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Frozen processing method for boletus

A processing method, the technology of boletus, is applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, which can solve the problems of short storage period, loss of nutrients, serious problems, etc., and achieve the effect of long storage time and simple production process

Inactive Publication Date: 2014-10-01
LIJIANG SANCHUAN IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But the existing boletus preservation method has a short shelf life, and the boletus product loses more serious nutrients after drying and drying, so the purpose of this invention is to provide a kind of boletus that can prolong the storage time, and can simultaneously Processing method for preserving nutrients in boletus

Method used

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  • Frozen processing method for boletus

Examples

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Effect test

Embodiment 1

[0019] A freezing processing method for boletus, comprising the following steps:

[0020] Select fresh boletus, wash and dry, cut into 1-3cm thick slices;

[0021] Quick-freeze the boletus and stop when the core temperature of the boletus reaches -18°C;

[0022] The drying process is as follows: within 0.5h, the temperature is raised to 75°C at a constant speed, and kept for 1.0h; for 1h, the temperature is dropped to 70°C at a constant speed, and kept for 2.0h; for 1.0h, the temperature is dropped to 55°C at a constant speed, and kept for 3.0h.

[0023] Optionally, vacuum or nitrogen-filled packaging of the dried boletus is also included.

Embodiment 2

[0025] A freezing processing method for boletus, comprising the following steps:

[0026] Select fresh boletus, wash and dry, cut into 1-3cm thick slices;

[0027] Quick-freeze the boletus, and stop when the center temperature of the boletus reaches -20°C;

[0028] The drying process was as follows: within 0.4h, the temperature was raised to 70°C at a constant speed and kept for 1.3h; for 0.8h, the temperature was dropped to 72°C at a constant speed, and kept for 1.5h; for 0.8h, the temperature was dropped to 50°C at a constant speed, and kept for 3.5h.

[0029] Optionally, vacuum or nitrogen-filled packaging of the dried boletus is also included.

Embodiment 3

[0031] A freezing processing method for boletus, comprising the following steps:

[0032] Select fresh boletus, wash and dry, cut into 1-3cm thick slices;

[0033] Quick-freeze the boletus, and stop when the center temperature of the boletus reaches -16°C;

[0034] The drying process is as follows: within 0.6h, the temperature is raised to 80°C at a constant speed and kept for 0.8h; for 1.2h, the temperature is dropped to 67°C at a constant speed, and kept for 2.5h; for 1.2h, the temperature is dropped to 60°C at a constant speed, and kept for 2.5h.

[0035] Optionally, vacuum or nitrogen-filled packaging of the dried boletus is also included.

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PUM

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Abstract

The invention relates to the field of food processing and particularly relates to a frozen processing method for boletus. The frozen processing method comprises the following steps: after fresh boletus is selected and cleaned, the fresh boletus is subject to drying treatment and is sliced. The boletus is subject to quick freezing; the frozen boletus is subject to the drying treatment. The frozen processing method provided by the invention is simple in process; various nutrition ingredients, the color, the flavor as well as the taste of the boletus are effectively kept; zero color enhancing agents and preservative are added in the manufacturing process; the storage time at the normal temperature is long; the boletus is more healthy, safer, hygienic to eat and has extensive market outlook.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for freezing boletus. Background technique [0002] Boletus is delicious and nutritious. The fungus has a large body, thick flesh, strong stalk, sweet and delicious taste, and rich nutrition. It is a world-renowned edible fungus. People of all ethnic groups in Yunnan Province like to collect fresh mushrooms for cooking. Western European countries also have the habit of eating boletus widely. Except for fresh cooking, most of them are sliced ​​and dried, and processed into various small packages, which are used to prepare soup or make soy sauce extract, and also made into salted products for consumption. Boletus contains 8 kinds of amino acids necessary for the human body, and also contains alkaloids such as adenine, choline and putrescine. It can be used medicinally to treat pain in the waist and legs, numbness in the hands and feet, twitching of the limbs, and it can a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
Inventor 不公告发明人
Owner LIJIANG SANCHUAN IND GRP
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