PROCESSING OF MUSHROOMS(Canning and Steeping)

Dr. I.N. DOREYAPPA GowdaPrincipal Scientist (Hort.)

Processing LaboratoryPost Harvest Technology Division

Indian Institute of Horticultural Research

Hessaraghatta, Bangalore-560089

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)

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.

BENEFITS OF PROCESSING

Prevent Losses,Avoid glutLonger shelf lifeEasy to use,Transported easilyExport purposeGenerate EmploymentBetter utilization of resources

 

CAUSES OF SPOILAGES

MICROBIALBIO-CHEMICALENZYMZTIC

PRINCIPLES OF PRESERVATION

1.Removal of Water

2.Heat Sterilization

3.Lowering of Temperature

4.Providing Chemical Environment

5.Sterilization with Ionizing Radiation

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

PROCESSING TECHNOLOGIES

1. Canning : High temperature processing. 2. Drying : Preservation by reducing the moisture

Content.  3. Freezing: Subjecting to low temp. (-60oC) 

4. Freeze-Drying: Drying through Sublimation 

5. Chemical Preservation : such as SO2, sorbic acid, sodium benzoate, ascorbic acid, acetic acid, citric acid.

6. Pickling: with salt, oil, spices and vinegar

7. Steeping preservation: With salt solution

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)

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

IMPORTANCEE OF BLANCHING

Inactivates the enzymes peroxidases Removes the air trapped inside the tissueRemove the surface microbial loadImproves the filling of the material/drained

weight

STEEPING PRESERVATION

Fresh mushrooms 

Wash

 Cut the stock

 Immerse in KMS Solution (0.5%)

 Blanch in citric acid solution( 3 min., 0.1% CA)

STEEPING PRESERVATION (Cont.d) Cool

Prepare Steeping Solution

(15% salt + 0.05% citric acid+100ppm S02 ).

Fill the mushrooms in Glass bottles

Put Steeping Solution

Put caps and seal air tight

 Labeling and storage

RT:3-4 monthsLT:5-6 months

MUSHROOM PICKLES

Fresh mushrooms 

Wash

 Cut in to 1” cubes/Pieces

 Remove Excess moisture by heating in oil

Oil 

Heat

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

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%

THANKS