Salt processing method of slider mushroom
1. Raw material selection and classification. Use raw materials that are free of pests and diseases and have normal color. Using a knife to remove the hardened roots, retain the length of the soft shank by 1–3 cm, and remove the impurities for classification. The diameter of the cap of the first-class mushroom is 1--2cm, and the umbrella is not opened; the diameter of the cap of the second-stage mushroom is 2--3cm, half-opened; the external product is full-opened mushroom. 2. Blanching. Blanching fluid available 10% saline. Every 50kg boiled water boiled mushrooms 30kg, the same pot of water can cook 2 - 3 times mushroom. Every time, it is necessary to ensure that the mushrooms are boiled under water and boiled quickly as soon as possible so that the mushrooms will not be cooked. When blanching, use the fence to gently flip, and be careful not to break the mushroom base film. The blanching time should be appropriate, the time is too short, the body of the mushroom is not fully cooked, and it becomes acid after salting; when it is too long, the mushroom body becomes rotten and will become soft and soft. The blanching time varies depending on the size of the mushroom body, and generally takes 3 to 4 minutes (minutes). 3. Cool, salted. Immediately after blanching, the mushroom body is put into cool water (or cold water) and cooled. Salt must be removed when the temperature of the mushroom body is reduced to room temperature. Salting can be performed by using a salted or secondary salting method, and the salting of the salt is separately applied after the grading. 11 times saline method: This method can be divided into layer of salt layer mushroom method and salt mushroom mixed method. The layer of salt layer mushrooms method is: First in the cylinder bottom layer of 1-2cm thick salt, and then spread on a layer of 2 - 3cm thick mushrooms, and then fill the tank. Then compress with a heavy object. Inject saturated brine to submerge the mushroom body. To prevent rotting discoloration. This method mushroom salt ratio is about 10:7, pickled 25--30d (days) to remove the barrel. Salt mushroom mix method is: According to the proportion of 1kg mushroom 0.4kg salt, the salt and mushrooms fully mix, into the jar salt, other processing the same layer of salt layer mushroom method. 22 times salting method: the first salting 1d (days) after the inverted cylinder (that is, remove the mushroom body, flip up and down after the cylinder or put a new salt water and then install cylinder salt), the second salted 20d ( day). The mushroom salt ratio of this method is 10:4. Other treatments are the same salting method. 4. Adjust acid barrels. Put mushrooms that have been well drained of salt into plastic buckets, each containing 70kg, and sprinkle some salt evenly on top of them. Cover the top with salt, and use 5kg of salt per barrel. Saturated saline was finally injected. In order to ensure the quality of the finished product mushroom, an acid adjuster should be added to the saturated salt solution. Preparation of acid sizing agent: citric acid, sodium metaphosphate, alum mixed by 42:50:8 ratio, dissolved in saturated saline, pH value 3.5--4, and the prepared solution is injected into the mushroom body In the plastic bucket, the plastic bucket is tightly closed, and finally the lid is placed in the iron bucket. The name, grade, weight, net weight, and place of production are indicated outside the bucket and can be stored or exported. (Author: Wang Chunhui)
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