CN101731314B - Method for refreshing and storing straw mushroom - Google Patents
Method for refreshing and storing straw mushroom Download PDFInfo
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- CN101731314B CN101731314B CN2010101020470A CN201010102047A CN101731314B CN 101731314 B CN101731314 B CN 101731314B CN 2010101020470 A CN2010101020470 A CN 2010101020470A CN 201010102047 A CN201010102047 A CN 201010102047A CN 101731314 B CN101731314 B CN 101731314B
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Abstract
The invention discloses a method for refreshing and storing a straw mushroom, comprises the following sequential steps of: (1) washing a straw mushroom entity to obtain a straw mushroom entity a; (2) adding the washed straw mushroom entity a into boiled water, continuously heating till the water is boiling again, and cooling to obtain a straw mushroom entity b and mushroom boiling water; and (3) after the boiled water becomes cold, packaging and storing the straw mushroom entity b and the mushroom boiling water and finishing the refreshment and the storage of the straw mushroom entity. The shelf life of the straw mushroom by using the method is longer than 14-17 days which is more than 3 times the convention reported shelf life of the straw mushroom; and the complete shape and unique flavor of straw mushroom commodities can be better maintained. The method has the characteristics of low energy consumption, low cost, simple and convenient operation and high benefit, can be widely applied to families, restaurants and medium-small refreshing processing enterprises, and can prolong the industry chain for producing the straw mushroom and improve the economic benefits of the straw mushroom industry.
Description
Technical field
The invention belongs to edible fungus fresh-keeping and processing technique field, relate to a kind of straw mushroom fresh-keeping and preserving method.
Background technology
China is straw mushroom big producing country, and straw mushroom annual production about 300,000 tons (fresh weights) accounts for about 70% of world's straw mushroom output, most marketing freshes.The bright article of straw mushroom are owing to technical reason, and transportation and sales stage are usually because rot to cause the tremendous economic loss.The processing and antistaling of straw mushroom becomes one of key factor of restriction straw mushroom production.Utilize the various rotten enzymatic activitys of rotting of straw mushroom that cause that suppress in the straw mushroom body; Reduce production costs; Prolong straw mushroom commodity shelf life, reach energy savings, technology is simple and easy to do and increases the purpose of straw mushroom economic benefit, become one of key job that current straw mushroom produces.
The fresh-keeping processing of straw mushroom needs emphasis to solve the problem of two aspects, and one is keeping of straw mushroom exterior of commodity proterties, and another is keeping of straw mushroom taste flavor.
Keeping of straw mushroom exterior of commodity proterties will receive main aspect such as microorganism encroach from the variation of straw mushroom self enzyme action mode and the back straw mushroom of gathering and start with.The distinctive enzyme of straw mushroom ties up to the back increased activity of gathering, and causes straw mushroom to be rotted, and directly causes change color and the change in shape of straw mushroom etc.After the straw mushroom fructification was gathered, the external environment microorganism began powerful invasion and attack, very easily caused straw mushroom to be rotted, and made straw mushroom shape and color produce distortion especially easily.
The realization that the straw mushroom taste flavor is kept equally also need be controlled the straw mushroom enzyme activity of gathering, and strengthens the prevention and control of microorganism encroach to external world.The enzymatic activity of degraded flavor components improves gradually in the straw mushroom after gathering, makes straw mushroom flavour composition be destroyed, even causes peculiar smell to occur.In the microbial degradation straw mushroom process, can produce tastes such as stench, the part microorganism also can association carcinogen or noxious material.These all influence the straw mushroom local flavor, reduce the straw mushroom commodity value.
Coming from this, with simple and easy to do technology, the straw mushroom after gathering is carried out fresh-keeping processing, keep straw mushroom profile and mouthfeel proterties etc. to combine simultaneously, is the focus of current research.The instantaneous fresh-keeping processing that completes has the function that suppresses straw mushroom enzyme activity and sterilization in short-term concurrently, can in the extremely short time, reach double effects.The integrated Preservation Treatment of profile and local flavor, energy savings and human cost also can reduce investment, meet the fresh-keeping processing actual needs of current straw mushroom.
The fresh-keeping processing of gamma-radiation irradiation straw mushroom; Be the high-energy that utilizes gamma-radiation, the growth of enzyme activity and straw mushroom epiphytic microorganism can effectively suppress the straw mushroom parachute-opening in the control straw mushroom; To keeping the straw mushroom face shaping certain effect is arranged, also can reduce the infringement of straw mushroom fructification epiphytic microorganism.This technology produces gamma-radiation with Co60, and operating technology requires very strict, but the fresh-keeping time limit of straw mushroom after handling is very short, has only 3-4 days time.
The fresh-keeping processing of deepfreeze (containing the low temperature air conditioned storage) straw mushroom utilizes low temperature (and low oxygen partial pressure) to suppress enzyme activity in the straw mushroom body, creates temperature (and partial pressure of oxygen) condition that is unfavorable for growth of microorganism, reaches fresh-keeping purpose.But the device that this Technology Need is special, input cost are very high, and freshness date is 3-4 days, can not satisfy actual needs.
The straw mushroom salt marsh is fresh-keeping to be with after the straw mushroom slice processing, in boiling water, boils, and inserts in the salt solution and preserves, and the general holding time is 3-4 days.But this technology is destroyed the complete shape of straw mushroom, also changes original mouthfeel and the local flavor of straw mushroom.
There is following problem in the fresh-keeping process technology of disclosed at present straw mushroom: the fresh-keeping converted products fresh keeping time of existing straw mushroom is short, and the energy consumption of fresh-keeping processing is big, and cost is high, and range of application is less, and benefit is lower.These have all influenced its extensive use in actual production.
Summary of the invention
The purpose of this invention is to provide a kind of straw mushroom fresh-keeping and preserving method.
Straw mushroom fresh-keeping and preserving method provided by the invention in turn includes the following steps:
1) the straw mushroom fructification is cleaned, obtain straw mushroom fructification a;
2) said straw mushroom fructification a is joined in the boiling water, and continue to be heated to water and seethe with excitement once more, obtain straw mushroom fructification b after the cooling and boil mushroom water;
2) the said straw mushroom fructification a after will cleaning joins in the boiling water, and continues to be heated to water and seethe with excitement once more, obtains straw mushroom fructification b after the cooling and boils mushroom water;
3) treat said step 2) in boiling water cooling after, said straw mushroom fructification b and the said mushroom water that boils are encapsulated, preserve, accomplish the fresh-retaining preserving of said straw mushroom fructification.
In the said method; The said straw mushroom fructification a before cleaning and the weight ratio of said boiling water are 0.8-1.1: 1, be specially 1: 1,0.8: 1,1.2: 1,0.8-1.0: 1,0.8-1.1: 1,0.8-0.9: 1,1.0-1.2: 1,1.0-1.1: 1 or 1.1-1.2: 1.Before cleaning, also can carry out the form arrangement to the straw mushroom fructification.Said straw mushroom fructification a keeps 30-90 second in the water of boiling once more, and this retention time is specially 60 seconds, 30-60 second, 60-90 second, 50-70 second, 40-80 second, 30-70 second, 30-80 second, 30-50 second, 30-40 second, 40-90 second, 40-70 second, 40-60 second, 40-50 second, 50-90 second, 50-80 second, 50-60 second, 60-80 second, 60-70 second, 70-90 second, 70-80 second or 80-90 second.In the step 3) storage step, temperature is 0-4 ℃.In practical operation, after the boiling water cooling, can the straw mushroom fructification be packed in the box, and boil mushroom water what this box was filled with cooling, also can carry out packing according to the box volume size, do not have the straw mushroom fructification to be advisable to boil the mushroom water logging; The box of various encapsulation all is applicable to this method, as being prone to button box etc.
In addition, the straw mushroom for preparing according to the method described above also belongs to protection scope of the present invention.
Straw mushroom fresh-keeping and preserving method provided by the invention is a kind of biochemistry and microbiology to be combined and the method for inventing, and this method has following advantage:
1, utilizes the instantaneous enzyme-deactivating method of high temperature, can keep nutritional labeling and original local flavor in the straw mushroom to greatest extent, keep the shape intact of straw mushroom fructification.
2, utilize the instantaneous enzyme-deactivating method of high temperature, can when suppressing the straw mushroom enzyme activity, the straw mushroom epiphytic microorganism be carried out disinfection, do not destroy the inherent nutritional characteristic of straw mushroom fructification simultaneously, reduced the straw mushroom that causes because of microorganism encroach and rotted.
3, greatly reduce energy resource consumption, reduce production costs, increase economic efficiency.
4, the fresh keeping time with straw mushroom extends to 14-17 days, is more than 3 times of straw mushroom freshness date of existing report, has significantly slowed down the speed that straw mushroom rots, and has prolonged the shelf supply phase of straw mushroom greatly, has satisfied the demand in market better.
5, this method can prolong the industrial chain that straw mushroom produces, and more job opportunity is provided, and improves the benefit of straw mushroom production industry, provides powerful support for for the straw mushroom production and processing provides.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described further, but the present invention is not limited to following examples.
Straw mushroom fresh-keeping and preserving method provided by the invention, specifically can carry out according to following step:
1) selection mushroom shape is better, and the straw mushroom fructification of no pathology cuts off straw mushroom mushroom root, and cleans.
2) be 0.8-1.2 according to straw mushroom with boiling the mushroom water weight ratio: 1, in pot, put into water, the straw mushroom fructification that the adding selection arrangement of boiled back is cleaned, water seethes with excitement back maintenance 30-90 second once more.
4) if straw mushroom fructification weight below 1 kilogram the time, is packed the straw mushroom fructification in the box into after the whole pot cooling, that fills with cooling boils mushroom water, cooling rear seal-cover; If straw mushroom fructification weight is during greater than 1 kilogram of needs packing; After the truce straw mushroom fructification is filled box together with boiling mushroom water, loading amount be box body long-pending 2/3, make and boil the mushroom water logging and do not have the straw mushroom fructification; The cooling rear seal-cover, the box that the straw mushroom fructification will be housed afterwards places 0-4 ℃ of low temperature to preserve.Straw mushroom weight described in the following embodiment is the net weight before cleaning.
Embodiment 1,
(1) selection mushroom shape is better, and the straw mushroom fructification of no pathology cuts off straw mushroom mushroom root, cleans.
(2) take by weighing 400g straw mushroom and 500g water as boiling mushroom water, in pot, put into water, boiled back adds the straw mushroom that selection is put in order, keeps 80 seconds after water seethes with excitement once more.
(3) straw mushroom weight is below 1 kilogram the time, and with the straw mushroom easy button box of packing into, that fills with cooling boils mushroom water after the whole pot cooling, and the cooling rear seal-cover places 0-4 ℃ of cryopreservation.
According to the method described above straw mushroom is carried out fresh-retaining preserving, the freshness date of straw mushroom is 16-17 days, straw mushroom shape and local flavor and the no significant difference of undressed bright article.
Embodiment 2
(1) selection mushroom shape is better, and the straw mushroom fructification of no pathology cuts off straw mushroom mushroom root, cleans.
(2) take by weighing 500g straw mushroom and 500g water as boiling mushroom water, in pot, put into water, boiled back adds the straw mushroom that selection is put in order, keeps 90 seconds after water seethes with excitement once more.
(3) straw mushroom weight is below 1 kilogram the time, and with the straw mushroom easy button box of packing into, that fills with cooling boils mushroom water after the whole pot cooling, and the cooling rear seal-cover places 0-4 ℃ of cryopreservation.
According to the method described above straw mushroom is carried out fresh-retaining preserving, the freshness date of straw mushroom is 14-17 days, straw mushroom shape and local flavor and the no significant difference of undressed bright article.
Embodiment 3
(1) selection mushroom shape is better, and the straw mushroom fructification of no pathology cuts off straw mushroom mushroom root, cleans.
(2) take by weighing 500g straw mushroom and 500g water as boiling mushroom water, in pot, put into water, boiled back adds the straw mushroom that selection is put in order, keeps 60 seconds after water seethes with excitement once more.
(3) after the truce straw mushroom fructification is filled easy button box together with boiling mushroom water, loading amount there is not the straw mushroom fructification for being prone to 2/3 of button box volume, making to boil the mushroom water logging, the cooling rear seal-cover, and the easy button box that the straw mushroom fructification will be housed afterwards places 0-4 ℃ of low temperature to preserve.
According to the method described above straw mushroom is carried out fresh-retaining preserving, the freshness date of straw mushroom is 15-17 days, straw mushroom shape and local flavor and the no significant difference of undressed bright article.
Embodiment 4
(1) selection mushroom shape is better, and the straw mushroom fructification of no pathology cuts off straw mushroom mushroom root, cleans.
(2) take by weighing 600g straw mushroom and 500g water as boiling mushroom water, in pot, put into water, boiled back adds the straw mushroom that selection is put in order, keeps 30 seconds after water seethes with excitement once more.
(3) after the truce straw mushroom fructification is filled easy button box together with boiling mushroom water, loading amount there is not the straw mushroom fructification for being prone to 2/3 of button box volume, making to boil the mushroom water logging, the cooling rear seal-cover, and the easy button box that the straw mushroom fructification will be housed afterwards places 0-4 ℃ of low temperature to preserve.
According to the method described above straw mushroom is carried out fresh-retaining preserving, the freshness date of straw mushroom is 14-17 days, straw mushroom shape and local flavor and the no significant difference of undressed bright article.
Embodiment 5
(1) selection mushroom shape is better, and the straw mushroom fructification of no pathology cuts off straw mushroom mushroom root, cleans.
(2) take by weighing 500g straw mushroom and 500g water as boiling mushroom water, in pot, put into water, boiled back adds the straw mushroom that selection is put in order, keeps 60 seconds after water seethes with excitement once more.
(3) straw mushroom weight is below 1 kilogram the time, and with the straw mushroom easy button box of packing into, that fills with cooling boils mushroom water after the whole pot cooling, and the cooling rear seal-cover places 0-4 ℃ of cryopreservation.
According to the method described above straw mushroom is carried out fresh-retaining preserving, the freshness date of straw mushroom is 15-17 days, straw mushroom shape and local flavor and the no significant difference of undressed bright article.
Comparative Examples 1
(1) selection mushroom shape is better, and the straw mushroom fructification of no pathology cuts off straw mushroom mushroom root, cleans.
(2) take by weighing 500g straw mushroom and 500g water as boiling mushroom water, in pot, put into water, boiled back adds the straw mushroom that selection is put in order, keeps 5 minutes after water seethes with excitement once more.
(3) straw mushroom weight is below 1 kilogram the time, and with the straw mushroom easy button box of packing into, that fills with cooling boils mushroom water after the whole pot cooling, and the cooling rear seal-cover places 0-4 ℃ of cryopreservation.
According to the method described above straw mushroom is carried out fresh-retaining preserving, the freshness date of straw mushroom is merely 3 days, straw mushroom shape and local flavor and the no significant difference of undressed bright article.
Claims (10)
1. straw mushroom fresh-keeping and preserving method in turn includes the following steps:
1) the straw mushroom fructification is cleaned, obtain straw mushroom fructification a;
2) said straw mushroom fructification a is joined in the boiling water, and continue to be heated to water and seethe with excitement once more, said straw mushroom fructification a keeps 30-90 second in the water of boiling once more, obtains straw mushroom fructification b after the cooling and boils mushroom water;
3) treat said step 2) in boiling water cooling after, said straw mushroom fructification b and the said mushroom water that boils are encapsulated, preserve, accomplish the fresh-retaining preserving of said straw mushroom fructification.
2. method according to claim 1 is characterized in that: the said straw mushroom fructification a before cleaning and the weight ratio of said boiling water are 0.8-1.2: 1.
3. method according to claim 2 is characterized in that: the said straw mushroom fructification a before cleaning and the weight ratio of said boiling water are 1.0-1.2: 1.
4. method according to claim 1 is characterized in that: said straw mushroom fructification a keeps 30-60 second in the water of boiling once more.
5. method according to claim 1 is characterized in that: said straw mushroom fructification a keeps 30-80 second in the water of boiling once more.
6. method according to claim 1 is characterized in that: said straw mushroom fructification a keeps 60-80 second in the water of boiling once more.
7. method according to claim 1 is characterized in that: said straw mushroom fructification a keeps 60-90 second in the water of boiling once more.
8. method according to claim 1 is characterized in that: said straw mushroom fructification a keeps 80-90 second in the water of boiling once more.
9. according to arbitrary described method among the claim 1-3, it is characterized in that: in the said storage step, temperature is 0-4 ℃.
10. according to arbitrary described method among the claim 1-3, it is characterized in that: before said step 1) is cleaned, also said straw mushroom fructification is carried out the form arrangement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101020470A CN101731314B (en) | 2010-01-27 | 2010-01-27 | Method for refreshing and storing straw mushroom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101020470A CN101731314B (en) | 2010-01-27 | 2010-01-27 | Method for refreshing and storing straw mushroom |
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| Publication Number | Publication Date |
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| CN101731314A CN101731314A (en) | 2010-06-16 |
| CN101731314B true CN101731314B (en) | 2012-08-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010101020470A Expired - Fee Related CN101731314B (en) | 2010-01-27 | 2010-01-27 | Method for refreshing and storing straw mushroom |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012642B (en) * | 2014-06-24 | 2016-02-24 | 福建农林大学 | The preservation method of a kind of straw mushroom |
| CN106305985A (en) * | 2016-08-11 | 2017-01-11 | 江苏省农业科学院 | Method for prolonging shelf lives of straw mushrooms |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1072318A (en) * | 1991-11-16 | 1993-05-26 | 东北林业大学 | Fresh preservation method for mushroom |
| CN1631240A (en) * | 2004-12-22 | 2005-06-29 | 江苏省农业科学院 | Edible mushroom ice temperature fresh-keeping method |
| CN1865429A (en) * | 2006-04-30 | 2006-11-22 | 广东省微生物研究所 | Low temperature conservation method for Chinese mushroom strain |
-
2010
- 2010-01-27 CN CN2010101020470A patent/CN101731314B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1072318A (en) * | 1991-11-16 | 1993-05-26 | 东北林业大学 | Fresh preservation method for mushroom |
| CN1631240A (en) * | 2004-12-22 | 2005-06-29 | 江苏省农业科学院 | Edible mushroom ice temperature fresh-keeping method |
| CN1865429A (en) * | 2006-04-30 | 2006-11-22 | 广东省微生物研究所 | Low temperature conservation method for Chinese mushroom strain |
Non-Patent Citations (2)
| Title |
|---|
| 罗贵伦.草菇贮运保鲜与加工.《中国食用菌》.1995,(第01期), * |
| 陈慧斌等.食用菌保鲜技术研究进展.《宁德师专学报(自然科学版)》.2008,(第01期), * |
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