Notes on cold storage and introduction of edible fungi

The production of Lentinus edodes has developed vigorously in the north and south of China in recent years. Since the popularity of bag-planted Lentinus edodes in Fujian, Zhejiang, Henan, Hubei and other provinces have successfully developed bag-planted Lentinus edodes. Quick-frozen storage of Lentinus edodes has become an indispensable and important fresh-keeping technology in production and sales. The quick-frozen storage of Lentinus edodes is more simple and convenient than that of mushrooms. Generally, fresh mushrooms are pre-cooled in ice water, removed and drained, quickly frozen in an ultra-low temperature freezer of 60 ℃, then stored in a 24 ℃ freezer, and entered into consumers' homes through the "cold chain" project. It is said that the preservation period of quick-frozen Lentinus edodes is up to 1.5 years.

Quick-frozen storage of Flammulina velutipes

Fresh Flammulina velutipes were harvested and packed in special food bags. The quantity of each bag was 100g, 200g or 500g, and sealed by heat or vacuum, and then stored in a freezer of-20 ℃. The shelf life was more than one year, and the nutrition and flavor were excellent.

Quick-frozen storage of Pleurotus ostreatus

1. Technological process. Raw materials → finishing graded → blanching → cooling → leached → bagged → quick frozen → low temperature storage.

2. Selection and classification of raw materials. The raw material of Pleurotus ostreatus should be fresh and complete, the color is normal gray-white, the edge of the mushroom cover is shallow, the diameter of the mushroom cover is more than 3 cm, and the length of the mushroom stalk is cut to 1 cm. Remove the rotten and deteriorated mushroom body and remove the impurities in the culture material. Rinse the mushroom body with running water, divide the mushroom body into a single cluster, and divide it into three levels according to the diameter of the mushroom cover.

3. Blanching and cooling. Add clean water to the blanching trough, add about 2 to 3 of the tank capacity, and add 0.05% 0.1% citric acid to the water. After the scalding solution is heated and boiled, Pleurotus ostreatus is poured into the trough and blanched. The addition amount of Pleurotus ostreatus is 20%-30% of the blanching solution. Gently stir the mushroom body to heat it evenly. The temperature of the blanching solution is controlled at about 95 ℃, and it is generally blanched for 5 to 8 minutes. Immediately after blanching, put it in clean cold water for quick cooling. After cooling, the mushroom body is packed in a clean gauze bag and dehydrated in a centrifuge.

4. Bagging and quick freezing. According to the graded size, put the mushrooms into clean plastic bags of 500 grams each. After sealing, Pleurotus ostreatus was sent to the quick-freezer room and frozen quickly at-25~-30oC low temperature.

5. Low temperature storage. After quick freezing, Pleurotus ostreatus is packed in cardboard boxes, tightly packed and stored in-18 ℃ cryogenic storage until consumption.