1. Preservatives? Wash the mushrooms and drain them, and add 10 to 5 kilograms of salt per 100 kilograms. Place the mushrooms in salt water to submerge them. Sealed and marinated for 1 week, turning twice during the period to make the salt evenly penetrated. 2. Sauce stains, mushrooms, drained salt water, soaked in clean water for a day, remove and dry, and then put into the sauce, according to each 100 kg with sweet noodle sauce 50 ~ 70 kg ratio of the sauce, the temperature of 20 °C is appropriate. During the stain period, it is shaken once a day, and after 10 days, it can be discharged. It is delicious and can serve both small dishes and cooking ingredients.
Second, mushroom pickles?
1. Ingredients? Fresh mushrooms 20 kilograms, cabbage, celery, lettuce, carrots, green peppers each 4 kg, ginger, white wine, pepper each 500 grams, sugar amount. 2. Raw material pretreatment? The mushrooms and vegetables in the above raw materials are washed and drained with clean water. The celery is cut into 2 to 3 cm long sections after the leaves are removed, and other vegetables are cut into 5 to 6 cm strips. 3. Pickle water? Pickle water is better than hard water, but it can be crispy, adding 800 grams of salt per 10 kilograms of water. After boiling in a pot, cool it away from the fire and wait. In order to speed up the brewing rate, a small amount of good quality kimchi water can be added to newly prepared kimchi. 4. Infusion, mix the mushrooms and cut vegetables, pepper, liquor, ginger, sugar, etc. into the washed kimchi jar, pour the kimchi water, cover it with a clear water seal in the top tank, and seal it. The natural fermentation can be taken out for consumption. Can be eaten when it's cold, but it can also be seasoned.
Third, sweet and sour mushrooms?
1. Preserved? According to the ratio of 100 kg of fresh mushrooms and 10 kg of salt, a layer of salt is added to the barrel and layered into the barrel. 1 to 2 kilograms of salt are spread on the top, and the stone is crushed after being covered with bamboo. After 24 hours, remove and drain the salt juice, and then salt it in an amount of 100 kg of mushrooms and 8 kg of salt. After 24 hours, it is a semi-finished product; 2. Vinegar stain: Soak the semi-finished product in purified water for 12 hours, remove and drain the juice, about 8 hours, put it in the jar, fill half the weight of the semi-finished product vinegar, dip for 12 hours, remove and drain the vinegar, about 3 Hours; 3. Candied fruit? Pour the vinegar-stained mushrooms into a clean jar, sprinkle the same weight of white sugar, mix well, and seal. After 3 days, remove the sugar and drain it; 4. Candied fruit? Leaching out of the sugar into the large pot to boil, pour the mushrooms into the stain, cover the simmer and cook slowly, stirring from time to time, until the pan out of the pot to dry. At the same time, the syrup in the pan was poured out, then the mushrooms were poured into the porcelain container and sealed for one month. Can be used for tea, fruit, cold dishes and condiments.
Garlic Granules are exported to many countries.one container can load garlic flakes, garlic granule and Garlic Powder,we can pack the goods at customer's request.
Our produce from garlic flakes to garlic granule:
Garlic flakes--re-dry--flow away the garlic skin--select out the garlic flakes with dark spot by machine color sortor --produce to different size granule
Garlic Granule, 25 kg/carton
Products Description
1. Commodity name: Garlic powder
2. Features:
1) Specification: 80-100 mesh, 100-120 mesh
2) Color: 100% pure natural white, no obvious spot
3) Moisture: 6% max.
3.Packing:
a) Inner packing:12.5kg/2 aluminum foil bags
b) Outer packing: 25kg/ctn
4. Supply period: All year round
5. Conveyance: 18mts/20' FCL
Dehydrated Garlic Granules,Garlic Granules,Dried Garlic Granules,White Dehydrated Garlic Granules
JINING FORICH FRUITS & VEGETABLES CO., LTD. , https://www.forichgarlic.com