Flammulina velutipes, after being wrapped in aluminum-plastic composite bags, can not only effectively extend the shelf life, facilitate transportation, and carry, but also improve the appearance of goods and increase the added value of goods. Before packaging, the brown section of the fresh enoki mushroom stem should be cut off, and the deformed, spotted and spotted mushrooms should be removed and graded according to the following criteria. A: The shank length is greater than 12 cm, the cover diameter is 1.5 cm, and the color is slightly yellow and white; the second stage: the shank length is 10 to 12 cm, the cover diameter is 1.0 to 1.5 cm, and the color is dark yellow; the foreign product is 10 cm or less fine shank, Small mushrooms, or basal rough old, dark color. The packing operation can be carried out after the points are selected, and at the same time, care should be taken to avoid contact with iron and copper vessels to prevent the influence of color. Rinsing: Fresh mushrooms are washed twice in 0.05% sodium metabisulfite solution or 0.5% salt solution and then rinsed with running water for 1 or 2 times to minimize fouling residue. Softening and color protection: Add 0.5% citric acid to the clean water, preheat it to about 90°C, and put it into the mushroom for 3 to 5 minutes. This can not only make the mushroom softening, easy packaging, but also destroy its enzyme activity and stabilize the mushroom color. Remove the secretions on the surface of the mushroom body by washing it with water and drain it. Bagging and filling soup: A bunch of 50 to 100 grams of blanched needle mushroom are put into a compound bag, and then poured into a soup containing 5% to 10% of the total amount. The recipe for the soup is: 10 kg of water, 250 g of salt, and then 50 g of citric acid, 10 g of monosodium glutamate, 5 g of sodium sorbate preservative, and filtered with gauze. Sealing and Sterilization: Immediately after the compound bag is poured into the soup, seal it with a heat sealer. The width of the bag mouth seal should not be less than 0.6 cm. During sterilization, the steam temperature is controlled at 110-115°C for 10-15 minutes. After the sterilization is completed, quickly let the cold water shower cool down to 40-50°C, dry it, put it aside for 5-7 days, check it out, remove the expansion bag, and stick the qualified bag with the trademark.
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