CN102823849A - Quick-frozen bolete and a quick-freezing method thereof as well as equipment - Google Patents
Quick-frozen bolete and a quick-freezing method thereof as well as equipment Download PDFInfo
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- CN102823849A CN102823849A CN2012103102648A CN201210310264A CN102823849A CN 102823849 A CN102823849 A CN 102823849A CN 2012103102648 A CN2012103102648 A CN 2012103102648A CN 201210310264 A CN201210310264 A CN 201210310264A CN 102823849 A CN102823849 A CN 102823849A
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Abstract
The invention discloses a quick-frozen bolete and a quick-freezing method of the quick-frozen bolete. The quick-frozen bolete is prepared by the following steps of: splitting, color protecting, blanching, dewatering, freshness keeping, quick freezing, packaging and refrigeration; in addition, the invention further discloses equipment for preparing the quick-frozen bolete; and the equipment comprises a splitting device, a soaking device, a blanching device, a cooling device, a dewatering device, a freshness keeping device, a quick freezing device, a packaging device and a refrigeration device.
Description
Invention field
The present invention relates to the method for preserving of a kind of edible mushroom, relate in particular to a kind of quick-frozen bolete and method of freezing thereof.
Background technology
Bolete is a kind of nutritious, unique flavor, delicious flavour, the tender and crisp wild edible fungus of quality, liked by domestic and international consumer, in the foreign exchange earning edible fungus; Bolete keeps the prostatitis always. and the form that former bolete exported or be sold inside the country product is main with salt marsh bolete, bolete dry plate, and along with the development of technology, the quick-frozen bolete replaces the salt marsh bolete gradually; Become main product, but because quick-frozen bolete production technology is different with the quick-frozen parameter, the quality of quick-frozen bolete is different; Bolete histocyte gap generated excessive ice crystal when the subject matter that aspect production technology and quick-frozen parameter, exists at present was quick-frozen; ICW exosmoses, and juice loss is more when causing thawing, and color and luster changes greatly; Lose the original characteristic of bolete, influenced the quality of product.
Therefore, be desirable to provide a kind of method of freezing, make the quick-frozen bolete keep original color and luster and tender and crisp characteristic, improve the quality of quick-frozen bolete in the back that thaws.
Summary of the invention
For this reason, the present invention proposes a kind of quick-frozen bolete and method of freezing and equipment, can solving at least, part addresses the above problem.
According to an aspect of the present invention, a kind of quick-frozen bolete is provided, this bolete is to process through following steps:
(1) cutting: the bolete of cleaning is pressed the certain specification cutting;
(2) protect look: the bolete of cutting was soaked 1～2 hour in the aqueous solution;
(3) blanching: will protect the blanching 3～10 minutes in 80～95 ℃ of water of bolete behind the look;
(4) cooling: the bolete after the blanching is cooled off in 0～10 ℃ water;
(5) dewater: dewater cooled bolete is centrifugal;
(6) fresh-keeping: that the bolete that dewaters is fresh-keeping 2～3 hours at 1～3 ℃;
(7) quick-frozen: with the bolete after fresh-keeping-40～-50 ℃ of following quick-frozens 15～20 minutes;
(8) packing: pack down at 1～3 ℃;
(9) refrigeration :-17～-19 ℃ of refrigerations down.
Alternatively, according to quick-frozen bolete of the present invention, in the cutting step therein, said certain specification comprises sheet and bulk.
Alternatively, according to quick-frozen bolete of the present invention, protecting the said solution of look step therein is to contain 0.5～1.5% salt by weight percentage, the aqueous solution of 0.2～0.6% citric acid and 0.3～0.6% (VC-Na).
Alternatively, according to quick-frozen bolete of the present invention, protect therein in the said aqueous solution of look step, said water comprises distilled water and deionized water.
Alternatively, according to quick-frozen bolete of the present invention, in the cooling step, said 0～10 ℃ water comprises the running water that meets drinking water standard therein.
Alternatively, according to quick-frozen bolete of the present invention, the step that dewaters therein is centrifugal when dewatering, and rotating speed is 1000～1500 rev/mins.
According to a further aspect in the invention, the method for freezing of a kind of above-mentioned quick-frozen bolete is provided also, has it is characterized in that this method comprises the steps:
(1) cutting: the bolete of cleaning is pressed the certain specification cutting;
(2) protect look: the bolete of cutting was soaked 1～2 hour in the aqueous solution;
(3) blanching: will protect the blanching 3～10 minutes in 80～95 ℃ of water of bolete behind the look;
(4) cooling: the bolete after the blanching is cooled off in 0～10 ℃ water;
(5) dewater: dewater the bolete after the blanching is centrifugal;
(6) fresh-keeping: that the bolete that dewaters is fresh-keeping 2～3 hours at 1～3 ℃;
(7) quick-frozen: with the bolete after fresh-keeping-40～-50 ℃ of following quick-frozens 15～20 minutes;
(8) packing: press the certain specification packing down at 1～3 ℃;
(9) refrigeration :-17～-19 ℃ of refrigerations down.
Alternatively, according to the method for freezing of quick-frozen bolete of the present invention, protect therein in the look step, the said aqueous solution is the aqueous solution that contains 0.5～1.5% salt, 0.2～0.6% citric acid and 0.3～0.6%VC-Na with percentage by weight.
Alternatively, according to the method for freezing of quick-frozen bolete of the present invention, the step that dewaters therein is centrifugal when dewatering, and rotating speed is 1000～1500 rev/mins.
According to a further aspect in the invention, a kind of equipment of making the quick-frozen bolete is provided also, has it is characterized in that this equipment comprises:
Be used for the cutting device of the bolete of cleaning by the certain specification cutting;
Be used for the bolete of cutting soaked at the aqueous solution 1～2 hour infuser device;
Be used for to protect bolete behind the look at 3～10 minutes blanching device of 80～95 ℃ of water blanchings;
Be used for cooling device that the bolete after the blanching is cooled off at 0～10 ℃ water;
Be used for the centrifugal de-watering apparatus that dewaters of the bolete after the blanching;
Be used for the bolete that dewaters at 1～3 ℃ of fresh-keeping preservation device of 2～3 hours;
Be used for the bolete after fresh-keeping at 15～20 minutes quick-freezing plant of-40～-50 ℃ of following quick-frozens;
Be used for freezing bolete at 1～3 ℃ of packing device of packing down;
Be used for cold storage plants with bolete refrigeration under-17～-19 ℃ of packing.
At first the bolete of cleaning is pressed certain specification cutting at cutting device, the bolete with cutting utilizes conveyer belt to be sent to infuser device immersion a period of time then; The bolete of pulling out after will soaking afterwards utilizes conveyer belt to be sent to the blanching of blanching device; Next utilize conveyer belt to be sent to the cooling device cooling bolete after the blanching; Utilizing conveyer belt to be sent to de-watering apparatus the bolete of cooling off then dewaters; It is fresh-keeping that bolete after will dewatering afterwards utilizes conveyer belt to be sent to preservation device; Next utilize conveyer belt to be sent to the quick-freezing plant quick-frozen fresh-keeping bolete; Utilizing conveyer belt to be sent to packing device the bolete of quick-frozen then packs; Utilize conveyer belt to be sent to cold storage plant packaged bolete at last.
The method of freezing of bolete according to the present invention, the ice crystal that bolete histocyte gap generates when quick-frozen is very little, and ICW can not exosmose; Juice can not run off when thawing; Color and luster changes little, and the bolete of therefore in the shelf-life, thawing has kept its original color and luster and tender and crisp characteristic, has guaranteed the quality of quick-frozen bolete; Satisfy outlet and sold inside the country needs, solved the production technology problem that always exists on the industry.
Description of drawings
Through reading the hereinafter detailed description of the preferred embodiment, various other advantage and benefits will become cheer and bright for those of ordinary skills.Accompanying drawing only is used to illustrate the purpose of preferred implementation, and does not think limitation of the present invention.
Fig. 1 shows the method for freezing according to the bolete of one embodiment of the present invention.
Fig. 2 shows according to a kind of connected mode of making quick-frozen bolete equipment of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and concrete embodiment the present invention is done further description.
Fig. 1 shows the method for freezing according to the bolete of an embodiment of the invention. and according to this method, at first carry out the S1100 step, the bolete of cleaning is pressed the certain specification cutting; Carry out the S1200 step then, the bolete of cutting is soaked in the aqueous solution protected look in 1～2 hour; Get into the S1300 step afterwards, with the bolete blanching of protecting behind the look; Next in the S1400 step, the bolete after the blanching is cooled off in cold water; Then in the S1500 step, dewater cooled bolete is centrifugal; Get into the S1600 step afterwards, the bolete that dewaters is fresh-keeping; Next get into the S1700 step, with the bolete quick-frozen after fresh-keeping; Get into the S1800 step then, the bolete of quick-frozen is pressed the certain specification packing; Get into the S1900 step at last, packaged bolete is refrigerated, so far the S1900 step finishes, the completing of quick-frozen bolete.
The applicant is to the subject matter that exists in the present bolete quick-freeze craft; Promptly bolete histocyte gap generates excessive ice crystal when quick-frozen, and ICW exosmoses, and causes when thawing that juice loss is more, color and luster changes greatly; Lost the due characteristic of bolete product; Do a large amount of work of putting into practice, invented this method of freezing, below will present invention is described through following examples.
Embodiment 1
Method of freezing according to the bolete shown in Fig. 1; At first carry out the S1100 step; The selection quality is hard; Do not have to rot, the bolete of the quality fresh of no disease and pest is raw material, with impurity such as the earth of bamboo chip or free from extraneous odour, nontoxic wooden thin slice rejecting bolete root and leaves, is the thick bolete sheet of 3mm with the bolete cutting after the cleaning; Get into the S1200 step then, the bolete sheet of cutting is immersed in contains in 0.5% salt, 0.2% food grade citric acid and the 0.3%VC-Na deionized water solution, soak and protected look in 1 hour; Get into the S1300 step afterwards, the bolete sheet that protects behind the look is put into 80 ℃ of hot water blanchings 3 minutes; Next get into the S1400 step, the bolete sheet after the blanching is put into 0 ℃ cold water cooling; Get into step S1500 then, carry out centrifugal to remove redundant moisture with 1000 rev/mins rotating speed the bolete sheet of cooling; Get into the S1600 step afterwards, bolete is put into 1～3 ℃ fresh-keeping 2 hours of fresh-keeping warehouse; Next get into the S1700 step, fresh-keeping bolete is put into the tunnel type instant freezer ,-40 ℃ of quick-frozens 15 minutes; Get into the S1800 step then, in 1～3 ℃ of fresh-keeping warehouse, the bolete of quick-frozen pressed the quick packing of specification of 5kg/ bag; Get into step S1900 at last, packaged bolete freezing in the storehouse under-17～-19 ℃ refrigerated, so far, the S1900 step finishes, and the quick-frozen of bolete is accomplished.
Embodiment 2
Method of freezing according to the bolete shown in Fig. 1; At first carry out the S1100 step; The selection quality is hard; Do not have to rot, the bolete of the quality fresh of no disease and pest is raw material, with impurity such as the earth of bamboo chip or free from extraneous odour, nontoxic wooden thin slice rejecting bolete root and leaves, after the cleaning as requested cutting be the bolete piece of 10 * 10mm; Get into the S1200 step then, the bolete sheet of cutting is immersed in contains in 1% salt, 0.5% food grade citric acid, the 0.4%VC-Na deionized water liquid, soak time was protected look in 1.5 hours; Get into the S1300 step afterwards, the bolete sheet that protects behind the look is put into 90 ℃ of hot water blanchings 8 minutes, next get into the S1400 step, the cold water of the bolete sheet after the blanching being put into 5 ℃ send cooling; Get into step S1500 then, carry out centrifugal to remove redundant moisture with 1300 rev/mins rotating speed cooled bolete sheet; Get into the S1600 step afterwards, bolete is put into 1～3 ℃ fresh-keeping 2.5 hours of fresh-keeping warehouse; Next get into the S1700 step, fresh-keeping bolete is put into the tunnel type instant freezer ,-45 ℃ of quick-frozens 18 minutes; Get into the S1800 step then, in 1～3 ℃ of fresh-keeping warehouse, the bolete of quick-frozen pressed the quick packing of specification of 5kg/ bag; Get into step S1900 at last, packaged bolete freezing in the storehouse under-17～-19 ℃ refrigerated, so far, the S1900 step finishes, and the quick-frozen of bolete is accomplished.
Embodiment 3
Method of freezing according to the bolete shown in Fig. 1; At first carry out the S1100 step; The selection quality is hard; Do not have to rot, the bolete of the quality fresh of no disease and pest is raw material, with impurity such as the earth of bamboo chip or free from extraneous odour, nontoxic wooden thin slice rejecting bolete root and leaves, after the cleaning as requested cutting be the bolete piece of 15 * 15mm; Get into the S1200 step then, the bolete sheet of cutting is immersed in contains in 1.5% salt, 0.6% food grade citric acid and the 0.6%VC-Na deionized water liquid, soak and protected look in 2 hours; Get into the S1300 step afterwards, the bolete sheet that protects behind the look is put into 95 ℃ of hot water blanchings 10 minutes; Next get into the S1400 step, the cold water of the bolete sheet after the blanching being put into 10 ℃ send cooling; Get into step S1500 then, carry out centrifugal to remove redundant moisture with 1500 rev/mins rotating speed the bolete sheet of cooling; Get into the S1600 step afterwards, bolete is put into 1～3 ℃ fresh-keeping 3 hours of fresh-keeping warehouse; Next get into the S1700 step, fresh-keeping bolete is put into the tunnel type instant freezer ,-50 ℃ of quick-frozens 20 minutes; Get into the S1800 step then, in 1～3 ℃ of fresh-keeping warehouse, the bolete of quick-frozen pressed the quick packing of specification of 5kg/ bag; Get into step S1900 at last, packaged bolete freezing in the storehouse under-17～-19 ℃ refrigerated, so far, the S1900 step finishes, and the quick-frozen of bolete is accomplished.
Embodiment 4
Method of freezing according to the bolete shown in Fig. 1; At first carry out the S1100 step; The selection quality is hard; Do not have to rot, the bolete of the quality fresh of no disease and pest is raw material, with impurity such as the earth of bamboo chip or free from extraneous odour, nontoxic wooden thin slice rejecting bolete root and leaves, is the thick bolete sheet of 3mm with the bolete cutting after the cleaning; Get into the S1200 step then, the bolete sheet of cutting is immersed in contains in 0.5% salt, 0.5% food grade citric acid and the 0.5%VC-Na deionized water solution, soak and protected look in 1 hour; Get into the S1300 step afterwards, the bolete sheet that protects behind the look is put into 95 ℃ of hot water blanchings 10 minutes; Next get into the S1400 step, the bolete sheet after the blanching is put into 10 ℃ cold water cooling; Get into step S1500 then, carry out centrifugal to remove redundant moisture with 1000 rev/mins rotating speed the bolete sheet of cooling; Get into the S1600 step afterwards, bolete is put into 1～3 ℃ fresh-keeping 2.5 hours of fresh-keeping warehouse; Next get into the S1700 step, fresh-keeping bolete is put into the tunnel type instant freezer ,-40 ℃ of quick-frozens 20 minutes; Get into the S1800 step then, in 1～3 ℃ of fresh-keeping warehouse, the bolete of quick-frozen pressed the quick packing of specification of 5kg/ bag; Get into step S1900 at last, packaged bolete freezing in the storehouse under-17～-19 ℃ refrigerated, so far, the S1900 step finishes, and the quick-frozen of bolete is accomplished.
Embodiment 5
Method of freezing according to the bolete shown in Fig. 1; At first carry out the S1100 step; The selection quality is hard; Do not have to rot, the bolete of the quality fresh of no disease and pest is raw material, with impurity such as the earth of bamboo chip or free from extraneous odour, nontoxic wooden thin slice rejecting bolete root and leaves, after the cleaning as requested cutting be the bolete piece of 10 * 10mm; Get into the S1200 step then, the bolete sheet of cutting is immersed in contains in 1.5% salt, 0.4% food grade citric acid, the 0.3%VC-Na deionized water liquid, soak time was protected look in 2 hours; Get into the S1300 step afterwards, the bolete sheet that protects behind the look is put into 92 ℃ of hot water blanchings 7 minutes, next get into the S1400 step, the cold water of the bolete sheet after the blanching being put into 8 ℃ send cooling; Get into step S1500 then, carry out centrifugal to remove redundant moisture with 1150 rev/mins rotating speed cooled bolete sheet; Get into the S1600 step afterwards, bolete is put into 1～3 ℃ fresh-keeping 3 hours of fresh-keeping warehouse; Next get into the S1700 step, fresh-keeping bolete is put into the tunnel type instant freezer ,-48 ℃ of quick-frozens 17 minutes; Get into the S1800 step then, in 1～3 ℃ of fresh-keeping warehouse, the bolete of quick-frozen pressed the quick packing of specification of 5kg/ bag; Get into step S1900 at last, packaged bolete freezing in the storehouse under-17～-19 ℃ refrigerated, so far, the S1900 step finishes, and the quick-frozen of bolete is accomplished.
Embodiment 6
Method of freezing according to the bolete shown in Fig. 1; At first carry out the S1100 step; The selection quality is hard; Do not have to rot, the bolete of the quality fresh of no disease and pest is raw material, with impurity such as the earth of bamboo chip or free from extraneous odour, nontoxic wooden thin slice rejecting bolete root and leaves, after the cleaning as requested cutting be the bolete piece of 15 * 15mm; Get into the S1200 step then, the bolete sheet of cutting is immersed in contains in 0.7% salt, 0.3% food grade citric acid and the 0.4%VC-Na deionized water liquid, soak and protected look in 1.5 hours; Get into the S1300 step afterwards, the bolete sheet that protects behind the look is put into 85 ℃ of hot water blanchings 6 minutes; Next get into the S1400 step, the cold water of the bolete sheet after the blanching being put into 4 ℃ send cooling; Get into step S1500 then, carry out centrifugal to remove redundant moisture with 1250 rev/mins rotating speed the bolete sheet of cooling; Get into the S1600 step afterwards, bolete is put into 1～3 ℃ fresh-keeping 2.5 hours of fresh-keeping warehouse; Next get into the S1700 step, fresh-keeping bolete is put into the tunnel type instant freezer ,-48 ℃ of quick-frozens 15 minutes; Get into the S1800 step then, in 1～3 ℃ of fresh-keeping warehouse, the bolete of quick-frozen pressed the quick packing of specification of 5kg/ bag; Get into step S1900 at last, packaged bolete freezing in the storehouse under-17～-19 ℃ refrigerated, so far, the S1900 step finishes, and the quick-frozen of bolete is accomplished.
In addition; According to content of the present invention; The applicant has also designed many groups experimental data and has experimentized as embodiment, and for example: the aqueous solution, the soak time that has adopted the VC-Na of 0.7% salt, 0.5% citric acid and 0.35% to process be 1.2 hours, be that 1130 rev/mins, fresh keeping time are 2.3 hours, carry out production of products of the present invention in data such as-48 ℃ of quick-frozens 17 minutes 82 ℃ of blanchings 5 minutes, 3 ℃ cold water cooling, centrifugal speeds.
Likewise; Those skilled in the art are under the situation that does not break away from the accompanying claims scope; Claim is summarized according to the present invention summary of the invention and data also can be designed multiple alternative embodiment, therefore; Above-mentioned each embodiment is merely the explanation to content of the present invention, is not the restriction that the present invention is carried out.
When utilizing the equipment of making the quick-frozen bolete; At first that the quality that chooses is hard; Nothing is rotted, the bolete of the quality fresh of no disease and pest is a raw material; Reject the impurity such as earth and leaf of bolete root with bamboo chip or free from extraneous odour, nontoxic wooden thin slice, clean the back and presses the certain specification cutting at cutting device; Bolete with cutting utilizes conveyer belt to be sent to infuser device then, and the bolete of cutting is immersed in the aqueous solution that contains 0.5～1.5% salt, 0.2～0.6% food grade citric acid, 0.3～0.6%VC-Na, soaks 1～2 hour, protects look; Afterwards the bolete of pulling out behind the look being protected in immersion utilizes conveyer belt to be sent to the blanching 3～10 minutes in 80～95 ℃ of hot water of blanching device; Next utilize conveyer belt to be sent to de-watering apparatus (like centrifuge) bolete of cooling off after the blanching, carry out with 1000～1500 rev/mins rotating speeds centrifugal, to remove redundant moisture; Utilize conveyer belt to be sent to preservation device (like fresh-keeping warehouse) bolete that dewaters then, fresh-keeping 2～3 hours at 1～3 ℃; Utilize conveyer belt to be sent to quick-freezing plant (like the tunnel type instant freezer) fresh-keeping bolete afterwards, freezing 15～20 minutes at-40～-50 ℃; Next the bolete with quick-frozen utilizes conveyer belt to be sent to packing device, under 1～3 ℃, the bolete of quick-frozen is pressed the quick packing of specification of 5kg/ bag; Utilize conveyer belt to be sent to cold storage plant (like freezer) packaged bolete at last ,-17～-19 ℃ of refrigerations down.
According to present embodiment, the ice crystal that bolete histocyte gap generates when quick-frozen is very little, and ICW can not exosmose; Therefore the juice of bolete can not run off when thawing; Color and luster changes little, and the bolete of during 6～December, thawing has kept original color and luster of bolete and tender and crisp characteristic, has guaranteed the quality of quick-frozen bolete; Satisfy outlet and sold inside the country needs, solved the production technology problem that always exists on the industry.
It should be noted that the present invention will be described rather than limit the invention for the foregoing description, and those skilled in the art can design alternative embodiment under the situation of the scope that does not break away from accompanying claims.
Claims (10)
1. quick-frozen bolete, this bolete are to process through following steps:
(1) cutting: the bolete of cleaning is pressed the certain specification cutting;
(2) protect look: the bolete of cutting was soaked 1～2 hour in the aqueous solution;
(3) blanching: will protect the blanching 3～10 minutes in 80～95 ℃ of water of bolete behind the look;
(4) cooling: the bolete after the blanching is cooled off in 0～10 ℃ water;
(5) dewater: dewater cooled bolete is centrifugal;
(6) fresh-keeping: that the bolete that dewaters is fresh-keeping 2～3 hours at 1～3 ℃;
(7) quick-frozen: with the bolete after fresh-keeping-40～-50 ℃ of following quick-frozens 15～20 minutes;
(8) packing: the bolete of quick-frozen is packed down at 1～3 ℃;
(9) refrigeration: the bolete of packing is refrigerated down at-17～-19 ℃.
2. quick-frozen bolete as claimed in claim 1, in the cutting step therein, said certain specification comprises sheet and bulk.
3. quick-frozen bolete as claimed in claim 1 is protected in the look step therein, and the said aqueous solution is the aqueous solution that contains by weight percentage 0.5～1.5% salt, 0.2～0.6% citric acid and 0.3～0.6%VC-Na.
4. quick-frozen bolete as claimed in claim 3 is wherein protected in the look step, and the water in the said aqueous solution comprises distilled water and deionized water.
5. quick-frozen bolete as claimed in claim 1, in the cooling step, said 0～10 ℃ water comprises the running water that meets drinking water standard therein.
6. quick-frozen bolete as claimed in claim 1, the step that dewaters therein is centrifugal when dewatering, and rotating speed is 1000～1500 rev/mins.
7. the method for freezing of a quick-frozen bolete as claimed in claim 1 is characterized in that this method comprises the steps:
(1) cutting: the bolete of cleaning is pressed the certain specification cutting;
(2) protect look: the bolete of cutting was soaked 1～2 hour in the aqueous solution;
(3) blanching: will protect the blanching 3～10 minutes in 80～95 ℃ of water of bolete behind the look;
(4) cooling: the bolete after the blanching is cooled off in 0～10 ℃ water
(5) dewater: dewater the bolete after the blanching is centrifugal;
(6) fresh-keeping: that the bolete that dewaters is fresh-keeping 2～3 hours at 1～3 ℃;
(7) quick-frozen: with the bolete after fresh-keeping-40～-50 ℃ of following quick-frozens 15～20 minutes;
(8) packing: the bolete of quick-frozen is pressed the certain specification packing down at 1～3 ℃;
(9) refrigeration: the bolete of packing is refrigerated down at-17～-19 ℃.
8. the method for freezing of quick-frozen bolete as claimed in claim 7 protects in the look step therein, and the said aqueous solution is the aqueous solution that contains by weight percentage 0.5～1.5% salt, 0.2～0.6% citric acid and 0.3～0.6%VC-Na.
9. the method for freezing of quick-frozen bolete as claimed in claim 7, the step that dewaters therein is centrifugal when dewatering, and rotating speed is 1000～1500 rev/mins.
10. equipment of making quick-frozen bolete as claimed in claim 1 is characterized in that this equipment comprises:
Be used for the cutting device of the bolete of cleaning by the certain specification cutting;
Be used for the bolete of cutting soaked at the aqueous solution 1～2 hour infuser device;
Be used for immersion is protected bolete behind the look at 3～10 minutes blanching device of 80～95 ℃ of water blanchings;
Be used for cooling device that the bolete after the blanching is cooled off at 0～10 ℃ water;
Be used for the centrifugal de-watering apparatus that dewaters of the bolete after the blanching;
Bolete after being used for dewatering is at 1～3 ℃ of fresh-keeping preservation device of 2～3 hours;
Be used for the bolete after fresh-keeping at 15～20 minutes quick-freezing plant of-40～-50 ℃ of following quick-frozens;
Be used for packing device with bolete packing under 1～3 ℃ of quick-frozen;
Be used for cold storage plants with bolete refrigeration under-17～-19 ℃ of packing.
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| CN103250850A (en) * | 2013-05-28 | 2013-08-21 | 山西嘉沁农业有限公司 | Preparation method of chocolate bolete |
| CN103300133A (en) * | 2013-05-13 | 2013-09-18 | 苏州农业职业技术学院 | Process for quick-freeze fresh keeping of wild chickweed tender tips |
| CN103989235A (en) * | 2014-05-29 | 2014-08-20 | 丽江中源绿色食品有限公司 | Emulsion for embedding fungus fragrance |
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| CN103300133A (en) * | 2013-05-13 | 2013-09-18 | 苏州农业职业技术学院 | Process for quick-freeze fresh keeping of wild chickweed tender tips |
| CN103300133B (en) * | 2013-05-13 | 2015-02-18 | 苏州农业职业技术学院 | Process for quick-freeze fresh keeping of wild chickweed tender tips |
| CN103250850A (en) * | 2013-05-28 | 2013-08-21 | 山西嘉沁农业有限公司 | Preparation method of chocolate bolete |
| CN103989235A (en) * | 2014-05-29 | 2014-08-20 | 丽江中源绿色食品有限公司 | Emulsion for embedding fungus fragrance |
| CN103989235B (en) * | 2014-05-29 | 2016-05-18 | 丽江中源绿色食品有限公司 | A kind of emulsion for embedding mushroom fragrance |
| CN104366652A (en) * | 2014-11-25 | 2015-02-25 | 云南工程农业科技示范园有限公司 | Controlled-atmosphere storage method of bolete |
| CN105942488A (en) * | 2016-06-27 | 2016-09-21 | 曲靖市鸿贵味业商贸有限公司 | Preparation method of tricholoma matsutake-mushroom soup |
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