The invention belongs to the technical field of
food processing, and particularly relates to a
processing technology of a white
fungus thick soup can, which is characterized by comprising the following steps: step 1, pretreatment: picking white
fungus,
drying in the sun, screening and filtering, selecting, soaking and trimming, soaking Chinese wolfberry, proportionally mixing ingredients with water, and uniformly stirring to obtain a white
fungus thick soup can; step 2, mixing and
processing: mixing the pretreated
tremella fuciformis, fructus lycii and the mixture according to a fixed proportion, performing boiling treatment for a
proper time, after mixing and boiling, performing static cooling to a proper temperature, and transferring the mixture into an automatic filling
machine. By screening, filtering, selecting and trimming the
tremella, the quality of the
tremella can be guaranteed, so that the quality of the processed product is improved, and by performing high-temperature disinfection on the filling container before canning, the placing environment of the material during subsequent filling of the material can be guaranteed, and the
shelf life of the product can be guaranteed.