The perfect match
is red date and walnut inside.
Chinese red date, origins Xinjiang of China, one of the best origins of date
plant. Chewing soft outside and crisping inside, sweet outside and luscious
inside. You will get multi-vitamin as well as energy that it is always needed
during a day. The product is rich in CAMP, sugar, Vitamin C, Rutin. It can
always be enrich the blood, and make people look great. Walnut is rich in protein,
carbohydrate, calcium, phosphor, iron, microelement, and mineral substance. It
is a great healthy food.
Red Date With Walnut Red Date With Walnut,Red Date With Walnut Kernel,Jujube With Walnut,Walnut Kernel Ningxia Shun Yuan Tang Herbal Biotech Co., Ltd. , https://www.nxshunyuantang.com
Mushroom air-conditioning storage and preservation technology
Mushrooms are soft and meticulous in texture, pure in color and pure in color, rich in nutrition and unique, and are deeply loved by consumers. However, due to the high moisture content of the mushroom, the soft tissue, and the unprotected structure on the surface, the respiration and transpiration are more severe. At the same time, the mushroom is susceptible to bacterial infection and mechanical damage, resulting in deterioration and deterioration. If it is in the normal air at normal temperature, the post-harvest mushroom will change color within 2-3 days, “deteriorating and opening the umbrella, reducing the quality of food and the value of the commodity. In view of the physiological characteristics of the mushroom itself, it is very susceptible to aging and browning. There are not many studies on storage and preservation, so it is very necessary to study the best storage and preservation technology of mushrooms.The atmosphere preservation and preservation technology of mushrooms is based on the biological characteristics of mushroom senescence browning and re-growth after harvest, and first adopting low temperature to suppress Breathing and transpiration are performed while taking a very low O2 (oxygen) concentration and high CO2 (carbon dioxide) concentration to further suppress the respiration and prevent the mushroom from opening and browning, thereby significantly improving the preservation effect and extending the storage period of the mushroom. To 25-30 days (days), the technology is introduced as follows: 1. Harvesting of harvested mushrooms should be timely, generally when the full growth of the fruiting body is not sufficiently increased, if the harvesting is too early, the fruiting body is not sufficient. In the event of growth, the quality of the mushroom cannot be maintained, and the yield is reduced; when harvesting is too late, the fruiting body is more susceptible to aging, parachute formation, and discoloration, and it must be taken lightly, gently, and lightly. It is possible to reduce mechanical damage, and at the same time, to clean and sterilize the harvesting equipment and packaging containers.. 2. After processing the mushrooms after harvesting, cut the mushroom stalks, if the mushroom color is yellow or brown, release 0.5%. Rinse the citric acid solution for 10 minutes (minutes), remove and drain the water, and then quickly pre-cool the mushroom.Pre-cooling of the mushroom is very important, because at higher temperatures, it will promote the various physiological activities in the mushroom body. Accelerate nutrient consumption, water loss, after-ripening aging, browning reaction, etc.. 3. Low-temperature controlled atmosphere storage Pre-cooled mushrooms are packed in storage bags made of 0.025-m thick polyethylene plastic film. A storage bag is packed with about lkg of fresh mushrooms.After sealing and sealing, put the mushrooms in a cold storage and keep the temperature of the mushroom body at 0°C-3°C within 4-5 hours, and keep the relative humidity at 95%- 100%.The mushroom has a good storage effect when the concentration of 02 (oxygen) is 1% and the concentration of CO2 (carbon dioxide) is 10%-15%, and the mushroom body is white and has very few open umbrellas. , Generally above 10°C, the respiration of oyster mushroom is relatively strong.l0°C The respiratory intensity of the mushroom is Rco2=l00.lmg/kgh, so when the temperature decreases after the human body, that is, within 4-5h (hours), the 02 concentration in the storage bag can be reduced to 3% or less, and the CO2 concentration is increased. Above 10%, when the temperature drops to 0°C-3°C when the mushroom is suitable for storage, the respiration is gradually weakened (the mushroom's respiratory intensity Rco2=28.3mg/kgh at 0°C).02 The concentration decreases slowly and the CO2 concentration rises slowly. After high, after ld, the O2 concentration in the bag is about 1%, and the CO2 concentration is about 13%. At this time, a small needle is used to pierce a small hole in the bag, which can basically keep the proportion of O2 and CO2 concentration. In later management, Take humidifying measures to the cold storage to ensure that the relative humidity in the bag is above 95%.4.Precautions 1. The mushroom must maintain a constant low temperature during storage and should not fluctuate in temperature, otherwise it will accelerate discoloration and aging. 2. Mushrooms have a high moisture content and no protective structure on the surface. The evaporation of water is very severe. Therefore, packing in a plastic bag can not only maintain the required air-conditioning index of the mushroom body, but also maintain the humidity, prevent water evaporation, and reduce weight loss. Keep freshness. 3. Since the permeability of different plastic films is different, the permeability of the film to O2 and CO2 must be measured before storage. 4. Decreasing the concentration of radon and increasing CO, the concentration can effectively inhibit the respiratory intensity of the mushroom, but the inappropriate concentration of O2 or CO2 has a stimulatory effect on the growth of the mushroom. For example, 4% O2 concentration can stimulate the growth of the mushroom cap and cause the mushroom to open the umbrella. When the CO2 concentration is 5%, it can stimulate the elongation of the mushroom stalk, but when the O2 is reduced to 1% or the concentration of CO2 is increased to 10%, the mushroom can be completely suppressed. The growth of caps and mushroom stalks also inhibits respiration.
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