Export packaging and transportation of fresh mushrooms

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The choice of raw materials for fresh-keeping shiitake mushrooms must first of all pay attention to raw material freshness, which is an important factor in determining the quality of preserved shiitake mushrooms. The raw materials must be fresh and the color is normal. Secondly, the mushroom shape must be complete, the round shape and the mushroom handle should be intact, and the beautiful shape of the mushroom body should be maintained; the mushroom meat should be thick, the edges of the mushroom cover should be neat, and the pellicle membrane should not be broken or slightly. Open, not open umbrella; mushroom cover diameter of not less than 38 mm; no pests, odors and dirt impurities.
Raw material processing and refrigerating raw material pre-cooling and dehumidification In order to maintain its good freshness and color, fresh mushrooms should be promptly brought into cold storage after pre-cooling to cool, and the appropriate pre-cooling temperature and moderate dehydration rate can be mastered according to the equipment performance and fresh water content of mushrooms. Through pre-cooling and dehumidification, it meets export requirements.
The cooling method is usually controlled by air blast, and the temperature of the cold room is controlled between 1 and 3°C. The center temperature of the fresh mushroom is 2 to 4°C, so that the moisture content of the fresh mushroom is reduced to 75% to 80%. At room temperature, it is not recommended to use a cool, ventilated or ventilated way to expose to sunlight.
Raw material grading and selection according to the requirements of foreign trade customers, usually according to the size of the mushroom cover with sifting sieve made of white iron or artificial eyeballing for sorting. Grading is usually done in three stages: Large mushroom (L) mushroom covers have a diameter of 55 mm or more, intermediate mushroom (M) mushroom covers have a diameter of 45 to 55 mm, and small mushroom (S) mushroom covers have diameters of 38 to 45. Between millimeters. While classifying the raw materials, damaged, stripped, discolored, speckled, malformed, and unqualified inferior mushrooms should be removed, and they should be stored and refrigerated immediately after selection. Conditioned areas can be sorted and selected in cold storage to ensure good quality of fresh mushrooms.
During cold storage and cold storage, the temperature of the refrigerator directly affects the quality of fresh mushrooms. Therefore, the temperature of the cold storage during refrigeration is extremely important. If the temperature of the refrigerator is higher than 5°C, the fresh mushrooms can continue to be metabolized, resulting in the reduction of fresh mushrooms, tissue aging, and finally opening the umbrella; if the temperature is lower than 0°C, the fresh mushrooms are vulnerable to freezing damage and the texture of the mushroom body is softened. , Waterlogging, decay, deterioration, and even inability to eat. Therefore, the refrigerating temperature during refrigerating must be strictly controlled between 1 and 3°C.
Packaging and Transportation The packaging of shiitake mushrooms is different from that of other products. In order to ensure the quality of fresh mushrooms, in addition to being hygienic and non-toxic, packaging materials and containers should be insulated and airtight, not affected by the external environment, have strong cold-keeping performance for a certain period of time, and can make fresh mushrooms at a good low temperature. status.
Fresh-keeping shiitake mushroom packaging containers are made of foam plastics and cast into rectangular plastic boxes with lids. The box covers are surrounded by raised ridges that closely match the mouth of the container. After filling the mushrooms, seal the seal with transparent tape around the opening. The specification of the foamed plastic box is 45 centimeters in length, 28 centimeters in width, and 16 centimeters in height. The thickness of the box is about 2 centimeters.
Fresh mushroom packaging must be performed in a clean room with no odor and a temperature of no higher than 3°C. Packing utensils and staff uniforms should be kept clean and regularly disinfected. Non-workers are not allowed to enter or leave the packing site randomly to prevent the rise of the temperature of the store and the contamination of the products with pathogenic bacteria.
Packaging must be done before the date of export is determined. First, shorten the mushroom stalk, and leave it at a length of 2.5 centimeters. While cutting the shank and packing it, if the mushroom stalk is cut off prematurely, the mushroom nick will oxidative browning and affect the appearance. Fresh mushrooms are packed in plastic film bags. Each bag is filled with 5000 grams of the same mushroom. After vacuuming, it is put into a foam plastic box. The box's mouth is sealed and put on a double corrugated cardboard box. The carton box is filled with viscose tape.
The small package is usually made of foam plastic bags made of small trays, each dish into 100 grams or 200 grams of fresh mushrooms, neatly arranged, some bacteria pleats outward, wrapped in a layer of fresh film sealed airtight or evacuated, and then Into the carton, the box plus adhesive tape. After the packaging is completed, mark it and wait for it to be shipped.
After the fresh-keeping shiitake mushrooms are packaged, they must be promptly shipped. The export of fresh mushrooms from the producing area to the port must be transported by a refrigerated truck and the refrigeration temperature must be strictly controlled to prevent the temperature from rising to ensure the quality of fresh mushrooms.
Several issues that should be noted in production Fresh-keeping shiitake mushrooms are mostly cultivated shiitake mushrooms rather than shiitake mushrooms. In order to prevent the occurrence of harmful bacteria in production, carbendazim or other fungicides are usually used to stir in the nutrients of cultivated mushrooms for anti-mildew and sterilization. The dosage should be strictly limited to the lowest level of human safety.
During the cultivation of mushrooms, a large amount of water must be sprayed every day. The water quality must be clean and free of harmful microorganisms and metal substances to ensure clean and healthy mushrooms.
Mushrooms and other mushrooms, mushrooms contain a lot of water, generally more than 90%. In order to maintain the quality of finished products and shorten the time for dehumidification, it is strictly forbidden to spray water on the day before picking.
Mushrooms in the fresh-keeping process, it is necessary to effectively put three good levels, namely, raw material quality, pre-cooling humidity, low-temperature refrigeration. Carefully control the temperature and finished moisture content.
The shipment of preserved mushrooms must not be replaced by ordinary vehicles instead of refrigerated trucks to prevent the temperature from rising and the quality of fresh produce to deteriorate.

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