Processing points of export-oriented fresh-keeping Lentinus edodes

I. selection of raw materials

The raw materials should be fresh and the color should be normal. The shape of the mushroom should be complete, the stalk should be intact, and the mushroom body should maintain the beautiful shape of natural growth. The mushroom meat should be thick, the edge of the mushroom cover should be rolled neatly, the bacterial membrane should not be broken or slightly opened, and the umbrella should not be opened. The diameter of the mushroom cover is not less than 38 mm. Free from diseases and insect pests, odors and soil impurities.

II. Raw material handling and cold storage

1. Pre-cooling and dehumidification of raw materials in order to maintain good freshness and color of raw materials, fresh mushrooms should be pre-cooled and cooled in time after picking. According to the performance of the equipment and the water content of fresh mushrooms, grasp the appropriate pre-cooling temperature and appropriate dewatering rate, through pre-cooling to drain moisture to meet the export requirements. If the blast cooling method is adopted, the cold storage temperature is controlled between 1 ℃ ~ 3 ℃, and the center temperature of fresh mushrooms is 2 ℃ ~ 4 ℃, so that the water content of fresh mushrooms is reduced to 75% ~ 80%.

Sieving or manual visual inspection for sorting. The classification usually adopts a three-stage system: the diameter of the lid of the large mushroom (L) is 55mm, the diameter of the lid of the intermediate mushroom (M) is between 45mm and 55mm, and the diameter of the lid of the junior mushroom (s) is between 38mm and 45mm. In the classification of raw materials, inferior mushrooms should be removed and refrigerated in time after selection. Conditional areas can be graded and selected in cold storage to ensure the good quality of fresh mushrooms.

3. During the period of cold storage, the temperature of cold storage directly affects the quality of finished products of fresh mushrooms. If the cold storage temperature is higher than 5 ℃, the fresh mushroom can continue to metabolize, resulting in the decrease of fresh mushroom freshness, and if the cold storage temperature is lower than O ℃, fresh mushroom is vulnerable to freezing damage and water stain decay. Therefore, the cold storage temperature during cold storage must be strictly controlled between l ℃ ~ 3 ℃.

III. Packaging and Transportation

The packaging container of fresh-keeping Lentinus edodes is generally made of covered rectangular plastic box made of full foam plastic die-casting, and there is a raised ridge around the lid, which closely coincides with the mouth of the box. In order to ensure the quality of fresh mushrooms, packaging materials and containers should not only be sanitary and non-toxic, but also should be heat-insulated and impervious, not affected by the external environment, have strong cold preservation performance in a certain period of time, and can make fresh mushrooms in a good state of low temperature.

Fresh mushroom must be packed in a low temperature room with no smell and no higher than 3 ℃.

Proceed. Packaging utensils and staff uniforms should be kept clean and disinfected regularly. Packing must be carried out before the date of export is determined. First of all, cut the fresh mushroom stalk, leaving a length of about 25 cm, while cutting the mushroom stalk while packing, if the mushroom stalk is cut too early, the shearing of the mushroom stalk will oxidize and brown and affect the appearance. The fresh mushrooms are packed in plastic film bags filled with the same grade shiitake mushrooms, vacuum and then packed into a foam plastic box, the mouth of the box is sealed and covered with double corrugated cartons, and the mouth of the carton is sealed with tape. Fresh Lentinus edodes should be shipped in time after packaging, and the export fresh mushrooms from the origin to the port must be transported by refrigerated truck and the refrigerated temperature must be strictly controlled.