Quick-freezing and cold storage of edible fungi
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 temperature freezer of 60 ℃, then stored in a 24 ℃ freezer of-18 Murray, and entered into consumers' homes through the "cold chain" project. It is said that the preservation period of quick-frozen shiitake mushrooms is up to 1.5-2 years.
Quick-frozen storage of Flammulina velutipes
Fresh Flammulina velutipes were harvested and packed in special food bags. The quantity of each bag was 100g, 200g or 500g, and sealed by heat or vacuum, and then stored in a freezer of-20 ℃. The shelf life was more than one year, and the nutrition and flavor were excellent.
Quick-frozen storage of Pleurotus ostreatus
The main results are as follows: 1. The raw materials of the technological process are selected as → finishing, graded → blanching, → cooling, → leaching, → bagging, → quick-frozen → low temperature storage.
2. Raw material selection and grading of Pleurotus ostreatus raw materials should be fresh and complete, normal color is 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, the amount of water added is about 2 to 3 of the tank capacity, and 0.05% 0.1% citric acid is added to the water. After the scalding solution is heated and boiled, Pleurotus ostreatus is poured into the trough and blanched, and the addition amount of Pleurotus ostreatus is 20% of the blanching solution. 30%. Gently stir the mushroom body to heat it evenly. The temperature of the blanching solution is controlled at about 95 ℃, generally blanching for 5-8 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--30oC low temperature.
5. Pleurotus ostreatus stored at low temperature and frozen, packed in cardboard boxes with bags, tightly packed, stored in-18 ℃ cryogenic storage until consumption.
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Control of four kinds of Diseases of Edible Fungi
1. Brown rot is also known as vesicle disease, wet bubble disease and so on. Mainly harmful to mushrooms, straw mushrooms, Pleurotus ostreatus and so on. The disease is caused by a pathogen called verrucosporium. The main characteristics are as follows: the conidia and chlamydospores of verrucosporium infect only the fruiting body and do not infect the mycelium. When the fruiting body is slightly infected, the stalk is swollen into a bubble deformity, so it is called wet bubble disease. However, the disease is different at different stages of fruiting body development. The fruiting body is infected when it is not differentiated. There is an irregular tissue mass, such as a hard-skinned horse, covered with a layer of white fluffy hyphae, and gradually
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Fast-growing thin-mouth mite of edible fungi
Fast-growing acaroid mite (Histiostomaferoniarum) belongs to the genus Tetranychidae. This mite is harmful to mites all over the world, and it is possible to exist and occur in any environment suitable for the growth of edible fungi. The main results are as follows: (1) the fast-growing mite can infect the mushroom strain bottle, reduce the finished product rate, invade the mushroom bed and affect the yield, so it is one of the harmful mites of cultivated mushrooms. When the humidity of the mushroom bed is too low or there is a lack of food, a large number of reddish-brown active dormant bodies are produced, gathered on the surface of the mushroom bed or fruiting body, scattered by the breeze or
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