D-Sodium Erythorbate,D-Sodium Erythorbate Food Grade,D-Sodium Erythorbate Powder,Food Additives D-Sodium Erythorbate SHANDONG BAISHENG BIOTECHNOLOGY COM , https://www.baishengbioproducts.com
2, cleaning. Put the harvested coprinus comatus into clean water, rinse it, rinse it, and remove it.
3, fixing. Inject pure clean water into aluminum pan or stainless steel pan to boil. Put the washed Coprinus comatus into boiling water in the pot and cook it. While cooking, stirring, remove the foam from the pan. Cooking takes 5-7 minutes, depending on the size of the firepower and Coprinus comatus. It is usually a long time for the mushroom to be cooked, and a short time for the mushroom to be cooked. It is advisable to cook it until it is cooked. Identification of raw and cooked can be seen mushroom body ups and downs, that is, a ceasefire moment, the mushroom body sink into the water for the cooked, floating on the water for a living; can also be picked from the pot a few chicken coprinus into cold water, cooked sink, raw The float.
4, cooling. Remove the cooked Coprinus comatus from the pot and quickly pour it into a pool of clean cold water for 30 minutes or in flowing tap water to cool until the mushroom heart cools. After cooling, remove and filter for 5-10 minutes.
5, salting. The first preparation of 15% of the salt water, that is, put 15 kilograms of refined salt into the tank, rushed into 100 kg of boiling water, stirred and dissolved, cooled and filtered with gauze to remove impurities. Then, the coprinus comatus after cooling the filtered water is placed in a saltwater tank for salting, so that the salt water naturally infiltrates the mushroom body. If you find that the mushroom taste has changed, you should promptly invert the cylinder. After 3 days of salting, remove the coprinus comatus from the saltwater tank and add it to a brine tank of 20% or 20 Baume degrees to continue salting. After the coprinus comatus was put in the cylinder, clean gauze was put on the surface, bamboo gauze was put on the gauze, and coprinus comatus was pressed in salt water so that the mushroom body would not be exposed on the water surface. Salting is done once a day during salting and the brine concentration is kept between 20% and 22%. If the brine concentration is low, add salt to make up. It is also possible to pour out some of the salt water from the tank and pour it into saturated brine to adjust. After a week of salting, when the brine concentration in the tank is stable at 20% or 20 Baume and no longer decreases, the coprinus can be out of the tank.
6, barrels. The salted coprinus was picked up, drained for about 5 minutes, and 25 kg or 50 kg of Coprinus comatus was weighed into barrels in accordance with the size of the plastic bucket. Fill the bucket with 20% salt water, adjust the pH 3-3.5 with 0.2% citric acid solution, close the lid, and seal the storage or export.
Sausage processing of Coprinus comatus
1, harvest. Processing of the mushroom body of salted coprinus comatus should be carried out quickly in the bud stage, ie, when the sclerotium is tightly packed with the stipe, and the epidermis of the sclerotinous sclerotin shows flat scale-like fish scales, and the height is 10-15 cm. If harvested after loosening of the ring, it will affect the quality of salted mushrooms. Harvest time should be placed according to the size of Coprinus comatus, gently and gently, to ensure the integrity of the mushroom body, mushroom feet neat and clean cutting.
Next Article
Emergency treatment of vegetable injury