Mushroom Canning Steeping

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Preservation of mushroom

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Mushroom Canning Steeping

  1. 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. 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. 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. 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. 5. CAUSES OF SPOILAGES <ul><li>MICROBIAL </li></ul><ul><li>BIO-CHEMICAL </li></ul><ul><li>ENZYMZTIC </li></ul>
  6. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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>
  17. 19. THANKS

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