Product Description

{BUTTON MUSHROOM}:These are Whole Button Mushrooms. Product consists of caps with attached stems at least *5% of which are not longer than 4mm and no stems are longer than 7mm.
{CANED BUTTON MUSHROOM}:(Thick Slices)These are Whole Button Mushrooms. Product consists of caps with attached stems at least *5% of which are not longer than 4mm and no stems are longer than 7mm.
*1. PRE-CLEANING
In this process Pre-cleaning vibrators will separate foreign particles, hair and soil from fresh mushroom brought from the growing rooms.
2. WASHING
The mushrooms are cleaned by an injection flotation washing system where air under moderate pressure is blown and under time adjustable process the water circulates
through this spraying system.
3. BLANCHING
Blanching is done by continuous belt blancher. During blanching procedure the product is permanently submerged in steam and water avoiding oxidation and discoloration.
Temperature is adjusted from **0 0 C to *8 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 drums and driven by timing belts and guide rollers. In this process four grades of blanched
mushrooms are graded, depending on their cap size.
6. SLICING
Slicing machine slices the mushrooms, 6mm thick in a parallel shape.
7. PACKAGING/ :EIGHING
The cans are filled with sliced or whole processed mushroom and weighed automatically.
8. BRINING AND E;HAUSTING UNIT
Brine is added to the cans filled with mushrooms and temperature revised to *8 0C ± *8 0C, and passed through exhaust box before closing the cans.
9. CAN SEAMING
Semi-automatically the cans and lids are seamed.
*0. RETORTING
The seamed cans are put into the retort and heated to **5 0C and then taken out for cooling.
*1. LABELLING AND PACKAGING
The cans are labeled (packed) into cartons for dispatch. The cans used are A *0 which have drained weight of ***0gms and gross weight of ***0gms and A 2.5 cans
having drained weight of **0gms and gross weight of **0gms.
In the canning process we pack *5mm to *5mm cap size tight mushrooms into cans which are lacquered from inside. The brine solution is made from water which is filtered and solutes added as per processing standard. The cans by default are having a Self life of three years, which is more than the requirement of two years*