Pleurotus ostreatus can be processed and stored except for a part of fresh sales; it is processed by many methods, among which the main methods of drying and salinization are as follows: 1. The dry method generally uses dry-dry method, drying method, drying method and the like. Sun exposure is a method that is both economical and without equipment. It can also be dried or blown with the wind. However, this method is limited by weather conditions. Commonly used in the production of drying method, build a drying room, the heat source can use charcoal or briquettes, drying when the reference smoked building form. There is no smoke in the room and exhaust equipment is required. The starting temperature is controlled at about 35°C. After 10 hours, it rises to 55°C to 60°C, then gradually decreases, and it falls to room temperature in 14 hours. When consumed, soak in water, similar to fresh mushrooms. The dry oyster mushroom has a water content of 12% to 13% and is sealed and stored in a plastic bag in time. 2. Salted salt method is a common method for export processing. The steps are as follows: (1) Selection of processing mushrooms: timely harvesting, harvesting, cleaning, no impurities, no mildew, no pest damage. Requires complete cap, diameter 3 to 5 cm, remove the base of the mushroom. Pleurotus ostreatus should separate the bundled fruit bodies. (2) boiled (killed): In water, add 5% to 10% of salt, placed in steel pot or stainless steel pot, boiled, then pour in fresh mushrooms, boil 5 to 7 minutes, remove and drain water. (3) Salting: After boiling the mushroom body, according to the example of 100 kg plus 40 kg washing salt, use a layer of salt layered mushroom method, followed by filling the cylinder, and finally sprinkle 2 cm of salt at the top, to the cylinder Inject him and salt water to make the mushrooms completely soaked in salt water. (4) Adjusting acid barrels: Salting more than 20 days, you can adjust acid barrels. Exports need to use special iron barrels allocated by foreign trade departments, barrels lined with double plastic bags, uniform standards, and quantitative packaging. Adjusting the acid barreling method: First, remove the salted mushroom body from the tank and place it on the iron yarn. Control the salt water until it does not drip. Place the salt in the plastic bag according to the specified weight. Then inject the saturated salt water and use the salt. Measure whether the salt and water concentration is maintained at 22 degrees, and add less salt. The formulation of acid-adjusting drugs was: 50% citric acid, 42% sodium metaphosphate, and 8% alum. The solution was first heated with water, then poured into saturated saline, and the pH was between 3 and 3.3. Marked and coded on the outside of the barrel, accepted and shipped. China Agricultural Network Editor
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