Canned Pleurotus ostreatus should be selected to have a mushroom cover and round, mushroom stalk in the breed, with a cap diameter of 1.5 to 3 cm is best. Pleurotus ostreatus should be harvested according to the size, maturity, and color of the cap, and then rinsed in clean water (or 0.5% saline) for 15 minutes to wash off the impurities adhering to the cap. Stipe left 1.5 cm long, cut off the excess.
Pleurotus ostreatus texture is relatively brittle, precooked before canning, to destroy the activity of the enzyme, stabilize the mushroom color, soften the tissue. When boiled, the ratio of oysters to water is 1:1, and boil in an aluminum pan for 1 to 2 minutes. After cooking, put it in clean water and cool it. After drying, it can be bottled. When the pre-cooked water concentration reaches 10% to 12%, it can be used for soup preparation. Take 97.5 servings of mushroom soup, and add 2.5 parts of refined salt to dissolve the juice. The juice is taken from the filter and 260 grams per can is filled with the soup and sealed. The sealing conditions can be vented or vacuum sealed. The location of the exhaust gas seal should be maintained at 75°C to 80°C. The vacuum seal should be operated in an atmosphere with a suction pressure of up to 350 mmHg. After being sealed, it must be sterilized in a timely manner. The temperature should reach 121°C within 15 minutes. It should be vented at 121°C for 20 minutes and cooled after 15 minutes. The sterilized cans were kept at 25°C-30°C for 7 days, and the qualified ones were stored in a low temperature environment of 1°C-2°C.

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