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Refreshing method of edible fungi

A fresh-keeping method and technology of edible fungus, applied in food preservation, fruit and vegetable fresh-keeping, and chemical protection of fruits/vegetables, etc., can solve the problems of reducing various enzyme activities and product quality, so as to prolong the fresh-keeping period and increase the The effect of permeability

Inactive Publication Date: 2014-02-05
王朝国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From the research on the passivation of endogenous enzymes of fruits and vegetables by ozone, it can be known that the treatment of fruits and vegetables with ozone technology can reduce the activity of various enzymes, and the effect from the inside of the organism can delay the aging of fruits and vegetables. However, ozone cannot penetrate into the cells in a short time. Inactivation of enzymes, while prolonged ozone treatment will reduce the quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The fresh-keeping method of the edible mushroom of embodiment 1 of the present invention

[0025] The fresh-keeping method of edible fungi in this embodiment specifically includes the following steps: S1) edible fungus pretreatment: clean the fresh matsutake edible fungus just after picking, put it into a cleaning device for cleaning, and then soak it in a salt and sodium chloride solution, The concentration of the sodium chloride solution is 0.65%, and the time is 10 minutes; S2) dehumidification: the matsutake edible fungus soaked in the sodium chloride solution is placed in a closed processing container in time for vacuum dehumidification, the specific method is: the processing container Carry out vacuuming, reduce the air pressure in the vacuum processing container to 2500Pa, complete a dehumidification when the humidity of the edible fungus reaches 90%, slice the edible fungus that has been dehumidified once, and use the above dehumidification method to dehumidify t...

Embodiment 2

[0026] The fresh-keeping method of the edible mushroom of embodiment 2 of the present invention

[0027] The fresh-keeping method of edible fungi in this embodiment specifically includes the following steps: S1) edible fungus pretreatment: clean the fresh matsutake edible fungus just after picking, put it into a cleaning device for cleaning, and then soak it in a salt and sodium chloride solution, The concentration of the sodium chloride solution is 0.75%, and the time is 9 minutes; S2) dehumidification: the matsutake edible fungus soaked in the sodium chloride solution is dehumidified with a dehydrator and a hair dryer, and when the humidity of the edible fungus reaches 90% Complete a dehumidification at one time, slice the edible fungus that has been dehumidified once, use the above dehumidification method to dehumidify the edible fungus slices, and complete the dehumidification step when the humidity of the edible fungus slices reaches 85%; S3) Sterilization and enzyme passi...

Embodiment 3

[0028] The fresh-keeping method of the edible mushroom of embodiment 3 of the present invention

[0029]The fresh-keeping method of edible fungi in this embodiment specifically includes the following steps: S1) edible fungus pretreatment: clean the fresh matsutake edible fungus just after picking, put it into a cleaning device for cleaning, and then soak it in a salt and sodium chloride solution, The concentration of the sodium chloride solution is 0.75%, and the time is 9 minutes; S2) dehumidification: the matsutake edible fungus soaked in the sodium chloride solution is dehumidified with a dehydrator and a hair dryer, and when the humidity of the edible fungus reaches 90% Complete a dehumidification at one time, slice the edible fungus that has been dehumidified once, use the above dehumidification method to dehumidify the edible fungus slices, and complete the dehumidification step when the humidity of the edible fungus slices reaches 85%; S3) Sterilization and enzyme passiv...

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PUM

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Abstract

The invention discloses a refreshing method of edible fungi. The refreshing method comprises the following steps: (S1) pretreatment of the edible fungi, namely cleaning and soaking fresh edible fungi by a salt solution with the concentration of 0.5-0.9%; (S2) dehumidification, namely controlling the humidity of sliced edible fungi to 70-90%; (S3) sterilization and enzymatic inactivation treatment, namely arranging the sliced edible fungi after secondary dehumidification into a closed processing container, releasing ozone gas into the processing container, pressurizing, maintaining the concentration of the ozone to be 1-5ppm, maintaining the pressure to be 0.2-1MPa for 5-8 minutes and / or applying a short-wave ultraviolet illuminator to irradiate the edible fungi for 5-8 minutes; (S4) packaging to reduce the pressure of the processing container to the standard atmospheric pressure, and carrying out vacuum package on the edible fungi under a sterilized environment; finally carrying out cold storage at low temperature. The refreshing method disclosed by the invention has the advantages of long refreshing period, small taste change of the edible fungi, suitability for batched and industrial production and the like.

Description

technical field [0001] The invention relates to food fresh-keeping technology, in particular to a fresh-keeping method for edible fungi. Background technique [0002] Some edible fungi with local characteristics and unique taste, such as matsutake produced in Tibet, Yunnan and other places, have delicious taste and high nutritional value. Not suitable for long-distance transportation. [0003] Studies have shown that: the reason why edible fungi age rapidly after harvesting is that the edible fungi that leave the compost still have vitality. Under the action of enzymes, the fruiting bodies continue to grow, continuously absorb oxygen in the air at room temperature, undergo catabolism in the body, produce carbon dioxide and water, and gradually reduce the dry matter. Cause edible fungus fresh mushrooms to open their umbrellas, change color and taste. At the same time, due to transpiration, it continues to lose a large amount of water, and the water content is an important ...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/02A23B7/14A23B7/015
Inventor 王朝国
Owner 王朝国
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