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Processing methods of mushrooms

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, There are many ways to pickle mushrooms, including saltwater pickling, bean paste pickling and dregs pickling. 1. Brine pickling: production process of salted mushrooms: fresh mushroom acceptance → color preservation treatment → rinsing → blanching → cooling → salt picking packaging → plus brine. The purpose of color preservation treatment is to prevent oxidation "browning" of fresh mushrooms. First, wash the fresh mushrooms with 0.05% sodium pyrosulfite to remove impurities, and then soak in a mixture of 0.15% sodium pyrosulfite and 0.1% citric acid for 5 minutes. Reuse clean water

There are many ways to pickle mushrooms, including saltwater pickling, bean paste pickling and dregs pickling.

1. Brine pickling: production process of salted mushrooms: fresh mushroom acceptance → color preservation treatment → rinsing → blanching → cooling → salt picking packaging → plus brine. The purpose of color preservation treatment is to prevent oxidation "browning" of fresh mushrooms. First, wash the fresh mushrooms with 0.05% sodium pyrosulfite to remove impurities, and then soak in a mixture of 0.15% sodium pyrosulfite and 0.1% citric acid for 5 minutes. Then rinse the residue with clean water, and boil the fresh mushrooms in 0.1% citric acid boiling water for 8 minutes, then cool with cold water immediately. When pickling, the ratio of mushroom to salt solution is 3:5, the concentration of salt solution is 18 Baume, pickling for 6 days. Do not pack until the solution concentration is maintained at 18 Baume degrees. The brine for packaging must also be adjusted to 18 Baume degrees.

2. Bean paste pickled mushrooms: soybean paste pickled mushrooms production process: fresh mushrooms → washing adjustment → bleaching → slices → dehydration → seasoning soybean paste pickled → packaging → products.

3. Select, wash and adjust fresh mushrooms: blanch in 80 ℃ water for 10 minutes, soften and cut into appropriate pieces. Then press dehydration or centrifugal dehydration. Soak in seasoned bean paste in dehydration. At the same time, adding antistaling agent such as potassium sorbate and heat treatment can improve its preservation.

Second, the production process of canned mushrooms: fresh mushroom → washing adjustment → blanching → cooling → leached → products canning → filling solution → dressing sealing → sterilization → cooling → products. After selecting the fresh mushrooms, wash off the impurities with clean water. It was then treated for 10 minutes in 80 ℃ of 1% salt water, cooled immediately and drained for about an hour. 3% salt and 0.02% citric acid were added to the injection solution to improve the quality of the product.

Third, seasoning canned mushroom production process: fresh mushroom → washing → blanching → slices → dehydration → canning → seasoning solution → degassing → sterilization → cooling → products. The production process, that is, after removing the impurities of the raw mushrooms, blanching the raw mushrooms as well as boiling cans, cutting them into appropriate pieces, pressing and dewatering or centrifugally dewatering, then canning, adding the pre-prepared seasoning liquid, waiting for degassing and sealing, heating and sterilization, cooling, and then the products are made.

 
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