Edible mushroom ice temperature fresh-keeping method

A technology of edible fungi and ice temperature, which is applied in the field of ice temperature preservation of edible fungi, and can solve the problems of short preservation period and the like

Inactive Publication Date: 2005-06-29
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Edible mushrooms are mainly kept fresh at room temperature or low temperature after harvesting. The purpose of the present invention is to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 Coprinus comatus ice temperature preservation method and effect

[0029] Ice temperature preservation processing technology Ice temperature regulator treatment→harvesting→precooling→repair, cleaning→sorting→packaging→ice temperature storage→ice temperature transportation and listing.

[0030] Freezing point regulator treatment Preharvest spray 1% vitamin C solution.

[0031] Harvest: Harvest immediately after the freezing point regulator dries. It is required to be free from diseases and insect pests and meet food safety standards; the mushroom buds are fully grown, the bell-shaped lid is elongated, the bacterial ring is not loose to slightly loose, and it has the typical color and shape of the variety.

[0032] Pre-cooling reduces the field heat and respiratory heat of Coprinus comatus within the first time after harvesting, so that the temperature of the mushroom body drops to 3-5°C.

[0033] Repair, cleaning and sorting: keep the stalk, the stalk end i...

Embodiment 2

[0038] Example 2 Ice temperature preservation method and effect of Pleurotus eryngii

[0039] Ice temperature preservation processing technology Harvesting→precooling→repair→ice temperature regulator treatment→draining→sorting→packaging→ice temperature storage→ice temperature transportation and listing.

[0040] Harvesting requires no pests and diseases and meets food safety standards. The fruiting body is sufficiently large, and the flesh is thick; the cap is about to flatten, gray-brown, and the edge of the cap is slightly involuted; the gills are initially formed, milky white.

[0041] Pre-cooling reduces the field heat and respiratory heat of Pleurotus eryngii mushrooms within the first time after harvesting, so that the temperature of the mushroom body drops to 3-5 °C.

[0042] Finishing Keep the shank, the shank end is cut flat and smooth, and there is no nick on the beveled surface.

[0043] Freezing point regulator treatment and draining After immersion in 1% vitamin...

Embodiment 3

[0049] Example 3 Ice temperature preservation method and effect of shiji mushroom

[0050] Ice temperature preservation processing technology Ice temperature regulator treatment→harvesting→precooling→repair→sorting→packaging→ice temperature storage→ice temperature transportation and listing.

[0051] Freezing point regulator treatment Spray 1% vitamin C solution before harvest.

[0052] Harvest: Harvest in clumps immediately after the freezing point regulator dries. It is required that it is not harmed by diseases and insect pests and meets food safety standards. The edge of the cap is slightly flattened inwardly.

[0053] Pre-cooling reduces the field heat and respiratory heat of the mushroom body in the first time after harvesting, so that the temperature of the mushroom body drops to 3-5°C.

[0054] Finishing Repairs with a little growth medium at the base.

[0055] Sorting The mushroom body is thick, with typical color, taste and hardness; the mushroom body is complete...

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Abstract

The invention provides an edible mushroom ice temperature fresh-keeping method, which comprises the following parts, edible mushroom ice temperature fresh-keeping collection and raw material standard, edible mushroom ice temperature processing technology, ddible mushroom ice temperature processing key technology, and edible mushroom ice temperature fresh-keeping standard, wherein the process comprises collection, precooling, repairing, ice temperature modifier disposing, airing, sorting, packaging, ice temperature storing, and ice temperature transporting.

Description

(1) Technical field [0001] The ice-temperature fresh-keeping method for edible fungi of the invention belongs to the field of storage, fresh-keeping and processing of agricultural products. It is specially used for post-harvest storage of medium and high-grade edible fungi, and can be used for post-harvest storage of high-grade fruits and vegetables such as peaches, which can drive a high-tech industry. (2) Background technology [0002] Edible and medicinal fungi (hereinafter referred to as edible fungi) have a short production cycle and wide adaptability. Through the careful arrangement of species, space and time, modern facilities can be used for multi-variety and multi-crop production. One investment, effective for many years, can also be used Field microclimate intercropping production. What is especially important is that the culture materials for edible fungi are mainly grain grass, cotton seed hulls, cotton stalk powder, bagasse, bran, miscellaneous wood chips, etc....

Claims

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Application Information

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IPC IPC(8): A23L3/36A23L31/00
Inventor 孙元敏成圣林蒋宁菊章网刘邮洲
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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