WHAT METHOD OF MAKING CANNED MUSHROOMS

METHOD OF MAKING CANNED MUSHROOMS

(1) acceptance inspection of raw mushrooms: the mushrooms processed for export must be primary mushrooms; Second and third grade mushrooms can be processed general canned. As the raw material of the canned shitake, the diameter of the fungus cover shall not exceed 4.5cm, and as the raw material of the canned shitake, the diameter of the fungus cover shall not exceed 6.0cm.

(2) rinsing: pour different grades of mushrooms into 0.03% sodium pyrosulfite solution, turn them up and down gently, and wash away the sediment, impurities, waxy substance and lipids on the surface of mushrooms. After rinsing 2 parts, remove and rinse out the human stream.

(3) precook: the prepared 0.1% citric acid solution is boiled in the precook machine, and then the mushrooms are rinsed by human. The ratio of water to mushroom is about 3:2. Continue to boil until done, 8 to 10 minutes, then cool quickly.

(4) grading and slicing: according to the specifications of processed cans, grading the mushroom body that is not suitable for the whole, such as the cracked, misshapen, open umbrella and improper color, with a diameter of about 1.5cm of -- grade mushrooms; About 2.5cm in diameter, secondary mushrooms; About 3.5cm in diameter, tertiary mushrooms; Shitake mushrooms under 4.5cm are used for processing, and shitake mushrooms with a diameter of more than 4.5cm can be processed.

(5) canning: tinplate canning or glass canning canning should be strictly checked before removing unqualified empty cans. Then in 90 ~ 95 ℃ hot water wash and pour clean shelves drain and set aside.

(6) add soup: the soup formula is refined salt 2.3% ~ 2.5%, citric acid 0.05%. Winter when the liquid temperature shall be above 80 ℃.

(7) pre-seal, exhaust and seal: timely exhaust after pre-seal. Heating vent, 3000 g canned exhaust temperature is 85 ~ 90 ℃, 17 min; 284 g canned exhaust temperature is 85 ~ 90 ℃, 7 min. If sealed with a vacuum vent, the vacuum degree is 3432 ~ 3922Pa.

(8) sterilization and cooling: cans sealed with exhaust should be sterilized immediately. The sterilization process is different according to the canning specification. Net weight 198 g, 284 g, 425 g, 184 g canning, sterilizing type is: l 'to 17' - 20 '/ 121 ℃; Net weight 850 grams, canning, sterilizing type is: 15-30 '- 27' '/ 121 ℃; Net weight 3062 g, 2840 g, 2977 g canning, sterilizing type is: 15 '- 30-40' / 121 ℃. After sterilization, conduct reverse pressure cooling.

(9) listening, inspection and packing.