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The Technical Focus of Preservation of Edible Mushrooms
When the number of mushroom cylinders is small, it's best to store them in a cool place. Add fresh cold water to the cylinder, filling it to 10–30% of its volume. Place a wooden frame on top of the water, then put the container of fresh mushrooms on the frame. Seal the cylinder and store it at 4–5°C for up to 10–15 days. If stored at 15–18°C, make sure the cylinder has a gas-permeable cap and keep it sealed. In this condition, mushrooms can last 5–7 days.
For saline soaking storage:
(1) Soak fresh mushrooms in a 0.6% salt solution for 10 minutes. Remove, drain, and place them in plastic bags for short-term fresh storage, lasting 3–5 days.
(2) For oyster mushrooms and Pleurotus ostreatus, cut them at the base of the stalk, then briefly immerse them in boiling 10% salt water for 0.5–1 minute. Remove, cool in cold water, drain, and place in a plastic bag for immediate use.
(3) Cut mushrooms with about 1 cm of the stalk remaining. Clean them and soak in a 16–18% salt solution. This method allows for fresh storage for up to 15 days. Before eating, soak the mushrooms in fresh water for 20 minutes to remove excess salt.
For chemical preservation methods:
(1) Soak fresh mushrooms in a 0.001–0.1% B9 solution for 10 minutes. After removing and draining, store them at 5–27°C for up to 8 days.
(2) First soak the mushrooms in a 0.01% sodium metabisulfite solution for 3–5 minutes, then transfer them to a 0.1% solution for 25–30 minutes. After draining, place them in a sealed plastic bag and store at 10–15°C for extended freshness.
These methods help maintain the quality and shelf life of mushrooms while ensuring they remain safe and flavorful for consumption. Each technique is suited for different conditions and desired storage durations, making it easier to choose the most appropriate approach based on availability and need.