Instant lactarius deliciosus soup production method
A technology for pine milk mushrooms and freshness, which is applied in the processing field of pine milk mushroom instant soup, can solve the problem that the pine milk mushrooms cannot be eaten immediately, and achieves the effects of good economic benefits, satisfying market demands and ensuring food safety.
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[0023] Choose fresh pine milk mushrooms without pests and diseases, clean them, cut them into small pieces (dices) of about 2cm×2cm, put them in 0.005% sodium metabisulfite solution, soak for 30 minutes, and wash the pine milk mushrooms with clean water after color protection Rinse 2 to 8 times, then put it into 0.1% citric acid aqueous solution for precooking for 5 minutes, and add 0.02% L-ascorbic acid before filling. With 30% pine milk mushroom, 8% chicken, 4% colostrum, 3% shiitake mushroom, 1.2% salt, 0.2% chicken essence, 0.2% garlic powder, 0.3% ginger powder as the best formula of pine milk mushroom soup for 45 minutes cooking. Using a glass bottle as a container, filling, venting, and sealing at a ratio of 40% solids and 60% soup, sterilizing at 121°C for 25 minutes, and finally cooling to obtain the finished product.
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