香菇高級片型製品之開發

Abstract

為開發香菇高級片型之製品，以拓展更高層次的消費市場，藉以減少外來一般香菇產品對本省產銷競爭之壓力。 筆者等乃以本省現有之生產形式，著手訂定採收階段標準，再研究鮮菇之切片、包裝、儲存、運銷及各種乾製方法與其品質之關係，進而經行政院農業委員會，臺灣省農林廳等有關單位，輔導農會透過鄉間小路之行銷品牌，進行推廣試銷。 結果所訂定之採收階段標準，除作成單張掛圖提供業者之參考外，更納入香菇分級標準檢驗法之我國國家標準(9)(CNS)。 鮮菇之切片，在計畫中委由本所農機系完成50kg/小時之手動式及500kg/小時之電動式切片機各一種，以推廣農民使用。 鮮菇市場用之切片香菇，在2℃下儲存二週，尚可保持相當良好之商品價值，惟其菇體必需保持幼嫩，亦即在其菌膜未全部裂開前採收者，才有較穩定之市場。 本研究發現切片香菇烘乾時，其厚度之收縮率為30％左右，而傳統整朵烘乾者則為60％以上。換言之，切片香菇之烘乾，比傳統整朵烘乾者之厚度收縮率，可以減少一倍以上，對商品價值頗為有利。以品種而言，目前民間栽培最多之＃271品系比＃580者之厚度收縮率為少。再以菇體含水量而論，本研究發現同期菇體，含水量多者比含水量少者之重量與傘徑的收縮率有明顯增加之趨勢，而傘厚之收縮率卻有明顯減少的現象。 切片乾製香菇，本研究開發以鐵皮罐之罐口，覆以塑膠製透明罐蓋，使罐內之高級香菇片可以一目了然，再配合新設計之六罐裝小禮盒包裝行銷於市。 經試銷結果，切片乾製香菇，亦必須以菌膜末全裂的嫩菇製成，才有市場開發之空間，又其所有的香菇原料，需自行生產才可能完全控制產品品質與穩健發展。言最後是產品儲存問題，依據本研究資料顯示，切片乾製香菇存於15oC以下480天內無變色現象，20℃者，可存240天，25℃者可存120天，而35℃以上者一般在20天後即有變色之不良後果，因之最好避免採行。 In order to expend higher ranking consuming market and reduce the competition pressure from common foreign shiitake products, we dedicate to develop high class sliced shiitake products. We, the writer, set about to make picking stage standard by the existent producing types of our province. Then we research the slicing, packaging, storing, shipping and marketing of fresh shiitake, and the relations between various drying methods and qualities. Under guidance by Council of Agriculture and the Department of Agriculture and Forestry, and branded with ¡¥Country Road¡¨, the local agents out to spread and put it trial sale. Besides making single wall maps to offer the sellers, the picking stage standard is even brought into the shiitake classifying standard of CNS. In the project, the slicing of fresh shiitake is appointed to finish by the Department of Agriculture Engineering. There are two kinds of slicing machines --manpower type to cut 50kg/hr and electronic type to cut 500kg/hr, for farmers to use. After storing under 2℃ for 2 weeks, the sliced shiitake sold in fresh markets still can keep pretty good trade value. We find out in this research that the shrinking rate of thickness for sliced shiitake is about 30% when dried, while that for traditional shiitake is above 60%. In other words, the shrink rate of thickness for sliced shiitake is twice less than that of traditional shiitake. So it’s of much benefit to trade value to slice shiitake. As for water-containing amount of shiitake itself, the weight and the shrink rate of its diameter for those with higher water-containing amount have obvious increasing tendency; on the contrary, the shrink rate of thickness apparently. For the sliced shiitake, we develop one kind of tin can with plastic transparent cover in its opening which can make shiitake understood fully at a glance. And then we match it with the newdesigned six-canned gift package to sell in the markets.