Mushroom spicy sauce making process

Fresh raw mushrooms 5 kg, Pleurotus ostreatus 2.5 kg, salt 40 g, 100 g monosodium glutamate, 125 ml vinegar, 100 ml white wine, 400 g sugar, 300 g spicy sauce, 35 g chili pepper color, 20 g sorghum pigment, edible agar amount .

Raw material processing Fresh mushrooms and oyster mushrooms are washed with clean water to remove impurities and drain water.

Crush and grind the fresh mushrooms and oyster mushrooms that keep boiling water for 10 minutes, grind them in a meat grinder at a weight ratio of 4:2. The crushed mushrooms were added in a volume ratio of 2:3, colloid milled and ground repeatedly 4-5 times until the fineness reached 10-15 microns. In order to maintain the nutrients, the grinding water can be used to kill the water.

Addition of ingredients in the colloid mill grinding process by adding salt, monosodium glutamate, vinegar, liquor, sugar, hot sauce, pepper pigment, sorghum pigment and other accessories, made of mushroom slurry. The well-dissolved edible agar was added into the prepared mushroom pulp at a ratio of 0.2% at 60°C, and the mixture was stirred while being evenly added.

Dispensing sterilization Sterilize prepared mushroom hot sauce in 250 g or 500 g refined glass bottles, add 1 layer of polypropylene film on the bottle mouth, seal iron lid, and sterilize under steam pressure of 1 kg/cm2. Stay for 45 minutes.

Finished product This product is solid, red sauce, spicy and refreshing, slightly sour, shelf life of 8-10 months.