Coprinus comatus plus processing technology
2020-08-09 10:12:40
With the continuous research and development of the value and medicinal value of Coprinus comatus, it will be increasingly favored by people. The fruiting period of coprinus comatus after maturation is very short, and the harvest will be opened within 2 to 3 days. The fruit will be dried, the self-dissolve, and the pleats will be browned. The value of the product will decline, and the value of food will be lost. To cope with this problem, coprinus comatus processing is imperative. Here, introduce the production process of the species of Coprinus comatus and Yingzi.
First, the raw and auxiliary materials coprinus comatus, sugar, licorice, kaempferol, male cloves, fennel, sodium benzoate, sodium bisulfite, anhydrous calcium chloride.
Second, the production equipment rinsing tank, stainless steel planing knife, sandwich pot, large cylinder, vacuum packaging machine, steamer, hand-held sugar meter, platform scale, balance, measuring cup.
Third, the process of choice of materials - color expansion - hot bleaching - hardening - cutting - soaking - exposure - cooking - honey - boiling - packaging.
Fourth, the basic formula Coprinus comatus 100 kg, 40 kg of white sugar, 1 kg of licorice, hawthorn 300 grams, 200 grams of male cloves, fennel 150 grams, 30 grams of sodium benzoate.
V. Operation points
1. Raw material selection and color protection The mushroom body is fresh and complete. The cap and stipe are tightly connected. The mushroom body is white. There is no decap, open umbrella, and no spots. The length of the mushroom body is 8 to 10 cm, and the root diameter is no more than 2 cm. Fresh Coprinus comatus with 90% or less of water content is used as raw material for processing. Fresh Coprinus comatus is picked down and the roots are pruned. The copris cob mushroom is immediately immersed in a solution of 0.5% sodium bisulfite and soaked for 10 minutes to protect the color. .
2. Blemishes The color-expanded Coprinus comatus blanks are boiled in boiling water for 3 to 5 minutes. The dish is cooked until it is half-baked and the tissue is relatively clear. The fish should be removed by cooling with flowing water to room temperature.
3. Hardening In order to prevent the cane from being rotted during candied cooking, it is kept in a certain form. After blanching and cooling, the dried fruit put in a 0.4% solution of anhydrous calcium chloride and soaked for 10 hours. After soaking, remove the mushroom blank and rinse it with running water to wash the residue to remove the astringency and ensure the color and taste of the product.
4. Divide and divide the hardened mushroom blank into 3.0 cm X 2.0 cm X 2.0 cm specifications.
5. Exposure, cooking and splitting will be carried out on a bamboo mat exposed to sunlight for 6 to 12 hours to partially dehydrate it, and then placed in a steamer to maintain 80 degrees atmospheric pressure for 1 hour, and then poured out to cool.
6. Ingredients According to the recipe, the incense half should be placed in the pot and boiled for 30 minutes to make the flavor ooze, filter and precipitate, and take the clear liquid.
7. After boiling the broth into the wok, mix 50% of the prescribed amount of sugar with the same amount of fresh water and aroma liquid and put it in the pot for 30 minutes so that sugar and flavor can penetrate into the raw material bowl.
8. The honey system removes the mushroom blank in a cylinder. The honey system is divided into two. Take 50% of the total sugar for the first time, put it in the pot and boil for 30 minutes, and mix it with the same amount of water to make sugar. Put in the billet and boil for 1 hour, remove it and put it into a porcelain jar, layering and soaking sugar for 2 to 3 days.
9. After decocting the honey system, the pudding will be slushed and boiled until it is thick enough to cook, then cool and dry and serve as a chicken, mushroom, and mustard.
10. After the package is cooled and dried, impurities are removed. The size, color and integrity of the mushroom body are sorted to make the appearance consistent. The transparent food plastic bag is used to pack 50, 100, and 200 grams of each bag, and the vacuum packaging machine is used. Sealing, inspection, and labeling are finished products.
Six, product quality indicators
1. The sensory indicator Coprinus comatus plus a child's color brown or dark brown, shiny, elegant appearance, smooth surface, soft texture, fragrant smell, sweet and sour.
2. Physicochemical indicators Coprinus comatus plus total sugar (in converted sugar) 55% to 60%, moisture content 15% to 18%, reducing sugars account for 60% of total sugar.
3. Microbiological indicators Total number of bacteria ≤ 100/g, E. coli ≤ 30/100 g, intestinal pathogens may not be detected. Source: China Agricultural Technology Network
First, the raw and auxiliary materials coprinus comatus, sugar, licorice, kaempferol, male cloves, fennel, sodium benzoate, sodium bisulfite, anhydrous calcium chloride.
Second, the production equipment rinsing tank, stainless steel planing knife, sandwich pot, large cylinder, vacuum packaging machine, steamer, hand-held sugar meter, platform scale, balance, measuring cup.
Third, the process of choice of materials - color expansion - hot bleaching - hardening - cutting - soaking - exposure - cooking - honey - boiling - packaging.
Fourth, the basic formula Coprinus comatus 100 kg, 40 kg of white sugar, 1 kg of licorice, hawthorn 300 grams, 200 grams of male cloves, fennel 150 grams, 30 grams of sodium benzoate.
V. Operation points
1. Raw material selection and color protection The mushroom body is fresh and complete. The cap and stipe are tightly connected. The mushroom body is white. There is no decap, open umbrella, and no spots. The length of the mushroom body is 8 to 10 cm, and the root diameter is no more than 2 cm. Fresh Coprinus comatus with 90% or less of water content is used as raw material for processing. Fresh Coprinus comatus is picked down and the roots are pruned. The copris cob mushroom is immediately immersed in a solution of 0.5% sodium bisulfite and soaked for 10 minutes to protect the color. .
2. Blemishes The color-expanded Coprinus comatus blanks are boiled in boiling water for 3 to 5 minutes. The dish is cooked until it is half-baked and the tissue is relatively clear. The fish should be removed by cooling with flowing water to room temperature.
3. Hardening In order to prevent the cane from being rotted during candied cooking, it is kept in a certain form. After blanching and cooling, the dried fruit put in a 0.4% solution of anhydrous calcium chloride and soaked for 10 hours. After soaking, remove the mushroom blank and rinse it with running water to wash the residue to remove the astringency and ensure the color and taste of the product.
4. Divide and divide the hardened mushroom blank into 3.0 cm X 2.0 cm X 2.0 cm specifications.
5. Exposure, cooking and splitting will be carried out on a bamboo mat exposed to sunlight for 6 to 12 hours to partially dehydrate it, and then placed in a steamer to maintain 80 degrees atmospheric pressure for 1 hour, and then poured out to cool.
6. Ingredients According to the recipe, the incense half should be placed in the pot and boiled for 30 minutes to make the flavor ooze, filter and precipitate, and take the clear liquid.
7. After boiling the broth into the wok, mix 50% of the prescribed amount of sugar with the same amount of fresh water and aroma liquid and put it in the pot for 30 minutes so that sugar and flavor can penetrate into the raw material bowl.
8. The honey system removes the mushroom blank in a cylinder. The honey system is divided into two. Take 50% of the total sugar for the first time, put it in the pot and boil for 30 minutes, and mix it with the same amount of water to make sugar. Put in the billet and boil for 1 hour, remove it and put it into a porcelain jar, layering and soaking sugar for 2 to 3 days.
9. After decocting the honey system, the pudding will be slushed and boiled until it is thick enough to cook, then cool and dry and serve as a chicken, mushroom, and mustard.
10. After the package is cooled and dried, impurities are removed. The size, color and integrity of the mushroom body are sorted to make the appearance consistent. The transparent food plastic bag is used to pack 50, 100, and 200 grams of each bag, and the vacuum packaging machine is used. Sealing, inspection, and labeling are finished products.
Six, product quality indicators
1. The sensory indicator Coprinus comatus plus a child's color brown or dark brown, shiny, elegant appearance, smooth surface, soft texture, fragrant smell, sweet and sour.
2. Physicochemical indicators Coprinus comatus plus total sugar (in converted sugar) 55% to 60%, moisture content 15% to 18%, reducing sugars account for 60% of total sugar.
3. Microbiological indicators Total number of bacteria ≤ 100/g, E. coli ≤ 30/100 g, intestinal pathogens may not be detected. Source: China Agricultural Technology Network
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