Dab tsi yog cov theem ntawm brine mushroom processing technology

1. Xaiv

Txhawm rau kom ntseeg tau tias cov nceb tsis raug puas tsuaj, tsis txhob qhib lub kaus los yog deteriorate, thiab tswj cov xim ntawm cov nceb, lub" peb lub teeb"," peb lub ntsiab lus [ GG] quot; thiab" peb zaug" yuav tsum tau ua thaum lub sij hawm sau thiab ua, uas yog, lub teeb xaiv, teeb pom kev zoo, lub teeb tsheb thauj mus los, cais cov nceb khaws, cais ua, cais muag, ncua sij hawm xaiv nceb, raws sij hawm xa tuaj, thiab ua raws sij hawm. Thiab txhawm rau txhawm rau txhim kho qhov zoo ntawm kev khaws cov nceb, tsis pub txau dej tsis pub dhau 8 teev ua ntej khaws cov nceb, thiab tuaj yeem khaws ob zaug hauv ib hnub thaum kub siab (18 ° C).

2. Qib

Feem ntau, nws tau muab faib ua ob theem ntawm kev ua tiav, thiab tseem tuaj yeem muab faib ua peb theem ntawm kev ua haujlwm (uas yog, nrog rau cov khoom siv los ntawm cov khoom), thiab tseem tuaj yeem ua tiav los ntawm kev sau cov nceb, thiab tom qab ntawd muab qhab nia thiab barreling thaum ntim. Lub hauv paus ntsiab lus dav dav yog kom muaj peev xwm ua tau raws li cov kev cai xa tawm; ntawm qhov tsis sib xws, kev yuav khoom tsis raug cuam tshuam rau qhov zoo, ua rau khib nyiab, thiab txo cov nqi tso tawm. Yog li ntawd, kev yuav khoom thiab kev muab qhab nia yog ib qho tseem ceeb rau kev ua tiav cov nceb brine, thiab yuav tsum tau them nyiaj tshwj xeeb.

3. Yaug

Muab cov nceb yuav mus rau hauv lub tank los yog pas dej ua ke kom yaug kom tshem tawm cov impurities. Yog tias cov nceb tsis ua tiav hauv 1.5-2 teev tom qab xaiv, lawv yuav tsum tau yaug nrog dej ntsev hauv lub sijhawm. Qhov concentration ntawm cov dej ntsev yuav tsum tsis pub tshaj 6 feem ntawm ib txhiab. Yog hais tias cov dej ntsev concentration siab dhau lawm, qhov saum npoo yuav tig xim liab tom qab yaug, thiab nws yuav dhau los ua xim dub los ntawm kev kho mob (cov nceb hau), uas yuav cuam tshuam cov xim ntawm cov nceb lub cev thiab txo cov nceb zoo.

4. Knock off (boiled nceb)

Lub hom phiaj yog tua cov nceb lub cev hlwb, inhibit qhov kev ua ntawm peroxidase los yog proteolytic enzyme, thiab tswj cov xim ntawm cov nceb lub cev. Nws tuaj yeem muab yaug nrog rau txhiab tus dej ntsev (lossis dej huv) ua ntej. Tom qab yaug cov nceb kom tshem tawm impurities, khaws lawv thiab ntws rau 5-6 feeb, ces muab tso rau hauv lub lauj kaub. Tus nqi ntawm lub lauj kaub yuav tsum tsim nyog, yog li ntawd lub nceb lub cev tuaj yeem tig mus rau hauv lub lauj kaub thiab tuaj yeem ua tiav hauv dej. Thaum pib lub lauj kaub, lub qhov cub hluav taws yuav tsum muaj zog, thiab cov dej kub hauv lub lauj kaub yuav tsum siab tshaj 95 ° C. Siv cov xyoob ntoo thiab cov ntoo ntoo kom nrawm nrawm thiab tshem tawm cov npuas dej thaum ua noj, kom cov nceb yuav huv si sib npaug yam tsis muaj qhov txawv txav lossis xim. Lub sijhawm kho yog nyob ntawm qhov loj ntawm cov nceb. Feem ntau, cov nceb loj tshaj 3.5-6cm tuaj yeem ua noj rau 10-15 feeb, cov nceb me me nrog 1.8-2.5cm tuaj yeem ua noj rau 8-10 feeb, kom txog thaum nceb lub cev siav. Txoj kev tshuaj xyuas: ① khaws 4-5 nceb uas tau tua thiab muab tso rau hauv dej txias kom txias. Tag nrho cov nceb nkag mus rau hauv dej, qhia tias cov nceb tau siav lawm. ② Txiav qhib qia ntawm nceb thiab saib nws. Lub golden daj yog siav thiab dawb yog nyoos. ③ Nqa ib lub nceb ntsuab thiab muab tso rau hauv lub qhov ncauj kom tom lawv. Nyob rau hauv luv luv, cov nceb yuav tsum tau siav kom txog thaum lawv siav, txwv tsis pub, cov nceb yuav rotten thiab deteriorated thaum lub sij hawm pickling txheej txheem.

5. Txias

Cov nceb khov yuav tsum tau nchuav rau hauv lub tank dej huv (ob qho tib si hauv lub phiab lossis lub pas dej ua ke) kom txias. Nws yog qhov zoo tshaj kom txias nrog dej kais dej los yog dej ntws ntev. Feem ntau, txias rau 20-30 feeb kom txog thaum lub nceb lub cev txias tag. Txwv tsis pub, lub nceb lub cev yog marinated yam tsis tau txias kiag li. Tom qab ntawd, cov nceb lub cev yog yooj yim rau rot thiab ua tsw tsw. Nyob rau tib lub sijhawm, lub sijhawm khaws cia yuav luv. Yog li ntawd, cov nceb yuav tsum tau txias mus rau lub hauv paus tom qab cov nceb tau txiav, ces khaws thiab muab tso rau hauv ib lub sieve los yog pob tawb kom ntws rau 5-10 feeb, thiab ces ncuav rau hauv dej ntsev rau pickling.

6. Kho cov xim

Cov nceb uas tau txias tag tom qab tua tau marinated hauv 15-16% dej ntsev hauv lub tank lossis pas dej ua ke rau 3-5 hnub, kom cov xim ntawm cov nceb maj mam tig daj thiab dawb, uas yog lub pob ruaj khov. Kev npaj cov pob khoom ruaj khov dej ntsev: thawj zaug yaj cov ntsev hauv dej npau npau, txias thiab lim kom tshem tawm cov impurities, thiab tom qab ntawd kho rau 15-16% (tsis ntau tshaj 18%) nrog Baume meter. Yog hais tias qhov concentration ntawm cov xim-kho dej ntsev yog siab dhau lawm, cov nyhuv osmotic ntawm cov dej ntsev yuav nrawm dua, uas yuav ua rau lub cev nceb mus rau" nti tawm" ntau dhau, ua rau cov nceb tuag xim lossis xim dub, uas cuam tshuam rau qhov zoo.

7. Pickled cia

Nqa cov nceb xim, ntws dej rau li 5 feeb, thiab muab tso rau hauv 20-23% brine. Los yog ncaj qha siv txoj kev pickling ib zaug, uas yog, tsis txhob tshem lub hub, kho cov dej ntsev (cov dej ntsev thiab cov nceb ua ke), thiab ua kom cov salinity. Txoj kev no yog kev ua haujlwm-txuag thiab yooj yim. Thaum lub sij hawm pickling (hauv 1 lub lis piam), xyuas ntau zaus kom paub meej tias cov dej ntsev concentration ntawm cov nceb pickled yog siab dua 18%. Yog hais tias cov dej ntsev concentration tsis ncav cuag 18%, ntsev yuav tsum tau hloov nyob rau hauv lub sij hawm kom cov ntsev concentration. Nyob rau hauv 8-10 hnub ntawm pickling, koj yuav tsum mob siab rau ua tus" peb ua hauj lwm", uas yog, tig lub hub nquag, xyuas ntau zaus, thiab ntxiv ntsev ntau zaus. Txhua zaus koj tig lub tank, tig cov nceb saum toj thiab cov nceb hauv qab kom ua kom cov dej ntsev concentration hauv lub tank zoo li qub. Cov dej ntsev concentration yog qhov ruaj khov ntawm 18-20%, uas txhais tau hais tias cov dej ntsev nce mus txog saturation. Tig lub tank ib zaug hauv 2 hnub tom ntej yam tsis tau ntxiv ntsev kom txog thaum nws tawm ntawm lub tank thiab ntim rau hauv lub thoob. Thaum tig lub tank, tom qab tig lub tank ib zaug, ua tib zoo saib rau theem ntawm cov nceb saum npoo, tom qab ntawd npog nws nrog yoov tshaj cum lossis gauze, muab tso rau ntawm lub hau xyoob, thiab ntxuav nws nrog lub pob zeb, kom tag nrho cov nceb lub cev. immersed nyob rau hauv dej ntsev rau 3-7cm. Lub pob zeb yuav tsum tsis txhob hnyav dhau, thiab cov nceb tuaj yeem nias kom tsis txhob nthuav tawm cov nceb lub cev, kom tsis txhob deformation (deformation) ntawm nceb hauv dej ntsev thiab cuam tshuam rau qhov zoo; ntawm qhov tsis sib xws, yog tias lub siab yog ntiav dhau, txawm tias lub cev nceb raug pom hauv huab cua, nws yuav raug oxidized sai heev los ntawm huab cua, uas yog qhov hnyav heev. Cov xim ntawm cov nceb yuav dub thiab rotten, thiab lub sij hawm cia yog shortened. Thaum lub sij hawm tag nrho cov salted nceb marinating txheej txheem, nws yuav siv sij hawm li 10-15 hnub kom barreled. Txawm li cas los xij, 15-20 hnub ntawm pickling yog qhov zoo tagnrho, thiab cov txiv hmab txiv ntoo yog siab li 60-70%. Yog hais tias cov txheej txheem barreling tsis tau raws li lub sij hawm yuav tsum tau rau pickling nceb, lub nceb lub cev yuav tsis ncav cuag saturation, uas yuav cuam tshuam rau fruiting tus nqi thiab txo cov xim zoo ntawm salted nceb. Brine nceb yuav tsum muaj ntxhiab, lub teeb daj lossis daj, thiab tsis muaj ntxhiab tsw ntxhiab. Qhov no yog qhov ua tau zoo ntawm cov nceb brine. Yog tias koj pom cov ntxhiab tsw txawv, koj yuav tsum tau nrog nws nyob rau lub sijhawm. Thawj cov xim fixation brine thiab saturated brine feem ntau yuav siv tau ntau zaus 1-2 zaug, tab sis koj yuav tsum tau them sai sai rau rov kho qhov xav tau concentration. Nyob rau hauv tus txheej txheem ntawm kev ua, kev ua hauj lwm yuav tsum yog ib tug loj thiab ceev faj, kom high-zoo brine nceb yuav ua tau tiav.