Preparation Of Pleurotus Eryngii Sauce Can And Application Of HACCP

Factory production of Pleurotus eryngii production is higher, but a serious shortage of deep processing, lead to low value-added products. In order to improve the added value of Pleurotus eryngii, extend the industrial chain, different tastes Pleurotus eryngi sauce can be developed, and write HACCP plan of the industrialized production, designed to provide the basis for production practice, and provide reference for enterprises to establish the system of HACCP. The results are as follows:(1) We research the water content of Pleurotus eryngii effect on product quality, the result show that the optimum water content of Pleurotus eryngii is 50%.(2) Developed three different flavors of Pleurotus eryngii Sauce Can:The ingredients of spicy hot Pleurotus eryngii sauce to Pleurotus eryngii raw material is: sweet sauce 15%, soy sauce 10%, aromatization oil 7.6%, aromatization lard oil 2%, chili powder 10%, salt 1.5%, light soy sauce 1.4%, sugar 1%, Chinese prickly ash 0.8%, ground pepper 0.5%, dried ginger powder 0.5%, monosodium 0.09%, I+G 0.01%.The ingredients of five spice Pleurotus eryngii sauce to Pleurotus eryngii raw material is:sweet sauce 15%, soy sauce 10%, aromatization oil 7.6%, aromatization lard oil 2%, stock 1%, salt 1.5%, light soy sauce 1.4%, dried ginger powder 1.4%, sugar 1%, Chinese prickly ash 0.6%, aniseed 0.6%, ground pepper 0.5%, cinnamon 0.4%, little fennel 0.3%, cloves 0.1%, monosodium 0.1%, I+G 0.01%,The ingredients of spicy Pleurotus eryngii sauce to Pleurotus eryngii raw material is:sweet sauce 15%, soy sauce 10%, aromatization oil 7.6%, aromatization lard oil 2%, chili oil 1.5%, salt 1.5%, light soy sauce 1.4%, sugar 1%, shallot powder 0.2%, monosodium 0.1%, I+G 0.01%.(3) Hazards were analyzed in the process of Pleurotus eryngii sauce Can produced. Critical control points were selected, they are acceptance of raw and recipes materials, sterilization and detection of metals. And set up HACCP plan.