Low temperature preservation and processing of edible mushroom

In the chain of large-scale industrialized production of edible fungi, the fresh-keeping processing of edible fungi is an important organizational link, which is not only an indispensable link in production, circulation and consumption, but also the basis for expanding reproduction and increasing benefits for the industrialization of edible fungi The traditional sales of fresh mushrooms usually use bamboo or plastic turnover boxes as containers The collected fresh mushrooms enter the market directly after entering the boxes, and the sub entities are overstocked and collided in the boxes, so that their commodity quality is greatly reduced, and they are directly exposed to the sun or the atmosphere, so that they are passively polluted It's not good for keeping fresh, and consumers can't buy fresh mushrooms Secondly, with the development of economy and the acceleration of people's living rhythm, quite a number of consumers do not have time or heart to go to the crowded agricultural market to buy mushrooms Instead, they want to have convenient, clean and small package products that can be cooked a little at home Therefore, supermarket sales came into being It is understood that supermarkets in major cities in the South have been selling small packaged fresh mushrooms for several years, and the market effect is quite good At present, supermarkets in the north are also moving, which shows that this is a development trend The basic procedures are: fresh mushroom harvesting → low temperature finishing → cooling packaging → packing and transportation → entering the supermarket Once the fresh mushrooms are collected, they should be neatly placed in small containers and sent to the low temperature workshop as soon as possible for finishing The volume of the container is l × w × H = cm Its shape is like a turnover box, with a solid plate at the bottom A circular hole with a diameter of about 2-3cm is preset around it, and the four corners at the bottom are all provided with internal contraction plug corner blocks, so as to facilitate multi-layer height coding The fresh mushroom is discharged along the head during harvesting, so as not to connect the head and the tail, so as to avoid pollution; the temperature in the low temperature workshop is 1-3 ℃, which can be used after the transformation of the ordinary constant temperature cold storage, and stored in the workshop together with other packaging containers, so as to completely cool down Fresh mushrooms are placed separately after being moved into the workshop in boxes, and no more stacking is allowed, so as to fully cool the mushroom body This link is particularly important for fresh mushrooms collected when the temperature is higher than 15 ℃ Finishing tools are: thin stainless steel knife or bamboo knife, as well as small packaging, sealing, boxing and other equipment First, use a knife to clean the base of fresh mushroom, remove all dirt, base materials and other sundries When there are many scales, they should be removed together Generally, they don't need to be washed, or the shelf life of the product will be shortened The fresh mushrooms were then graded and discharged into a container lined with foam soft lining to be packaged after full cooling Cooling packaging: when the temperature inside the mushroom body drops below 3 ℃, it can be repackaged In general, the foam box lunch box style is made of about 5 centimeters or so, a single box of about 150 grams of fresh mushrooms per box Some big city has banned plastic packaging, and can be customized to paper boxes The size of packing box can also be determined according to the variety of fresh mushroom For example, the size of 16cm × 10cm × 4cm is suitable for Coprinus comatus, 15x10 × 6 for Agaricus blazei, 16x8 × 4 for Agaricus blazei and poplar According to the shape and size of fresh mushroom, the way of discharge was determined Then wrap the plastic wrap The small packing box is reloaded into the foam fresh-keeping box Each box can be packed with 36 boxes, and the transparent adhesive tape is sealed Packing transportation: according to the transportation distance and means of transportation, the fresh-keeping box can be directly transported or loaded into the container for shipment Because of the excellent heat preservation effect of the fresh-keeping box, the box packaging is treated by low temperature Therefore, in 5-12 hours, the quality of fresh mushrooms will not be degraded due to the temperature rise: among them, Coprinus comatus and Volvariella are the most difficult to keep fresh, but there will be no quality degradation problem within 5 hours Enter the supermarket: after entering the supermarket, put the small package into the low temperature display cabinet for sale Generally, the shelf life can reach 2-10 days In addition, during short-term storage and transportation, quick ice cooling and fresh-keeping or refrigerated truck transportation can also be used Generally, the refrigerated temperature of mushrooms is controlled at 1-3 ℃ After long-distance transportation, the original color and shape of the mushroom remains unchanged, with good effect.