Processing method of freeze-dried pleurotus ferulae lanzi

Abstract

The invention discloses a processing method of freeze-dried pleurotus ferulae lanzi. The processing method comprises the following steps of raw material selection, pretreatment, blanching, prefreezing, freeze-drying, desorption drying, vacuum packaging and the like. The processing method ensures that while pleurotus ferulae lanzi cannot generate oxidative deterioration in the transportation process, nutrient substances of pleuratus ferulae is locked, the color and deliciousness of the pleurotus ferulae lanzi are kept, and the taste and the flavor are very good to be nearly consistent to freshpleurotus ferulae lanzi; transportation is convenient, a pleurotus ferulae lanzi dry fungus product keeps the flavor and the quality of fresh fungi, is convenient and rapid to eat, improves the marketcompetitiveness of the pleurotus ferulae lanzi, provides a market for seasonal harvesting of the pleurotus ferulae lanzi and increases income of edible fungus farmers; and freeze-drying technologiesare all performed under the environment of low temperature, so that tissues of the pleurotus ferulae lanzi cannot be destroyed, the original nutritional ingredients are kept, a preparation technologyis simple, and a product is reasonable in price.

Description

technical field [0001] The invention belongs to the technical field of edible mushroom cultivation, and in particular relates to a processing method of freeze-dried Pleurotus ferulae. Background technique [0002] Pleurotus ferulae, also known as ferulae ferulae, ferulae ferulae, belongs to the genus Pleurotus of the Basidiomycotina Agaricaceae Pleurotaceae, Latin plant animal mineral name: FructificatioPleurotiFerulae, is a representative fungus on the arid grassland, is a Saprophytic bacteria. Cap diameter 5-15cm, oblate hemispherical, gradually flattened at the back, concave in the middle, smooth, initially brown, then gradually white, with cracked markings, and involuted edges when young. The flesh of the bacteria is white and thick. Gills elongated, slightly dense, white, later pale yellow, unequal in length. The stipe is partial, solid inside, white, 2-6cm long, 1-2cm thick, tapering downward. Spores are oblong-elliptic to oval, colorless, smooth, (12-14) μm×(5-6) ...

AI Technical Summary

Problems solved by technology

[0004] However, due to the limitation of the special physiological and biochemical properties of Pleurotus ferulae itself, if the fresh Pleurotus ferulae is not eaten in time after picking, it will soon rot or deteriorate. Therefore, fresh products are limited to seasonal consumption, not in A. It is difficult for people in the place where Weixier grows to eat delicious ferulae mushrooms

In addition, due to the constraints of the existing processing technology, the deliciousness of Pleurotus ferulae cannot be kept for a long time, and a lot of nutrients will be lost, so that the dried fungus Pleurotus ferulae products have lost flavor substances, reduced quality, inconvenient consumption, and difficult transportation. Due to the impact of seasonal harvest, the harvest season is often unsalable, and there is basically no sale in other seasons, so its price is very expensive. Therefore, it restricts the development of the Ferulica ferulae market