Processing Technology of low temperature Preservation of Edible Fungi

Once the fresh mushrooms are harvested, they should be neatly placed in small containers and sent to the cryogenic workshop for finishing as soon as possible. The volume of the container is length × width × height (the same below) = (40 × 28 × 16) cm, which is shaped like a turnover box, a solid plate at the bottom, a round hole with a preset diameter of about 2murl / 3cm, and an indented corner block at the lower four corners to facilitate multiple layers of code height. Fresh mushrooms are discharged head-to-head during harvest to avoid pollution; the temperature in the low-temperature workshop is 1 ℃-3 ℃, which can be used after the transformation of the ordinary constant temperature cold storage, together with other packaging containers are stored in the workshop to thoroughly cool down. After the fresh mushrooms are moved into the workshop, the fresh mushrooms should not be placed separately, and the height of the fresh mushrooms should not be multi-storey, so that the mushroom body can be fully cooled, which is especially important for the fresh mushrooms harvested when the air temperature is higher than 15 ℃. The finishing tools are: thin stainless steel knife or bamboo knife, as well as small packaging sealing, packing and other equipment.

First use a knife to clean the base of fresh mushrooms, remove all soil, base materials and other sundries, scales should be removed when many times, generally do not need to wash, otherwise shorten the product shelf life. Then the clean fresh mushrooms are graded and placed in a container with soft foam lining and packed after being fully cooled.

Cooling packaging: when the internal temperature of the mushroom body is reduced to less than 3 ℃, it can be packed separately. Generally available foam texture lunch box style, made of about 5 cm high single box, each box about 150 grams of fresh mushrooms, some big cities have banned the sale of plastic packaging, customized paper boxes. The specification of the packing box can also be determined according to the variety of fresh mushrooms, such as Coprinus comatus, Agaricus blazei Murrill, Agaricus blazei Murrill, Pleurotus ostreatus and poplar mushroom. The discharge mode was determined according to the shape and size of fresh mushrooms. Then wrap the plastic wrap. Put the small box into the foam fresh-keeping box, each box can contain 36 boxes, and the transparent tape can be sealed.

Packing and transportation: due to the excellent heat preservation effect of the fresh-keeping box, the box packaging in the box has been treated at low temperature. Therefore, fresh mushrooms will not be degraded due to heating up within 12 hours: among them, Coprinus comatus and straw mushrooms are the most difficult to keep fresh, but there will be no quality problems within 5 hours.

Enter the supermarket: after entering the supermarket, the small package should be put into the low-temperature display cabinet for sale. Generally, the shelf life can be up to 2ml for 10 days.