First, the Brazil mushroom quality dried product will be washed brazil mushroom, dry or dry in ventilated place for 2 hours. The dryer (room) is preheated to 50°C and then cooled slightly. The mushrooms are graded according to the size of the mushroom and the degree of dryness and humidity, and evenly discharged on the bamboo sieve of the dryer (room) with the pleats facing downward. Large mushrooms and wet mushrooms are discharged in the middle layer of the screen frame, and small mushrooms and dried mushrooms are discharged on the top of the screen frame, and poor quality or deformed mushrooms are discharged on the bottom of the screen frame. Drying is divided into 3 steps:
1. Temperature-setting and shaping: The starting point temperature for the sunny-baked mushrooms is controlled at 37 to 40°C, and the temperature for picking mushrooms during the rainy days is controlled at 33 to 35°C. After the mushroom body is heated, the surface moisture evaporates. At this time, the inlet and exhaust windows should be fully opened to keep the pleats fixed and erect. Then gradually reduce the temperature to 26 °C for 4 hours. If the temperature is too high at this time, the mushroom body lumps will fall down and damage the mushroom shape, and the color will become black, which will reduce the commodity value.
2. Dehydration of mushroom body: Starting from 26°C, the temperature rises by 2 to 3°C per hour. The relative humidity of the air can be adjusted in time by 10% by opening and closing the air-window method, and it is maintained for 6 to 8 hours. When the temperature slowly rises to 51°C, it is kept at a constant temperature to ensure that the gussets are upright and the color is fixed. During the adjustment, the positions of the upper and lower mushroom sieves were adjusted to the same degree of dryness.
3. Overall drying: The temperature was raised to 60°C after 6-8 hours at constant temperature. When the mushroom product is baked to 80%, the baking oven is taken out for drying for 2 hours, and the baking is continued. The two-chamber window is fully closed and baked for 2 hours. When the mushroom handle is broken by hand easily broken, and issued a crisp sound can end baking. 8 kg to 9 kg of fresh mushrooms can be processed into 1 kg of dried mushrooms. Put high-quality dried mushrooms and fashion into woven bags lined with plastic film and package them in cartons or bamboo and wooden boxes, each containing 5 kg. Fresh mushrooms produced in 100 square meters of greenhouse can be processed into 10 to 12 boxes of dried mushroom.
Second, salted slider mushroom
1. Selection and grading of raw materials: Use fresh mushrooms with no pests and diseases and normal color. Use a knife to remove the hardened roots, retain the length of the soft shank for 1 to 3 cm, and remove the impurities for grading. The diameter of the cap of the first-class mushroom is 1 to 2 cm, and no umbrella is provided. The diameter of the cap of the second mushroom is 2 to 3 cm, half-opened; the external product is fully opened.
2. Blanching: Blinding fluid can be used 10% saline. For every 50 kilograms of boiled water, 30 kg of boiled mushrooms are used, and the same pot of water can be boiled for 2 or 3 times. In order to ensure that the mushrooms are boiled at a time, boil them as quickly as possible so that the mushrooms will not be rotten. When blanching, use the fence to gently and gently flip, do not break the bottom membrane of the mushroom umbrella. The blanching time is too short, the body of the mushroom is not fully cooked, and it becomes acid after salting. If the time 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 and it takes 3 to 4 minutes.
3. Cooling and salting: After blanching, put the mushroom body into cool water (or flowing cold water) and cool it in time. Remove when the mushroom temperature drops to room temperature. After the grading, install cylinder salt.
(1) 1 salting method: it can be divided into layer salt layer mushroom method and salt mushroom mix method. Salt layer mushroom method: Shop 1 to 2 cm thick salt at the bottom of the jar, then spread 2 to 3 cm thick mushrooms. Follow this until the tank is full and compress with a heavy object. Inject saturated brine to inundate the mushrooms to prevent discoloration. The mushroom salt ratio of this method is 10:7. Marinate 25 to 30 days to remove the bucket. Salt mushroom mix method: According to the proportion of 0.4 kg salt of 1 kg mushroom, mix the salt and mushroom well and put it into the salt in the cylinder. The rest deal with the same layer of salt layer mushroom method.
(2) 2 times salting method: the first salting 1 day after the inverted 1 cylinder (that is, remove the mushroom body, flip up and down after the cylinder or put a new salt and then reload the cylinder), the second salt for 20 days. The mushroom salt ratio of this method is 10:4. The rest is treated with the same salting method.
4. Adjust the acid barrels: Put the salted and drained mushrooms in a plastic bucket, 70 kg per barrel, and sprinkle some salt evenly on the sides. Cover the top with salt. Use 5 kg of salt per barrel. , Inject saturated saline. 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, and alum were mixed in a ratio of 42:50:8, dissolved in saturated saline, and pH was 3.5-4. Put the prepared solution into plastic buckets filled with mushroom bodies, tightly close the plastic buckets, and place the lids in the iron buckets. The outside of the buckets is marked with the product name, grade, weight, net weight and origin, and can be stored or exported.
Three, candied mushrooms
1. Selection of materials and treatment: Select mushrooms with full body, no umbrella, and no mechanical damage. Immediately after harvest, put them in 0.03% sodium metabisulfite solution for 6-8 hours, then wash them with clean water.
2. Blanching and Hardening: The washed straw mushrooms are boiled in boiling water for 2 to 3 minutes to kill the enzyme activity. Immediately remove, add cold water, remove, and dip in 0.5% to 1% calcium chloride solution for 10 to 12 hours. After hardening, rinse with water 3 to 4 times to remove the raffinate. Remove and drain the water, put it in 85°C hot water for 5 minutes, and rinse it in clean water for 3-4 times.
3. Cold soaking sugar solution: The rinsed straw mushroom was soaked in 40% sugar solution for 12 hours.
4. Concentration: White sugar is added after cooling, so that the sugar concentration reaches 60%. Pour straw mushrooms and sugar liquid into a stainless steel pot. Bring the fire to boil and use it instead. Cook until the sugar temperature is between 108 and 110 °C, and the sugar concentration is 75% (measured with a sugar meter).
5. Baking and sugar coating: The drying room temperature should not exceed 60°C. Bake for 4 hours, during which time the mushroom product is frequently turned until the straw mushroom is not sticky when it is held by hand. Immediately after the sugar powder sugar coating (the white sugar placed at 60 ~ 70 °C, dried and ground into a powder), the amount of 10% weight of straw mushroom, stir and sieved to remove excess sugar powder, packed in accordance with predetermined specifications. Lu Jizeng picks it from: "Rural New Technology" 2007.02
1. Temperature-setting and shaping: The starting point temperature for the sunny-baked mushrooms is controlled at 37 to 40°C, and the temperature for picking mushrooms during the rainy days is controlled at 33 to 35°C. After the mushroom body is heated, the surface moisture evaporates. At this time, the inlet and exhaust windows should be fully opened to keep the pleats fixed and erect. Then gradually reduce the temperature to 26 °C for 4 hours. If the temperature is too high at this time, the mushroom body lumps will fall down and damage the mushroom shape, and the color will become black, which will reduce the commodity value.
2. Dehydration of mushroom body: Starting from 26°C, the temperature rises by 2 to 3°C per hour. The relative humidity of the air can be adjusted in time by 10% by opening and closing the air-window method, and it is maintained for 6 to 8 hours. When the temperature slowly rises to 51°C, it is kept at a constant temperature to ensure that the gussets are upright and the color is fixed. During the adjustment, the positions of the upper and lower mushroom sieves were adjusted to the same degree of dryness.
3. Overall drying: The temperature was raised to 60°C after 6-8 hours at constant temperature. When the mushroom product is baked to 80%, the baking oven is taken out for drying for 2 hours, and the baking is continued. The two-chamber window is fully closed and baked for 2 hours. When the mushroom handle is broken by hand easily broken, and issued a crisp sound can end baking. 8 kg to 9 kg of fresh mushrooms can be processed into 1 kg of dried mushrooms. Put high-quality dried mushrooms and fashion into woven bags lined with plastic film and package them in cartons or bamboo and wooden boxes, each containing 5 kg. Fresh mushrooms produced in 100 square meters of greenhouse can be processed into 10 to 12 boxes of dried mushroom.
Second, salted slider mushroom
1. Selection and grading of raw materials: Use fresh mushrooms with no pests and diseases and normal color. Use a knife to remove the hardened roots, retain the length of the soft shank for 1 to 3 cm, and remove the impurities for grading. The diameter of the cap of the first-class mushroom is 1 to 2 cm, and no umbrella is provided. The diameter of the cap of the second mushroom is 2 to 3 cm, half-opened; the external product is fully opened.
2. Blanching: Blinding fluid can be used 10% saline. For every 50 kilograms of boiled water, 30 kg of boiled mushrooms are used, and the same pot of water can be boiled for 2 or 3 times. In order to ensure that the mushrooms are boiled at a time, boil them as quickly as possible so that the mushrooms will not be rotten. When blanching, use the fence to gently and gently flip, do not break the bottom membrane of the mushroom umbrella. The blanching time is too short, the body of the mushroom is not fully cooked, and it becomes acid after salting. If the time 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 and it takes 3 to 4 minutes.
3. Cooling and salting: After blanching, put the mushroom body into cool water (or flowing cold water) and cool it in time. Remove when the mushroom temperature drops to room temperature. After the grading, install cylinder salt.
(1) 1 salting method: it can be divided into layer salt layer mushroom method and salt mushroom mix method. Salt layer mushroom method: Shop 1 to 2 cm thick salt at the bottom of the jar, then spread 2 to 3 cm thick mushrooms. Follow this until the tank is full and compress with a heavy object. Inject saturated brine to inundate the mushrooms to prevent discoloration. The mushroom salt ratio of this method is 10:7. Marinate 25 to 30 days to remove the bucket. Salt mushroom mix method: According to the proportion of 0.4 kg salt of 1 kg mushroom, mix the salt and mushroom well and put it into the salt in the cylinder. The rest deal with the same layer of salt layer mushroom method.
(2) 2 times salting method: the first salting 1 day after the inverted 1 cylinder (that is, remove the mushroom body, flip up and down after the cylinder or put a new salt and then reload the cylinder), the second salt for 20 days. The mushroom salt ratio of this method is 10:4. The rest is treated with the same salting method.
4. Adjust the acid barrels: Put the salted and drained mushrooms in a plastic bucket, 70 kg per barrel, and sprinkle some salt evenly on the sides. Cover the top with salt. Use 5 kg of salt per barrel. , Inject saturated saline. 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, and alum were mixed in a ratio of 42:50:8, dissolved in saturated saline, and pH was 3.5-4. Put the prepared solution into plastic buckets filled with mushroom bodies, tightly close the plastic buckets, and place the lids in the iron buckets. The outside of the buckets is marked with the product name, grade, weight, net weight and origin, and can be stored or exported.
Three, candied mushrooms
1. Selection of materials and treatment: Select mushrooms with full body, no umbrella, and no mechanical damage. Immediately after harvest, put them in 0.03% sodium metabisulfite solution for 6-8 hours, then wash them with clean water.
2. Blanching and Hardening: The washed straw mushrooms are boiled in boiling water for 2 to 3 minutes to kill the enzyme activity. Immediately remove, add cold water, remove, and dip in 0.5% to 1% calcium chloride solution for 10 to 12 hours. After hardening, rinse with water 3 to 4 times to remove the raffinate. Remove and drain the water, put it in 85°C hot water for 5 minutes, and rinse it in clean water for 3-4 times.
3. Cold soaking sugar solution: The rinsed straw mushroom was soaked in 40% sugar solution for 12 hours.
4. Concentration: White sugar is added after cooling, so that the sugar concentration reaches 60%. Pour straw mushrooms and sugar liquid into a stainless steel pot. Bring the fire to boil and use it instead. Cook until the sugar temperature is between 108 and 110 °C, and the sugar concentration is 75% (measured with a sugar meter).
5. Baking and sugar coating: The drying room temperature should not exceed 60°C. Bake for 4 hours, during which time the mushroom product is frequently turned until the straw mushroom is not sticky when it is held by hand. Immediately after the sugar powder sugar coating (the white sugar placed at 60 ~ 70 °C, dried and ground into a powder), the amount of 10% weight of straw mushroom, stir and sieved to remove excess sugar powder, packed in accordance with predetermined specifications. Lu Jizeng picks it from: "Rural New Technology" 2007.02
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