Do You Know the Key Factors That Affect the Quality of Pholiota Nameko in Brine?
First of all, there are many factors that affect the quality of pholiota nameko in brine. To process the pholiota nameko in brine with excellent quality, it is necessary to strictly control the selection of raw materials, processing technology, brine concentration, and other key links during the production process. The following content will take you to analyze these factors in detail.
1. Selection of raw materials:
The quality of pholiota nameko in brine depends first on the choice of raw materials. Fresh and complete mushrooms are the basis for ensuring the taste and flavor of the product. Studies have shown that the freshness of mushrooms directly affects the retention of their nutrients and flavor substances. Therefore, we prefer stamina-free, pest-free mushrooms, and enter the processing stage as soon as possible after picking to lock in the natural flavor of stamina.
2. Optimization of processing technology:
Pholiota nameko in brine's processing technology includes cleaning, sterilization, marination and other steps. A reasonable processing technology can not only maintain the fresh and tender taste of the mushrooms, but also effectively kill bacteria and extend the shelf life of the product. At the same time, we have also begun to adopt low-temperature sterilization technology, which can not only effectively sterilize but also retain the nutrients and flavor of mushrooms to the greatest extent. In addition, controlling the marinating time is also crucial. Too short May lead to insufficient flavor, and too long May make the mushrooms too salty or lose elasticity.
3. Accurate control of saline concentration:
Brine density is one of the core factors that affect the quality of pholiota nameko in brine. Too high concentration will make the mushrooms too salty and affect the taste; too low concentration May lead to insufficient flavor of the mushrooms or even breed bacteria. According to experimental data, when the saline concentration is controlled between 5% and 8%, the taste and flavor of the mushrooms reach the best state.
We always put product quality first. From the screening of raw materials to the packaging of the final product, every step is strictly controlled. In addition, our company has always strictly required our employees to pay attention to hygiene and the seriousness of all aspects of product processing to ensure the quality of each product!
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