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1, the choice of materials and processing mushroom-shaped full without open umbrella, no mechanical damage of the mushroom. After washing, the mushroom body was immediately placed in 0.05% sodium metabisulfite solution, and the mushroom body was submerged to achieve the purpose of color protection.
2. Slice the mushroom body with a stainless steel blade into a 40mm10mm or so mushroom piece of the same size and pour it into a sodium metabisulfite solution after slicing. The entire process should be rapid and avoid staying in the air for too long, causing oxidation browning.
3. Boil the mushroom slices and blanch them in boiling water for about 30 seconds to soften the tissue and facilitate the infiltration of sugar. At the same time, it also functions as a passivation polyphenol oxidase.
4, candied in the pot to prepare 60% -65% sugar, and add 0.03% sodium metabisulfite. Mushroom slice sugar solution 1:3 into the mushroom slices, heated to 80-85 °C for 40min. The whole process of controlling the temperature should not be too high, when the mushroom slices sugar content of more than 40%, you can stop cooking.
5, pickled the raw materials immersed in high concentration of sugar solution and further pickled. The sugar concentration is generally maintained at 70%, and the immersion time is 20-24 hours. It is required that the sugar content of the mushroom slices after pickling is more than 55%.
6, dried, such as made of wet candied fruit, generally pickled after removal, dried and can be packaged as a finished product. Dried candied fruit, requiring the pickled mushroom flakes to be removed, drained to the sugar solution, dried at 65-70°C for 20-24 hours, until the mushrooms are not sticky, and the sugar content reaches 55%-65%. That is the finished product.
7. Quality indicators The product is white and yellow in color, with the normal taste and smell of mushrooms. Uniform shape, full sugar, no return sand, no sugar, dense texture. Do not detect pathogens. The total sugar content is 55%-65%, and the water content is 15%-18%. Article Source: China Food News
Mushroom preserves processing technology
Storage processing content: