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1. Water immersion method: The harvested enoki mushrooms are tied into small pieces of 1 kg each and immersed in clear water that meets the drinking water hygiene standards. Keep fresh for 1-2 days.
2, salt water immersion method: fresh mushrooms with 0.5% -1% food bowl water soak for 15-30 minutes, picked up, drained, sealed with non-toxic plastic bags. Can be kept fresh for 3-5 days.
3, drug treatment method: Flammulina velvety after soaking with 0.1% -0.25% sodium metabisulfite solution 10-20 minutes, picked up, drained, sealed with plastic bags. It can be stored for 6-10 days at room temperature (drink or rinsing with a solution of 0.05 x 10 (-6) citric acid in water for consumption or deep processing).
Second, the long-term storage method
1, pickled. Use high osmotic pressure of salt or sugar to kill spoilage microorganisms. Marinated, also known as salted or candied, is as follows.
(1) Salted Flammulina velutipes Flammulina velutipes was washed, rooted and removed, and then treated with saline or sodium metabisulfite solution. Then cook for 10-15 minutes. Then use 4 Baume degrees of salt water for 3-6 days. After the cylinder is inverted, it can be marinated with 25 Baume of salt water for 2-3 days. This method can basically maintain the original color, fragrance, taste and nutrient composition of the mushroom.
(2) Candied Flammulina velutipes Mushrooms are cleaned, derooted, and soaked with 0.5% calcium chloride and 0.1% sodium metabisulfite for 20-30 minutes. Then cook in 40% sugar solution for 10-15 minutes and soak for 6-10 hours. Then cook in a 65%-68% sugar solution for 10-15 minutes to cool down for 24 hours. After drying, the sugar powder is glued and sealed in a food plastic bag.
2, dry. Divided into natural dry and artificial dry two.
(1) Natural drying method. Wash the mushrooms and steam on the steamer for 10-15 minutes. Then spread to 2-3 cm in thickness on a bamboo sieve or mat to a moisture content of 12% or less. Turn it gently and gently to avoid breaking the mushroom body.
(2) Artificial drying method. Far infrared and microwave drying methods are preferred. Its product appearance and nutrient content are superior to the traditional drying room and oven drying method. However, the drying temperature should not exceed 70 degrees Celsius. Dry product moisture content should be below 12%, and sealed with a non-toxic plastic bag.
3, cans system. Flammulina velutipes was cleaned, rooted and removed, and then heated with 98°C hot water for 5}8 minutes. Then, the mixture of 2.5% saline and 0.05% citric acid was used for canning, and the product was sealed after being evacuated, sterilized, and cooled.
In addition, the mushroom can be processed into pickles and beverages.
About Fresh-keeping and Processing Technology of Flammulina velutipes
First, the short-term storage method