Four new methods for the preservation of edible fungi


Edible mushroom bodies are easily browned and rot and are not easily preserved, which affects the commercial value of edible fungi. Now introduce a few new methods for the preservation of edible fungi.
1. The new method of chemical preservation of Pleurotus ostreatus removes impurities from fresh mushroom and spreads it on a clean mulch. Made of a certain concentration of chemical preservatives (0.3% of calcium propionate, 0.1% of potassium sorbate, and 0.25% of sodium sulfite). Spray evenly on the front and back of Pleurotus ostreatus using a sprayer, and then place it in a fully closed plastic bag. Stored in a clean and sanitary place, the preservation period can be about 26 days.
2. Fresh-keeping of shiitake mushrooms Choose fresh shiitake mushrooms and use hot-air drying or sun drying to reduce the water content of the mushrooms to about 75%, and then remove the impurities from the base of the mushroom stems. In the cold store, the shiitake mushroom treated in the above-mentioned manner is put into a special plastic bag and vacuum-packed to make the mushroom body under low oxygen and high carbon dioxide, with an appropriate storage temperature of 0 33° C., to delay the respiration and physiological changes. Effectively extend the shelf life of mushrooms, maintain good quality and meet market sales needs.
3. The new method of quick-frozen and fresh-keeping of straw mushroom will remove the impurities from the base of the oval-shaped straw mushroom fruit body and put it into a plastic box. The stone will be added into the box and the water will be immersed in the mushroom surface. And then stored at low temperature (-20 ~ -22 °C), can be preserved for about 70 days, taste, color, total Amino Acids and other indicators are better.
4. Flammulina Mushrooms Sodium metabisulfite Preservation Method After the harvested Flammulina velutipes are rinsed, soak for 10-20 minutes with 0.1%-0.25% sodium metabisulfite, remove and drain, and seal them with plastic bags. It can be stored for 6 to 10 days at room temperature and still maintain its original flavor and color.

Amino acids are biologically important organic compounds composed of amine and carboxylic acid functional groups, along with a side-chain specific to each amino acid. With biological significance, amino acids are important in nutrition and are commonly used in Nutritional Supplements, fertilizers, and food technology. Industrial uses include the production of drugs, biodegradable plastics, and chiral catalysts.

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