Three fresh-keeping methods of Edible Fungi

Edible fungus has high water content, rich nutrition and tender texture. If it is not sold and processed in time after harvest, its commodity quality will be seriously affected, resulting in greater economic losses. Therefore, mushroom farmers must master the fresh-keeping technology of edible fungi. Through the preservation of edible fungi, its nutritional value can be preserved to the maximum extent, and it is convenient for storage, processing and transportation. This paper introduces three kinds of fresh-keeping methods of edible fungi, which are simple, easy to grasp and have excellent effect.

The quick-frozen fresh-keeping method is suitable for Pleurotus ostreatus and other edible fungi. After the fresh mushrooms are harvested, they are divided into single fruiting bodies with scissors and knives, rinsed and distributed according to the size and tenderness of the mushrooms. Then add water in a large pot, bring to the boil and put in the washed fresh mushrooms. The amount of fresh mushrooms is 20%-30% of the boiling water, stir in one direction with a leaky spoon or shovel, turn when the mushrooms are soft, remove them from the pot and put them into a large tank filled with cold water, cool them into a sieve and drain water, and seal them in a non-toxic plastic food bag of the corresponding size by 0.5 kg or 1 kg. Finally, put the mushrooms into the food box and put them in the cold storage (the temperature is about-18 ℃). They can be taken out at any time when they need to be sold or processed.

The low temperature preservation method is suitable for the preservation of straw mushroom and other edible fungi. When straw mushrooms are 6-70% mature, they are harvested and shipped in time. Straw mushroom transport loading box usually uses a wooden box or plastic box about 40 centimeters high, the lower part is covered with a layer of crushed ice 5 centimeters thick, covered with plastic film, about 20 centimeters thick fresh straw mushroom, then covered with plastic film, and then covered with a layer of crushed ice. Then build up a box and load it for transportation. It can also be packed in cartons with a height of 25 centimeters and immediately sent to a freezer with a cooler to cool down to about 14 ℃.

The cooling and fresh-keeping method is suitable for the preservation of mushrooms and other edible fungi. Fresh mushrooms were packed in plastic bags with a thickness of 30 microns and stored in 1 ℃ for 18 days, 13-14 days at 6 ℃ and 5 days at 15 ℃.