Mushroom garlic sauce processing

The new compound seasoning - mushroom garlic sauce, can be used for food, but also can feed relatives and friends, but also for sale, when it is a good way to use the market, technology to get rich.

First, formula

1. Ingredients: 35 kg of Pleurotus ostreatus, 25 kg of bean paste, 35 kg of garlic, and 5 kg of red pepper.

2. Accessories: 5 kg of iodized salt, 3 kg of sucrose, 2 kg of ginger powder, 1 kg of green onion powder, 0.5 kg of allspice, 5 kg of peanut oil, 1 kg of sesame oil (additions such as iodized salt and sucrose should be added or subtracted according to taste).

Second, the operation

1. Preparation: Pleurotus ostreatus remove the base and impurities, etc., fully wash, drain, dry to the surface when no water, crushed into a powder, do not make the loss of water. Soybean paste can be made in advance, but also can be purchased out of the finished product, no soybean paste can be used instead of pasta sauce, increase the amount to 30 kg. After the clove is crushed and damaged, it is soaked in water, peeled, washed, and crushed. Red chili peppers are made of high-quality dry products with reddish color and spicy taste and a moisture content of about 12%. They are crushed, mixed, washed, drained, and crushed after being air-dried.

2. Fried Pleurotus ostreatus: Peanut oil is first filled in a large pot and heated to smoke (about 140°C or so). Pleurotus eryngii is poured into a pan, and the pan is rapidly turned. Frying takes about 1 minute until the oyster mushroom changes color. When yellow and crispy, stop heating and remove the flat mushroom and drain the oil.

3. Deep-fried pepper: fry the pepper into the pan and fry until it is slightly tan, stop heating and remove the drain. Pay attention to even turning to prevent some chilies from being under- or over-fry.

4. Cooling separation: Peanut oil will be out of the pot, and it will be cooled in the container and precipitated, and the oil residue will be separated.

5. With heating sauce: cooled peanut oil placed in a large pot, reheated to above 85 °C, according to the formula input green onion powder, allspice, ginger powder and other accessories, wait until the onion powder taste, quickly into other raw materials, Turn quickly, fully, and heat up to 100°C. Serve for a minute or so.

6. Filling and capping: The hot sauce is put into a spiral glass bottle which has been cleaned and sterilized. According to the measurement of 200 g or 225 g, a layer of scented oil is added to the top, and the bottle cap can be tightened immediately.

7. Sterilization: In order to prolong storage time and long-term preservation, it should be sterilized. The finished hot sauce bottle can be placed in an autoclave for making bacteria, and the pressure can be raised to 0.1 MPa for 15 minutes, after sterilization is completed. After being naturally cooled, it can be stored for a long period of time.

Pumpkin Seed kernel

Pumpkin seed kernels grow in Northwest and Northeast origin of China and have different types of seeds. Shine Skin Pumpkin Seed kernel, Snow White Pumpkin Seed kernel and GWS (Grown without shell) are three main type of Pumpkin Seed Kernel that commonly see in the market. Pumpkin seed kernel is also known as pepita. It is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically rather flat and asymmetrically oval, and green in color and may have a white outer hull. Some cultivars are hulless, and are grown only for their seed. Our company has one production line specially process all kind of pumpkin seed kernel.

Pumpkin Seed Kernel

Pumpkin Seed Kernel,Pumpkin Kernels,Pumpkin Oil,Raw Pumpkin Kernels

Ningxia Shun Yuan Tang Herbal Biotech Co., Ltd. , https://www.nxshunyuantang.com