Processing Technology of Pleurotus ostreatus

In addition to some fresh sales, Pleurotus ostreatus can also be processed and stored; it is processed by many methods, including dry processing and salinization, which are briefly described as follows:

1. Drying method

Generally use shade drying method, sun drying method, drying method and so on.

Insolation is an economical and equipment-free method. It can also be dried in the shade or dried by the wind. However, this method is limited by weather conditions.

The drying method is commonly used in production, build a drying room, the heat source can be charcoal fire or coal cake, drying with reference to the form of the drying building. The room is non-smoking and should be equipped with exhaust equipment. The initial temperature is controlled at about 35 ℃. It rose to 55 ℃ ~ 60 ℃ after 10 hours, then decreased gradually, and decreased to normal temperature after 14 hours. When eating, soak in water, similar to fresh mushrooms. Dried Pleurotus ostreatus, whose water content is 12% to 13%, should be sealed in a plastic bag in time.

2. Salinity

Salinization is a commonly used method for export processing. The steps are as follows:

The main results are as follows: (1) the choice of processed mushrooms: timely harvest, separate harvest and clean up mushrooms without impurities, mildew, diseases and insect pests. The cover is required to be complete, with a diameter of 3 to 5 cm, and the base of the mushroom foot should be removed. Pleurotus ostreatus should separate the fruiting bodies in clusters.

(2) boil (kill green): add 5% and 10% refined salt to the water, boil it in a steel pan or stainless steel pot, then pour in the fresh mushrooms, boil for 5-7 minutes, remove and drain.

(3) salting: the boiled mushroom body, according to the 100 jin plus 40 jin washing salt ratio example, uses the method of one layer of salt to fill the tank in turn, and finally sprinkles 2 cm of salt on the top, injects him and salt water into the tank, so that the mushroom is completely soaked in salt water.

(4) adjust acid barrel: if you are salted for more than 20 days, you can adjust acid loading. Exports need to use special iron buckets allocated by the foreign trade department, lined with double-layer plastic bags, unified standard, quantitative packing.

The method of adjusting acid barrel: first, remove the salted mushroom body from the tank, put it on the iron yarn, control the salt water until it is not dripping, put it into the plastic bag according to the prescribed weight, then inject saturated salt water and use a salinometer to measure whether the salt and water concentration is maintained at 22 degrees Celsius. If not, add salt. The acid-regulating drug formula is: citric acid 50%, sodium metaphosphate 42%, alum 8%. First dissolve in hot water, then pour into saturated salt water, pH3~3.3. Mark and code on the outside of the barrel for acceptance and shipment.