Fresh keeping and storage method of truffles

A technology of truffles and fresh-keeping boxes, which is applied in the fields of fruit and vegetable preservation, food preservation, and preservation of fruits/vegetables through freezing/refrigeration, etc. It can solve the problems affecting the nutritional value and fragrance of truffles, so as to broaden the sales market and prolong fresh-keeping storage The effect of simple time and operation method

Inactive Publication Date: 2017-05-10
SAAS BIOTECH & NUCLEAR TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 3. Irradiation storage: use the radiation energy of atomic energy rays to irradiate truffles to kill insects and sterilize them, so as to extend the storage period of truffles. This method can inhibit the growth of harmful colonies on the surface of truffles while maintaining Higher quality, this method combined with low temperature storage can extend the storage period by 20-25 days, but this method affects the nutritional value of truffles and its unique fragrance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Selection of storage materials

[0031] Mature, undamaged, and insect-free truffles produced from December to January-February of the next year are selected for sorting. The sorting standard is based on the size and diameter of the truffles. , this case selects C grade 5-10cm.

[0032] (2) Impurity removal: Use sterilized tap water and a brush to remove the soil on the surface of the truffles, and then wrap each truffle individually in a bubble bag for later use.

[0033] (3) Low-temperature treatment: remove the air bubble bag from the sorted and removed truffles, and then treat them under cold wind at 0-4°C for 10 hours. It is necessary to ensure that the surface of the truffles is fully exposed to the cold wind, so that the heat and surface moisture of the truffles are quickly taken away. Go, to achieve rapid cooling, so that the temperature of the truffles drops to 2°C.

[0034] (4) Ozone disinfection: place the low-temperature-treated truffles in a closed spa...

Embodiment 2

[0038] (1) Selection of storage materials

[0039] Mature, undamaged, and insect-free truffles produced from December to January-February of the next year are selected for sorting. The sorting standard is based on the size and diameter of the truffles. In this case, choose C grade 5-10cm.

[0040] (2) Impurity removal: Use sterilized tap water and a brush to remove the soil on the surface of the truffles, and then wrap each truffle individually with a bubble bag.

[0041] (3) Low-temperature treatment: remove the air bubble bag from the sorted truffles, and then treat them under cold air at 0-4°C for 8 hours. It is necessary to ensure that the surface of the truffles is fully exposed to the cold air, so that the heat and surface moisture of the truffles are quickly taken away. Go, to achieve rapid cooling, so that the temperature of the truffles drops to 2°C.

[0042] (4) Ozone disinfection: place the low-temperature-treated truffles in a closed space, and disinfect them wit...

Embodiment 3

[0046] (1) Selection of storage materials

[0047] Mature, undamaged, and insect-free truffles produced from December to January-February of the next year are selected for sorting. The sorting standard is based on the size and diameter of the truffles. In this case, choose C grade 5-10cm.

[0048] (2) Impurity removal: Use sterilized tap water and a brush to remove the soil on the surface of the truffles, and then wrap each truffle individually with a bubble bag.

[0049] (3) Low-temperature treatment: remove the air bubble bag from the sorted and removed truffles, and then treat them under cold wind at 0-4°C for 9 hours. It is necessary to ensure that the surface of the truffles is fully exposed to the cold wind, so that the heat and surface moisture of the truffles are quickly taken away. Go, to achieve rapid cooling, so that the temperature of the truffles drops to 2°C.

[0050] (4) Ozone disinfection: place the low-temperature-treated truffles in a closed space, and disi...

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PUM

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Abstract

The invention relates to the technical field of fresh keeping and storage of wild mushrooms, and in particular to a fresh keeping and storage method of truffles. The flavor and the taste of the truffles still can be kept under the situation that no chemical reagents are added in a storage process. The fresh keeping and storage method comprises the following steps: (1) truffles pretreatment; (2) low-temperature treatment; (3) ozone disinfection; (4) packaging and storage. By adopting the fresh keeping and storage method disclosed by the invention, the fresh keeping and storage time of the truffles is greatly prolonged, effective component structure and unique fragrance of kames are reserved, worm damage and lesion are not found during a preservation period, and better appearance, unique fragrance and unique sensory quality of the truffles are maintained; the fresh keeping problem during long-time storage and long-distance transportation processes of the truffles is met.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping and storage of wild mushrooms, in particular to a method for fresh-keeping and storage of truffles. Background technique [0002] Truffles (truffles) aliases: pig arch bacteria, grainless vine fruit, mountain skid, belong to Eumycota (Eumycota), Ascomycotina (Ascomycotina), Truffles (Tuberales), Truffles (Tuberaceae), Truffle Fungus (Tuber), external shape: Ascocarp is irregular spherical, oval, dark brown, dark brown, yellowish brown when fresh. It is a rare edible and medicinal fungus that grows in the shallow surface soil layer of coniferous and broad-leaved mixed forests such as Huashan pine, Chinese fir, oak oak, and mulberry. Truffle is a rare and rare edible fungus, which has high nutritional value, medicinal value and economic value, and is one of the favorite fungi in Europe and America. However, because there are many problems in the present fresh-keeping technology, such expensi...

Claims

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Application Information

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IPC IPC(8): A23B7/152A23B7/04
CPCA23B7/0433A23B7/152
Inventor 金鑫黄文丽陈祖琴
Owner SAAS BIOTECH & NUCLEAR TECH RES INST
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