Preparation method of bamboo fungus health-care can
A production method and technology of Dictyophora, which is applied in food preservation, fruit and vegetable preservation, heating preservation of fruits/vegetables, etc., can solve the problems of Dictyophora short growth cycle and difficult storage, etc., and achieve the effect of clear soup and regulating physiological functions
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Embodiment 1
[0014] A kind of preparation method of bamboo fungus health-care can, concrete operation steps are:
[0015] (1) Raw material selection and cleaning: select bamboo fungus with 5-8 cm long bristles, complete shape, uniform size, 4-6 cm in diameter, no disease spots, no moths, and 80% water content, cut off the bacteria stalk, and then placed in 0.01% sodium metabisulfite solution to quickly rinse and protect the color, remove and drain;
[0016] (2) Killing and cooling: Pour the cleaned and drained bamboo fungus into the boiling water in the sandwich pot filled with 0.28% malic acid solution in time to kill the greens. The ratio of mushroom to water is 1:6. Cook for 8-10 minutes until the core of the mushroom is cooked and quickly Scoop into clean water to cool;
[0017] (3) Canning and adding soup: graded canning, CKO can shape, net weight 450 grams, solid content not less than 60%; after canning, pour 85°C soup, fill it to 1-2 cm from the filling mouth, do not inject Fill t...
Embodiment 2
[0021] A kind of preparation method of bamboo fungus health-care can, concrete operation steps are:
[0022] (1) Raw material selection and cleaning: select bamboo fungus with 6 cm long bristles, complete shape, uniform size, 7 cm in diameter, no disease spots, no moths, and 80% water content, cut off the stalks, and then place Quickly rinse and protect the color in 0.27% sodium metabisulfite solution, remove and drain;
[0023] (2) Finishing and cooling: Pour the cleaned and drained bamboo fungus into a sandwich pot filled with 0.4% malic acid solution in boiling water to kill greens. The ratio of mushroom to water is 1:10. Cook for 15 minutes until the mushroom core is fully cooked. water cooling;
[0024] (3) Canning and adding soup: graded canning, CKO can shape, net weight 500 grams, solid content not less than 75%; after canning, pour 95°C soup, fill to 2.5 cm from the filling mouth, do not fill the can , so as not to overflow the soup when sealing the lid;
[0025] (...
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