Canned Mushroom

タイトルまたは説明

Product Name: Canned Mushroom 

Product Description

Shippment in Detail

 Canned Mushroom has many processing methods and methods. There are soft packaging. Bottled. There are tin cans. Here is a method for your reference.
(1) Acceptance of raw mushrooms: Fresh mushrooms processed and exported to mushrooms must be first-class mushrooms; second and third-grade mushrooms can be processed in general canned foods. As the raw material of the canned mushroom, the diameter of the cap is not more than 4.5cm. As the raw material of the canned mushroom, the diameter of the cap should not exceed 6.0cm.
(2) Rinsing: Pour different grades of fresh mushrooms into 0.*3% sodium metabisulfite solution, gently flip them up and down, wash away the sediment, impurities and waxy substances and lipids on the surface of the mushrooms. After rinsing for 2 minutes, remove and wash in the running water.
(3) Pre-cooking: firstly boil the prepared 0.1% citric acid solution in the pre-cooking machine, and then put the rinsed mushrooms, the ratio of water to mushroom is about 3:2. Continue to boil until thoroughly cooked for 8 to *0 minutes, then cool quickly.
(4) Grading and slicing: According to the specification of processing cans, the mushroom caps which are not suitable for self-assembly, such as cracking, deformity, open umbrella and colorlessness, are selected, and the diameter is about 1.5cm; the diameter is 2.5; The cm is a secondary mushroom; the diameter is about 3.5cm for the third-grade mushroom; the mushroom for processing the mushroom below 4.5cm, the large mushroom with a diameter of more than 4.5cm, the mushroom, etc. can be used for processing the mushroom.
(5) Canning: Before tin cans or glass bottles can be strictly inspected, remove unqualified empty cans. Then wash in hot water at *0 ~ *5 ℃, pour it on a clean shelf and drain.
(6) Adding broth: The soup formula is 2.3% to 2.5% of refined salt and 0.*5% of citric acid. The soup temperature should be above *0℃ when adding the soup.
(7) Pre-sealing, exhausting and sealing: exhausting in time after pre-sealing. When heating and exhausting, the ***0g canister exhaust temperature is ****0 ℃, *7 min; **4 g canned exhaust temperature is ****0℃, 7 min. If vacuum sealed, the degree of vacuum is ***2 ~ ***2Pa.
(8) Sterilization and cooling: The cans sealed after venting should be sterilized immediately. The sterilization process varies depending on the canning specifications. Net weight **8g, **4g, **5g, **4g canned, sterilization type is: l'**7'**0'/**1 ℃; net weight **0 grams canned, sterilization type is: *5'**7'**0'/**1℃; net weight ***2g, ***0g, ***7g canned, the sterilization type is: *5'**0'**0'/**1 ℃ After sterilization, back pressure cooling is performed.
(9) Listening, inspection and packaging.
We're professional canned mushroom manufacturers and suppliers in China, providing canned and freeze dried FD canned mushroom, as well as various extracts and powders. Welcome to place orders with our factory.