Storage method of Flammulina velutipes:
1: If fresh Flammulina velutipes need to be preserved, the roots can be cut off, soaked in light salt water for 10 minute, drained and stored in the refrigerator for about a week.
2. Plastic film vacuum packaging, using polypropylene plastic film packaging, sealed with high-frequency air pump, stored at low temperature, stored at 65438 0℃ for 20 days, and stored at 7~8℃ for 65438 00 days.
3. If it is a processed product (such as canned Flammulina velutipes), it is recommended to eat it immediately after opening and not to store it for a long time.
Extended reading:
Four benefits of Flammulina velutipes:
1, reducing cholesterol content.
The cholesterol content in healthy people is normal, but people's living standards have improved in recent years. People are very careless when eating, which leads to the increase of cholesterol content in the body and induces various cardiovascular and cerebrovascular diseases, especially in some middle-aged and elderly people. If it is not controlled in time, it will affect their health. Eating Flammulina velutipes for the elderly can effectively reduce the cholesterol content in the body.
2. Relieve fatigue.
People who work very hard every day are prone to chronic fatigue without a good rest. In fact, we need not only rest to relieve fatigue, but also diet to relieve fatigue. Some foods are quite effective in relieving fatigue, such as Flammulina velutipes. People who are usually too tired from work can eat Flammulina velutipes in their daily diet.
3, can inhibit cancer cells
Cancer is very harmful to human beings. So far, cancer has not been completely cured, and scientists can do nothing about many cancers. We can prevent cancer through diet, and many foods have the effect of inhibiting cancer cells. For example, Flammulina velutipes contains a substance called polysaccharide Pleurotus ostreatus, which has a very good anticancer effect. People who want to prevent cancer can also eat Flammulina velutipes.
4, can improve human immunity.
As we all know, the stronger the body's immunity, the less likely people are to get sick. Many people are weak and sick just because their immunity is too poor. Besides exercise, diet can also improve immunity. Here, I suggest you eat more Flammulina velutipes to improve your immunity, because Flammulina velutipes contains a kind of protein that can improve your immunity.
How long can Flammulina velutipes be kept in the refrigerator? How to judge if you can still eat?
Flammulina velutipes was put in the refrigerator for a few days, and it was found that it was a little longer than before, and it was still edible, as long as it was not rotten and had no odor.
Flammulina velutipes is a low-temperature fruiting fungus, and its mycelium can grow in the range of 5 ~ 32℃, but the optimum temperature is 22 ~ 25℃. Mycelia is resistant to low temperature, but weak to high temperature, and stops growing or even dies above 34℃. The fruiting body differentiated in the range of 3 ~18℃, but the optimum temperature for its formation was 8 ~10℃. Flammulina velutipes grows vigorously at low temperature, but at high temperature, the handle is slender and the lid is small. At the same time, the primordium of the fruiting body of Flammulina velutipes can occur when the temperature difference between day and night is large.
How can fresh Flammulina velutipes be preserved for a long time?
Frozen or dried is also delicious.
How long can Flammulina velutipes eat?
Generally, it begins to deteriorate after 3 days, even if plastic wrap is put for a week, it is not recommended to be practical.
How long can fresh mushrooms be preserved at room temperature?
It can be stored at room temperature for less than one day.
The main factors affecting mushroom preservation are as follows:
Temperature: The higher the temperature, the worse the preservation of mushrooms. 0-4℃ is the optimum temperature for mushroom preservation. In addition to quick freezing, freezing injury is easy to occur below 0℃.
Water quality: When the content of iron or copper in water exceeds 2 mg/L, the color of mushrooms will turn dark brown, so it is forbidden to use iron and copper utensils and tools.
Humidity: 95- 100%. Under 90%, the color becomes darker, and it is easy to open the umbrella and deteriorate.
Gas composition: an important cause of corruption, which can be suppressed by sterilization and PH adjustment.
Enzyme activity: Polyphenol oxidase is the main cause of mushroom browning.
Therefore, there are five fresh-keeping methods for mushrooms: controlled atmosphere, low temperature, radiation and chemical drugs. Low temperature and modified atmosphere have the best preservation effect.
1. Modified atmosphere preservation: PE bags with a thickness of 0.05 mm are treated by special physical methods. Mushrooms are kept fresh by simple air conditioning. The results showed that the mushrooms were fresh and tender within 3-5 days without opening the umbrella, and there was basically no browning, and the water loss rate was lower than 65438 0%. At present, breathable plastic film bags are used for packaging, and the oxygen concentration in the bags is 1%, and the carbon dioxide concentration is 10- 15%, which can keep the mushrooms white and fresh within 4 days.
2, cold storage: low temperature can keep mushrooms fresh and high quality. During storage and transportation, it is advisable to keep the temperature at 0-3℃ and the relative humidity at 90-95%.
3. Quick-freezing and fresh-keeping: within 30-40 minutes, the mushroom is quickly cooled from normal temperature to -30-40℃, the central humidity of the frozen mushroom should be -20℃, and then frozen to-18℃, which can maintain the original quality and flavor for a long time. The quick-freezing process is: raw material acceptance/cleaning/color protection/rinsing/manual sorting/air extraction/blanching/primary cooling/secondary cooling/quick-freezing/selection/icing/packaging/frozen storage/transportation.
4. Chemical medicine preservation: antiseptic cleaner: 10-20mg/L potassium sorbate and sodium benzoate; 20 mg/l sodium sulfite; 10 mg/l benzene et; 5- 10 mg/l carbendazim or thiophanate-methyl. Rinse whitening agent: rinse with 0. 1-0.5% sodium metabisulfite for 5-6 minutes; 0. 1-0.2% sodium metabisulfite plus 10 mg/l guanine solution. Anti-discoloration agent: soak in 0.0 1-0. 1% dimethylamine succinamic acid for 0/0 minute, take it out, drain it and seal it in a sterilized plastic bag, which can keep fresh for 6-8 days at 0-4℃. Soak in 0.02-0.05% ascorbic acid solution for 10-20 minutes, and the total time shall not exceed 4 hours. Spraying stable chlorine dioxide on mushrooms during fruiting period, fruiting period and before harvesting has a remarkable effect. In a word, the fresh-keeping liquid made of food additives with ascorbic acid and citric acid as the main components is added to the fresh-keeping liquid with the same weight, soaked in 0.25% pyrosulfurous acid solution for 10 minute, rinsed with clean water for 20-30 minutes, drained and stored, which not only solves the problem of deterioration in long-distance storage and transportation, but also brings economic benefits to the processing plant.
5. Salt water preservation: immediately put the cooked mushrooms into 19 pommel horse salt solution, add a proper amount of refined salt after a few days, and continue to maintain 19 pommel horse salt solution. After 4-6 days, when the aliquot, weight and pH value are stable, it can be sealed and kept fresh.
How to preserve fresh Flammulina velutipes
Storage method of Flammulina velutipes:
1: If fresh Flammulina velutipes need to be preserved, the roots can be cut off, soaked in light salt water for 10 minute, drained and stored in the refrigerator for about a week.
2. Plastic film vacuum packaging, using polypropylene plastic film packaging, sealed with high-frequency air pump, stored at low temperature, stored at 65438 0℃ for 20 days, and stored at 7~8℃ for 65438 00 days.
3. If it is a processed product (such as canned Flammulina velutipes), it is recommended to eat it immediately after opening and not to store it for a long time.
Flammulina velutipes, how to preserve it?
Put it in a fresh-keeping bag and store it in the cold layer of the refrigerator. Don't shower with water in advance, and keep the original humidity. It can be kept for three or four days. If it floats outside, it will change color quickly and cannot be saved.
How many days can the vacuum packaging of red oil Flammulina velutipes made of fresh Flammulina velutipes be preserved?
If it's vacuum packed. A month is no problem.
How long can fresh mushrooms be preserved?
It is best to eat it on the day of purchase, because it is a fungus food and it is not easy to preserve; I remember I just ate it two days ago, and it felt ok, but it didn't taste as good as before.
The shelf life of fresh Flammulina velutipes is about a few days.
If the temperature is 2-4 degrees, it can be stored for about 5-7 days.