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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 few put into operation, method is simple, easy to grasp, and an excellent effect of the preservation of the magic of mushrooms: 1 quick-freeze 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. Fresh mushrooms are added in an amount of 20% to 30% of boiling water. Stir in one direction with a colander or a spatula. Turn to turn the oyster mushroom when it is soft. Remove the pot and place it in a large vat of cold water. Drain inside the sieve and seal it in a non-toxic plastic food bag of a corresponding size by 1 kg or 0.50 kg. 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 the preservation of fresh mushrooms such as mushrooms. When the straw mushroom has matured and timely harvested 6-7 percent. 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 extend the storage period of straw mushroom by 3 to 4 times, and the parachute phenomenon is significantly reduced. 3 cooling preservation method This method is suitable for mushroom and other edible fungi preservation. The fresh mushrooms will be packed in 30-micron-thick plastic bags and stored at 1°C for up to 18 days; at 6°C they can reach 13-14 days; at 15°C, they are 5 days. 4 Modified atmosphere preservation This method is suitable for mushroom and other edible fungi preservation. The gas exchange window made of silicone rubber membrane is embedded in the side wall of the plastic bag and used to store fresh mushrooms. The effect is significant within 3--5 days. Freshly harvested fresh mushrooms are used to remove mud and other debris from the feet of the mushrooms and then put into wooden boxes. The thickness of the mushrooms should be 30--35 cm, and should be sealed after sealing to 18--20. Stored in °C environment, the preservation effect is ideal.