Soft-packed fresh frozen mushroom
2019-09-12 10:04:42
Pleurotus ostreatus texture crisp, inconvenient transportation and storage, nutritional value, has the characteristics of easy storage, easy transport, and investment is very small.
First, the choice of raw materials choose no impurities, no soil, no mildew, no aging of fresh mushrooms as raw materials for processing. The mushroom body is required to be intact and there is less cracking on the edge of the cap. After the harvest of fresh mushrooms, the nutrient components will naturally be lost, so it should be kept as long as possible with harvesting and processing.
Second, processing and rinsing First, the whole mushroom body is divided into individual entities with scissors, and then the culture material and yellowing and aging parts of the mushroom body are cut off, and other impurities, dirt, firewood, broken leaves, etc. are removed, and the size of the mushroom body and the old tender are removed. The degree is divided into bamboo sieves. After the initial processing, the mushroom body is placed in a basin or a cylinder and then rinsed with tap water until it contains no dirt and no impurities. During the rinsing process, it should be gently flipped to avoid breaking.
Third, to freeze the cooling in the large pot to add washed mushrooms. Fresh mushrooms should be added in an amount of 20% to 30% of the amount of boiled water. Stir in one direction with a hedge or a colander until the mushroom body is soft. After the pot is opened, remove it and place it in a large cylinder filled with cold water. Cool the water and replace it frequently. After cooling, remove and drain into the sieve.
Fourth, after bagging and fixing, the fresh mushroom is cooled and drained. The mushroom body is directly packed in small bags. The large knife can be used to cut into several pieces. Then weigh 1,000 grams or 5,000 grams respectively and put it into 20300.02 cm or 14270.02 cm. Non-toxic polyethylene food bags, and sealed with a plastic bag sealer. When bagging, pay attention to the inner and outer walls of the bag mouth not to be covered with water drops, such as stained with water, can be cleaned with a clean gauze, and then sealed, otherwise sealing is not strict.
Fifth, frozen preservation Put the mushroom bag into a plastic food box or wooden box (temperature is about 18 °C or so). After cooling, it can be taken out for sale or deep processing at any time.
First, the choice of raw materials choose no impurities, no soil, no mildew, no aging of fresh mushrooms as raw materials for processing. The mushroom body is required to be intact and there is less cracking on the edge of the cap. After the harvest of fresh mushrooms, the nutrient components will naturally be lost, so it should be kept as long as possible with harvesting and processing.
Second, processing and rinsing First, the whole mushroom body is divided into individual entities with scissors, and then the culture material and yellowing and aging parts of the mushroom body are cut off, and other impurities, dirt, firewood, broken leaves, etc. are removed, and the size of the mushroom body and the old tender are removed. The degree is divided into bamboo sieves. After the initial processing, the mushroom body is placed in a basin or a cylinder and then rinsed with tap water until it contains no dirt and no impurities. During the rinsing process, it should be gently flipped to avoid breaking.
Third, to freeze the cooling in the large pot to add washed mushrooms. Fresh mushrooms should be added in an amount of 20% to 30% of the amount of boiled water. Stir in one direction with a hedge or a colander until the mushroom body is soft. After the pot is opened, remove it and place it in a large cylinder filled with cold water. Cool the water and replace it frequently. After cooling, remove and drain into the sieve.
Fourth, after bagging and fixing, the fresh mushroom is cooled and drained. The mushroom body is directly packed in small bags. The large knife can be used to cut into several pieces. Then weigh 1,000 grams or 5,000 grams respectively and put it into 20300.02 cm or 14270.02 cm. Non-toxic polyethylene food bags, and sealed with a plastic bag sealer. When bagging, pay attention to the inner and outer walls of the bag mouth not to be covered with water drops, such as stained with water, can be cleaned with a clean gauze, and then sealed, otherwise sealing is not strict.
Fifth, frozen preservation Put the mushroom bag into a plastic food box or wooden box (temperature is about 18 °C or so). After cooling, it can be taken out for sale or deep processing at any time.
Conventional Goji Berries are tested by the Chinese Food Quality Supervision and Administration. Which are qualified by the Chinese market.
Conventional Goji Berries
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