Production technology of soft packaging of shredded Lentinus edodes

Edible fungi are rich in amino acids, vitamins, polysaccharides, peptides, organic germanium, zinc and other trace elements, which have high edible, health and medicinal value, and develop the deep processing of edible mushrooms. made into convenient side dishes, beverage granules, nutrition oral liquid and medical and health care drugs, the market prospect is broad. The author has studied and developed a series of seasoning flexible packaging for deep processing of edible fungi, which is suitable for the production of townships, towns and small enterprises.

1. technological process

Dried Lentinus edodes (or fresh mushroom) → pedicle, shredded → cleaning, → soaking → cooking → bag → sealing → sterilization → cooling → storage → inspection → packaging → finished products.

two。 Operation process

① raw material treatment. Select dried or fresh Lentinus edodes without mildew and moth, wash them with water and remove the stalks (if you use fresh Lentinus edodes, just remove the stalks and rinse), soak in clean water for a few hours, cut the mushrooms into shredded 5cm or so, drain and set aside.

② ingredients and proportions (kg). Shredded Lentinus edodes 50, refined salt 1.5, Zanthoxylum bungeanum 0.2, soy sauce 1, vegetable oil 0.4, sugar 0.5, shredded red pepper 0.2, five spice powder 0.1, water 10, monosodium glutamate 0.2.

③ cooking method. First cook the vegetable oil, add salt, water, pepper powder, soy sauce and other seasonings in turn, boil and then add shredded shiitake mushrooms, heat while stirring, cook for about 20 minutes, until the soup is nearly dry, out of the pot and bagged.

④ packing and sealing. Generally use composite cooking bag packaging, coat color printing plastic film bag. Use mechanical automatic packaging machine or manual bagging, each bag packed 200g, slightly compacted after loading, press out excess air, weighed with ceiling platform, generally sealed with vacuum sealing machine. Attention should be paid to keeping the mouth of the bag clean throughout the process.

⑤ sterilization, cooling, storage. Put the bagged shredded Lentinus edodes into a horizontal steam sterilizer with steam pressure of 0.15MPa (121-126 ℃), hold pressure for 30 minutes, cool out of the pot, seal the coat with color-printed plastic bag after air-drying, and store it at room temperature for 3 days.

⑥ inspection, packaging, finished products. Check the finished products stored for 3-5 days to see if there are fat bags and leaking bags, and open the bags to check the flavor and various physical and chemical indexes of the products. After passing the inspection, they can be packed into the warehouse or out of the factory.

3. Quality standard

① color. The surface of Lentinus edodes is brown, the bottom is egg yolk or brown, bright and normal.

② aroma. With the unique aroma of Lentinus edodes and excipients, full-bodied and coordinated.

The smell of ③. The taste of spicy, fresh, fragrant and sweet is long, salty and palatable.

Physical and chemical indexes of ④. The contents of water, protein, amino acids, nitrogen and salt meet the requirements of product standards.

⑤ health index. Escherichia coli < 30 / 100g. No pathogenic bacteria can be detected.