Edible salt processing technology
July 02, 2018
First, the process of harvesting - Classification - Cleaning - Fixing - Cooling barrels Second, the process requirements 1. Harvest classification: for salting with the mushroom body must be harvested in a timely manner to prevent the opening of the umbrella. Harvesting should be carried out gently to ensure the integrity of the mushroom body, no damage, mushroom handle cutting neatly, picking away mushrooms, insects and mushrooms, spotted mushrooms, malformed mushrooms. The mushroom body grading should be classified according to the requirements of the buyer or the general grade standards of various edible fungi according to the diameter of the cap, stem length, and mushroom shape. Even if the demand side is the command of the mushroom, it is also necessary to separate the big and small mushrooms when they are in the blue to control the ripeness so as to guarantee the quality of the killing. The time required to receive the grading from harvesting is short and cannot be squeezed to reduce the damage of the mushroom body. 2. Cleaning: The role of cleaning is to wash away the impurities on the surface of the mushroom body, bleach the mushroom table, and prevent oxidation and browning of the mushroom. The mushrooms are usually soaked in 2% saline. Then immersed in a solution of 0.03--0.05% sodium metabisulfite, bleached and protected for 10 minutes, rinsed with fresh water 3-4 times, washed off the mushroom table sodium metabisulfite. 3. Fixing: Fixing the role of the main three points: 1 drive away the air in the mushroom body tissue, destroy the enzyme protein, prevent browning; 2 kill the mushroom cell, destroy the cell membrane structure, enhance cell permeability, is conducive to saline infiltration tissue; 3 soften Organize, increase plasticity, easy to process. Casserole with aluminum pan, conditional available sandwich stainless steel pre-cooked pot. Boil the water in the pot and pour it into the mushroom body (40% of the amount of water is appropriate for the amount of mushrooms), and gently bob up and down while cooking to make the mushroom body uniform. Remove the floating foam and cook until the mushroom body is cooked and not rotten. Fixing time depends on the type and size of the mushroom. Coprinus comatus, straw mushroom, oyster mushroom, and tea mushroom are 8-10 minutes, and Agaricus blazei is about 10-12 minutes. There are several methods to identify the standards for ripening and ripening: 1 When the mushroom is ripe, it sinks into the bottom of the pot, while the raw one floats; 2 The mushroom is cut, cooked yellow, and raw white; 3 The bite test, raw The sticky teeth, cooked crisp and non-stick teeth; 4 fish out of the body into cold water, if the sink is cooked, if the float is raw. 4. Cooling barrel: the role of cooling is to terminate the heat treatment, if the cooling is not transparent, the thermal effect continues to make the mushroom's color, flavor, structure destroyed, easy to moldy rotten, black. The method of cooling is to put the frozen mushroom body into flowing cold water to cool it or cool it in turn with 3-4 cold water tanks in succession until it is completely cold. Cooling mushroom barrel or cylinder into the preservation, a layer of salt layer mushroom, cover a layer of salt, add the right amount of water, water to dip into the mushroom body an inch and a half is appropriate. Salting the final amount of 100 kg of mushrooms + 30 pounds of salt (in divided order).
