Here is a production process for home-made canned mushroom.
(1) Tank container 300 g of four-spin glass bottle.
(2) Sterilization equipment Household pressure cooker or portable sterilizer.
(3) Flammulina velutipes, salt, citric acid or ascorbic acid collected on the day of raw materials.
(4) Process flow and technical points
1 Finishing raw materials Fresh mushrooms are immersed in a 1% salt solution after they have been cut and graded. They can be stored for 4 to 6 hours and have a rinsing effect.
2 Precooked boiled hot water boiled mushrooms, boiling water, about 100 °C, about 5 minutes. 5 kg of water boils 1.5 kg of fresh mushrooms at once, and each pot of water is used for a maximum of 3 times.
3 cold water cooling as soon as possible to 35 °C below.
4 grading A handle length of 15 cm, cap diameter 1 secondary handle length of about 9 cm, cap diameter 1.5 cm, brown.
5 Prepare the decoction with 1~2% salt, citric acid 0.08%~0, or ascorbic acid 0.05%~0.1%. The soup is prepared with boiling water and filtered for use.
6 cans of 120 grams per bottle of mushrooms, 500 grams of fresh mushrooms can be filled with 3 bottles.
7 Fill liquid to fill. It is best to add when the soup is hot, without leaving a ceiling.
8 Heated exhaust seal The water bottle is heated until its temperature reaches 70 to 80°C, and the bottle cap is sealed.
9 Sterilize the domestic pressure cooker for 20 minutes, or autoclave 110,000 Pa, 121°C for 20 minutes.
10 Cooling must be cooled to room temperature as soon as possible, but also to avoid bursting glass bottles, so the use of sub-cooling method. After the pressure has dropped to 0, the cans are removed and the water is allowed to flow through 75°C to 50°C-cold water. Cooled to about 35 °C, so that the residual heat evaporation bottle wall, cap water, so as to avoid corrosion pot lid. After 7 days, the cans were tested.
11. Wipe inspection Random sampling or bottle-by-volume inspection of vacuum and appearance quality. Good sealability, clear soup, milk body color of the body of the mushroom is a qualified product, with a chopstick hitting the lid of the jar, the sound is crisp and clear, and the dull sound is unqualified.
12. The canned product will have a definite broth, with a creamy yellow mushroom body, soft and slippery sclerotin, crispy stipe, and the inherent fragrance of the enoki mushroom. It is a qualified crystal and can be safely stored for more than 6 months.
This method can also be applied to the processing of canned mushrooms, oyster mushrooms, and oyster mushrooms.
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