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A kind of preservation method of Bailing mushroom

A fresh-keeping method and technology of Bailing Mushroom, applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve the problems that have not been fully elucidated, the application research of plant essential oils has not been reported, and can maintain the surface color and reduce browning. Occurrence and easy operation

Active Publication Date: 2017-12-15
天津市蓟县中亿建良食用菌种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

MeJA can also significantly inhibit the fruit rot of eight-ripe strawberries during storage, but has no significant effect on the fruit rot of full-ripe strawberries
At present, the antibacterial mechanism of plant essential oils has not been fully elucidated, and the influence of plant essential oils on postharvest metabolism of fruits and vegetables needs to be further studied
And there is no report on the application of plant essential oils on Bailing mushroom

Method used

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  • A kind of preservation method of Bailing mushroom
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A fresh-keeping method of Bailing mushroom, carried out according to the following steps:

[0027] (1) Choose Bailing mushrooms that are freshly harvested, with complete caps, 7-15 cm caps (palm-shaped mushrooms), white mushroom color, firm flesh, no more than 2 cm stalk length, no pests, and no mechanical damage. Put it in the pre-cooling room (the temperature of the cold room is 0-1 ℃, and the relative humidity is 90%-95%), and pre-cool it with cold air for 15 hours.

[0028] (2) Pack the pre-cooled Bailing mushrooms into plastic baskets, then treat them under reduced pressure at 40-50kPa for 15 hours, take them out and place them under normal pressure for the next step.

[0029] (3) Put the precooled Bailing mushroom into a plastic container, add tea tree essential oil and clove essential oil, the consumption of tea tree essential oil is 350 μ L / L relative to the volume of the container, and the consumption of clove essential oil is 120 μ L / L relative to the volume o...

Embodiment 2

[0054] A fresh-keeping method of Bailing mushroom, carried out according to the following steps:

[0055] (1) Choose Bailing mushrooms that are freshly harvested, with complete caps, 7-15 cm caps (palm-shaped mushrooms), white mushroom color, firm flesh, no more than 2 cm stalk length, no pests, and no mechanical damage. Put it in the pre-cooling room (the temperature of the cold room is 0-1 ℃, and the relative humidity is 90%-95%), and pre-cool it with cold air for 20 hours.

[0056] (2) Pack the pre-cooled Bailing mushrooms into plastic baskets, then treat them under reduced pressure at 60-70kPa for 20 hours, take them out and place them under normal pressure for the next step.

[0057] (3) Put the precooled Bailing mushroom into a plastic container, add tea tree essential oil and clove essential oil, the consumption of tea tree essential oil is 500 μ L / L relative to the volume of the container, and the consumption of clove essential oil is 80 μ L / L relative to the volume of...

Embodiment 3

[0061] A fresh-keeping method of Bailing mushroom, carried out according to the following steps:

[0062] (1) Choose Bailing mushrooms that are freshly harvested, with complete caps, 7-15 cm caps (palm-shaped mushrooms), white mushroom color, firm flesh, no more than 2 cm stalk length, no pests, and no mechanical damage. Put it in the pre-cooling room (the temperature of the cold room is 0-1 ℃, and the relative humidity is 90%-95%), and pre-cool it with cold air for 18 hours.

[0063] (2) Pack the pre-cooled Bailing mushrooms into plastic baskets, and then treat them under reduced pressure at a pressure of 55-60kPa for 18 hours, take them out and place them under normal pressure for the next step.

[0064] (3) Put the precooled Bailing mushroom into a plastic container, add tea tree essential oil and clove essential oil, the consumption of tea tree essential oil is 380 μ L / L relative to the volume of the container, and the consumption of clove essential oil is 120 μ L / L relati...

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Abstract

The invention relates to the technical field of fruit and vegetable preservation and in particular relates to a pleurotus nebrodensis preservation method. The method comprises the following steps: performing reduced pressure treatment on the harvested fresh pleurotus nebrodensis, and fumigating the pleurotus nebrodensis by adopting plant essential oil; filling nitrogen, and performing sealed treatment, and finally, taking out the pleurotus nebrodensis, packaging by adopting a preservative film, binding the bag opening, and storing under the condition of 0-1 DEG C until the storage period is ended. According to the method disclosed by the invention, the possibility of rot can be reduced due to use of the plant essential oil, the commodity rate is improved, and the plant essential oil comes from the essential oil extracted from natural plants and has incomparable safety advantage which cannot be achieved by chemically synthetic preservatives.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping method of Bailing mushroom. Background technique [0002] Bailing mushroom is fat and clean, rich in nutrition, excellent in taste and high in market price. It is a rare fungus with great development prospects at present. 3 to 6 days after Bailing mushroom is harvested, the water in the mushroom body will be lost in a large amount, the gills will turn brown, the flavor will deteriorate, and the commodity value will drop greatly. Therefore, prolonging the fresh-keeping time of products is an important way to meet market demand and improve efficiency. At present, the preservation of fruits and vegetables is mainly based on the traditional storage mode of ordinary low temperature and chemical preservation. The common way to keep Bailing mushroom fresh is to rinse it with 0.01% to 0.02% potassium sorbate, sodium benzoate or 0.1% to 0.5...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/148
Inventor 戴建良班立桐杨红澎王玉黄亮孙宁赵新海
Owner 天津市蓟县中亿建良食用菌种植专业合作社
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