The product is suitable for the spring or fall of greenhouse, open field cultivation production, good shape, early maturity, strong cold resistance, high disease resistance, is one of the best varieties of thermal cultivation, sprawling, podding rate is high, the high yielding good, increase rate of big, about 4000 kg per mu.
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1. Raw material selection: Oils with high content of unsaturated fatty acids such as rapeseed oil, cottonseed oil and soybean oil are better, and can be used alone or mixed. For the processing of oyster mushrooms, gray varieties are preferred, and shiitake mushrooms are best cultivated with eucalyptus or mixed wood chips. Pleurotus ostreatus must be harvested when the mushroom cover is not yet flat and spores have not been released; shiitake mushrooms are harvested when there are copper scallops and spores are not released. Do not spray water for 2 to 3 hours before harvesting. Do not use cloth bags or plastic bags to contain edible fungi. Do not squeeze and place them in order to prevent heat deterioration.
2. Raw material processing: When cutting mushrooms, use scissors to cut off the mushroom stalks with sticking cultivating material. There are dirt on the husk body and grass pollute polluters are placed separately. 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. Fry Separation: The amount of edible fungi added during frying is 40% to 60% of the oil amount. The edible oil is heated until it emits smoke, and 2 to 4 knots of shallots are placed to remove the odor. The mushroom shank placed in the metal cage is sunk into the pan. At this point the oil temperature is reduced from 150°C to 120°C and the fire is turned down. After 2 minutes, add the mushroom cover slips, maintain the oil temperature 110 ~ 120 °C, slightly turning, fried 6 ~ 8 minutes. Blasted brown and yellow, the pan was immediately removed, the oil-lease mushroom was rapidly cooled, and sieved using a stainless steel mesh screen.
4. Storage processing: The separated bacterial oil is packed into a small-mouth bottle and sealed at low temperature. According to personal taste, when the mushroom oil leaves the fire, add salt, pepper, pepper, pepper, garlic, allspice and other spices into various flavors of the bacteria oil.
Edible mushroom flavor oil processing method
Edible fungus health flavor oil maintains the unique flavor and aroma of the edible mushroom, and can be used for cooking, cold dish, and storage resistance. The equipment for processing edible fungus oil is simple and the method is simple, which is a good way to make a fortune.