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Process mushroom production process
First, the choice of raw materials: Select mushroom caps of medium size, natural color, complete mushroom shape, no spots of fresh mushrooms for the processing of raw materials. Second, pretreatment: 1 salt water soaking: Remove the attached mushrooms after the removal of impurities, immediately put 1% to 2% of salt water soak 4 to 6 hours to increase the hardness of the mushroom body. 2 Blanching: The mushroom body that was washed with salt water and then drained was poured into boiling water for 7-9 minutes to destroy the activity of the enzyme and prevent browning of the mushroom body. 3 Renovation: In order to make the mushrooms beautiful and neat, the size of the mushrooms must be uniform through the renovation. For larger mushrooms, proper segmentation must be performed. The mushroom body fragments and the remaining mushrooms should be removed. 4 color protection: the refurbished mushroom body immersed in 0.2% sodium metabisulfite solution, soak for 8 to 10 hours, picked up and rinsed in flowing water. 3. Candied fruit: Add 40% sugar (fresh mushrooms weight) to the cleaned mushroom body for 24 hours, and then filter out the sugar solution, adjust the sugar level to 50 Baume, boil for about 10 minutes, and pour it hot. Into the tank, continue to pickle for 24 hours. Fourth, sugar cook: The mushroom body together with sugar liquid into a sandwich pot, heated and boiled. Using a method of gradually adding sugar and increasing the amount of invert sugar, when the mushroom body was cooked until it became transparent and the sugar concentration reached 65 Baume, the fire ceased immediately. Then, the sugar liquid was poured into the dipping tank together with the mushroom body and soaked for 24 hours. 5. Baking: Drain the candied mushrooms and drain them, put them in a shallow dish, and put them in a baking room for baking. The baking temperature is 65-70°C, and it stops until the mushroom body is transparent and sticky. Six, packaging: baking good mushrooms, you can use plastic food boxes or plastic bags, sealed and stored.