Surfactant Agent ,Carbomer 940 Powder,Surfactant Cosmetic ,Nonionic Surfactant Hunan Insen Biotech Co., Ltd , https://www.insenhealth.com
Pleurotus ostreatus harvesting and processing points
Harvesting: When the mushroom cover is fully expanded, the color gradually darkens from the depth, the concave part is white, and the hairy material begins to appear. When the spores have not been reflected, they can be harvested. When picking, because Pleurotus ostreatus is a cluster of mushrooms, to prevent the cultivation material from picking up, picking the abstract rotation or swinging left and right, you can pick the next, if a bundle of large and small, you can use the knife to cut down, leaving the small mushroom , etc. After harvesting. Pleurotus ostreatus brittle and easy to break, when picking should pay attention to protect the integrity of the mushroom body, when the high temperature, the cover is thin, easy to roll on the edge; at low temperatures, the thick cover, quality is more brittle, when picking, they must hand stipe to force After picking. Picked mushroom body, cap diameter 2-6 cm, stipe diameter 0.5-2 cm, length 1-6 cm. Processing: Pleurotus ostreatus is picked, and first the mushroom feet are cut off according to the standard (it is necessary to cut it evenly, and no horseshoe can be formed). (1) Gradation cap diameter less than 2 cm, dark brown color, stipe length less than 6 centimeters long, are first-class mushrooms; caps 2.3 centimeters, stipe length is 1 cm for the second mushroom; cap diameter More than 3 cm for external products. The above color is natural (grey, white). (2) Fix the graded mushrooms, put them into a 10% salt water boiling pot, cook for 5-10 minutes, stir while cooking, and make them uniform. Remove the white foam on the surface and the mushrooms are cooked thoroughly. (3) The mushrooms that have been removed by cooling are quickly put into cool water tanks for cooling for 30 minutes, or they can be washed directly with tap water to cool the mushrooms and can be salted. (4) After the salt has cooled, control the water and place it in salted brine (Baume degree 23). Invert the bowl once a day until the salt water (Baume 23) does not fall. About 15 days or so. Salted in the cylinder is not allowed to fall into the debris, the mushroom body is not allowed to expose the surface. (5) The packaged good mushrooms are put into barrels according to grade and ready for sale.