Saltwater mushroom process: picking, grading, rinsing, fixing, cooling, curing, preservation, packing and transport. (I) Mushroom picking and processing The processing of mushrooms is the key to the quality of finished mushrooms and the output value. Saltwater mushroom processing technology can be divided into the following stages: Picking In order to ensure that the mushrooms are not damaged, open umbrellas, degenerate, maintain the normal color of the mushroom body, when harvesting and processing, three light, three minutes, and three timeliness should be achieved, namely, light picking, light discharge, light transport, graded picking, Graded processing, graded sale, timely mushrooming, timely delivery, timely processing. And in order to improve the quality of mushroom harvesting, water should not be sprayed within 8 hours before harvesting mushrooms, and can be harvested twice a day at high temperatures (18°C). 2. Rating Generally, it can be roughly divided into secondary processing, and can also be divided into three levels of processing (that is, including substandard products). It can also be used to receive mushroom processing and packaging. The general principle is to be able to meet the requirements of the export; on the contrary, due to improper acquisition of quality, resulting in waste, and reduce the value of production. Therefore, the acquisition grade is one of the key factors in the quality of processed brine mushrooms and should be given special attention. 3. Rinse The purchased mushroom is placed in a tank or tank for rinsing to remove impurities. If it is not processed within more than 1.5-2 hours after picking mushrooms, rinse with dilute salt water in time. The concentration of salt water must not exceed six thousandths of an absolute amount. The concentration of salt water is too high, and the surface becomes red after rinsing. It will become black and black by curing (simmering) the mushroom, thus affecting the color of the mushroom and reducing the quality of the mushroom. 4. Fixing (simmering mushrooms) Its purpose is to kill the mushroom cells, inhibit the activity of peroxidases or proteolytic enzymes, and maintain the color of the mushrooms. Can be first rinsed with 6/1000ths of salt water (or water). Mushrooms are rinsed to remove impurities, picked up and drained for 5-6 minutes, then the pot. The amount of ware should be appropriate. It is advisable that the mushroom body can be turned in the pan and can be fully submerged in water. When the pot under the stove to be hot, ensure that the water temperature in the pot above 95 °C, and use bamboo sticks, sticks quickly flip, while cooking and remove the bubble, the mushroom body to kill green uniform, no exception, different colors. The length of fixation depends on the size of the mushroom. General large mushrooms 3.5-6cm above, cook for 10-15 minutes, small mushrooms 1.8-2.5cm can cook 8-10 minutes, so that the body cooked mushrooms prevail. Test methods: 1 The frozen mushroom body picked up 4-5, put into cold water cooling, mushroom body all submerged in water, indicating that the mushroom body has been cooked. 2 Cut the stalks of the stalks and see them as golden brown, cooked and white. 3 will kill green mushrooms and put it into the mouth and bite it into pieces. In short, when boiled mushrooms must be cooked until the mushrooms, otherwise, fixing is not handled well, mushroom body during the pickling process will be rotten, deterioration. 5. Cooling After fixing, the mushrooms must be poured into a clean water tank (either inside a pot or a concrete tank) for cooling. Use tap water or long-flowing water to cool the best, generally cooling 20-30 minutes, so that the body of the cold soaked, or the mushroom body without marinating on the cold, the mushroom body is very easy to rot, smelly. At the same time, it will shorten the storage period. Therefore, after the mushroom has been killed, it is necessary to cool the mushroom body to the heart of the mushroom, and then put it in a sieve or basket to drain for 5-10 minutes, and then pour it into salt water for marinating. 6. Fix color The mushroom body, which has been fully cooled after being frozen, is put into a 15-16% fixed salt solution in a cylinder or a pool and marinated for 3-5 days so that the color of the mushroom body gradually turns yellow-white, which means that the mushroom body is packaged. The preparation of the packaged saline: The salt is first placed in boiling water to dissolve, cooled and filtered to remove impurities, and then adjusted to 15-16% (not more than 18%) with Baume. The fixed salt water concentration is too high, because of the accelerated penetration of salt water, the mushroom will spit water too much, appear dead mushroom color or black black, seriously affecting the quality. 7. Preserved storage The well-established mushrooms are picked up, drained for about 5 minutes, and then placed in 20-23% saline solution. Or directly adopt a pickling method, that is, do not remove the tank, keep coloring brine (brine and mushrooms together), improve salinity, this approach is both labor-saving and convenient. During the salting period (within 1 week), it must be diligently checked to ensure that the brine concentration of the preserved mushroom body is above 18%. If the salt water concentration does not reach 18%, salt should be adjusted in time to increase the salt concentration. In the 8-10 days of pickling, we must earnestly do Sanqin, that is, diligently turn over the cylinder, diligently check, and add salt. Every time the cylinder is turned over, the mushroom on the top must be turned down, and the mushroom on the bottom should be turned upside down to make the brine concentration in the cylinder uniform. The salt concentration is stable at 18-20%, indicating that the brine mushroom has reached saturation. In the next 2 days, the cylinder will be turned over once and no salt will be added until the cylinder is released and the barrel is filled. When the cylinder is turned over, it is necessary to pay attention to smoothing the mushroom surface and then cover it with a mosquito net cloth or gauze, place a bamboo cover, and press it with stones so that the whole body of the mushroom is immersed in salt water in 3-7 cm. Stones should not be too heavy. They can sink the mushrooms without leaving the body of the mushrooms. This will prevent the brine mushroom from deforming (distorting) from affecting the quality. On the contrary, if the pressure is too shallow, even the mushroom body will be exposed to the air and soon be oxidized by the air. The mushroom color changes dark brown and shortens the storage period. In the salting process of salted mushrooms, it can be packed in about 10-15 days. However, pickling for 15-20 days is ideal, and the fruiting rate is as high as 60-70%. If the barreling process has not yet met the time required for marinated mushrooms, the mushroom body will not reach saturation, which will not only affect the mushroom rate but also reduce the color quality of the saltwater mushroom. Saltwater mushrooms should have a scent, light yellow or pale yellow, no odor, this is the normal performance of saltwater mushrooms, if you find that there is odor should be promptly handled. The first fixative saline and saturated saline can generally be used 1-2 times, but care must be taken to reconstitute the desired concentration. In the processing process, the work should be carefully and carefully, so that high-quality brine mushrooms can be processed. Pain Relief Patch(Pain Areas)
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[Package Dimension] 6cm×8cm 4pieces/box
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[How To Use a Patch]
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[Attention]
Do not apply the patch on the problematic skin, such as wounds, eczema, dermatitis,or in the eyes. People allergic to herbs and the pregnant are advised not to use the medication. If swelling or irritation occurs, please stop using and if any of these effects persist or worsen.notify your doctor or pharmacist promptly. Children using the patch must be supervised by adults.
[Storage Conditions]
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