Study On Processing Technology Of Lentinula Edous Can And Application Of HACCP

To add the additional value of lentinula edous, extend the production chain, using the lentinula edous as the material, different kinds of canned products of lentinula edous were researched,and HACCP plans for canned products of industrial production were established, and provide reference for production enterprises to establish the system of HACCP. The results are as follows:(1) The best seasoner formula of spicy lentinula edous instant product was stock1%, shallow powder3%,5-spice powder6%, fragrant oil8%, salt1.2%, soy1.4%;(2) The best seasoner formula of spicy flavor lentinula edous instant product was capsicol1.5%,5-spice powder0.3%, shallow powder0.2%, sugar0.2%,fragrant lard2%, fragrant oil8%, salt1.6%, soy1.2%;(3) The best seasoner formula of spicy hot lentinula edous instant product was salt1%, monosodium glutamate0.4%, I+G0.05%,sugar0.5%, capsicol5%, spicy powder0.6%, pepper0.5%, seasame3%;(4) The best formula of lentinula edous sauce was lentinula edous42.5%, fermented soybean15%, soy5%, soybean paste9%, fragrant oil23.2%, salt1.5%, sugar1%, essence of chicken0.5%, I+G0.01%, stock3%;(5) Hazards were analyzed in the process of the retort pouch foodstuff and sauce Can produced by the lentinula edous. Critical control points were selected, the retort pouch foodstuff were the acceptance of raw materials, seasoning, sterilization; And the sauce Can were the acceptance of raw materials, sterilization, detection of metals[Conclusion] In this study, we identified the processing technology of3flavors of lentinula edous retort pouch foodstuff and1kind of lentinula edous Can food, and set up HACCP systems for them.