Mushrooms are a popular and nutritious food that has gained widespread attention for their health benefits. With the rapid development of mushroom cultivation, various new processing methods have emerged to preserve and enhance their flavor. Below are three innovative techniques for preparing mushrooms.
1. Pickled Mushrooms
To make pickled mushrooms, start by washing and draining fresh mushrooms. Then, prepare a brine solution with 10–15 kg of salt per 100 kg of mushrooms. Place the mushrooms in the saltwater and let them soak for a day. Seal the container and leave it for about a week, shaking it twice during this time to ensure even salt absorption. Afterward, transfer the mushrooms into a sauce tank. For the sauce, mix 50–70 kg of sweet soy sauce per 100 kg of mushrooms. Keep the temperature around 20°C. Shake the mixture once daily for 10 days. The result is a delicious side dish or an excellent ingredient for cooking.
2. Fermented Mushroom Kimchi
For this method, you'll need 20 kg of fresh mushrooms, along with 4 kg each of cabbage, celery, lettuce, carrots, and green peppers. Also include 500 g of ginger, white wine, and pepper, plus an appropriate amount of sugar. Wash and drain all ingredients, then cut the vegetables into small pieces—celery into 2–3 cm sections, and others into 5–6 cm strips. Prepare the kimchi brine by dissolving 800 g of salt in 10 liters of water, bring it to a boil, and let it cool. To speed up fermentation, add a small amount of high-quality existing kimchi or yeast. Mix the mushrooms and vegetables with spices like pepper, liquor, ginger, and sugar, then place them in a clean kimchi jar. Pour the brine over the mixture, cover the top with water, and seal it. Let it ferment naturally, which can take a few weeks. Once ready, it can be enjoyed cold or used as a seasoning in dishes.
3. Sweet and Sour Mushrooms
Begin by washing 100 kg of fresh mushrooms and salting them at a ratio of 10 kg salt per 100 kg mushrooms. Layer the mushrooms in a barrel, alternating with salt, and top with 1–2 kg of salt for preservation. Cover with bamboo stalks and a stone. After 24 hours, remove the mushrooms, drain the brine, and re-salt them at a ratio of 8 kg salt per 100 kg mushrooms. After another 24 hours, they become a semi-finished product. Next, soak the mushrooms in purified water for 12 hours, drain for 8 hours, and place them in a jar. Add vinegar equal to half the weight of the mushrooms, and let them marinate for 12 hours. Drain the vinegar for 3 hours. Finally, cook the mushrooms in a pot with syrup until soft, stir regularly, and pour the syrup back into the pot. Transfer the mushrooms to porcelain containers, seal them, and let them sit for one month. These sweet and sour mushrooms can be used in tea, fruit dishes, cold platters, or as a condiment.
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