(1) The raw material formula is selected as raw materials for processing of mushroom root, salt, edible oil, monosodium glutamate, rice wine, sugar, and chili powder. (2) Making points 1 choice of materials. Choose a fresh shiitake mushroom root that is free of pests, mildew, normal color, and aroma of mushrooms. Cut the hardened part of the root and wash it for use. 2 cook. Pour the root of the mushroom into an aluminum pan, add 3 times the weight of the water, add salt, rice wine, monosodium glutamate, sugar, chili powder and other spices until the water is dry. 3 stir fry. First put the appropriate amount of edible oil in aluminum pan, pour boiling water, then add appropriate amount of garlic, fry until golden yellow, then pour into the boiled shiitake mushroom root, immediately stir fry, this time should pay attention to the heat should not be too busy to prevent Mushroom root charred, stir fry about 20min, slightly cool can be carried out early bake. 4 early baking. Stir the shiitake mushrooms in a baking pan at a thickness of about 3cm. Place the baking pan in an oven and ventilate and bake it at a temperature of 80°C to 90°C. Turn it 2 times 3 times. The root of the mushroom is baked until it is half dry and it stops when the surface is golden brown. 5 rough wire. The dried mushroom roots were added to a crusher to make them loose and coarse fiber-like. 6 reheat baking. Will be in the baking pan in the pan, the thickness of about 3cm, into the oven, in the temperature of 60 °C ~ 70 °C under the condition of 3h? 4h ventilation, turning 2 times? 3 times, that is, semi-finished products. 7 playing silk. The semi-finished product is placed in a crusher, and the distance between the grinding discs is appropriately adjusted so that the pulverized shreds become loose and uniform fiber flocks. 8 fried pine. Mushroom pine into the fried pine machine, in the 50 °C ~ 60 °C temperature conditions to roast to fluffy, and aroma overflow, that is, mushroom products. Mushroom pine can also be blended with meat floss in certain proportions to produce different specifications of shiitake mushrooms or beef mushrooms. Dichlorophenylphosphine Basic Information Phenylphosphonium Dichloride,Diphenylphosphine Chloride,Phenylphosphinic Acid,2-Hydroxyethylphenylphosphinic Acid,Phenylphosphonic Dichloride,Phenylthiophosphonochloride ShanDong YingLang Chemical Co.,LTD , https://www.sdylhgtrade.com
Product Name: Dichlorophenylphosphine
CAS: 644-97-3
MF: C6H5Cl2P
MW: 178.98
EINECS: 211-425-8
Mol File: 644-97-3.mol
Dichlorophenylphosphine Chemical Properties
Melting point: −51 °C(lit.)
Boiling point: 222 °C759 mm Hg(lit.)
Density: 1.319 g/mL at 25 °C(lit.)
Fp: >230 °F
Storage temp. :Store below +30°C.
Form: Liquid
Specific Gravity: 1.319 (20℃)
Color: Clear colorless to slightly yellow
Sensitive: Moisture Sensitive