First, the storage and transportation of mushroom preservation principle: The use of low temperature, low oxygen and high concentration of carbon dioxide environment to inhibit the activities of enzymes and microorganisms, slow down the respiration and biochemical reactions, thereby effectively extending the shelf life of mushrooms. Second, the process and technical points: Mushroom harvesting -> Grading -> Trimming -> Pharmacy anti-corrosion -> dry (dehumidification) - → pre-cooling - - → packaging - → storage storage - → transport - → marketing 1. Mushrooms were harvested and sprayed with water on the fungus rods 1 day before the mushrooms to prevent the mushrooms from being blackish and rough due to the high water content. The quality was reduced, and 60% (with membrane), no lesions, and no worms were selected.蛀 圆 圆 圆 圆 圆 圆 圆 圆 圆 圆 圆 圆 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 4.5 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。. Picking time and method: Mushrooms can be harvested once in the morning and evening of the day. Winter mushrooms are suitable for picking in the morning. At this time, the temperature is low, and the metabolism of the mushroom body is slow. The fresh mushrooms are not easy to open and can guarantee the quality. When picking the bottom of the mushroom shank, turn left and right, gently unscrew, do not bump around the small mushroom with a large mushroom culture material, the acquisition of mushrooms will be concentrated in one place. 2. Classification, dressing for preservation of mushrooms The length of the mushroom is generally taken to be 1/2 of the diameter of the mushroom lid. Therefore, it is necessary to cut out the excess part, and at the same time cut the product according to the size of the product basket and remove it. There are lesions, insect pests, deformities, damage mushrooms, open mushroom, mud mushrooms, rotten mushrooms, necessary repairs to the crank, cover, super-scale mushrooms. 3. Antiseptic treatment of medicaments In order to prolong the preservation time, commonly used suitable concentration of salt solution or ascorbic acid, citric acid-based food additive is formulated into a solution and then picked up to dry and placed in an air-cooled cold store for pre-cooling and dehumidification. 4. Pre-cooling, packaging, storage and storage Put fresh mushrooms that have been treated with antiseptics and dried in plastic into plastic baskets, move them into a cold store at 1-4°C, pre-cool them, continue cooling and dehumidification, and then treat the treated fresh mushrooms. Graded packaging. At present, the packaging is divided into large and small packaging, according to the size of the mushroom cover diameter: L level, mushroom cover diameter of 6cm or more; M level, mushroom cover diameter of 5cm or more; S-class, mushroom cover diameter of 4cm or more. After grading, the large-packaged fresh mushrooms are first packed into transparent non-toxic film bags, which are evacuated and sealed, then put into heat-insulated plastic foam boxes and packed in cardboard boxes. The net weight of each box is 5kg or 10kg, and then sealed with paper glue. Level, weight and shipping date. The small package is placed on a plastic tray. Each box has a net weight of 100g. It can hold between 4-8 pieces. The mushroom pleats are arranged upwards and neatly arranged. The outside is wrapped with special transparent plastic wrap, and then sealed in a graded packing. , shipping date. Unpackaged all-terrain storage, the temperature in the cold room is controlled at 0-2°C; the temperature of the packaged fresh mushroom storage room can be controlled between 0-5°C. Under normal circumstances, the packaged fresh mushrooms must be shipped immediately, otherwise it will affect the quality of the mushrooms. 5. When the product transportation and sales temperature is lower than 15°C, it can be transported by ordinary cars, otherwise it must be transported by a refrigerated truck (1-3°C). At this time, manufacturers should pay attention to domestic and international transport time, business sales time should be within the effective period of preservation, so as not to affect the preservation effect, resulting in mushroom body membrane, quality decline. At present, exporting and exporting manufacturers of shiitake mushrooms follow the internationally accepted cold chain transportation (using refrigerated containers), through distribution roads—sea—road transportation, and finally to the markets and consumers, adopting fresh-keeping methods to ensure fresh mushrooms. the quality of. Third, pay attention: 1. The finished mushroom cut bogey mushroom handle with wood chips. 2. Due to inadvertent dehydration, excessive water loss, resulting in mushroom body black, wrinkled, loss of elasticity, so the humidity should not be too much. 3. The refrigerated time of the mushrooms should be controlled within 14 days. The shorter the refrigerating time is, the better the freshness of the mushrooms. 4. During the refrigerating process, baskets should be frequently turned and moved to ensure that all parts are cooled evenly, and the temperature of the warehouse should be kept constant. Refrigeration temperature can not be lower than 0 °C to prevent frostbite body. 5. Mushrooms produce odors during storage, especially for long periods of storage and transportation. This is mainly due to the fact that after being packaged into boxes, the metabolism is still very strong. The oxygen in the box is vacuum-packed and the oxygen is scarce. The mushrooms are subjected to anaerobic respiration and thus produce odors. The current solution is to absorb odor and ethylene by lowering the temperature of the mushroom body, suppressing metabolism, or adding a pack of deodorant or adsorbent per case.
Nutrient ingredients: Chinese red jujube are quite rich in Protein, Calcium, Vitamin C, Iron which are highly demanded by human body.
Character: Superior quality, equal size, dark red, tastes juicy and sweet, thick fresh while small kernel.
Origin: Origin from China which is the best place for plant jujube in the world, where there is Plenty of sunshine & pure mountain water.
Functions: Nourish blood for women; Maintain beauty and keep young; Anticancer; Improving muscular strength and weight; Improve the body's immune function; Prevent liverdiseases; Soothe the nerves; Anti-allergy.
Uses: Chinese red jujube can be used as fruit, snack, Chinese traditional medicine, also can be used to make soup, breads, cake, candy, compote and jam.
Sayings: Eating three jujube everyday you will always stay young; Chinese jujube is regarded as the Kind of Fruit
Packing: 10kg/Carton or as you like
Storage: In cool and dried place
Shelf life: 365 days
Red Dates,Sweet Red Dates,Dried Red Dates,Fresh Red Dates
NINGXIA HONG RISING BIOLOGICAL TECHNOLOGY CO.,LTD. , http://www.hongrisinggoji.com