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Deep processing method for edible fungi

An edible fungus and greening technology, applied in the fields of application, food preservation, food science, etc., can solve the problems of losing the tissue shape, flavor and color of fresh fungi, reducing the value of nutrition and health care, and not being able to eat directly. Long-lasting, low-oil effect

Inactive Publication Date: 2018-09-11
扶风绿保农业综合开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at the same time, edible fungi are seasonal and difficult to keep fresh. With the existing dry processing, water processing and other methods, the obtained edible fungus products lose the shape, flavor and color of the fresh fungi, and their nutritional and health care values ​​are also greatly improved. reduced, and cannot be eaten directly

Method used

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  • Deep processing method for edible fungi
  • Deep processing method for edible fungi
  • Deep processing method for edible fungi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of processing method of the instant tea tree mushroom of opening a bag, carries out as follows:

[0026] Finishing: Select fresh, mildew-free, uniform-sized tea tree mushrooms, remove the roots and feet, wash them with running water, and put them in 95-100°C with 0.5% citric acid, 0.02% EDTA-2Na, and L-cysteine 0.02% acid and 0.5% calcium chloride solution for 8-10 minutes, so that the temperature of the center of the bacteria reaches 95°C;

[0027] Cleaning and shaping: Take out the tea tree mushroom after killing green and cool it in cold water, tear it into strips along the longitudinal direction of the fungus, and control the length within 40-80mm;

[0028] Pre-cooking: put the above-mentioned cleaned and shaped tea tree mushroom into boiling water, add 0.5% citric acid and 0.5% salt-grade calcium chloride, and pre-cook for 15 minutes;

[0029] Dehydration: Put the above-mentioned precooked tea tree mushroom into the three-legged centrifuge for 25 minutes, a...

Embodiment 2

[0035] A kind of processing method of the ready-to-eat Flammulina velutipes in bag, carries out as follows:

[0036] Finishing: Select fresh, mildew-free, and uniformly sized Flammulina velutipes, remove the roots and feet, wash them with running water, and put them in 95-100°C with 0.5% citric acid, 0.005% EDTA-2Na, and L-cysteine 0.05% and 1% calcium chloride in the greening solution for 5-8 minutes, so that the temperature of the center of the bacteria reaches 95°C;

[0037] Cleaning and shaping: Take the above-mentioned enoki mushrooms out of cold water to cool them down, tear them into strips along the longitudinal direction of the bacteria, and control the length within 40-80mm; % citric acid, 0.1% salt grade calcium chloride, precooked for 8 minutes;

[0038] Dehydration: Put the above-mentioned precooked Flammulina velutipes into a three-legged centrifuge for 20 minutes, and dehydrate to 7.0%;

[0039] Seasoning: the above-mentioned Flammulina velutipes after dehydrati...

Embodiment 3

[0044] A kind of processing method of the ready-to-eat Pleurotus eryngii mushroom, carries out as follows:

[0045] Finishing: Select fresh, mildew-free, uniform-sized Pleurotus eryngii, remove the roots and feet, clean them with running water, and put them in 95-100°C with citric acid 0.8%, EDTA-2Na 0.01%, L-cysteine 0.03% amino acid and 0.6% calcium chloride solution for 15-20 minutes, so that the temperature of the center of the bacteria reaches 95°C;

[0046] Cleaning and shaping: Take out the above-mentioned Pleurotus eryngii after killing green and cool it in cold water, cut it into slices along the longitudinal direction of the bacteria, and control the length within 30-50mm; pre-cooking: put the above-mentioned Pleurotus eryngii after cleaning and shaping into boiling water , add 0.3% citric acid, 0.8% food grade calcium chloride, precook for 15 minutes;

[0047] Dehydration: Put the above-mentioned precooked Pleurotus eryngii into a three-legged centrifuge for 30 min...

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Abstract

The invention relates to a deep processing method for edible fungi. The method comprises the steps of enzyme deactivation, pre-boiling, dehydration, packaging and sterilization. The enzyme deactivation is carried out for 5-20 minutes in an enzyme deactivation liquid at 95-100 DEG C; and the pre-boiling is carried out for 8-15 minutes in a pre-boiling liquid at 95-100 DEG C. The edible fungus product processed by the method of the invention reserves the original edible efficacy of nutrient substances and plant dietary fibers of edible fungi and the original appearance characteristics of the edible fungi, and the product is endowed with characteristics of being good in color, aroma and taste, low in oil content, not greasy in use and ready-to-eat. Therefore, the edible fungi are strong in seasonality, difficult for fresh keeping, unique in flavor, comprehensive in nutrients and strong in health-care functions, and become a new generation of fashionable edible fungus product which is unique in flavor and convenient and ready to eat.

Description

technical field [0001] The invention relates to the field of edible fungi processing, in particular to a method for deep processing of edible fungi. Background technique [0002] In addition to being rich in protein, amino acids, vitamins and minerals, edible fungi are delicious and unique in flavor, especially as a high-quality dietary fiber, low-fat, and low-calorie food, which has been accepted by people. Many countries advocate meat-vegetarian-fungal food as the best dietary structure. In recent years, it has been found that edible fungi are not only rich in the above nutrients, but also contain a large amount of dietary fiber and active substances (polysaccharides, interferon, inducers, etc.), the active substances have anti-cancer effects, and can improve human immunity. Dietary fiber It has the effect of promoting gastrointestinal motility, it can accelerate the excretion of food residues and toxic substances, and effectively prevent obesity, colon cancer, digestive ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/10A23B7/144A23B7/005A23B7/157A23B7/154A23L33/00A23L5/00
CPCA23B7/0056A23B7/144A23B7/154A23B7/157A23L5/00A23L5/19A23L31/00A23L33/00A23V2002/00A23V2200/30A23V2200/10A23V2300/24A23V2250/032A23V2250/0616A23V2250/1578A23V2250/1614A23V2300/10A23V2250/306
Inventor 不公告发明人
Owner 扶风绿保农业综合开发有限公司
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