Mushroom Canning Steeping
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Mushroom Canning Steeping

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Preservation of mushroom

Preservation of mushroom

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Mushroom Canning Steeping Presentation Transcript

  • 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
    • -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.
  • 4. BENEFITS OF PROCESSING
    • Prevent Losses,Avoid glut
    • Longer shelf life
    • Easy to use,
    • Transported easily
    • Export purpose
    • Generate Employment
    • Better utilization of resources
    •  
  • 5. CAUSES OF SPOILAGES
    • MICROBIAL
    • BIO-CHEMICAL
    • ENZYMZTIC
  • 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
    • Canning : High temperature processing.
    •  
    • Drying : Preservation by reducing the moisture Content.
    •  
    • Freezing : Subjecting to low temp. (-60 o C) 
    • Freeze-Drying : Drying through Sublimation 
    • Chemical Preservation : such as SO 2 , sorbic acid, sodium benzoate, ascorbic acid, acetic acid, citric acid.
    • Pickling : with salt, oil, spices and vinegar
    • Steeping preservation : With salt solution
  • 9. 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)
  • 10. 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
  • 11. IMPORTANCEE OF BLANCHING
    • Inactivates the enzymes peroxidases
    • Removes the air trapped inside the tissue
    • Remove the surface microbial load
    • Improves the filling of the material/drained weight
  • 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
    • Fresh mushrooms 
    • Wash
    •   Cut in to 1” cubes/Pieces
    •   Remove Excess moisture by heating in oil
    • Oil 
    • Heat
  • 15. 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
  • 16. 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%
  • 17.  
  • 18.  
  • 19. THANKS