What are the factors that affect the effect of brine mushroom killing?

Killing operation factors

The amount of mushrooms put into the killing equipment directly affects the uniformity of its heating. If too many mushrooms are put in at one time, the mushrooms will accumulate in the water, hindering the transfer of heat between the mushrooms, resulting in some mushrooms not being able to fully contact the boiling water, uneven heating, and some mushrooms have been killed, while others have not been fully heated, thus affecting the overall killing effect. Therefore, according to the size and capacity of the equipment, the amount of each time should be reasonably controlled to ensure that the mushrooms can be distributed more loosely in the water so that they can be fully heated.

Stirring frequency and method:

1. During the killing process, stirring is an important means to ensure that the mushrooms are heated evenly. If the stirring frequency is too low, the mushrooms cannot be turned over in time in the boiling water, and local overheating or insufficiently heated parts are prone to occur; while if the stirring frequency is too high and the action is too violent, the appearance of the mushrooms may be damaged, causing them to break or deform, which is also not conducive to the killing effect. Generally speaking, it is more appropriate to stir gently every 30 seconds to 1 minute.

2. The stirring method is also very important. Appropriate tools (such as a long-handled colander or a special stirring rod) should be used to stir the mushrooms from different directions to ensure that all parts of the mushrooms are evenly heated, rather than simply stirring on the surface.

1.Killing time:
If the killing time is too short, the enzyme activity inside the mushrooms may not be destroyed, the microorganisms may not be fully killed, and the expected killing effect cannot be achieved. In the subsequent processing and storage process, the mushrooms may still have problems such as browning and deterioration. On the contrary, if the killing time is too long, the mushrooms may become soft and rotten due to excessive heat, lose their original elasticity and taste, and affect their quality and subsequent processing effects. Different varieties and sizes of mushrooms have their appropriate killing time ranges, which need to be strictly followed.

2. Killing temperature:
The killing temperature is usually required to reach the boiling state of water, that is, 100℃ (under standard atmospheric pressure). If the killing temperature is lower than this standard, it may not be able to effectively destroy the enzyme activity inside the mushrooms and fully kill microorganisms, resulting in a poor killing effect. However, if the temperature is too high, such as when using certain special equipment or due to improper operation that causes the local temperature to be too high, the mushrooms may be scalded, the surface may be burnt, the internal tissue may be severely damaged, etc., which will also affect the withering effect.