Fresh keeping method of shiitake mushrooms
A fresh-keeping method and the technology of shiitake mushrooms, which are applied in the direction of fruit and vegetable preservation, food ingredients as antimicrobial preservation, food preservation, etc., can solve problems such as unfavorable long-distance transportation, rotten shiitake mushrooms, and failure to meet export requirements, so as to extend the market cycle and prevent Deterioration and decay, and the effect of inhibiting the growth of bacteria
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Embodiment 1
[0029] a. Ventilate and dry the shiitake mushrooms 2 days before harvesting. The harvested shiitake mushrooms are seven to eight mature and the caps have not been opened. The edges of the shiitake mushrooms are rolled inward.
[0030] b. Spray the preservative solution evenly on the surface of the shiitake mushrooms, and dry it; the preservative solution includes the following raw materials and the weight parts of each raw material: 10 parts of basil, 8 parts of mint, 15 parts of pyrethrum, 5 parts of saponins, 12 parts of capillary, Magnolia officinalis 10 parts, 5 parts of chitosan, 5 parts of vitamin C, 1 part of tea polyphenols, 5 parts of pullulan, 100 parts of sterile water.
[0031] c. Put the above-mentioned shiitake mushrooms into an environment of 0°C and a relative air humidity of 60% for precooling for 4 hours.
[0032] d. Wrap the pre-cooled shiitake mushrooms with copy paper, and the smooth surface of the copy paper is in contact with the shiitake mushrooms; the ...
Embodiment 2
[0036] a. Ventilate and dry the shiitake mushrooms 4 days before harvesting. The harvested shiitake mushrooms are 70% mature and the caps have not been opened. The edges of the shiitake mushrooms are curled up.
[0037] b. Spray the preservative solution evenly on the surface of the shiitake mushrooms, and dry it; the preservative solution includes the following raw materials and the weight parts of each raw material: 15 parts of basil, 12 parts of mint, 22 parts of pyrethrum, 9 parts of saponins, 18 parts of capillary, Magnolia officinalis 14 parts, 7 parts of chitosan, 7 parts of vitamin C, 3 parts of tea polyphenols, 7 parts of pullulan, 110 parts of sterile water.
[0038] c. Put the above-mentioned shiitake mushrooms in an environment of 1° C. and a relative air humidity of 70% for precooling for 5 hours.
[0039]d. Wrap the pre-cooled shiitake mushrooms with copy paper, and the smooth surface of the copy paper is in contact with the shiitake mushrooms; the copy paper is ...
Embodiment 3
[0043] a. Ventilate and dry the shiitake mushrooms 5 days before harvesting. The harvested shiitake mushrooms are eight mature and the caps have not been opened. The edges of the shiitake mushrooms are curled up.
[0044] b. Spray the preservative solution evenly on the surface of the shiitake mushrooms, and dry it; the preservative solution includes the following raw materials and the weight parts of each raw material: 20 parts of basil, 15 parts of mint, 30 parts of pyrethrum, 12 parts of saponins, 25 parts of capillary, and Magnolia officinalis 18 parts, 10 parts of chitosan, 10 parts of vitamin C, 5 parts of tea polyphenols, 10 parts of pullulan, 120 parts of sterile water;
[0045] c. Put the above-mentioned shiitake mushrooms into an environment at 2° C. and a relative air humidity of 80% for precooling for 6 hours.
[0046] d. Wrap the pre-cooled shiitake mushrooms with copy paper, and the smooth surface of the copy paper is in contact with the shiitake mushrooms; the c...
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