Harvesting: When the mushroom cover is fully expanded, the color gradually darkens from the depth, the concave part is white, and the hairy material begins to appear. When the spores have not been reflected, they can be harvested. When picking, because Pleurotus ostreatus is a cluster of mushrooms, to prevent the cultivation material from picking up, picking the abstract rotation or swinging left and right, you can pick the next, if a bundle of large and small, you can use the knife to cut down, leaving the small mushroom , etc. After harvesting. Pleurotus ostreatus brittle and easy to break, when picking should pay attention to protect the integrity of the mushroom body, when the high temperature, the cover is thin, easy to roll on the edge; at low temperatures, the thick cover, quality is more brittle, when picking, they must hand stipe to force After picking. Picked mushroom body, cap diameter 2-6 cm, stipe diameter 0.5-2 cm, length 1-6 cm.
Processing: Pleurotus ostreatus is picked, and first the mushroom feet are cut off according to the standard (it is necessary to cut it evenly, and no horseshoe can be formed).
(1) Gradation cap diameter less than 2 cm, dark brown color, stipe length less than 6 centimeters long, are first-class mushrooms; caps 2.3 centimeters, stipe length is 1 cm for the second mushroom; cap diameter More than 3 cm for external products. The above color is natural (grey, white).
(2) Fix the graded mushrooms, put them into a 10% salt water boiling pot, cook for 5-10 minutes, stir while cooking, and make them uniform. Remove the white foam on the surface and the mushrooms are cooked thoroughly.
(3) The mushrooms that have been removed by cooling are quickly put into cool water tanks for cooling for 30 minutes, or they can be washed directly with tap water to cool the mushrooms and can be salted.
(4) After the salt has cooled, control the water and place it in salted brine (Baume degree 23). Invert the bowl once a day until the salt water (Baume 23) does not fall. About 15 days or so. Salted in the cylinder is not allowed to fall into the debris, the mushroom body is not allowed to expose the surface.
(5) The packaged good mushrooms are put into barrels according to grade and ready for sale.
This project Gannan quality navel orange whole fruit (not peeled) as raw materials, using self-developed patent Orange surface sterilization technology to maximize retained a whole pieces of all Orange essence (Orange: Shun Qi, phlegm, pulp: fiber laxative, fruit seeds: allergic inflammation, juice: whitening detox).
Conventional enzyme production is mainly produced by hand, hand-sliced, hand-fermentation, the company every step of the process are used self-developed technology and equipment to automate production. Moreover, the conventional enzyme production have adopted a fermentation technology, enzyme often taste discomfort, sour and other issues, I produced using a variety of enzymes, probiotics composite grade fermentation technology, fermentation at different times with different strains, and two or three times through fermentation, enzymes such pure taste, streptozotocin balanced nutrients. Scientific and standardized process:
I produced using enzymes navel cleaning, sterilization, slice, fermentation (fermentation grade composite multi-strain), solid-liquid separation, bottling and other steps. Each step developed a patented automated production equipment, fully automated production, to avoid the traditional manual production workers are not standardized, easy to pollution, low production efficiency, product quality is unstable defects.
Companies registered capital of 35 million yuan, the end of 2014 the total assets of 48.69 million yuan, including fixed assets of 37.52 million yuan. The company's existing cooperation Orange cultivation base 7043.5 acres, the company production base is located in Jiangxi County Tech Industrial Park Chu Tan industrial area, covers an area of 120 acres, it has built a standard plant 9,000 square meters, Nissan 6000 kg Orange enzymes and other liquid enzyme products. Enzyme, known as enzyme, refers to a polymer substance having biocatalytic functionality. In the catalytic reaction system an enzyme, the reactant molecules are known as substrates, enzyme substrates by catalytic conversion to another molecule. Almost all cellular activity of enzymes involved in the process are required to improve efficiency. Similar to other non-biological catalysts, enzymes chemical reactions by lowering the activation energy to accelerate the rate of the reaction, most of the enzyme catalyzed reaction rate can be increased a million times; in fact, the enzyme is to provide an activation energy needs than another low way, so that more particles to have less than the activation energy of the reaction kinetic energy, thus speeding up the reaction rate. Enzyme as a catalyst, in itself is not consumed during the reaction, it does not affect the chemical equilibrium reactions. Positive enzyme catalysis, but also a negative catalytic effect, not only to accelerate the reaction rate, but also to reduce the reaction rate. And other non-living catalysts is different, having a high degree of specificity of enzyme, only a catalytic reaction or produce a particular specific configuration.
Orange Enzyme Solution,Enzyme Essence Liquid,Fresh Orange Fermentation
Ganzhou Green days Biochemical Technology Shower folder mechanic Co., Ltd. , https://www.cn-gangdao.com