Processing and storage of Pleurotus ostreatus

Pleurotus ostreatus can be processed and stored in addition to some fresh products. It is processed by many methods, including drying and salting. It is briefly described as follows:

1. drying method

Generally used drying method, etc.

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

Production commonly used drying method, build a drying room, heat source can use charcoal fire or coal cake, drying reference smoke floor form. The room is non-smoking and must have exhaust equipment. The starting temperature is controlled at around 35℃. After 10 hours, it rises to 55℃~60℃, and then gradually decreases to normal temperature in 14 hours. When eating, soak in water, and fresh mushrooms almost. Dry oyster mushroom, its water content in 12%~13%, timely sealed with plastic bags for preservation.

2. saline

Salting method is a common method of export processing. The procedure is as follows:

(1) Selection of processed mushrooms: timely harvesting, sorting, cleaning of mushrooms without impurities, mildew, and pests. The mushroom cap is required to be complete, 3~5 cm in diameter, and the base of the mushroom foot is removed. Pleurotus ostreatus should separate the fruiting bodies into clusters.

(2) Boiling (deactivation): In clear water, add 5%~10% refined salt, boil in a steel or stainless steel pan, then pour fresh mushrooms, boil for 5~7 minutes, remove and drain.

(3) Salting: After cooking the mushroom body, according to the example of 100 catties plus 40 catties of washing salt, the method of one layer of salt and one layer of mushroom is adopted, and the jar is filled in turn. Finally, 2 cm of salt is sprinkled on the top, and he and salt water are injected into the jar to make the mushroom completely soaked in salt water.

(4) Acid adjustment barrel: salted for more than 20 days, can be adjusted acid barrel. For export, special iron drums lined with double plastic bags allocated by foreign trade departments shall be used. The drums shall be packed according to uniform standards and in fixed quantities.

The method of acid adjustment and barrel filling: firstly, take out the salted mushroom body from the jar, put it on the iron gauze, control the salt water until there is no dripping water, put it into the plastic bag according to the specified weight, then inject saturated salt water and measure whether the salt and water concentration is maintained at 22 degrees C with the salinity meter, and add salt if it is insufficient. The formula of the acid-regulating drug is: citric acid 50%, sodium metaphosphate 42%, alum 8%. Dissolve in hot water first, then pour into saturated brine, medium, PH3~3.3. Mark and code the outside of the drum for acceptance and shipment.