In the processing and preservation of light-colored vegetables, such as mushrooms, lotus roots, water chestnut, white asparagus, yams, and other products. frequently use sodium metabisulfite solution for color protection. Soak fresh mushrooms in a 0.03% aqueous solution containing sodium metabisulfite twice for 1-2 minutes each time, then transport them back to factory in a covered wooden barrel, then, pre-cook with 0.07-0.1% citric acid for 5.7 minutes. The treated mushrooms will have excellent color and flavor. The canned mushrooms processed from the raw materials after color protection have good color and flavor, and the residual sulfur dioxide in the finished product after pre-cooking and rinsing will not exceed 10g/kg.

sodium metabisulfite in vegetables