The production process of mushroom crisp

1. Acceptance of raw materials: Acceptance of raw materials according to relevant standards formulated.

2. Selection and grading: Manually pick out the raw materials with rotten mushrooms, and grade them according to large, medium and small.

3, sorting, cleaning: the graded mushroom with scissors to cut off the stalk of the mushroom. Wash with water to remove impurities from the surface of the mushroom umbrella.

4, slicing: manual slicing, slicing form: two slices or two slices of four.

5, green, cool: put the shiitake mushroom slices into boiling water for about 2 minutes, with shiitake mushroom slices "transparent but not rotten" as the degree, after the end of the green quickly put the shiitake mushroom slices into cold water to cool to about 20℃, and drain for a moment.

6, quick freezing: the mushroom slices after the water is put into the quick-freezing machine for quick freezing, the quick-freezing temperature is about -35℃.

7, packaging: weighing, picking out the adhesive, quantitative packaging, packaging plastic bags with food grade.

8, metal detection: the sorted frozen products through the metal detection machine for detection, once the alarm in time to rework processing, re-detection until qualified.

9. Storage and refrigeration: refrigerate the packaged frozen products at -18℃.

10, impregnation, rinsing: the mushroom slices after leaching into the sugar refraction of about 20 degrees in the sugar solution, the time is 2-4 hours, and add 1% salt, temperature: 30℃-40℃ in winter, 20℃ in summer. After dipping, remove the slices and put them into normal temperature water for rinsing to remove the sugar liquid on the surface of the slices and drain for a while.

11, vacuum low temperature dehydration: After weighing 20KG of treated shiitake mushroom slices, average points into 4 stainless steel cage into the dehydration tank for dehydration, the time is generally 20-30 minutes, the temperature should be maintained at 110 ° C (+10 ° C, -5 ° C). After the dehydration is finished, the oil is dumped for 5 minutes, and then the motor is turned off. Open the kettle door, take out the cage, and place it on the work table for the next process.

12, cool, sorting: After the pot, the crisp is placed on the stainless steel table in the packaging room to cool to about 25 ° C, and sorted, select burnt, immature or severely crimped crisp, and sift out the slag.

13, metal detection: the sorted crisp through the metal detection machine for detection, once the alarm in time to rework processing, re-detection until qualified.

14. Nitrogen-filled packaging: The qualified chips are weighed according to the packaging requirements, and vacuum nitrogen-filled packaging is used and heat-sealed. The sealed chips are put into the outer packing box and sealed with tape paper.

15, storage: the finished code into the library, to prevent extrusion, the number of layers ≤8 layers, the library temperature is generally maintained 20℃-25℃. The finished product warehouse should be kept dry, and measures such as fire, dust, fly and rat prevention should be taken.