Corn cob processing: correct use of corn cob 1. Soaking […]
Corn cob processing: correct use of corn cob
1. Soaking method
Place the corn cob in a woven bag and place it in the sink. Fill the pool with water and press the weight on the pool to prevent the corn cob from floating.
Soaking time is not less than 15 hours, the bag is not too big, otherwise it is very heavy after water absorption.
Advantages: The corn cob has sufficient water absorption.
Disadvantages: Corn cobs are immersed in water, and anaerobic bacteria multiply. Especially in summer, the corn cob will become sour and the pH will drop to around 4.
2, Boring method
Weigh the pre-calculated corn cobs, pour them on the ground, water the corn cobs with water pipes, and pour them into the water and start to flow out from the bottom.
Then use a shovel to turn the pile, and use a water pipe to add water to ensure that all the corn cobs are watered, and finally continue to water on the pile until the water flows out again from the bottom.
The cooking time is no less than 15 hours, and the winter time is longer.
Advantages: When excess water flows away from the bottom, the corn cob is in aerobic fermentation. In summer or in a high temperature room, the temperature of the corn cob will rise. This fermentation is beneficial to the corn core to absorb moisture and soften.
Disadvantages: watering and turning over, labor and time, large-scale production is difficult to operate, ordinary farmers can use.
3. Stirring method
Weigh all the raw materials of the formula, add to the mixer, start the mixer, dry and stir for 20-30 minutes, then start adding water, add water and stir for 70-90 minutes, the specific time can be based on formula, water content, sterilization method, etc. determine.
Advantages: short processing time, use immediately after mixing, no fermentation process, no loss of nutrition.
Disadvantages: Large mixers are expensive and can only be used by edible mushroom factories.
4, Fermentation method
The corn cob is added with appropriate amount of water to build up the fermentation. As the temperature of the fermentation process rises, the corn cob gradually softens and the water naturally enters the interior, generally requiring fermentation for 3-5 days.
Advantages: not only solves the problem of pre-wet, but also plays a role in softening the corn cob, which is also good for bagging and mycelial growth.
Disadvantages: Long fermentation time, need to turn over in the middle, loss of nutrition.