Processing enoki mushrooms into canned enoki mushrooms can increase income, in fact, the processing method is also very simple. Just follow the process.
1. Process flow
Raw materials → graded → rinsing→ cutting sections → hot blanching → cooling → rinsing → canning → soup filling → empty sealing → sterilization → cooling → heat preservation → packaging → rubbing cans → into storage → finished products
2. Instructions on the main points of operation
(1) Raw material requirements: it is required that the mushroom be fresh and tender, the bacterium body is intact, the umbrella is not completely released, it is light yellow or golden yellow, and there are no diseases and insect pests and impurities such as sediment. It has a normal odor peculiar to the mushroom itself, and no other bad odor. The body is required to be neat, the length is 15 to 20 cm, the length is roughly uniform, and the incision is flat.
(2) Grading cut-off: grading standard: first-class product, mushroom lid diameter of 1.5 cm, stalk about 15 cm, all white; secondary product: the diameter of the cap is about 2 cm, the length of the stalk is less than 9 cm, and the base color is darker. According to the requirements of can making, the drizzle is removed; the qualified mushroom is graded and cut according to the inner height of the can.
(3) Hot scalding: Put the graded enoki mushroom into 75 ~ 85 ° C hot water for 30 to 45 seconds, take it out and cool it with water in time to rinse it, and do not overheat the tissues to cause the tissue to be soft and rotten and canned.
(4) Canning: The canning incision should be neat, the soup should be filled with bacteria, and the top gap should be left empty for about 10 mm. Adding 0.08% calcium chloride to the canned soup can increase the hardness of the mushroom and keep the morphology intact.
(5) Sealing: Sealing immediately after canning, requiring the use of automatic vacuum sealing machine, vacuum control at 0.06 ~ 0.07 MPa.
(6) Sterilization: The sterilization formula is: 15′-60′-10′/112°C, and the back pressure is cooled to the core temperature of about 35°C.
(7) Insulation: Insulation at 37 °C for 7 days at 1 °C.
3. Product quality indicators
(1) Sensory indicators: color: light yellow or golden yellow, the soup is transparent and bright without impurities. Tissue form: the thickness, slenderness and length are consistent and uniform, the incision is neat, the organization is complete, and there is no opening umbrella and soft rot. Taste and odor: it has the aromatic odor inherent in this variety, and there is no other bad smell.
(2) Physical and chemical indicators: net weight of 340 grams, 500 grams, 770 grams, etc., the allowable tolerance ±3%, but the average of each batch is not less than the net weight; the solids content accounts for 45% of the standard net weight; the finished product tank requires a vacuum of more than 0.026 MPa.