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Detailed Explanation of Soft-Packaging Quick-Freezing Fresh-Keeping Technology for Oyster Mushrooms
Oyster mushrooms have a tender and crisp texture, making them inconvenient to transport and store. Especially during high-temperature periods and peak harvest seasons, if the processing capacity at the place of origin cannot keep up, exporting becomes difficult, and the problem of "difficulty in selling mushrooms" often arises. Therefore, the problems of oyster mushroom sales, transportation, storage, and processing should be fundamentally solved. There are three main traditional methods for storing oyster mushrooms: First, processing them into salted mushrooms for export and domestic sale. However, from the perspective of domestic sales, due to the high salt content, they need to be soaked repeatedly many times before consumption, which is not only time-consuming and laborious, but they still taste too salty when eaten, and the flavor deteriorates, making it difficult for consumers to
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Rapid Freezing and Cold Storage Preservation Techniques for Edible Mushrooms
Shiitake mushroom production has flourished across both northern and southern regions of our country in recent years. Since the popularization of bag-cultivated shiitake in Fujian, the provinces of Zhejiang, Henan, Hubei and others have successively developed bag-cultivated shiitake with successful results. Quick-freezing storage of shiitake has become an indispensable and important preservation technique in the production and sales chain. Quick-freezing storage of shiitake is simpler and more convenient than that of button mushrooms. Generally, fresh mushrooms are pre-cooled in ice water, removed and drained, then rapidly placed in an ultra-low temperature freezer at -50 to -60°C for quick freezing, and then placed in a cold storage at -18 to -24°C for storage, entering consumers' homes through the "cold chain" system.
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Key Technical Points for Quick-Freezing and Cold Storage Preservation of Edible Fungi
Quick-frozen storage of shiitake mushrooms: In recent years, shiitake mushroom production has flourished across both northern and southern parts of China. Since the popularization of bag-cultivated shiitake mushrooms in Fujian, provinces such as Zhejiang, Henan, and Hubei have successively developed bag-cultivated shiitake mushrooms with success. Quick-frozen storage of shiitake mushrooms has become an indispensable and important preservation technique in the production and sales chain. Quick-frozen storage of shiitake mushrooms is simpler and more convenient than that of button mushrooms. Generally, fresh mushrooms are pre-cooled in ice water, removed and drained, then quickly placed in an ultra-low-temperature ice storage at -50 to -60°C for quick-freezing, and then placed in a cold storage at -18 to -24°C for preservation, through
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