Mushroom mushroom canning

Mushroom mushroom canningMushroom mushroom conservation: Mushroom mushrooms are stored for processing for no more than 8 hours, they are washed, inspected, and the wormy and overripe are removed; then clean the surface of the hats and roots. After cleaning, they are washed again, ins-130 are pectinated and blanched in low-boiling brine for 5-10 minutes, containing 3% sodium chloride and 0.1% citric acid at a 1: 1 ratio of mushrooms and brine. After blanching, the mushrooms are cooled to 40–50 ° C and cut into pieces 6–7 mm thick.

 

Sugar, salt, flour sift through a sieve and to remove metallic impurities are passed through magnetic traps.

 

Flour dried to cream color. Fat lard is cleaned of salt and passed through the top.

 

Sour cream, cream, butter and ghee, fat, sunflower oil are subjected to laboratory control. Butter and ghee, grease is peeled off the surface, melted and filtered. Sunflower oil is calcined at 160-170 ° С.

 

Tomato and pepper puree is passed through the finisher.

 

Cooking refueling.The composition of the filling includes carrots, white roots, onions and tomato paste. Prepared vegetables are fried in a thin (4-5 cm) layer of fat, heated to 130-140 C. This technological technique is called passaging.

 

For equal heating of the vegetables lay in the melted and calcined fat, covering each piece of fried raw materials.

 

Passage time is established on the basis of experimental fryings, carried out before the loss of weight of raw materials, established by the recipe, and also by organoleptic characteristics - color and consistency.

 

Passy vegetables should be soft compared to fresh, but retain the elasticity and color characteristic for this type of roasted raw material: onion - slightly golden, white roots - cream, carrots - orange, beet - burgundy in various shades.

 

5-10 minutes before the end of browning, add tomato paste, mix the hot dressing and transfer to the mixture.

 

Prepare refueling mainly in steam cookers of the Krapivin system. Despite their low productivity (70 kg / h), the frequency of work and the use of manual labor on loading and unloading of raw materials, they are widely used in industry because of low fat consumption.

 

The Krasnodar Scientific Research Institute of Industrial Engineering has developed a continuously operating passering apparatus, consisting of three sections, one under the other. Raw materials by the elevator are fed to the upper section, where it is irrigated with hot grease from the sprayer. Then the raw materials are passaged sequentially in the second and third sections with continuous movement and mixing. Sections are equipped with steam jackets and mixers of special design.

 

Steam-oil furnaces are used for browning, in which onions and root vegetables for cabbage soup, borscht and beetroot stewed together or separately at 120-125 ° C, and beets at 115-120 ° C.

 

In the manufacture of soups and second-course dinner, root vegetables are passeed separately from onions.



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