To preserve the freshness of oyster mushrooms, a quick-freezing method is highly effective. After harvesting, the mushrooms are carefully cut into individual fruit bodies using scissors and knives, then rinsed thoroughly to remove any dirt or debris. The size of the mushroom bodies is sorted into old and tender varieties. Next, fill a pot with boiling water and add fresh mushrooms, ensuring that the amount of mushrooms does not exceed 20-30% of the water volume. Use a colander or spatula to stir the mushrooms in one direction; when they become soft, gently turn them. Once the pot begins to boil, remove the mushrooms immediately. After cooling, drain them through a sieve, then package them in non-toxic plastic food bags, either 1 kg or 0.5 kg per bag. Place the sealed bags into a food container and store them in a freezer at -18°C for long-term preservation.
For the low-temperature storage and transportation of 6-7 ripe straw mushrooms and other edible fungi, a wooden or plastic box about 40 cm high is used as the loading container. A 5 cm thick layer of crushed ice is placed on the bottom, covered with a plastic film. Then, a 20 cm thick layer of straw mushrooms is added, followed by another layer of plastic film. Another layer of crushed ice is placed on top, and the process continues until the box is full. Loading and unloading should be done carefully. Alternatively, the mushrooms can be packed in a 25 cm high cardboard box and immediately transferred to a chiller, where the temperature is reduced to 14°C. This method can extend the shelf life of straw mushrooms by 3-4 times.
The cooling method is ideal for preserving mushrooms and other edible fungi. Fresh mushrooms are placed in a 30-micron-thick plastic bag and stored in a 1°C environment, where their shelf life can reach up to 18 days. At 6°C, the shelf life is approximately 13-14 days, and at 15°C, it lasts around 5 days. To enhance freshness, a gas exchange window made from a silicone rubber membrane is embedded in the side wall of the plastic bag, allowing for controlled air exchange. This technique significantly improves freshness for 3-5 days. Another option is to clean the mushrooms, remove any mud or debris, and place them in wooden boxes with a thickness of 30-35 cm. After sealing the box, store it in an environment with a temperature of 18-20°C.
For chemical preservation methods, which are commonly used for fresh edible fungi, the following techniques are effective:
1. Soak the mushrooms in a 0.7% salt solution for 4-6 hours after harvesting. This method helps maintain color and texture.
2. Soak the mushrooms in a 0.01% sodium metabisulfite solution for 30 minutes, then drain and store them in a plastic bag. This works best at temperatures between 10-15°C.
3. Soak the mushrooms in a 0.01% kinetin (6-amino-purine) solution for 10-15 minutes before storing them.
4. Spray the mushrooms with a 0.1% B9 (daminozide) solution evenly on a clean plastic sheet. Apply the spray once, wait 3-5 minutes, and spray again. Then place the mushrooms in a plastic bag and store them in a dark, cool place at 5-10°C for up to 8 days.
These methods provide practical and effective ways to preserve the quality and freshness of mushrooms, ensuring they remain safe and nutritious for longer periods.
Burn Gel,First Aid Burn Gel,Sterilize Burn Gel,Burn Relief Gel
Roosin Medical Co.,Ltd , https://www.roosinmedical.com