LY/T 1651-2005Harvest and fresh preservation technology rules of Tricholoma matsutake (English PDF)

4.1 Preparation before harvest

The harvesting container should be clean and dry, with a flat bottom and a soft inner pad, which meets the requirements of GB 4806.1.

4.2 Harvesting time

Due to different regions, the time is different, usually in summer and autumn (see Appendix A)

4.3 Harvesting methods

4.3.1 During the harvest, wear clean soft gloves that comply with the requirements of GB 4806.1. Avoid direct contact with the hands and bacteria.

4.3.2 Harvest as follows.

a) When picking Tricholoma matsutake, gently hold the base of Tricholoma matsutake with one hand, and peel the topsoil with a bamboo or hard wood chip with a blunt tip at the other end;

b) gently press the soil downward with one hand, and gently remove the pine mushroom from the other hand;

c) When picking, do not dig large holes to destroy the bacteria pond. After harvesting, the original soil should be backfilled to try to keep the original state of the bacteria pond.

4.3.3 Collect and classify the bacteria (according to the requirements in Table 1), and place them lightly in different containers. The height of the bacteria should not exceed 30cm.

4.3.4 After picking, Tricholoma matsutake should be promptly transferred to the nearest cold storage place. When it is too late to transfer, it should be placed in a cool, ventilated place, Cover with clean, soft and breathable thin cover (such as gauze) required by GB 4806.1 to avoid sunlight, rain and pollution.

5.1 Sensory requirements

Should meet the requirements of Table 1.

Table 1 Sensory requirements

project

index

Level 1 Level 2 Level 3 form Bacterial integrity, full meat Full, the cap is not expanded, the bacteria screen is not exposed the handle is not twisted Bacterial integrity, full meat Full, the cap is slightly expanded, Endophytic curtain exposed the curtain is not broken and the stipe is not distortion Bacterial intact, full meat, cap Unfolded, ruptured inside bacteria screen, outside folds the color has the color that fresh pine mushrooms should have Odour has the odor of Tricholoma matsutake, no odor Fruiting body length (cm) >=8 >=6 Stipe diameter (cm) >=2.5 Moldy Mushroom (%) Not allowed Mushroom (%) is not allowed <=5 Impurities (%) <=0.3 <=0.5 <=1

5.2 Physical and chemical requirements

Should meet the requirements of Table 2.

Table 2 Physical and chemical requirements

Project indicator requirements Water content (%) Ash content (%) <=8

5.3 Hygiene requirements

The limit of pollutants should meet the requirements of GB 2762; the limit of pesticide residues should meet the requirements of GB 2763.

5.4 Net content

Should meet the requirements of JJF1070.

6.1 Sensory indicators

6.1.1 Form, color and smell

Use visual inspection, hand touch, and nasal sniffing to detect.

6.1.2 Child entity length

Using a measuring instrument with an accuracy of 0.1 mm, measure the length of each Tricholoma matsutake from the top of the fungus cover to the base of the fungus stem.

6.1.3 Stipe diameter

Using a measuring instrument with an accuracy of 0.1mm, measure the diameter of the upper, middle, and lower parts of each Tricholoma matsutake stalk, and take the average value.

6.1.4 Impurities

Randomly sample 500g (accurate to ± 0.1g), pick out impurities and maggots separately, and use a balance scale with a sensitivity of 0.1g to determine its mass.

The calculation is accurate to one digit after the decimal point.

In the formula.

X1--content of impurities and maggot mushrooms,%;

m2--mass of impurities, maggot mushrooms, g;

m1--sample mass, g.

6.2 Physical and chemical indicators

6.2.1 Moisture

Determined according to the method specified in GB 5009.3.

6.2.2 Ash

Determined according to the method specified in GB 5009.4.

7.1 Storage method

It can be directly packaged and sold in ice bags, modified atmosphere, refrigerated, or entered into logistics transportation, or stored in a sterilized refrigerator.

a) Use ice packs to keep freshness. There should be ice packs in the packing box. Fill with water to freeze before use. Tricholoma matsutake should be packaged separately in non-woven fabrics Put in the box, the upper layer of the box is an ice pack.

b) Use air-conditioning to keep fresh. The box (bag) should be filled with 5% carbon dioxide or nitrogen while keeping closed.

c) It adopts refrigerating and fresh-keeping, which can be used in refrigerators, fresh-keeping cabinets, refrigerated trucks and other refrigerated equipment, which meet the requirements of GB 4806.1.

7.2 Storage temperature and humidity

The preservation temperature of Tricholoma matsutake should be 2 °C -4 °C, and the relative humidity should be 85% -95%.

7.3 Shelf life

After harvest, the Tricholoma matsutake should not be stored for more than 3 days.

8.1 Group rules

From the same origin, the same batch is regarded as one inspection batch.

8.2 Sampling

8.2.1 Number of samples

In the whole batch of goods, the packaging products are based on the small packaging bags (boxes, boxes, etc.) of the same kind of goods.

Perform random sampling.

-Less than 50 pieces of the whole batch, the sampling base is 2 pieces;

-51-100 pieces of whole shipment. The sampling base is 4;

-101-200 pieces of whole shipment The sampling base is 5;

-More than.201 pieces in the whole batch, with 6 pieces as the minimum, and one additional piece for every 50 additional pieces when the quality of the small package is insufficient for inspection, the sampling volume should be appropriately increased.

8.2.2 Sampling method

Random samples are taken from the entire shipment. 1000g samples were randomly selected each time, of which 500g was used as the test sample and 500g was used as the stored sample.

The type inspection shall be taken from the products that have passed the delivery inspection.

8.3 Inspection classification

8.3.1 Settlement inspection

Before each batch of products is delivered, the producer shall conduct a delivery inspection. Settlement inspection content includes sensory indicators, signs and packaging.

Only with a certificate of compliance can it be settled.

8.3.2 Type inspection

Type inspection items are standard full item inspections. In any of the following cases, a type inspection must be performed.

a) When the national quality supervision agency or the industry competent authority requests the type inspection;

b) When there is a large difference in the results of the two previous sampling inspections;

c) When raw materials, equipment, and processes are changed;

d) when quality disputes occur;

e) Inspected once a year during normal production.

8.4 Decision principles

Use sensory indicators other than odor and mold to determine the grade of the batch of products tested. None of the indicators in the same level can reach that level.

The standard is reduced to the next level, and those who do not meet the third level requirements are foreign products.

If any of the odors, moldy mushrooms and safety indicators in the sensory indicators do not meet the requirements, the batch of products is judged as unqualified. Other If there are unqualified items in the bid, double sampling should be carried out to re-inspect the index. If the retest results are still unsatisfactory, the product shall be judged as unqualified.

9.1 Signs

The outer packaging mark shall meet the requirements of GB/T 191. It should be indicated. product name, product implementation standard, grade, quality or quantity, regulations Qualification, production date, shelf life, production company name, address, etc.

9.2 Tags

Implemented according to GB 7718.

9.3 Packaging

Packaging should meet the requirements of GB 4806.1 and GB/T 6543.

9.4 Transport

Note the following when transporting.

a) During transportation, do not mix and transport with toxic, harmful and odorous items, and lightly load and unload to avoid heavy objects from being squeezed and impacted.

b) The means of transportation shall be clean, sanitary and free of pollutants. Protect from humidity, rain and sunlight.

c) In addition to air transportation, Tricholoma matsutake should be transported under refrigerated trucks or transport equipment with insulated boxes at 2 ° C-4 ° C.

Appendix A

Tricholoma matsutake harvest season (Informative appendix)

Table A.1 Harvesting season of Tricholoma matsutake

Province, district name harvest season Heilongjiang from mid-August to late September Jilin late August to early October Yunnan from early June to late November Sichuan from late July to late September Tibet from late July to late September