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Method and equipment for pressure-reduction freshness-retaining storage of wild edible mushrooms

A technology of wild edible fungi and equipment, applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, etc.

Inactive Publication Date: 2014-06-11
云南云菌科技(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003]The freshness preservation of decompression equipment is mostly applied to the freshness preservation of fruits and vegetables (bananas, red bayberries, blueberries, spinach, green onions, etc.), but the preservation of wild edible fungi such as matsutake Applied research, rarely reported

Method used

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  • Method and equipment for pressure-reduction freshness-retaining storage of wild edible mushrooms
  • Method and equipment for pressure-reduction freshness-retaining storage of wild edible mushrooms

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: Decompression storage and fresh-keeping equipment

[0020] see figure 1 and figure 2 When a kind of edible mushroom decompression storage equipment is used, the temperature, humidity and vacuum degree in the gas pretreatment chamber are first set on the setting plate (24), and the device is started to make the vacuum pump (11) and the refrigeration device (19) and When the air humidifier (13) pre-treats the incoming air to reach the pressure, temperature, and humidity required for storage, set the temperature, humidity, and vacuum degree in the storage room, and open the vent valve (21) to make the pre-treated stable gas into the storage room (1), while the storage room is connected to the vacuum pump (6) and the refrigeration device (20), the vacuum pump (6) continuously pumps air to reduce the pressure of the storage room, and the refrigeration device (20) refrigerates the storage room, so that The device is always in the constant low-pressure and ...

Embodiment 2

[0021] Embodiment 2: the decompression precooling fresh-keeping method of matsutake

[0022] After the harvested fresh matsutake is transported to the base through the cold chain, it is immediately put into the vacuum storage room, and the temperature in the storage room is set on the setting board to be 2±0.5°C, the humidity is 90%, and the pressure is 1.5kPa, and then the device is started , During the pre-cooling period, the quality of matsutake can be observed through the observation window. After 24 hours, take it out of the decompression refrigeration equipment and put it in a low-temperature refrigerator (temperature is 2±0.5°C, humidity is about 90%). After 15 days, the smell of matsutake is strong, and the original color of matsutake is retained. After cutting, the internal color is whiter. It is still edible, indicating that the decompression precooling method and equipment provided by the present invention can play the effect of prolonging the fresh-keeping period...

Embodiment 3

[0023] Embodiment 3: the decompression storage and fresh-keeping method of matsutake

[0024] After the harvested fresh matsutake is transported to the base through the cold chain, it is immediately placed in a vacuum storage room. The temperature in the storage room is set at 2±0.5°C, the humidity is about 90%, and the pressure is 1.5kPa. During storage, you can pass through the observation window (3) Observe the quality of matsutake. Take it out after 17 days in the decompression storage equipment, and put it into the freezer for 8 days. Although the smell of matsutake is a bit light, it still retains the original color of matsutake. The fresh-keeping method and equipment of pressure storage can play a role in prolonging the fresh-keeping period of matsutake.

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Abstract

The invention relates to a method and equipment for pressure-reduction freshness-retaining storage of wild edible mushrooms, and specifically a storage method and equipment for achieving optimal storage conditions by controlling pressure, temperature and humidity. In order to ensure a low-pressure, high-temperature and low-temperature environment of gas in a storage room, a gas pre-treating chamber is additionally arranged on conventional pressure-reduction equipment; low-pressure, high-humidity and low-temperature needs of the storage room on the gas are achieved by utilizing a vacuum pump, an air humidifier and a refrigerating device to carry out pre-treatment on the gas entering the storage room; meanwhile, the storage room is connected with the vacuum pump and the refrigerating device, so that the device is in fresh moist gas flow with constant low pressure and low temperature all the time.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping processing of agricultural products, and relates to a method and equipment for fresh-keeping storage under reduced pressure, in particular to a storage method and equipment for achieving optimal storage conditions by controlling pressure and temperature and humidity. Background technique [0002] The principle of decompression storage is: reduce the air pressure, the partial pressure of various gas components of the air will be reduced accordingly, and at the same time, fresh high-humidity air will be input to make the whole system continuously exchange gas and maintain a certain humidity environment and dynamic environment in the storage container. Constant pressure, lowering the air pressure, also reduces the partial pressure of oxygen in the container, thereby reducing the respiration intensity of fruits and vegetables, and low pressure can also slow down the increase of sugar, the consump...

Claims

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Application Information

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IPC IPC(8): A23B7/04
Inventor 罗晓莉张利菁田永生张沙沙郭永红朱萍刘绍雄
Owner 云南云菌科技(集团)有限公司
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