Edible fungus health flavor oil maintains the unique flavor and aroma of edible fungi, and can be used not only for cooking, but also for making cold dishes, and is resistant to storage and carrying. The equipment for processing edible fungus oil is simple and the method is simple, which is a very good way to make a fortune.
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, cotton seed oil, soybean oil, etc., and can be used singly or in combination. Processed oyster mushrooms are preferably gray, and mushrooms are best cultivated from eucalyptus or mixed wood chips. Pleurotus ostreatus should not be flattened when the mushroom is covered, and harvested when the spores are not released; shiitake mushrooms should be harvested when the spores are not 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.
Raw material processing. When harvesting mushrooms, use a pair of scissors to cut a piece of mushroom stalk that is sticky to the culture material, and remove impurities such as dirt and grass clippings on the mushroom body. Mushroom shank, mushroom cover cut, mushroom stalk longitudinal cut a knife another put, mushroom cover depending on the size of their hands into 2 to 4 pieces.
Fried and separated. The amount of edible fungi added during frying is 40% to 60% of the fat. The effect of insufficient addition amount is not good. Adding too much amount 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. First, put the mushroom shank put into the metal cage into the pot, then the oil temperature can be reduced from 15 °C to 120 °C, the fire will be reduced, two minutes later into the mushroom cover sheet, maintain the oil temperature 110 ~ 120 °C, Turn slightly, fry for 6-8 minutes, fry brownish brown, immediately remove the pan, quickly cool the oil and oil bacteria, then filter with stainless steel mesh.
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.