MySheen

Classification Standard and processing Technology of volvariella volvacea

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, 1. Grading standard of straw mushroom: 1. Classification of fresh mushroom: first class: perimeter of mushroom grain is 8ml 11cm, solid grain. Second class: the perimeter of mushroom granules is 6ml / 8cm, solid grains. Grade III: the perimeter of mushroom granules is 6ml / 8cm, and the prepuce is slightly cracked. Mushroom flower: the cracking of mushroom bud is not more than 0.5 cm. Outside the class: the perimeter of the mushroom grains is 5ml. 6cm, with some mushroom flowers. 2. Classification of dried mushrooms: cut head, no sediment impurities, mushroom noodle mouse gray or gray-white, mushroom meat white. Pleurotus ostreatus without opening film, water content up to 12%, fragrant

I. grading standard of volvariella volvacea

1. Classification of fresh mushrooms: first class: perimeter of mushroom pellets 8Mel 11cm, solid grains.

Second class: the perimeter of mushroom granules is 6ml / 8cm, solid grains.

Grade III: the perimeter of mushroom granules is 6ml / 8cm, and the prepuce is slightly cracked.

Mushroom flower: the cracking of mushroom bud is not more than 0.5 cm.

Outside the class: the perimeter of the mushroom grains is 5ml. 6cm, with some mushroom flowers.

2. Classification of dried mushrooms: cut head, no sediment impurities, mushroom noodle mouse gray or gray-white, mushroom meat white. No open film open umbrella mushroom, water content up to 12%, fragrant, pest-free mildew, no scorched yellow and black.

First class: the meat is thick, the horizontal weight is more than 3 cm, and the straight weight is more than 5 cm.

Second class: the meat is thick, the horizontal weight is 2.5 cm, and the straight weight is more than 4 cm.

Grade 3: the meat is thin, the horizontal weight is less than 1.8 cm, and the straight weight is more than 3 cm.

Horizontal method: after breaking in half and drying, measure at 1.5 cm above the mushroom foot.

Direct measurement: from the foot of the mushroom to the top of the mushroom.

Second, straw mushroom processing:

1. Canned volvariella volvacea: refer to 33 methods of adding edible fungi.

2, dry straw mushrooms: straw mushrooms cut off the sundries at the base, cut longitudinally into the two halves of the foreskin, then cut down, spread them on the bamboo curtain, expose them for a day in a sunny day, and send them into the baking room. At the initial stage, they are heated to 60 degrees Celsius for 5 hours, then put into moisture-proof bags and stored in iron cans.

3. Salted straw mushrooms: straw mushrooms remove sediment and debris, wash them with clean water, and then kill them with boiling water at 100 degrees Celsius in a stainless steel pot. When picking up mushrooms, the water temperature is 98 degrees Celsius. Kill 5MUR for 7 minutes. Then cool the cold water for 20 seconds for 30 minutes and drain the water. First marinate in 15 Mel 16% brine for 5 days, remove and drain the water, and then marinate 6 Mel in 23% brine for 7 days. Finally, according to the weight of pure mushrooms, 18% of the fresh salt water is added, packed and stored.

 
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