Edible fungus antistaling method and apparatus

Abstract

A fresh-keeping method and device for edible fungi, which are to perform air circulation condensation and dehumidification on fresh edible fungi in a closed vacuum processing chamber, and after reaching a set combination of temperature and dewatering amount, rapid vacuum cooling is performed to further remove moisture in the bacteria. , while maintaining the temperature and humidity balance inside and outside the edible fungus, perform one or more times of air circulation condensation dehumidification and subsequent vacuum rapid cooling and dehumidification. Thereby, the normal metabolism of edible fungi can be maintained without contamination and damage to its appearance. The dehumidification capacity of edible fungi can be adjusted according to the different moisture content of different varieties of edible fungi after harvesting and the required moisture content of the processed edible fungi, so that the fresh edible fungi can be rapidly cooled and evenly dehumidified, while meeting different fresh-keeping requirements. temperature and humidity. The edible fungus preservation method and device of the invention have low processing energy consumption; the temperature and humidity inside and outside the fungus are uniform; the humidity can be controlled at 70-88% after the preservation treatment; there is no surface deformation, and can be used for long-term low-temperature refrigerated storage and transportation.

Description

technical field [0001] The invention relates to a method and device for dehydrating, cooling and preserving natural food or materials whose internal moisture is easy to evaporate, including edible fungi. In particular, the present invention relates to a method and device for preserving edible fungus. Background technique [0002] In recent years, the natural food or material industry, including edible fungi, whose internal moisture is easy to evaporate has developed rapidly, but its storage, transportation and sales are mostly in the form of frozen, canned and dry products. However, the temperature and humidity requirements of this form of natural edible products or materials are low, especially the freshness of edible fungi is poor, thereby affecting their edible and commercial value to a large extent. Therefore, the long-term fresh-keeping storage and transportation of natural foods or materials whose internal moisture is easy to evaporate, including edible fungi, has beco...

AI Technical Summary

Problems solved by technology

[0007] To sum up, the deficiencies of using cooling or freeze-drying devices such as cold storage for pre-cooling and dehumidification in the past are: slow cooling speed; poor dehumidification effect; uneven internal and external humidity, or need to freeze first, destroying fresh food The shape of the fungus will lead to the deformation of the surface of the edible fungi, that is, the phenomenon of shriveling and collapse

[0018] However, the existing post-harvest rapid pre-cooling and low-temperature refrigeration preservation methods still cannot solve the uneven humidity inside and outside the bacteria, and the dehumidification of the edible fungi cannot be controlled, resulting in deformation of the surface of the edible fungus, that is, shriveling or browning, The problem of rotting phenomenon

[0019] In addition, in the actual fresh-keeping storage and transportation process, it is also found that if the existing fresh-keeping method of post-harvest rapid pre-cooling combined with low-temperature refrigeration is used to store edible fungi, fresh mushrooms with different moisture content after the same pre-cooling will travel far and wide. After storage and transportation, the effect of preservation, that is, the preservation time, varies greatly

That is, it is impossible to properly preserve freshness of edible fungi with different moisture content

Images