-
Mushrooms Stay Fresh Longer in Fine-Pored Packaging
A horticultural researcher in the UK, after comparing several different packaging formats for mushrooms, found that mushrooms packed in shallow trays with fine-pored film (which allows gases such as oxygen to pass through) have a longer shelf life. A small area of "micropores" just a few cm square on the film lets in just the right amount of oxygen for the mushrooms to respire, while not causing phenol oxidation. This type of film also allows water to pass through so the mushrooms do not dry out. It is said that mushrooms packed with this film stay white and keep their caps tight for several days longer than those packed with ordinary perforated film and trays.
-
Key Points of Packaging Sterilization Technology for Mashed Potatoes
Raw material formula: 10 kg of mashed potato, 2 kg of egg white liquid, 1 kg each of dextrin with a starch saccharification value of 20 and clean water, 300 g of vinegar, 6.7 g of xanthan gum, 26.6 g of agar. Operation points: add egg white liquid (solid content of about 10%), dextrin (solid content of 75%) and vinegar to the mashed potato; then add 0.05% xanthan gum, agar and clean water, mix thoroughly, and make mashed potato. Product characteristics: when the product has just been prepared
-
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
-
Harvesting, Grading, and Packaging Methods for Cut Lilies
(1) Harvest time - Cut flowers when the first flower bud at the base has fully swollen and colored (the true petal color is already visible). If a single flower stem has more than 10 buds, harvesting must wait until 3 buds have colored. (2) Harvesting method - Cut with a sharp knife 15 cm above the ground (about 5-6 leaves). If the flowers cannot be graded and bunched immediately after harvest, they must be placed in clean water and refrigerated within 30 minutes (to cool them and replenish water). (3) Grading and bunching - According to stem
-
How to Choose a Packaging Box for Transporting Live Shrimp? Explained in One Article
Hakodate Seafood Foods Co., Ltd. of Hokkaido, Japan, has developed a fresh-keeping packaging box for transporting live shrimp. This packaging box uses a three-layer structure; the inner layer is a leak-proof ethylene box (the box holds water and live shrimp), the outer layer is made of styrofoam, and between the two layers there is a gap of about 5cm that can be used to hold crushed ice or a chemical refrigerant. The inner box contains seawater that has been disinfected and injected with a certain amount of oxygen. Place the live shrimp in the water, then cover it tightly and it is ready for transport. Using this kind of packaging box to transport live shrimp, even when the outside temperature is as high as
-
What are the methods for keeping shiitake mushrooms fresh with sealed packaging and refrigeration?
There are many methods for keeping shiitake mushrooms fresh, including quick freezing, refrigeration, chemical treatment, controlled atmosphere, and microwaving. Shiitake mushrooms to be kept fresh by dehydration and refrigeration should stop being sprayed with water 10 hours before harvest and be harvested when they reach eight-tenths maturity. After harvest, select them and remove impurities, cut off the mushroom stems, grade them according to customer requirements, then place the shiitake mushrooms on a mat with the gills facing down and dry them in sunlight. In autumn and spring, dry them for 3-4 hours; in summer, dry them for 1-1.5 hours. After drying, the dehydration rate of the shiitake mushrooms is 25%-30%, that is, 100 kg of fresh shiitake mushrooms becomes 70-75 kg after drying. At this point, when pinched
-
Methods for Lifting, Packaging and Transporting Jujube Nursery Stock
Packaging and transport: After lifting the seedlings, they should be trimmed promptly, mainly pruning the damaged roots, and cutting back the secondary branches to leave about 1 cm, then bundling them into bundles of a set number. If transport over a relatively long distance is required, the roots should immediately be dipped in mud slurry and wrapped well with soaked cattail bags or straw bags. If nursery stock of several varieties is packaged and transported together, a label should be tied both inside and outside each package stating the variety, grade and number of plants. For long-distance transport, soaked straw or water grass should also be packed into the gaps between the seedlings to prevent the roots from being dried by the wind
-
Detailed Explanation of Grading and Packaging Standards for Button Mushrooms (Agaricus bitorquis)
Quality Standards Basic quality requirements: fresh and clean, free of abnormal odor or taste, free of abnormal foreign moisture, carefully picked, fully developed, with maturity suitable for market or storage requirements. Special grade: same variety, excellent shape and color, cap not opened, with the inherent color of the variety, no water damage, no rot. Grade I: same variety, normal shape and color, cap not opened, with the inherent color of the variety, no water damage, no rot, no pests or diseases or other damage. Grade II
-
Packaging Methods and Technical Points for Cut Chrysanthemums
When cut chrysanthemums are transported over short distances or in small quantities, they usually do not need packaging and can be sent directly to the flower market; however, for long-distance transport, especially cross-border export of cut flowers, packaging is essential. When cut chrysanthemums are transported over short distances or in small quantities, they usually do not need packaging and can be sent directly to the flower market; however, for long-distance transport, especially cross-border export of cut flowers, packaging is essential. The packaging of cut chrysanthemums follows the general principles of cut flower packaging: (1) protect the product from mechanical damage, and
-
How should the most eco-friendly zongzi packaging be designed, and what eco-friendly packaging materials are there?
Zongzi - the most eco-friendly packaging design
条件筛选