During processing of shiitake mushrooms, a large number of shredded mushroom stalks are often removed due to the need of export or grade. The protein, amino acid and vitamin B, D, and C contents of these mushroom stalks are the same as those of mushroom caps and mushroom pleats, and it is a pity to discard them. To this end, a method for producing multi-flavored shiitake silk using it as a raw material is described.
1. Soaking: Remove the impurities from the broken mushroom stalk, and infect and rot the infected stalks. Put in doubling the amount of fresh water. Add some vinegar and soak it for 24 hours. The water is washed, then sieved through a bamboo sieve and drained.
2. Drying: Mushrooms should be dried in a ventilated and lighted place, where they can be sent to the baking room, baked at a temperature of 50°C to 55°C, and then taken out when the water content falls below 18%.
3, with powder: 80% starch, 10% sugar, salt 4%, 3% pepper, 2% fresh pepper, monosodium glutamate 1% ratio, and then fully mixed, with the amount of water and mix thoroughly. Each of the above accessories should meet the national health and food standards. The weight of the powder generally accounts for 10% to 15% of the weight of the mushroom wire.
4. Frying: Hold up the rapeseed oil in a large pot and heat it up to 150°C. After the mushroom silk and powder are mixed, pour it into a large fishing basket and pour it in a pan. Be careful not to shake the silkworms so that the mushrooms heat evenly and prevent them from sticking to each other. Deep-fried when golden brown and crispy, not over- or under-fry.
5. Dispensing: After the finished product is cooled, weigh it by 200 g or 250 g, put it into a food plastic bag, and seal it with a sealer. The multi-flavored shiitake mushroom silk prepared by the above method is golden yellow silky, crunchy and crispy, sweet and spicy, and has unique flavor. It is a convenient small food suitable for both young and old. This kind of food can not only increase the value of mushroom stalks, but also be suitable for storage and long-distance sales. The economic benefits are ideal.
Organic mung bean starch is a kind of powder formed by the precipitation of mung bean after soaking and grinding with water. Our organic mung bean starch follows the traditional processing ideas and combines modern industrial technology to achieve a more efficient, safer, and more hygienic processing level. The characteristics of mung bean starch are sufficient stickiness, low water absorption, white and shiny color.
Mung bean (Vigna radiata) is a plant in the legume family. Mung beans are mainly grown in India, China, and Southeast Asia. The Chinese have grown mung beans for nearly 2,000 years. They are ubiquitous in China, and there are many types, and numbers. Mung beans are also grown in other countries/regions in South Asia, North America, Brazil, and Europe. The main provinces for mung bean cultivation in China are Anhui, Henan, Hebei, Hubei, Liaoning, Shanxi, Shaanxi, and Sichuan.
The nutritional value of mung bean starch is very high, and its uses are also very wide. For example, mung bean starch has antibacterial, antibacterial, hypolipidemic, antitumor, and detoxification effects.
Mung bean starch contains a considerable amount of oligosaccharides (pentosan, galactan, etc.). These oligosaccharides are difficult to be digested and absorbed because the human gastrointestinal tract does not have a corresponding hydrolase system, so mung bean starch provides a lower energy value than other grains and has an adjuvant therapy effect for obese and diabetic patients.
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