In the process of using mushroom processing, in the case of salting or canning, harvesting of mushrooms requires blanching by consumer product water, which is called killing. This killing liquid is often thrown away as waste water. After the following treatment, the killing liquid can be used. Produce mushroom sauce.
The solubilizing liquid was taken, filtered through a mash, concentrated to a refractive index of 30%, and neutralized with sodium carbonate to a pH of 6.5. Add 25% salt to cook to 75% of the original volume, then cook and remove the foam on the surface of the float and add sugar. Place it in the tank and let the impurities settle. Simultaneously add 65% sodium benzoate and sodium bisulfite, soak it 7 days later.
Edible fungus soy sauce sensory indicators: color brown; incense for the fragrant and sweet incense; taste salty, no acid, bitter, astringent and other odors and musty; no mixed, there can be a small amount of precipitation, no mold floating film Without impurities.
Physical and chemical indicators: salt content 18-22 g/100 ml; PH value not less than 4.8; Baume degree 23-25 ​​(20 degrees); soluble solids not less than 34%; total nitrogen not less than 0.80/100 ml Amino acids are not less than 0.5/100 ml; Tianshi solids are not less than 13 g/100 ml.
Microbial indicators: colonies must not exceed 50,000 cells/ml, E. coli colonies must not exceed 30 cells/ml; pathogenic bacteria must not be detected.
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