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Quick freezing and Refrigeration of Edible Fungi

Published: 2024-11-08 Author: mysheen
Last Updated: 2024/11/08, 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 sales. 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 of 60 ℃, and then stored in a 24 ℃ freezer of-18 ℃.

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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