminum pan, add 3 times the weight of the water, add salt, rice wine, monosodium glutamate, sugar, chili powder and other spices until the water is dry. 3 stir fry. First put the appropriate amount of edible oil in aluminum pan, pour boiling water, then add appropriate amount of garlic, fry until golden yellow, then pour into the boiled shiitake mushroom root, immediately stir fry, this time should pay attention to the heat should not be too busy to prevent Mushroom root charred, stir fry about 20min, slightly cool can be carried out early bake. 4 early baking. Stir the shiitake mushrooms in a baking pan at a thickness of about 3cm. Place the baking pan in an oven and ventilate and bake it at a temperature of 80°C to 90°C. Turn it 2 times 3 times. The root of the mushroom is baked until it is half dry and it stops when the surface is golden brown. 5 rough wire. The dried mushroom roots were added to a crusher to make them loose and coarse fiber-like. 6 reheat baking. Will be in the baking pan in the pan, the thickness of about 3cm, into the oven, in the temperature of 60 °C ~ 70 °C under the condition of 3h? 4h ventilation, turning 2 times? 3 times, that is, semi-finished products. 7 playing silk. The semi-finished product is placed in a crusher, and the distance between the grinding discs is appropriately adjusted so that the pulverized shreds become loose and uniform fiber flocks. 8 fried pine. Mushroom pine into the fried pine machine, in the 50 °C ~ 60 °C temperature conditions to roast to fluffy, and aroma overflow, that is, mushroom products. Mushroom pine can also be blended with meat floss in certain proportions to produce different specifications of shiitake mushrooms or beef mushrooms.
Health foods contain a certain amount of functional health ingredients, which can regulate the functions of the human body, have specific effects, and are suitable for specific groups of people. General food does not have specific functions, and there is no specific range of people to eat. Health food cannot be directly used to treat diseases. It is a human body mechanism regulator and nutritional supplement.
DHA, NMN, MCT, CLA, Melatonin, Creatine
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