The product is a new type of fruit preserves, and it is also a health product with unique flavor and suitable for all ages. The process is as follows: (1) Select the smaller species of mushroom, mushroom body full, 89 mature, normal color, no smell, no damage, no pests and fresh mushrooms as raw materials. The selected raw material was immediately put into a 0.03% sodium sulfite solution, and the stainless steel knife was used to remove the browned part of the lower part of the mushroom umbrella so that the length was uniform and the size was uniform. (2) Put fresh mushrooms into the boiling water, heat and boil for 1-3min, remove and immediately put into cold water, cool, and drain. Then immersed in pre-formulated 100:5 lime water, the ratio of mushrooms and water is 1:1.5, soaked after 12h, washed with fresh water for 48h, and rinsed with ash. (3) According to the ratio of white sugar and glucose 1:1, add appropriate amount of water to boil and dissolve, mix 50% sugar solution, and add 0.5% citric acid and 0.05% sodium benzoate preservative (in terms of weight percentage of sugar liquid) , using 4 layers of gauze filtration spare, drain the washed Hericium erinaceus, into the cold sugar soak 24h, add white granulated sugar amount, continue to dip for 24h, the ratio of mushrooms and sugar liquid is 1:2. (4) Pour the Hericium erinaceus and sugar liquid after the cold soaking into the pot, heat and boil, and add in the appropriate amount of white sugar, and keep the slow fire to boil. When the final sugar content reaches 55%, the pan can be opened. (5) Separately prepare 1% and 5% seaweed polysaccharide glue and calcium chloride solution. (6) Put the formed Hericium erinaceus into clean water and float it back. (7) Take away the astringent Hericium erinaceus, put it in the oven and dry it at a temperature of 50-60°C, arrange the dried Hericium erinaceus into a uniform appearance, and put it into a hard plastic food box or food plastic bag. In the seal, it can be sold on the market after it passes the inspection.
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