Quick freezing and Refrigeration of Edible Fungi
Quick-frozen storage of Lentinus edodes: the production of Lentinus edodes has developed vigorously in the north and south of China in recent years. Since the popularity of bag-planted Lentinus edodes in Fujian, Zhejiang, Henan, Hubei and other provinces have successfully developed bag-planted Lentinus edodes. Quick-frozen storage of Lentinus edodes has become an indispensable and important fresh-keeping technology in production and production. The quick-frozen storage of Lentinus edodes is more simple and convenient than that of mushrooms. Generally, fresh mushrooms are pre-cooled in ice water, removed and drained, quickly frozen in an ultra-low humidity freezer with a temperature of 60 ℃, and then stored in a 24 ℃ freezer, which is stored in a "cold chain" project. It is said that the shelf life of quick-frozen Lentinus edodes is 1.5 or 2 years.
Quick-frozen storage of Flammulina velutipes: fresh Flammulina velutipes is harvested and packed in special food bags with a quantity of 100g, 200g or 500g per bag, sealed by heat or vacuum, and then stored in a freezer of-20 ℃. The shelf life is more than one year, with excellent nutrition and flavor.
Quick-frozen storage of Pleurotus ostreatus
1. Technological process: raw materials are selected for → finishing, graded → blanching, → cooling, → water leaking, → bagging, → quick frozen → low temperature storage.
2. Raw material selection and classification: the raw material of Pleurotus ostreatus should be fresh and complete, the color is normal gray-white, the edge of the mushroom cover is shallow, the diameter of the mushroom cover is more than 3 cm, and the length of the mushroom stalk is cut to 1 cm. Remove the rotten and deteriorated mushroom body and remove the impurities in the culture material. Rinse the mushroom body with running water, divide the mushroom body into a single cluster, and divide it into three levels according to the diameter of the mushroom cover.
3. Blanching and cooling: add clean water to the blanching trough, add about 2 to 3 of the tank capacity, and add 0.05% Murray 0.1% citric acid to the water. After the scalding solution is heated and boiled, Pleurotus ostreatus is poured into the trough and blanched. The addition amount of Pleurotus ostreatus is 20%-30% of the blanching solution. Gently stir the mushroom body to heat it evenly. The temperature of the blanching solution is controlled at about 95 ℃, and it is generally blanched for 5 to 8 minutes. Immediately after blanching, put it in clean cold water for quick cooling. After cooling, the mushroom body is packed in a clean gauze bag and dehydrated in a centrifuge.
4. Bagging and quick freezing: according to the graded size, put Pleurotus ostreatus in clean plastic bags of 500 grams each. After sealing, Pleurotus ostreatus was sent to the quick-freezer room and frozen quickly at-25 ℃ 30 min.
5. Low temperature storage: after quick freezing, Pleurotus ostreatus is packed in cardboard boxes, tightly packed and stored in-18 ℃ cryogenic storage until consumption.
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Quality and Safety production of Edible Fungi
High-quality and safe production of edible fungi is an important part of the sustainable development of edible mushroom industry. It helps to save resources, protect the environment, improve the competitiveness of products in the international market, increase export trade volume and prices, and increase the income of mushroom farmers. In recent years, with the increase of planting varieties of edible fungi, the expansion of cultivation resources, the expansion of cultivation area and the expansion of cultivation area, some producing areas have changed the formula arbitrarily in order to pursue high yield and add some chemical components with unknown uses and mechanisms. but also to one-sided pursuit of labor-saving, take some
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Identification of Edible Fungi
Identification of edible fungi the mycelium of Pleurotus ostreatus is white, dense, stout, cotton-wool-like, and those with wall-climbing phenomenon are excellent strains. If the bacteria cultured with sawdust, the decomposed sawdust is light yellow, and a small amount of primordia appear, which is an excellent strain. If the mycelium is sparse or bundled, the cotton shell culture medium is dark red, the sawdust culture medium is white, the hyphae breaks away from the bottle wall and shrinks, there is yellow liquid accumulation at the base of the bottle, or mildew spots appear on the surface of the culture material, it is inferior bacteria. The mycelium of Auricularia auricula is white and neat, and it is an excellent strain. If
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