CN106359546A - Physical fresh keeping method of lentinus edodes - Google Patents
Physical fresh keeping method of lentinus edodes Download PDFInfo
- Publication number
- CN106359546A CN106359546A CN201610764719.1A CN201610764719A CN106359546A CN 106359546 A CN106359546 A CN 106359546A CN 201610764719 A CN201610764719 A CN 201610764719A CN 106359546 A CN106359546 A CN 106359546A
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- lentinus edodess
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- physical
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- 235000001715 Lentinula edodes Nutrition 0.000 title claims abstract description 73
- 240000000599 Lentinula edodes Species 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims abstract description 62
- 238000003860 storage Methods 0.000 claims abstract description 30
- 230000018044 dehydration Effects 0.000 claims abstract description 23
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 23
- 230000006837 decompression Effects 0.000 claims description 16
- 239000003755 preservative agent Substances 0.000 claims description 11
- 230000002335 preservative effect Effects 0.000 claims description 11
- 238000003306 harvesting Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- -1 Polyethylene Polymers 0.000 claims description 6
- 239000004698 Polyethylene Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 229920000573 polyethylene Polymers 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 3
- 208000005156 Dehydration Diseases 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000010409 thin film Substances 0.000 abstract 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 16
- 210000002686 mushroom body Anatomy 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 238000004321 preservation Methods 0.000 description 10
- 230000000241 respiratory effect Effects 0.000 description 7
- 208000027418 Wounds and injury Diseases 0.000 description 6
- 230000006378 damage Effects 0.000 description 6
- 241000607479 Yersinia pestis Species 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000007423 decrease Effects 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000010812 external standard method Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of fresh keeping for picked agricultural products, in particular to a physical fresh keeping method of lentinus edodes. The physical fresh keeping method comprises the following steps of enabling fresh lentinus edodes to be subjected to dehydration treatment, then performing pressure reduction treatment under the condition of pressure being 0.030-0.035MPa, and finally storing the treated lentinus edodes into thin film bags until a storage period is finished. Compared with a conventional low-temperature fresh keeping method, the physical fresh keeping method disclosed by the invention has the advantages that the storage period can be prolonged to 42 days or above from 28 days, a chemical fresh keeping agent is not used in the whole fresh keeping process of the lentinus edodes in the physical fresh keeping method, the fresh keeping effects are good, and the physical fresh keeping method is a green safe new physical storage and fresh keeping method.
Description
Technical field
The present invention relates to agricultural product pluck after technical field of preservation of fresh and in particular to a kind of physical fresh-keeping method of Lentinus Edodess.
Background technology
Lentinus Edodess (lentinus edodes), also known as Lentinus Edodes, thick mushroom, Lentinus Edodess etc., are second-biggest-in-the-world edible fungus, China
Lentnus edodes amount and export volume all rank first in the world.The moisture content of new fresh mushroom typically more than 90%, post-harvest physiology metabolism
Vigorous, Repiration is strong, parachute-opening, brown stain, softening, spoiled easily occurs, or even the phenomenon such as clayization, rot, lose original
Color, shape, reduce its nutritive value and commodity value, after adopting loss be up to 20-30%.Therefore research and develop effectively
Mushroom preservation technology, keep storage quality, delay its senescence process, prolong storage period, lose and have to reducing after Lentinus Edodess are adopted
Significance.
The main method of mushroom preservation has at present: preservation by low temperature, controlled atmosphere, fresh chemically, ozone fresh-keeping, film are protected
Fresh, irradiated targets etc., these methods all extend the freshness date of Lentinus Edodess to a certain extent.But air adjusting preservation equipment input cost
Height, irradiated targets are limited inconvenience by irradiation bomb and are at source applied, and coating preservation operation is relatively complicated；Although the fresh-keeping behaviour of chemical agent
Make easy, but easily cause toxic residue, be detrimental to health, so that Techniques For Chemical Control is faced with formidable challenges.
Content of the invention
The shortcoming and defect existing for above-mentioned prior art, it is an object of the invention to provide a kind of physical fresh-keeping of Lentinus Edodess
Method, what energy was efficient, safe and easy realizes the fresh-keeping of Lentinus Edodess.
For realizing the goal of the invention of the present invention, inventor's following technical scheme of offer:
A kind of physical fresh-keeping method of Lentinus Edodess, sequentially includes the following steps:
(1) material choice and preparation: the Lentinus Edodess selecting fresh harvesting are Perserving materials；
In general, select fresh harvesting, mushroom body is complete, size is basically identical, color and luster is yellowish-brown, the non-parachute-opening of mushroom lid, anosis
Insect pest, the Lentinus Edodess of mechanical wound are Perserving materials,
(2) suitable dehydration is processed: Lentinus Edodess are placed in low pressure drying baker, carries out dehydration and processes 15min-20min；
(3) decompression pretreatment: the Lentinus Edodess after dehydration is processed are placed in decompressor, is 0.030mpa- in pressure
8h-9h is processed under conditions of 0.035mpa；
(4) packaging with storage: after decompression pretreatment terminates, by Lentinus Edodess adopt preservative film pack, tighten bag mouth, be placed in 0 DEG C-
Preserve under conditions of 2 DEG C, until storage period terminates.
Preferably, according to a kind of physical fresh-keeping method of Lentinus Edodess of the present invention, wherein, described step (2)
Mesolow drying baker setting temperature is 44 DEG C -47 DEG C, and pressure is 0.010mpa-0.020mpa.Low-oxygen environment can suppress Lentinus Edodess brown
Become, and do not affect the aesthetic quality of Lentinus Edodess.
Preferably, according to a kind of physical fresh-keeping method of Lentinus Edodess of the present invention, wherein, described step (2)
In by making Lentinus Edodess moisture loss 5%-8% at suitable dehydration, the moisture of Lentinus Edodess after dehydration is processed should be 80%
More than.By dehydration quick under hypoxia condition, make the new fresh mushroom of high-moisture suitably lose a small amount of moisture, can effectively reduce
In storage, mushroom body hardness declines, and suppresses growth of microorganism, and extends storage period.
Preferably, according to a kind of physical fresh-keeping method of Lentinus Edodess of the present invention, wherein, described step (3)
The ambient temperature of middle decompression pretreatment is 0 DEG C -2 DEG C.By the reduced pressure treatment of low temperature environment lower short time, can quickly reduce mushroom body
Temperature, effectively suppresses respiratory intensity, slow down aging.
Preferably, according to a kind of physical fresh-keeping method of Lentinus Edodess of the present invention, wherein, described step (4)
Middle preservative film is the polyethylene preservative film of 0.04-0.05mm thickness.By the bag film packaging of suitable depth, certainly get angry beneficial to it
Tune acts on, and can effectively suppress the Repiration of Lentinus Edodess.
Compared with prior art, the invention has the beneficial effects as follows:
1st, (moisture loss 5%-8%) is processed by suitable dehydration, can make in the new fresh mushroom storage of high-moisture
Reduce mushroom body hardness to decline, suppress growth of microorganism, reduce and rot to occur, keep higher commodity rate.This dehydration processes and adopts
The thermophilic dewatering process of low pressure in short-term (44 DEG C -47 DEG C of temperature, pressure 0.010mpa-0.020mpa,
15min-20min), low-oxygen environment can suppress Lentinus Edodess brown stain；Heat treatment can improve Lentinus Edodess removing free radical in short-term
Ability, maintains the metabolic balance of active oxygen, it is to avoid produce destruction and the injury that excessive free radical causes to film, thus protection is thin
The integrity of after birth, safeguards the normal function of cell, slow down aging.The 5%-8% of Lentinus Edodess moisture loss simultaneously does not affect its sense organ
Quality.
2nd, by the decompression pretreatment of short time, can quickly reduce mushroom temperature, effectively suppress respiratory intensity, keep Lentinus Edodess
Quality, extends storage period.Compare with Conventional cryogenic preservation method, storage period can extend to more than 42 days by 28 days.
3rd, mushroom preservation overall process of the present invention is not using chemical preservative, of good preservation effect, is a kind of thing of green safety
Reason preservation and freshness new method.
Brief description
Accompanying drawing 1 is the embodiment of the present invention 1 and comparative example Lentinus Edodess respiratory intensity change curve；
Accompanying drawing 2 is the embodiment of the present invention 1 and comparative example Lentinus Edodess firmness change curve chart；
Accompanying drawing 3 is the embodiment of the present invention 1 and comparative example Lentinus Edodess commodity rate change curve；
In figure,Represent embodiment 1,Represent comparative example.
Specific embodiment
With reference to embodiment, further illustrate present disclosure.It should be appreciated that the present invention implement do not limit to
In the following examples, any pro forma flexible and/or change that the present invention is made falls within the scope of the present invention.
In the present invention, if not refering in particular to, all of part, percentage ratio are unit of weight, and all of equipment and raw material etc. are all
Be commercially available or the industry commonly use.If no specializing, the method that embodiment adopts is technology generally in the art.
Primary raw material illustrates: the Lentinus Edodess of the present invention are plucked from Zhejiang Sheng Yuan Food Co., Ltd.
Embodiment 1
A kind of physical fresh-keeping method of Lentinus Edodess, sequentially includes the following steps:
(1) material choice and suitable dehydration are processed: select fresh harvesting (moisture is 90.2%), mushroom body complete, big
Little basically identical, color and luster is yellowish-brown, the non-parachute-opening of mushroom lid, no disease and pests harm, mechanical wound Lentinus Edodess, be placed in low pressure drying baker (setting
Temperature is 45 DEG C, and pressure is 0.010mpa-0.015mpa), carry out dehydration and process 17min, after process, the moisture of Lentinus Edodess is
83.4%.
(2) decompression pretreatment: the Lentinus Edodess after dehydration is processed are placed in decompressor, in the condition for 0.030mpa for the pressure
Lower process 8h；The ambient temperature of decompression pretreatment is 0 DEG C -2 DEG C.
(3) packaging is with storage: after decompression pretreatment terminates, Lentinus Edodess are adopted 0.04mm thickness polyethylene preservative film to pack,
Tighten bag mouth, preserve under conditions of being placed in 0 DEG C -2 DEG C, until storage period terminates.
Repeat samples 3 batch is taken to be detected.
Comparative example Conventional cryogenic method
Choosing selects fresh harvesting (moisture is 90.2%), mushroom body is complete, size is basically identical, color and luster is yellowish-brown, mushroom lid
Non- parachute-opening, no disease and pests harm, the Lentinus Edodess of mechanical wound, (temperature of ice house is 0-2 DEG C, and relative humidity is 80%- to be placed in pre- freezer
90%), using cold wind mode pre-cooling 12h, mushroom temperature is down to 0-2 DEG C.Lentinus Edodess after pre-cooling are adopted 0.04mm thickness
Polyethylene preservative film is packed, and tightens bag mouth, preserves under conditions of being placed in 0-2 DEG C, as comparison (ck).Take repeat samples 3 batch
Detected.
By the following method the Lentinus Edodess of embodiment 1 and comparative example were sampled every 7 days detecting, wherein,
(1) mensure of respiratory intensity: using sp-9890 type gas Chromatographic Determination, chromatographic condition: fid detector, column temperature 80
DEG C, 150 DEG C of temperature of vaporization chamber, n2Pressure 0.4mpa, h2Pressure 0.12mpa, air pressure 0.05mpa, quantified by external standard method；
(2) mensure of hardness: with ta-xt plus instrumental test mushroom lid hardness, probe diameter is 5.0mm, depression distance
For 3.0mm, take maximum；
(3) mensure of commodity rate: commodity rate=(there is mushroom body number/total mushroom body number of commodity value) × 100%.
The testing result of embodiment 1 and comparative example is as shown in Figure 1,2 and 3.In figure shows: using the storage of Conventional cryogenic method
Lentinus Edodess, first 14 days its respiratory intensities of storage decline relatively slow, and the 14th day its value is 139.2mg/kg-1.h-1；And the inventive method
The Lentinus Edodess of storage, preserve first 14 days its respiratory intensity rapid decrease, substantially can suppress Repiration, its value is within the 14th day
85.2mg/kg-1.h-1, it is the 61.2% of comparative example.Using the Lentinus Edodess of Conventional cryogenic method storage, under its hardness in storage
Fall is very fast；And the Lentinus Edodess of method of the present invention storage, its hardness declines relatively slowly, and hardness is 1.37 times of comparative example within the 42nd day.Separately
The Lentinus Edodess of outer employing Conventional cryogenic method storage, commodity rate is only 64.5% within the 42nd day；And the commodity rate of the inventive method is
91.8%, illustrate that the inventive method can play good fresh-keeping effect.
Thus may indicate that the inventive method compared with the Conventional cryogenic storage practice of comparative example, can effectively suppress Lentinus Edodess
Respiratory intensity, delays mushroom body to soften, and effectively keeps higher commodity rate, and application the inventive method mushroom fresh-keeping has more preferable storage
Hide effect, can prolong storage period.
Embodiment 2
A kind of physical fresh-keeping method of Lentinus Edodess, sequentially includes the following steps:
(1) material choice and suitable dehydration are processed: select fresh harvesting (moisture is 91.3%), mushroom body complete, big
Little basically identical, color and luster is yellowish-brown, the non-parachute-opening of mushroom lid, no disease and pests harm, mechanical wound Lentinus Edodess, be placed in low pressure drying baker (setting
Temperature is 47 DEG C, and pressure is 0.015mpa-0.020mpa), carry out dehydration and process 20min, after process, the moisture of Lentinus Edodess is
84.2%.
(2) decompression pretreatment: the Lentinus Edodess after dehydration is processed are placed in decompressor, in the condition for 0.035mpa for the pressure
Lower process 9h；The ambient temperature of decompression pretreatment is 0 DEG C -2 DEG C.
(3) packaging is with storage: after decompression pretreatment terminates, Lentinus Edodess are adopted 0.05mm thickness polyethylene preservative film to pack,
Tighten bag mouth, preserve under conditions of being placed in 0 DEG C -2 DEG C, until storage period terminates.
Repeat samples 3 batch is taken to be detected.Testing result shows the technique effect reaching embodiment 1, no longer goes to live in the household of one's in-laws on getting married one by one
State.
Embodiment 3
A kind of physical fresh-keeping method of Lentinus Edodess, sequentially includes the following steps:
(1) material choice and suitable dehydration are processed: select fresh harvesting (moisture is 89.5%), mushroom body complete, big
Little basically identical, color and luster is yellowish-brown, the non-parachute-opening of mushroom lid, no disease and pests harm, mechanical wound Lentinus Edodess, be placed in low pressure drying baker (setting
Temperature is 46 DEG C, and pressure is 0.015mpa-0.020mpa), carry out dehydration and process 15min, after process, the moisture of Lentinus Edodess is
82.9%.
(2) decompression pretreatment: the Lentinus Edodess after dehydration is processed are placed in decompressor, in the condition for 0.032mpa for the pressure
Lower process 8.5h；The ambient temperature of decompression pretreatment is 0 DEG C -2 DEG C.
(3) packaging is with storage: after decompression pretreatment terminates, Lentinus Edodess are adopted 0.04mm thickness polyethylene preservative film to pack,
Tighten bag mouth, preserve under conditions of being placed in 0 DEG C -2 DEG C, until storage period terminates.
Repeat samples 3 batch is taken to be detected.Testing result shows the technique effect reaching embodiment 1, no longer goes to live in the household of one's in-laws on getting married one by one
State.
Claims (5)
1. a kind of physical fresh-keeping method of Lentinus Edodess is it is characterised in that sequentially include the following steps:
(1) material choice and preparation: the Lentinus Edodess selecting fresh harvesting are Perserving materials；
(2) suitable dehydration is processed: Lentinus Edodess are placed in low pressure drying baker, carries out dehydration and processes 15min-20min；
(3) decompression pretreatment: the Lentinus Edodess after dehydration is processed are placed in decompressor, is 0.030mpa-0.035mpa in pressure
Under conditions of process 8h-9h；
(4) packaging is with storage: after decompression pretreatment terminates, Lentinus Edodess is adopted preservative film to pack, tightens bag mouth, be placed in 0 DEG C -2 DEG C
Under conditions of preserve, until storage period terminate.
2. as claimed in claim 1 a kind of physical fresh-keeping method of Lentinus Edodess it is characterised in that described step (2) mesolow do
Dry case setting temperature is 44 DEG C -47 DEG C, and pressure is 0.010mpa-0.020mpa.
3. as claimed in claim 1 or 2 a kind of physical fresh-keeping method of Lentinus Edodess it is characterised in that passing through in described step (2)
Suitable dehydration processes and makes Lentinus Edodess moisture loss 5%-8%, and the moisture of the Lentinus Edodess after dehydration process should be more than 80%.
4. as claimed in claim 1 a kind of physical fresh-keeping method of Lentinus Edodess it is characterised in that in described step (3) decompression pre-
The ambient temperature processing is 0 DEG C -2 DEG C.
5. as claimed in claim 1 a kind of physical fresh-keeping method of Lentinus Edodess it is characterised in that preservative film in described step (4)
Polyethylene preservative film for 0.04-0.05mm thickness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610764719.1A CN106359546A (en) | 2016-08-30 | 2016-08-30 | Physical fresh keeping method of lentinus edodes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610764719.1A CN106359546A (en) | 2016-08-30 | 2016-08-30 | Physical fresh keeping method of lentinus edodes |
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ID=57901036
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| CN201610764719.1A Pending CN106359546A (en) | 2016-08-30 | 2016-08-30 | Physical fresh keeping method of lentinus edodes |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106982920A (en) * | 2017-04-16 | 2017-07-28 | 浙江省农业科学院 | A kind of preprocess method for extending fresh mushroom freshness date |
| CN109662139A (en) * | 2018-12-25 | 2019-04-23 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of method of Asia freezing storage edible mushroom |
| CN110393211A (en) * | 2019-07-24 | 2019-11-01 | 沈阳农业大学 | A kind of preservation method of mushroom |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292678A (en) * | 2007-04-28 | 2008-10-29 | 隋纪成 | Fresh-keeping technique for Chinese yam |
| CN104522158A (en) * | 2015-01-19 | 2015-04-22 | 张刚 | Pleurotus nebrodensis preservation method |
-
2016
- 2016-08-30 CN CN201610764719.1A patent/CN106359546A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292678A (en) * | 2007-04-28 | 2008-10-29 | 隋纪成 | Fresh-keeping technique for Chinese yam |
| CN104522158A (en) * | 2015-01-19 | 2015-04-22 | 张刚 | Pleurotus nebrodensis preservation method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106982920A (en) * | 2017-04-16 | 2017-07-28 | 浙江省农业科学院 | A kind of preprocess method for extending fresh mushroom freshness date |
| CN109662139A (en) * | 2018-12-25 | 2019-04-23 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of method of Asia freezing storage edible mushroom |
| CN110393211A (en) * | 2019-07-24 | 2019-11-01 | 沈阳农业大学 | A kind of preservation method of mushroom |
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