Quick Frozen Preservation of Pleurotus ostreatus in soft package

The texture of Pleurotus ostreatus is crisp and tender, and it is inconvenient to transport and store, especially in the high temperature and mass market season. If the processing capacity of the producing area can not keep up, it will be difficult for export, and there will often be the problem of "difficult to sell mushrooms". Therefore, the problems of Pleurotus ostreatus, transportation, storage and processing should be solved fundamentally.

There are three traditional storage methods of Pleurotus ostreatus: first, it is processed into salted mushrooms for export and domestic sale. However, from the perspective of domestic sales, due to the high salt content, it is necessary to soak repeatedly before eating, which is not only time-consuming and laborious, but also too salty when eating, and the taste becomes worse, which is difficult for consumers to accept. As a result, it does not sell well. The second is drying or drying. Although Pleurotus ostreatus is easy to preserve, it is difficult to restore its fresh shape after soaking. It has a hard texture and more fiber, and its taste is not as good as that of fresh mushrooms. Third, it is processed into cans. As the production of Pleurotus ostreatus is seasonal and uneven on the market, it is difficult to ensure the perennial supply of raw materials, which interrupts the continuity of factory production. The use of soft packaging quick-frozen fresh-keeping technology can keep the flavor of Pleurotus ostreatus basically unchanged, and maximize its nutritional value, with the characteristics of easy storage, easy transportation, low investment, simple method and easy to grasp.

The specific operation methods of quick-frozen fresh-keeping technology in soft packaging of Pleurotus ostreatus have five procedures:

First, raw materials choose fresh Pleurotus ostreatus with no impurities, no soil, no mildew and no aging as processing raw materials. The mushroom body is required to be complete and there are few cracks on the edge of the cap. After the fresh mushroom is harvested, the nutrients will be lost naturally, so it is necessary to do as much as possible with the harvest and processing, not for a long time.

Second, processing and rinsing first divide the whole mushroom body into a single solid with scissors, then cut off the culture material and yellowing and aging parts of the mushroom body, remove other impurities, soil, firewood, broken leaves, etc., and pack them in a bamboo sieve according to the size and tenderness of the mushroom body. After initial processing, the mushroom body is rinsed in a pool or tank, and then rinsed with tap water until it is free of soil and impurities. In the process of rinsing, turn and handle gently to avoid breaking.

Third, green cooling in the cauldron, add water to bring to the boil, and then add washed fresh mushrooms. The amount of fresh mushrooms should be 20% or 30% of the boiling water, stir in one direction with a hedgerow or spoon, and turn when the mushroom body is soft. After the pot is boiled, remove it and put it into a large tank containing cold water for cooling. The cooling water should be changed frequently. After cooling, fish in the sieve to drain.

Fourth, after the fresh mushrooms are bagged, sealed and killed, the small ones are bagged directly, and the large ones can be cut into several pieces with a knife, then weigh 1000 grams or 5000 grams respectively and put them into non-toxic polyethylene food bags of 20 × 30 × 0.02cm or 14 × 27 × 0.02cm, and seal with a plastic bag sealing machine. When bagging, pay attention to the inner and outer walls of the bag mouth should not be stained with water droplets, such as water droplets, you can wipe with clean gauze, and then seal, otherwise the seal is not strict.

Put the mushroom bag into plastic food box or wooden box (carton is also acceptable) and put it in cold storage (the temperature is about-18 ℃). After cooling, it can be taken out for sale or deep processing at any time.