In recent years, the production of shiitake mushrooms has been developing vigorously in all parts of the country. After the popularization of shiitake mushrooms in Fujian province, the development of bags of shiitake mushrooms in Zhejiang, Henan and Hubei provinces has been successful. The frozen storage of mushrooms has become an essential and important preservation technology for production and sales. The quick-frozen storage of mushrooms is simpler and more convenient than the mushrooms. Generally, fresh mushrooms are precooled with ice water, removed and drained, rapidly frozen in a cryogenic ice bank at a temperature of 50 to 60°C, and then stored in a cold storage at 18 to 24°C, passing through the cold chain. "The project entered the consumer's home, and it is said that the frozen mushroom has a preservation period of 1.5 to 2 years. Flammulina velutipes frozen freshly preserved Flammulina velutipes were harvested, packed and packed in special food bags. The amount of each bag was quantified by l00 grams, 200 grams, or 500 grams, and sealed by heat sealing or vacuum sealing. Stored in °C ice storage, the preservation period of more than 1 year, nutrition and flavor are superb. Pleurotus ostreatus frozen storage 1, the process of raw material selection → finishing classification → blanching → cooling → drain → bagging → quick freezing → low temperature storage. 2, raw material selection and classification Pleurotus ostreatus raw materials should be fresh and complete, normal gray color, mushroom cover edge cracks shallow, mushroom cover diameter of 3 cm or more, mushroom handle length cut into 1 cm. Remove spoiled mushrooms and remove impurities from the culture. Rinse the mushroom body with running water, divide the mushroom body into individual pieces, and divide it into three grades of large, medium, and small according to the diameter of the mushroom cap. 3, blanching and cooling plus fresh water in the blanching tank, add water to the tank capacity of about 2/3, adding 0.05% to 0.1% of citric acid in water. After the blanching liquid is heated and boiled, the oyster mushroom is poured into the trough and blanched. The amount of the oyster mushroom is 20% to 30% of the blanching liquid. Stir the mushroom body gently to make it evenly heated. Blanching fluid temperature is controlled at about 95 °C, generally 5 to 8 minutes. After the blanching is finished, the product is quickly cooled in cold water. After cooling, the mushroom body was placed in a clean gauze bag and dewatered in a centrifuge. 4, bagging and quick freezing according to the size of the classification, the Pleurotus ostreatus into a clean plastic bag, 500 grams per bag. After sealing, Pleurotus ostreatus will be sent to the quick-freezing chamber and quickly frozen at a low temperature of 25 to 30oC. 5. After the low-temperature storage of Pleurotus ostreatus has been frozen, the bag is placed in a carton. After being tightly packed, it is stored at a low temperature of 18°C ​​until it is consumed.