Common processing method of golden mushroom

1. The curing. High osmotic pressure of salt or sugar is used to kill spoilage microbes. Salting can be divided into salt or sugar stains. The methods are as follows:

(1) salted golden mushroom. After washing and removing the mixed mushrooms, treat them with salt water or sodium pyrosulfite solution. Then cook for 10 to 15 minutes, marinate with 12 permium salt water for 3 to 6 days, and then pour into the jar and then marinate with 25 permium salt water for 2 to 3 days. This method can keep the original color, aroma, taste and nutrition of the mushroom basically.

(2) golden mushroom with sugar stain. After washing and removing the mushrooms, soak them in 0.5% calcium chloride and 0.1% sodium pyrosulfite for 20-30 minutes. Then boil for 10 to 15 minutes in 40% sugar solution and chill for 6 to 10 hours. Cook for another 10-15 minutes in 65%~68% syrup and let cool for 24 hours. After drying, the sugar powder is attached and packaged in food plastic bags.

2. Dried. It is divided into natural dry system and manual dry system.

(1) natural dry method. Wash and steam the mushroom body for 10 to 15 minutes. Then spread it out on a bamboo sieve or mat with a thickness of 2 to 3 centimeters until it contains less than 12% water. When turning, you should take it gently, so as not to break the mushroom body.

(2) manual dry method. Far infrared ray and microwave drying method are preferred. Its product appearance, nutrition ingredients are better than the traditional drying oven, oven drying method. But the drying temperature does not exceed 70 ℃. Dry products should contain less than 12% water and should be sealed in non-toxic plastic bags.

3. Canned. After clean needle mushroom, to the eradication of complex, with 98 ℃ hot water hot 5 ~ 8 minutes. Then fill the tank with 2.5% salt water and 0.05% citric acid mixture. The product will be sealed, sterilized and cooled.