Mushroom stem contains a large number of dietary fiber and a variety of physiologically active substances, and processing it with mushroom stem has a broad market prospect.
First, ingredients. Mushroom shank (dry) 100 kg, quality white soy sauce 5 kg, white sugar 5 kg, peanut oil 3 kg, ginger 2 kg, fennel 0.8 kg, onion 6 kg, salt 1.5 kg, rice wine 1.5 kg, allspice 1.2 kg, compound MSG 0.2 kg (a small amount of inosinic acid and guanylic acid are added to MSG).
Second, the handle of mushrooms handle. Use the no-impurity, non-worm-eaten, and mildew-free shiitake stalks, cut into small pieces about 1cm long. The dried mushroom stalks are weighed and poured into the water tank, and the water is soaked for 3-5 hours. During the soaking process, the water should be stirred frequently to make it absorb water evenly and remove the impurities on the stalk. The mushroom stalks are drained and placed in vinegar for 5-6 hours to soften the stalks. It is then poured into water and boiled for 5 minutes, and it is constantly turned and then immediately rinsed with cold water. If fresh mushroom stems are used, add 0.03% sodium metabisulfite in the soaking solution to protect the color and prevent the discoloration of the mushroom stems and affect the product quality.
Third, cooking and playing silk. Put the mushroom shank into a large pot, add appropriate amount of water and boil it with a large fire, and then use a small fire to cook for 2 hours. Use a wooden stick to scatter, remove the mushroom shank, drain the water, and put it in the wire machine.
Fourth, frying. Put the mushroom silk into the pot, cook it in slow fire, and continue to fry until the silk of the mushroom hank is half dry.
Fifth, seasoning. First prepare a compound sauce. Add peanut oil to the pot, heat, add ginger fried moment, add soy sauce, salt, fennel, sugar, rice wine and other spices, cook for 40 minutes under slow fire, add filtered MSG and serve as compound sauce. Then take out the semi-dried mushroom hank wire, put it on a bamboo sieve, cool it, add the compound sauce, and mix well.
Six, loose pine. The seasoned mushroom stalks are placed in a microwave oven and dried with moderate strength for 10-15 minutes. Then, the mushroom wire is further twisted to a fluffy state with a seesaw and is golden yellow.
Seven, packaging. The stalks of mushrooms are weighed into plastic bags and sealed.
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