1. Selection of fresh mushrooms: Fresh mushrooms marinated with salt should be harvested in a timely manner to remove impurities, diseases, pests, and mildew. The mushroom caps of the fresh mushrooms are required to be complete, and the roots of the mushrooms are removed. Pleurotus ostreatus separates the bundled fruit bodies one by one and eliminates the malformed mushrooms. The mushrooms and the hericium erinaceus have to be trimmed of the old stipe. It is worth noting that the fresh mushrooms harvested on that day were processed on the same day and not overnight. 2. Rinsing of fresh mushrooms: Put 0.3 kg of salt with 50 kg of water. (Do not over-concentrate, otherwise the mushroom body will turn red), turn into 0.6% salt water, wash away impurities such as muddy debris on the surface of the mushroom, then rinse with citric acid solution (pH 4.5), can significantly change the color of the mushroom body. 3, fresh mushroom fixation: refers to the process of boiled in the dilute brine to kill the cells of the mushroom body, its role is to further inhibit the activity of the enzyme, to prevent the mushroom open umbrella, drain the body of the water, so that the pores to enlarge, so that salt water soon Into the mushroom body. Fixing should be done in time after rinsing. Use stainless steel pot or aluminum pan (sulfur amino acids in the mushroom body, easy to combine with iron to form black iron sulfide during cooking, so you can not use iron pan), add 10% salt water, the ratio of water to mushroom is 10:4, fire After the salt water is boiled, the mushrooms are placed in a bamboo sieve (the volume of the container is 3/5 of the volume), and they are put together and constantly shaken so that the mushrooms are completely immersed in boiling water. Remove foam at any time. The boiling time depends on the size of the mushroom, about 7-10 minutes, in order to cut open the mushroom without white heart, both inside and outside the light yellow is appropriate. Cooking may become discolored or even rot during preservation. After cooking, sift it out and immediately put it in flowing water and cool for 20-30 minutes. The salt water in the cold pot can be used 5-6 times continuously. When it is used 2-3 times, it should be replenished with salt every time. 4. Prepare saturated brine and acid adjuster: Prepare 10:4 water and salt, and dissolve the salt with water until the salt does not dissolve. The Baume Gravity meter was used to measure the concentration of Baume at about 23 degrees, and then placed in a small amount of alum. After cooling, the supernatant was taken and filtered with 8 layers of degreased gauze to make the salt water clear and transparent, ie, saturated brine. Store in a special cylinder, cover it with a cloth, and cover with a cylinder head. After mixing with citric acid 50%, sodium metaphosphate 42%, and alum 8%, add saturated salt water and adjust the pH of acid to 3 (summer) or 3.5 (winter). 5. Salting: The container should be washed clean and rinsed with boiling water after being disinfected with 0.5% potassium permanganate solution. The mushrooms that have been drained after fixation and classification are salted layer by layer in proportion to 25-30 kg of salt per 100 kg. First put a layer of salt in the bottom of the tank, then put a layer of mushrooms about 8 cm in thickness, in order to put a layer of salt, put a layer of mushrooms, until the full cylinder so far. The tank is filled with boiled saturated brine. The surface is covered with bamboo or wood curtains and pressed with stones to submerge the mushrooms in salt water. The cylinder must be inverted once in 3 days, and then inverted in 5-7 days. In the process of salting, the concentration of brine is often measured by Baume's specific gravity meter to keep it at about 23 degrees. If it is low, the cylinder should be inverted, and the cylinder port should be covered with gauze and cylinder head. 6, barrel: salted more than 20 days, you can barrel. Put the salted mushrooms out of the salt water before loading the barrels. It is generally packed in plastic buckets, and then a newly formulated acid conditioner is added to the noodles. Seal the mouth with salt, remove the air inside the barrel, and close the inner and outer covers.
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