How to make preserved mushroom

1 Formula fresh product: Pleurotus nebrodensis 80, sugar 45, citric acid 0.15 2 The materials selected are mature, normal color, complete mushroom shape, no mechanical damage, basically consistent flower shape, no pests, no peculiar smell, and qualified raw materials are blank 3 Use a stainless steel knife to trim the small white mushroom feet one by one, and the length of the mushroom feet shall not exceed 1.5cm 4 The fresh billets are put into 100:5 lime water by ash bleaching, and 70 l lime water is required for every 50 kg of green billets The ash bleaching time is generally 12 hours, and the bamboo grate is used to press into the ash water to prevent the blank from floating up and make the ash soaking uniform 5 Rinse the blank in the clear water tank for several times, and rinse the ash stain and juice Rinse for another 48 hours, change water for 6 times, and rinse the lime juice 6 Pour clear water into the scalding pot, heat and boil, place the blank in the boiling pot, wait for the water to rise to the boiling point again, turn the blank over, and then scoop it up 7 Put the blanched blank in the clear water tank for 6 hours, change the water once, and then sugar stain 8 Boiling syrup is calculated by adding 35 liters of water into the pot After boiling, slowly add 45 kg of white sugar, stir while adding, and then add o.1% citric acid, until the mixture is complete, boil twice to cease fire In boiling, the egg white or soybean milk water can be used to remove impurities and purify, and then filtered with 4 layers of gauze to obtain the refined syrup with a concentration of 38 Baume degrees, with a pH value of 3.8-4.5.9 The sugar stain will pour the blank dried with water into the VAT, add the cold refined syrup, and submerge the blank After 24 hours of sugar, separate the sugar solution and the blank, boil the separated sugar solution into a pot to L04 ℃, mix it into a large vat for holding the blank again, and then re stain for 24 hours The amount of syrup should be more, and the billet should move in the big cylinder 10 Put the syrup and the blank into the pot together Cook the sugar solution over medium heat until the temperature is 109 ℃ Ladle it into a large tank and stand for 48 hours As it is a semi-finished product, it can be pickled for up to one year If you need to eat it urgently, marinate it for at least 24 hours If you can't use all the preserves, you can still go back to the jar to preserve them 11 No matter how honey it is, it's called cargo Boil the fresh syrup until the temperature reaches L14 ℃, then put the blank into the pot and cook it When the blank has a slight sense of transparency and the syrup temperature reaches about 114 ℃, put it into a large basin When the blank is cold to 50-60 ℃, mix the white sugar powder evenly, which is the finished product 12 The finished product is required to have complete appearance and body shape, uniform mushroom shape, milky white, moistening slag, full of syrup, fragrant and pure sweet, with mushroom flavor.