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Wild edible bolete processing method

A processing method, the technology of boletus, applied in the fields of application, food preparation, food science, etc., can solve the problems of immature cold fresh technology, adverse reactions of consumers, high cost, etc., to promote marketability and not easy to burn , low-cost effect

Inactive Publication Date: 2013-12-25
NANHUA HONGYI MUSHROOM DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is costly, and the second is the immaturity of cold fresh technology.
Some consumers are eager to eat due to improper cooking, insufficient cooking or frying time, which will cause adverse reactions or poisoning of the eaters.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A method for processing wild edible boletus: the present invention carries out a low-temperature treatment at -30°C for 4 hours on the fresh-frozen white boletus, red boletus, and black boletus, and then lightly heats the quick-frozen mushrooms at -20°C. Thaw for 3 hours, and then put the thawed bacteria into a 90°C high-pressure fryer for frying. The internal pressure of the high-pressure fryer is 70KPa; pure natural rapeseed oil is used as the frying oil, and the frying time is 9 minutes.

Embodiment 2

[0010] A processing method for wild edible boletus: the present invention carries out a low-temperature treatment at -35°C for 5 hours on fresh-frozen white boletus, red boletus, and black boletus, and then lightly heats the quick-frozen mushrooms at -25°C. Thaw for 4 hours, and then put the thawed bacteria into a 110°C high-pressure fryer for frying. The internal pressure of the high-pressure fryer is 80KPa; pure natural rapeseed oil is used as the frying oil, and the frying time is 11 minutes.

Embodiment 3

[0012] A processing method for wild edible boletus: the present invention carries out a low-temperature treatment at -32°C for 4.5 hours on fresh-frozen white boletus, red boletus, and black boletus, and then lightly heats the quick-frozen mushrooms at -23°C. Thaw for 3.5 hours, and then put the thawed bacteria into a 100°C high-pressure fryer for frying. The internal pressure of the high-pressure fryer is 75KPa; pure natural rapeseed oil is used as the frying oil, and the frying time is 10 minutes.

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PUM

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Abstract

A wild edible bolete processing method is characterized by comprising the steps of carrying out low temperature processing on fresh-frozen white boletus, red boletus and boletus aereus for 4-5h at -30 DEG C to -35 DEG C; then slightly unfreezing quick-frozen bolete for 3-4h at -20 DEG C to -25 DEG C; frying the unfrozen bolete in a high-pressure fryer at 90 DEG C-110 DEG C, wherein the pressure inside the high-pressure fryer is 70KPa-80KPa, pure-natural colza oil is adopted as frying oil, and the oil frying time is 9-11min; fishing up the fried bolete, and then packaging the bolete. According to the wild edible bolete processing method, the bolete does not have toxic and side effects after being processed, the potential safety hazard does not exist, and the instantly edible wild bolete can be processed by adopting a common cooking method.

Description

technical field [0001] The invention belongs to the technical field of wild edible boletus, especially the processing method of wild white boletus, red boletus and black boletus. Background technique [0002] At present, due to the development of transportation and logistics, a large number of frozen fresh or dried wild edible fungi appear on commercial tables in various places. Feeling uncomfortable or even poisoning after eating; boletus is a very delicious wild edible fungus, and its deliciousness, natural ecology, and health care functions have received more and more people's favor. In particular, the three types of wild edible fungi, the fresh and frozen white boletus, red boletus, and black boletus, are wild edible fungi that appear on the dining table in large numbers. But boletus is a kind of wild fungus that is easy to cause discomfort or even poisoning after improper handling and consumption. At present, the means of preventing boletus poisoning adopts the proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L31/00
Inventor 廖为民
Owner NANHUA HONGYI MUSHROOM DEV
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