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The processing method of Monkey head mushroom preserves

2016-05-19 14:32:02
1. Choosing raw material and processing: choose monkey head mushrooms which are in normal shapes, pure white or slight yellow, free from mould or speckle, the length of hyphe is no more than 0.8cm, the diameter is less than 5cm. Cut roots, clean impurities and then put into 2% of saline solution.
2. Blanching: add clean water and moderate citric acid into the pot, boil Monkey head mushroom in the solution for 5 or 6 minutes, then ladle out and coin cool in running water.
3. Soaking in medical solution: prepare a solution that contains 0.2% of sodium pyrosulfite, then add moderate calcium chloride. After dissolving, add monkey head mushroom and soak for 6 to 8 hours, then ladle out and wash in clean water.
4. Pickling: add 40% of white sugar to pickle in accordance with weights of mushrooms. After 24 hours, leach sugar solution, bring into a boil, adjust the concentration to 50%, pour into the crock immediately and soak for another 24 hours.
5. Heating concentration: put mushrooms and sugar solution into the pot, bring into a boil, add sugar step by step, when mushrooms become transparent and the concentration of sugar solution reaches above 60%, pour sugar solution and mushrooms into the dipping tank, then ladle out after soaking and drain off sugar solution.
6. Roasting: put mushrooms into the plate, lay flat and take into roasting room for 8 to 10 hours in 60 to 65 degrees. Take out the baking tray when water content of mushrooms reduce to 24% to 26%. After regaining for 16 to 24 hours, press mushrooms into oblateness manually, take into roasting room again and control the temperature in 55 to 60 degrees, roast for 6 to 8 hours. Take out of roasting room when the water content reduces to 17% to 19% and feel not sticky. Packaging can be done after the processing of reversion.
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