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Method for processing seasoning agaricus bisporus

A processing method and technology of Agaricus bisporus, which is applied in the processing field of seasoning Agaricus bisporus, can solve the problems of high loss of nucleic acid, etc., and achieve the effects of no browning, crisp and tender taste, and strong mushroom flavor

Inactive Publication Date: 2017-01-04
HEFEI YUANZHENG AFE SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] The meat of Agaricus bisporus is fat and tender, and contains more mannose, trehalose, nucleic acid and various amino acid substances, so it is delicious and nutritious. At present, the processing of seasoning Agaricus bisporus generally first boils the Agaricus bisporus, and then uses seasoning substances. Seasoning, final vacuum packaging or immersion in preservative solution for soft packaging, boiling treatment and later soft packaging with preservative solution, resulting in a relatively large loss of nucleic acid

Method used

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  • Method for processing seasoning agaricus bisporus

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Embodiment 1

[0008] Embodiment 1. Take fresh Agaricus bisporus, wash it, put it into the slurry and wrap it in slurry, heat the Agaricus bisporus after wrapping in a constant temperature water bath at 100°C, and make the temperature of Agaricus bisporus reach 100°C, then change it to microwave heating, and the microwave power is 4.2-4.5 W / g, the microwave heating time is 50s, the Agaricus bisporus heated by microwave is immediately immersed in liquid nitrogen at the temperature of -190~-192°C for 1s, taken out, bagged, and vacuum packed.

[0009] The slurry is obtained by mixing linden tree honey, yam powder, sand date gum and seasoning in a weight ratio of 1:10-15:1:2, adding water three times the weight of the mixture, stirring and reconciling.

[0010] The seasoning is composed of table salt or one or more combinations of table salt and sour agent, sweetener, umami agent and spice.

[0011] Agaricus bisporus without any treatment was used as control group 1.

[0012] The constant-tempe...

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Abstract

The invention relates to the technical field of food processing, in particular to a method for processing seasoning agaricus bisporus. Fresh agaricus bisporus is taken, thoroughly cleaned and put in pulp to be wrapped by the pulp, the agaricus bisporus wrapped by the pulp is heated with a 100-DEG C constant-temperature water bath, and after the temperature of the agaricus bisporus reaches 100 DEG C, microwave heating is adopted, wherein the microwave power ranges from 4.2 W / g to 4.5 W / g, and the microwave heating time is 50 s; the agaricus bisporus subjected to microwave heating is immediately put in liquid nitrogen of the temperature of -190 DEG C to -192 DEG C to be soaked for 1 s, the agaricus bisporus is fished out and bagged, and vacuum packaging is carried out. By means of the method, nucleic acid in the agaricus bisporus is kept to the maximum degree, the obtained seasoning agaricus bisporu is crispy, tender, fresh and smooth in taste, slightly sweet and salty, strong in mushroom flavor, bright in color and free of browning phenomena within the expiration date, and the expiration date at normal temperature is 3 months.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of seasoned Agaricus bisporus. Background technique [0002] The meat of Agaricus bisporus is fat and tender, and contains more mannose, trehalose, nucleic acid and various amino acid substances, so it is delicious and nutritious. At present, the processing of seasoning Agaricus bisporus generally first boils the Agaricus bisporus, and then uses seasoning substances. Seasoning, and finally vacuum packaging or immersion in fresh-keeping liquid for soft packaging, boiling treatment and later soft-packing with fresh-keeping liquid, resulting in a relatively large loss of nucleic acid. Contents of the invention [0003] In order to reduce the nucleic acid loss rate during the processing of seasoned Agaricus bisporus, the object of the present invention is to provide a processing method of Agaricus bisporus seasoning. [0004] The technical solution ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/30A23P20/17A23B7/157A23B7/16
CPCA23B7/157A23B7/16
Inventor 郭秉政郭锐李元元郭立兵
Owner HEFEI YUANZHENG AFE SCI TECH
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