Three Methods for Deep Processing of Pleurotus ostreatus

A, Pleurotus ostreatus dry method

Pleurotus ostreatus contains more moisture, so the key to baking. Before roasting, the fresh mushroom stalls are discharged on a drying screen, and dried in the sun for a long time under the sun. At the same time, the baking equipment is preheated to about 40° C. to discharge the internal temperature. When roasted, according to the size of the mushroom body, the thickness of the different separate sieve, mushroom stalks down; mushrooms larger body should be sliced. Put the big mushroom on the lower layer and the small mushroom on the upper layer. The temperature at the initial stage of control is about 35°C. After baking for 1 to 2 hours, the temperature is adjusted to 45 to 50°C. After 5 hours, the temperature is adjusted to 60°C. If the temperature rises too high or too rapid, the color of the mushroom body will be deeper, and even blackening; the mushroom cover is easy to crack, curl, and affect the appearance of the finished product. The top quality of the dried mushroom after the drying is: golden yellow bacteria and strong flavor. The drying rate is 10:0.9-1.

Second, salted oyster mushroom production method

1. boiled mushrooms

Place the washed, drained fresh oyster mushroom into the boiled water, cook for 7-10 minutes, remove and place it on a clean drying bench, and quickly cool it.

2. Marinated

The cooled oyster mushroom is placed in a 25 Be brine tank or cement tank, and the ratio of the mushroom body to the salt water is 1:1. After salting for 12-24 hours, check the brine concentration. Generally it will drop to 15Be, that is to remove the mushroom body, soak it in the newly prepared 24Be salt water, and mix and measure the salt concentration until it stabilizes at 2OBe. Salt water must be immersed in the mushroom body, and cover the cylinder mouth with gauze or cover the cement pool to avoid falling of mosquitoes and other debris. For preservation, 0.2% citric acid should be added to the soaking solution. That is, 50 kg of fresh mushrooms should be added with 100 g of citric acid to control the pH of the brine to about 3.5. Pickling time is 15 to 20 days.

3. Sealed

After the fresh mushrooms are marinated, they are drained and put into plastic buckets filled with freshly prepared salt water. Finally, they are filled with 22- to 24-Be brine and stamped and preserved. After a few days of observation, the quality and weight of the sample were checked. The concentration of salt water was not lower than 2OBe.

Third, the production of Pleurotus soy sauce

Pleurotus ostreatus mushroom 5 to 10 kg, chopped and added 50 to 100 kg of clean water to boil the juice, with a layer of sand filter to slag, according to the filtrate 50 kg, add spiced seed 47 grams, pepper 50 grams , 80 grams of pepper, 120 grams of star anise, 150 grams of cinnamon, 200 grams of old ginger, salt 1500-1800 grams, 50 grams of sodium benzoate, 35 grams of citric acid, 3000 grams of yew liquid, and the spiced seed, pepper, pepper, Star anise, cinnamon, and ginger (chopped) are wrapped in multi-layer gauze and concentrated in an aluminum pan for about 1.5 to 2 hours. The caramelized liquid is added 30 minutes before the pan and the multi-layered sand cloth is used to filter the pan. Filtrate into the cylinder, while hot add salt, sodium benzoate, citric acid and other stirring, and adjust the salt concentration to 16 ~ 18Be, let it cool precipitation, encapsulated in the bottle seal Serve

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