The production of many flavored mushrooms

In the processing of shiitake mushrooms, a large number of shredded mushroom stems are often removed. These mushroom handles

The content of protein, amino acids and vitamins is similar to that of mushroom caps and mushroom pleats. It is a pity to discard them. For some of them, a method for producing multi-flavored shiitake silk using it as a raw material is introduced.

1. Soak and remove the impurities in the broken mushroom stalk, and infect and rot. Put in 2 times the weight of clean water, add appropriate amount of vinegar, soak it for 24 hours and then tear it into filaments, then put it in the sink to flow. The water is washed and then removed by a bamboo sieve and drained.

Second, dry the shiitake mushrooms silk vented ventilated place; where the conditions can be sent to the drying room, with 50 ~ 55 °C temperature baking, when its water content dropped to 18% or less when removed for use.

Third, the ingredients according to starch 80%, sugar 10%, 4% salt, pepper 3%, fresh pepper noodles 2%, monosodium glutamate 1% ratio prepared, and then fully mixed, the amount of water and mix thoroughly. All of the above accessories should meet the national health and food standards. The weight of the ingredients generally accounts for 10% to 15% of the weight of the mushrooms.

Fourth, the fried cauldron Sheng Sheng oil, heated to 150 °C heating, mushroom silk and ingredients mixed, poured into large wire fishing sub-times, set the pan fried. During frying, the fish should be shaken to keep the heat evenly and prevent them from sticking to each other. Fry until golden and crispy.

5. After weighing and cooling, press 200 g or 250 g to weigh it, put it into a food plastic bag and seal it with a sealer.

The multi-flavored shiitake mushroom silk prepared by the above method is yellow filamentous, crunchy and crisp, sweet and spicy, and unique in flavor, and is a convenient and small food suitable for both young and old.

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