The fertilization technology and method of edible fungus and the general technological process of canned storage of edible fungus

Technological process:

Acceptance of raw mushrooms → rinse → pre-boiled → graded → canned → with soup → pre-sealed → exhaust can → sterilization cooling → listen to → inspection → packaging.

Main points of operation:

1. Acceptance of raw mushrooms: fresh mushrooms are easy to change color and open umbrellas after harvest, so fresh mushrooms should be treated as quickly as possible after harvest and before canning, so as to reduce the exposure time in the air.

In order to ensure the quality of cans, strict acceptance should be carried out in accordance with the specifications of cans. immediately after acceptance, they should be immersed in 2% dilute salt water or 0.03% sodium pyrosulfite solution, and prevent the mushroom body from floating out of the liquid surface and quickly transported to the factory for treatment.

2. Rinsing: also called color protection.

Fresh mushrooms harvested should be soaked in rinse solution in time for rinsing. The purpose is to wash away the surface sediment and impurities, isolate the air, inhibit the oxidation of tyrosine oxidase in the mushroom body, prevent the discoloration of the mushroom body, maintain the normal color of the mushroom body, inhibit the activity of protease, and prevent the mushroom body from continuing to grow and develop. the umbrella bacteria maintained its original shape.

The rinsing solution includes clear water, dilute salt water (2%) and dilute sodium sulfite solution (0.03%), etc.

In order to ensure the rinsing effect, the rinsing solution should be replaced once every 2 hours, depending on the turbidity of the solution.

3. Pre-cooking: that is, to kill the green. After rinsing the fresh mushrooms, pick them up in time and boil the 10min with boiling dilute salt water or dilute citric acid solution to boil thoroughly.

The purpose of pre-cooking is to destroy the enzyme activity in the mushroom body, remove the air from the mushroom tissue, prevent the mushroom body from oxidation and browning, kill the mushroom tissue cells and prevent the umbrella bacteria from opening the umbrella, destroy the cell membrane structure and increase the permeability of the membrane to facilitate the penetration of the soup; soften the mushroom tissue, shrink the mushroom body, enhance plasticity, facilitate canning and reduce cover damage. After pre-cooking, immediately put it into cold water to cool.

Because the mushroom body contains sulfur-containing amino acids, it is easy to react with iron to form black iron sulfide. Therefore, the pre-cooking container should be aluminum or stainless steel.

4. Grading: in order to make the size of the mushroom in the can basically the same, it is still necessary to grade before canning. There are manual classification and mechanical classification.

5. Canning: the processed mushroom body should be canned as soon as possible to prevent microbial contamination. When canning, attention should be paid to the basic size, shape and color of the mushroom body, and the canning quantity should be accurate with a certain top gap. The so-called top gap refers to the distance between the surface of the mushroom body and the lid in the tank. There are manual canning and mechanical canning of raw materials.

6. Add soup juice: after the mushroom body is canned, the soup is injected into the can, which aims to improve the flavor, improve the initial temperature of the mushroom body, change the heat transfer mode in the tank, shorten the sterilization time, and improve the vacuum in the tank.

The type, concentration and adding amount of soup vary with different kinds of edible fungi. Salt water commonly refined or adjusted with citric acid. The temperature of the soup should be about 80 ℃. Add soup to the liquid injector.

7. Pre-sealing: after the raw materials are canned, they should be pre-sealed before exhaust, so as to prevent the mushroom body in the tank from falling out of the tank due to heating expansion, soup overflow and so on. A can sealing machine is used for pre-sealing, and the roller of the can sealing machine connects the cover hook of the can cover with the body hook of the can body. The degree of tightness of the hook connection is that the can cover can rotate freely along the can body, but the can cover cannot be separated from the tank body, so that air, water vapor and other gases in the tank can escape freely from the tank during exhaust.

8. Exhaust and sealing: in order to prevent the growth and reproduction of aerophilic bacteria and mold in the can, prevent the deformation and destruction of the container caused by air expansion during heating and sterilization, and reduce the loss of nutrients in the mushroom body, before sealing the can, try to remove the air from the can. The common exhaust methods are heating exhaust method and vacuum sealing tank exhaust method.

9. Sterilization and cooling: canned edible fungi should be quickly cooled to about 40 ℃ after high temperature sterilization. The main process conditions of the heating stage, constant temperature stage and cooling stage of the can sterilization process are written together according to the prescribed format, which is called the sterilization formula. For example, the sterilization of some cans is 10 ℃, 23 colors, 5 colors, 121 cans.