1, brine pickled: brine mushroom production process: fresh mushroom acceptance â†’ color retention treatment â†’ rinse â†’ blanching â†’ cooling â†’ salt picking packaging â†’ add and place brine. The color retention treatment is to prevent oxidation of brown mushrooms. First, fresh mushrooms were washed with 0.05% sodium metabisulfite to remove impurities, and then immersed in a 0.15% sodium metabisulfite and 0.1% citric acid mixed coloring solution for 5 minutes. Rinse the raffinate with fresh water and rinse the fresh mushrooms in 0.1% citric acid boiling water for 3-8 minutes and immediately cool in cold water. When pickling, the ratio of mushroom and salt solution is 3:5, salt concentration is 18 Baume, pickled for 4-6 days. Until the solution concentration has been maintained 18 Baume degrees can be packaged. The brine used for packaging must also be adjusted to 18 Baume degrees.
2, soy sauce marinated mushrooms: bean paste marinated mushrooms production process: fresh mushrooms â†’ wash adjustment â†’ bleaching â†’ slice â†’ dehydration â†’ seasoning soybean paste pickled dip â†’ packaging â†’ products.
3, fresh mushrooms pick and wash adjustment: in the water at 80 Â°C hot blanch for 10 minutes, softened and cut into appropriate size blocks. Press dehydration or centrifugal dewatering. Dehydrated soaked in seasoned bean paste. At the same time adding preservatives such as potassium sorbate, and then heat treatment, can improve its preservation.
Second, the mushroom canned mushrooms canned boiled production process: fresh mushrooms â†’ wash adjustment â†’ blanching â†’ cooling â†’ drain â†’ product canning â†’ infusion liquid â†’ banding and sealing â†’ sterilization â†’ cooling â†’ products. Fresh mushrooms are picked and washed with water to remove impurities. Then, it was treated in 1% saline at 80Â°C for 7 to 10 minutes, immediately cooled, and drained for about one hour. Add 3% salt and 0.02% citric acid to the infusion to improve the quality of the product.
Third, the seasoning canned mushroom seasoning canned mushroom production process: fresh mushrooms â†’ washing â†’ hot scalding â†’ slice â†’ dehydration â†’ canning â†’ flavored liquid â†’ degassing â†’ sealing â†’ sterilization â†’ cooling â†’ products. In the production process, after removing the impurities of the raw material mushroom, the same as the boiled can, it is also subjected to the hot scald, cut into suitable size blocks, dehydrated after pressing or dewatered by centrifugation, then canned, and the pre-prepared seasoning liquid is added to be removed. After airtight sealing, it is heated and sterilized. After cooling, the product is ready to serve.
The virus is composed of a nucleic acid molecule (DNA or RNA) with a protein consisting of non-cell morphology of the campal life of the living body. The general symptoms of viral infection are fever, headache, cough and other symptoms of systemic poisoning and viral host and invasion of tissues and organs leading to inflammatory symptoms caused by local symptoms (diarrhea, rash, liver function damage, etc.). Different symptoms of the different virus, some viruses can also damage the myocardium, causing viral myocarditis. There are two types of viral infections, mostly recessive infections (subclinical infections), and a few are dominant infections. Dominant infection can be divided into acute infection and persistent infection. There are many ways of antiviral infection, such as direct inhibition or killing of viruses, interference with virus adsorption, prevent viruses from penetrating cells, inhibit viral biosynthesis, inhibit viral release or enhance host antivirus capabilities. At present, there are several major types of antiviral drugs: Anti-Respiratory virus infection drugs, anti-immune virus drugs, anti-hepatitis virus drugs, anti-herpes virus drugs.
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