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Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
Mushroom Canning Steeping
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Mushroom Canning Steeping

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Preservation of mushroom

Preservation of mushroom

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  1. PROCESSING OF MUSHROOMS (Canning and Steeping) Dr. I.N. DOREYAPPA Gowda Principal Scientist (Hort.) Processing Laboratory Post Harvest Technology Division Indian Institute of Horticultural Research H essaraghatta, Bangalore-560089
  2. 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)
  3. Mushrooms <ul><li>-Button mushroom is most important and used for canning. </li></ul><ul><li>-Paddy straw- (china) also called as shiitake (Japan) - is used for canning and dehydration. </li></ul><ul><li>- Oyster mushroom is exploited in Russia and no specific product has been mentioned for. </li></ul><ul><li>- For canning, only small button without stem are to be used. </li></ul><ul><li>- Mushroom freezing is the latest method. </li></ul><ul><li>- Costly mushroom for caning while cheaper mushroom for dehydration. </li></ul>
  4. BENEFITS OF PROCESSING <ul><li>Prevent Losses,Avoid glut </li></ul><ul><li>Longer shelf life </li></ul><ul><li>Easy to use, </li></ul><ul><li>Transported easily </li></ul><ul><li>Export purpose </li></ul><ul><li>Generate Employment </li></ul><ul><li>Better utilization of resources </li></ul><ul><li>  </li></ul>
  5. CAUSES OF SPOILAGES <ul><li>MICROBIAL </li></ul><ul><li>BIO-CHEMICAL </li></ul><ul><li>ENZYMZTIC </li></ul>
  6. PRINCIPLES OF PRESERVATION 1.Removal of Water 2.Heat Sterilization 3.Lowering of Temperature 4.Providing Chemical Environment 5.Sterilization with Ionizing Radiation
  7. 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
  8. PROCESSING TECHNOLOGIES <ul><li>Canning : High temperature processing. </li></ul><ul><li>  </li></ul><ul><li>Drying : Preservation by reducing the moisture Content. </li></ul><ul><li>  </li></ul><ul><li>Freezing : Subjecting to low temp. (-60 o C)  </li></ul><ul><li>Freeze-Drying : Drying through Sublimation  </li></ul><ul><li>Chemical Preservation : such as SO 2 , sorbic acid, sodium benzoate, ascorbic acid, acetic acid, citric acid. </li></ul><ul><li>Pickling : with salt, oil, spices and vinegar </li></ul><ul><li>Steeping preservation : With salt solution </li></ul>
  9. CANNING OF MUSHROOMS <ul><li>Button mushroom  </li></ul><ul><li> </li></ul><ul><li>Wash </li></ul><ul><li> </li></ul><ul><li>  Cut the stock </li></ul><ul><li> </li></ul><ul><li>  Immerse in KMS Solution (0.5%) </li></ul><ul><li> </li></ul><ul><li>  Blanch in citric acid solution and cool </li></ul><ul><li>(Blanching time 5 min., 0.1-0.2% CA, improves colour) </li></ul><ul><li> </li></ul><ul><li>Fill in plain cans(200g/lb can) </li></ul>
  10. CANNING OF MUSHROOM (Cont.d) <ul><li>  Add hot brine solution </li></ul><ul><li>( 1-2% salt + 0.1% citric acid). </li></ul><ul><li> </li></ul><ul><li>  Exhaust </li></ul><ul><li>( heating at 80°C temperature,3-5 min. ) </li></ul><ul><li> </li></ul><ul><li>Seaming </li></ul><ul><li> </li></ul><ul><li>  Pressure processing </li></ul><ul><li>(Autoclave/Retort,10-15lbs,15-20 min.) </li></ul><ul><li> </li></ul><ul><li>  Labeling and storage </li></ul>
  11. IMPORTANCEE OF BLANCHING <ul><li>Inactivates the enzymes peroxidases </li></ul><ul><li>Removes the air trapped inside the tissue </li></ul><ul><li>Remove the surface microbial load </li></ul><ul><li>Improves the filling of the material/drained weight </li></ul>
  12. STEEPING PRESERVATION Fresh mushrooms   Wash    Cut the stock    Immerse in KMS Solution (0.5%)    Blanch in citric acid solution ( 3 min., 0.1% CA) 
  13. STEEPING PRESERVATION (Cont.d) Cool  Prepare Steeping Solution ( 15% salt + 0.05% citric acid+100ppm S0 2 ).  Fill the mushrooms in Glass bottles  Put Steeping Solution  Put caps and seal air tight    Labeling and storage RT:3-4 months LT:5-6 months
  14. MUSHROOM PICKLES <ul><li>Fresh mushrooms  </li></ul><ul><li> </li></ul><ul><li>Wash </li></ul><ul><li> </li></ul><ul><li>  Cut in to 1” cubes/Pieces </li></ul><ul><li> </li></ul><ul><li>  Remove Excess moisture by heating in oil </li></ul><ul><li> </li></ul><ul><li>Oil  </li></ul><ul><li> </li></ul><ul><li>Heat </li></ul><ul><li> </li></ul>
  15. MUSHROOM PICKLES (Cont.d) <ul><li>  Add chilly powder </li></ul><ul><li>   </li></ul><ul><li>  All other spices (Heated and powdered) </li></ul><ul><li> </li></ul><ul><li>Mix with Prepared and heated Mushrooms </li></ul><ul><li> </li></ul><ul><li>Add salt </li></ul><ul><li> </li></ul><ul><li>Cool </li></ul><ul><li> </li></ul><ul><li>Add Acetic acid </li></ul><ul><li> </li></ul><ul><li>Store for balancing of spices </li></ul>
  16. Recipe for Mushroom Pickles <ul><li>Oil: 10% </li></ul><ul><li>Red chilly:2.5% </li></ul><ul><li>Mustard Seeds:3.0% </li></ul><ul><li>Mustard Powder:0.5% </li></ul><ul><li>Methi Seeds:1.6% </li></ul><ul><li>Cumin:1.5% </li></ul><ul><li>Clove:0.3% </li></ul><ul><li>Cinnamon:0.2% </li></ul><ul><li>Pepper:0.6% </li></ul>
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  19. THANKS

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