The mushroom processing technology mainly includes fresh-keeping processing, quick-freezing processing, tank processing, salt processing and dry processing. The main products are preserved mushrooms, frozen mushrooms, canned mushrooms, saltwater mushrooms and dried (film) mushrooms. In addition, there are many products such as seasoned mushrooms, mushroom sauce, mushroom seasonings, mushroom concentrates, mushroom drinks, mushroom preserves, mushroom (polysaccharide) health products, and mushroom beauty products. Several major technologies are introduced here. Fresh-keeping processing of mushroom preservation research began in the beginning of this century, using refrigeration, radiation, air-conditioning, drugs and other methods, in a theoretical discussion. The results showed that freshness preservation is related to factors such as respiration, enzymatic reactions, and bacterial contamination of mushrooms. By controlling the environmental conditions in which fresh mushrooms are placed, the metabolism and the activity of spoilage microorganisms are suppressed, so that the freshness, color, and flavor of the product remain unchanged for a certain period of time, but practical techniques are not obtained. Since 1994, on the basis of years of research, the mushroom station scientists and technicians of the Fujian Provincial Light Industry Research Institute undertook the project of the “9th Five-Year Plan for Science and Technology of the Province†and the “85-year Mushroom Preservation Project†of the national science and technology research project, combining biotechnology and systems engineering methods. In the international community for the first time to establish a comprehensive fresh-keeping technology, including breeding special strains, pre-harvest biotechnology, post-harvest pre-cooling, low-temperature dehumidification, physical inhibition of enzyme, physical disinfection and air-conditioning refrigeration and other technologies and methods to keep mushrooms fresh The breakthrough in time and effect has solved the problems of easy browning, parachute, and corruption of Agaricus bisporus. The shelf life is 10-20 days, and the quality is in line with the national food safety and health standards. The products have been tested at home and abroad. Expert appraisal reached the international advanced level. The industrialization of this achievement will make adjustments to the structure of mushroom products in China and increase the competitiveness of products in the international market. Canned processing The vast majority of China's mushroom products are processed into canned goods, and are mainly exported to foreign countries. Canning is the sealing of mushrooms in a container at a certain high temperature to kill microorganisms that can cause can mushroom to spoil and produce toxins; on the other hand, it is necessary to ensure that the morphology, color, nutrition, flavor and texture of the mushroom are not affected. Loss, so it is critical to have a good understanding of sterilization temperature and time. The canning process includes canned package preparation, raw material handling, canning, venting, sealing, sterilization and cooling. Specific reference can be made to Fujian Province mushroom mushroom species and canned standard complexes (FDBT/QB33.1-33.9-90) for processing. Saline processing Fresh mushrooms are precooked and cooled to a high concentration of salt solution. The high osmotic pressure produced by salt causes the water and soluble substances contained in the mushroom tissue to seep out of the cells, and the saline water infiltrates. The salt content of the mushroom gradually increases. Balance with the salt solution, but also make the mushroom inside and outside the body due to high salt concentration in the physiological dry state to stop growth and development, play a role in anti-corrosion. Salt processing of mushrooms is divided into a salting method and a secondary salting method. Saline salt solution concentration of 20-22 blessing (100Kg fresh water plus 40Kg salt, heating and dissolving Serve). In one pass, add 75 kg of salt solution and 125 kg of pre-cooked cooled mushrooms. Add a standard salt cover and measure the concentration of salt water every day. Flip up and down once. If salt water concentration drops, add salt to 20-22 Baume degrees. 96-144 hours later, when the salt concentration is stable at 18 Baume, it can be graded and packaged. The secondary method is to pour the semi-finished product obtained by salting once in 48 hours into the jar, and add salty salt of 22 Baume degree salt solution for 48 hours. When the brine concentration is stable at 18 Baume degrees, it is graded and packaged. Packing should be based on the standards required by the foreign trade department, and more use of clean, tightly sealed plastic barrels, salt concentration to maintain 18 Baume degrees, salt water to be clear, bright yellow color without impurities. For packaging, first add 3Kg of 20-22 Baume of Brine with 0.2% citric acid into the barrel, classify, weigh, and barrel according to the mushroom grade, add the above brine and cap the seal to ensure long-term preservation or Long-distance transportation. Quick-freezing processing The pre-treated mushrooms are snap-frozen in a plastic container at a temperature of -30 to -35°C or lower, or packaged and then frozen, and then stored at a temperature of -18°C for refrigerating so as to suppress microorganisms. Growth, development, prevention of corruption, and long-term preservation. The quick-freeze processing technology includes: raw material selection, cutting handle, cleaning, color protection, blanching, cooling, grading, selecting trimming, packaging, quick freezing and refrigeration. Dry processing mainly uses heat energy or freeze-drying to dehydrate the mushrooms, and increase the concentration of soluble substances to the extent that the microorganisms are difficult to use, thus achieving long-term preservation. The moisture content of dried mushroom products generally requires 7-8%. The method for drying mushrooms is to slice the cleaned mushrooms longitudinally into 3.0-3.5 mm thick slices with a mushroom slicer, soak them in 0.1% sulphite bleach for 5-10 minutes, and evenly spread them on the baking sieve. Or, on the conveyor belt of the roasting machine, do not overlap, dry first at 50-55°C, then increase to 65-70°C, and gradually cool off when the end is near. Generally dried to the mushroom pieces can be broken when the pinch. The first grade product requires white to grayish color, complete tablet type, and the second grade tablet is slightly broken, and the color is light yellow. After the products are sorted, they are packaged and stored. Mushroom freeze-drying method, also known as vacuum freeze-drying or sublimation drying. The advantage is that the mushroom does not need to kill, pretreatment of clean mushrooms can be used for processing, the product can maintain the original color, aroma, taste, shape and nutritional value. The principle of freeze-drying is to first freeze the moisture in the mushroom raw material into ice crystals, then reduce the pressure to a certain value, then supply the sublimation heat, and remove the ice crystals by vaporization and sublimation in a relatively high vacuum. At the end of drying, the drying chamber was immediately filled with dry air and nitrogen to restore normal pressure and then packaged. The product dried by this method is relatively brittle, so care should be taken in selecting suitable packaging materials. Vacuum packaging is used for long-term preservation and nitrogen is filled in the packaging bag. The process of freeze-drying the mushrooms includes: raw materials are cleaned, sent to the closed container of the freeze-drying system, frozen at -20 °C, and then slowly heated at a higher degree of vacuum, about 10 hours, dehydrated and dried due to sublimation, mushrooms missing The water rate accounts for 90% of the fresh mushrooms and the product contains 7-8% of water. The product has good thickening properties, so long as it is soaked in hot water for a few minutes, it can be restored to its original shape. The rehydration rate can reach 80%. Except that the hardness is slightly inferior to fresh mushrooms, the flavor is almost the same as that of fresh mushrooms.
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