MySheen

Processing of canned Shepherd's purse and Lentinus edodes

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, → canned → hot water exhaust → sealed → sterilization → cooling → heat preservation inspection → labeling → packing → finished products II. Operation points (1) pre-boiled shepherd's purse is boiled in boiling water for 4 minutes after finishing and washing, and 0.2% sodium sulfite is added to the preboiled water to protect color. (2) soak Lentinus edodes in water for 30-40 ℃ after removing the stalk. The water can be changed several times during the process. (3) after shredding and foaming, the shiitake mushrooms are washed and cut into shreds 2mm and 3mm wide. (4) canned incense

→ canned → hot water exhaust → sealed → sterilization → cooling

→ thermal insulation inspection → labeling → packing → finished product

2. Key points of operation

(1) pre-boiled shepherd's purse is arranged and cleaned and boiled in boiling water for 4 minutes. 0.2% sodium sulfite is added to the preboiled water to protect color.

(2) soak Lentinus edodes in water for 30-40 ℃ after removing the stalk. The water can be changed several times during the process.

(3) after shredding and foaming, the shiitake mushrooms are washed and cut into shreds 2mm and 3mm wide.

(4) canned Lentinus edodes and shepherd's purse at the ratio of 15% 25% and 75% 85%, and then add soup. Canning capacity: net weight 500 grams, including raw materials 260 grams 270 grams, soup 230grams 240 grams.

(5) the preparation of soup salt 2%, ginger 3.5%, Zanthoxylum bungeanum 0.15%, cinnamon 0.15%, monosodium glutamate 0.15%, pepper 2.2%, fennel 0.15%, sugar 1.0%.

(6) the thermal exhaust method is used to make the central temperature of the tank reach 78-85 ℃.

(7) immediately after sterilization and exhaust, it is sealed and sent into the sterilizer to sterilize, using the procedure of 121℃, 30 minutes. Cooling to about 38 ℃ is the finished product.

 
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