1. Formula (kg)
Fresh small white mushrooms: 80 kg, white sugar: 45 kg, citric acid: 0.15 kg.
2. Material Selection
Select mature, uniformly colored, intact mushrooms with no mechanical damage, consistent size, and free from pests or off-odors. Only high-quality raw materials are used for the best results.
3. Trimming
Use stainless steel knives to carefully trim the stems of each mushroom, ensuring that the length does not exceed 1.5 cm for uniformity in the final product.
4. Lime Soaking
Place the fresh mushrooms into a lime water solution at a ratio of 100:5. For every 50 kg of mushrooms, use 70 liters of lime water. Soak for approximately 12 hours, using bamboo rafts to keep the mushrooms submerged and ensure even treatment.
5. Washing and Soaking
Rinse the trimmed mushrooms thoroughly in clean water to remove any lime residue and impurities. Then, soak them in fresh water for 48 hours, changing the water six times during this period to eliminate any remaining ash and impurities.
6. Boiling
Bring clean water to a boil in a pot, then add the mushrooms. Once the water returns to a boil, turn the mushrooms over and remove them once they are fully cooked.
7. Re-soaking
After boiling, place the mushrooms in a clean water tank for 6 hours, changing the water once during this time. Afterward, immerse them in a sugar solution for further processing.
8. Syrup Preparation
Heat 35 liters of water in a pot and gradually add 45 kg of white sugar while stirring. Add 0.1% citric acid, mix well, and bring to a boil. Boil twice to ensure clarity. To remove impurities, you can use egg white or soy milk, then filter the syrup through four layers of gauze. The resulting syrup should have a concentration of 38°Brix and a pH between 3.8 and 4.5.
9. Sugar Infusion
Place the dried mushrooms in a large tank and add cold syrup. Let them soak for 24 hours. Afterward, separate the syrup and return it to the pan, heating it to 140°C. Mix it back with the mushrooms and let it sit for another 24 hours. Ensure there is enough syrup to fully cover the mushrooms and allow them to move freely in the tank.
10. Sealing
Combine the syrup and mushrooms in a pot and heat until the temperature reaches 109°C (40°Brix). Let the mixture rest in a large container for 48 hours. As a semi-finished product, it can be stored for up to one year. If needed sooner, it should be pickled for at least 24 hours. If not used immediately, it can be preserved in the container for later use.
11. Final Cooking
This step is also known as "honeying." When the syrup (35°Brix) reaches 114°C (55°Brix), gently cook the mushrooms in the syrup until they become slightly transparent. Transfer the mixture to a large basin equipped with an ice bath and cool it down to 50–60°C. Stir in fine white sugar to coat the mushrooms evenly. This is the final product.
12. Finished Product Requirements
The finished product should have a complete shape, uniform size, a milky white color, be full of syrup, have a sweet and pure taste, and retain a distinct mushroom flavor. It should be visually appealing and ready for consumption or packaging.
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