Processing technology of shredded louver mushroom
First, the origin of the name: shredded louver mushroom, the full name is "shredded four micro-louver mushroom", imitating tripe food, using Pleurotus ostreatus to cover and cut into long strips of mushroom 0.5 centimeters wide, just like white tripe. Taste is slightly salty, slightly spicy, slightly sweet, slightly sour ready-to-eat food or convenience food.
2. Technological process: wash Pleurotus ostreatus, → shredded, rinse →, protect color, kill green, → cooling, filling →, filling juice, sealing, → sterilization and cooling.
Third, the basic operating procedure: ① cap shredding. Harvest large pieces of Pleurotus ostreatus below medium well, cut off the stalk, rinse off the surface dirt and impurities with clean water, and then cut into shreds. Cut into 0.5 cm wide mushroom strips, put into 0.6%-0.8% salt solution, rinse and protect the color of the shredded mushrooms to maintain their original color, similar to the shape and color of tripe food, attractive appetite. ② color protection to kill green. After rinsing for 10 minutes and 15 minutes, soak it in a new salt solution for 1 to 2 hours to protect the color. After 0.6% salt water is boiled, the shredded mushrooms after soaking and color protection are put into cooking to kill green. According to the thickness of the mushroom cap and the width of the shredded mushrooms, it can be boiled thoroughly in 6 to 12 minutes. After checking that there is no white heart, it is quickly fished out and washed in flowing water to make it cool quickly and cool thoroughly. ③ can. After controlling the water, the shredded mushrooms can be filled manually into canned bottles, usually filled with 400 grams of shredded mushrooms per 750 ml bottle. ④ was filled with juice and sealed. Immediately after canning, pour 85 ℃ of seasoning soup to about 0.5cm near the mouth of the bottle, and then seal. Now generally should use the spiral cover, conditional can use the vacuum machine to seal under 0.06 MPA. ⑤ can be sterilized after tightening the bottle cap. The sterilization pressure is 0.12 MPA and can be maintained for 30 minutes. After sterilization, the temperature of the can was quickly reduced to less than 40 ℃. After sterilization, it can be kept for sale.
Fourth, seasoning soup modulation: the formula mainly contains southern wine, refined salt, sugar, white vinegar and ginger, onions, garlic, pepper, pepper, spices and other seasonings, according to the needs of the market to prepare appropriate taste, boil and cool to about 85 ℃ can be canned.
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How to stimulate the mushroom tube to produce mushrooms early
There are many ways to stimulate the growth and development of microorganisms, such as mechanical stimulation, ecological stimulation, physical stimulation, chemical stimulation and so on, but in the process of cultivation of Pleurotus ostreatus, the following methods are generally used: (1) startled bacteria: when the mycelium of Pleurotus ostreatus has been thoroughly developed, when there is a layer of bacterial film on the bacterial bed, a flat board can be used to beat it again and again, making the bacterial bed appear a large number of board marks. In this way, the hyphae are shaken, which increases the chances of biochemical reaction and promotes the rapid differentiation of fruiting bodies. (2) irritation of scratching bacteria and breaking materials: hyphae
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The yield of "wavy" mushroom planting is high.
The wavy cultivation mode is to spread the culture material on the bed surface into a kind of undulating wave when spreading materials and sowing seeds. Compared with the plane cultivation bed, the mushroom production area of this cultivation model can be increased by more than 50%; it is better than the plane cultivation method in removing harmful gases in the material and regulating the material temperature; without increasing any investment, the yield per unit area can be increased by 30% and 40%. The implementation methods are ingredients in the early stage of production, fermentation, arrangement and disinfection of cultivation sites, and various management work in the later stage of cultivation.
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