Pickled termitomyces albuminosus and preparation technology thereof
A preparation process, the technology of the chicken fir fungus, which is applied in the direction of food science, food ingredients as color, food ingredients as taste improver, etc., can solve the problem of less food in chicken fir, and achieve the effect of regular particles and smooth cut
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[0032] A kind of preparation technology of Gallus pilosula pickles, comprises the steps:
[0033] (1) Raw material treatment: Remove the impurities in the dried Gallus firsum, rehydrate the Gallus firformis, the rehydration time is 30min, and put 2g of D-sodium isoascorbate for color protection;
[0034] (2) Preservation of crispness: the rehydrated chicken fir fungus is cleaned, soaked with 5% NaCl salt water for 3.5h, and then rinsed with clear water to remove the salinity on the surface;
[0035] (3) Cooking: boil the crisp-preserving chicken fir for 25 minutes, cool, centrifuge to remove surface moisture, cut into chunks of about 0.4cm in length and about 0.1cm in thickness for subsequent use;
[0036] (4) Frying: first put in vegetable oil, then add salt, chili sauce, green onions, garlic, ginger and fresh peppers for frying, first fry at 100-120°C for 1 minute and then adjust to 80-90°C Stir-fry on high heat for 5 minutes, stir-fry until fragrant, remove onion, garlic, ...
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