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Solt-boiling chanterelles
The technology of manufacturing includes the following stages:
1. The acceptance of mushrooms at purveyors and their processing should occur as soon as possible, it is desirable during 2-4 hours.
2. Clearing mushrooms of extraneous inclusions, if is necessary cutting of "black" rootlets.
3. Boiling of mushrooms during 2-3 minutes, cooling in large volume of cold water, having filled 18-22 % of the brine.
4. The following change of the brine is necessary for making in 15-30 day, depending on density of a hydrochloric solution, which is supervised by the aerometer, and should be not lower than 12-15 %.
5. In 30 day after last change of the brine it is necessary to merge the old brine, to sort mushrooms on grades and package in container (depending on requirements of the buyer).
6. The storage of mushrooms at all operations is desirable at temperature 10-15 C, also it is necessary to supervise a transparency brine, the presence of mould and fermentation at all stages of manufacturing and storage of mushrooms, to not suppose fermentation and mouldeing of mushrooms by change of the brine.
The brine:
Prepares from water which should meet to the requirements ÃÎÑÒà 2874-73 on drinking water and salts cooking - food, which should meet to the requirements of the standard not below I of a grade on the following technology:
1. Water boils.
2. In hot water 1 kg is dissolved approximately. Salts on 4 litres of water by careful hashing.
3. The ready brine up to temperature of an environment is cooled, its density is checked by àðåîìåòðîì (18-22 %), after that it is ready to application.
Grades
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The sizes of caps and legs of mushrooms should be no more:
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The name of mushrooms
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A diameter of a cap on the least diameter in mm.
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Length of a leg's rootlet in mm.
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Chanterelles
Cantharellus cibarius
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I grade up to - 15
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up to 20
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II grade 16 - 30
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up to 35
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III grade 31 - 45
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up to 45
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If the leg does not meet to above mentioned importance it is necessary to cut off.
Broken pieces of mushrooms, mushrooms' crumb, do not enter into weight of the put mushrooms and are not subject to payment.
Packing
Packing of salty mushrooms occurs as follows:
1. From salty mushrooms with use of a sieve the brine merges during 15 minutes.
2. Then there is weighing mushrooms (without the brine), in each barrel the identical weight which is considered to test plus 5 %.
3. The mushrooms are filled in the brine approximately 30 % from weights of a mushroom.
4. On barrels, ready to sale, the marks with the instruction of the following data is put:
· the Name of the manufacturer
· the Name of production (is desirable in Russian and latin language)
· Term of manufacturing
· Grade (if not sorted that is underlined "not sorted")
· of net Weight
· of gross Weight
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