HOW LONG CAN YOU MARINATE MUSHROOMS
May 07, 2018
Saltwater mushroom marinade is prepared in advance of the 22 degree brine. Use 100 kilograms of cold water (raw water) to add 40 kilograms of salt, stir to dissolve, salt degree is not enough to add salt, in order to reach the above salinity, precipitation, divide miscellaneous reserve. According to the weight of cooked mushrooms, 60% halogen and 10% white salt are used. After soaking for 48 hours, the salinity is stable at 15 ~ 16 degrees, and the mushroom is taken out for selection. When marinade, pour a moderate amount of brine into the jar, then lower mushrooms, add salt, and layer salt. When the mushroom is under the cylinder, it is often used to check the saltiness, and the cylinder is listed, indicating the time of the next cylinder, the quantity level and the salinity.
The raw material processing
After the purchase of fresh mushrooms, immediately remove the surface of the mushroom by using a solution of 50,000kg of sodium sulfite (0.5kg of sodium sulphate). Wash mud cleaning miscellaneous, then rinse in five over ten thousand sodium metabisulfite solution 1 minutes, take out the plastic bag inside the barrel of the lining, into buckets of fresh mushroom, should add water immersion mushrooms, and then sent to the factory or workshop production.
rinse
Fresh mushrooms will be processed, in a timely manner in a flow or the stillness of the clean water rinse 3 ~ 4 times, to achieve the purpose of float to the best of sodium metabisulfite residual, rinse the end, the mushroom into line with gauze in a bamboo basket, for cooking.
precooked
Use a double boiler or cylinder with stainless steel steam coils for cooking and cooking (the rural mushroom room can be pre-cooked with a large steel skillet). Precooked liquid every 100 kilograms of water add 5 ~ 7 kg salt or equivalent salt halide (submerged mushroom hair halogen) boil, after rinse mushrooms into pre-cooking cylinder pre-cooking, after being boiled with skimmer up-and-down, make mushroom even mature, about 6 to 7 minutes, remove to cool. Cook the brine for 5 to 6 times, but add 3% salt (or brine) to add salinity after the third time. Do not use too much precooked salt water, otherwise it will affect the color. Precook time to see whether the mushroom heart is cooked, the best mushrooms are cooked separately.
cooling
A pre-cooked mushroom is placed in a flowing clear water or in a stationary cold water for continuous turning and cooling. Until the body feels no temperature difference.
classification
Grading when available classifier screen, or by artificial separation, its specification (cooked mushroom surface diameter) standard is determined according to the overseas and domestic market, and generally have 3 ~ 5, A level 1 ~ 2 cm, B 2 ~ 3 cm, class C more than 3 cm, D, E (thereof) deformity, thin skin, open umbrella, big fissure, take off the handle.
singling
After mechanical screening, all levels should be manually selected to pick up the deformity, the handle, the open umbrella and so on, as the grade E (the mushroom), and then the name, the barrel.
The barrel
The cooked halogen should be boiled and melted by 40% salt in advance, and the salinity reaches 22 degrees. After the cooling and precipitation is filtered by gauze, 2‰ of citric acid will be added. When filling the barrel, the salted mushroom will be salted, and once measured with the meter, the salinity will be 22 degrees, and the salinity will be 18 degrees, and the brine will be 20 degrees. Then carry on the pound, with the drop halogen line as the standard, the quantity of brine in a barrel to pack the container and the domestic and export demand to decide, the quantity wants enough, not much, also not little. After the mushrooms are loaded into plastic buckets, the mushrooms, such as bamboo strips, will be pressed into the brine on the mouth of the barrel, and then the grade will be marked. After loading the barrel, check whether the grade is consistent, and check it regularly, add sufficient brine, and store it for 3 ~ 4 days after passing the inspection.
production
Mushroom as raw materials for the cans, due to the seasonal mushroom production, and have obvious mushroom peak, canning factory production ability is limited, often appear saturated raw materials, that he can't timely processing can some mushrooms. Processing brine mushrooms can help to solve the problem of mushroom production, ease the market, and can be exported directly. The equipment of processing brine mushroom is few, the technology is simple, collective, each person can produce.