Mushroom preservation technology

The refrigerated preservation of mushrooms is to use low temperature to slow down the activities of enzymes and microorganisms, inhibit the deterioration caused by the tissue chemical reaction of mushrooms, and achieve effective short-term preservation. And vacuum packaging with plastic film bags, so that the mushroom body in low oxygen and high concentration of carbon dioxide environment, with low temperature storage, delay the respiration and physiological changes, thus effectively extending the storage life of the mushroom body. The fresh-keeping process of mushrooms is divided into the following steps: mushroom picking, row temperature (or storage), sorting, cutting, refrigeration, packing, and transportation. Picking: Stop water spray the day before picking, select 60% open, pick no mushrooms and insects, round mushroom bodies, and pick mushrooms that are more than 4.5 cm in diameter. Mushroom shank down when wet, according to the size of the classification on the sieve, the temperature of the hot air is controlled at 40 °C to the mushroom cover shine does not wrinkle, the mushroom edge does not touch the hand, after the wet end of the mushroom cooling to room temperature into the library preservation. Sorting and cutting: The length of the mushroom shank of the preserved mushroom is generally one-half the diameter of the mushroom-lid cover, and the excess must be cut off. Remove the damaged mushrooms, flat umbellating mushrooms, rotted mushrooms, etc. when cutting the handle, and store them in three sizes: 4 to 4.9 cm in diameter, 5 to 5.9 cm and 6 cm in diameter. Packing: Packing is divided into 5 kinds of packaging: 3 kg, 5 kg, 7 kg, 10 kg, and 11 kg. Pre-cooled in cold storage for more than 6 hours before packaging, then pour into the bag to suck the air in the bag, pack and seal, and load it. Foam box can be. Transportation: Refrigerator trucks are generally required for shipment and the temperature is maintained at 0 to 5°C. When the outdoor temperature does not exceed 10°C, it can also be transported by truck. Note: mushrooms can not be too wet, otherwise the mushroom body black, wrinkled, inelastic. The refrigerating time can not be too long, generally in 2 weeks, the shorter the refrigerating time, the better the freshness of mushrooms. Cold storage temperature is controlled at 0 ~ 5 °C, can not be less than 0 °C, during the refrigerating process, baskets should be frequently turned to ensure that all parts of the cold evenly. The temperature in the warehouse is controlled at 0 to 3°C during packaging.

RP International Ltd is top Citrate(Citric Acid Salts) Supplier and Manufacturer in China.

Citrate is a key intermediate in metabolism. It is an acid compound found in citrus fruits. The salts of Citric Acid (citrates) can be used as anticoagulants due to their calcium chelating ability. For example, Sodium Citrate, Potassium Citrate, Calcium Citrate, Magnesium Citrate , they have different uses in food and beverage industry.

Our Annual output is 5000mt. We have professional product line for Food Additive Citrate. Our products are Kosher, ISO, Haccp, Halal certified with best quality and strict quality control.

With regards to the productions and quality control, We has advanced manufacturing facilities and professional R&D team which providing customers with safe, healthy, hygienic and high-quality products. All the productions are processed strictly in accordance with the regulations of HACCP and ISO system. We also provide value-added services based on customers` personalized requirements in both product application and technical support.

We wholesale and promise the high quality of all kinds of Citrate BP/USP with competitive price, purchase and buy Citrate Food Grade at RP International

Citric Acid Salts(Citrate)

Citric Acid Salts,Citric Acid Citrate,Food Additive Citrate,Citrate Food Grade

RP International Ltd , http://www.rp-foodadditives.com

Posted on