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Pleurotus nebrodensis fresh-keeping method

A technology of Bailing mushroom and fresh-keeping bag, which is applied in the field of Bailing mushroom fresh-keeping, can solve the problems of recrystallization, water loss, severe deterioration of tissue morphology and freshness of Bailing mushroom, and achieves the effect of prolonging the preservation time.

Pending Publication Date: 2020-09-15
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Usually, the water will be lost 4 to 5 days after harvesting, and the flavor will deteriorate, resulting in a decline in its commodity value.
The traditional fresh-keeping technology adopts low-temperature freezing, but due to repeated freezing and thawing during transportation and shelf life, the recrystallization of Bailing mushroom is serious, and the deterioration of tissue shape and freshness is severe.

Method used

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  • Pleurotus nebrodensis fresh-keeping method
  • Pleurotus nebrodensis fresh-keeping method
  • Pleurotus nebrodensis fresh-keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] 1 Test method

[0018] 1.1 Bailing mushroom pretreatment

[0019] Select freshly harvested Bailing mushrooms with caps of 7-15 cm, wrap them in wrapping paper with better water absorption, seal them in foam boxes, and place them in cold storage for pre-cooling (temperature -1-2°C, pre-cooling for 15 hours). After pretreatment, the CK was taken out for other treatments, and the control group CK was not treated.

[0020] 1.2 Bag processing

[0021] 1.2.1 PE bag processing

[0022] Take out the pre-cooled Bailing mushrooms, remove the wrapping paper, and then pack them in polyethylene PE fresh-keeping bags, with 3-4 Bailing mushrooms in each bag.

[0023] 1.2.2 Microporous bag treatment

[0024] Take out the pre-cooled Bailing mushrooms, remove the wrapping paper, and then pack them in microporous fresh-keeping bags, with 3-4 Bailing mushrooms in each bag.

[0025] 1.3 Decompression treatment

[0026] Decompression treatment of Bailing mushrooms packed in PE bags: Th...

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Abstract

The invention provides a pleurotus nebrodensis fresh-keeping method. The method comprises the following steps of (1) carrying out pretreatment: selecting freshly harvested pleurotus nebrodensis, wrapping the pleurotus nebrodensis with packaging paper, sealing the pleurotus nebrodensis in a foam box, and pre-cooling the pleurotus nebrodensis in a refrigeration house; and (2) sub-packaging the pretreated pleurotus nebrodensis in fresh-keeping bags, performing reduced pressure treatment, and then performing essential oil treatment. The pleurotus nebrodensis fresh-keeping method provided by the invention is mainly used for fresh-keeping of the pleurotus nebrodensis. The pleurotus nebrodensis is subjected to packaging paper wrapping, pre-cooling, reduced pressure treatment, essential oil treatment and the like, so that the fresh-keeping time can be prolonged.

Description

technical field [0001] The invention belongs to the technical field of agricultural planting, and in particular relates to a fresh-keeping method of Bailing mushroom. Background technique [0002] Bailing mushroom, also known as Tianshan god mushroom and ferulae, is a rare mushroom species developed in recent years. The mushroom body is white in color, the meat is dense and delicate, and the flavor is strong. It is a rare fungus with great development prospects. [0003] Usually, 4 to 5 days after harvesting, the water of Bailing mushroom will be lost, and the flavor will deteriorate, resulting in a decline in its commodity value. The traditional fresh-keeping technology adopts low-temperature freezing, but due to repeated freezing and thawing during transportation and shelf life, the recrystallization of Bailing mushroom is serious, and the deterioration of tissue shape and freshness is severe. Therefore, it is necessary to design a method for prolonging the fresh-keeping ...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/154A23B7/00
CPCA23B7/00A23B7/04A23B7/154
Inventor 张怡班立桐王玉黄亮孙宁李奕葶杨红澎
Owner TIANJIN AGRICULTURE COLLEGE
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