Home › Mushroom Cultivation › Article

Detailed Explanation of Key Points of Button Mushroom Preservation Techniques

Mushroom Cultivation 0 views
To extend the storage life of button mushrooms and maintain the quality, color and flavor of the fruiting bodies, the preservation techniques are introduced here, and farmers may choose appropriately according to their conditions. 1. Controlled atmosphere preservation. At room temperature, use breathable plastic bags for packaging, keep the oxygen inside the bag at about 1%, and control carbon dioxide at 10%-15%, which can keep button mushrooms fresh in color and excellent in quality within one week. 2. Low-temperature preservation. Low temperature can maintain the freshness and excellent quality of the fruiting bodies. After harvest, 90%-95

To extend the storage life of button mushrooms and maintain the quality, color and flavor of the fruiting bodies, the preservation techniques are introduced here, and farmers may choose appropriately according to their conditions.

1. Controlled atmosphere preservation. At room temperature, use breathable plastic bags for packaging, keep the oxygen inside the bag at about 1%, and control carbon dioxide at 10%-15%, which can keep button mushrooms fresh in color and excellent in quality within one week.

2. Low-temperature preservation. Low temperature can maintain the freshness and excellent quality of the fruiting bodies. After harvest, 90%-95% relative humidity and a temperature of 0-3°C are the most suitable storage environment. During preservation, the temperature and humidity are required to be relatively stable, and should not be variable or change abruptly.

3. Quick-freezing preservation. Add 0.3% citric acid to boiling water at 100°C, then put 15 kg of fresh mushrooms into 100 kg of boiling water at a time, blanch for 90-150 seconds, and stir at any time to heat the fruiting bodies evenly, so that the surface is light yellow, elastic and glossy, cooked but not mushy. After blanching, rinse the fruiting bodies promptly with cold water at 10-20°C, then move them into a flowing cold water pool at 3-5°C to continue cooling, and then send them to the cold storage. Keep the core temperature of the frozen mushrooms below -18°C, which can maintain the original quality and flavor of button mushrooms for a long time.

4. Brine preservation. Immediately place the blanched button mushrooms in a salt solution of 18 degrees Baume for soaking. The specific operation is: pour 25 kg of blanched mushrooms into 250 kg of 20% salt solution, then continue to add refined salt to cover the surface, and after several days add an appropriate amount of refined salt again, mix well and make the Baume degree reach 18 degrees; after 4-6 days, once the salt content and pH are stable, cover and seal for preservation.

Related Articles