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Mushroom fresh-keeping technique

A technology of mushrooms and technology, applied in the field of mushroom preservation, can solve the problems of reducing edible quality, commodity value, dark brown color, etc., and achieve the effects of delaying respiration and biochemical reactions, and prolonging preservation time.

Inactive Publication Date: 2009-06-17
孙立民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Under normal temperature and in normal air, mushrooms will deteriorate within a day or two after harvesting, the stipe will elongate, the cap will open, and the color will be dark brown, which will reduce the edible quality and commodity value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] Pack the precooled mushrooms into storage bags made of polyethylene plastic film with a thickness of 0.025 mm, and each storage bag is filled with about 1 kg of fresh mushrooms. After sealing and filling the mouth, put the mushrooms in the cold storage for storage. Within 4-5 hours, the temperature of the mushroom body will be reduced to 0-3°C, and the relative humidity will be kept at 95%-100%. Mushrooms have a good storage effect when the concentration is 1% at 0, and the concentration of CO is 10% to 15%, and the color of the mushroom body is white, and the umbrella is rarely opened. When the mushrooms are just entering the warehouse, the temperature is relatively high, generally above 10°C, and the respiration of the mushrooms is relatively strong. When the temperature drops to 0-3°C, which is a suitable storage temperature for mushrooms, the respiration gradually weakens. After 1 day, the concentration of O in the bag reaches about 1%, and the concentration of CO i...

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PUM

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Abstract

The present invention provides a mushroom fresh-keeping technique comprising steps of putting fore-cooled mushroom in to a preservation bag made by vinyon film with a thickness of 0.025mm, sealing the bag, putting the mushroom bag into a ice house for preservation, reducing the temperature of the mushroom body to 0-3 DEG C within 4-5 hours, remaining a relative moisture of 95%-100%, controlling the concentration of O2 in the preservation bag in 1-2%, and controlling the concentration of CO2 in 10-15%. Activity of enzymes and microbe can be inhibited in the environment of low temperature, high moisture, low O2 and high CO2, respiration action and biochemical reaction can be delayed, sequentially, fresh-keeping time of the mushroom body can be prolonged effectively.

Description

Technical field [0001] The invention relates to the field of fresh-keeping technology, in particular to a mushroom fresh-keeping technology. Background technique [0002] Edible mushrooms are ideal natural or multifunctional foods. The most commonly eaten mushroom in the world is currently called Agaricus bisporus. There are many kinds of mushrooms in our country, and the plant lectin extracted from Agaricus bisporus has anti-tumor activity; Edible mushrooms are rich in protein, fat, sugar, calcium, phosphorus and other nutrients, and they taste delicious. It is both suitable and can be eaten in a variety of ways such as frying, stewing, stewing, roasting, etc. It can be called a mountain delicacy with "vegetarian meat". Regular consumption has the effects of strengthening the body's immunity, enhancing the body's resistance, improving intelligence and happiness, replenishing qi without hunger, and prolonging youth. Mushrooms are used as medicine, which has the functions ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/04A23B7/148
Inventor 孙立民
Owner 孙立民
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