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Truffle preservation method

A fresh-keeping method, truffle technology, which is applied in the direction of fruit and vegetable preservation, food preservation, food ingredients as anti-microbial preservation, etc., can solve problems such as easy mold, achieve aroma preservation, taste unchanged, and prolong the preservation period

Inactive Publication Date: 2016-12-07
永仁野森达菌业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Truffles are the top edible fungi most loved by Europeans. They mainly eat fresh truffles. At present, the storage method of fresh truffles is mainly to keep them fresh in cold storage. The freshness period is only 15-20 days, and they are prone to mold

Method used

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  • Truffle preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Select fresh and mature truffles, remove the damaged bacteria, soak them in water for 15 minutes, and then wash them;

[0014] (2) Put the truffles washed in step (1) into ozone water with an ozone concentration of 0.3mg / L for 5 minutes to sterilize. Sterilization treatment is beneficial to prolong the fresh-keeping period;

[0015] (3) Mix the truffles and rice obtained in step (2) at a mass ratio of 1:1 and put them into a bag, vacuumize the bag to 0.03MP and seal it; then store it in a fresh-keeping warehouse at 2°C .

Embodiment 2

[0017] (1) Choose fresh and mature truffles, remove the damaged bacteria, soak them in water for 10 minutes, and then wash them;

[0018] (2) Put the truffles washed in step (1) into ozone water with an ozone concentration of 0.1 mg / L for 5 minutes and sterilize them. Sterilization treatment is beneficial to prolong the preservation period;

[0019] (3) Mix the truffles and rice obtained in step (2) at a mass ratio of 1:1 and put them into a bag, vacuumize the bag to 0.02M and seal it; then store it in a fresh-keeping warehouse at 1°C .

Embodiment 3

[0021] (1) Select fresh and mature truffles, remove the damaged bacteria, soak them in water for 12 minutes, and then wash them;

[0022] (2) Put the truffles washed in step (1) into ozone water with an ozone concentration of 0.5 mg / L for 5 minutes to sterilize. Sterilization treatment is beneficial to prolong the fresh-keeping period;

[0023] (3) Mix the truffles and rice obtained in step (2) at a mass ratio of 1:1 and put them into a bag, vacuumize the inside of the bag to below 0.01MP and seal it; then put it in a fresh-keeping store at 3°C ​​for storage.

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Abstract

The invention discloses a truffle preservation method. The method comprises the following steps: selecting fresh and mature truffle, soaking in the water for several minutes, and then cleaning; soaking in ozone water to sterilize; mixing the truffle and the rice and the bagging, vacuumizing the bag, and the sealing; placing the bag in a preservation storehouse at 1-3 DEG C to store. Through the adoption of the method disclosed by the invention, the truffle can be preserved for 50 days at 1-3 DEG C. The truffle and the rice are mixed, the rice is used for absorbing partial metabolite produced by the breath of the fresh truffle and extra moisture in the bag; the vaccumizing storage can further isolate the truffle from the oxygen, so that the mould cannot survive, and the fresh truffle is free from getting mildew, and the preservation period can be prolonged. Compared with the traditional method, the method disclosed by the invention is free from adding preservative and other chemical agents, the color of the long-term preserved truffle is unchanged and the fragrance is saved, the taste is unchanged, and the nutrition is completely saved.

Description

technical field [0001] The invention relates to a fresh-keeping method for truffles, which belongs to the technical field of agricultural product processing. Background technique [0002] Truffles are rich in protein, 18 kinds of amino acids (including 8 kinds of essential amino acids that cannot be synthesized by the human body), unsaturated fatty acids, multivitamins, zinc, manganese, iron, calcium, phosphorus, selenium and other essential trace elements, as well as sphingolipids, Cerebrosides, ceramides, triterpenes, androsterone, adenosine, truffle acid, sterols, truffle polysaccharides, truffle polypeptides and other metabolites have extremely high nutritional and health value. [0003] Truffles are the top edible fungi most loved by Europeans. Fresh truffles are mainly eaten. At present, the storage method of fresh truffles is mainly to keep them fresh in cold storage. The freshness period is only 15-20 days, and they are prone to mold. Contents of the invention [...

Claims

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Application Information

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IPC IPC(8): A23B7/157A23B7/153A23B7/148A23B7/04
CPCA23B7/157A23B7/0433A23B7/148A23B7/153A23V2002/00A23V2200/10A23V2250/128
Inventor 熊海宽
Owner 永仁野森达菌业有限公司
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