Contact

E-mail:info@fortopfood.com

Tel:0086-592-5558829

Fax:0086-592-5551211

Address:Unit 602, Jinshan Fortune Plaza, No. 2366 Fangzhong Road, Xiamen 361009, China.

Canned Mushroom has many processing methods and methods. There are soft packaging. Bottled. There are tin cans. Here is a method for your reference.
(1) Acceptance of raw mushrooms: Fresh mushrooms processed and exported to mushrooms must be first-class mushrooms; second and third-grade mushrooms can be processed in general canned foods. As the raw material of the canned mushroom, the diameter of the cap is not more than 4.5cm. As the raw material of the canned mushroom, the diameter of the cap should not exceed 6.0cm.
(2) Rinsing: Pour different grades of fresh mushrooms into 0.03% sodium metabisulfite solution, gently flip them up and down, wash away the sediment, impurities and waxy substances and lipids on the surface of the mushrooms. After rinsing for 2 minutes, remove and wash in the running water.
(3) Pre-cooking: firstly boil the prepared 0.1% citric acid solution in the pre-cooking machine, and then put the rinsed mushrooms, the ratio of water to mushroom is about 3:2. Continue to boil until thoroughly cooked for 8 to 10 minutes, then cool quickly.
(4) Grading and slicing: According to the specification of processing cans, the mushroom caps which are not suitable for self-assembly, such as cracking, deformity, open umbrella and colorlessness, are selected, and the diameter is about 1.5cm; the diameter is 2.5; The cm is a secondary mushroom; the diameter is about 3.5cm for the third-grade mushroom; the mushroom for processing the mushroom below 4.5cm, the large mushroom with a diameter of more than 4.5cm, the mushroom, etc. can be used for processing the mushroom.
(5) Canning: Before tin cans or glass bottles can be strictly inspected, remove unqualified empty cans. Then wash in hot water at 90 ~ 95 ℃, pour it on a clean shelf and drain.
(6) Adding broth: The soup formula is 2.3% to 2.5% of refined salt and 0.05% of citric acid. The soup temperature should be above 80℃ when adding the soup.
(7) Pre-sealing, exhausting and sealing: exhausting in time after pre-sealing. When heating and exhausting, the 3000g canister exhaust temperature is 85-90 ℃, 17 min; 284 g canned exhaust temperature is 85-90℃, 7 min. If vacuum sealed, the degree of vacuum is 3432 ~ 3922Pa.
(8) Sterilization and cooling: The cans sealed after venting should be sterilized immediately. The sterilization process varies depending on the canning specifications. Net weight 198g, 284g, 425g, 184g canned, sterilization type is: l'-17'-20'/121 ℃; net weight 850 grams canned, sterilization type is: 15'-27'-30'/121℃; net weight 3062g, 2840g, 2977g canned, the sterilization type is: 15'-30'-40'/121 ℃ After sterilization, back pressure cooling is performed.
(9) Listening, inspection and packaging.
We're professional canned mushroom manufacturers and suppliers in China, providing canned and freeze dried FD canned mushroom, as well as various extracts and powders. Welcome to place orders with our factory.
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