mushroom canning steeping
DESCRIPTION
Preservation of mushroomTRANSCRIPT
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
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)
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.
BENEFITS OF PROCESSING
Prevent Losses,Avoid glutLonger shelf lifeEasy to use,Transported easilyExport purposeGenerate EmploymentBetter utilization of resources
CAUSES OF SPOILAGES
MICROBIALBIO-CHEMICALENZYMZTIC
PRINCIPLES OF PRESERVATION
1.Removal of Water
2.Heat Sterilization
3.Lowering of Temperature
4.Providing Chemical Environment
5.Sterilization with Ionizing Radiation
DIFFERENT METHODS OF PRESERVATION
1.Canning
2.Drying/Dehydration
3.Freezing
4.Freeze Drying
5.Irradiation
6.Preservation By Chemicals
7.Preservtion By Sugar,salt,oil,spices
PROCESSING TECHNOLOGIES
1. Canning : High temperature processing. 2. Drying : Preservation by reducing the moisture
Content. 3. Freezing: Subjecting to low temp. (-60oC)
4. Freeze-Drying: Drying through Sublimation
5. Chemical Preservation : such as SO2, sorbic acid, sodium benzoate, ascorbic acid, acetic acid, citric acid.
6. Pickling: with salt, oil, spices and vinegar
7. Steeping preservation: With salt solution
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)
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
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
STEEPING PRESERVATION
Fresh mushrooms
Wash
Cut the stock
Immerse in KMS Solution (0.5%)
Blanch in citric acid solution( 3 min., 0.1% CA)
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
MUSHROOM PICKLES
Fresh mushrooms
Wash
Cut in to 1” cubes/Pieces
Remove Excess moisture by heating in oil
Oil
Heat
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
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%
THANKS