Processing of venom mushroom

First, the choice of materials: the election did not open the umbrella, cap diameter less than 2.5 cm, handle length of about 15 cm, pale yellow color, no pests, spots of fresh mushroom as raw material. 2. Fixing: Cut the selected mushroom to the root of the mushroom, shake the culture material and other impurities, and throw it into the citric acid boiling water with a concentration of 0.8%, remove it after fixing it for 7 minutes, and immediately cool to room temperature with flowing clean water. 3. Trimming: In order to ensure that the size of the mushroom is consistent and neat in appearance, after the fixation, the bacteria should be oversized or undersized, and the severed cap should be left out for other uses. Fourth, color protection: The needle will be dressed into a good concentration of 0.2% sodium metabisulfite solution, and add the appropriate amount of sodium chloride soak for 6 to 8 hours, and then rinse with clean water. Fifth, candied fruit: In the washed draining water mushroom, add 40% of the weight of white sugar cane sugar 24 hours, the excess sugar filtered out, the pot heated to boiling, and adjust the concentration of sugar to Baume At 50 degrees, continue immersing the mushroom with a sugar solution for 24 hours. Six, candied: The candied mushrooms and sugar liquid poured together into the sandwich pot, heated for sugar, and continue to add sugar to the pan. When the mushroom body is boiled transparently and the concentration of the sugar liquid reaches more than 65 degrees in Baume, the fire ceases immediately. 7. Baking: Take out the cooked golden needle mushroom, drain the sugar liquid on the baking tray, and send it into the drying room for baking at a temperature of 65-70°C for about 15 hours. When the mushroom body is transparent and sticky, you can remove it from the oven. VIII. Packaging: Quantitative packaging and sealing of qualified golden mushroom mushrooms with plastic food bags can be put on the market for sale or kept in storage.

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