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New technology for fermenting mushrooms sauce
? Mushroom sauce is a new type of high-grade condiment, in addition to maintaining the unique flavor of mushrooms, but also contains an appropriate proportion of alcohol, sugar and amino acids, fresh alcohol palatability, nutrition, musk and pleasant, easy to use. Its fermentation brewing technology:? First, brewing raw materials. Ingredients: mushroom mycelium, dried shiitake powder, fresh song juice, yeast liquid; accessories: sugar, lactic acid and so on. Second, enzyme liquid culture. Take 2 liters of fresh song juice with a concentration of 8-10 Baume and use it as a medium. After filling the flask, use a sterile silk cotton bottle stopper, put in a small pot and boil for 30-40 minutes, then 200 g of dried mushroom powder and 30 ml of yeast liquid were taken out and cultivated at 25-30°C for 24 hours. Small bubbles formed on the surface and emitted the aroma of mushrooms. Third, fermentation brewing. The above culture solution was added to 100 liters of koji juice together with 300 g of shiitake mushroom powder containing mycelium mushrooms, poured into 1000 liters of koji, and cultured at 25-30°C for about 10 days, and its composition was measured every day. Variety. In order to prevent the propagation of miscellaneous bacteria, appropriate amounts of sugar and acid are needed. The supplemental acid is made up of 300 ml of 75% lactic acid per 100 liters of koji juice. With the extension of the fermentation period, a layer of gluten-like foam will appear on the surface of the fermentation broth. When the concentration is 7-8 degrees and the juice emits scent of mushrooms and fruits, the fermentation is completed. Fourth, separation and clarification. After the end of the fermentation, the supernatant was separated and the insoluble material was filtered off. The resulting clear liquid boiled and became aromatic and delicious mushroom sauce. (Pan Yongxin, Wang Jianbing)
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