Quick freezing and cold storage of the hottest edi

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In recent years, mushroom production has been booming in the north and south of China. Since the popularity of bagged mushrooms in Fujian, Zhejiang, Henan, Hubei and other provinces have successively developed bagged mushrooms and achieved success. The quick-frozen storage of Lentinus edodes has become an essential and important fresh-keeping technology in the production and sales links, and its performance has greatly exceeded the type technology of the fiber itself. The quick-frozen storage of Lentinus edodes is simpler and more convenient than that of mushrooms. Generally, fresh mushrooms are taken out and drained after pre cooling with ice water, quickly frozen in an ultra-low temperature freezer at -50 ~ -60 ℃, and then stored in a freezer at -18 ~ -24 ℃. They enter consumers' families through the "cold chain" project. It is said that the storage period of quick-frozen Shiitake mushrooms can reach 1.5 ~ 2 years

quick frozen storage of Flammulina velutipes

fresh Flammulina velutipes are collected, sorted and sub packed into special food bags. The amount of each bag is gradually reduced to 100g, 200g or 500g according to the elongation, sealed by heat sealing or vacuum pumping, and then stored in an ice warehouse with -20 ℃ (5) pervaporation film products. The fresh-keeping period is more than 1 year, with good nutrition and flavor

quick frozen storage of Pleurotus ostreatus

1. Process flow raw material selection → sorting and grading → blanching → cooling → draining → bagging → quick freezing → low temperature storage

2. Selection and classification of raw materials. The raw materials of Pleurotus ostreatus should be fresh and complete, with normal color and grayish white, shallow cracks on the edge of the mushroom cover, the diameter of the mushroom cover more than 3cm, and the length of the mushroom handle cut into 1cm. Remove rotten and deteriorated mushroom bodies and impurities in culture materials. Rinse the mushrooms with running water, divide the clustered mushrooms into individual ones, and divide them into three levels according to the diameter of the mushroom cover

3. Blanching and cooling plus clean water in the fatigue crack growth test of blanching tank, the amount of water added is about 2/3 of the tank capacity, and 0.05% ~ 0.1% citric acid is added to the water. After the blanching solution is heated and boiled, put the mushroom into the tank for blanching. The amount of mushroom is 20% ~ 30% of the blanching solution. Stir the mushroom gently to heat it evenly. The temperature of blanching solution is controlled at about 95 ℃, generally blanching for 5 ~ 8 minutes. Immediately after blanching, put it into clean cold water for rapid cooling. After cooling, put the mushroom body into a clean gauze bag and put it into a centrifuge for dehydration

4. Bagging and quick freezing according to the grading size, put the mushroom into a clean plastic bag, each bag of 500g. After sealing, the Pleurotus ostreatus will be sent to the quick freezer room and quickly frozen at a low temperature of -25 ~ -30 ℃. 5. After low-temperature storage and quick freezing of Pleurotus ostreatus, they shall be packed in cartons, tightly packed, and stored in a low-temperature warehouse at - 18 ℃ until consumption

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