Production technology of preserved mushroom
1. raw material selection: selecting fresh mushrooms with medium cap size, natural color, complete mushroom shape and no disease, insect and spot as processing raw materials.
II. Pretreatment:
① Saline soaking: remove the impurities attached to the fresh mushrooms after harvesting, and immediately immerse them in 1%-2% saline for 4-6 hours to increase the hardness of the mushrooms.
(2) Blanching: Pour the mushroom body washed and drained after being soaked in salt water into boiling water for blanching for 7-9 minutes to destroy the activity of enzymes and prevent the mushroom body from browning.
③ Renovation: In order to make the preserved mushrooms neat and beautiful, the mushroom body size must be consistent through renovation. For larger mushrooms, must be properly cut, mushroom fragments, residual mushrooms should be removed.
④ color protection: immerse the renovated mushroom body in 0.2% sodium metabisulfite solution for 8-10 hours, pick it up and rinse it in flowing water.
3. Sugar: Add 40%(fresh mushroom weight calculation) granulated sugar to the cleaned mushroom body for 24 hours, then filter out the sugar solution, adjust the sugar degree to 50 Baume degrees, boil for about 10 minutes, pour into the jar, and continue to pickle for 24 hours.
4. Sugar boiling: Pour the mushroom body together with the sugar liquid into the sandwich pot and heat it to boil. Add sugar gradually and invert sugar gradually. Cook mushroom until transparent and sugar concentration reaches 65 Baume. Stop fire immediately. Then pour the sugar solution together with the mushroom body into the soaking tank and soak for 24 hours.
5. Bake: Remove the mushroom pieces cooked with sugar and drain them. Put them in a shallow dish and put them into the baking room for baking. Bake at 65-70 deg.c until mushroom body is transparent and not sticky.
VI. Packaging: Baked preserved mushrooms can be packed in hard plastic food boxes or plastic bags and sealed for preservation.
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Lecture on cultivation and Management techniques of Pleurotus ostreatus
The Chinese name of slippery mushroom is bare-hat scale umbrella or smooth-cap yellow umbrella. Slippery mushroom is its common name, because its cover surface has a layer of mucus, slippery when eating, it is not easy to pick up with chopsticks, hence the name. Some provinces call it slippery mushroom. Pleurotus ostreatus is rich in nutrition, delicious and delicious, and has inhibitory effect on tumor. Varieties and strains: according to the temperature of mushroom: very precocious species, the temperature of mushroom is about 20 ℃, the color is light brown. Precocious species, mushroom temperature about 15 ℃, brown. Medium mature species, the temperature of mushroom production is about 10 ℃.
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Four methods of trapping and killing Mushroom mites
Mushroom mite is one of the common pests in mushroom production. The effect of prevention and treatment with low concentration of chemical drugs is often not good. Four methods of trapping and killing mushroom mites are introduced below, which are effective and can be used by mushroom farmers. Rapeseed cake trapping method: stir-fried rapeseed cake has a strong oil flavor. Spread several pieces of wet cloth on the bed where mushroom mites are harmful, and put gauze on the wet cloth. Sprinkle the freshly fried rapeseed cake powder on the gauze, wait for the mushroom mites to gather the gauze, remove and scald to death with boiling water. Sweet and sour trap: use
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