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How Sour Processing Bispora
The *Agaricus bisporus*, commonly known as the white button mushroom, is a nutrient-rich fungus containing proteins, fats, vitamins, antibiotics, and nucleotides. It is particularly noted for its high protein content, which can reach approximately 2.9% in fresh form. With low fat and a wide range of amino acids, it offers both excellent taste and high nutritional value. Beyond its culinary appeal, it helps regulate metabolism and improve overall health, making it highly popular in international markets.
However, due to its high yield during harvest season, storing *Agaricus bisporus* can be challenging. Traditional salting methods are often used, but these are not ideal for direct consumption. Before eating or processing, the salt must be removed, which leads to water waste, energy loss, and environmental pollution. In contrast, acid-based preservation techniques offer a more sustainable alternative. These methods use edible organic weak acids that reduce microbial activity by lowering the pH, thus extending shelf life while preserving nutrients and reducing environmental impact.
The sour mushroom processing method relies on organic acids such as acetic acid, citric acid, lactic acid, sodium ascorbate, and sodium metabisulfite. The main equipment includes rinsing pools, cleaning tanks, fixing devices, cooling systems, grading machines, sorting stations, color-fixing units, desulfurization devices, and packaging tools. The process involves several key steps: harvesting fresh mushrooms, rinsing and cleaning, blanching, cooling, grading, sorting, color fixation, desulfurization, adding a vinegar solution, and finally packaging.
During the process, fresh mushrooms must be handled carefully. They should be packaged separately to avoid contact with copper or iron, and transported quickly to the processing plant. The quality standards for internal mushrooms include specific size, shape, and color requirements, ensuring uniformity and appearance. Impurities, deformities, or discolored mushrooms are classified as external mushrooms but still need to be free from contamination.
Before rinsing, a small amount of sodium metabisulfite is added to the water to protect the color and remove impurities. The blanching step uses citric acid to deactivate enzymes and prevent browning. After cooling, the mushrooms are sorted using stainless steel grading equipment. Manual sorting follows, where any damaged or contaminated pieces are removed. Color fixation is then applied using sodium metabisulfite to ensure a consistent look.
Desulfurization is performed to remove excess sulfur dioxide, ensuring compliance with food safety regulations. A mixture of glacial acetic acid, citric acid, lactic acid, and sodium ascorbate is added to the soup, which is then combined with the mushrooms in a 7:3 ratio. Final checks on pH, sodium chloride, and sulfur dioxide levels are conducted before sealing the product.
The finished product meets strict physicochemical and physical standards, including a pH between 2.9 and 3.3, low sodium chloride, and minimal sulfur dioxide. It features a uniform color, no impurities, and a high-quality appearance. Compared to traditional salted methods, this acid-based technique reduces environmental impact, preserves nutrients, and allows for easier export without facing quota restrictions. This makes it a promising and eco-friendly option for the global mushroom industry.