Edible fungus health flavor oil maintains the unique flavor and aroma of Edible Mushrooms. It can not only cook cooked food, but also can make cold dishes, and is resistant to storage and portable. The equipment for processing edible fungus oil is simple: the method is simple and convenient, and it is a very good way to make a fortune. (1) Raw material oils for raw material selection and processing are preferably oils with high contents of unsaturated fatty acids such as rapeseed oil, cottonseed oil, soybean oil, and palm oil, and may be used singly 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 should not be sprayed for 2 to 3 hours before harvesting. The harvested equipment must not be packed with bags or plastic bags, and must 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 stalks slit a knife another put, mushroom cover depending on the size of its hand into 2 to 4 pieces. (3) When frying and frying, 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. The odor is removed with oyster sauce. The mushroom shank placed in a metal net cage is first sunk into the pan. The oil temperature can be reduced from 150°C to 120°C. , The fire will be turned down, and then put into the mushroom cover for two minutes, maintain the oil temperature 110 ~ 120 °C, a little turning, fry 6 ~ 8 minutes, fry brown, immediately leave the frying cage, the oil and oil bacteria Cool quickly and filter with stainless steel mesh. (4) Storage processing The separated bacterial oil is packed into a small-mouth bottle 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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