The use of edible fungi to process bacterial oil not only preserves the original flavor and aroma of the fungus, but also offers unique health benefits and holds great potential in the market. This makes it an excellent opportunity for mushroom growers to increase their income. Below are detailed methods for producing mushroom-based health oil and mushroom-flavored soy sauce.
First, the production of mushroom health oil involves several key steps. (1) Raw material selection: Shiitake mushrooms should be harvested when they have a clean edge and no spores have been released. They must be free from spots, insects, and should not be sprayed with water 2-3 hours before picking. The collection containers should not be made of cloth or plastic bags to avoid compression and heat damage. It is essential to choose oils high in unsaturated fatty acids, such as rapeseed, cottonseed, soybean, or palm oil, either individually or blended for processing.
(2) Cleaning and cutting: Immediately after harvesting, use scissors to remove any dirt or filth from the mushroom caps. Gently rinse with clean water and dry quickly using a blower. If the mushrooms are already clean, no washing is needed. Cut the stems and caps into 2-3 pieces for better oil absorption.
(3) Frying and separation: When frying, the amount of mushrooms should be between 40% and 60% of the oil volume. Too little may result in poor extraction, while too much can cause burning or moisture retention. Heat the oil until it smokes, then add 2-4 slices of onion to eliminate any oyster sauce-like odor. Place the mushroom stems in a metal mesh basket and lower the oil temperature to 120°C. After two minutes, add the caps and maintain the temperature at 110-120°C for 6-8 minutes. Fry until the mushrooms turn golden but not crispy. Remove them immediately, cool the oil quickly, and separate the bacterial oil.
(4) Seasoning: Once the oil is removed from the heat, add salt, pepper, garlic, cloves, and other spices to create various flavored oils. These oils can be used in snacks, appetizers, and convenience foods like broths and noodles. Bacterial oil is versatile—perfect for stir-frying, cooking, stewing, and even as a seasoning for cold dishes and pickles. Using it to prepare fish, shellfish, liver, or kidneys eliminates unwanted odors and greasiness.
Second, the production of mushroom health soy sauce follows these steps: (1) Raw material selection: Use 50 kg of salted mushrooms, 75g of pepper, 100g of black pepper, 150g of star anise, 250g of cinnamon, 750g of ginger, 2500g of additives, 5kg of sugar, 3g of synthetic red pigment, 1500g of salt, and 50g of citric acid.
(2) Fermentation: Combine all ingredients and boil the sugar, adding 0.6% industrial ammonium sulfate. Dissolve 0.5% soda ash in water before adding it to the mixture. Stop boiling after adding the alkali, then resume after 5 minutes. Wrap the remaining ingredients in four layers of gauze and boil for 3 hours. Add the prepared sugar syrup, mix with additives and color, rinse the pot, and filter twice through five layers of gauze. Finally, add citric acid to prevent white spots caused by yeast activity.
(3) Finished product requirements: The resulting mushroom health soy sauce should be tan, bright, and glossy, with a strong soy sauce aroma and a subtle lipid scent. It should taste slightly sweet and have the distinct flavor of fresh mushrooms. The liquid must be clear, without sediment or floating films. Health standards require that bacterial count does not exceed 50,000 per ml, E. coli most probable number is no more than 30 per 100 ml, no pathogenic bacteria, lead content below 1 ppm, and arsenic below 0.5% of the finished product.
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