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Detailed Explanation of Key Points on Straw Mushroom Harvesting and Processing Techniques
After piling the straw and sowing, mushrooms begin to appear in 10-15 days (as quickly as about one week). The appropriate harvest time for commercial straw mushrooms is when the mushroom buds are about to rupture and the caps inside the volva have not yet opened. The specifications for canning are a diameter of 2 cm or more, a neat mushroom shape, an unruptured outer veil, and an unelongated enclosed stipe. The requirements for making dried mushrooms are a diameter of 4 cm or more and an unruptured outer veil. Those with a ruptured outer veil are slightly lower in quality, and those with opened caps are even worse; the latter can only be sold as substandard fresh mushrooms. For dried mushrooms, the mushroom buds should be cut longitudinally into two connected halves, arranged on a bamboo sieve or wire mesh sieve, placed on the racks of a specially made drying room, and dried over a slow fire. The initial drying temperature is 35-40°C, and as the moisture decreases, the temperature is gradually raised to 60-65°C, until the moisture content of the straw mushrooms reaches 12-13%.
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Detailed Explanation of Straw Mushroom Grading Standards and Processing Techniques
I. Straw Mushroom Grading Standards: 1. Fresh mushroom grading: Grade 1: mushroom cap circumference 8-11 cm, solid. Grade 2: mushroom cap circumference 6-8 cm, solid. Grade 3: mushroom cap circumference 6-8 cm, wrapper slightly split. Broken-cap: cap cracking not exceeding 0.5 cm. Substandard: mushroom cap circumference 5-6 cm, with some broken caps. 2. Dried mushroom grading: base trimmed, free of sand and impurities, cap surface mouse-gray or grayish-white, flesh white. No mushrooms with opened veil or expanded cap, moisture content 12%, fragrant, free of insect damage and mold, free of scorched yellow or blackened areas.
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Processing method for candied straw mushrooms and button mushrooms
First, it is necessary to understand the tissue structure and chemical composition characteristics of edible fungi such as straw mushrooms and button mushrooms. These edible fungi have a high water content and loose, fragile tissue, and are prone to browning during processing, which affects the color of the finished product. Therefore, the processing technology must take these characteristics into account. The processing techniques are as follows: 1. Raw material selection: Remove rotten, diseased, off-color, aged, and opened-cap straw mushrooms and button mushrooms; use fresh materials as much as possible. 2. Pretreatment: After the raw materials are selected and trimmed, color-protection measures should be carried out promptly and quickly by soaking in 1% salt water, or
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Key Technical Points for Harvesting and Processing Button Mushrooms
The right time to harvest mushrooms is when the partial veil has not yet broken, the cap has not yet opened, and they have reached the size required by purchasing specifications. Harvesting too early results in small mushrooms and low yield; harvesting too late inhibits the formation and growth of the next flush, prolongs the growing cycle, and also affects mushroom quality. This is especially true when the temperature is relatively high (around 20°C) and there is a heavy flush, as the mushrooms very easily become thin mushrooms or open-cap mushrooms. For commercial mushrooms intended for canning, they generally must be harvested promptly once the cap diameter reaches 2-4 cm. Normally they are harvested once a day, but during the peak production period they must be harvested twice a day to prevent the caps from opening and
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Detailed Explanation of Key Points and Methods for Mushroom Food Processing Technology
I. Mushroom Mixed Vegetables 1. Ingredients: 1 kg fresh mushrooms, 2.4 kg each of kohlrabi, cowpea, and celery, 1 kg salted bamboo shoots, 0.1 kg ginger and garlic, 10 g sodium benzoate. 2. Preparation: Wash the mushrooms and kohlrabi clean, drain the water, and cut into cubes; remove the leaves from the celery, wash clean, soak in clean water for 2 hours, remove and drain the water, and cut into small sections about 3 cm long; chop the washed cowpea; soak the salted bamboo shoots in clean water for 2 days, changing the water several times each day, to remove the saltiness, drain the water, and cut into small slices. Put the above cut
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Detailed Guide to a Series of Mushroom Food Processing Techniques
Mushrooms are nutritious and delicious, enjoying the reputation of "meat among vegetables," and they also have considerable health benefits. China's annual mushroom output ranks second in the world, and its canned mushroom exports reach 140,000 tons, ranking first among the world's mushroom product exporting countries. In the past, the processed products put on the market were limited to dried mushrooms, brined mushrooms, and canned goods, with a monotonous variety that affected the export rate. Therefore, it is very necessary to develop new mushroom varieties and expand the market. The following introduces 4 methods for processing new varieties. (1) Method for processing mushroom pickles
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Production Techniques and Processing Methods for Mushroom Beverages
1. Ingredients: 420 g of cull mushrooms or dried mushroom stems, 150 g of milk powder, 160 g of white sugar, 50 g of glucose, 46 g of citric acid, 2 g of sorbic acid, 0.5 g of the food colouring carmine, 2 mL of food flavouring, and 10 L of purified water. 2. Preparation: (1) Wash the cull mushrooms and mushroom stems from the mushroom production and processing stages in a 0.05% sodium sulfite solution to remove mud, sand and impurities, then remove them. Soak them in a 0.1% sodium sulfite solution to preserve colour, then rinse with water, and then sun-dry or oven-dry.
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New tricks for mushroom processing, these practical methods are worth a try
Mushrooms are a nutritious and healthful food that people love. With the large-scale development of mushrooms, new processing methods have emerged. 1. Mushroom pickles - salted base: Remove debris from the mushrooms, wash and drain them, prepare brine at a ratio of 10-15 kg of salt per 100 kg, place the mushrooms in the brine until just submerged, seal and salt for 1 week, turning them twice during this period so the salt penetrates evenly. In soy sauce: Take out the mushrooms, drain off the brine, soak in clean water for one day, remove and dry the surface moisture, then put them into a sauce jar, and use 50-70 kg of sweet bean sauce per 100 kg
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Introduction to Mushroom Processing Methods and Technical Points
I. Pickled Mushrooms in Soy Sauce 1. Salting the Base: Clean the mushrooms, remove debris, wash and drain them. At a ratio of 10-5 kg of salt per 100 kg, place the mushrooms in brine, just enough to submerge them. Seal and pickle for 1 week, turning them twice during this period so the salt penetrates evenly. 2. Soy Sauce Pickling: Remove the mushrooms and drain off the brine, soak them in clean water for one day, take them out and air-dry, then put them into a soy sauce jar and pickle them in soy sauce at a ratio of 50-70 kg of sweet bean sauce per 100 kg, with the temperature preferably at 20°C. During the soy sauce pickling period, stir once every morning, and after 10 days they can be taken out of the jar. They taste delicious and can be served either as a side dish
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Detailed Explanation of Mushroom Processing Methods and Technical Key Points
I. Pickled Mushrooms There are many methods for pickling mushrooms, including brine pickling, soybean paste pickling, and wine-lees pickling. 1. Brine pickling: The production process of brined mushrooms: fresh mushroom inspection → color-preservation treatment → rinsing → blanching → cooling → salting, sorting and packaging → adding brine. The color-preservation treatment is to prevent the fresh mushrooms from oxidizing and "browning". First, wash the fresh mushrooms with 0.05% sodium metabisulfite to remove impurities, then soak them for 5 minutes in a mixed color-preservation solution of 0.15% sodium metabisulfite and 0.1% citric acid. Then rinse with clean water
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