1. Harvest and processing of the mushroom body of salted coprinus comatus should be quickly harvested at the bud stage where the sclerotium is tightly packed with the stipe, and the epidermis of the sclerotinous surface emerges as a flat scale-like fish scale with a height of 10 to 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 that the mushroom body is intact, mushroom foot cutting neat and clean.
2. Cleaning Place the harvested coprinus comatus in clean water, rinse it, scour it and wash it.
3. Fix the water by pouring it into an aluminum pan or stainless steel pan. Put the washed Coprinus comatus into boiling water in the pot and cook it. While cooking, stirring, eliminate 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 steadily until it is not born. Students are not familiar with seeing the body ups and downs, that is, after the cease-fire, the mushroom body sinks into the water to be cooked and floats on the water for a living; it is also possible to pick up a few coprinus comatus from the pot and put it into cold water, cooked and sinking. 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 put it in running tap water to cool it until it cools. After cooling, remove and filter for 5 to 10 minutes.
5. Saline First prepare 15% salt water, that is, put 15 kilograms of refined salt in the tank, pour 100 kilograms of boiling water, stir and dissolve, cool and filter with gauze to remove impurities. Thereafter, the coprinus comatus after cooling the filtered water is placed in a saline tank for salting, so that the salt water is naturally saturated with 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 jar of 20% or 20 Baume degrees for continued salting. After the coprinus comatus was put in the cylinder, clean gauze was put on the outside, bamboo gauze was put on the gauze, and the coprinus comatus was pressed in the salt water so that the mushroom body would not appear on the surface of the water. During the salting period, the turret is rotated once a day and the salt concentration is maintained 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 consolidated at 20% or 20 Baume and no longer decreases, the coprinus can be released.
6. Pack the drummed salted coprinus cockles, drain the salt water for about 5 minutes, and charge the coprinus comatus 25 kg or 50 kg in a plastic bucket size. Fill the bucket with 20% salt water, adjust the pH between 3 and 3.5 with 0.2% citric acid solution, close the lid, and then close the storage or export.
Fishing Type Mask Making Machine
Cup Respirator Machine,Medical Respirator Machine,Boat Mask Making Machine,Fishing Type Mask Making Machine
Ningbo Dokee Mask Machine Co., Ltd. , https://www.autrendsmac.com