菌菇酱油是食用菌加工过程中的副产品。在加工各种食用菌菇时,淹制菌菇剩余的煮菇盐水可以收入大缸中澄清待用。菌菇酱油的加工步骤:①把澄清的煮菇盐水放入无锈铁锅中加火烧开,然后按比例放调料:每100公斤澄清菇水放干花椒200—300克、大料200克、干姜400克、小茴香1公斤、桂皮150克、干桔皮200克、盐制湿菌菇或鲜菌菇2—3公斤。搅拌后熬两开,闷火浸泡24小时,再搅拌一次后熬1—2小时,用清洁布袋 Mushroom sauce is a by-product of edible mushroom processing. In the processing of a variety of mushroom mushrooms, flooding the remaining mushroom mushroom salt water can be used to clarify the income cylinder. Mushroom sauce processing steps: ① the clarified mushroom salt water into the stainless steel wok plus fire boil, and then put the proportion of spices: per 100 kg of clarified mushrooms put dried red pepper 200-300 grams, 200 grams of aniseed, 400 grams of dried ginger, 1 kg of cumin, 150 grams of cinnamon, 200 grams of dried orange peel, 2-3 kg of salt wet or fresh mushrooms. Boil two after stirring open, boring fire soak for 24 hours, and then boil for 1-2 hours after mixing with a clean bag