HOW TO MAKE CANNED MUSHROOMS?

The consumption of canned food, most people will choose to go directly to the supermarket to buy, because it is more convenient , such as canned mushrooms, but in fact the delicious canned mushrooms can also be produced, the following is the practice description.

(1) acceptance of raw material mushrooms: Fresh mushrooms that can be processed for exporting canned mushrooms must be first-class mushrooms; second and third-grade mushrooms can be processed for general canned foods. As a raw material for the flaky mushroom cans, the diameter of the cap is not more than 4.5 cm. As a raw material of the mushroom can, the diameter of the cap cannot exceed 6.0 cm.

(2) rinse: Separate the different grades of fresh mushrooms down to 0.03% sodium metabisulfite solution, gently flip up and down to wash away the sediment, impurities and the waxy surface of the mushroom, lipids and so on. After rinsing for 2 minutes, remove and rinse with running water.

(3) precooking: The prepared 0.1% citric acid solution is first boiled in a pre-cooker, and then the rinsed mushrooms are released. The ratio of water to mushrooms is about 3:2. Continue to boil until cooked, for a total of 8 to 10 minutes, then quickly cool.

(4) grading and slicing: Grading according to the specifications of processing cans, picking out the mushroom body which is not suitable for complete assembly such as cracking of the cap, deformity, open umbrella and color malformation, and the diameter is about 1.5cm; about cm for the second mushroom; 3.5cm in diameter for the third-class mushroom; below 4.5cm for the processing of mushroom, the diameter of more than 4.5 cm above the big mushroom, off the handle mushroom can be used for processing mushroom.

(5) canning: Tinplate cans or glass jars can be strictly inspected before they are canned, and unqualified empty cans are removed. Then wash it in hot water at 90-95°c, and drain it on a clean shelf.

(6) add soup: The soup recipe is 2.3% to 2.5% of refined salt and 0.05% of citric acid. When the soup is added, the temperature of the soup should be above 80°c.

(7) pre-seal, vent, and seal: Exhaust immediately after pre-sealing. When heating the exhaust, the 3000g canister exhaust temperature is 85-90°c for 17min; the 284g canister exhaust temperature is 85-90°c, 7min. If vacuum sealed, the degree of vacuum is 3432 to 3922pa.

(8) sterilization and cooling: Canned, vented and sealed cans should be immediately sterilized. According to different canned specifications, the sterilization process is also different. Net weight 198g, 284g, 425g, 184g canning, sterilization is: L'-17'-20'/121 °c; net weight 850 grams canned, sterilization is: 15'-27'-30'/121 °c; net weight 3062g, 2840g, 2977g canned, sterilization type: 15'-30'-40'/121°c. Sterilization is completed, back pressure cooling.

(9) listen, test and pack.