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Mushroom preserves processing Preserved

The larger two. 2, blanching and hardening: the mushroom blanching in boiling water for 2 to 3 minutes blunt, but picked up tile into the cold water to cool the mushroom = 05 ~ 1 of calcium chloride into the solution. Dipping 10 to 12 hours, rinsing with water after curing 3 {times. Remove and drain water, investment and 85C hot water for 5 minutes, then rinse 3 to 4 times 3. Candied: the mushroom soaking into 4O 12 hours together with sugar in the sugar, the sugar content remained at 45 homes. Continue to dip to 12 hours. 4. Concentrated pumping heating liquid oral concentration of sugar to make candied ∞, then mushrooms, and sugar will increase into the aluminum pan,[link widoczny dla zalogowanych], tied with micro heat and simmer, cook the sugar pot temperature of 108 ~ 110C. 5. Baking and the icing: the mushrooms on the grill room baking, baking temperature 6Oc the following, non-stick hand-drying to the surface until the sugar and then flour (white sugar will be placed in 6o ~ 70c temperature drying ground components t ) on the sugar, the amount of mushroom lO, stir well to many Shito the powdered sugar sieve, then encapsulation can be. = Flammulina breast 1. Choice of materials: selected beam parachute, cap diameter less than 25 cm, handle about 15 cm long, color yellow, mushroom-shaped integrity, pest-free spots of fresh mushroom. 2 fixation: root cut mushrooms, shaking the net training materials and other impurities, into boiling citric acid content of 0.8 aqueous solution, fixation after 5 to 7 minutes remove. Immediately with running water to cool to room temperature. 3. Dressing: In order to maintain the same size, shape and tidy appearance, to cap too big or too small, and remove broken out, reserved for other purposes. . Color protection: the mushroom content of 0.2 into the water melted sodium metabisulfite solution, and add the right amount of calcium chloride. Soak 6 to 8 hours, and then use the mobile water rinse. 5 candied: Wash and drain the mushroom will add mushrooms re-4o of white sugar, candied after 24 hours, filter out the excess sugar,[link widoczny dla zalogowanych], heated to boiling. And adjust the sugar concentration to 50 Baume degrees and continue to candied 24 hours. 6 sugar boiling: the mushroom and sugar into the sandwich pot. Heat sugar and boil, and continue adding to the pot from the sugar, cooking when the fruit body transparent. Lang sugar concentration of 65 degrees when the wave weed, an immediate ceasefire. z ~-g-. / Drain and put it into baking dish, bake into the drying room. Baking temperature was 65 ~ 70 (. Time of 15 hours or so, when the fruit body was transparent, sticky hands touch,[link widoczny dla zalogowanych], they can out of room. 8. Packing: plastic bags for packaging, product storage. Third,[link widoczny dla zalogowanych], the mushrooms Preserved 1. choice of materials: those who can not be used dry, canned defective, parachute is relatively small, color is not black, no pests, no scar hurt so bad attack bacteria products, can be preserved as raw material processing, and its to the diameter of 1.5 cm or more 2. processing: cut 1 / 2 stalk. and immediately into 2 j Mann salt water, brine, 0.1 citric acid better. For transportation, do not filter out If the backlog of saline or extend processing time of raw materials, then you can be salted treatment, the concentration is generally 10 to 16.3. Kui Zhou cut heat: a pot of water and adding the right amount of several citric acid. will drain the water boiling raw materials into, and then remove and boil 5 to 6 minutes, immersed in cold water for cooling cap cut too big to make mushroom pieces as even as possible. Meanwhile, do not pick out the debris and broken serious damage mushroom cap. 4 hardened: Naizhu order to improve the materials, hardness and toughness and palatability of the product, two agents can be used calcium chloride and lime treatment, the concentration of 015 and 5. soak 8 hours is better. who stare hardened materials used in the sugar system before going to carry out a rinsing, drain, remove excess liquid. 5. dominion over t ① take the weight of mushrooms 40 pieces of sugar, a layer of mushrooms, a layer of sugar, lower sugar step. top sugar and more sugar, more surface coverage. candied frame more than 24 hours. ② candied: mushroom pieces soaked with sugar syrup and boil and gradually add sugar concentration of 75 until the mushrooms cook until slightly transparent blocks are added citric acid, adding candied amount of the total amount of 0. 8 to 10, adjusting the pH value of 3.5 when the sugar concentration of 3 to 62 above the block stopping to cook the mushrooms and sugar in a pot to soak into the same side more than 24 hours. dip after heating to 70C remove mushroom beetle Drain syrup baked. 6 baking and packaging: Drain the mushroom pieces into the baking dish smoothing. home 6O ~ 65 ℃ in 10 to 12 hours and then baked to a resurgence of a second after 24 hours second baking, the temperature control in the 55 ~ 60C, about 6 to 8 hours baking, so that the water content of about 18 - 20, do not touch hands to remove the fools. for the manufacture of the product after the set 25 resurgence of the environment for 24 hours. test sets packaged for sale after the grid. ● Nanjing, Jiangsu Academy of Agricultural Sciences and Information Fortunately the steep Wei Zhang Jingli a Z9 eleven
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