Canned food, most people will choose to go directly to the supermarket to buy, because it is more convenient and easy, such as canned mushrooms.

 

 

 

Manufacturing Method of Canned Mushroom

 

 

 

(1) Acceptance and acceptance of raw mushrooms: fresh mushrooms processed for export must be first-class mushrooms; second and third-class mushrooms can be processed in general cans. As the raw material of canned flake mushroom, the diameter of bacterial cap should not exceed 4.5 cm. As the raw material of canned flake mushroom, the diameter of bacterial cap should not exceed 6.0 cm.

 

 

 

Manufacturing Method of Canned Mushroom

 

 

 

(2) Rinse: Pour fresh mushrooms of different grades into 0.03% sodium pyrosulfite solution, turn them up and down gently, and wash away sediment, impurities, wax and lipid on mushroom surface. After rinsing for 2 minutes, remove and wash in running water.

 

 

 

Manufacturing Method of Canned Mushroom

 

 

 

(3) Pre-cooking: first, the 0.1% citric acid solution is boiled in the pre-cooking machine, then the rinsed mushrooms are put in, the ratio of water to mushrooms is about 3:2. Continue boiling until it is thoroughly boiled for 8 to 10 minutes, then cool quickly.

 

 

 

(4) Grading and slicing: Grading according to the specifications of processing cans, picking out mushrooms that are not suitable for whole packaging, such as cracking, deformity, umbrella opening and color abnormality. The diameter of mushrooms is about 1.5 cm - grade mushrooms; the diameter of mushrooms is about 2.5 cm - grade mushrooms; the diameter of mushrooms is about 3.5 cm - grade mushrooms; the diameter of mushrooms is less than 4.5 cm, and the diameter of mushrooms is more than 4.5 cm. The big mushroom with rice or more and the off-stalk mushroom can be used for processing shredded mushroom.

 

 

 

(5) Canning: Tin tins or glass bottles should be inspected strictly before canning, and unqualified empty cans should be picked out. Then wash it in hot water at 90 - 95 C and drain it on a clean shelf.

 

 

 

(6) Add soup juice: The formula of soup juice is refined salt 2.3%-2.5%, citric acid 0.05%. When adding soup juice, the temperature of the soup juice should be above 80 C.

 

 

 

(7) Pre-sealing, exhaust and sealing: timely exhaust after pre-sealing. When heating exhaust, the exhaust temperature of 3000g tank is 85-90 C, 17 min, and that of 284g tank is 85-90 C, 7 min. If sealed by vacuum exhaust, the vacuum is 3432-3922Pa.

 

 

 

(8) Sterilization and cooling: Cans sealed with exhaust gas should be sterilized immediately. The sterilization process varies according to the specifications of canned goods. Net weight 198g, 284g, 425g, 184g can, sterilization type is: l'-17'-20'/121 C; net weight 850g can, sterilization type is: 15'-27'-30'/121 C; net weight 3062g, 2840g, 2977g can, sterilization type is: 15'-30'-40'/121 C. After sterilization, reverse pressure cooling is carried out.

 

 

 

(9) Listening, testing and packaging.