How to store mushrooms

Mushrooms are rich in nutrients. As one of the important ingredients on people’s tables, they have always been a favorite ingredient for many people. Edible mushrooms are prone to rot due to the peculiarities of their self-oriented structure, which means they are difficult to preserve. This has become a major factor restricting the commercial value of edible mushrooms. In the past, we mainly used the zero-degree preservation method to preserve mushrooms, but the shelf life was only about nine days.

1. How to store fresh mushrooms

After harvesting fresh mushrooms, use scissors to separate them into individual fruiting bodies, rinse them clean, and then sort them according to their size and age. Then add water to a large pot and bring it to a boil. Then put in the washed fresh mushrooms, the amount of fresh mushrooms added should be 20% to 30% of the amount of boiling water. Stir in one direction with a colander or spatula until the mushrooms become soft, then turn them over. After the pot boils, remove them from the pot and place them in a large vat of cold water. After cooling, remove them from the sieve to drain. Put 1000 grams or 500 grams into non-toxic plastic food bags of corresponding sizes and seal them. Finally, put the mushrooms into food boxes and store them in a warehouse (temperature is around -18°C). They can be taken out at any time when they need to be sold or further processed. This preservation technology is a quick-freezing dormancy preservation, which uses a suitable low temperature in a short period of time to make the cells of edible fungi quickly dormant, inhibit the activity of its respiratory enzymes, and control its metabolism. In this way, the shelf life can reach about one and a half years, and the nutrition and taste of the edible fungi can be maintained.

2. Specific preservation technology

1. Different varieties of edible fungi should be separated, and different sizes should be separated.

2. Rehydrate before quick freezing.

3. There are also some requirements for the placement of edible fungi.

4. The time and temperature of quick freezing are important.

3. How to keep oyster mushrooms fresh

Take fresh, non-moldy and non-aging oyster mushrooms, rinse them with clean water and remove impurities. During the rinsing process, turn it over and place it gently to avoid breaking it. Then put it into boiling water, scoop it out in a clockwise direction with a colander, put it into a sieve, drain the water and directly put it into a non-toxic polyethylene food bag, seal the bag (be careful not to get water droplets on the inside and outside of the bag), and finally put the mushroom bag into a plastic food box or wooden box (cardboard box), and store it in an edible fungus cold storage (temperature is -18℃). It can be taken out at any time for sale or further processing.

4. Mushroom preservation method

1. First line the box with moisture-proof paper, paste pig blood kraft paper on the seams of the box, and put a certain amount of quicklime or other desiccant (wrapped in a cloth bag) in the box. This method prevents pest eggs from obtaining suitable temperature and humidity, making it difficult for them to reproduce. The mushrooms can be preserved for one year without changing their color, aroma and taste.

2. Store fresh and clean mushrooms in cartons (the box must be lined with double-layer moisture-proof paper and 1 layer of plastic film). The moisture content of the mushrooms in the box must not exceed 3%. A carton with a volume of 0.2 cubic meters is suitable for holding 10 kilograms of dried mushrooms. If placed in an air-conditioned room at 13℃--17℃, it can be stored for 1 month to 6 months; if placed in a low-temperature cold storage at 13℃--14℃, it can be stored for more than half a year; if the relative humidity of the air-conditioned room and the cold storage is below 55%, and is equipped with an exhaust fan and a dehumidifier, the mushrooms can be stored for 2 years without changing their color, aroma and taste.