Sausage processing of Coprinus comatus

Coprinus comatus salt processing technology Coprinus comatus is rich in nutrients, delicious, and easy to plant, easy to manage, easy to receive, high yield, very popular, but because the coprinus comatus in the entity mature fast, shelf life is short, the fresh shelf life is generally Only 1-2 days, so when there is a large number of fresh products of Coprinus comatus and there are certain difficulties in sales, it should be processed into salt products for storage and preservation or export. The general process of processing salted coprinus comatus is: harvesting → cleaning → fixing → cooling → salting → barreling → finished products. The breakdown is as follows. 1. The mushroom body of the coprinus comatus used for harvesting and processing of salted products should be in the bud stage, ie, the sclerotium tightly packed stipe, and the epidermis of the sclerotinous sclerotin surface show flat fishy scales, and the height is rapidly harvested when it is between 10-15 cm. . If harvested after loosening of the ring, it will affect the quality of salted mushrooms. Harvest time should be placed according to the size of Coprinus comatus, gently and gently, to ensure the integrity of the mushroom body, mushroom feet neat and clean cutting. Second, cleaning Coprinus comatus will be classified into clean water, respectively, rinse or rinse with tap water, wash the mushroom body surface of dust, sediment and other impurities. Wash and wash. 3. Fix the green water or clean water into aluminum pot or stainless steel pot, boil the water to about 100 °C, put the washed Coprinus comatus into the pot boiling water to cook. Cook while stirring, while removing the foam from the pot. Cooking time takes about 5-7min. Require cooking, cooking, but not cooking. The identification method: a look, stop the fire after a moment to see the mushroom body ups and downs, sink into the water as cooked, floating on the water for a living; two pinch, squeeze the pressure of the mushroom body by hand, flexible, resilient, and rapid recovery Cooked, and vice versa. Three cuts, the stainless steel knife cuts the mushroom body, the mushroom heart turns yellow is ripe, the mushroom heart is white. Four bite, bite test, mushroom sticking teeth, mushrooms do not stick teeth. Five tastes, mushrooms have a bitter taste, mushrooms crisp and fragrant. Fourth, the cooling will be fixed after the cooked Coprinus cockroach removed from the pot, quickly pour cold water into the cylinder, pot or pool cooling 30min or into the flow of tap water to cool until the cold heart. If the cooling does not pass through, Coprinus comatus will become black, poisonous and smelly. After cooling, remove and filter for 5-10 minutes. 5. Saline First, 15% saline is prepared. The preparation method is as follows: Put 15kg refined salt in the cylinder, pour 100kg of boiling water, stir and dissolve, cool and filter with gauze, remove impurities as 15% salt water. Cool the filtered coprinus comatus into a 15% saline tank for salting to allow the salt to naturally infiltrate the mushroom body. If you find that the mushroom taste has changed, you should promptly invert the cylinder. After 3 days of salting, pick up Coprinus comatus and put it in a 20% saline tank to continue salting. After the coprinus comatus has been put in the cylinder, clean gauze should be placed on the surface and a bamboo grid should be placed on the gauze so that coprinus comatus is pressed into the salt water, so that the body of the mushroom is not exposed to the salt water surface. Otherwise, the mushroom body will be black and deteriorate. During the salting period, rotaries were made once a day and the brine concentration was kept at 20%. If the brine concentration is low, add salt to make up. It is also possible to pour a portion of light water from the tank and pour it into saturated brine for adjustment. After 7 days of salting, when the brine concentration in the tank is stable at 20% and no longer decreases, the coprinus can be discharged. Sixth, the drum will be good salted coprinus cockles, Lek water benefit after about 5min weighing. According to the size of the plastic barrel, the salted coprinus comatus 25kg or 50kg shall be charged in a barrel, the barrel shall be filled with 20% salt water, and the PH value shall be adjusted to 3-3.5 with 0.2% citric acid solution, and the lid shall be the finished product. Can be sealed storage or export. The current purchase price of salted coprinus comatus is 4400-7000 yuan/t.