Processing of delicious mushroom silk
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Soak and remove the impurities in the crushed mushroom stalk, and replace it with infected and rotted parts. Place two weights of vinegar in the clear water. Add some vinegar, soak for 24 hours, and scramble into water. Wash, filter again with bamboo sieve and drain. The dried mushrooms were left to dry in a ventilated place, where they were allowed to enter the drying room, baked at a temperature of 50-55°C, and then taken out when the water content fell below 18%. The powdered ingredients were prepared in proportions of 80% of starch, 10% of sugar, 4% of salt, 3% of pepper, 2% of fresh chilli powder, and 1% of monosodium glutamate, and were then mixed thoroughly and mixed with appropriate amount of water. Each of the above accessories should meet the national health and food standards. The weight of the powder generally accounts for 10-15% of the weight of the mushroom wire. Sautéed oil was fried in a cauldron and heated to 150°C. After the mushroom silk was mixed with the powder, it was poured into large fish and then fried in a pan. Be careful not to stop shaking the fish, so that the mushrooms heat evenly and prevent them from sticking to each other. Deep-fried when golden brown and crispy, do not over- or under-fry. After packing the finished product, it is weighed by 200 g or 250 g after cooling, and is put into a food plastic bag and sealed with a sealer. The multi-flavored shiitake mushroom silk obtained through the above-mentioned method is golden yellow silky, crunchy and crisp, sweet and spicy, and has a unique flavor. It is a convenience food suitable for both young and old. This kind of food can increase the value of the mushroom stalk, and it is suitable for storage and long-distance sales. The economic benefits are significant.