Storage of edible fungus products

July 10, 2019

First, the drying of dried edible fungi before storage is mainly to remove free water between cells. In order to facilitate storage, the moisture content of dry products is generally required to be controlled at 10% to 13%. Using natural drying or artificial drying, the drying process is the process of vaporization of water in the material, that is, water molecules absorb energy from liquid to vapor. Artificial drying is mainly convective drying. The required heat is obtained through continuous or intermittent contact with air or heated dry air, and at the same time relying on these air streams to take away the evaporated water from the objects, and achieve the purpose of drying the materials. It should be noted that when the edible fungus is over-dried, the moisture content of the dried product is too low and it is hard and brittle, and it is easily crushing and crushing, which affects the appearance quality.
Second, the packaging of dried edible fungus product packaging is the basic conditions for storage and maintenance, it requires dry packaging materials, sealing tight, pressure, moisture, moisture, so that dry products can avoid being affected by the external environment. Generally, it is packed with food plastic film bags, airtight seals (or moisture-proof paper), externally with wooden boxes or multi-layered corrugated carton boxes, and the external seams of the boxes are sealed with adhesive tape. The use of tinplate box, lined moisture-proof paper, seal welding or glue sealing for valuable edible fungus products can be maintained for a long time, but the packaging price is high.
Third, storage
1. Scientific stacking should be handled lightly and gently in storage. Avoid falling and random stacking. Use 2 meters to 2.5 meters high. The dome is not less than 80 cm from the ceiling and 30 cm from the wall. There are gaps and walkways, and wooden pilings can be ventilated to prevent moisture.
2. Treasury management Disinfects warehouses or equipment and appliances before or after the goods are put into storage. Can be used sulfur burning fumigation, or use formalin spray disinfection. Resolutely put an end to the storage of commodities that have been exposed to mildew or flammability due to moldy or excessive water content.
3. The storage of the three anti-fungal products must be “three-prevention”, ie, moisture-proof, mold-proof, and insect-proof. Since dry goods are prone to hygroscopicity and dampness, the relative humidity should be strictly controlled within the range of 50% to 70%. The bag can be placed in a pouch packed with lime or a desiccant to absorb moisture. Dry crystals will become soft after moisture, and then heat, causing mildew, insect infestation, leading to serious deterioration. When dried edible fungus products are processed, the raw materials should be selected well, fresh rot that has spoiled and spoiled should be removed, timely harvested and processed in time to ensure quality. For mold, pests can also be used to kill chemical agents, such as aluminum phosphide, carbon disulfide, etc., but to strictly control the dose must be used with caution.

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