mushroom canning steeping
TRANSCRIPT
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PROCESSING OF MUSHROOMS(Canning and Steeping)
Dr. I.N. DOREYAPPA GowdaPrincipal Scientist (Hort.)
Processing LaboratoryPost Harvest Technology Division
Indian Institute of Horticultural Research Hessaraghatta, Bangalore-560089
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Cultivated mushrooms- 5 important types Agaricus bisporus : (Button mushroom) Volveriellay valraces : (Paddy straw mushroom) Tuber melonosporum: (Black perigand truffle) Lentinus edodes : (Shittake mushroom) Pleurotus ostreatus : (Oyester mushroom)
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Mushrooms
-Button mushroom is most important and used for canning.
-Paddy straw- (china) also called as shiitake (Japan)- is used for canning and dehydration.
-Oyster mushroom is exploited in Russia and no specific product has been mentioned for.
-For canning, only small button without stem are to be used.
-Mushroom freezing is the latest method.
-Costly mushroom for caning while cheaper mushroom for dehydration.
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BENEFITS OF PROCESSING
Prevent Losses,Avoid glutLonger shelf lifeEasy to use,Transported easilyExport purposeGenerate EmploymentBetter utilization of resources
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CAUSES OF SPOILAGES
MICROBIALBIO-CHEMICALENZYMZTIC
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PRINCIPLES OF PRESERVATION
1.Removal of Water2.Heat Sterilization3.Lowering of Temperature4.Providing Chemical Environment5.Sterilization with Ionizing Radiation
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DIFFERENT METHODS OF PRESERVATION
1.Canning2.Drying/Dehydration3.Freezing4.Freeze Drying5.Irradiation6.Preservation By Chemicals7.Preservtion By Sugar,salt,oil,spices
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PROCESSING TECHNOLOGIES
• Canning : High temperature processing. • Drying : Preservation by reducing the moisture Content. • Freezing: Subjecting to low temp. (-60oC)
• Freeze-Drying: Drying through Sublimation
• Chemical Preservation : such as SO2, sorbic acid, sodium benzoate, ascorbic acid, acetic acid, citric acid.
• Pickling: with salt, oil, spices and vinegar
• Steeping preservation: With salt solution
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CANNING OF MUSHROOMS
Button mushroom ↓
Wash↓
Cut the stock↓
Immerse in KMS Solution (0.5%)↓
Blanch in citric acid solution and cool (Blanching time 5 min., 0.1-0.2% CA, improves colour)
↓Fill in plain cans(200g/lb can)
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CANNING OF MUSHROOM (Cont.d) Add hot brine solution(1-2% salt + 0.1% citric acid).
↓ Exhaust
( heating at 80°C temperature,3-5 min.)
↓Seaming
↓ Pressure processing
(Autoclave/Retort,10-15lbs,15-20 min.)
↓ Labeling and storage
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IMPORTANCEE OF BLANCHING
Inactivates the enzymes peroxidases Removes the air trapped inside the tissueRemove the surface microbial loadImproves the filling of the material/drained
weight
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STEEPING PRESERVATION
Fresh mushrooms
↓
Wash
↓
Cut the stock
↓
Immerse in KMS Solution (0.5%)
↓
Blanch in citric acid solution( 3 min., 0.1% CA)
↓
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STEEPING PRESERVATION (Cont.d) Cool
↓Prepare Steeping Solution
(15% salt + 0.05% citric acid+100ppm S02 ).
↓Fill the mushrooms in Glass bottles
↓Put Steeping Solution
↓Put caps and seal air tight
↓ Labeling and storage
RT:3-4 monthsLT:5-6 months
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MUSHROOM PICKLES
Fresh mushrooms
↓
Wash
↓
Cut in to 1” cubes/Pieces
↓
Remove Excess moisture by heating in oil
↓
Oil
↓
Heat
↓
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MUSHROOM PICKLES (Cont.d)
Add chilly powder
↓
All other spices (Heated and powdered)
↓
Mix with Prepared and heated Mushrooms
↓
Add salt
↓
Cool
↓
Add Acetic acid
↓
Store for balancing of spices
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Recipe for Mushroom Pickles
• Oil: 10%• Red chilly:2.5%• Mustard Seeds:3.0%• Mustard Powder:0.5%• Methi Seeds:1.6%• Cumin:1.5%• Clove:0.3%• Cinnamon:0.2%• Pepper:0.6%
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THANKS