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Leisure vegetable flammulina velutipes flavor improvement solution
Product production process
Pre-treatment of raw materials
Weigh salted flammulina velutipes according to the production need, clean the raw material, put it into the desalting machine, take it out after desalting them thoroughly for further use.
Precooking and dehydration
Put desalted flammulina velutipes into the boiling water for 3 min, take it out and immediately put it into the normal-temperature drinking water for cooling.
Put the cooled flammulina velutipes into the centrifuge for dehydration.
Weigh the ingredients according to the formula, pour dehydrated flammulina velutipes and the ingredients together into the mixing machine, and then mix them evenly for packaging.
Package sterilization
Perform packaging and sterilization (it is suggested that the temperature and the time should be 92℃ for 20 min) according to the production requirements.
Ingredient List
| 1 kg product mix ingredient list material (unit g) | |||||
| Serial number | Name | Addition amount(g) | Serial number | Name | Addition amount(g) |
| 1 | Salt | 26 | 9 | Anti-corrosion | 1 |
| 2 | White Sugar | 13 | 10 | Snowmellon water soluble concentrate powder | 1 |
| 3 | Ajinomoto | 12 | 11 | Chili Red E150 | 0.8 |
| 4 | Teflon | 2 | 12 | Snow Malone compound aroma oil | 0.4 |
| 5 | High-frequency meat essence powder | 2 | 13 | Red oil | 40 |
| 6 | Lemon Powder | 1.2 | 14 | Snowmellon compound seasoning oil | 3 |
| 7 | Ground beef | 4 | 15 | ||
| 8 | Yeast powder | 1.5 | 16 | ||
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