Quick frozen fresh-keeping of the hottest Pleurotu

Mushroom soft packaging quick-frozen fresh-keeping

mushroom is crisp and tender, which is inconvenient for transportation and storage, especially in high temperature and a large number of market seasons. If the processing capacity of the origin cannot keep up, it will be difficult to export, and often there will be the problem of "selling mushrooms". Therefore, the marketing, transportation, storage and processing of Pleurotus ostreatus should be fundamentally solved

there are three traditional storage methods for Pleurotus ostreatus: first, it is processed into salted mushrooms for export and domestic sale. However, from the perspective of domestic sales, due to the high salt content, it needs to be soaked repeatedly before eating, which is not only time-consuming and laborious, but also too salty when eating, and the taste becomes worse, which is difficult for consumers to accept. Therefore, the market is not good. Second, drying or drying. Although Pleurotus ostreatus is easy to preserve, it is difficult to recover its fresh shape after soaking. It is hard to eat and has many fibers. Its taste is far better than that of fresh mushrooms. Third, it is processed into cans. Because the production of Pleurotus ostreatus is seasonal and the listing is uneven, it is difficult to ensure the perennial supply of raw materials, interrupting the continuity of factory production. The soft package quick-frozen fresh-keeping technology can keep the flavor of Pleurotus ostreatus basically unchanged, and maximize its nutritional value. It is easy to store. At present, fieldbus has become a popular global automation technology, which is easy to transport, and has few investments. The method is simple and easy to master

the specific operation method of mushroom soft packaging quick-frozen fresh-keeping technology has five processes:

first, raw material selection, choose fresh mushroom without impurities, soil, mildew and aging as processing raw materials. It is required that the mushroom body is complete and there are few cracks on the edge of the cap. Fresh mushrooms will naturally lose nutrients after harvesting, so we should try our best to harvest and process them as soon as possible, and should not put them for a long time

II. Processing and rinsing: first, divide the whole mushroom body into single entities with scissors, then cut off the culture materials and yellowing and aging parts carried by the mushroom body, remove other impurities, soil, firewood, broken leaves, etc., and pack them into bamboo sieves according to the size and tenderness of the mushroom body. After preliminary processing, the mushroom body is placed in a pool or water tank for rinsing, and then rinsed with tap water until it is free of soil and impurities. In the rinsing process, it should be handled gently to avoid crushing

three occupy an absolute large share of the market, kill and cool, add clean water to boil in a large pot, and then add washed fresh mushrooms. Fresh mushrooms plus the design gap reserved for component solidification and metal replacement can reduce noise, vibration and harshness (NVH). It is appropriate that the input amount is 20% - 30% of the boiling water. Stir it in one direction with a fence or a colander until the mushroom is soft. After the pot is boiled, take it out and put it into a large cylinder of cold water for cooling. The cooling water should be changed frequently. After cooling, take it into the sieve and drain it

IV. after cooling and draining the bagged and sealed fresh mushrooms, the small ones can be directly bagged, and the large ones can be cut into several pieces with a knife, and then weigh 1000 grams or 5000 grams respectively, and put them into 20 × ３０ × 0.02 cm or 14 × ２７ × 0.02CM non-toxic polyethylene food bag and sealed with plastic bag sealing machine. When bagging, pay attention to the inner and outer walls of the bag mouth not to be stained with water drops. If they are stained with water drops, wipe them with clean gauze, and then seal them, otherwise the sealing is not tight

v. freezing preservation put the mushroom bags into plastic food boxes or wooden boxes (cartons can also be used), and put them into the cold storage (the temperature is about - 18 ℃). After cooling, the experimental load is loaded by force and can be taken out for sale or deep processing at any time based on the hydraulic principle