Preservation and storage of edible fungi and preservation methods of edible fungi

It is a difficult problem in the production of edible fungi. It directly affects production, storage, transportation, sales and economic benefits. In the rapid drying method of edible fungi, fresh edible fungi can be made into dry products in only 15 minutes, and there is no loss and change in nutrition and flavor of edible fungi.

The main results are as follows: (1) the rapid drying method is carried out in a high pressure room temperature drying system. Put the fresh edible fungus in the airtight dryer, send the high-pressure dry air flow immediately, and make the air circulate in the dryer. Due to the flow of the gas, the water in the fresh edible fungus will quickly infiltrate into the air flow. After 5 minutes, the high-pressure air is suddenly discharged quickly, and the water is discharged into the air with the air. By repeating this for 2-3 times, 98% of the water in the fresh edible fungus can be removed and the bacteria can be dried. (2) the dried edible fungi prepared by this method can be sealed and stored in plastic bags without mildew for 2-3 years. Dry products have strong hydration ability and can be quickly softened by boiling in boiling water for 3-4 minutes. Add a variety of seasonings and cook. (3) the advantages of rapid drying method can overcome the disadvantage that the nutrients in fresh mushrooms are easy to be destroyed because of high temperature and long time in the past.