Processing technology of Flammulina velutipes soy sauce

Enoki mushrooms also need to be processed like other vegetables, so today I will introduce to you the processing technology of Enoki mushroom soy sauce:

1. Spicy and Sour Flammulina

1.1 Raw materials: Enoki mushroom, high-quality red pepper, Sichuan pepper, Shanxi aged vinegar, refined salt, MSG, refined vegetable oil, soy sauce.

1.2 Equipment: stainless steel pot, vacuum plastic bag sealing machine, stainless steel basin, etc.

1.3 Process flow

Refined vegetable oil → heating → adding pepper → adding chili → fresh mushrooms → selecting → weighing → washing → killing → controlling water → preparing pickling → packaging → sealing → sterilization

1.4 Operation

Select fresh enoki mushrooms that have not opened, have strong stems, are free of pests and diseases, and have a stem length of 10 cm. If the stems are connected, tear them apart. Weigh 50 kg and rinse them in clean water.

Boiling: Bring water to a boil in a stainless steel pot, put the sorted enoki mushrooms in, cook for 3 to 5 minutes, remove and quickly cool with cold water, then drain off excess water.

Preparation of the sauce: Pour 2kg of refined vegetable oil (bleached, deodorized and decontaminated) into a stainless steel pot and heat it to about 250℃. Put the Sichuan peppercorns in and fry them until they change color, then take them out. Then put in the whole chili peppers and fry them until they change color, then take them out. After the oil temperature drops to 120℃, pour in 2kg of old vinegar and boil it for 3 minutes. Then add 700g of refined salt, 50g of MSG and 1kg of soy sauce.

Preparation: Pour the sauce into the enoki mushrooms, mix well, and marinate for 1 hour.

Bagging and sterilization: Put the enoki mushrooms into the prepared plastic packaging bags at a weight of 100g per bag, and seal them in a vacuum sealer. Sterilization is carried out by pasteurization at 70-72℃ for 30 minutes.

1.5 Product quality indicators

Sensory indicators

①Color: golden yellow.

② Taste and mouthfeel: It has the unique aroma of Flammulina velutipes, and tastes sour, spicy, smooth, crispy, and has a long aftertaste.

Physical and chemical indicators: total acid 0.5%~0.6%, other indicators are omitted.

Hygiene indicators: total bacteria count <100/100ml, E. coli count <3/100ml, no pathogenic bacteria shall be detected.

1.6 Notes

Since prolonged high temperature will affect the unique "crisp" characteristic of Flammulina velutipes, the withering time should not be too long, and cooling with cold water should be quick, and high temperature should be avoided during sterilization.

The product is rich in amino acids, VA, VB1, VB2, VE, etc. It also contains bacterial polysaccharides and trace elements, and has certain effects on enhancing children's intelligence, preventing and treating diabetes, and inhibiting tumors.

2. Mushroom-flavored soy sauce

Clean the mushroom stems and broken mushroom caps removed when making "Sour and Hot Flammulina Enoki Mushrooms", pour them into the killing water, boil, then simmer for 20 minutes, filter with 4 layers of gauze while hot, concentrate by vacuum to make the volume reach 1/5 of the original liquid volume, then add the concentrated liquid to the natural soy sauce, package it according to the conventional method, and sterilize it.