Fresh mushroom super-long fresh keeping method

A fresh-keeping method and technology for fresh shiitake mushrooms, which are applied in the fields of fruit and vegetable preservation, food preservation, food science, etc. The tissue shape and the fresh-keeping period of fresh shiitake mushrooms are only 6 months, which achieves the effects of strong health care function, unique flavor and reduced loss.

Inactive Publication Date: 2017-09-22
郴州市芝草农业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This drying method can only obtain dry products that lose the shape, flavor, color and texture of fresh mushrooms and cannot be eaten directly.
[0003] Existing fresh shiitake mushroom processing methods cannot maintain the shape, flavor, color and texture of fresh shiitake mushr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example

[0025] An ultra-long fresh-keeping method for fresh shiitake mushrooms, prepared by the following process:

[0026] A. Pick and recycle fresh mushrooms, remove dead leaves and woody roots, and place them in a clean and non-toxic new bamboo basket to prevent friction and impact; let the fresh mushrooms fully absorb the guaiacol, cresol, Chemical composition of formic acid, acetic acid and benzoic acid for 3 hours;

[0027] B. Cleaning and shaping

[0028] Place the fresh mushrooms in a bamboo basket; 3 hours later, pour the fresh mushrooms into the clear water of the immersion and bleaching pool, let the mushroom umbrella float with the mushroom stem facing down, keeping the shape of the whole mushroom, washing with clean water while picking out the rotten mushroom bodies. ; After cleaning, take out the fresh shiitake mushrooms that are formed into slices, strips or blocks with a knife;

[0029] C. Oxygen suppression treatment

[0030] Processing of oxygen suppression l...

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PUM

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Abstract

The invention relates to a fresh mushroom super-long fresh keeping method, which comprises: A, picking and recovering fresh mushrooms; B, carrying out washing shaping; C, carrying out oxygen inhibition treatment; D, carrying out oil treatment; E, loading into an easy-open can, and sealing; and F, sterilizing with a sterilizing pot. According to the present invention, no preserving agent and no pigment are added during the processing process; the problems that the shape, the flavor, the color and the tissue form of fresh mushrooms cannot be maintained, the instant eating cannot be conveniently and timely achieved, and the like in the existing fresh mushroom processing method are solved, and the obtained product has characteristics of convenient eating, safety, and health.

Description

technical field [0001] The invention relates to a fresh-keeping technology for edible mushrooms, in particular to an ultra-long fresh-keeping method for fresh shiitake mushrooms, which belongs to food processing. Background technique [0002] Shiitake mushrooms, also known as flower mushrooms, mushrooms, Xiangxin, mushrooms, mushrooms, and mushrooms, are the fruiting bodies of mushrooms of the family Pleurotaceae. Shiitake mushroom is the second largest edible fungus in the world and one of the special products in my country. It is known as "mountain delicacy" among the people. It is a fungus that grows on wood. Delicious taste, refreshing aroma, rich nutrition. Shiitake mushrooms are rich in vitamin B group, iron, potassium, provitamin D (converted into vitamin D after sun exposure), sweet in taste and flat in nature. Indications for loss of appetite, lack of breath and fatigue; therefore, fresh shiitake mushrooms have rich nutritional value. And the taste is natural an...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157
Inventor 陈菲芝陈红芝王思懿陈祺琦陈永红
Owner 郴州市芝草农业科技开发有限公司
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