Quick-frozen storage of mushrooms: In recent years, the production of shiitake mushrooms has been flourishing in all parts of the country. Since the popularization of shiitake mushrooms in Fujian, the development of bags of shiitake mushrooms in Zhejiang, Henan and Hubei provinces has been successful. The frozen storage of mushrooms has become an essential and important preservation technology for production and sales. The quick-frozen storage of mushrooms is simpler and more convenient than the mushrooms. Generally, fresh mushrooms are pre-cooled with ice water, removed and drained, rapidly frozen in an ultra-low-humidity ice storage at -50 to -60Â°C, and then stored in a cold storage at -18 to -24Â°C, and passed through the cold. The "chain" project entered the consumer's home. The nickname frozen mushroom preservation period is 1.5 to 2 years.
Flammulina velutipes frozen storage: After the fresh Flammulina velutipes are harvested, they are collected and packed in special food bags. The amount of each bag is quantified according to 100g, 200g or 500g, sealed by heat sealing or vacuum sealing, and then placed - Stored in an ice storage at 20Â°C for a shelf life of over 1 year, with excellent nutrition and flavor.
Pleurotus fast frozen storage:
1. Process flow: raw material selection â†’ sorting and grading â†’ blanching â†’ cooling â†’ draining â†’ bagging â†’ quick freezing â†’ low temperature storage.
2, raw material selection and classification: Pleurotus raw materials should be fresh and complete, the color was normal gray, mushroom cover edge cracks shallow, mushroom cap diameter of 3 cm or more, mushroom handle length cut into 1 cm. Remove spoiled mushrooms and remove impurities from the culture. Rinse the mushroom body with running water, divide the mushroom body into individual pieces, and divide it into three grades of large, medium, and small according to the diameter of the mushroom cap.
3, blanching and cooling: add fresh water in the blanching tank, add water to the tank capacity of about 2/3, adding 0.05% -0.1% of citric acid in water. After the boiled liquid is heated and boiled, Pleurotus ostreatus is poured into the trough and blanched. The amount of the oyster mushroom is 20% to 30% of the blanching liquid. Stir the mushroom body gently to make it evenly heated. Blanching fluid temperature is controlled at about 95 Â°C, generally 5 to 8 minutes. After the blanching is finished, the product is quickly cooled in cold water. After cooling, the mushroom body was placed in a clean gauze bag and dewatered in a centrifuge.
4, bagging and quick-freezing: According to the size of the classification, the mushroom into a clean plastic bag, 500 grams per bag. After sealing, Pleurotus ostreatus is sent to the quick-freezing chamber and quickly frozen at a low temperature of -25~-30Â°C.
5, low-temperature storage: Pleurotus ostreatus after quick-frozen, even into the carton bag, tightly packed, placed in a low temperature storage at -18 Â°C, until consumption
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