The mushroom is rich in nutrients and tastes delicious. Canned food made from it is a good product for people on the four seasons table.
(1) Process Acceptance of raw materials → processing → precooking → cooling → sorting → canning, adding soup → sealing → sterilization, cooling → finished products.
(2) Operation points 1 Raw material selection The straw mushroom is fresh, mildew-free, pest-free, and disease-free.
2 Raw material processing Remove unqualified mushrooms such as stretched waists, open umbrellas, broken heads, and abnormal color, and use a knife to remove the muddy grass clippings from the roots of the mushrooms and keep the trimming surfaces clean and tidy.
3 After the pre-cooked straw mushrooms are washed, pre-cook twice in the sandwich pot, the ratio of water to mushrooms is 2:1, the first precooking time is 8 to 10 minutes, change the water and cook for 8 to 10 minutes.
4 Cool the precooked straw mushrooms and immediately put them into cold water to cool and rinse with running water.
5 sorting The cooled straw mushroom is divided into large, medium and small grades according to the horizontal diameter of 27 to 40mm, 21 to 26mm, and 15 to 20mm, and the bursting mushroom (bursting mushroom can be used in the piece) is excluded.
The concentration of brine in 6 soups was 2.5%, and the temperature was not lower than 90°C when injected into the tank.
7 cans 7114 # empty cans after disinfection by hot water above 90 °C, drain water. Add 280g straw mushrooms per pot and add soup to full.
8Exhaust and seal the center temperature above 80°C; Vacuum seal with 0.03～0.04MPa.
9 sterilization, cooling sterilization formula is 15-60- 10/121 °C, back pressure cooling, cooling to about 38 °C.
(3) Quality standard The straw mushroom is dark brown and the soup is clearer, with the fresh flavor and taste of fresh straw mushroom. The straw mushroom has the same particle size, 428g/pot, solids ≥ 60%, and sodium chloride content 0.6% ~ 1.0%.
(4) Production precautions Since straw mushrooms are produced in high-temperature summer season, raw materials are easily stretched or opened after harvesting. In order to prevent the straw mushroom from stretching or opening the umbrella, it must be picked and transported in the early morning and evening cool time, and shipped to the factory within 4 hours for processing. To the factory, it is necessary to quickly pre-cook and prevent straw mushrooms from continuing to grow; if the road is far away, they can be pre-cooked in the local area and bring the soup to the factory in time. During the transportation process, it is necessary to prevent the straw mushroom from being rancid; animal nutrition is rich in canned mushrooms. Extremely easy to produce rancidity, so the process must be fast in the process, tools and equipment must be strictly cleaned and disinfected to prevent deterioration, pollution and other occurrences.
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