Carbon dioxide storage method of Lentinus edodes
The use of carbon dioxide (CO2) hypoxia insecticidal method can make the storage of Lentinus edodes not affected by the natural climate, no insects, no mildew, no deterioration, and ensure the supply of the market all the year round. First, the use of polyethylene film to make a sealed cover, the size of self-set, generally can hold 5 Mui 10 tons is appropriate. The cover is square and there is a check hole at the top. When stacking, untie the mouth of the bag of Lentinus edodes and grow square or square. The pile is divided into three layers, the bottom layer is moisture-proof agent, the middle layer stores Lentinus edodes, the upper layer puts moisture-absorbing agent, and then the cover is sealed. Second, remove the air in the cover, filled with carbon dioxide gas, the general concentration reaches about 60%, stable for 24 hours, can kill all the insects. Third, check the storage of Lentinus edodes at any time through the inspection port, determine the concentration of carbon dioxide, and control the concentration as appropriate. Fourth, Lentinus edodes after killing insects with carbon dioxide, sealed packaging will no longer give birth to insects, will not deteriorate. Sales can be taken out of the cover in batches according to the market situation.
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Production technology of fermented shiitake mushroom sausage
In the process of building a well-off society in an all-round way, people have higher and higher requirements for food, especially meat products. It is required not only to have a good taste, but also to have nutrition and health care functions. Therefore, the traditional sausage is being challenged, and the task of developing functional sausages needed by the public is in front of us. Because Lentinus edodes has unique physiological functions such as delicious taste, rich nutrition and rich fiber, it has high medicinal value. Using Lentinus edodes as the main raw material, Lentinus edodes sausage is fermented by lactic acid bacteria to make Lentinus edodes sausage have both nutrition and
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Production of multi-flavor Lentinus edodes
During the processing of Lentinus edodes, a large number of broken mushroom stalks are often removed. The contents of protein, a variety of amino acids and vitamins in these mushroom stalks are the same as those in mushroom lids and pleats, which is a pity to be discarded. For this reason, a method of using it as raw material to make multi-flavor shredded Lentinus edodes is introduced. First, soak to remove impurities, disease and decay from the broken mushroom stalk, put it into water with 2 times the weight, add an appropriate amount of vinegar, soak it for 24 hours, pick it up and tear it into a silk, then wash it in a sink with flowing water, then remove it and filter it with a bamboo sieve to drain the water. 2. Drying
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