Detailed Explanation of the Processing Method for Canned Shepherd's Purse and Shiitake Mushrooms

→ Filling cans → Hot water exhaust → Sealing → Sterilization → Cooling

→ Incubation inspection → Labeling → Packing → Finished product

II. Key Operation Points

(I) Pre-boiling After the shepherd's purse is sorted and washed, it is placed in boiling water and boiled for 4-6 minutes; 0.2% sodium sulfite is added to the pre-boiling water to preserve color.

(II) Soaking Soak the shiitake mushrooms in water After removing the stems, place them in 30-40°C water to soak; the water can be changed several times during soaking.

(III) Shredding After soaking, the shiitake mushrooms are washed and cut into shreds 2-3 mm wide.

(IV) Filling cans Fill the cans with shiitake mushrooms and shepherd's purse in a ratio of 15%-25% to 75%-85%, then add broth. Fill amount: net weight 500 g, of which the raw materials are 260-270 g and the broth is 230-240 g.

(V) Preparation of broth Salt 2%, ginger 3.5%, Sichuan pepper 0.15%, cassia bark 0.15%, monosodium glutamate 0.15%, chili pepper 2.2%, fennel 0.15%, granulated sugar 1.0%.

(VI) Exhaust Use the thermal exhaust method until the center temperature inside the can reaches 78-85°C, then stop.

(VII) Sterilization Seal immediately after exhausting, then send into the sterilizer for sterilization using a schedule of 121°C for 30 minutes. Cool to about 38°C and it is the finished product.