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First, the choice of materials and processing. The mushrooms are full and do not have an open umbrella and no mechanical damage. 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.
Second, slice. Using a stainless steel blade, the mushroom body was cut into 40 millimeters and 10 millimeters in size, and mushroom slices of the same size were sliced ​​and poured into 0.05% sodium metabisulfite solution. The entire process should be rapid and avoid staying in the air for too long, causing oxidation browning.
Third, hot. Remove the mushroom slices and blanch in boiling water for about 30 seconds to soften the tissue to facilitate the infiltration of sugar and also to passivate polyphenol oxidase.
Fourth, sugar. 60-65% sugar liquor was prepared in a sandwich pot and 0.03% sodium metabisulfite was added. Pour mushrooms into pieces at a ratio of 1:3 of the mushroom and sugar, and heat to 80-85°C for 40 minutes. The whole process of controlling the temperature should not be too high, when the mushroom piece sugar content of more than 40%, you can stop cooking sugar.
Fifth, pickled. The sauerkraut is soaked in a high concentration of sugar and further marinated. Generally, the sugar concentration is maintained at 70%, and the immersion time is 20-24 hours. It is required that the sugar content of the mushroom chips after pickling is more than 55%.
Six, dry. If made into wet candied fruit, it is usually picked out after pickling and dried to be packaged as a finished product. Dried candied fruit, requiring removal of pickled mushrooms, draining sugar, drying at 65-70°C for 20-24 hours, until the mushrooms are not sticky, sugar content reaches 55-65%, after inspection The packaging is the finished product.
Seven, quality indicators. It is pale yellow in color and has the normal taste and smell of mushrooms. Uniform shape, full sugar, no return sand, no sugar, dense texture, free of pathogenic bacteria, total sugar content of 55-65%, water content of 15-18% for qualified products, can be marketed.
Mushroom preserves not only have high nutritional value, but also have good taste. They are traditional foods that people love very much. Its processing technology is simple and easy, ordinary families can produce production.