CN103478698A - Processing method of cold chain products of quick-frozen wild edible fungi - Google Patents

Processing method of cold chain products of quick-frozen wild edible fungi Download PDF

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Publication number
CN103478698A
CN103478698A CN201310402314.XA CN201310402314A CN103478698A CN 103478698 A CN103478698 A CN 103478698A CN 201310402314 A CN201310402314 A CN 201310402314A CN 103478698 A CN103478698 A CN 103478698A
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CN
China
Prior art keywords
wild
wild edible
oil
processing
quick
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310402314.XA
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Chinese (zh)
Inventor
廖为民
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NANHUA HONGYI MUSHROOM DEVELOPMENT Co Ltd
Original Assignee
NANHUA HONGYI MUSHROOM DEVELOPMENT Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by NANHUA HONGYI MUSHROOM DEVELOPMENT Co Ltd filed Critical NANHUA HONGYI MUSHROOM DEVELOPMENT Co Ltd
Priority to CN201310402314.XA priority Critical patent/CN103478698A/en
Publication of CN103478698A publication Critical patent/CN103478698A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11General methods of cooking foods, e.g. by roasting or frying using oil

Abstract

The invention discloses a processing method of cold chain products of quick-frozen wild edible fungi. The processing method is characterized by comprising the following steps: carrying out micro-thawing on the fresh frozen wild edible fungi product, which is quickly frozen at -35 to -40 DEG C, for 8-10 minutes at -20 to -25 DEG C; putting into a frying pan at 80-120 DEG C, and adjusting an external environment of the frying pan into a vacuum condition, wherein the vacuum degree is 0.94-0.98MPa; frying for 6-10 minutes at the temperature of 90-100 DEG C, and then shedding oil of the fried wild edible fungi by using a centrifugal machine at the rotating speed of 300-360 n/min; reducing the oil content in the wild edible fungi to the minimal extent, and finally bagging or canning. By adopting the processing method disclosed by the invention, the appearance of the wild fungi can be kept; excessive moisture in the wild fungi is basically removed; the original delicious taste of the wild fungi is reserved; long-distance logistics transportation is facilitated.

Description

A kind of fast-freezed wild edible mushroom cold chain product processing method
Technical field
The invention belongs to wild edible fungus processing method technical field.
Background technology
Wild edible fungus is as a kind of mountain delicacy of delicious food, the various trace elements that it is rich in, and its ecological health care function, make the favor that more and more is subject to people.But, because the wild edible fungus fresh goods have seasonality, regional characteristics, limited to the edible of consumer.The unique quick-frozen aquatic foods as an alternative that adopt at present freeze the wild edible fungus product, and the consumer has specific (special) requirements and difficulty in culinary art, and due to the reason on quick-freeze craft, cause moisture manyly, lose manyly on form, also make mouthfeel poor, not fresh and crisp, taste can not show a candle to the fresh wild edible mushroom.
Summary of the invention
Purpose of the present invention provides a kind of wild mushroom mode of appearance that can keep for the above-mentioned defect that overcomes existing wild edible fungus existence just, substantially eliminated wild endobacillary excessive moisture, retain the original delicious taste of wild mushroom, be convenient to remote logistics transportation.
Because the wild edible fungus fresh goods have seasonality by force, the edible of consumer limited to.Unique quick-frozen aquatic foods as an alternative freeze product, and the consumer cooks difficulty, and mouthfeel is poor.Such as moisture many, mouthfeel is not fresh and crisp.
A kind of fast-freezed wild edible mushroom cold chain of the present invention product processing method: it is characterized in that, to freeze bright wild edible fungus product after-20 ℃~-25 ℃ micro-thawing 8~10 minutes through-35 ℃~-40 ℃ quick-frozens, putting into oil temperature is 80 ℃ of-120 ℃ of oil cauldrons, and the external environment condition of oil cauldron is adjusted into to vacuum condition, its vacuum is 0.94 MP~0.98MP, adopt 90 ℃~100 ℃ temperature to carry out fried 6-10 minute, then use centrifuge for 300n/min~360n/min, the wild edible fungus after fried to be got rid of to oil at rotating speed, oil-containing in wild edible fungus is down to minimum level, finally carry out packed or filling.
This technique of the present invention had both been removed the excessive moisture that bright wild edible fungus product is frozen in quick-frozen, made quick-frozen freeze bright wild edible fungus product and kept fresh and crisp, made the product convenient and swift in follow-up culinary art process of consumption, and only need add that batching stir-fries fast is edible.This has just met consumer's consumption demand of the wild edible fungus product of edible delicious health throughout the year.Wild edible fungus cold chain product has been carried out to Integral lifting.
The invention has the beneficial effects as follows, adopt low-temperature quick-freezing and thawing technique, removed the excessive moisture that bright wild edible fungus product is frozen in quick-frozen, make quick-frozen freeze bright wild edible fungus product and keep fresh and crisp; Adopt vacuum frying technique, kept wild edible fungus aquatic foods on integrality and mouthfeel on form fragrant delicious, also make the contained toxin of wild edible fungus be completely removed; Make product convenient and swift in follow-up culinary art process of consumption, only need add that batching stir-fries fast is edible.This has just met consumer's consumption demand of the wild edible fungus product of edible delicious health throughout the year.Wild edible fungus cold chain product has been carried out to Integral lifting.These advantages are that like product in the market can't be accomplished.
The specific embodiment
Embodiment mono-
A kind of fast-freezed wild edible mushroom cold chain product processing method: the present invention is characterised in that, to freeze bright wild edible fungus product after-20 ℃ of micro-thawing 8 minutes through-35 ℃ of quick-frozens, putting into oil temperature is 120 ℃ of oil cauldrons, and the external environment condition of oil cauldron is adjusted into to vacuum condition, its vacuum is 0.94 MP, adopt 100 ℃ of temperature to carry out fried 10 minutes, then use centrifuge for 300n/min, the wild edible fungus after fried to be got rid of to oil at rotating speed, oil-containing in wild edible fungus is down to minimum level, finally carries out packed or filling.The deep fryer of vacuum frying technique can be selected the vacuum oil frying pot that model is wf10.
Embodiment bis-
A kind of fast-freezed wild edible mushroom cold chain product processing method: the present invention is characterised in that, to freeze bright wild edible fungus product after 25 ℃ of micro-thawing 10 minutes through-40 ℃ of quick-frozens, putting into oil temperature is 80 ℃ of oil cauldrons, and the external environment condition of oil cauldron is adjusted into to vacuum condition, its vacuum is 0.98MP, adopt 90 ℃ of temperature to carry out fried 6 minutes, then use centrifuge for 360n/min, the wild edible fungus after fried to be got rid of to oil at rotating speed, oil-containing in wild edible fungus is down to minimum level, finally carries out packed or filling.
Embodiment tri-
A kind of fast-freezed wild edible mushroom cold chain product processing method: the present invention is characterised in that, to freeze bright wild edible fungus product after-23 ℃ of micro-thawing 9 minutes through-38 ℃ of quick-frozens, put into oil temperature for-100 ℃ of oil cauldrons, and the external environment condition of oil cauldron is adjusted into to vacuum condition, its vacuum is 0.96MP, adopt 95 ℃ of temperature to carry out fried 8 minutes, then use centrifuge for 330n/min, the wild edible fungus after fried to be got rid of to oil at rotating speed, oil-containing in wild edible fungus is down to minimum level, finally carries out packed or filling.

Claims (1)

1. a fast-freezed wild edible mushroom cold chain product processing method: it is characterized in that, to freeze bright wild edible fungus product after-20 ℃~-25 ℃ micro-thawing 8~10 minutes through-35 ℃~-40 ℃ quick-frozens, putting into oil temperature is 80 ℃ of-120 ℃ of oil cauldrons, and the external environment condition of oil cauldron is adjusted into to vacuum condition, its vacuum is 0.94 MP~0.98MP, adopt 90 ℃~100 ℃ temperature to carry out fried 6-10 minute, then use centrifuge for 300n/min~360n/min, the wild edible fungus after fried to be got rid of to oil at rotating speed, oil-containing in wild edible fungus is down to minimum level, finally carry out packed or filling.
CN201310402314.XA 2013-09-06 2013-09-06 Processing method of cold chain products of quick-frozen wild edible fungi Pending CN103478698A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310402314.XA CN103478698A (en) 2013-09-06 2013-09-06 Processing method of cold chain products of quick-frozen wild edible fungi

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310402314.XA CN103478698A (en) 2013-09-06 2013-09-06 Processing method of cold chain products of quick-frozen wild edible fungi

Publications (1)

Publication Number Publication Date
CN103478698A true CN103478698A (en) 2014-01-01

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310402314.XA Pending CN103478698A (en) 2013-09-06 2013-09-06 Processing method of cold chain products of quick-frozen wild edible fungi

Country Status (1)

Country Link
CN (1) CN103478698A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1262889A (en) * 2000-02-02 2000-08-16 潘泰安 Whole lycium berry powder drying process by sublimation
CN1582745A (en) * 2004-06-16 2005-02-23 云南省供销合作社科学研究所 Instant bagged edible fungus and its making method
CN101147603A (en) * 2007-10-16 2008-03-26 江南大学 Vacuum frying processing method for low salt content sea water vegetable
CN102028192A (en) * 2010-12-06 2011-04-27 南京农业大学 Method for producing instant pleurotus eryngii chips
CN103005401A (en) * 2012-12-29 2013-04-03 云南永胜绿地源植物开发有限公司 Method for processing truffle ultra-fine powder

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1262889A (en) * 2000-02-02 2000-08-16 潘泰安 Whole lycium berry powder drying process by sublimation
CN1582745A (en) * 2004-06-16 2005-02-23 云南省供销合作社科学研究所 Instant bagged edible fungus and its making method
CN101147603A (en) * 2007-10-16 2008-03-26 江南大学 Vacuum frying processing method for low salt content sea water vegetable
CN102028192A (en) * 2010-12-06 2011-04-27 南京农业大学 Method for producing instant pleurotus eryngii chips
CN103005401A (en) * 2012-12-29 2013-04-03 云南永胜绿地源植物开发有限公司 Method for processing truffle ultra-fine powder

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
张炳文等: "低温真空油炸脱水技术在食品加工业上的应用", 《中国商办工业》 *
朱萍等: "美味牛肝菌膨化即食产品生产工艺技术研究", 《中国野生植物资源》 *

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Application publication date: 20140101