Chemical fresh-keeping Technology of Edible Fungi

Chemicals that are harmless and non-toxic to humans and animals are used to soak or spray on the surface of fungi in order to prolong the freshness of fungi. Chemical fresh-keeping has many advantages, such as simple method, low cost, high degree of fresh-keeping and so on.

First, sodium chloride (that is, salt) fresh-keeping: freshly collected Pleurotus ostreatus and Pleurotus ostreatus are soaked in 0.6% salt water for about 10 minutes, drained and stored in plastic bags for 5-8 days.

Second, spray sodium pyrosulfite to keep fresh: put the newly harvested flat mushroom on a clean cement floor, spray 0.15% sodium pyrosulfite aqueous solution to the mushroom body, turn the mushroom body, evenly attach the liquid, pack the fresh mushroom in a plastic bag, immediately seal and store it in a cool place, keep it fresh at 10-25 ℃ for 8-10 days, and rinse with clean water when eating.

Third, soak the fresh straw mushroom in dilute hydrochloric acid solution: rinse and dry the fresh straw mushroom with clean water, put it into a tank or bucket, add 0.05% dilute hydrochloric acid solution, soak to submerge the mushroom body, and add lamb to cover the gap or barrel mouth. Acid can inhibit the acid activity of straw mushroom and the growth and reproduction of microorganisms.

Fourth, rice soup film fresh-keeping: for rice soup, add 1% soda or 5% baking soda, dissolve and stir evenly, cool to room temperature, soak the fresh mushrooms in rice soup lye, remove them after 5 minutes, and place them in a cool and dry place. at this time, a layer of rice soup film is formed on the mushroom surface to isolate the air and keep it fresh for 72 hours.

Fifth, ascorbic acid preservation: after harvest, Flammulina velutipes, Lentinus edodes and straw mushrooms can be sprayed with 0.1% ascorbic acid solution on fresh mushrooms, which can be kept fresh for 3-5 days, and its freshness and color remain basically unchanged.

6. Preservation of the mixed solution of sodium chloride and calcium chloride: 0.2% sodium chloride and 0.1% calcium chloride are used to make the mixed soaking solution, and the collected fresh mushrooms are soaked in the mixture. It is best to cover the mushrooms with a bamboo strip and add a heavy substance, so that the fungi can be soaked below the liquid level for 30 minutes, which can be kept fresh for about 5 days at 15-25 ℃ and more than 10 days at 5-10 ℃.

7. Soak the fresh-keeping solution: mix 0.05% ascorbic acid and 0.02% citric acid into the fresh-keeping solution, soak the fresh mushrooms in the fresh-keeping solution for 10-20 minutes, remove and drain the water, and seal it in a plastic bag. Using this method, the color of the mushroom body is as new, and the whole mushroom rate is high.

Eighth, Bijiu (B9) fresh-keeping: Bijiu's chemical name is N-dimethylamino succinamide, which is a kind of plant growth retarder. Soak the fresh mushrooms in 0.1% aqueous solution for 10 minutes, drain and bag them, keep them fresh at 5-25 ℃, keep them fresh for more than 15 days, and apply to mushrooms, mushrooms, Pleurotus ostreatus, Flammulina velutipes and other fungi.

Hormone preservation: soak fresh mushrooms in 0.01% 6-aminopurine solution for 10-15 minutes, drain and bag storage.

10. Preservation of fresh mushrooms: fresh mushrooms after harvest are immersed in a solution containing 20 mg per kg of solution, which can prolong the shelf life of fresh mushrooms.

11. Fresh-keeping of Maifan stone: put the fresh straw mushroom into a plastic box, soak the mushroom body with wheat rice stone water and keep it fresh at a low temperature below 0 ℃. The shelf life can be up to 70 days, and the amino acid content is not different from that of fresh mushroom, and the color and taste are good.