CN101933611B - Processing method of ready-to-eat edible fungi - Google Patents

Abstract

A processing method of ready-to-eat edible fungi comprises the steps of enzyme deactivation, precooking, dehydration, packaging and sterilization, wherein the enzyme deactivation is carried out by treating in enzyme deactivation water solution at the temperature of 95-100 ℃ for 5-20 minutes; the pre-boiling is carried out by treating in pre-boiling water liquid at 95-100 ℃ for 8-15 minutes. The edible fungus product processed by the method not only keeps the edible effects and appearance characteristics of the original nutrient substances and plant dietary fibers of the edible fungus, but also has the characteristics of complete color, fragrance and taste, low oil content, no greasy feeling of eating, instant eating after opening a bag and the like, so that the edible fungus with strong seasonality, difficult preservation, unique flavor, comprehensive nutrition and strong health care function can become a new generation of fashionable, unique and special flavor and convenient and instant edible fungus product.

Description

A kind of ready-to-eat edible mushroom processing method

technical field

The invention relates to a processing method of edible fungi, in particular to a processing method of ready-to-eat edible fungi after opening a bag.

Background technique

In addition to being rich in protein, amino acids, vitamins and minerals, edible fungi are delicious and unique in flavor, especially as a high-quality dietary fiber, low-fat, and low-calorie food, which has been accepted by people. Many countries advocate meat-vegetarian-fungal food as the best dietary structure. In recent years, it has been found that edible fungi are not only rich in the above nutrients, but also contain a large amount of dietary fiber and active substances (polysaccharides, interferon, inducers, etc.), the active substances have anti-cancer effects, and can improve human immunity. Dietary fiber It has the effect of promoting gastrointestinal motility, it can accelerate the excretion of food residues and toxic substances, and effectively prevent obesity, colon cancer, digestive tract cancer and other diseases. Therefore, long-term consumption of edible mushrooms is extremely beneficial to human health. But at the same time, edible fungi are seasonal and difficult to keep fresh. With the existing dry processing, water processing and other methods, the obtained edible fungus products lose the shape, flavor and color of the fresh fungi, and their nutritional and health care values are also greatly improved. reduced and cannot be eaten directly.

At present, ready-to-eat food is the fastest-growing industry in the world, mainly concentrated in starch products. The current processing methods of edible fungus ready-to-eat products mainly use freezing, vacuum frying, deoiling, seasoning, pickling, baking and the production of candied fruit, Paper-type edible fungi, some of these products have high oil content, and some have changed the basic form. Therefore, it is necessary to improve the existing processing technology so that the edible fungus food can fully retain the original nutritional and health value and color, aroma, taste, Shaped and easy to eat.

Contents of the invention

The object of the present invention is to provide a kind of edible fungi processing method that can not only keep the color, fragrance, taste, shape and high dietary fiber and nutrients of fresh edible fungi, but also is convenient to eat.

The present invention is achieved through the following technical solutions:

A processing method for ready-to-eat edible fungi after opening the bag, which is obtained by including the steps of killing greens, precooking, dehydrating, packaging and sterilizing. Boiling is to process in 95～100 ℃ preboiling water liquid for 8～15 minutes.

In order to further maintain the nutritional and health value of the mushroom body and prolong the shelf life, the above sterilization uses high temperature and high pressure. The sterilization system is heated to 121°C within 5 minutes, kept at 121°C for 30 minutes, and then cooled within 5 minutes. to normal temperature and pressure.

In order to further maintain the nutritional and health value of the mushroom body and extend the shelf life, the above-mentioned packaging is packed in high-temperature cooking bags and vacuum-packed. The vacuum degree is 0.08-0.1Mpa, the vacuum heat-sealing time is 15-25 seconds, and the heat-sealing temperature is 170～200℃.

In order to fully retain the natural color of the mushroom body and keep the crisp taste of the mushroom body, the ratio of material to water in the above-mentioned killing process is 1:2 by mass and number, and 0.10-1.0% of citric acid by mass percentage is added to the killing water liquid , L-cysteine 0.01-0.05%, EDTA-2Na 0.005-0.02% and calcium chloride 0.50-1.0%; preferably citric acid 0.50%, L-cysteine 0.02%, EDTA-2Na 0.02% and Calcium chloride 0.50%.

In order to increase the crisp mouthfeel of the mushroom body and more fully retain the natural color and luster of the mushroom body, add 0.1-1.0% citric acid and 0.1-1.0% food grade calcium salt in the above-mentioned pre-boiled water; preferably 0.50% Citric Acid and 0.50% Food Grade Calcium Chloride.

In order to increase the aesthetic appearance of edible mushroom products, the above dehydration is to put the precooked mushroom bodies into a three-legged centrifuge to dehydrate to 6.5-7.0%, and the dehydration time is 20-30 minutes.

In order to further enrich the taste of the edible fungus prepared by the method of the present invention, after the above-mentioned dehydration, seasoning treatment must be carried out. 4%, white sugar 1-4%, chicken essence 0.1-1.0%, meat flavor 0.1-1.0%, ethyl maltol 0.1-1%, I+G (guanylic acid and inosinic acid) 0.1-1%; Preferably, it is 8% sesame oil, 3% salt, 2% white sugar, 0.5% chicken essence, 0.5% meat flavor, 0.2% ethyl maltol, and 0.2% I+G (guanylic acid and inosinic acid).

The above-mentioned seasoning can also be added with other seasonings, which can be one or more of chili, Chinese prickly ash, edible oil and the like.

In order to more fully retain the natural color of the mushroom body, 0.02-0.05% by mass percentage of sodium isoVC for color protection can also be added to the mushroom body in the above seasoning process.

In order to further increase the fragrance of the edible fungus prepared by the method of the present invention, the above-mentioned sesame oil adopts pure caraway rapeseed oil, boils it to 180-200° C., and adds 10-20% pepper, 5- 10% Zanthoxylum bungeanum, left to stand overnight, and finally filtered.

In order to further increase the crisp mouthfeel and aesthetic appearance of the edible fungus prepared by the method of the present invention, after the above-mentioned greening, the mushroom body needs to be fished out and cleaned and cooled with cold water, and then reshaped; the cold water is 5-10°C water, so The above-mentioned shaping is to keep the mushroom shape or tear the mushroom body into strips longitudinally, and the length is controlled at 40-80mm.

Specifically, a kind of ready-to-eat edible mushroom processing method according to the following steps:

Finishing: Select fresh, mildew-free, uniform-sized fresh mushrooms, remove the roots and feet, clean them with running water, and put them in 95-100°C de-enzyming water for 5-20 minutes; add Citric acid 0.10-1.0%, L-cysteine 0.01-0.050%, EDTA-2Na 0.005-0.02% and calcium chloride 0.5-1.0% in mass percentage;

Cleaning and shaping: remove the mushroom body from the above-mentioned killing solution, wash and cool it with cold water, and then carry out shaping; the cold water is 5-10°C water, and the shaping is to keep the shape of the mushroom or tear it into strips along the longitudinal direction of the mushroom body shape, the length is controlled at 40-80mm;

Pre-cooking: put the above-mentioned cleaned and shaped mushroom bodies into pre-boiled water at 95-100°C for 8-15 minutes; the pre-boiled water is 0.1-1.0% citric acid, Food grade calcium salt 0.1-1.0% and appropriate amount of water;

Dehydration: Take out the above-mentioned precooked mushroom body, put it into a three-legged centrifuge for dehydration for 20-30 minutes, and dehydrate to 6.5-7.0% of the weight of the mushroom body before dehydration;

Seasoning: add 6-10% of sesame oil, 2-4% of salt, 1-4% of white sugar, 0.1-1.0% of chicken essence, 0.1-1.0% of meat essence, B Base maltol 0.1-1%, I+G (guanylic acid and inosinic acid) 0.1-1%, 0.02-0.05% iso-VC sodium and appropriate amount of other seasonings, said other seasonings are chili, Chinese prickly ash, edible One or more of the oils; the sesame oil is made of pure coriander seed oil, boiled over medium heat to 180-200°C, 10-20% of pepper and 5-10% of Chinese prickly ash are added in mass percentage, Stand overnight and finally filter to obtain;

Packaging: High-temperature retort bags are used for bagging and vacuum packaging, the vacuum degree is 0.08-0.1Mpa, the vacuum heat-sealing time is 15-25 seconds, and the heat-sealing temperature is 170-200°C;

Sterilization: After the above packaging, heat the sterilization system to 121°C within 5 minutes, keep the temperature at 121°C for 30 minutes, and then use back pressure water to cool down to normal temperature and pressure within 5 minutes.

The present invention has following beneficial effect:

1. The edible fungus products processed by the method of the present invention have not only maintained the original nutrients of the edible fungi, the edible efficacy and appearance characteristics of the plant dietary fiber, but also endowed the product with complete color, fragrance and taste, and low oil content. The non-greasy feeling and ready-to-eat characteristics make edible mushrooms with strong seasonality, difficult to keep fresh, unique flavor, comprehensive nutrition and strong health care functions become a new generation of fashionable, unique flavor, convenient and ready-to-eat edible mushroom products.

2. The edible mushroom product processed by the method of the present invention has a long fresh-keeping time and can be stored at normal temperature for 6 months.

3. In the method of the present invention, add specific kinds of additives and their proportions to the green-fixing liquid, adopt a specific material-to-water ratio, add specific additives and their proportions in the precooking process, so that the method of the present invention can be used to obtain The edible fungus maintains a crisp taste and original fresh color at the same time.

4. After finishing in the method of the present invention, the mushroom body is washed with cold water at a specific temperature. This chilling method further maintains the crisp taste of the mushroom body; the product prepared by the method of the present invention is made by specific vacuum packaging and sterilization methods. It has a long storage period and plays a very good role in fresh-keeping. No preservatives are added in the seasoning process, and the added salt and natural spices also play a good role in anti-corrosion and fresh-keeping.

Detailed ways

The present invention is specifically described below through the examples, it is necessary to point out that the following examples are only used to further illustrate the present invention, and can not be interpreted as limiting the protection scope of the present invention, those skilled in the art can according to the above-mentioned present invention Contents Some non-essential improvements and adjustments are made to the present invention.

Example 1

A kind of processing method of the instant tea tree mushroom of opening a bag, carries out as follows:

Finishing: Select fresh, mildew-free, uniform-sized tea tree mushrooms, remove the roots and feet, wash them with running water, and put them in 95-100°C with citric acid 0.5%, EDTA-2Na 0.02%, L-cysteine 0.02% and 0.5% calcium chloride in the greening solution for 8-10 minutes, so that the temperature of the center of the bacteria reaches 95°C;

Cleaning and shaping: Take out the tea tree mushroom after killing green and cool it in cold water, tear it into strips along the longitudinal direction of the fungus, and control the length within 40-80mm;

Pre-cooking: put the above-mentioned cleaned and shaped tea tree mushroom into boiling water, add 0.5% citric acid and 0.5% salt-grade calcium chloride, and pre-cook for 15 minutes;

Dehydration: Put the above-mentioned precooked tea tree mushroom into the three-legged centrifuge for 25 minutes, and dehydrate to 6.5%;

Seasoning: the tea tree mushroom after the above-mentioned dehydration, add 3% salt, 2% white granulated sugar, 0.5% chicken essence, 0.5% meat essence, 0.2% ethyl maltose, 0.2% I+G (guanylic acid and inosinic acid), 0.02-0.05% iso-VC sodium, 8% sesame oil and appropriate amount of chili and Chinese prickly ash for seasoning, mix well and pack into bags;

Packing: Packed in high-temperature retort bags, filled with 40 grams per bag, vacuum-sealed with a vacuum degree of 0.09MPa, heat-sealing temperature of 180°C, and vacuum heat-sealing time of 20s;

Sterilization: high temperature and high pressure sterilization method, 5′-30′-5′/121°C, back pressure water cooling; heat preservation at 37±2°C for 7 days for commercial sterility inspection, finished product packaging can be carried out after passing the test.

The obtained tea tree mushroom is crisp, fresh and tender, and its nutritional components have no obvious change after being stored at room temperature for 6 months, as shown in Table 1.

Example 2

A kind of processing method of the ready-to-eat Flammulina velutipes in bag, carries out as follows:

Finishing: Choose fresh, mildew-free, and uniformly sized Flammulina velutipes, remove the roots and feet, wash them with running water, put them in 95-100°C with 0.5% citric acid, 0.005% EDTA-2Na, 0.05% L-cysteine % and calcium chloride 1% solution for 5-8 minutes, so that the central temperature of the bacteria reaches 95°C;

Cleaning and shaping: Take the above-mentioned enoki mushrooms out of cold water to cool them, and tear them into strips along the longitudinal direction of the fungus, and the length is controlled within 40-80mm;

Precooking: put the above-mentioned cleaned and shaped Flammulina velutipes into boiling water, add 0.2% citric acid and 0.1% salt grade calcium chloride, and precook for 8 minutes;

Dehydration: Put the above-mentioned precooked Flammulina velutipes into a three-legged centrifuge for 20 minutes, and dehydrate to 7.0%;

Seasoning: the above-mentioned Flammulina velutipes after dehydration, add 2% salt, 1% white granulated sugar, 0.1% chicken essence, 0.1% meat essence, 0.1% ethyl maltitol, 0.1% I+G (guanylic acid and inosinic acid), 0.02-0.05% iso-VC sodium, 6% sesame oil and appropriate amount of chili seasoning, mix well and pack into bags;

Packing: Packed in high-temperature retort bags, filled with 40 grams per bag, vacuum-sealed with a vacuum degree of 0.1 MPa, heat-sealing temperature of 200°C, and vacuum heat-sealing time of 15s;

Sterilization: high temperature and high pressure sterilization method, 5′-30′-5′/121°C, back pressure water cooling; heat preservation at 37±2°C for 7 days for commercial sterility inspection, finished product packaging can be carried out after passing the test.

The prepared Flammulina velutipes product is fresh, tender, crisp and smooth, and the storage time can be as long as 6 months at normal temperature.

Example 3

A kind of processing method of the ready-to-eat Pleurotus eryngii mushroom, carries out as follows:

Finishing: Choose fresh, mildew-free, uniform-sized Pleurotus eryngii, remove the roots and feet, wash them with running water, and put them in 95-100°C with citric acid 0.8%, EDTA-2Na 0.01%, L-cysteine 0.03% acid and 0.6% calcium chloride solution for 15-20 minutes, so that the temperature of the center of the bacteria reaches 95°C;

Cleaning and shaping: Take out the above-mentioned dried Pleurotus eryngii mushrooms and cool them in cold water, cut them into slices along the longitudinal direction of the bacteria, and control the length within 30-50mm;

Precooking: put the above-mentioned cleaned and shaped Pleurotus eryngii into boiling water, add 0.3% citric acid and 0.8% food grade calcium chloride, and precook for 15 minutes;

Dehydration: Put the above-mentioned precooked Pleurotus eryngii into a three-legged centrifuge for 30 minutes, and dehydrate to 6.8%;

Seasoning: the above-mentioned Pleurotus eryngii after dehydration, add 4% salt, 3% white granulated sugar, 0.8% chicken essence, 0.7% meat essence, 0.6% ethyl maltitol, 0.4% I+G (guanosine acid and inosinic acid), 0.02-0.05% sodium iso-VC and 7% sesame oil and appropriate amount of Chinese prickly ash for seasoning, mix well and pack into bags; Chilli pepper and 8% Chinese prickly ash, left to stand overnight, and then filtered to obtain;

Packaging: Packed in high-temperature retort bags, each bag filled with 40 grams, vacuum sealed with a vacuum degree of 0.09MPa, heat-sealing temperature of 170°C, and vacuum heat-sealing time of 25s;

Sterilization: high temperature and high pressure sterilization method, 5′-30′-5′/121°C, back pressure water cooling; heat preservation at 37±2°C for 7 days for commercial sterility inspection, finished product packaging can be carried out after passing the test.

The prepared Pleurotus eryngii product is fresh, tender and crisp, and can be stored for up to 6 months at room temperature.

Embodiment 4-10 is carried out according to the following steps and process parameters, and others are all the same as embodiment 3. The prepared ready-to-eat edible mushroom product is fresh, tender, and crisp, and has a long storage time.

Table 1 fresh tea tree mushroom and the comparison of nutritional components of the ready-to-eat tea tree mushroom made in embodiment 1

Claims (1)

1. the edible mushroom processing method of an instant bagged; It is characterized in that; Carry out according to the following steps: complete: select fresh, do not have to go rotten, bright mushroom of uniform size, remove the root pin, clean up with circulating water; The water liquid that completes of putting into 95～100 ℃ completed 5～20 minutes, made the thalline central temperature reach 100 ℃; In the said water liquid that completes, add citric acid 0.1～1%, L-cysteine 0.01～0.05%, EDTA-2Na 0.005～0.02% and calcium chloride 0.5～1.0% in mass percent;

Cleaning, shaping: from the said liquid that completes, pull the mushroom body out, clean cooling, carry out shaping again with cold water; Said cold water is 15～25 ℃ water, and said shaping is to keep mushroom shape or vertically ribbon along the mushroom body, and length is controlled at 40～80mm;

Precook: the mushroom body after said cleaning, the shaping is put into 95～100 ℃ of water liquid of precooking precooked 8～15 minutes; The said water liquid of precooking is 0.1～1.0% citric acid, food grade calcium salt 0.1～1.0% and excess water in mass percent;

Dehydration: the mushroom body after said the precooking is pulled out, put into tripod pendulum type batch centrifugal and dewatered 20～30 minutes, dehydration is to 6.5～7.0 one-tenth of the preceding mushroom body weight of dewatering;

Seasoning: add the sesame oil 10% comprise in mass percent, salt 3%, white granulated sugar 2%, chickens' extract 0.5%, meat flavor 0.5%, ethyl maltol 0.2%, guanylic acid and inosinicacid 0.2%, sodium iso-vc and other flavorings of effective dose of 0.02～0.05% in the mushroom after said dehydration, said other flavorings are one or more in capsicum, Chinese prickly ash, the edible oil; Said sesame oil is to adopt pure caraway seeds oil, and it is to endure ripely in 180～200 ℃ through moderate heat, adds 10～20% capsicum in mass percent, 5～10% Chinese prickly ash, hold over night, filters and makes at last;

Packing: adopt high-temperature retort bag pack, vacuum packaging, vacuum is 0.08～0.1Mpa, and the vacuum heat-sealing time is that 15～25 seconds, heat-sealing temperature are 170～200 ℃;

Sterilization: after the said packing, with sterilization body tie up to be warming up in 5 minutes 121 ℃, 121 ℃ heat up to keep 30 minutes, again adopt back-pressure water in 5 minutes decrease temperature and pressure to normal temperature and pressure.