Detailed Explanation of the Processing Technology for Canned Shiitake Mushroom and Meat Sauce

Canned shiitake mushroom and meat sauce is a new type of health food that is deeply welcomed by the market. It is rich in nutrients and has a unique flavor, making it an excellent product for the family dining table. Its processing technology is as follows:

1. Raw materials and auxiliary materials.

Shiitake mushrooms: Choose dried shiitake mushrooms with a strong aroma and thick caps, or fresh shiitake mushrooms of good quality.

Pork: Choose small-package cut meat with a certificate of conformity (it should undergo chilled acid removal).

Doubanjiang: Choose sauce fermented and brewed from broad beans or soybeans, with normal color, moderate viscosity, no impurities, no off-odor, a salt content of 12%-15%, and a moisture content not exceeding 16%.

Chili sauce: Reddish-brown in color, with a spicy sauce aroma, and a salt content of 12%-14%.

Refined oil: Choose refined edible vegetable oil with a normal odor and clear transparency.

Starch: Choose white, fine, and impurity-free corn starch.

Yellow wine: Clear in color, with a normal mellow taste, and an alcohol content of more than 12 degrees.

In addition, the auxiliary materials also include monosodium glutamate, salt, sugar, garlic, onion, etc.

2. Pretreatment of raw and auxiliary materials.

Soak dried shiitake mushrooms in warm water for 2-4 hours, keep 1 cm of the mushroom stem, cut large shiitake mushrooms into four pieces, cut medium shiitake mushrooms in half, and then cut them into 0.4 cm thick strips. After the cut meat is slowly thawed, cut it into 1 cm square meat cubes, and use it as soon as it is cut. Add a small amount of water to the doubanjiang and chili sauce, and separately mash the sauces for later use (the sieve hole diameter of the sauce masher is 0.8 mm). After peeling and removing the roots of the onion and garlic, wash them and chop them into rice-grain-sized pieces.

3. Preparation and canning.

For each pot, use 8 kg of shiitake mushroom strips, 20 kg of pork cubes, 25 kg of doubanjiang, 8 kg of chili, 12 kg of refined oil, 8 kg of onion granules, 1 kg of garlic granules, 0.5 kg of monosodium glutamate, 1.5 kg of salt, 8 kg of white sugar, 2 kg of starch, and 5 kg of yellow wine. First put the vegetable oil into a jacketed pot and heat it. After adding the onion granules and garlic granules and stir-frying until fragrant, add the pork cubes and stir-fry until cooked. Then add the shiitake mushroom strips and other ingredients. After heating to boiling, add the diluted starch, stirring while adding, and continue heating until 85-90 degrees Celsius, then remove from the pot. While hot, fill each can with 200 grams (leaving a 1 cm headspace).

4. Sealing and sterilization.

After filling, vacuum-seal the cans, or use heat exhaust and seal when the center temperature inside the can reaches 85 degrees Celsius. Then sterilize at 115 degrees Celsius for 10-50 minutes. After cooling, it is the finished product.