Processing method of instant tricholoma matsutake

Abstract

The invention is suitable for the technical field of food processing, and provides a processing method of instant tricholoma matsutake, which comprises the following steps: step 1, preparing raw materials; step 2, performing fixation and pre-cooking; step 3, performing low-temperature quick freezing; step 4, unfreezing and dipping under normal pressure; step 5, performing low-temperature quick-freezing; step 6, carrying out vacuum oil bath; step 7, deoiling in vacuum; step 8, cooling and seasoning; step 9, sorting; step 10, carrying out metal detection; and step 11, packaging and warehousing. The raw materials are treated in a root cutting and cleaning manner, and the frozen product is fluffy in internal tissue structure and forms reticular crystals through a flow-state low-temperature quick-freezing tunnel, so that the original shape and color of the product can be better maintained, and the purposes of keeping fresh at low temperature and preventing nutrition loss are achieved. And normal-temperature running water is adopted for slow thawing and unfreezing in a normal atmospheric pressure environment, so that the internal organization structure of the product cannot be damaged. The red tricholoma matsutake tastes crisp, sweet and delicious, the nutrition of the red tricholoma matsutake is greatly reserved, the nutrient components are basically not lost, more than 90% of the nutrient components are reserved, and the color, taste and shape of the red tricholoma matsutake are not changed.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of ready-to-eat red matsutake mushrooms. Background technique [0002] Existing edible fungus refers to the huge, edible fungi (large fungus) with fruiting bodies, commonly known as mushrooms. There are more than 350 kinds of edible fungi known in China, most of which belong to Basidiomycotina. Common edible fungi are: shiitake mushrooms, straw mushrooms, mushrooms, fungus, white fungus, Hericium erinaceus, bamboo fungus, matsutake (matsutake), tricholoma, red mushroom, ganoderma lucidum, cordyceps, truffle, Bailing mushroom and boletus, etc.; Ascomycota subphylum, including: morel, saddle fungus, truffle and so on. The above-mentioned fungi grow in different regions and in different ecological environments. [0003] Ready-to-eat red matsutake is a food type of edible fungus. The existing processing method has certain defects, and it is easy to lose...

AI Technical Summary

Problems solved by technology

[0003] Ready-to-eat red matsutake is a food type of edible fungus. The existing processing methods have certain defects, and it is easy to lose the nutrients of the fungus and the characteristic flavor of the fungus itself.

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