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Key Points of Preservation, Storage and Transportation Technology for Export Shiitake Mushrooms
1. Moisture removal Freshly picked shiitake mushrooms have a relatively high moisture content and must undergo moisture removal treatment. (1) Sun drying. Place the fresh mushrooms on a drying rack, with the caps tilted upward and arranged evenly. Drying time: 3-6 hours for autumn and winter mushrooms; 6-7 hours for spring mushrooms; 1-2 hours for summer mushrooms. (2) Hot air moisture removal. Place the mushrooms with caps facing down and spread evenly on a drying rack, then place them in a homemade hot air rotary kiln and remove moisture in a 40°C environment. (3) Use a moisture removal machine. For fresh mushrooms after moisture removal, when using large packaging, the moisture content must be 70%-80%
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What are the key points for fresh-keeping processing of shiitake mushrooms for export?
I. Raw material selection The raw materials must be fresh and of normal color. The mushroom caps must be intact in shape, the stems must be complete and unblemished, and the mushrooms must retain their elegant form as when growing naturally. The flesh must be thick, the cap edges must be evenly inrolled, the partial veil must be unbroken or slightly open, and the caps must not have opened. The cap diameter must be no less than 38 mm. Free of pests and diseases, off-odors, and soil impurities. II. Raw material handling and cold storage 1. Precooling and moisture removal of raw materials To maintain good freshness and color of the raw materials, fresh mushrooms must be promptly placed in a cold store for precooling and temperature reduction after harvest. According to equipment performance and the moisture content of the fresh mushrooms, maintain an appropriate
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What issues should be noted in the export processing of fresh-keeping shiitake mushrooms?
I. Raw material selection In the processing of fresh-keeping shiitake mushrooms, the first thing to note is the freshness of the raw materials, which is an important factor determining the quality of the finished fresh-keeping shiitake mushrooms. The raw materials must be fresh, and the color must be normal; secondly, the mushroom caps must be complete and round in shape, the stems must be intact, and the mushroom bodies must retain the graceful form of natural growth; the mushroom flesh must be thick, the edges of the caps must be neatly incurred, the partial veil unbroken or slightly open, and not fully opened; the cap diameter must be no less than 38 mm; and there must be no pests or diseases, off-odors, or soil impurities. II. Raw material handling and cold storage First,
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What are the key points of preservation technology for exported fresh shiitake mushrooms?
Fresh shiitake mushrooms are not only very popular on the international market, but their price has consistently remained at -- 28 yuan RMB, with the foreign CIF price at 5-7 US dollars per kilogram. Therefore, preserved fresh shiitake mushroom exports have become another new project with high efficiency in earning foreign exchange, but exported fresh shiitake mushrooms must preserve to the greatest extent the product's natural color, shape, and the good texture of smooth caps and crisp stems. Therefore, exported fresh shiitake mushrooms must, according to international market requirements, do the following well: 1. Harvest fresh mushrooms well. To avoid fresh mushrooms having too high a water content, which causes the mushroom surface to turn black and quality to decline, do not
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