阅读说明：本技术 一种新鲜天麻保鲜装置及其方法 (Fresh gastrodia elata preservation device and method ) 是由 王毓宁 刘鹏 马佳佳 文玉朝 黄桂丽 隋思瑶 孙灵湘 于 2021-06-28 设计创作，主要内容包括：本发明公开一种新鲜天麻保鲜装置及其方法,包括若干储存放置网,所述箱体相对两内侧壁上对称设有数量与储存放置网数量一致的震动器,所述震动器垂直安装在箱体内壁上,且伸入箱体部分的端部设置有固定槽；所述储存放置网上铺设有秸秆碎组成的第一秸秆层和第二秸秆层,天麻放置在第一秸秆层和第二秸秆层之间。本发明科学合理,使用安全方便,第一秸秆层和第二秸秆层由浸泡保鲜液的干秸秆碎组成,营造天麻休眠状态的环境,维持天麻活性的同时对天麻进行保鲜、避免新鲜天麻褐变、腐烂,利于延长天麻贮存时间；无需在天麻表层涂抹保鲜剂,避免口感损失严重、污染环境或清洗不充分导致食用时产生毒副作用；秸秆碎表面易吸附保鲜气体从而提高利用率。(The invention discloses a fresh keeping device and method for fresh gastrodia elata, wherein the fresh keeping device comprises a plurality of storage placing nets, vibrators with the number consistent with that of the storage placing nets are symmetrically arranged on two opposite inner side walls of a box body, the vibrators are vertically arranged on the inner wall of the box body, and fixing grooves are formed in the end parts of the vibrators extending into the box body; the storage and placement net is paved with a first straw layer and a second straw layer which are formed by straw fragments, and the gastrodia elata is placed between the first straw layer and the second straw layer. The method is scientific and reasonable, the use is safe and convenient, the first straw layer and the second straw layer are formed by crushing dry straws soaked in the fresh-keeping liquid, an environment of a gastrodia elata dormant state is created, the gastrodia elata is kept fresh while the activity of the gastrodia elata is maintained, the fresh gastrodia elata is prevented from being browned and rotted, and the storage time of the gastrodia elata is prolonged; preservative does not need to be coated on the surface layer of the gastrodia elata, so that toxic and side effects caused by serious taste loss, environmental pollution or insufficient cleaning are avoided; the straw surface is easy to absorb fresh-keeping gas, thereby improving the utilization rate.)

1. A fresh-keeping device for fresh gastrodia elata comprises a box body (1) and a box cover (2), wherein a temperature and humidity control plate (3) is arranged on the box cover (2), and an exhaust water outlet (6) for exhausting gas and liquid in the box body (1) is formed in the box body (1);

the method is characterized in that: the box body is characterized by further comprising a plurality of storage and placement nets (8), wherein vibrators (12) with the number identical to that of the storage and placement nets (8) are symmetrically arranged on two opposite inner side walls of the box body (1), the vibrators (12) are vertically arranged on the inner wall of the box body (1), fixing grooves (7) are formed in the end portions of the portions extending into the box body (1), and buckles on two side edges of each storage and placement net (8) are respectively clamped on the fixing grooves (7) of the two corresponding vibrators (12);

a first straw layer (9) and a second straw layer (11) which are formed by crushing straws are laid on the storage and placement net (8), and the gastrodia elata (10) is placed between the first straw layer (9) and the second straw layer (11); the vibrator (12) vibrates to drive the storage and placement net (8) to vibrate, thereby driving the straw pieces to vibrate and displace.

2. The fresh keeping device for fresh rhizoma gastrodiae according to claim 1, characterized in that: a fresh-keeping gas tank (4) is fixed on the box body (1), and a gas outlet pipe of the fresh-keeping gas tank (4) is connected with a gas inlet (5) on the box body (1).

3. The fresh keeping device for fresh rhizoma gastrodiae according to claim 1, characterized in that: the thicknesses of the first straw layer (9) and the second straw layer (11) are respectively 2-4 cm.

4. A fresh-keeping method of fresh gastrodia elata as claimed in claim 1, characterized in that: the method comprises the following steps:

s10: collecting fresh rhizoma Gastrodiae, removing field heat, cleaning soil, selecting rhizoma Gastrodiae with no damage to fruit, no damage to epidermis, and no diseases and insect pests, covering with fresh-keeping bag, and sterilizing with ultraviolet and infrared irradiation alternately;

s20: placing the sterilized fresh gastrodia elata into a freshness protection package for precooling, and removing the freshness protection package after precooling is finished;

s30: soaking the cut straw pieces into the composite fresh-keeping liquid after disinfection, filtering the composite fresh-keeping liquid after the composite fresh-keeping liquid is completely immersed into the straw pieces, keeping the straw pieces, and airing until no liquid drops are dropped;

s40: crushing and spreading the straws on a storage and placement net (8) to form a first straw layer (9), wherein the spreading thickness is 2-4 cm; placing the pre-frozen fresh gastrodia elata on the first straw layer (9), continuously laying a layer of straw scraps above the fresh gastrodia elata to form a second straw layer (11), and paving the second straw layer to be 2-4 cm thick; closing the box body (1), and adjusting the temperature and the humidity of the box body (1) to the precooled temperature and humidity;

s50: introducing fresh-keeping gas into the box body (1) every 4-6 hours, and vibrating the crushed straws.

5. The fresh-keeping method of fresh rhizoma Gastrodiae as claimed in claim 4, wherein: in the step S10, the selected ultraviolet wavelength and the infrared wavelength are respectively 260-280 nm and 760-780 nm; firstly, irradiating by using ultraviolet rays for 3-5 minutes, then irradiating by using infrared rays for 1-2 minutes, and then irradiating by using ultraviolet rays for 3-5 minutes.

6. The fresh-keeping method of fresh rhizoma Gastrodiae as claimed in claim 5, wherein: in step S10, the selected ultraviolet wavelength and infrared wavelength are 270nm and 770nm, respectively; the irradiation was carried out for 4 minutes with ultraviolet rays, for 2 minutes with infrared rays and for 4 minutes with ultraviolet rays.

7. The fresh-keeping method of fresh rhizoma Gastrodiae as claimed in claim 4, wherein: in the step S20, the first stage of pre-cooling is performed at a temperature of 16 ± 0.5 ℃ for 24 hours, the second stage is performed at a temperature of 8 ± 0.5 ℃ for 24 hours, and the third stage is performed at a temperature of 2 ± 0.5 ℃ for 24 hours, wherein the pre-cooling humidity is 80%.

8. The fresh-keeping method of fresh rhizoma Gastrodiae as claimed in claim 4, wherein: in the step S30, the main components of the composite fresh-keeping liquid comprise a root and stem extracting solution of the white ginger, an extracting solution of the garlic, tea polyphenol and eugenol, and the straws are crushed and soaked in the prepared composite fresh-keeping liquid for 12-36 hours.

9. The fresh-keeping method of fresh rhizoma Gastrodiae as claimed in claim 4, wherein: in step S50, the fresh-keeping gas is ozone.

Technical Field

The invention relates to the technical field of fresh keeping of gastrodia elata, in particular to a fresh gastrodia elata fresh-keeping device and method.

Background

Gastrodia elata, also known as Chijian, Dusha Zhi, Shi mu, He Shi Cao, Shen Cao, etc., was originally recorded in Shen nong Ben Cao Jing, and has a history of more than two thousand and one hundred years in China. Gastrodia elata is a perennial herb of Gastrodia of Orchidaceae, the rhizome is thick, has no green leaf, and the capsule is oval in shape like an egg, and is usually propagated by tubers or seeds. The rhizoma gastrodiae can be used as a medicinal raw material and also can be used as a food raw material; according to records in the compendium of materia medica, the gastrodia elata is warm in nature and non-toxic, mainly treats symptoms such as infantile convulsion, headache and dizziness, paralysis of hands and feet, numbness of limbs, rheumatism and arthralgia, and the like, has various pharmacological actions such as improving eyesight and expanding blood vessels, reducing blood pressure, improving memory, regulating immune function and the like, and is a rare traditional Chinese medicine; every year, in the new season of gastrodia elata production, people in gastrodia elata production areas use the traditional habit of cooking delicious dishes by gastrodia elata, such as stewing gastrodia elata by black-bone chicken and stewing gastrodia elata by young pigeons, and can also be used as processing raw materials of gastrodia elata wine, gastrodia elata flour, gastrodia elata powder, gastrodia elata slices, gastrodia elata shreds, gastrodia elata sugar, gastrodia elata tea and other foods, and the gastrodia elata is a popular and popular healthy food material for common people. At present, the gastrodia elata in the market is mainly dry, nutrition loss is easily caused in the process of processing the gastrodia elata, effective components of the gastrodia elata are damaged, and the beneficial effects of eating and medicinal of the gastrodia elata are greatly reduced; the fresh gastrodia elata is not storage-resistant and is extremely easy to rot, the chemical preservative is coated on the surface layer of the gastrodia elata, the preservative effect is poor, the taste is not good when the gastrodia elata is eaten, and other toxic and side effects can be caused when the gastrodia elata is eaten for a long time. Therefore, a fresh keeping device for rhizoma Gastrodiae and a method thereof are needed to solve the above problems.

Disclosure of Invention

The purpose of the invention is as follows: the invention aims to provide a fresh gastrodia elata preservation device and a fresh gastrodia elata preservation method aiming at the prior art and solves the problems that the fresh gastrodia elata is not storage-resistant and a chemical preservative is adopted to cause toxic and side effects.

The technical scheme is as follows: the fresh-keeping device for the fresh gastrodia elata comprises a box body and a box cover, wherein a temperature and humidity control plate is arranged on the box cover, and an exhaust water outlet for exhausting gas and liquid in the box body is formed in the box body;

the storage and placement net comprises a box body and is characterized by further comprising a plurality of storage and placement nets, wherein the two opposite inner side walls of the box body are symmetrically provided with vibrators of which the number is consistent with that of the storage and placement nets, the vibrators are vertically arranged on the inner wall of the box body, fixing grooves are formed in the end parts of the vibrators extending into the box body, and buckles on two side edges of each storage and placement net are respectively clamped on the fixing grooves of the two corresponding vibrators;

a first straw layer and a second straw layer which are formed by straw fragments are laid on the storage and placement net, and the gastrodia elata is placed between the first straw layer and the second straw layer; the vibrator vibrates to drive the storage and placement net to vibrate, so as to drive the straw pieces to vibrate and displace.

In order to adjust the temperature and the humidity in the box body, a temperature and humidity control panel is arranged. In order to remove gas or liquid in the box body, an exhaust water outlet is arranged. The storage and placement net is beneficial to placing fresh gastrodia elata. Place the net for the storage of vibrating, set up the oscillator, the fixed slot is favorable to firm fixed storage to place the net, is favorable to supporting the weight on gastrodia elata, first straw layer and second straw layer. In order to store fresh gastrodia elata and avoid tuber rot of the gastrodia elata, a first straw layer and a second straw layer are arranged.

Preferably, a fresh-keeping gas tank is fixed on the box body, a gas outlet pipe of the fresh-keeping gas tank is connected with a gas inlet on the box body, and the gas inlet is beneficial to gas in the fresh-keeping gas tank to enter the box body.

Preferably, the thickness of the first straw layer and the second straw layer is 2-4 cm.

A fresh-keeping method of fresh rhizoma gastrodiae comprises the following steps:

s10: collecting fresh rhizoma Gastrodiae, removing field heat, cleaning soil, selecting rhizoma Gastrodiae with no damage to fruit, no damage to epidermis, and no diseases and insect pests, covering with fresh-keeping bag, and sterilizing with ultraviolet and infrared irradiation alternately;

s20: placing the sterilized fresh gastrodia elata into a freshness protection package for precooling, and removing the freshness protection package after precooling is finished;

s30: soaking the cut straw pieces into the composite fresh-keeping liquid after disinfection, filtering the composite fresh-keeping liquid after the composite fresh-keeping liquid is completely immersed into the straw pieces, keeping the straw pieces, and airing until no liquid drops are dropped;

s40: crushing and spreading the straws on a storage and placement net to form a first straw layer, wherein the spreading thickness is 2-4 cm; placing the pre-frozen fresh gastrodia elata above the first straw layer, continuously laying a layer of straw scraps above the fresh gastrodia elata to form a second straw layer, and flatly laying the second straw layer to be 2-4 cm thick; closing the box body, and adjusting the temperature and the humidity of the box body to the pre-cooled temperature and humidity;

s50: introducing fresh-keeping gas into the box body every 4-6 hours, and vibrating the crushed straws at the same time.

Preferably, in the step S10, the selected ultraviolet wavelength and the infrared wavelength are 260 to 280nm and 760 to 780nm, respectively; firstly, irradiating by using ultraviolet rays for 3-5 minutes, then irradiating by using infrared rays for 1-2 minutes, and then irradiating by using ultraviolet rays for 3-5 minutes.

Preferably, in step S10, the selected ultraviolet wavelength and infrared wavelength are 270nm and 770nm, respectively; the irradiation was carried out for 4 minutes with ultraviolet rays, for 2 minutes with infrared rays and for 4 minutes with ultraviolet rays.

Preferably, in step S20, the pre-cooling is performed at a temperature of 16 ± 0.5 ℃ for 24 hours in the first stage of pre-cooling, at a temperature of 8 ± 0.5 ℃ for 24 hours in the second stage of pre-cooling, and at a temperature of 2 ± 0.5 ℃ for 24 hours in the third stage of pre-cooling, wherein the pre-cooling humidity is 80%.

Preferably, in the step S30, the composite fresh-keeping liquid mainly comprises the root and stem extract of zingiber officinale roscoe, the garlic extract, the tea polyphenol and the eugenol, the straw is crushed and soaked in the prepared composite fresh-keeping liquid for 12-36 hours, and the crushed straw is spread flat and dried at the temperature of 60-70 ℃.

Preferably, in step S50, the fresh-keeping gas is ozone.

Has the advantages that: (1) the first straw layer and the second straw layer are formed by dry straw scraps soaked in the fresh-keeping liquid, fresh gastrodia elata is stored in the straw scraps, an environment of a gastrodia elata dormant state is created, and proper temperature and humidity are given to the environment so as to maintain the gastrodia elata activity, so that the fresh activity of the gastrodia elata is kept while the gastrodia elata is stored. Meanwhile, the fresh activity is maintained, meanwhile, the gastrodia elata is easy to brown and rot, the function of straw fragments for absorbing liquid is utilized, the dry straw fragments are fully soaked in the fresh-keeping liquid and then dried until no liquid drops are dropped, the fresh-keeping liquid volatilizes and fully contacts with the gastrodia elata while a dormant environment is created by the straw fragments, the fresh-keeping liquid is beneficial to keeping the picked gastrodia elata fresh, the fresh gastrodia elata is prevented from being brown and rotted, and the storage time of the gastrodia elata is prolonged; preservative does not need to be coated on the surface layer of the gastrodia elata, so that the toxic and side effects caused by serious taste loss, environmental pollution or insufficient cleaning are avoided. Moreover, gaps are reserved between the straw pieces in the first straw layer and the second straw layer, so that contact between the gastrodia elata and oxygen is reduced as much as possible, fresh-keeping gas can enter the periphery of the gastrodia elata skin through the first straw layer and the second straw layer, and the fresh-keeping effect is enhanced; in addition, the surface of the straw fragments is of a porous structure, so that fresh-keeping gas is easily adsorbed, the utilization rate of the fresh-keeping gas is favorably improved, and the fresh-keeping effect is enhanced.

(2) The device adopts the method of alternately irradiating ultraviolet rays and infrared rays to sterilize the fresh gastrodia elata; ultraviolet ray disinfection scope is limited to the top layer, and inside the infrared ray disinfection scope can radiate to the gastrodia elata, combines together ultraviolet ray and infrared irradiation disinfection, had both been favorable to fully disinfecting fresh gastrodia elata, had and can avoid the high temperature to lead to the gastrodia elata to lose the activity when the infrared ray disinfection again, increased the disinfection effect, reduced the rotten rate in gastrodia elata storage later stage.

(3) The fresh-keeping liquid of the device adopts the root and stem extract of the white ginger flower, the garlic extract, the tea polyphenol and the eugenol, the root and stem extract of the white ginger flower can inhibit the growth of flora, the garlic extract can sterilize, the tea polyphenol and the eugenol have the antioxidation effect on the gastrodia elata, the fresh-keeping liquid is mainly a plant extract, and the fresh-keeping liquid is green, environment-friendly, free of toxic and side effects, beneficial to keeping fresh of the fresh gastrodia elata under the conditions of low temperature and the like, and capable of reducing the rotting rate.

(4) The storage and placement net is arranged, so that the first straw layer, the gastrodia elata and the second straw layer can be placed conveniently, the gastrodia elata can be separated conveniently when the gastrodia elata is placed by straw smashing, and collision in the transportation process is avoided. Still be equipped with the electromagnetic shaker, through the electromagnetic shaker vibrations, the straw in drive first straw layer and the second straw layer is smashed and is turned for the straw that has soaked the nutrient solution is smashed even and is contacted with the gastrodia elata, thereby each straw of make full use of is smashed.

Drawings

Fig. 1 is a schematic perspective view of a fresh gastrodia elata preservation device of the present invention;

FIG. 2 is a schematic sectional view of a fresh keeping apparatus for fresh rhizoma Gastrodiae;

FIG. 3 is a schematic view of a top view of a storage net of the fresh keeping device for Gastrodia elata Blume of the present invention;

reference numbers in the figures: 1. a box body; 2. a box cover; 3. a temperature and humidity control panel; 4. a fresh-keeping gas tank; 5. an air inlet; 6. an exhaust water outlet; 7. fixing grooves; 8. storing and placing the net; 9. a first straw layer; 10. rhizoma Gastrodiae; 11. a second straw layer; 12. a vibrator.

Detailed Description

The technical solution of the present invention is described in detail below with reference to the accompanying drawings, but the scope of the present invention is not limited to the embodiments.

As shown in fig. 1-3, the fresh keeping device for fresh gastrodia elata of the present invention comprises a box body 1 and a box cover 2, wherein a temperature and humidity control plate 3 is arranged on the box cover 2 for adjusting the temperature and humidity in the box body 1. The box body 1 is provided with an exhaust water outlet 6 for exhausting gas and liquid in the box body 1;

the box body is characterized by further comprising a plurality of storage and placement nets 8, wherein the two opposite inner side walls of the box body 1 are symmetrically provided with vibrators 12, the number of the vibrators 12 is the same as that of the storage and placement nets 8, the vibrators 12 are vertically arranged on the inner wall of the box body 1, fixing grooves 7 are formed in the end portions of the portions, extending into the box body 1, of the vibrators 12, and buckles on two side edges of each storage and placement net 8 are respectively clamped on the fixing grooves 7 of the two corresponding vibrators 12;

a first straw layer 9 and a second straw layer 11 which are formed by straw fragments are laid on the storage and placement net 8, and the gastrodia elata 10 is placed between the first straw layer 9 and the second straw layer 11, so that the fresh gastrodia elata 10 is convenient to store, and tuber rot of the gastrodia elata 10 is avoided; the vibrator 12 vibrates to drive the storage and placement net 8 to vibrate, so that the straw pieces are driven to vibrate and displace, and the full contact between the straw pieces and the gastrodia elata 10 is facilitated.

A first straw layer 9 and a second straw layer 11 which are formed by straw fragments are laid on the storage and placement net 8, a gastrodia elata 10 is placed between the first straw layer 9 and the second straw layer 11,

a fresh-keeping gas tank 4 is fixed on the box body 1, a gas outlet pipe of the fresh-keeping gas tank 4 is connected with a gas inlet 5 on the box body 1, and the gas inlet 5 is favorable for gas in the fresh-keeping gas tank 4 to enter the box body 1.

The thickness of the first straw layer 9 and the second straw layer 11 is 2-4 cm.

A fresh-keeping method of fresh rhizoma gastrodiae comprises the following steps:

s10: collecting fresh rhizoma Gastrodiae, removing field heat, cleaning soil, selecting rhizoma Gastrodiae with no damage to fruit, no damage to epidermis, and no diseases and insect pests, covering with fresh-keeping bag, and sterilizing with ultraviolet and infrared irradiation alternately;

s20: placing the sterilized fresh gastrodia elata into a freshness protection package for precooling, and removing the freshness protection package after precooling is finished;

s30: soaking the cut straw pieces into the composite fresh-keeping liquid after disinfection, filtering the composite fresh-keeping liquid after the composite fresh-keeping liquid is completely immersed into the straw pieces, keeping the straw pieces, and airing until no liquid drops are dropped;

s40: crushing and spreading the straws on a storage and placement net 8 to form a first straw layer 9, wherein the spreading thickness is 2-4 cm; placing the pre-frozen fresh gastrodia elata on the first straw layer, and continuously laying a layer of straw scraps above the fresh gastrodia elata to form a second straw layer 11, wherein the laying thickness is 2-4 cm; closing the box body 1, and adjusting the temperature and the humidity of the box body 1 to the precooled temperature and humidity;

s50: introducing fresh-keeping gas into the box body 1 every 4-6 hours, and vibrating the crushed straws at the same time.

In step S10, the selected ultraviolet wavelength and infrared wavelength are respectively 260-280 nm and 760-780 nm; firstly, irradiating by using ultraviolet rays for 3-5 minutes, then irradiating by using infrared rays for 1-2 minutes, and then irradiating by using ultraviolet rays for 3-5 minutes.

In step S10, the selected ultraviolet wavelength and infrared wavelength are 270nm and 770nm respectively; the irradiation was carried out for 4 minutes with ultraviolet rays, for 2 minutes with infrared rays and for 4 minutes with ultraviolet rays.

In step S20, the first stage of pre-cooling is performed at a temperature of 16 ± 0.5 ℃ for 24h, the second stage is performed at a temperature of 8 ± 0.5 ℃ for 24h, and the third stage is performed at a temperature of 2 ± 0.5 ℃ for 24h, wherein the pre-cooling humidity is 80%.

In the step S30, the main components of the composite fresh-keeping liquid comprise a root and stem extracting solution of the white ginger, an extracting solution of the garlic, tea polyphenol and eugenol, the straws are crushed and soaked in the prepared composite fresh-keeping liquid for 12-36 h, and the straws are spread flat and dried at the temperature of 60-70 ℃.

In step S50, the fresh-keeping gas is ozone.

Comparing the fresh gastrodia elata stored in the steps with the gastrodia elata stored in the traditional mode of dispensing the external preservative, the following table is obtained:

therefore, compared with the fresh gastrodia elata stored by coating the fresh-keeping liquid on the surface layer, the fresh gastrodia elata stored by the straw pieces soaked with the fresh-keeping liquid has better storage effect, and mildew and rot do not occur.

The first embodiment is as follows: the fresh-keeping method for the fresh gastrodia elata provided by the embodiment comprises the following steps of:

step 10: collecting fresh rhizoma Gastrodiae, removing field heat, cleaning soil, selecting rhizoma Gastrodiae with no damage to fruit, no damage to epidermis, and no diseases and insect pests, covering with fresh-keeping bag, and sterilizing with ultraviolet and infrared irradiation alternately; the wavelength of ultraviolet ray selected by irradiation is 260nm, and the wavelength of infrared ray is 760 nm; the irradiation was carried out for 5 minutes with ultraviolet rays, for 1 minute with infrared rays, and for 5 minutes with ultraviolet rays.

Step 20: putting the sterilized fresh gastrodia elata into a freshness protection bag, and precooling in three stages, wherein precooling is carried out for 24h at the temperature of 16 +/-0.5 ℃ in the first stage of precooling, for 24h at the temperature of 8 +/-0.5 ℃ in the second stage of precooling and for 24h at the temperature of 2 +/-0.5 ℃ in the third stage of precooling, and the precooling humidity is 80%; removing the freshness protection package after precooling is finished; precooling is beneficial to reducing the respiration intensity of the gastrodia elata and the activity of enzymes related to after-ripening and aging, and prevents the gastrodia elata from being dehydrated and cracked due to rapid cooling, thereby prolonging the storage period of the gastrodia elata.

Step 30: crushing and sterilizing the cut straws, and soaking the cut straws into a composite fresh-keeping solution, wherein the main components of the composite fresh-keeping solution comprise a root and stem extracting solution of the white ginger flowers, a garlic extracting solution, tea polyphenol and eugenol; soaking for 24h until the composite fresh-keeping liquid is completely soaked in the crushed straws, filtering the composite fresh-keeping liquid, keeping the crushed straws, spreading and airing until no liquid drops.

Step 40: the straw pieces are flatly paved on a storage and placement net 8 to form a first straw layer 9, the paving thickness is 3cm, the pre-frozen fresh gastrodia elata is placed above the first straw layer, a layer of straw pieces is continuously paved above the fresh gastrodia elata, and a second straw layer 11 is formed, the paving thickness is 3 cm; and closing the box body 1, and adjusting the temperature and the humidity of the box body 1 to the temperature and the humidity of the last precooling, wherein the temperature is 2 +/-0.5 ℃ and the humidity is 85%.

Step 50: introducing fresh-keeping gas into the box body 1 every 5 hours, wherein the fresh-keeping gas is ozone, and vibrating the crushed straws at the same time.

Example two: the fresh-keeping method for the fresh gastrodia elata provided by the embodiment comprises the following steps of:

step 10: collecting fresh rhizoma Gastrodiae, removing field heat, cleaning soil, selecting rhizoma Gastrodiae with no damage to fruit, no damage to epidermis, and no diseases and insect pests, covering with fresh-keeping bag, and sterilizing with ultraviolet and infrared irradiation alternately; the wavelength of ultraviolet rays selected by irradiation is 270nm, and the wavelength of infrared rays is 770 nm; the irradiation was carried out for 4 minutes with ultraviolet rays, for 2 minutes with infrared rays and for 4 minutes with ultraviolet rays.

Step 20: putting the sterilized fresh gastrodia elata into a freshness protection bag, and precooling in three stages, wherein precooling is carried out for 24h at the temperature of 16 +/-0.5 ℃ in the first stage of precooling, for 24h at the temperature of 8 +/-0.5 ℃ in the second stage of precooling and for 24h at the temperature of 2 +/-0.5 ℃ in the third stage of precooling, and the precooling humidity is 80%; removing the freshness protection package after precooling is finished; precooling is beneficial to reducing the respiration intensity of the gastrodia elata and the activity of enzymes related to after-ripening and aging, and prevents the gastrodia elata from being dehydrated and cracked due to rapid cooling, thereby prolonging the storage period of the gastrodia elata.

Step 30: crushing and sterilizing the cut straws, and soaking the cut straws into a composite fresh-keeping solution, wherein the main components of the composite fresh-keeping solution comprise a root and stem extracting solution of the white ginger flowers, a garlic extracting solution, tea polyphenol and eugenol; soaking for 36h until the composite fresh-keeping liquid is completely soaked in the crushed straws, filtering the composite fresh-keeping liquid, keeping the crushed straws, spreading and airing until no liquid drops.

Step 40: the straw pieces are flatly paved on a storage and placement net 8 to form a first straw layer 9, the paving thickness is 2cm, the pre-frozen fresh gastrodia elata is placed above the first straw layer, a layer of straw pieces is continuously paved above the fresh gastrodia elata, and a second straw layer 11 is formed, the paving thickness is 2 cm; and closing the box body 1, and adjusting the temperature and the humidity of the box body 1 to the temperature and the humidity of the last precooling, wherein the temperature is 2 +/-0.5 ℃ and the humidity is 85%.

Step 50: introducing fresh-keeping gas into the box body 1 every 4 hours, wherein the fresh-keeping gas is ozone, and vibrating the crushed straws at the same time.

Example three: the fresh-keeping method for the fresh gastrodia elata provided by the embodiment comprises the following steps of:

step 10: collecting fresh rhizoma Gastrodiae, removing field heat, cleaning soil, selecting rhizoma Gastrodiae with no damage to fruit, no damage to epidermis, and no diseases and insect pests, covering with fresh-keeping bag, and sterilizing with ultraviolet and infrared irradiation alternately; the wavelength of ultraviolet rays selected by irradiation is 280nm, and the wavelength of infrared rays is 780 nm; the irradiation was performed for 3.5 minutes with ultraviolet light, then for 1.5 minutes with infrared light, and then for 3.5 minutes with ultraviolet light.

Step 20: putting the sterilized fresh gastrodia elata into a freshness protection bag, and precooling in three stages, wherein precooling is carried out for 24h at the temperature of 16 +/-0.5 ℃ in the first stage of precooling, for 24h at the temperature of 8 +/-0.5 ℃ in the second stage of precooling and for 24h at the temperature of 2 +/-0.5 ℃ in the third stage of precooling, and the precooling humidity is 80%; removing the freshness protection package after precooling is finished; precooling is beneficial to reducing the respiration intensity of the gastrodia elata and the activity of enzymes related to after-ripening and aging, and prevents the gastrodia elata from being dehydrated and cracked due to rapid cooling, thereby prolonging the storage period of the gastrodia elata.

Step 30: crushing and sterilizing the cut straws, and soaking the cut straws into a composite fresh-keeping solution, wherein the main components of the composite fresh-keeping solution comprise a root and stem extracting solution of the white ginger flowers, a garlic extracting solution, tea polyphenol and eugenol; soaking for 20h until the composite fresh-keeping liquid is completely soaked in the crushed straws, filtering the composite fresh-keeping liquid, keeping the crushed straws, spreading and airing until no liquid drops.

Step 40: the straw pieces are flatly paved on a storage and placement net 8 to form a first straw layer 9, the paving thickness is 4cm, the pre-frozen fresh gastrodia elata is placed on the first straw layer, a layer of straw pieces is continuously paved above the fresh gastrodia elata, and a second straw layer 11 is formed, the paving thickness is 4 cm; and closing the box body 1, and adjusting the temperature and the humidity of the box body 1 to the temperature and the humidity of the last precooling, wherein the temperature is 2 +/-0.5 ℃ and the humidity is 85%.

Step 50: introducing fresh-keeping gas into the box body 1 every 6 hours, wherein the fresh-keeping gas is ozone, and vibrating the crushed straws at the same time.

The straw in the above embodiment may also be a mixture of straw and soft paper scraps, a mixture of straw and foam particles, or a mixture of straw, soft paper scraps and foam particles.

As noted above, while the present invention has been shown and described with reference to certain preferred embodiments, it is not to be construed as limited thereto. Various changes in form and detail may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.