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1.将新采的平菇、凤尾菇等整理后于0.6%的食盐水中浸泡约10分钟,沥干后装入塑料袋贮藏,能保鲜5~8天。2.将采收的平菇摊放在干净的水泥地面上,用0.5%焦亚硫酸钠水溶液均匀喷洒菇体后装入塑料袋,立即封口贮藏在阴凉处即可。在10℃~25℃下可保鲜8~10天。食用时要用清水漂洗。3.于稀热米汤中加入1%纯碱或5%小苏打,冷却至室温。将鲜蘑菇浸入米汤碱液中,保持5分钟后捞出,置阴凉干燥处。此法可保鲜3天。4.用0.1%的抗坏血酸液喷洒金针菇、香菇、草菇等,装入非铁质容器内。此法
1. Freshly picked mushrooms, mushrooms and other arrangements after 0.6% salt water soak for about 10 minutes, drained and then packed in plastic bags, can keep fresh for 5 to 8 days. 2. The collected mushrooms spread on a clean cement floor, with 0.5% sodium metabisulfite aqueous solution evenly spray mushrooms into plastic bags, immediately sealed storage in the shade can be. At 10 ℃ ~ 25 ℃ can be fresh 8 to 10 days. Rinse with water when eating. 3. Add 1% soda ash or 5% baking soda to the hot rice soup, and cool to room temperature. The fresh mushrooms immersed in rice soup lye, keep 5 minutes after the fish out, set cool and dry place. This method can be fresh for 3 days. 4. Spray Flammulina velutipes, mushrooms, straw mushrooms, etc. with 0.1% ascorbic acid and load into non-ferrous containers. This method