Low temperature fresh-keeping processing of Edible Fungi

Published: 2024-05-21 Author: mysheen
Last Updated: 2024/05/21, Low temperature fresh-keeping processing of Edible Fungi

In the chain of large-scale production of edible fungi industrialization, the fresh-keeping processing of edible fungi is an important organizational link, which is not only an indispensable link in production, circulation and consumption, but also the basis for expanding reproduction and increasing benefits for the industrialization of edible fungi. The traditional sales of fresh mushrooms generally use bamboo or plastic turnover boxes as containers, and the harvested fresh mushrooms enter the market directly after entering the box, and the fruiting bodies are overstocked and collided in the box, which greatly reduces the quality of their goods and is directly exposed to the sun or the atmosphere. Both passively accept pollution, but also not conducive to fresh-keeping, consumers can not buy fresh water mushrooms, this one. Second, with the development of the economy and the acceleration of the pace of people's life, a considerable number of consumers do not have the time or mood to buy mushrooms in the crowded farmers' market, but hope to have convenient, clean, small-packaged products that can be cooked a little at home, so supermarket sales arises at the historic moment. It is understood that supermarkets in major cities in the south have been selling small packages of fresh mushrooms for several years, and the market effect is quite good. At present, supermarkets in the north have also taken action, which shows that this is a development trend.

The basic procedures are as follows: fresh mushroom harvesting, → low temperature finishing, → cooling packaging, → packing, transport → into the supermarket. 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 = (40 × 28 × 16) cm. It is shaped like a turnover box and a solid plate at the bottom. It is surrounded by round holes with a preset diameter of about 2mm and 3cm, and there are indented and inserted corners in 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 1mur3 ℃, which can be used after the transformation of the ordinary constant-temperature cold storage, and other packaging containers can be stored in the workshop to cool down thoroughly. 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, 16 cm × 10 cm × 4 cm, Agaricus blazei Murrill and Agaricus blazei Murrill. Pleurotus ostreatus and poplar mushrooms are suitable for 16 × 8 × 4. 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 transportation: according to the transport distance and means of transport, fresh-keeping boxes can be transported directly or shipped in containers. 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 because of heating in 5-12 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 reach 2-10 days.

In addition, quick ice cooling or refrigerated truck transportation can also be used for short-term storage and transportation. Generally, mushrooms can be refrigerated at a temperature of 3 ℃. After long-distance transportation, the mushrooms keep their original color and shape, and the effect is better.