CN101138361A - Wildness domestic fungus fresh-keeping method - Google Patents
Wildness domestic fungus fresh-keeping method Download PDFInfo
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- CN101138361A CN101138361A CNA2007100662153A CN200710066215A CN101138361A CN 101138361 A CN101138361 A CN 101138361A CN A2007100662153 A CNA2007100662153 A CN A2007100662153A CN 200710066215 A CN200710066215 A CN 200710066215A CN 101138361 A CN101138361 A CN 101138361A
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- edible fungus
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Abstract
A preservation method of wild edible fungus belongs to the food processing technical field, in particular relates to a preservation method of wild edible fungus. As for the present invention of a preservation method of wild edible fungus, the process comprises impurities removing, cleaning, fast freezing, packing, cold store, cold transportation and marketing. The wild edible fungus preserved with the process keeps the fresh and delicious taste of picked wild fungus and the nutrition of fungus which is green and environment friendly and fully accords with the requirements of food health and principle of environmental protection; in addition, the wild edible fungus is also beneficial to the health of people. Therefore, the present invention is an advanced preservation method of wild edible fungus and deserves wide dissemination.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of preservation method of wild edible fungus.
Background technology
Wild edible fungus is by the human knowledge and utilize the history in existing several thousand, and people are considered as rare food to wild edible fungus always.Edible mushroom contains high protein, low fat, low heat energy, Multivitamin, abundant inorganic salts and essential amino acid etc., and modern medicine more studies have shown that, but wild edible fungus has edible medicine double action.Its effect mainly contains foster brain, mends brain, brain tonic, immunity anticancer, the clean blood that nourishes blood, beneficial stomach invigorating the spleen, beneficial intestines are controlled hemorrhoid, protected the liver kidney tonifying etc.Nowadays the wild edible fungus of edible fresh is the treasure delicacies of advocating green health, pursuing superfine product cuisines people always.Primary raw material has many precious edible mushrooms in French, the Italian famous dish.In Japan, have " king of mushroom " celebrated matsutake, the bright product of market price retail are 600 dollars one jin; The cepe of fashionable France, one jin in local retail price nearly 100 dollars, great potential has been contained in market at home.
At present, edible mushroom is sold with forms such as fresh goods, dry plate, salt marsh quick-frozen, vacuum packaging, cans on market, and fresh goods especially are subjected to people's favor, because fresh goods have kept the delicate flavour of the primitive nature of wild bacterium, and has effectively kept its nutritional labeling.In a single day but wild bacterium is plucked, its original fragrance, moisture and active factors can rapidly disappear, and can shrink more than 10 times with fresh edible mushroom on being worth.Even state-of-the-art constant temperature controlled atmosphere technology also only can only guarantee to look good, smell good and taste good in 3 days for the wild edible fungus as the chicken fir, and is common fresh-keeping in 15 days.Also done a lot of explorations for this reason, seek a kind of effective edible fungus fresh-keeping method, a kind of wild edible fungus fresh-keeping can and technology are disclosed in the patent of the patent No. 93103300.4, fast-freezed wild edible mushroom and processing method thereof are also disclosed in the patent of the patent No. 02113701.3, but all added certain additive in these two kinds of methods, as salt solution, calcium chloride etc., though these two kinds of methods can keep certain form of wild edible fungus, taste, but these additives are at original flavor that has influenced it in varying degrees and composition, still cause the difference of the wild edible fungus of plucking with aquatic foods, can not reach real fresh-keeping effect.
Summary of the invention
Technical problem to be solved by this invention is exactly that wild edible fungus is realized under the situation of not adding any additives really fresh-keeping, and a kind of full ecology, green is provided, and kept the preservation method of wild edible fungus delicate flavour and nutritional labeling fully.
Preservation method of wild edible fungus of the present invention is to realize by following technology:
1) wild edible fungus that impurity elimination dirt, aquatic foods are plucked is at first rejected the mud pin, and impurity is sorted out;
2) clean, went assorted dirty wild edible fungus in winning back 24h, to clean up with as clear as crystal water;
3) freezer quick-frozen 1～1.5h of-10 ℃～0 ℃ is put into the wild edible fungus that cleans up in quick-frozen;
4) packing, the wild edible fungus after the quick-frozen is packed;
5) keep in cold storage, packaged wild edible fungus keeps in cold storage in-10 ℃～0 ℃ freezer;
6) refrigeration transportation is sold, and freezing wild edible fungus needs to transport with under-10 ℃～0 ℃ the environment after going out freezer, and sells under-10 ℃～0 ℃ freezing environment and just thaw until edible the time.
According to different wild edible fungus kinds, in the cleaning process time there is corresponding requirement, what the cap of wild edible fungus had been opened need clean with interior by 12h after winning, and what cap was not opened is winning back 24h with interior cleaning.
The wild edible fungus packing can be common packing, preferably vacuumizes to pack, like this better effects if.
Wizened bacterium is the relatively bacterial classification of characteristic of Yunnan, and moisture is less, and therefore the easy variable color that gets wet does not need to clean, and the assorted back of decontamination is directly vacuum-packed.
By the fresh-keeping wild edible fungus of such technology; even if behind fresh wild edible fungus ebb tide; the consumer also can have and keep aquatic foods to pluck wild bacterium aquatic foods, fragrance road; the mushroom that has kept effective nutritional labeling; and this wild edible fungus green ecological meets food health fully and requires and the environmental protection principle, and human beings'health is also had hundred benefits and none evil; therefore be a kind of very superior preservation method of wild edible fungus, be worth very much extensively being promoted.It will become for development and the Yunnan that promotes the wild bacterium cause in Yunnan " wild bacterium kingdom " does one's bit.
The specific embodiment
Select aquatic foods to pluck, there is not the wild bolete that goes rotten, the mud pin of at first pruning is sorted out impurity, cleans up in clean running water then, in-1 ℃ freezer, freeze 1.5h afterwards, be packaged into every bag of 0.5kg with plastic packaging bag then, on heat sealing machine, vacuumize the heat-sealing sack, carry out vacuum sealed package, enter at last in-1 ℃ the freezer and carry out freezing preservation, just can promote afterwards and go on the market.Adopt-1 ℃ van cooler to be transported to each point of sale, and be placed in the refrigerator-freezer of point of sale-1 ℃ and sell.
Select aquatic foods to pluck, there is not the wizened bacterium that goes rotten, the mud pin of at first pruning, sort out impurity, in 0 ℃ freezer, freeze 1h afterwards, be packaged into every bag of 0.25kg with plastic packaging bag then, on heat sealing machine, vacuumize the heat-sealing sack, carry out vacuum sealed package, enter at last in 0 ℃ the freezer and carry out freezing preservation, just can promote afterwards and go on the market.Adopt 0 ℃ van cooler to be transported to each point of sale, and be placed in the refrigerator-freezer of 0 ℃ of point of sale and sell.
Claims (4)
1. preservation method of wild edible fungus is characterized in that it comprises following technology:
1) wild edible fungus that impurity elimination dirt, aquatic foods are plucked is at first rejected the mud pin, and impurity is sorted out;
2) clean, went assorted dirty wild edible fungus after winning, to clean up with as clear as crystal water in the 24h;
3) freezer quick-frozen 1～1.5h of-10 ℃～0 ℃ is put into the wild edible fungus that cleans up in quick-frozen;
4) packing, the wild edible fungus after the quick-frozen is packed;
5) keep in cold storage, packaged wild edible fungus keeps in cold storage in-10 ℃～0 ℃ freezer;
6) refrigeration transportation is sold, and freezing wild edible fungus needs to transport with under-10 ℃～0 ℃ the environment after going out freezer, and sells under-10 ℃～0 ℃ freezing environment and just thaw until edible the time.
2. a kind of preservation method of wild edible fungus according to claim 1 is characterized in that packing method is to vacuumize to pack.
3. a kind of preservation method of wild edible fungus according to claim 1, what it is characterized in that the cap of wild edible fungus opened is cleaning with interior winning back 12h, and what cap was not opened is winning back 24h with interior cleaning.
4. a kind of preservation method of wild edible fungus according to claim 1 is characterized in that wild edible fungus is wizened bacterium, does not need cleaning process in the preservation method technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100662153A CN101138361A (en) | 2007-09-21 | 2007-09-21 | Wildness domestic fungus fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100662153A CN101138361A (en) | 2007-09-21 | 2007-09-21 | Wildness domestic fungus fresh-keeping method |
Publications (1)
| Publication Number | Publication Date |
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| CN101138361A true CN101138361A (en) | 2008-03-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CNA2007100662153A Pending CN101138361A (en) | 2007-09-21 | 2007-09-21 | Wildness domestic fungus fresh-keeping method |
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| CN (1) | CN101138361A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301001B (en) * | 2008-07-07 | 2011-04-20 | 福州富水综合食品有限公司 | Cold air drying technique of vegetable and edible fungus |
| CN102429006A (en) * | 2011-11-11 | 2012-05-02 | 河南省农业科学院 | Vacuum deoxygenation nitrogenization blanching method for agaricus bisporus |
| CN103651746A (en) * | 2013-11-18 | 2014-03-26 | 云南星贸食品有限公司 | Production technology of quick-freezing product of wild edible fungi |
-
2007
- 2007-09-21 CN CNA2007100662153A patent/CN101138361A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301001B (en) * | 2008-07-07 | 2011-04-20 | 福州富水综合食品有限公司 | Cold air drying technique of vegetable and edible fungus |
| CN102429006A (en) * | 2011-11-11 | 2012-05-02 | 河南省农业科学院 | Vacuum deoxygenation nitrogenization blanching method for agaricus bisporus |
| CN103651746A (en) * | 2013-11-18 | 2014-03-26 | 云南星贸食品有限公司 | Production technology of quick-freezing product of wild edible fungi |
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Open date: 20080312 |