China's current annual output of fresh mushrooms has exceeded 10 million tons, accounting for more than 70% of the world's total output of fresh mushrooms. The output value of China's edible fungus is second only to grain, cotton, oil, fruit, and vegetables, and it surpasses economic crops such as tea, which has become an important industry in China's agricultural economy.
As an international health food, the nutritional value is high, which has increasingly caused consumers to “eat foodâ€. This is the case in developed countries, and domestically, as evidenced by the production, consumption, and export of edible fungi in recent years. The market space is so huge, but in recent years, the development speed and export status of the edible fungus industry is not optimistic compared with developed countries. Mushroom farmers' phenomenon of overstocking of fresh mushrooms still occurs from time to time. The reason is mainly the deep processing of edible fungi in China. Far from enough, the commercialization of edible fungi still remains in the primary stage. The backward production and processing methods make the residue of edible fungus and sulfur dioxide and other harmful substances exceed the standard. The production and processing of edible fungi in China has the problem of backward processing methods and old preservation technology. The preservation of fresh edible fungi in China still stays in the state of salt preservation, and the following defects are found in salt preservation:
1. A large amount of salt is needed for preservation, which increases processing costs. De-salting wastewater discharge causes land degradation and environmental pollution.
2. The salt content is too high for salt preservation, and it takes a long time to soak and desalt before eating. It is inconvenient to use.
3. Desalination requires the use of a large amount of drinking water. In the cities and towns where water resources are not sufficient today, it is obviously a big waste.
4. Long-term desalination results in the loss of many beneficial nutrients, rough texture, and deteriorating flavor.
5. Saline preservation due to the high permeability of salt water, making a large number of dehydration of edible fungi, the destruction of the organization form, the appearance of a far cry from the fresh bacteria. Due to the severe dehydration, the pigments are also damaged. In addition, air oxidation in long-term preservation and minerals in salt water make the color dull, and lose the appearance of attractive appetite. Therefore, salt products are increasingly unfavorable to the market. Other means of preservation such as sulphur or sulphite bleaching, although it has a certain degree of preservation effect, exceeding the standard of sulphide has become a major problem that harms human health. It has been confirmed that excessive consumption of sulfur compounds in humans can induce allergic diseases and asthma. In the traditional processing process, various methods of color protection and preservation have failed to meet the requirements of today's market, and in particular sulfur exceeds the standard, which is one of the important reasons for the export of edible fungus products in China. Every year, China's lack of preservation technology causes the edible fungus to rot and deteriorate. The loss rate is more than 20%, and the loss caused by the incorrect use of preservatives is incalculable. The foreign food preservation technology in developed countries is very advanced. Through various preservation measures to extend the shelf-life, a large number of fresh-keeping edible fungi can be sold in supermarkets to meet the diversified consumer demand for edible fungi. With the annual increase in the production of edible fungi in China, the market price of edible fungi will rapidly decline, the economic benefits of mushroom farmers will be getting lower and lower, and the preservation and processing of edible fungi will inevitably become a new profit breakthrough, therefore, China's edible fungi preservation The backwardness of technology has become an important bottleneck restricting the development of the edible fungus industry.
The "physical preservation" method of edible fungi is produced under this new demand form. Combining the specific conditions of the production of edible fungi in our country, we have done a lot of basic research on the preservation, preservation, and color protection of edible fungi from the perspectives of safety and health, and summarized the experiences and lessons of traditional preservation methods. According to foreign advanced experience, through the tireless efforts of scientific and technological personnel, finally developed a set of the latest and most practical preservation program.
The “physical preservation†method of edible fungi is based on a combination of biological preservatives and high-efficiency physical storage bags, based on a new type of scientific research technology, through the synergies of various preservative elements, to achieve controlled ripening, inhibiting the proliferation of harmful bacteria and preventing natural The purpose of the color fading of the pigment is to solve the problem of keeping the fresh color of the edible fungus well. The product fills a gap in the deep processing and preservation technology of edible fungus in China, and puts it into the market with a brand-new attitude, and succeeds in the trial production of some domestic large edible fungus deep processing enterprises. The promotion of this technology will inevitably bring considerable economic benefits to the deep-processing companies of edible fungi, and will play an invaluable role in promoting the development of edible fungus industry.
The success of this technology research has greatly shortened the gap between China's edible fungi and fruit and vegetable fresh-keeping packaging technology and the international advanced level. The technology has extended the shelf life of edible fungi (it can also protect the quality and preservation of fresh foods for six months), and the cost per kilogram of mushrooms is less than 0.1 yuan.
About the Author:
Cao Jianfei graduated from the Agricultural University of China with a master's degree in agricultural product processing and storage engineering. He has been engaged in food preservation technology R&D and post-production deep processing for agricultural product processing enterprises for many years. He is currently engaged in the promotion of food preservation technology. He mainly introduces food deep processing technology and sterilization and preservation technology. , raw ingredients, equipment, marketing, industry trends, and other information.
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