Preparation of Pleurotus ostreatus flavored sesame paste

Pleurotus ostreatus flavored sesame sauce is a kind of sauce-like seasoning made from oyster mushroom scraps, soybeans, sesame seeds, etc., and is highly popular for consumers because of its red and shiny color, delicious taste, spicy taste, and rich taste of oyster mushroom. favorite.

First, the raw material formula. Pleurotus ostreatus (wholesale, mushroom, mushroom) 20 kg, soybean 25 kg, flour 15 kg, red pepper 5 kg, sesame 3 kg, fresh soy sauce 4 kg, sugar 2.5 kg, sodium benzoate 100 g, citric acid 200 g.

Second, extract mushroom juice. Mushrooms, mushrooms, mushrooms and other impurities will be removed, washed, broken into thin strips, boiled in a pot for 30 minutes to fully extract the mushroom juice to the water, while adding a small amount of salt, which is extracted for the oyster mushroom juice liquid.

Third, the production of sauce. Wash the soybeans, remove debris, and soak in cold water (5-6 hours in summer and 15-16 hours in winter). Then the appropriate amount of 2% sodium hydroxide lye was heated to 80-85°C. Soaked soybeans were soaked in hot alkali solution for 5 minutes to 6 minutes. When the skin color of soybean was changed to brownish red, it was immediately removed with clean water. Go to alkaline solution. At this time, the husks are easy to fall off and the operation must be quick, so that the beans are kept white and white. 15 kg of flour and dehulled soybeans were mixed with appropriate amount of water, and then cooked in a pot. After reaching the temperature of 25°C, they were soft-cooked and the size of beans was not bad. When the mixture was naturally cooled to 25°C, the Aspergillus spp. Got). After mixing, put it into a fermentation plate or fermentation tank and culture at a certain temperature. The early temperature was maintained at 32-36°C and later decreased to 28-31°C. If the temperature is too high during cultivation or fermentation, increase the ventilation volume, turn it over and break it, and loosen the mass to reduce the temperature. After its maturity, it will serve as a soybean sauce.

Fourth, chili sauce. Wash red peppers, remove handles and debris. Five kilograms of pepper and salt 1.5 kg, a layer of pepper salt marinated in the tank, and compaction. After 2-3 days, when the juice oozes out, it is moved into the other cylinder together with the marinade, and 1 kg of salt is sealed on the surface and topped with a bamboo curtain, and then the weight is pressed. Do not make the marinade pressed. Avoid chili and Air contact deteriorated. If water evaporates, it is necessary to make up 20 Baume degrees of salt water in a timely manner so that the pepper will not be exposed. Pickled peppers, used to grind the sauce or rolled into a sauce using a crusher. The water content of chili sauce should be about 60%. If the water content is insufficient, 20 Baume degrees of salt water should be added to adjust. While grinding the sauce or rolling the sauce, add 8 kilograms of liqueur to the sauce and grind it to serve as a chilli sauce.

Fifth, the system cooked sauce. First, pour the chili sauce and Pleurotus ostreatus into the pot and heat it to 60°C (stir when heated to prevent sticky bottom). Then mix the soybean curd sauce with chopped meat into the pan and mix until the temperature rises. After 60-65°C, it is transferred to a fermentation tank or a pool and paved. A white cloth is placed on top and the cloth is sealed with 10 kg of salt (this salt can be used repeatedly) to allow fermentation. At the same time, the temperature was maintained at 40-45°C for 15 hours, and the fermentation period was 15 days. During this period, it was turned 1-2 times. The temperature of the sauce gradually rose to 55-58°C (60-70°C in summer) and continued for 36 hours. After 10 days, 20 Baume degrees of salt water was added to mix well, and in the middle and late period, the temperature was suitable for fermentation for 4 days.

Six, seasoning sterilization. The pre-fried sesame and soy sauce, sugar, and sesame oil were added to the mature sauce and the mixture was evenly stirred to adjust the salinity to 18 Baume. The taste can be adjusted according to the tastes of local consumers. If it is sweet, the adjustable salinity is 16 Baume, which slightly increases the amount of sweet brewed juice and sugar. If the food is hot and sour, add some vinegar. Then, a sandwich pot is used, and the outer layer is heated with steam, and the temperature is 80-100° C., and the sterilization is maintained for 15 minutes to 20 minutes. Due to the stickiness of the sauce, it must be constantly agitated during sterilization to prevent sticking on the one hand and to evenly distribute the temperature on the other hand. At the same time, add sodium benzoate and add citric acid to taste. At the end of the sterilization, after being naturally cooled, it is a tamarin-flavored sesame sauce with rich nutrition and excellent flavor.

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