First, water soak: water can isolate the air, making the mushroom discolored slowly and full body. However, the water content of the water is required to be low, and it is not allowed to be immersed in ironware and water with high iron content.
Second, sodium metabisulfite treatment: first rinse the mushroom with 0.01% sodium metabisulfite solution for 3 to 5 minutes, then soak for half an hour with 0.1% sodium metabisulfite solution, drained recently, and put it into a plastic bag for storage. The fresh-keeping effect is good at room temperature of 10 ° C to 15 ° C. Mushrooms can remain white for a long time. However, when the storage temperature exceeds 30 ° C, it can only be kept fresh for 1 day, and then it will gradually change color.
Third, kinetin preservation: soak the fresh mushrooms with 0.01% 6-amino sputum for 10 to 45 minutes, remove and drain and store, which can delay aging and keep fresh.
Fourth, longer-term preservation: plant growth retardant longer than the chemical name is succinic acid-2, 2-2 methyl hydrazide. Soak the mushrooms for 10 minutes with a long-term aqueous solution of 0.001% to 0.1%, drain and store in a plastic bag. Store at room temperature for 5 days at 5 °C ~ 22 °C, and effectively prevent browning, delay aging, and maintain fresh.
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