With the standardization of local mushroom cultivation, efforts in deep processing have become a major focus to promote the development of mushroom deep processing industry.
on February 9th, two group standards, Mushroom Sauce and Mushroom Concentrated Juice, which were put forward by Suizhou Quality Association and jointly formulated by local mushroom deep processing enterprises and Hubei Institute of Standardization and Quality, were officially released and will be officially implemented on March 9th this year.
Suizhou, Hubei province, has always been an important mushroom producing area in China, relying on the geographical advantages such as abundant sunshine and large temperature difference between day and night. Now, the mushroom industry has become a landmark industry and an important export industry in Suizhou. On this basis, its mushroom deep processing industry is also growing, and deep processing products such as mushroom sauce and mushroom concentrated juice are derived.
In recent years, in order to further promote the standardization of the deep-processed mushroom products, relevant departments in Suizhou actively organized relevant symposiums and solicited opinions from production enterprises, so as to promote the development of the deep-processed mushroom industry.
It is understood that the two group standards of Mushroom Sauce and Mushroom Concentrated Juice issued this time regulate the definition, requirements, test methods, detection rules, labeling, packaging, transportation and storage of the corresponding products, effectively filling the gaps in the group standards of mushroom sauce and mushroom concentrated juice products in China.
Among them, the group standard of Mushroom Sauce unifies the water content and salt content during processing.
As we all know, the mushroom sauce takes dried mushrooms, dried peppers, dried bamboo shoots, pickled vegetables and so on as raw materials, and is a ready-to-eat condiment made by pretreatment, frying, filling, sterilization, cooling and other processes. The salt content and moisture content will affect the flavor of the product.
With the implementation of the water content and salt content in the standard of Mushroom Sauce, the finished mushroom sauce processed by frying pan, filling machine and sterilization machine will be more consistent in flavor, which is conducive to improving the overall quality of Suizhou mushroom sauce.
In addition, the concentrated juice of Lentinus edodes, as an important product of deep processing, is also a major focus in the formulation of this standard.
It is understood that the mushroom juice concentrate exported in the early years was once criticized by the market for its flavor differences.
The "Mushroom Concentrated Juice" specially puts forward the specific indexes of soluble solids and crude polysaccharides unique to edible fungi. By standardizing the factors that affect the processing quality of the mushroom concentrated juice, the production factors in the processing can be standardized and referenced, and the quality of the processed mushroom concentrated juice is further guaranteed to be stable and superior.
Moreover, the release of the standards of Mushroom Sauce and Mushroom Concentrated Juice will also provide a reference standard for the detection and identification of the quality of Suizhou Mushroom Sauce and Mushroom Concentrated Juice, and lay a solid foundation for the deep-processed products of high-quality mushrooms to go abroad.
With the formal implementation of the above two standards in the future, it will obviously better promote the standardization and high-quality development of the mushroom deep processing industry in Suizhou.
at the same time, it will also lay a good foundation for the deep processing industry of Chinese mushrooms, so as to promote the optimization and upgrading of the mushroom industry, transform from the traditional dried mushroom export to the export of diversified deep processing products, and enhance the competitiveness of overseas markets.