Grading Agrocybe aegerita, keeping the mushroom size as consistent as possible to avoid uneven temperature during quick freezing. Vacuum sealed packaging can prolong the shelf life. Pre-cooling to 0-5℃, and then cooling to below minus 39℃. The storage temperature after quick freezing is lower than-18℃, so the shelf life can reach one year.

(2) Storage in storage tanks

1. Process flow: material selection, pre-cooking, cooling, graded soup preparation, canning, exhaust sealing, sterilization and cooling, heat preservation and warehousing.

2. Key points of operation:

(1) material selection, precooking and cooling. It should be harvested before the mushroom cover is completely opened, and the mushroom body is intact without deformity or damage. Cut off the impurities at the bottom of the handle. The length of the handle should be controlled at about 10 cm, washed with clean water, boiled in boiling water for 3-5 minutes, and then taken out and quickly cooled in flowing water.

(2) grading soup. After cooling, take it out and drain it, classify it according to the size of mushroom cover, prepare 2.5% brine per 10 mm, and boil it for later use.

(3) canning. Select a 3 15 ml rotary glass bottle with capacity of 180 g and heat the soup.

(4) Exhaust seal. Heat and exhaust, and seal when the center temperature of the tank is not lower than 80℃.

(5) sterilizing and cooling. Sterilize while it is hot, the sterilization formula is 10-50 minutes/100℃, and the temperature is100-80℃ for 5 minutes, 80-60℃ for 5 minutes, and 60-38℃ for 5 minutes.

(6) heat preservation and storage. Dry the water mark on the surface of the can bottle, keep the temperature at 36 65438 0℃ for 5 days, take out the unqualified can, and then put it in storage.