A kind of fresh-keeping storage method of Pleurotus eryngii

A technology of Pleurotus eryngii and antistaling agent, which is applied in the field of edible fungus preservation, can solve the problems of reducing edible quality and commodity value, restricting the development of Pleurotus eryngii industry, softening and browning, etc., and achieves non-toxic side effects, low cost, and freshness preservation. good effect

Inactive Publication Date: 2016-05-25
陆良爨乡绿圆菇业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Pleurotus eryngii is prone to dehydration, softening and browning during post-harvest storage and transportation, which reduces its edible quality and commodity value, and greatly restricts the industrial development of Pleurotus eryngii

Method used

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  • A kind of fresh-keeping storage method of Pleurotus eryngii
  • A kind of fresh-keeping storage method of Pleurotus eryngii

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for fresh-keeping and storing Pleurotus eryngii, comprising the steps of:

[0018] Step (1), the preparation of antistaling agent: described antistaling agent comprises the aqueous solution containing following component: L-cysteine ​​0.15g / L, nisin 1.5g / L, sorbic acid 0.8g / L and vitamin C1.2g / L;

[0019] Step (2), pre-cooling: select Pleurotus eryngii mushrooms that are not damaged or damaged by diseases and insect pests after harvesting, and put them in an environment of 0°C for pre-cooling for 24 hours;

[0020] Step (3), spraying: After spraying 1.5ml of antistaling agent per square centimeter on the surface of Pleurotus eryngii, the vacuum promotes penetration for 15s under the condition that the vacuum is 0.09MPa;

[0021] Step (4), storage: the Pleurotus eryngii obtained in the step (3) is placed in an environment of 0° C. and a humidity of 80% for storage.

[0022] The antistaling agent is a solution prepared from deionized water.

Embodiment 2

[0024] A method for fresh-keeping and storing Pleurotus eryngii, comprising the steps of:

[0025] Step (1), preparation of preservative: said preservative comprises an aqueous solution containing the following components: L-cysteine ​​0.20g / L, nisin 1.5g / L, sorbic acid 1.0g / L and vitamin C0.8g / L;

[0026] Step (2), pre-cooling: select Pleurotus eryngii mushrooms that are not damaged and free from diseases and insect pests after harvesting, and put them in an environment of 5°C for pre-cooling for 24 hours;

[0027] Step (3), spraying: After spraying 1.5ml of antistaling agent per square centimeter on the surface of Pleurotus eryngii, the vacuum promotes penetration for 15s under the condition that the vacuum is 0.09MPa;

[0028] Step (4), storage: the Pleurotus eryngii obtained in the step (3) is stored at 5° C. and in an environment with a humidity of 80%.

[0029] The antistaling agent is a solution prepared from deionized water.

Embodiment 3

[0031] A method for fresh-keeping and storing Pleurotus eryngii, comprising the steps of:

[0032] Step (1), preparation of preservative: said preservative comprises an aqueous solution containing the following components: L-cysteine ​​0.15g / L, nisin 1g / L, sorbic acid 1.0g / L and vitamin C1 .2g / L;

[0033] Step (2), pre-cooling: select Pleurotus eryngii mushrooms that are not damaged and free from diseases and insect pests after harvesting, and put them in an environment of 2°C for pre-cooling for 24 hours;

[0034] Step (3), spraying: After spraying 1.5ml of antistaling agent per square centimeter on the surface of Pleurotus eryngii, the vacuum promotes penetration for 15s under the condition that the vacuum is 0.09MPa;

[0035] Step (4), storage: the Pleurotus eryngii obtained in step (3) is stored at 3° C. and in an environment with a humidity of 80%.

[0036] The antistaling agent is a solution prepared from deionized water.

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Abstract

The invention discloses a preserving and storing method of pleurotus eryngii, belonging to the technical field of edible mushroom preservation. The preserving and storing method comprises the following steps: 1. preparing a preservative, wherein the preservative is a water solution containing the following components: 0.15-0.20g / L of L-cysteine, 1-1.5g / L of nisin, 0.8-1.0g / L of sorbic acid and 0.8-1.2g / L of vitamin C; 2. precooling, namely, selecting harvested pleurotus eryngii without damage, diseases and pests, precooling the pleurotus eryngii at a temperature of 0-5 DEG C for 24h; 3. spraying, namely, spraying 1.5ml of a preservative on per square centimeter of the surface of the pleurotus eryngii, promoting the infiltration in vacuum for 15s under the condition that the vacuum degree is 0.09MP; and 4. storing, namely, storing the obtained pleurotus eryngii in an environment with the temperature of 0-5 DEG C and the humidity of 80 percent. According to the preserving and storing method, the cost is low, the process is simple, the preserving time of the pleurotus eryngii can be effectively prolonged, the preserving effect is good, so that the storage quality of the pleurotus eryngii during storage and commercial distribution can be ensured.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of edible fungi, and in particular relates to a fresh-keeping and storage method of Pleurotus eryngii. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, has thick flesh, fresh texture, rich nutrition, delicious taste, and has a good health care effect. Regular consumption of pleurotus eryngii can reduce blood fat and cholesterol, and promote gastrointestinal digestion. It can enhance the immunity of the body and has a certain effect on the prevention of cardiovascular disease, diabetes, hepatitis and gastric ulcer, and is deeply loved by people. [0003] Pleurotus eryngii is a new species of rare edible fungus that integrates edible, medicinal and dietotherapy. The water content is high and the tissues are delicate. At room temperature, freshly picked Pleurotus eryngii will lose a lot of water due to evaporation 2 to 3 days after harvesting, and appear dry, d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/04
Inventor 袁绍保
Owner 陆良爨乡绿圆菇业有限公司
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