Processing of Pleurotus ostreatus preserves
2019-05-06 17:02:56
Formula fresh white oyster mushroom 80 kg, sugar 45 kg, citric acid 0.15 kg.
The raw materials of qualified grades with mature maturation, normal color, complete mushroom shape, no mechanical damage, basically uniform flowering pattern, no pests and no odor are selected as blanks.
The blanks shall be trimmed and trimmed with white stainless steel knives, and the length of the mushrooms shall not exceed 1.5 cm.
The grey float will put fresh raw material into 100:5 lime water, and 70 kg of lime water will be used for every 50 kg of green body. Drifting time is generally 12 hours, with bamboo raft pressed into lime water to prevent floating, so that the billet ash evenly.
The water float will put the billet into the water tank, rinse it several times, flush the gray stain with the ash juice, and then clear and float for 48 hours, during which the water will be changed 6 times and the grey juice will be floated.
Fill the hot pot with water, heat and boil, put the billet in boiling water pot, wait until the water rises to the boiling point again, the billet flips, then remove and float.
The boiled and boiled raw material is floated in a clear water tank for 6 hours, during which the water is changed once and then the sugar is stained.
Tincture syrup to 35 kg water pot, after boiling, 45 kg of sugar slowly added, while stirring while adding, then add 0.1% citric acid, until the end of mixing well, boil twice to stop the fire. After boiling, egg white or soy milk can be used to remove the impurities, and then filtered with 4 layers of gauze, to obtain a syrup with a concentration of 35 bcm, which is added to the pan at 104°C. . The amount of syrup should be more, and it is better to move the blank in the cylinder.
The pot is also called cooking honey. The syrup and the billet were incorporated into the pot, and the medium was used to boil the sugar liquid to a temperature of 109°C (the sugar concentration was 40 Baume). Since it is a semi-finished product, the pickling time can be as long as 1 year. If it is in urgent need of food, it must be marinated for at least 24 hours. If you can't use the candied fruit, you can still pick it up and save it.
The lifting is also called honey. Concentrate the fresh syrup with a concentration of 35 Baume to boil at a temperature of 114°C so that the concentration reaches 55 Baume, and then cook the billet into the pot until the loaf eats the translucent liquid, a slight sense of transparency, and the temperature of the syrup. When about 114 °C into the large basin (equipment equipment). When the billet is cooled to 50-60°C, the white sugar powder is uniformly mixed with sugar and is finished.
The raw materials of qualified grades with mature maturation, normal color, complete mushroom shape, no mechanical damage, basically uniform flowering pattern, no pests and no odor are selected as blanks.
The blanks shall be trimmed and trimmed with white stainless steel knives, and the length of the mushrooms shall not exceed 1.5 cm.
The grey float will put fresh raw material into 100:5 lime water, and 70 kg of lime water will be used for every 50 kg of green body. Drifting time is generally 12 hours, with bamboo raft pressed into lime water to prevent floating, so that the billet ash evenly.
The water float will put the billet into the water tank, rinse it several times, flush the gray stain with the ash juice, and then clear and float for 48 hours, during which the water will be changed 6 times and the grey juice will be floated.
Fill the hot pot with water, heat and boil, put the billet in boiling water pot, wait until the water rises to the boiling point again, the billet flips, then remove and float.
The boiled and boiled raw material is floated in a clear water tank for 6 hours, during which the water is changed once and then the sugar is stained.
Tincture syrup to 35 kg water pot, after boiling, 45 kg of sugar slowly added, while stirring while adding, then add 0.1% citric acid, until the end of mixing well, boil twice to stop the fire. After boiling, egg white or soy milk can be used to remove the impurities, and then filtered with 4 layers of gauze, to obtain a syrup with a concentration of 35 bcm, which is added to the pan at 104°C. . The amount of syrup should be more, and it is better to move the blank in the cylinder.
The pot is also called cooking honey. The syrup and the billet were incorporated into the pot, and the medium was used to boil the sugar liquid to a temperature of 109°C (the sugar concentration was 40 Baume). Since it is a semi-finished product, the pickling time can be as long as 1 year. If it is in urgent need of food, it must be marinated for at least 24 hours. If you can't use the candied fruit, you can still pick it up and save it.
The lifting is also called honey. Concentrate the fresh syrup with a concentration of 35 Baume to boil at a temperature of 114°C so that the concentration reaches 55 Baume, and then cook the billet into the pot until the loaf eats the translucent liquid, a slight sense of transparency, and the temperature of the syrup. When about 114 °C into the large basin (equipment equipment). When the billet is cooled to 50-60°C, the white sugar powder is uniformly mixed with sugar and is finished.
Our Incubator Products is good in quality and competitive in price. We are manufacturer and supplier Incubator Products following your specific requirement. We are looking forward to your E-mail and establishing cooperative relationship with you! We would provide professional Incubator with good services for you!
Shaking Incubator, Anaerobic Incubator, Biochemical Incubator, Thermo Co2 Incubator
Ningbo Cland Medical Instruments Co., Ltd. , http://www.cland-med.com