Edible fungus preservation

As edible fungi generally have high moisture content, rich nutrition, soft texture, and strong physiological and biochemical activities, if they are not sold and processed in time after harvest, the quality of their products will be seriously affected, resulting in greater economic losses. In order to prevent loss of edible fungus that cannot be sold or processed in time after harvest, the mushroom farmer must master the preservation technology of edible fungi. By keeping the edible fungi fresh, the flavor of the fresh products can be kept basically unchanged, and its nutritional value can be preserved to the utmost, and it is convenient for storage, processing and transportation. Now introduce several kinds of magical methods for edible fungi that are very few to put into production, simple and easy to grasp, and have excellent results:
1, quick-frozen preservation method This method is suitable for mushroom and other edible fungi preservation. After the mushroom is harvested, it is first divided into individual fruit bodies using scissors and knives, and rinsed cleanly. The size of the mushroom body is divided into old and tender. Then add boiling water and add fresh mushrooms. The amount of fresh mushrooms added is 20-30% of the amount of boiling water. Use a colander or spatula to stir in one direction. Turn it when the oyster mushroom becomes soft. Remove the pot and place it in the large vat of cold water. Cool it and remove it into the sieve. Drain, sealed in 1kg or 0.5kg into non-toxic plastic food bags of corresponding size. Finally, put the mushroom in a food box and place it in a freezer (at a temperature of about -18°C), and it can be removed at any time when it is sold or deep-processed.
2, low temperature preservation method This method is suitable for mushroom and other edible fungi preservation. When straw mushrooms have matured and timely harvested 6-7. The straw mushroom transport loading box generally uses a wooden box or plastic box with a height of about 40 cm, a 5 cm thick layer of ice cubes on the lower mat, and is covered with a plastic film. The film is put on a straw mushroom with a thickness of about 20 cm and covered with plastic. Membrane, a layer of crushed ice on the membrane. Then one box and one box will be loaded and transported. It can also be packed in a carton with a height of 25 cm and immediately sent into a freezer with a chiller to cool down to about 14°C. The above two methods can lengthen the storage period of straw mushroom 3-4 times, and significantly reduce the phenomenon of open umbrella.
3, cooling preservation method This method is suitable for mushroom and other edible fungi preservation. The fresh mushrooms will be packed into 30-micron-thick plastic bags and stored at 1°C for a period of up to 18 days; at 6°C they can reach 13-14 days; at 15°C they are 5 days.
4, modified atmosphere preservation method This method is suitable for mushroom and other edible fungi preservation. The gas exchange window made of silicone rubber membrane is embedded on the side wall of the plastic bag to store fresh mushrooms. The effect is significant within 3-5 days. Freshly harvested fresh mushrooms are used to remove mud and other debris on the feet of the mushrooms and then put in wooden boxes. The thickness of the mushrooms should be 30-35 cm, and the box should be sealed at 18-20°C. Saved in the environment, the preservation effect is ideal.

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