First, mushroom pickles:
1. Pickle: The mushrooms are washed and drained, and the salt is placed in salt water at a ratio of 10-15 kg per 100 kg of salt to submerge. Sealed and marinated for 1 week, turning twice during the period to make the salt evenly penetrated.
2. Sauce stains: Mushroom Lek to salt water, soaked into the water for a day, remove and dry, and then into the sauce tank, according to every 100 kg with a sweet sauce 50-70 kg ratio of the sauce, the temperature is 20 °C is appropriate . During the stain period, it is shaken once every morning and it can be discharged after 10 days. It is delicious and can serve both small dishes and cooking ingredients.
Second, mushroom pickles:
1. Ingredients: 20 kg of fresh mushrooms, cabbage, celery, lettuce, carrots, green peppers, 4 kg each, ginger, white wine, pepper 500 grams each, sugar amount.
2. Raw material pretreatment: Wash the mushrooms and vegetables in the above raw materials with clean water and drain them. The celery is cut into small pieces of 2-3 centimeters long and the other dishes are cut into pieces of 5-6 centimeters.
3. Kimchi water: Kimchi water is better than hard water (can be crisp), 800 grams of salt per 10 kilograms of water, boil in the pot after cooling from the fire to be used. In order to speed up the brewing speed, a small amount of good quality kimchi water can be added to the newly prepared kimchi.
4. Infusion: Mix the mushrooms and sliced ​​vegetables with pepper, liquor, ginger, sugar, etc., and put them into the washed kimchi jar. Pour kimchi into the water and cover the top of the tank with clear water. After sealing, it can be taken out by natural fermentation. 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 washed fresh mushrooms and 10 kg of salt, a layer of mushrooms is layered and salted into the barrel layer by layer, and 1-2 kilograms of salt (antiseptic) is spread on top, and the bamboo is covered. Press the stone, remove and drain the salt juice after 24 hours; add 100 kg of mushroom and 8 kg of salt for compounding, and after 24 hours, it is a semi-finished product.
2. Vinegar stain; soak the semi-finished product in the purified water for 12 hours, remove and drain the juice (about 8 hours), put it into 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: 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.
In Ethanol & Alcohol production process, the starches from agricultural products are converted in fermentable sugars with the help of enzymes. Lignocellulosic materials can be used to produce alcohol which is a kind of alternative energy that can replace the limited oil resources. Biomass based ethanol production is mainly composed of 2 steps: cellulose from lignocellulosic biomass is hydrolyzed to produce reduced sugar and reducing sugar is fermented to produce alcohol. Enzymatic hydrolysis of biomass will become the main means of future development because of its low energy consumption, product specificity and conforming to the government's environmental protection policy. Sunson Group supplys Xylanase, Pullulanase, Protease and Amylase for the ethanol & alcohol industry.
Ethanol is made from various agricultural products including corn, cereal and tapioca etc. During ethanol production process, the starches in these agricultural products are converted into fermentable sugars with the help of enzymes. These fermentable sugars are then fermented into ethanol by yeasts. Specifically, the ethanol production process includes four stages: starch liquefaction, starch saccharification, protein and non-starchy polysaccharides hydrolysis, and fermentation.
Benefits:
Promote the growth and reproduction of yeast
Improve the efficiency of fermentation
Promote the utilization of raw materials
Increase the starch conversion rate
This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
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Sunson Industry Group Co., Ltd , https://www.sunsonchinaenzymes.com