论文部分内容阅读
香菇柄一般占整个菇体的20%,由于适口性差,在深加工中被大量废弃。香菇柄含有丰富的营养成分,开发香菇柄系列食品,是提高香菇生产经济效益的一条有效途径。一、香菇丝取干香菇柄加两倍水浸泡过夜,然后将其打碎呈丝状、过滤。在菇丝中加适量植物油、食盐、料酒、糖等调味品,用文火焙干。香菇丝呈红棕色或黄棕色,香味浓郁,韧性强,可做菜肴,也可做小食品。二、香菇松将干香菇柄放在90~100℃下烘烤至脆,粉碎,过100目筛后,加3倍水浸泡过夜。第二天粉碎的香菇柄膨胀为小颗粒状,加入调味品,用文火烤干即可。其配方:香菇柄100公斤、上等酱油4~6公
Mushroom shank generally accounts for 20% of the entire mushroom body, due to poor palatability, was heavily discarded in the deep processing. Mushroom handle is rich in nutrients, the development of mushroom handle series of food, mushroom production is to improve the economic efficiency of an effective way. First, mushrooms take dry stems mushrooms plus double water immersion overnight, and then broken it was filiform, filtered. Mushrooms in the increase in the amount of vegetable oil, salt, cooking wine, sugar and other spices, with slow fire drying. Mushrooms were reddish brown or yellow-brown, rich aroma, toughness, can do dishes, but also do small food. Second, Mushroom Matsutake dry mushroom handle on the baking at 90 ~ 100 ℃ to crisp, crushed, over 100 mesh sieve, add 3 times the water soaking overnight. The next day, shattered mushroom shank swollen into small particles, add seasoning, roasted with slow fire can be. The formula: 100 kg mushroom handle, fine soy sauce 4 to 6 public