Solutions Processes  

A . CASING SOIL PREPARATION

 
Casing soil stimulates mushrooms mycelium to pin and form mushroom on its surface. This soil has to be of a nature which can hold water and also support mushrooms.
 
CANNING PROCESS  

To achieve the high hygiene standards required for export of food product an automatic canning line is provided. The following are the major steps in processing. To obviate damage due to material handling the line will be installed near the growing area.

 
1. PRE-CLEANING
Pre-cleaning vibrator will separate foreign particles , hair and soil from fresh mushroom.
2. WASHING

The mushrooms are cleaned by an injection flotation washing system where air under middle pressure is blown and time adjustable process water circulate through spraying system.

3. BLANCHING
Blanching is done by continuous belt blancher. During blanching procedure the product is permanently submerged avoiding oxidation and discoloration. Temperature is adjustable from +7 0 C – 98 0 C.
4. COOLING

The continuous counter flow cooling system is used chilling the mushroom to 1 0C

5. GRADING
Mushrooms are delivered to the grader through a belt conveyance into drum and driven by timing belts and guide rollers.
6. SLICING

Slicing machine out the mushrooms to the required set parallel shape.

7. PACKING/DC WATERING TABLE AND WEIGHING

The cans are filled and weighed automatically.

8. BRINGING AND EXHAUSTING UNIT

Brine is added and temperature revised to 78 0C – 98 0C heating the brine before closing the can.

9. CAN SEAMING

Semi-automatically cans and lids are seamed.

10. RETORTING

The seamed cans are put in the retort and heated to 125 0C and then taken out for cooling.

11. LABELING AND PACKING

The cans are labeled/packed into cartons for dispatch. The cans used are A 10 which has drained weight of 1920 gms and gross weight of 3000 gms.
 
 
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