Pickled domestic fungus and production

Abstract

An acid preserved edible fungus with beautiful color and rich nutrients contains the edible fungus (60-90 Wt%), sodium pyrosulfite (or dithionate) (0.005-0.05) and preserving acid liquid (6.70-39.95) prepared from edible organic acid.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processed product of edible fungi, and to a preparation method of the processed product of edible fungus. Background technique [0002] Edible fungus is a general term for a class of edible large fungi, such as Agaricus bisporus, Flammulina velutipes, Coprinus comatus, Pleurotus eryngii, Bailing mushroom, Boletus, Lentinus edodes, Oyster mushroom, Jiji mushroom, Straw mushroom, Slide mushroom, Dancing mushroom velvet, matsutake, etc.; also includes large fungi that are both food and medicine, such as Ganoderma lucidum, Gastrodia elata, Poria cocos, etc. Due to the advantages of smooth and delicious taste and high nutritional value, edible fungi are favored by consumers at home and abroad, and the demand is increasing year by year. my country is a big country of wild edible fungus, artificial planting and processing, and also a big exporter. According to the data provided by the...

AI Technical Summary

Problems solved by technology

[0004] But, just because wherein the concentration of salt is very high, salted edible mushroom has the shortcoming of following many aspects: (1) is unfavorable for direct edible and processing: when the product of this method storage carries out terminal processing or edible, must its salt It can be eaten or processed after the concentration is reduced to a certain level; (2) waste of resources: in the process of reducing the salt concentration, a large amount of water and heat energy will be consumed; (3) loss of nutrients: in the process of reducing the salt concentration, due to the use of Washing and diluting with a large amount of water will inevitably lead to the loss of various nutrients such as protein, fat, polysaccharide, vitamins, antibiotics, nucleotides in the edible fungus, and the edible weight will also reduce thereupon; (4) environmental pollution: in The salt water produced during the process of reducing the salt concentration will cause environmental pollution and cause certain harm to crops

In addition, the salted edible fungus also has shortcomings such as uneven yellow and dark color, and lack of luster.