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(1) Acceptance of raw mushrooms:
Fresh mushrooms processed for export of canned mushrooms must be first-class mushrooms; second- and third-level mushrooms can be processed for general canning. As a raw material for canned sheet mushrooms, the cap diameter should not exceed 4.5 cm, and as a raw material for canned mushrooms, the cap diameter should not exceed 6.0 cm.
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(2) Rinse:
Pour different grades of fresh mushrooms into 0.03% sodium metabisulfite solution, and gently flip up and down to wash away the sand, impurities, wax and lipids on the surface of the mushroom. After rinsing for 2 minutes, remove it and put it in running water for washing.
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(3) Pre-cooking:
First boil the prepared 0.1% citric acid solution in the pre-boiler, and then put the rinsed mushrooms, the ratio of water to mushrooms is about 3: 2. Continue to boil until cooked through, 8-10 minutes in total, then quickly cool.
(4)Grading and slicing
Classification according to the specifications of canned mushrooms. Approximately 1.5cm in diameter is a grade mushroom; about 2.5cm in diameter is a second grade mushroom; about 3.5cm in diameter is a third grade mushroom; less than 4.5cm is used to process sliced mushrooms, large mushrooms and off-handled mushrooms with a diameter of more than 4.5cm It can be used for processing pieces mushrooms.
(5) Filling:
Tin cans or glass bottles should be strictly inspected before being filled, and unqualified empty cans should be removed. Then wash it in hot water at 90 ~ 95 ℃, put it on a clean shelf and drain it for use.
(6) Add soup:
The soup formula is 2.3% to 2.5% refined salt and 0.05% citric acid. When adding soup, the soup temperature should be above 80 ℃.
(7) Pre-sealing, venting and sealing:
Exhaust in time after pre-sealing. When heating the exhaust gas, the exhaust temperature of 3000g canning is 85 ~ 90 ℃, 17min; the exhaust temperature of 284g canning is 85 ~ 90 ℃, 7min. If it is sealed with vacuum exhaust, the vacuum degree is 3432 ~ 3922Pa.
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(8) Sterilization and cooling:
Cans after venting and sealing should be sterilized immediately. After sterilization, back pressure cooling is performed.
(9)Inspection and packaging,then shipping
| Filling heads | 2/4/6/8/10/12 |
| capacity | 600-5000 cans/H |
| Filling volume | 10 ml- 5000 ml |
| Air consumption | 120 L/min-300 L/min |
| Power | 1-3 KW |
Cans Sealing Machine
| Capacity | 30-100 cans/min |
| Can size | D:50-400 mm H: 50-350 mm |
| Power | 1-3 KW |
Turnkey solution with after packing work flow:
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