CN104172144A - Six-mushroom canned soup and preparation process thereof - Google Patents
Six-mushroom canned soup and preparation process thereof Download PDFInfo
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- CN104172144A CN104172144A CN201410426860.1A CN201410426860A CN104172144A CN 104172144 A CN104172144 A CN 104172144A CN 201410426860 A CN201410426860 A CN 201410426860A CN 104172144 A CN104172144 A CN 104172144A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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Abstract
The invention discloses six-mushroom canned soup and a preparation process thereof. The six-mushroom canned soup comprises the following raw materials: 10-30% of mushroom, 10-30% of pleurotus eryngii, 15-25% of pleurotus nebrodensis, 10-20% of agrocybe cylindracea, 10-20% of pholiota nameko, 0.01-0.03% of salt, 0.01-0.07% of d-sorbitol solution, and 0.001-0.01% of weiyou (Chinese character). The can is integrated with different mushrooms, and mixed with different condiments, so delicious, healthy and convenient canned soup is prepared.
Description
Technical field
The present invention is specifically related to a kind of six bacterium soup can and manufacture crafts thereof.
Background technology
Mushroom can raising body's immunity, and lentinan can improve the phagocytic function of Turnover of Mouse Peritoneal Macrophages, also can promote the lymphocytic generation of T, and improves the lymphocytic killing activity of T.The water extract of mushroom has scavenging action to hydrogen peroxide, and the hydrogen peroxide in body is had to certain elimination effect.Another compound containing in mushroom---eritadenine (also claiming eritadenine) can reduce the level of cholesterol.The oxidation preventive content that mushroom contains is 12 times of Fructus Hordei Germinatus, is 4 times of chicken gizzard.Compare with matsutake mushroom and grifola frondosus (have another name called polyporus frondosus, be commonly called as cloud gill fungus, chestnut mushroom, lotus flower bacterium), it reduce blood pressure and to resist the effect of cancer stronger.Mushroom is containing abundant provitamin D, but vitamin C is very few, and be deficient in vitamin again A and A are former.In mushroom protein, comprise 18 seed amino acids, in necessary 8 seed amino acids of human body, mushroom has just accounted for 7 kinds, and belongs to L-type amino acid more, active high, is easily absorbed by the body, and digestibility is up to 80%.。
Single mushroom great majority are made food as single product, multiple mushroom mixes and manufactures different tastes, or manufactures can and do not have, and this can has been concentrated several different mushrooms, add different flavorings, produce a kind of delicious, healthy, can easily.
Summary of the invention
The present invention provides a kind of six bacterium soup can and manufacture crafts thereof for solving prior art problem.
Technical scheme of the present invention is as follows: a kind of six bacterium soup cans, its formula is: mushroom 10-30% pleurotus eryngii 10-30%, Pleurotus nebrodensis 15-25% agrocybe 10-20% HUAZIGU 10-20%, 0.01-0.03% salt, 0.01-0.07% D-sorbitol solution, 0.001-0.01%.
Six described bacterium soup cans, wherein, also comprise the red fragrant bacterium mushroom of 0.1-0.1 %.
Six described bacterium soup cans, wherein, also comprise 0.1-0.8 % hickory chick mushroom.
Six described bacterium soup cans, wherein, also comprise 0.01-0.03% rhizoma Gastrodiae.
Six described bacterium soup cans, wherein, best proportioning is, mushroom 25% pleurotus eryngii 25% Pleurotus nebrodensis 20% agrocybe 15% HUAZIGU 15%, salt 0.2 % gram, D-sorbitol solution 0.45 % gram, excellent 0.035 % of taste.
A kind of bacterium soup can production technology, step is that six bacterium soup can technological processes are: cooling → slicing and slitting → sort → clean → prepare burden → pack → weigh → water soup → clean sack → bag mouth sealing → sterilization → cooling → packing → warehouse-in is processed → precooked to raw material examination → raw material.
A, raw material are checked and accepted: according to six bacterium soup can production technologies, use several edible mushrooms, by standard, carry out an acceptance inspection, the dry product in raw material: in mushroom main test thalline, have free from insect pests, whether mushroom leg removes, whether have exogenous impurity hair and plastic skin in raw material; The freshness of the main test raw materials such as fresh goods pleurotus eryngii, agrocybe, Pleurotus nebrodensis, whether check raw material goes rotten, denaturalization phenomenon, finds that raw material occurs abnormal, chooses immediately, forbids problematic raw material to enter workshop; Salt marsh mushroom (HUAZIGU), by standard test, forbids that defective raw material enter workshop;
B, raw material are processed:
Desalination: HUAZIGU raw material is put into stainless steel desalination pond, carry out desalting processing, require to adopt the running water that flows, by basin bottom, entered, from top, pond spout hole, flow out, every 30--60 minute, once stir, will note the size of water flow velocity in operation, water is little, and desalting effect is undesirable, water is large causes water resource waste, generally with desalination, overflow water micro-salty, require the desalination time to be not less than 24 little fashions, take without saline taste is degree;
Dry product mushroom is processed: the mushroom leg of mushroom cut off, chooses plastic skin and the exogenous impurity in dry mushroom, the defective works such as mushroom of damaging by worms, go mouldy,
3. fresh goods mushroom is processed: agrocybe should remove root and impurity, then cuts into chunks standby, and segment length is 3--5 centimetre; Pleurotus eryngii will first be repaiied defective part, then cuts 3--5 centimetre of fritter standby; Pleurotus nebrodensis is removed outer packaging, repaiies surperficial defective part standby, makes sure to keep in mind above several raw material and in processing, will note carrying secretly in raw material hair and exogenous impurity;
C, precook cooling:
Precook cooling: the main purpose of the precooking enzyme that goes out, enzyme is a kind of biology, can make raw material that brown stain occurs rapidly, the enzyme that will go out before processing is thus processed, precook in addition and can kill the part bacterium that is attached to raw material surface, in precooking, also can remove part dust, silt, general situation, time is 3--5 minute, can grasp according to piece type suitable size, raw material cook after the water beginning timing of boiling, precooking, it is cooling to put into immediately cold water after finishing, be strictly on guard against cooling water water temperature over-high, do not reach cooling effect and affect product quality, product color, mouthfeel and flavour all have a very large relation with cooling,
D, section, slitting:
Cooling good pleurotus eryngii is cut into slices, in slicer, carry out; Pleurotus nebrodensis is carried out to slitting, in operating process, must take care, prevent equipment leakage and unexpected injury, mushroom, after precooking, is first rechecked rechecking on platform, mushroom is covered to duricrust and remove, and removes exogenous impurity, by qualified raw material slitting again;
E, go-on-go:
Several raw material of the cooling and stripping and slicing of precooking, slitting are poured on respectively on pigeonholes, carry out manual sorting, want workman at this, all mycorhiza and exogenous impurity in raw material mushroom all to be removed, as spot on plastic skin, hair, thalline etc., all choose, put in clear water reserviors standby;
F, cleaning:
Several bacterium mushrooms of having sorted are placed on respectively in service sink; adopt the clear water washing of flowing; to ceaselessly stir up and down; wash away the dust adhering on mushroom body; after cleaning up, several mushrooms will be put into container with holes ceaselessly stirs; chip in thalline is flowed away in hole, make product have good form;
G, batching:
By cleaned several bacterium mushrooms: mushroom, pleurotus eryngii, Pleurotus nebrodensis, agrocybe, HUAZIGU, weigh in 25,25,20,15,15 ratio; each pot of net weight is 20KG; add a certain proportion of auxiliary material; by workman, be with upper rubber gloves; raw material and auxiliary material hand-mixing is even; prevent in batching, the link of weighing is inaccurate or spice is inhomogeneous, and affects finished product mouthfeel;
H, pack:
By workman, manually packed,, the solid content in every bag is substantially accurate, guarantees the speed of weighing, and observe whether stir evenly, require a few bacterium in a bag all will be equipped with, otherwise will have a strong impact on product quality;
I, weigh:
The personnel that weigh want timely correcting electronic pound, prevent because electronic platform scale error is larger, and have a strong impact on product quality, and weigh and will accomplish quick and precisely, and in requiring interval range;
J, water soup:
Water soup personnel courageously careful, by what bag of dress, add the requirement of how much soup, water one by one soup, prevent in watering soup, duplicate and add or leak the situation generation adding;
K, clean sack:
Clean sack personnel will wipe the bag that watered soup in bag and process one by one, and main task is that the attachment that is bonded at sack is removed, in order to avoid affect envelope quality;
L, sealing:
Envelope personnel should be according to the thickness of aluminium foil bag, select envelope temperature and heat-sealing time, envelope temperature and heat-sealing time should be adjusted into optimum state, reach best heat-sealing effect, envelope personnel should sequentially seal according to clean sack, prevent that the stacking portion time is longer, pollute serious, affect product quality, in the putting of envelope, put neat, the distance of sealing line and upper along keeping certain distance, prevent that sealing line is too high or too low, after heat-sealing, to check in time envelope quality, solid content in bag is pushed, see that whether sealing line is normal, there is no-sundries, guarantee product quality,
M, sterilization:
The product that sealing is up to the standards is put frame, and the method for Yao An company regulation is put, and the arrangement mode of every frame and quantity are wanted accurately, and the one, in order to ensure bactericidal effect, but as a continuous data of output; After product frames up, first do not carry out sterilization, after one pot all installs, one is entered a pot upper cover, starts the sterilization that heats up, and carries out record on duty;
Bactericidal formula: 17'---30'---15'/121 ℃
Sterilization operation must rules be carried out, and each pot fills how many bags, and sterilization technology parameter all can not arbitrarily be changed, otherwise can affect product quality, must guarantee that water, electricity, gas are normal in sterilization, observes in time various instrumented datas and changes, and guarantees product quality;
N, cooling:
Product after sterilization finishes will be wiped sack surface moisture content in time, send semifinished product warehouse to deposit observation, deposit in warehouse, the place of the appointment of product Yao An company, the height of depositing within the limits prescribed, in the semifinished product warehouse resting period, can not be less than 10 days, otherwise the quality of product cannot guarantee, the easy bag situation that rises;
0, packing:
First on packing box, print the date of manufacture, again the product that will pack is tested by bag, choose rise bag and defective bag, with clean wet towel, qualified products are wiped clean to rear dress capsule or polybag and put into material bag, reinstall in gift box or in large packing case joint sealing warehouse-in.This can has been concentrated several different mushrooms, adds different flavorings, produces a kind of delicious, healthy, can easily.
the specific embodiment:
Six bacterium soup cans, its formula is: mushroom 10-30% pleurotus eryngii 10-30%, Pleurotus nebrodensis 15-25% agrocybe 10-20% HUAZIGU 10-20%, 0.01-0.03% salt, 0.01-0.07% D-sorbitol solution, 0.001-0.01%.
Six described bacterium soup cans, wherein, also comprise the red fragrant bacterium mushroom of 0.1-0.1 %.
Six described bacterium soup cans, wherein, also comprise 0.1-0.8 % hickory chick mushroom.
Six described bacterium soup cans, wherein, also comprise 0.01-0.03% rhizoma Gastrodiae.
Six described bacterium soup cans, wherein, best proportioning is, mushroom 25% pleurotus eryngii 25% Pleurotus nebrodensis 20% agrocybe 15% HUAZIGU 15%, salt 0.2 % gram, D-sorbitol solution 0.45 % gram, excellent 0.035 % of taste.
A kind of bacterium soup can production technology, step is that six bacterium soup can technological processes are: cooling → slicing and slitting → sort → clean → prepare burden → pack → weigh → water soup → clean sack → bag mouth sealing → sterilization → cooling → packing → warehouse-in is processed → precooked to raw material examination → raw material.
A, raw material are checked and accepted: according to six bacterium soup can production technologies, use several edible mushrooms, by standard, carry out an acceptance inspection, the dry product in raw material: in mushroom main test thalline, have free from insect pests, whether mushroom leg removes, whether have exogenous impurity hair and plastic skin in raw material; The freshness of the main test raw materials such as fresh goods pleurotus eryngii, agrocybe, Pleurotus nebrodensis, whether check raw material goes rotten, denaturalization phenomenon, finds that raw material occurs abnormal, chooses immediately, forbids problematic raw material to enter workshop; Salt marsh mushroom (HUAZIGU), by standard test, forbids that defective raw material enter workshop;
B, raw material are processed:
Desalination: HUAZIGU raw material is put into stainless steel desalination pond, carry out desalting processing, require to adopt the running water that flows, by basin bottom, entered, from top, pond spout hole, flow out, every 30--60 minute, once stir, will note the size of water flow velocity in operation, water is little, and desalting effect is undesirable, water is large causes water resource waste, generally with desalination, overflow water micro-salty, require the desalination time to be not less than 24 little fashions, take without saline taste is degree;
Dry product mushroom is processed: the mushroom leg of mushroom cut off, chooses plastic skin and the exogenous impurity in dry mushroom, the defective works such as mushroom of damaging by worms, go mouldy,
3. fresh goods mushroom is processed: agrocybe should remove root and impurity, then cuts into chunks standby, and segment length is 3--5 centimetre; Pleurotus eryngii will first be repaiied defective part, then cuts 3--5 centimetre of fritter standby; Pleurotus nebrodensis is removed outer packaging, repaiies surperficial defective part standby, makes sure to keep in mind above several raw material and in processing, will note carrying secretly in raw material hair and exogenous impurity;
C, precook cooling:
Precook cooling: the main purpose of the precooking enzyme that goes out, enzyme is a kind of biology, can make raw material that brown stain occurs rapidly, the enzyme that will go out before processing is thus processed, precook in addition and can kill the part bacterium that is attached to raw material surface, in precooking, also can remove part dust, silt, general situation, time is 3--5 minute, can grasp according to piece type suitable size, raw material cook after the water beginning timing of boiling, precooking, it is cooling to put into immediately cold water after finishing, be strictly on guard against cooling water water temperature over-high, do not reach cooling effect and affect product quality, product color, mouthfeel and flavour all have a very large relation with cooling,
D, section, slitting:
Cooling good pleurotus eryngii is cut into slices, in slicer, carry out; Pleurotus nebrodensis is carried out to slitting, in operating process, must take care, prevent equipment leakage and unexpected injury, mushroom, after precooking, is first rechecked rechecking on platform, mushroom is covered to duricrust and remove, and removes exogenous impurity, by qualified raw material slitting again;
E, go-on-go:
Several raw material of the cooling and stripping and slicing of precooking, slitting are poured on respectively on pigeonholes, carry out manual sorting, want workman at this, all mycorhiza and exogenous impurity in raw material mushroom all to be removed, as spot on plastic skin, hair, thalline etc., all choose, put in clear water reserviors standby;
F, cleaning:
Several bacterium mushrooms of having sorted are placed on respectively in service sink; adopt the clear water washing of flowing; to ceaselessly stir up and down; wash away the dust adhering on mushroom body; after cleaning up, several mushrooms will be put into container with holes ceaselessly stirs; chip in thalline is flowed away in hole, make product have good form;
G, batching:
By cleaned several bacterium mushrooms: mushroom, pleurotus eryngii, Pleurotus nebrodensis, agrocybe, HUAZIGU, weigh in 25,25,20,15,15 ratio; each pot of net weight is 20KG; add a certain proportion of auxiliary material; by workman, be with upper rubber gloves; raw material and auxiliary material hand-mixing is even; prevent in batching, the link of weighing is inaccurate or spice is inhomogeneous, and affects finished product mouthfeel;
H, pack:
By workman, manually packed,, the solid content in every bag is substantially accurate, guarantees the speed of weighing, and observe whether stir evenly, require a few bacterium in a bag all will be equipped with, otherwise will have a strong impact on product quality;
I, weigh:
The personnel that weigh want timely correcting electronic pound, prevent because electronic platform scale error is larger, and have a strong impact on product quality, and weigh and will accomplish quick and precisely, and in requiring interval range;
J, water soup:
Water soup personnel courageously careful, by what bag of dress, add the requirement of how much soup, water one by one soup, prevent in watering soup, duplicate and add or leak the situation generation adding;
K, clean sack:
Clean sack personnel will wipe the bag that watered soup in bag and process one by one, and main task is that the attachment that is bonded at sack is removed, in order to avoid affect envelope quality;
L, sealing:
Envelope personnel should be according to the thickness of aluminium foil bag, select envelope temperature and heat-sealing time, envelope temperature and heat-sealing time should be adjusted into optimum state, reach best heat-sealing effect, envelope personnel should sequentially seal according to clean sack, prevent that the stacking portion time is longer, pollute serious, affect product quality, in the putting of envelope, put neat, the distance of sealing line and upper along keeping certain distance, prevent that sealing line is too high or too low, after heat-sealing, to check in time envelope quality, solid content in bag is pushed, see that whether sealing line is normal, there is no-sundries, guarantee product quality,
M, sterilization:
The product that sealing is up to the standards is put frame, and the method for Yao An company regulation is put, and the arrangement mode of every frame and quantity are wanted accurately, and the one, in order to ensure bactericidal effect, but as a continuous data of output; After product frames up, first do not carry out sterilization, after one pot all installs, one is entered a pot upper cover, starts the sterilization that heats up, and carries out record on duty;
Bactericidal formula: 17'---30'---15'/121 ℃
Sterilization operation must rules be carried out, and each pot fills how many bags, and sterilization technology parameter all can not arbitrarily be changed, otherwise can affect product quality, must guarantee that water, electricity, gas are normal in sterilization, observes in time various instrumented datas and changes, and guarantees product quality;
N, cooling:
Product after sterilization finishes will be wiped sack surface moisture content in time, send semifinished product warehouse to deposit observation, deposit in warehouse, the place of the appointment of product Yao An company, the height of depositing within the limits prescribed, in the semifinished product warehouse resting period, can not be less than 10 days, otherwise the quality of product cannot guarantee, the easy bag situation that rises;
0, packing:
First on packing box, print the date of manufacture, again the product that will pack is tested by bag, choose rise bag and defective bag, with clean wet towel, qualified products are wiped clean to rear dress capsule or polybag and put into material bag, reinstall in gift box or in large packing case joint sealing warehouse-in.
It should be noted that, above-mentioned each technical characterictic continues combination mutually, forms the various embodiment that do not enumerate in the above, is all considered as the scope that description of the present invention is recorded; And, for those of ordinary skills, can be improved according to the above description or convert, and all these improvement and conversion all should belong to the protection domain of claims of the present invention.
technical standard
1, organoleptic indicator:
(1) color and luster: be white in color, taupe,
(2) proterties: bulk, strip, sheet,
(3) flavour and smell: micro-salty, there is the due smell of edible mushroom, free from extraneous odour,
(4) impurity: without the visible exogenous impurity of naked eyes,
2, physical and chemical index:
(1) net content and permission shortage amount (seeing the following form)
| Net content Q | Allow shortage amount (percentage of Q) |
| 200g | 4.5 |
| 300g | 3.0 |
| 400g | 3.0 |
(2) solid content: g/100g >=60
(3) total arsenic: mg/kg≤0.5
(4) plumbous (in Pb) mg/kg≤1.0
(5) cadmium (Cd) mg/kg≤0.1
(6) total mercury (in Hg) mg/kg≤0.1
(7) BHC mg/kg≤0.1
(8) DDT mg/kg≤0.1
3, microbiological indicator
Meet tinned food commercial sterilization requirement,
It should be noted that, above-mentioned each technical characterictic continues combination mutually, forms the various embodiment that do not enumerate in the above, is all considered as the scope that description of the present invention is recorded; And, for those of ordinary skills, can be improved according to the above description or convert, and all these improvement and conversion all should belong to the protection domain of claims of the present invention.
Claims (7)
1. six bacterium soup cans, is characterized in that, its formula is: mushroom 10-30% pleurotus eryngii 10-30%, Pleurotus nebrodensis 15-25% agrocybe 10-20% HUAZIGU 10-20%, 0.01-0.03% salt, 0.01-0.07% D-sorbitol solution, 0.001-0.01%.
2. six bacterium soup cans according to claim 1, is characterized in that, also comprise the red fragrant bacterium mushroom of 0.1-0.1 %.
3. six bacterium soup cans according to claim 1, is characterized in that, also comprise 0.1-0.8 % hickory chick mushroom.
4. six bacterium soup cans according to claim 1, is characterized in that, also comprise 0.01-0.03% rhizoma Gastrodiae.
5. six bacterium soup cans according to claim 1, is characterized in that, best proportioning is, mushroom 25% pleurotus eryngii 25% Pleurotus nebrodensis 20% agrocybe 15% HUAZIGU 15%, salt 0.2 % gram, D-sorbitol solution 0.45 % gram, excellent 0.035 % of taste.
6. a bacterium soup can production technology, it is characterized in that, six bacterium soup can technological processes are: cooling → slicing and slitting → sort → clean → prepare burden → pack → weigh → water soup → clean sack → bag mouth sealing → sterilization → cooling → packing → warehouse-in is processed → precooked to raw material examination → raw material.
7. six bacterium soup can production technologies according to claim 6, it is characterized in that, A, raw material are checked and accepted: according to six bacterium soup can production technologies, use several edible mushrooms, by standard, carry out an acceptance inspection, dry product in raw material: have free from insect pests in mushroom main test thalline, whether mushroom leg removes, and whether has exogenous impurity hair and plastic skin in raw material; The freshness of the main test raw materials such as fresh goods pleurotus eryngii, agrocybe, Pleurotus nebrodensis, whether check raw material goes rotten, denaturalization phenomenon, finds that raw material occurs abnormal, chooses immediately, forbids problematic raw material to enter workshop; Salt marsh mushroom (HUAZIGU), by standard test, forbids that defective raw material enter workshop;
B, raw material are processed:
Desalination: HUAZIGU raw material is put into stainless steel desalination pond, carry out desalting processing, require to adopt the running water that flows, by basin bottom, entered, from top, pond spout hole, flow out, every 30--60 minute, once stir, will note the size of water flow velocity in operation, water is little, and desalting effect is undesirable, water is large causes water resource waste, generally with desalination, overflow water micro-salty, require the desalination time to be not less than 24 little fashions, take without saline taste is degree;
Dry product mushroom is processed: the mushroom leg of mushroom cut off, chooses plastic skin and the exogenous impurity in dry mushroom, the defective works such as mushroom of damaging by worms, go mouldy,
3. fresh goods mushroom is processed: agrocybe should remove root and impurity, then cuts into chunks standby, and segment length is 3--5 centimetre; Pleurotus eryngii will first be repaiied defective part, then cuts 3--5 centimetre of fritter standby; Pleurotus nebrodensis is removed outer packaging, repaiies surperficial defective part standby, makes sure to keep in mind above several raw material and in processing, will note carrying secretly in raw material hair and exogenous impurity;
C, precook cooling:
Precook cooling: the main purpose of the precooking enzyme that goes out, enzyme is a kind of biology, can make raw material that brown stain occurs rapidly, the enzyme that will go out before processing is thus processed, precook in addition and can kill the part bacterium that is attached to raw material surface, in precooking, also can remove part dust, silt, general situation, time is 3--5 minute, can grasp according to piece type suitable size, raw material cook after the water beginning timing of boiling, precooking, it is cooling to put into immediately cold water after finishing, be strictly on guard against cooling water water temperature over-high, do not reach cooling effect and affect product quality, product color, mouthfeel and flavour all have a very large relation with cooling,
D, section, slitting:
Cooling good pleurotus eryngii is cut into slices, in slicer, carry out; Pleurotus nebrodensis is carried out to slitting, in operating process, must take care, prevent equipment leakage and unexpected injury, mushroom, after precooking, is first rechecked rechecking on platform, mushroom is covered to duricrust and remove, and removes exogenous impurity, by qualified raw material slitting again;
E, go-on-go:
Several raw material of the cooling and stripping and slicing of precooking, slitting are poured on respectively on pigeonholes, carry out manual sorting, want workman at this, all mycorhiza and exogenous impurity in raw material mushroom all to be removed, as spot on plastic skin, hair, thalline etc., all choose, put in clear water reserviors standby;
F, cleaning:
Several bacterium mushrooms of having sorted are placed on respectively in service sink; adopt the clear water washing of flowing; to ceaselessly stir up and down; wash away the dust adhering on mushroom body; after cleaning up, several mushrooms will be put into container with holes ceaselessly stirs; chip in thalline is flowed away in hole, make product have good form;
G, batching:
By cleaned several bacterium mushrooms: mushroom, pleurotus eryngii, Pleurotus nebrodensis, agrocybe, HUAZIGU, weigh in 25,25,20,15,15 ratio; each pot of net weight is 20KG; add a certain proportion of auxiliary material; by workman, be with upper rubber gloves; raw material and auxiliary material hand-mixing is even; prevent in batching, the link of weighing is inaccurate or spice is inhomogeneous, and affects finished product mouthfeel;
H, pack:
By workman, manually packed,, the solid content in every bag is substantially accurate, guarantees the speed of weighing, and observe whether stir evenly, require a few bacterium in a bag all will be equipped with, otherwise will have a strong impact on product quality;
I, weigh:
The personnel that weigh want timely correcting electronic pound, prevent because electronic platform scale error is larger, and have a strong impact on product quality, and weigh and will accomplish quick and precisely, and in requiring interval range;
J, water soup:
Water soup personnel courageously careful, by what bag of dress, add the requirement of how much soup, water one by one soup, prevent in watering soup, duplicate and add or leak the situation generation adding;
K, clean sack:
Clean sack personnel will wipe the bag that watered soup in bag and process one by one, and main task is that the attachment that is bonded at sack is removed, in order to avoid affect envelope quality;
L, sealing:
Envelope personnel should be according to the thickness of aluminium foil bag, select envelope temperature and heat-sealing time, envelope temperature and heat-sealing time should be adjusted into optimum state, reach best heat-sealing effect, envelope personnel should sequentially seal according to clean sack, prevent that the stacking portion time is longer, pollute serious, affect product quality, in the putting of envelope, put neat, the distance of sealing line and upper along keeping certain distance, prevent that sealing line is too high or too low, after heat-sealing, to check in time envelope quality, solid content in bag is pushed, see that whether sealing line is normal, there is no-sundries, guarantee product quality,
M, sterilization:
The product that sealing is up to the standards is put frame, and the method for Yao An company regulation is put, and the arrangement mode of every frame and quantity are wanted accurately, and the one, in order to ensure bactericidal effect, but as a continuous data of output; After product frames up, first do not carry out sterilization, after one pot all installs, one is entered a pot upper cover, starts the sterilization that heats up, and carries out record on duty;
Bactericidal formula: 17'---30'---15'/121 ℃
Sterilization operation must rules be carried out, and each pot fills how many bags, and sterilization technology parameter all can not arbitrarily be changed, otherwise can affect product quality, must guarantee that water, electricity, gas are normal in sterilization, observes in time various instrumented datas and changes, and guarantees product quality;
N, cooling:
Product after sterilization finishes will be wiped sack surface moisture content in time, send semifinished product warehouse to deposit observation, deposit in warehouse, the place of the appointment of product Yao An company, the height of depositing within the limits prescribed, in the semifinished product warehouse resting period, can not be less than 10 days, otherwise the quality of product cannot guarantee, the easy bag situation that rises;
0, packing:
First on packing box, print the date of manufacture, again the product that will pack is tested by bag, choose rise bag and defective bag, with clean wet towel, qualified products are wiped clean to rear dress capsule or polybag and put into material bag, reinstall in gift box or in large packing case joint sealing warehouse-in.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108741011A (en) * | 2018-06-08 | 2018-11-06 | 河北鹏达食品有限公司 | Bailing mushroom can formula and manufacture craft |
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Application publication date: 20141203 |