CN102119713A - Processing and preserving method of edible mushrooms - Google Patents
Processing and preserving method of edible mushrooms Download PDFInfo
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- CN102119713A CN102119713A CN 201010571058 CN201010571058A CN102119713A CN 102119713 A CN102119713 A CN 102119713A CN 201010571058 CN201010571058 CN 201010571058 CN 201010571058 A CN201010571058 A CN 201010571058A CN 102119713 A CN102119713 A CN 102119713A
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Abstract
The invention provides a processing and preserving process of edible mushrooms, which comprises the following steps of: respectively preparing a solution of table salt and citric acid of a certain concentration after raw materials of fresh edible mushrooms are subjected to treatments such as the removal of foreign matters, classification, slices and the like, and respectively subjecting the material to treatments such as dynamic cleaning, dynamic color protection and sterilization through ultrasonic wave; filtering out the raw materials, preparing a calcium chloride solution with a certain concentration for ultrasonic dynamic hardening treatment, and cleaning the raw materials with clear water; finally, filtering out the raw materials, packaging the raw materials in bags, feeding ozone with a certain concentration in the bags, sealing the bags in vacuum, and storing the bags. The processing and preserving process has the advantages of low operation temperature, short time and high efficiency; and the canned products of the edible mushroom prepared through the process have the characteristics of bright color of mushroom bodies, crisp and tender quality and rich nutrition.
Description
Technical field: the invention belongs to technical field of agricultural product process, particularly a kind of processing and antistaling technology about edible mushroom.
Technical background: along with edible fungus industrial cultivation is in vogue, China's edible fungus culturing industry develop rapidly, annual production surpasses more than 1,800 ten thousand tons, account for 70% of Gross World Product, export volume accounts for 80% of the Asia total volume of exports, accounting for 40% of global trade, is world Edible Fungi big country and big export country.But owing to be subjected to the restriction of edible mushroom level of processing in postpartum, China's mushroom industry structural development is extremely uneven.At present, the edible mushroom converted products mostly is canning processing, but in conventional machining process raw material heating temperature height, edible fungus nutrient components is run off in a large number; The product product are mutually relatively poor.Along with the appearance of " food security national standard " and people to the great attention of food security, force traditional handicraft should make corresponding improvement, to adapt to modern life demand.
Ultrasonic wave is that French physicist Langevin in 1917 succeeds in sending up, and henceforth people have carried out studying extensively and profoundly to hyperacoustic biological action.Ultrasonic wave is meant the sound wave cavitation of the electromagnetic wave generation that utilizes about frequency 20 kilo hertzs～50 megahertzes, the motion of disappearance produces strong hydraulic pressure to ultrasonic wave while producing when propagating simultaneously, and make solution produce emulsification, make it arrive each position of raw material, help the cleaning decontamination of edible mushroom, and be difficult for producing mechanical damage.Ozone is that German Schorbin in 1840 finds and name that the Cologne city of France in 1909 is used for the preservation of chilled meat.This gas belongs to strong oxidizer, has broad-spectrum bactericidal action, fast 300～600 times than chlorine of its sterilization speeds.The ozone instability, general aerial half life of decomposition is 20～50min, the half life of decomposition in water is 16min.Ozone all has strong bactericidal action to each quasi-microorganism, can kill bacteriums all in the water, virus, gemma, sporozoa, and noresidue, but the gaseous oxygen mould fungus inhibition of low concentration and the growth and breeding of bacterium.Ozone is except that the microorganism to vegetable surface has good sterilization, and the ethene oxidation that the strong oxidizing property of ozone can produce vegetables destroys, to delaying the vegetables after-ripening, keeping the vegetables fresh quality that desirable effect is arranged.Therefore, the present invention adopts the ultrasonic wave combined with ozone to handle and makes the edible mushroom canned food, can avoid the adverse effect of traditional handicraft to product quality, fully keeps product nutritional labeling and product freshness, increases work efficiency simultaneously, reduces production costs; In addition, ozone energy the efficient oxidation edible mushroom surface agricultural chemicals reduces residues of pesticides, protects healthy.
Summary of the invention: the purpose of this invention is to provide a kind of edible mushroom processing and antistaling technology, fresh food bacterium raw material is after impurity elimination, classification or section etc. are handled, prepare certain density salt and citric acid solution respectively, the employing ultrasonic wave carries out dynamic cleaning treatment respectively and protects look, sterilization processing; Leach raw material then, prepare certain density calcium chloride solution and carry out the dynamic cure process of ultrasonic wave, clear water cleans; At last, pack feeds finite concentration ozone, vacuum sealing bag, preservation.Technological operation temperature of the present invention is low, and the time is short, the efficient height; And make product, the thalline color and luster is vivid, and quality is tender and crisp, and is nutritious.
Technical scheme of the present invention: be a kind of edible mushroom processing and antistaling technology, it is characterized in that: will place 2% salt solution to carry out ultrasonic wave (20～60 kilo hertzs) cleaning treatment through the fresh food bacterium raw material of impurity elimination, classification, leach raw material, place 0.1% citric acid solution, carry out ultrasonic wave (20～60 kilo hertzs) and protect look, sterilization processing; And then will leach raw material and place 0.4%～0.5% calcium chloride solution to carry out ultrasonic wave (20～60 kilo hertzs) cure process; At last, pack, logical ozone, vacuum (0.01～0.05Mpa) envelope, preservation.
Described edible mushroom processing and antistaling technology, wherein ultrasonic wave dynamically cleans, protects look, sterilization processing is meant the edible fungi raw materials of handling through impurity elimination, classification, in 2% saline solution, cleans 5～15 minutes down in 20～60 kilo hertzs of ultrasonic waves; Leach raw material then, add 0.1% citric acid solution, under 20～60 kilo hertzs of ultrasonic waves, protect look, sterilization 10～20 minutes.
Described edible mushroom processing and antistaling technology, wherein the dynamic cure process of ultrasonic wave is that raw material is placed 0.4%～0.5% concentration calcium chloride solution, handled 3～5 minutes in 20～60 kilo hertzs of following ultrasonic waves, make the fruit body of edible fungi organoleptic quality more fresh and crisp, reach abundant sclerosis purpose.
Described logical ozone, vacuum sealing bag, preservation are meant to feed ozone concentration 0.3～1.5mg/L, treat 20～100 seconds after, exhaust under 0.01～0.05Mpa vacuum, envelope, preservation.
Description of drawings
Fig. 1 is the flow chart of edible mushroom processing and antistaling technology of the present invention.
Specific embodiment:
Embodiment 1, a kind of edible mushroom processing and antistaling technology concrete steps:
(1) edible fungi raw materials of handling through impurity elimination, classification in 2% saline solution, cleaned 5 minutes down in 20 kilo hertzs of ultrasonic waves; Leach raw material then, add 0.1% citric acid solution, under 40 kilo hertzs of ultrasonic waves, protect look, sterilization 10 minutes.
(2) will leach raw material and place 0.4%～0.5% concentration calcium chloride solution, and handle 3 minutes in 20 kilo hertzs of following ultrasonic waves, and keep the fruit body of edible fungi color and luster vivid, mouthfeel is tender and crisp.
(3) will leach the flushing back pack of raw material clear water, feed 0.3mg/L ozone, treat 20 seconds after, vacuum exhaust under 0.01Mpa vacuum, envelope, preservation.
Embodiment 2, a kind of edible mushroom processing and antistaling technology concrete steps:
(1) edible fungi raw materials of handling through impurity elimination, classification in 2% saline solution, cleaned 10 minutes down in 40 kilo hertzs of ultrasonic waves; Leach raw material then, add 0.1% citric acid solution, under 50 kilo hertzs of ultrasonic waves, protect look, sterilization 15 minutes.
(2) will leach raw material and place 0.4%～0.5% concentration calcium chloride solution, and handle 4 minutes in 40 kilo hertzs of following ultrasonic waves, and keep the fruit body of edible fungi color and luster vivid, mouthfeel is tender and crisp.
(3) will leach the flushing back pack of raw material clear water, feed 0.9mg/L ozone, treat 60 seconds after, vacuum exhaust under 0.03Mpa vacuum, envelope, preservation.
Embodiment 3, a kind of edible mushroom processing and antistaling technology concrete steps:
(1) edible fungi raw materials of handling through impurity elimination, classification in 2% saline solution, cleaned 15 minutes down in 60 kilo hertzs of ultrasonic waves; Leach raw material then, add 0.1% citric acid solution, under 60 kilo hertzs of ultrasonic waves, protect look, sterilization 20 minutes.
(2) will leach raw material and place 0.4%～0.5% concentration calcium chloride solution, and handle 5 minutes in 60 kilo hertzs of following ultrasonic waves, and keep the fruit body of edible fungi color and luster vivid, mouthfeel is tender and crisp.
(3) will leach the flushing back pack of raw material clear water, feed 1.5mg/L ozone, treat 100 seconds after, vacuum exhaust under 0.05Mpa vacuum, envelope, preservation.
Characteristics of the present invention:
1, edible mushroom processing and antistaling technology of the present invention, it is the cavitation of utilizing ul-trasonic irradiation to produce, increase solution and raw tissue contact-making surface, make finish preferably cleaning within a short period of time, protect look, sterilization and sclerosis key operation, keep as far as possible the organoleptic quality of nutritional labeling and physiological activator, maintenance edible mushroom itself; Pass into finite concentration ozone, vacuum exhaust, envelope, preservation. Therefore, whole technological operation temperature is low, and the time is short, the efficient height, and product color is vivid, and mouthfeel is tender and crisp, and is nutritious.
2, technology of the present invention can be used for the processing and antistaling of other fruit, canned vegetables.
Claims (6)
1. an edible mushroom processing and antistaling technology is characterized in that: will place salt solution to carry out the dynamic cleaning treatment of ultrasonic wave through the fresh food bacterium of impurity elimination, classification, and leach raw material, and place citric acid solution, and carry out ultrasonic wave and dynamically protect look, sterilization processing; And then raw material leached, place calcium chloride solution to carry out the dynamic cure process of ultrasonic wave; At last, leach the raw material pack, feed finite concentration ozone, vacuum exhaust, envelope, preservation.
2. claims 1 described edible mushroom processing and antistaling technology, wherein ultrasonic wave dynamically cleans and is meant in 2% saline solution, cleans 5～15 minutes down in 20～60 kilo hertzs of ultrasonic waves.
3. claims 1 described edible mushroom processing and antistaling technology, wherein ultrasonic wave dynamically protects look, sterilization processing is meant raw material is leached, and adds 0.1% citric acid solution, protects look, sterilization 10～20 minutes under 20～60 kilo hertzs of ultrasonic waves.
4. claims 1 described edible mushroom processing and antistaling technology, wherein the dynamic cure process of ultrasonic wave is that raw material is placed 0.4%～0.5% concentration calcium chloride solution, handled 3～5 minutes in 20～60 kilo hertzs of following ultrasonic waves, make the fruit body of edible fungi organoleptic quality fresh and crisp, hardening effect is good.
5. claims 1 described edible mushroom processing and antistaling technology wherein feeds ozone, and vacuum exhaust, envelope, preservation are meant and feed ozone concentration 0.3～1.5mg/L earlier, treated vacuum (0.01～0.05Mpa) exhaust, envelope, preservation 20～100 seconds.
6. according to claims 1 described edible mushroom processing and antistaling product that makes, the thalline color and luster is vivid, and quality is tender and crisp, and is nutritious.
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| CN 201010571058 CN102119713A (en) | 2010-12-02 | 2010-12-02 | Processing and preserving method of edible mushrooms |
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| CN 201010571058 CN102119713A (en) | 2010-12-02 | 2010-12-02 | Processing and preserving method of edible mushrooms |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461905A (en) * | 2013-09-10 | 2013-12-25 | 兴化市绿禾食品有限公司 | Processing method of dehydrated carrots |
| CN104082709A (en) * | 2014-06-20 | 2014-10-08 | 夏华 | Preparation method of canned oyster mushroom in brine |
| CN105053157A (en) * | 2015-08-12 | 2015-11-18 | 武杰 | Volvariella volvacea preservation and storage method |
| CN107125721A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | Organic Selenium edible mushroom clean vegetables production technology |
| CN108041159A (en) * | 2017-12-11 | 2018-05-18 | 福建农林大学 | A kind of processing method of quick-frozen lotus seed |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156622A (en) * | 2007-07-19 | 2008-04-09 | 宜宾学院 | High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics |
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2010
- 2010-12-02 CN CN 201010571058 patent/CN102119713A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156622A (en) * | 2007-07-19 | 2008-04-09 | 宜宾学院 | High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics |
Non-Patent Citations (2)
| Title |
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| 《保鲜与加工》 20061231 贾文君等 臭氧处理对草菇保鲜效果的影响 15-18 1-6 , 第6期 * |
| 《广东农业科学》 20091231 徐吉祥等 栅栏技术在食用菌保鲜贮藏中的应用 131-135 1-6 , 第10期 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461905A (en) * | 2013-09-10 | 2013-12-25 | 兴化市绿禾食品有限公司 | Processing method of dehydrated carrots |
| CN103461905B (en) * | 2013-09-10 | 2014-11-26 | 兴化市绿禾食品有限公司 | Processing method of dehydrated carrots |
| CN104082709A (en) * | 2014-06-20 | 2014-10-08 | 夏华 | Preparation method of canned oyster mushroom in brine |
| CN105053157A (en) * | 2015-08-12 | 2015-11-18 | 武杰 | Volvariella volvacea preservation and storage method |
| CN107125721A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | Organic Selenium edible mushroom clean vegetables production technology |
| CN108041159A (en) * | 2017-12-11 | 2018-05-18 | 福建农林大学 | A kind of processing method of quick-frozen lotus seed |
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Application publication date: 20110713 |