washing installation. Friction between the mushrooms and between water and mushroom removes impurities. Sometimes air is injected to increase the effectiveness of the washing.
|Jar and tin|
|Freezing to -5ºC|
|Freezing to -20ºC|
temperature (98ºC). Blanching inactivates enzymes which can spoil the mushrooms. Injection of steam makes it possible to reach a high temperature fast. Blanching at a high pressure, 3-4 bar, increases the effectiveness even more.
blanching the mushroom can absorb a lot of water. The drip water is unwanted during the next cutting process. This water can be removed with a dewatering shaker. Therefore the mushrooms are being transported over a stainless steel plate which shakes. The water can be removed through holes in the dewatering shaker.
Cooling by means of counter-current flow increases the effectiveness.
cooling the mushrooms can again absorb a lot of water. When the mushrooms are packed in a jar or tin with fluid this drip water is not a problem. When the mushrooms are to be frozen this drip water is unwanted. The water can be removed with a second dewatering shaker.
packaging of the mushrooms. Generally the mushrooms are packed by weight. This means an equal weight of mushrooms in every jar or tin. After the filling of the jars and tins with mushrooms brine or acid can be added. Brine or acid increases the shelf life of the mushrooms.
pasteurisation (in combination with brine/sour) or sterilisation can be more than one year.
conveyor belt and frozen seperatly from each other. Freezing can take place in a batch or continuous process. By freezing the mushrooms fast the structure remains firm and the mushroom slices do not stick together. In this freezing step the mushrooms are quick frozen to a temperature of -5ºC.