Brine processing of Pleurotus ostreatus

Pleurotus ostreatus, also known as abalone mushroom, is a kind of edible mushroom, fresh food can also be processed into canned export, extremely rich in nutrition. The salt water processing of Pleurotus ostreatus has the advantages of simple operation, easy transportation and high economic benefit.

The grade standard of Pleurotus ostreatus (divided into 2 grades) Grade 1 mushroom: grey in color, 3-12 cm in diameter, without stalk, individual with stalk not more than 1 cm. Delicate tissue, complete shape, no serious shrinkage and cracks on the edge of the mushroom umbrella, no sediment or other impurities, no diseases and insect pests, no atrophy and deterioration, no peculiar smell, no soaking water.

Secondary mushrooms: grayish white or grayish brown, 3-12 cm in diameter, with mushroom stalks, but not more than 1 cm. The tissue is delicate, the shape is basically complete, the edge of the mushroom umbrella is allowed not to exceed the whole 1x4 crack, no sediment and other impurities, no diseases and insect pests, no atrophy and deterioration, no peculiar smell, no soaking.

Finished product specification 1. Color: light gray, a small amount of grayish brown is allowed.

two。 Organization: the whole flower and fan should be packed separately.

(1) whole flower: the transverse diameter of Pleurotus ostreatus is 3-10 cm.

(2) Fan block: the shape is not less than 2 cm in chord length.

3. Smell: there should be fresh Pleurotus ostreatus pickled fragrance, no peculiar smell.

4. Impurities: glass fragments, metal fragments and other animal feces impurities are absolutely not allowed.

5. Sodium chloride content: more than 19%, crystal salt is not allowed in the finished product.

Process acceptance → rinsing → pre-boiling → paralytic water rinsing → pickling → pickling → inspection → packaging

Production method 1. Acceptance: should be checked and accepted according to the grading standard and placed separately.

two。 Rinse: pass the acceptance of Pleurotus ostreatus, put it in a large basin and soak it in clean water for 25 minutes, then wash the sediment and other impurities in the bacterial folds on the surface of the mushroom umbrella one by one, and re-grade according to the quality requirements.

3. Pre-cooking: the ratio of cold water to mushrooms is 1 ∶ 1, the pre-cooking time is 8-10 minutes, the pre-boiled water is added 0.77% citric acid, and rinse with cold water after pre-cooking.

4. Pickling: weigh Pleurotus ostreatus 100 kg, salt 25 kg, pour Pleurotus ostreatus on stainless steel plate (or basin) and mix well, then pour into the tank for pickling. The pickling container should be washed and a small amount of salt should be added to the bottom of the cylinder. Add a small amount of salt to the cylinder surface after pickling.

Turn the tank on the surface on the second day after pickling, turn the Pleurotus ostreatus above into the layer, if the salt water has not soaked the mushroom noodles, the concentration should be 25%, after boiling and cooling the salt water, make the salt water soak the mushroom noodles.

5. Inspection: the quality of Pleurotus ostreatus is often checked in the curing process. If abnormal conditions are found, the salt content of the finished product should be tested at room temperature (15 ℃) on the seventh day.

(1) Baume test method: using a Baume meter with 0 °30 °B é, calibrate 0 °with clean water before inspection (water temperature 20 ℃), then take 500ml of salt water from the middle of the cylinder, the depth of 20 °30cm, pour it into the basin, pour 200ml into the 200ml cylinder and use the Baume meter to determine the Baume degree. At this time, the Baume degree should be between 20 and 22B é, otherwise a small amount of salt should be added to reach the standard salt content. This is important to prevent rancidity.

(2) Silver nitrate method: take 200 grams of mushroom samples from the middle of each tank with a depth of 20 cm to 30 cm. After mixing, take 200 grams, cut and mix well with a knife, and then take 10 grams. The determination method is in accordance with the national standard.

6. Packaging: (1) selection: remove impurities and blackened Pleurotus ostreatus.

(2) packing: one bag per case, plus one set, 25 kg of Pleurotus ostreatus and 0.5 kg of salt water (to reduce abrasion during transportation and maintain color), and then remove the air from the bag. Seal the seal with a heat closing machine. One piece of moistureproof paper is added to the bottom and face of the box, the bottom cover is sealed with adhesive and sealing paper, and two pieces of paper or plastic tape are added to the box.

You can also use other packaging, such as plastic buckets, according to the specifications, pay attention to add appropriate amount of salt water.

Note 1. After 15 days of pickling Pleurotus ostreatus, if there is not enough salt, rancidity will occur, the mushroom color will be yellow and bright, and the fragrance will disappear. Mushroom color yellowing is a symbol of corruption, immediately rework treatment, the smell is not serious can be re-fished and then pickled with 10% 15% salt, serious odor should be removed.

two。 The processing of Pleurotus ostreatus should be carried out in an acidic environment, blackening and mildew in case of alkali.

3. Do not use iron utensils for processing tools, which will blacken the products.

4. Pickled products can not come into contact with oil, oil will shorten the shelf life of the product.

Processing quota of Pleurotus ostreatus (1000 kg finished product) 1. Salt 300 kg citric acid 3 kg paper tape 90 m / 1.5 kg plastic bag 90 / 8.1 kg carton 45 moistureproof paper 90 sheets / 6 kg

two。 Specification of plastic bag: polyethylene plastic film

0.07 mm thick, 90 cm long, 80 cm wide, 50 cm wide and 60 cm shoulder high