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 off the residual liquid with clean water, and boil the rinsed fresh mushrooms in 0.1% citric acid boiling water for 3-8 minutes, then immediately cool with cold water. When pickling, the ratio of mushrooms to salt solution is 3:5, the salt solution concentration is 18 Baume degrees, and the pickling lasts 4-6 days. Packaging can only be done once the solution concentration has been maintained at 18 Baume degrees throughout. The brine used for packaging must also be adjusted to 18 Baume degrees.

2. Soybean paste pickled mushrooms: The production steps for soybean paste pickled mushrooms: fresh mushrooms → washing and preparation → boiling → slicing → dehydration → seasoning with soybean paste and pickling → packaging → finished product.

3. Fresh mushroom selection, washing and preparation: blanch in 80°C water for 10 minutes, soften, then cut into appropriately sized pieces. Then press to dehydrate or centrifuge to dehydrate. During dehydration, soak in seasoned soybean paste. At the same time, add preservatives such as potassium sorbate, then carry out heat treatment, which can improve its preservability.

II. Canned Mushrooms The production steps for canned boiled mushrooms: fresh mushrooms → washing and preparation → blanching → cooling → draining → filling into cans → injecting liquid → tying and sealing → sterilization → cooling → finished product. After the fresh mushrooms are selected, wash away impurities with clean water. Then place them in 1% salt water at 80°C and treat for 7-10 minutes, cool immediately, and drain for about one hour. Add 3% salt and 0.02% citric acid to the injection liquid to improve the quality of the finished product.

III. Seasoned Canned Mushrooms The production flow for seasoned canned mushrooms: fresh mushrooms → washing → blanching → slicing → dehydration → filling into cans → seasoning liquid → degassing → sealing → sterilization → cooling → finished product. The production flow is: after removing impurities from the raw mushrooms, blanch them in the same way as for canned boiled mushrooms, cut them into appropriately sized pieces, press to dehydrate or centrifuge to dehydrate, then fill into cans, and add pre-prepared seasoning liquid. After degassing and sealing, carry out heat sterilization, and after cooling, the finished product is obtained.