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 without mechanical damage, with similar flowering levels and no signs of pests or off-odors. Only high-quality raw materials that meet these standards should be used.
3. Trimming
Use stainless steel knives to carefully trim the stems of the white mushrooms one by one. The length of each mushroom should not exceed 1.5 cm to ensure consistency and quality.
4. Lime Soaking
Place the fresh mushrooms in 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. Use bamboo rafts to keep the mushrooms submerged, ensuring even treatment and preventing floating.
5. Washing and Soaking
Rinse the trimmed mushrooms in clean water several times to remove any residue or ash juice. Then, soak them in water for 48 hours, changing the water six times during this period to fully remove impurities and achieve a clean texture.
6. Hot Treatment
Pour clean water into a pot and bring it to a boil. Place the mushrooms in the boiling water until the temperature rises again. Stir the mushrooms and then remove them once they are cooked through.
7. Re-soaking
After hot treatment, soak the mushrooms in a clear water tank for 6 hours. Change the water once during this time, then proceed to add sugar syrup for further processing.
8. Syrup Preparation
Boil 35 liters of water in a pot, then gradually add 45 kg of white sugar while stirring continuously. Add 0.1% citric acid, mix well, and boil twice to ensure clarity. To remove impurities, you can use egg white or soy milk. Filter the syrup using four layers of gauze to obtain a refined syrup with a concentration of 38° Brix and a pH between 3.8 and 4.5.
9. Sugaring Process
Place the air-dried mushrooms in a large container and add cold, refined syrup. Allow the mushrooms to soak for 24 hours. Afterward, separate the syrup from the mushrooms. The collected syrup (35° Brix) is then heated to 140°C and mixed back with the mushrooms in a large container for another 24-hour soaking. Ensure there is enough syrup to fully cover the mushrooms and allow for easy movement within the container.
10. Final Boiling
Combine the syrup and the mushrooms in a pan and boil the mixture to a temperature of 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 left for at least 24 hours before use. If not used immediately, it can still be preserved in the container.
11. Honeying
This step is also known as "honeying." When the fresh syrup (35° Brix) reaches a temperature of 114°C (55° Brix), the mushrooms are added to the pot and cooked in the syrup. The mushrooms should become slightly transparent and maintain a syrup temperature of around 114°C. Transfer the mixture to a large basin equipped with an ice bath, allowing the mushrooms to cool to 50–60°C. Then, evenly stir in white granulated sugar powder to coat the mushrooms. This completes the final product.
12. Finished Product Requirements
The finished product should have a complete shape, uniform size, a milky white color, no visible impurities, be fully soaked in syrup, and have a sweet, pure taste with a distinct mushroom flavor.
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