A kind of fresh-keeping storage method of chicken fir

Abstract

The invention discloses a fresh-keeping storage method for fir fir, which comprises the steps of impurity removal, precooling, sorting, fumigation, bagging, refrigeration and the like. The invention can effectively extend the fresh-keeping storage period of fresh chicken fir, which can be extended by 7 to 10 days, is simple and easy to operate, has good fresh-keeping effect, has no significant change in taste and appearance of chicken fir, and basically has no loss of nutritional components of chicken fir; While the taste of chicken fir is delicious and the shape remains unchanged, it greatly reduces the cost of long-term preservation of chicken fir, improves the commercial value of chicken fir; solves the problem of fresh-keeping storage during the transportation of large volumes of chicken fir, and broadens sales The market has reduced the long-term logistics transportation, resulting in economic losses caused by the deterioration and rot of the chicken fir.

Description

technical field [0001] The invention relates to the field of wild mushroom fresh-keeping technology, in particular to a fresh-keeping and storage method for fir fir. Background technique [0002] Collybia albuminosa, also known as Collybia albuminosa (scientific name: Collybia albuminosa), is the fruiting body of Collybia albuminosa. It is one of the treasures in edible fungi. "Book of Guizhou" said: "The fungus of chicken fir grows in shallow grass in autumn and July. The ground is like a hat at the beginning, and gradually it is like a cover. The sundial is covered with chicken feathers, so it is called chicken. It comes out of the soil, so it is called fir. "The meat is thick and plump, the texture is thin and white, and the taste is sweet and crisp. It contains essential amino acids, proteins, and fats for the human body, as well as various vitamins, calcium, phosphorus, riboflavin and other substances. There are many ways to eat chicken fir. It can be served as a sin...

AI Technical Summary

Problems solved by technology

[0011] The method of cold storage and fresh-keeping will not affect the mouthfeel and quality of fir fir, but the preservation period is shorter; although salt preservation is simple and cheap, it destroys the original local flavor of fir fructose to a certain extent while keeping fresh, reducing the Its value; medical stone preservation costs are high, it is difficult to scale and commercialize it, and it is limited to a small amount of preservation; vacuum low temperature preservation is not suitable for preservation of bulk commodities during the peak picking season from July to September every year, and a large number of ice cubes cause packaging , increase in production and transportation costs; sodium metabisulfite preservation uses chemical agents, and it is easy to form sulfur dioxide, so it is not the first choice for preservation; the higher the accuracy of the regulation parameters of negative pressure refrigeration and modified atmosphere preservation technology, the higher the equipment cost and equipment installation. Daily equipment operation costs are high

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