Fresh-keeping Technology of Agaricus bisporus
In order to prolong the storage life of Agaricus bisporus and maintain the quality, color and flavor of Agaricus bisporus, the fresh-keeping technology of Agaricus bisporus is introduced, and farmers can choose properly according to the conditions.
First, the modified atmosphere fresh-keeping method. Under the condition of room temperature, it is packed in a breathable plastic bag with oxygen of about 1% and carbon dioxide of 10%-15%, which can make Agaricus bisporus fresh color and good quality within a week.
Second, the method of low temperature preservation. Low temperature can keep the mushroom fresh and good quality. After harvest, 90%-95% relative humidity and 0-3 ℃ temperature are the most suitable storage environment. During the fresh-keeping period, temperature and humidity are required to be relatively stable and should not be changeable or sudden changes.
Third, quick-frozen fresh-keeping method. Add 0.3% citric acid to 100kg boiling water, then put 15kg fresh mushrooms into 100kg boiling water at a time, blanch for 90min for 150 seconds, and stir at any time to make the mushroom body heated evenly, the body surface is light yellow, elastic and glossy, cooked but not rotten. After blanching, the mushroom body was washed with 10: 20 ℃ cold water, then moved into a 3-5 ℃ flowing cold water pool to continue cooling, and then sent to the cold storage. And keep the central temperature of frozen mushroom below-18 ℃, which can maintain the original quality and flavor of Agaricus bisporus for a long time.
Fourth, salt water fresh-keeping method. After blanching, the Agaricus bisporus was immediately soaked in Baume 18 salt solution. The specific operation is to store 250 kg of 20% salt solution and pour 25 kg of hot boiled mushrooms, then continue to add refined salt cover, a few days later, add appropriate amount of refined salt, mix well and make Baume degree up to 18 degrees. After 4-6 days of salt and pH stability, it can be covered and preserved.
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Management and postharvest treatment of Agaricus bisporus and spring mushroom
Agaricus bisporus is the largest export edible fungus in China, which is mainly produced in Fujian, Shanghai, Hunan, Guangxi and other provinces. At present, it is in the stage of spring mushroom management, and now some key points of management technology in this stage are briefly introduced: spring mushroom management accounts for about 30% of the total output. After the middle of March, the temperature gradually increased, and when the temperature was stable above 10 ℃, the soil moisture could be gradually adjusted to meet the needs of mushroom production. When transferring water, the lime supernatant of PH8~9 is sprayed first. When the temperature is below 15 ℃, it can be combined with topdressing. About April
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Three methods of keeping Agaricus bisporus fresh
In order to prolong the storage life of mushrooms, maintain the quality, color and flavor of mushrooms, and improve the cultivation efficiency of mushrooms, the fresh-keeping techniques of mushrooms are introduced here, and mushroom growers can choose and apply them according to their own actual conditions. 1. The practice of low temperature preservation method has proved that low temperature can maintain the freshness and good quality of mushrooms. The method is as follows: after the mushroom is harvested, the humidity is 90% 95%, and the mushroom can be stored at the temperature of 0% 3 ℃ to achieve the purpose of keeping fresh. It is worth noting that mushrooms should be kept at a high temperature during the period of preservation.
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