Ready-to-eat biological product and preparation method for maintaining original flavor and nutritional content of edible fungus

Abstract

The invention provides an instant biological product keeping original taste and nutrient components of edible mushrooms and a preparation method. The biological product is a hydrolyzed mushroom cell mass mixture obtained after the enzymolysis of edible mushrooms. The preparation method comprises the processes of raw material pretreatment, enzymolysis, filtration, sizing freeze-drying and packaging. The newly picked edible mushrooms with balled roots are peeled, cleaned and cut into small blocks of 1-3*1-3cm for spare use; the mushroom blocks are put into a refiner, hydrolase accounting for 0.001-0.1% by weight of the mushroom blocks is added, and after refining at the temperature of 4-30 DEG C, the mixture stands still for 1-3 hours to obtain enzymolysis fluid; the enzymolysis fluid is screened with a sieve of 40-100 meshes to remove dregs, and the filtrate is collected; the filtrate is put into a shaping groove of 1-30cm<3>, and is refrigerated and dried at the temperature of -20 DEGC to -40 DEG C until the moisture content is less than 15% to obtain mushroom pulp blocks; and the mushroom pulp blocks are radiated for sterilization after being put into a vacuum waterproof package so as to obtain the instant biological product keeping original taste and nutrient components of edible mushrooms. Through a biological enzymolysis technology, more amino acid, micromolecule peptide and the like in the edible mushrooms can enter liquid phase, and then the instant food is made.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a ready-to-eat biological product and a preparation method that maintains the original taste and nutritional components of edible fungi. Background technique [0002] Edible wild mushrooms are given the reputation of "mountain treasures" because of their delicious taste. Among the wild mushrooms, the gallium fir and matsutake have been considered as rare species among the wild mushrooms because of their good taste and high nutritional value. [Collybia albuminosa (Berk.) Petch] is the fruiting body of Collybia albuminosa (Berk.) Petch, which is one of the treasures of edible fungi. It mostly grows on white ant nests in the mountains. When it is first unearthed, the cap is conical, dark brown or yellowish, and the fungus folds are white. When it is mature, it is yellowish. There are solitary flowers. Raw in pieces; Gallium fir fungus is mostly produced in the ...

AI Technical Summary

Problems solved by technology

At present, the methods of drying, salt soaking, frying, freezing, and air-conditioning are usually used for the preservation of wild fungi. Although the processing method is relatively simple, the loss of the fungus is large, and the delicious taste and rich nutrients of wild fungi Greater loss and limited extended storage time

For wild mushrooms that can be eaten raw, it is impossible to retain their original taste and nutritional content

Conventional fungi freeze-dried tablets cannot be eaten directly because the toughness of the bacteria becomes stronger during the freeze-drying process, and due to the unevenness of the bacteria or bacteria, the freeze-drying process is too long, the energy consumption is high, and the processing cost is high

It is precisely because of the preservation technology that raw edible wild mushrooms can only achieve low-loss circulation of nutrients and taste in a small area, and it is difficult for consumers in more places to really enjoy this delicacy

It is also because of the preservation problem that the economic value of wild fungi, especially rare fungi, has not been truly reflected.