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 Water2.Heat Sterilization3.Lowering of Temperature4.Providing Chemical Environment5.Sterilization with Ionizing Radiation

DIFFERENT METHODS OF PRESERVATION

1.Canning2.Drying/Dehydration3.Freezing4.Freeze Drying5.Irradiation6.Preservation By Chemicals7.Preservtion By Sugar,salt,oil,spices

PROCESSING TECHNOLOGIES

• Canning : High temperature processing. • Drying : Preservation by reducing the moisture Content. • Freezing: Subjecting to low temp. (-60oC)

• Freeze-Drying: Drying through Sublimation

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

• Pickling: with salt, oil, spices and vinegar

• 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