MySheen

Production technology of preserved mushroom

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, 1. Raw material selection: fresh mushrooms with medium size, natural color, complete mushroom shape and no disease and insect spots are selected as processing raw materials. Second, pretreatment: soaking in ① salt water: remove the impurities attached to the harvested fresh mushrooms and immediately soak them in 1% Murray 2% salt water for 4-6 hours to increase the hardness of the mushroom body. ② blanching: the mushroom body washed and drained after soaking in salt water is blanched in boiling water for 7-9 minutes to destroy enzyme activity and prevent mushroom browning. ③ refurbishment: in order to make preserved mushrooms whole

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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