PRODUCTION PROCESS OF BRINE MUSHROOM
Apr 22, 2020
1. Material handling
2. Rinse
3. The pre-cooking
4. Cooling
5. Classification
6. Singling
7. The barrel
8.Production
1. Material handling
Immediately after the acquisition of fresh mushrooms, the mushroom surface mud was washed with the solution of sodium pyrosulfite (0.5 kg sodium pyrosulfite for every 1000 kg of water).
After washing mud and miscellaneous, rinse 1 minute in a solution of 5 parts per million sodium metabisulfite again, take out the bucket that put into plastic bag lining, the fresh mushroom that packs into the wooden bucket, should add water to soak mushroom, send to a processing plant or workshop next production.
2. Rinse
Rinse the treated fresh mushrooms in flowing or stationary clean water for 3 ~ 4 times in a timely manner to achieve the purpose of rinsing away the residual sodium pyrosulfite.
At the end of rinsing, put the mushrooms into a bamboo basket lined with gauze for pre-cooking.
3. The pre-cooking
Use a double boiler or cylinder add stainless steel steam coil tube to burn, boil (village mushroom room can use large steel essence pot precook). For every 100kg of water, add 5 ~ 7kg of salt or equal amount of salty halide (soaked mushroom hair halide) and bring to a boil.
Put the rinsing mushrooms into the pot and boil them. Pre-boil the brine for 5 to 6 times, but add 3% salt (or brine) after the third time. Do not use too much-boiled brine, or it will affect the color. The precooking time depends on whether the mushroom heart cooked and determined, the best size of mushrooms separately precooked.
4. Cooling
The pre-cooked mushrooms are cooled continuously in running clean water or still cold water. Until the hands feel no temperature difference in the mushroom body.
5. 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.
6. Singling
After the mechanical screening, each grade should be manually selected to remove the deformity, remove the handle, open the umbrella, etc., as the E class (such as outer mushroom), and then weigh, bucket.
7. The barrel
The brine should be boiled and melted with 40% salt in advance, the salinity is up to 22 degrees, after cooling, precipitation with gauze filtration, add 2‰ citric acid. When filling the bucket, measure the brine of the pickled mushrooms once with the Baume scale. If the salinity is 15 ~ 16 degrees, fill the bucket with 22 degrees, and if the salinity is 18 degrees, fill the bucket with 20 degrees.
The quantity of brine per barrel shall be determined according to the requirements of packaging containers and domestic and overseas sales. The quantity shall be sufficient, not too much and not too little. After the mushroom is put into the plastic bucket, the mushroom floating on the surface of the brine is pressed into the brine with bamboo pieces on the mouth of the bucket, and then the grade is marked.
After loading, check whether the grade is consistent, and often check, add enough brine, storage 3 ~ 4 days after the inspection of the factory.
8.Production
When mushrooms are used as raw materials for canning, due to the strong seasonality of mushroom production and the obvious mushroom peak period, canning plants' production capacity is limited and raw materials are often saturated, so that some mushrooms cannot be processed and canned in time.
Processing brine mushrooms are beneficial to solve the problem of mushroom production, ease the market, but it also can be exported directly. The equipment of processing brine mushroom is few, the technology is a simple, collective, individual person can produce.