平菇营养价值的主要指标是蛋白质含量的多少,平菇的鲜菇鲜嫩程度取决于纤维素含量的多少。随着平菇生长期的延长,其蛋白质含量逐渐下降,纤维素含量则逐渐增加,从而使营养价值和鲜嫩度下降。因此,适时采收平菇,软包装速冻保鲜可使鲜菇的风味基本不变,最大限度地保存了它的营养价值,具有便于贮存、运输,远销外地,提高经济效益。 (一)平菇的采收 依平菇不同生长发育阶段外部形态和营养成分的变化,可将其整个生长过程分为五个时期:第一期,菌盖形成,颜色深灰,菌褶出现;第二期,菌盖中部隆起,呈半球形,边缘向下,呈鼠灰色;第三期,菌盖展开,连柄处下凹,边缘平伸,呈浅鼠灰色;第四期,菌盖展开,边缘上翘,呈波浪状卷曲,呈黄灰 The main indicator of the nutritional value of Pleurotus ostreatus is the amount of protein content, fresh mushroom Pleurotus depends on the degree of content of fresh cellulose. With the growth of Pleurotus ostreatus growing, its protein content gradually decreased, while the cellulose content is gradually increased, so that the nutritional value and tenderness decreased. Therefore, harvesting Pleurotus ostreatus in time and quick-freezing fresh-keeping in soft package can keep the flavor of fresh mushroom basically unchanged, and preserve its nutritional value to the maximum extent, which is convenient for storing, transporting, selling to other places and increasing economic benefits. (A) the recovery of Pleurotus ostreatus Mushroom growth and development stages according to different external morphology and nutritional content changes, the entire growth process can be divided into five periods: the first phase, cap formation, dark gray color, gill pleated ; The second phase, cap uplift central hemispherical, edge down, was gray mouse; the third phase, cap expansion, even the handle concave at the edge of the flat, pale gray rat; fourth period, bacteria Cover expansion, upturned edge, was wavy curly, yellowish gray