Method for manufacturing candied pleurotus nebrodensi
A production method, the technology of dried Linggu, which is applied to the functions of food ingredients, confectionery, and the confectionary industry, can solve the problems that Bailing mushroom is not easy to store, etc., and achieve the enhancement of human immune function, soft texture, and regulation of human physiological balance Effect
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Embodiment 1
[0017] A method for making preserved Bailing mushroom with honey, the specific operation steps are:
[0018] (1) Material selection and washing: Select fresh Bailing mushrooms and Pteris mushrooms with complete shapes and no pests and diseases, remove impurities, remove mushroom feet, divide cluster mushrooms into single flowers, and wash them with clean water for later use;
[0019] (2) Blanching: Add water to the jacketed pot, add 0.2% malic acid and 0.1% vitamin C to the water, heat until the water boils, add the mushroom body, stir gently, take out the mushroom body when it becomes soft, and put it in immediately cooling in cold water;
[0020] (3) Color protection and hardening: Pour the cooled mushroom body into a mixture containing 0.3% sodium bisulfite and 0.15% calcium chloride for color protection and hardening for 5 hours, then remove the mushroom body and rinse it with running water ;
[0021] (4) Evacuation: First prepare 30% maltose solution, then add appropria...
Embodiment 2
[0027] A method for making preserved Bailing mushroom with honey, the specific operation steps are:
[0028] (1) Material selection and washing: Select fresh Bailing mushrooms and flower mushrooms with complete shapes and no pests and diseases, remove impurities, remove mushroom feet, divide cluster mushrooms into single flowers, and wash them with clean water for later use;
[0029] (2) Blanching: Add water to the jacketed pot, add 0.1% citric acid and 0.3% vitamin C to the water, heat until the water boils, add the mushroom body, stir gently, take out the mushroom body when it becomes soft, and put it in immediately cooling in cold water;
[0030] (3) Color protection and hardening: Pour the cooled mushroom body into a mixture containing 0.4% sodium bisulfite and 1.2% calcium chloride for color protection and hardening for 2-4 hours, then remove the mushroom body and wash it with running water rinse clean;
[0031] (4) Evacuation: first prepare 30% sugar solution, then add...
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