Edible mushroom health flavor oil processing
1, raw material selection The raw material oil used for processing is preferably an oil having a relatively high content of unsaturated fatty acids such as rapeseed oil, cottonseed oil, soybean oil, and palm oil, and can be used alone or in combination. For the processing of oyster mushrooms, gray varieties are preferred, and shiitake mushrooms are best cultivated with section wood or mixed wood chips. Pleurotus ostreatus must be flattened and the spores not harvested when harvested; shiitake must have scalloped edges and spores should not be released. In addition, water shall not be sprayed for 2-3 hours before harvesting. The collected equipment shall not be used in bags or plastic bags, and shall not be squeezed to prevent heating deterioration. 2, raw material processing When harvesting mushrooms, use a pair of scissors to cut off a piece of mushroom stalk that is sticky to the culture material. There should be another piece of soil that is contaminated by dirt and grass clippings. Mushroom shank, mushroom cover cut, mushroom stalk longitudinal cut a knife another put, mushroom cover depending on the size of its hand into 2-4 pieces. 3, fried separation When fried, the amount of edible fungi is 40% to 60% of the fat. The effect of insufficient addition amount is not good, and if the amount added is too high, it will affect the quality of later heating, or produce a burning smell, or the moisture is not removed, and the flavor leaching rate is low. During operation, the oil is heated until it emits smoke, and 2 to 4 knots of shallots are placed to remove the odor. Put the mushroom shank put into the metal cage first into the pan. At this time, the oil temperature can be reduced from 150°C to 120°C, the fire can be reduced, and then put into the mushroom cover for two minutes to maintain the oil temperature 110°C～120°C. , Turn slightly, fry for 6 to 8 minutes, fry brown, immediately leave the frying cage, quickly cool the oil and oil bacteria, then use stainless steel mesh filter. 4, storage processing The separated bacterial oil was packed in small bottles and sealed at low temperature. Can also be based on people's preferences and eating habits, when the bacteria oil from the fire, add salt, pepper, pepper, pepper, garlic, allspice and other spices to make a unique flavor of oil.
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