What impact does manual management have on the quality of salted mushrooms
Brined shiitake mushroom is a food that is loved by consumers, and its taste and nutritional value make it a niche in the market. However, during the production process of brined shiitake mushroom, there are many factors that may affect its quality, which requires us to carry out strict control and management from many aspects.
First of all, the management of workers is the impact of brined shiitake mushroom
One of the important factors of quality. Workers need to wear dust caps, work clothes and gloves during the production process to prevent dust and microbial contamination. At the same time, workers are not allowed to grow long nails because bacteria are easily hidden in the nails and may contaminate food. In addition, workers are not allowed to wear earrings, rings and other metal items while working, as these items may scratch the mushrooms and affect their appearance and taste. Workers need to wash their hands and disinfect their hands when commuting to and from get off work to ensure food safety and hygiene.
Secondly, the management of mushroom frames is also the key to affecting the quality of brined shiitake mushrooms. The mushroom frame must not be in direct contact with the ground to prevent ground contaminants from entering the mushroom frame and affecting the growth and quality of the mushrooms. Therefore, we need to set up a special bracket for the mushroom frame to keep it a certain distance from the ground.
Thirdly, the cleaning of raw materials is an important step in ensuring the quality of brined shiitake mushroom. We need to clean the raw materials with running water to remove dust and impurities on the surface. During the cleaning process, we also need to check the quality of the raw materials. We need to remove raw materials with pests, diseases, damage or deterioration in time to ensure the safety and taste of the food.
In general, there are many factors that affect the quality of brined shiitake mushroom. We need to carry out strict control and management from many aspects such as worker management, mushroom box management and raw material cleaning to ensure the quality and taste of brined shiitake mushroom. Only in this way can we produce salted mushroom products that satisfy consumers.
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