Edible mushroom health noodle series include: Hericium erinaceus noodles, mushroom noodles, oyster noodles and so on. They are all added with one or more kinds of edible mushroom ingredients in common noodles, and the processing methods are similar. Its outstanding features are delicious taste, increased appetite, high nutritional value, and a therapeutic effect. However, due to the dehydration and smashing of the mushroom body, it was mostly in the form of loose powder, lacking in stickiness, and was easily broken during the production process, which brought certain difficulties to the noodle processing. After repeated trials and trials, the author explored a special process of “low temperature and dryness†and applied to the processing of various types of fungus noodles. Take the Hericium erinaceus as an example to introduce its processing points:
1. Raw material formula and product standard 100 kg of strong and strong powder, 2 kg of Hericium erinaceus powder (or 20 kg of Hericium erinaceus juice), 0.5 kg of Angelica powder, and 1 kg of edible salt. The thickness of the dried noodles is 0.8mm, width is 1mm, length is 20cm and moisture content is 14% 0.5%.
2. Close-up According to the formula, combine the Hericium powder and lotus root flour into the flour, add 26% filtered brine or boiled mushroom water, and stir in a blender for 10 minutes to make the flour fully absorb water and swell and form a gluten network. The matured preform had a certain degree of extensibility and was left in an environment of 252° C. for 15 minutes and then pressed on the machine.
3. The pressed piece of matured fabric is rolled through several rollers to form a dough piece, and the gluten network is distributed evenly; the dough piece is then cut into 1 mm pieces of noodles using a rolling machine, and finally dried on shelves.
4. The relative humidity of the dry and dry room is 70% to 80%. The room temperature is controlled at 15 to 20°C. The noodle is dried slowly by a certain amount of wind. To prevent room temperature is too high, otherwise, noodles will produce micro cracking and cause crispy, dry time is about 8 hours.
1. Raw material formula and product standard 100 kg of strong and strong powder, 2 kg of Hericium erinaceus powder (or 20 kg of Hericium erinaceus juice), 0.5 kg of Angelica powder, and 1 kg of edible salt. The thickness of the dried noodles is 0.8mm, width is 1mm, length is 20cm and moisture content is 14% 0.5%.
2. Close-up According to the formula, combine the Hericium powder and lotus root flour into the flour, add 26% filtered brine or boiled mushroom water, and stir in a blender for 10 minutes to make the flour fully absorb water and swell and form a gluten network. The matured preform had a certain degree of extensibility and was left in an environment of 252° C. for 15 minutes and then pressed on the machine.
3. The pressed piece of matured fabric is rolled through several rollers to form a dough piece, and the gluten network is distributed evenly; the dough piece is then cut into 1 mm pieces of noodles using a rolling machine, and finally dried on shelves.
4. The relative humidity of the dry and dry room is 70% to 80%. The room temperature is controlled at 15 to 20°C. The noodle is dried slowly by a certain amount of wind. To prevent room temperature is too high, otherwise, noodles will produce micro cracking and cause crispy, dry time is about 8 hours.
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