CN102475119A - Wild edible mushroom fresh-keeping can and production method thereof - Google Patents

Abstract

A wild edible mushroom fresh-keeping can and a production method thereof. The can is filled with 0.3% light salt brine, and wild mushrooms with a salt content of less than 0.15%; processes of high temperature high pressure rapid sterilization, slow heating and gradient cooling with successively decreased temperatures are adopted; original colors, flavor, and taste of wild mushrooms are maintained; and the glass can broken rate is reduced to below 0.1%.

Description

A kind of wild edible fungus fresh-keeping can and production method thereof

Technical field

The present invention relates to wild edible fungus can and its production technology.Relate in particular to a kind of wild edible fungus fresh-keeping can and production method thereof.

Background technology

Tradition tinned food contains that Nacl is not less than 2%, citric acid 0.5-1.0%, even also has other chemical substance.Processing method is more outmoded.Like CN1038747A.Process for water packed Armillaria matsutake mainly is that the sterilizing time of heating is long, be generally 60 minutes so that jar in an edible mushroom lose its original delicate flavour. thalline is soft by embrittlement, and color also changes. saliferous is too much in secondly being jar, becomes salt-like prod, more loses natural flavor.

Japan has adopted newer technology to keep edible mushroom fresh, and its practice is to make edible mushroom freezing or through FAR INFRARED HEATING before the tinning.Make thalline surface form a harder pericarp, still will immerse after the saline treatment tinning then or be dipped in the higher solution of salt content.Like J61173746 and J62282354.

Summary of the invention

The purpose of this invention is to provide a kind of natural flavour mountaineous wild edible fungus tinned food and production technology thereof that keep.

The sealing of this can is equipped with salt content and is lower than 0.3% light salt brine and salt content and is lower than 0.15% wild edible fungus, and kind is matsutake, beans chicken mushroom, wizened bacterium and bolete etc.Do not contain any chemistry lacquer and add agent.

Process is following: select materials, clean, give boil, rinsing, classification, metering, tinning, jar full saliferous be lower than light salt brine fresh-keeping liquid, an envelope jar back sterilization of 0.8%.

The specific embodiment

Above-mentioned technology is the traditional handicraft program of fruit, canned vegetables food.Main points of the present invention are few salt quick sterilizations and by gradient descending cooling, and details are as follows:

1, heats: at first fill up the space between the can, feed supersaturated vapor subsequently and progressively heat up toward the interior 50 degree hot water that inject of retorts.In 20 minutes, make water temperature progressively reach 120 ℃ ± 2 ℃.

2, sterilization: heat up rapidly keep 125 ℃ 5 minutes ± 1 minute.

3, cooling: the retorts intake-discharge pipe is open simultaneously, keeps flow to equate that interior pressure is constant.Import 100 ℃ of boiling water 2 minutes, 80 ℃ of hot water 2 minutes, 60 ℃ of hot water 2 minutes, 40 ℃ of hot water 2 minutes, normal-temperature water 80 minutes ± 5 minutes.By the gradient temperature cooling of successively decreasing.

Adopt above-mentioned technology, heat up, temperature fall time is long, the can internal and external temperature basically-cause.Therefore glass jar percentage of damage is lower than 0.1%.. the high temperature sterilization time is short, and is favourable fresh-keeping, keeps nutrients constant.

Claims (1)

1. wild edible fungus fresh-keeping can and production method thereof is characterized in that process is following: select materials, clean, give boil, rinsing, classification, metering, tinning, jar full saliferous be lower than light salt brine fresh-keeping liquid, an envelope jar back sterilization of 0.8%.