CN103564420B - A kind of production technology of canned mushroom - Google Patents
A kind of production technology of canned mushroom Download PDFInfo
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- CN103564420B CN103564420B CN201210261121.2A CN201210261121A CN103564420B CN 103564420 B CN103564420 B CN 103564420B CN 201210261121 A CN201210261121 A CN 201210261121A CN 103564420 B CN103564420 B CN 103564420B
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- agaricus bisporus
- ultra high
- high pressure
- mushroom
- blanching
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 88
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000005516 engineering process Methods 0.000 title abstract description 18
- 241000222519 Agaricus bisporus Species 0.000 claims abstract description 57
- 238000000034 method Methods 0.000 claims abstract description 37
- 230000008569 process Effects 0.000 claims abstract description 34
- 235000014347 soups Nutrition 0.000 claims abstract description 31
- 206010033546 Pallor Diseases 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 15
- 238000012545 processing Methods 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 238000007598 dipping method Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 239000002131 composite material Substances 0.000 claims description 12
- 239000000834 fixative Substances 0.000 claims description 12
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000004743 Polypropylene Substances 0.000 claims description 3
- -1 polypropylene Polymers 0.000 claims description 3
- 229920001155 polypropylene Polymers 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 6
- 238000004321 preservation Methods 0.000 abstract description 4
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 102000030523 Catechol oxidase Human genes 0.000 description 4
- 108010031396 Catechol oxidase Proteins 0.000 description 4
- 102000003992 Peroxidases Human genes 0.000 description 4
- 108040007629 peroxidase activity proteins Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 206010003694 Atrophy Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000446313 Lamella Species 0.000 description 1
- YUGCAAVRZWBXEQ-UHFFFAOYSA-N Precholecalciferol Natural products C=1CCC2(C)C(C(C)CCCC(C)C)CCC2C=1C=CC1=C(C)CCC(O)C1 YUGCAAVRZWBXEQ-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229960001867 guaiacol Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention provides a kind of production technology of canned mushroom, the technology of alternative high salt (22Brix) preservation or thermal sterilization preservation, significantly improves product quality.The technical scheme that the present invention realizes be by the agaricus bisporus after gathering through cleaning, protect look, blanching, filling soup, vacuum packaging is placed in ultrahigh pressure vessel, by controlling the pressure of extra-high tension unit, medium temperature and dwell time, once pressurizeing and ultra high pressure treatment is carried out to agaricus bisporus.This technology effectively to suppress in agaricus bisporus the active and microorganism of PPO, POD, prevents agaricus bisporus at the brown stain of processing and duration of storage and quality comparison, realizes commercial sterilization, make the agaricus bisporus shelf-life reach more than 1 year under normal temperature condition.Ultra high pressure treatment is a physical refining process, and this technology fully remains exterior quality and the nutritional labeling of agaricus bisporus, and present invention process is simple, workable, energy consumption is little, safety non-pollution, expands mushroom storage processing new way.
Description
Technical field
The present invention relates to food processing and technical field of preservation of fresh, be specifically related to a kind of processing method utilizing superhigh pressure technique to keep agaricus bisporus quality.
Background technology
Agaricus bisporus, also known as white mushroom, mushroom, mushroom, is the mushroom class of worldwide cultivation and consumption, can marketing fresh, canning, salt marsh, containing several amino acids, nucleotides, Cobastab
1, Cobastab
2, vitamin C, nicotinic acid, provitamin D etc.Preserve after 1 ~ 2 day under agaricus bisporus normal temperature after adopting, cap and lamella just there will be the phenomenons such as brown stain, rupture of membranes, parachute-opening, atrophy, and lose commodity value, especially brown stain is more serious compared with other edible mushrooms.Traditional canned mushroom generally selects salted mushroom to be raw material, and sulphur residual quantity is comparatively large and affect health, and last thermal sterilization makes the nutriment of mushroom run off in a large number in addition, local flavor and mouthfeel deterioration.
Polyphenol oxidase (PPO) is the main enzyme causing fruits and vegetables enzymatic browning.According to the study, guaiacol and TYR are browning substrates main in double-spore mushroom browning, therefore how to suppress phenolase activity to be the fresh-keeping key problem in technology of agaricus bisporus.And peroxidase (POD) also with mushroom storage during the change of local flavor have direct relation.
Super-pressure process technology (ultrahighpressure, UHP) belongs to non-heating power process technology, is considered to the very promising green processing technologies of one.Ultra high pressure treatment is a physical process, only non-covalent bond is had an impact, and substantially do not destroy covalent bond, therefore the microorganism and the various enzymes of passivation etc. in food can not only effectively be killed, and the vitamin in food, pigment and flavor substance etc. are had no significant effect, even improve flavour of food products in food sterilizing, preservation and freshness, improve the aspects such as food tissue structure, functional characteristic and there are wide market prospects.The present invention adopts super-pressure process technology to process agaricus bisporus, can effectively suppress PPO, POD in agaricus bisporus active, and farthest keep agaricus bisporus quality, agaricus bisporus can shelf-life under less salt state normal temperature condition is made to reach more than 1 year, commercial sterilization, directly eat or as semi-finished stock reprocessing, expand mushroom storage processing new way.
Summary of the invention
The object of this invention is to provide a kind of production technology of agaricus bisporus can, this technology fully can keep the original quality of agaricus bisporus, commercial sterilization, makes agaricus bisporus can shelf-life under normal temperature condition reach more than 1 year, workable, is easy to control.
The production technology of a kind of agaricus bisporus can of the present invention, step comprises: agaricus bisporus is gathered, clean, protect look, classification, blanching, filling soup, vacuum packaging, ultra high pressure treatment, is packaged to be finished product.
Concrete production stage is as follows:
(1) agaricus bisporus is gathered: select non-parachute-opening, and white is smooth, and meat is full, does not go bad, and the fresh agaricus bisporus of few wound is as raw material;
(2) clean: circulating water cleans;
(3) dipping protects look: make colour protecting liquid after being dissolved by composite color fixative, and the agaricus bisporus after cleaning is put into immediately colour protecting liquid dipping and protect look, time 10 ~ 20min, after dipping, cleaning drains;
(4) blanching: weigh the processing time according to classification, diameter 3-4 centimetre processes 150 seconds, and diameter 4-5 centimetre processes 210 seconds, and diameter 5-6 centimetre processes 270 seconds, add 1% citric acid, be dipped in normal-temperature water and cool after blanching in the water of blanching.
(5) soup is filled with: will protect look flavor enhancement and make soup juice after quantitatively dissolving, cooling, fills with soup by mushroom/soup juice than 1:2.5;
(6) vacuum packaging: control vacuum;
(7) ultra high pressure treatment: agaricus bisporus vacuum packet installed is placed in ultrahigh pressure vessel and carries out ultra high pressure treatment;
(8) constant-temperature preserving: the agaricus bisporus can through ultra high pressure treatment is preserved 7 days under constant temperature, rejects swollen bag, swollen bag rate controls to be normal below 0.3%;
(9) case, finished product.
Described in step (3), dipping protects look, and composite color fixative is salt, sulphite, and its weight ratio accounting for colour protecting liquid is respectively salt 0.8% ~ 1%, sulphite 0.3%, the 200mL colour protecting liquid process of every 50g mushroom.
Vacuum packaging described in step (6) is load in polypropylene film bag by the agaricus bisporus through color retention, adopts vacuum packing machine to pack.
Ultra high pressure treatment described in step (7) is pressure 300 ~ 600MPa, liquid pressure medium temperature 30 DEG C ~ 50 DEG C, and dwell time 10 ~ 15min, pressurize mode is for once to pressurize.
This invention utilizes superhigh pressure technique to suppress the activity of PPO, POD in agaricus bisporus, and prevent agaricus bisporus in the brown stain of processing and duration of storage, commercial sterilization, makes agaricus bisporus can shelf-life under normal temperature condition reach more than 1 year.This technical matters is simple, energy consumption is little, simple to operate, safety non-pollution, expands mushroom storage processing new way.
Remarkable advantage of the present invention is:
(1) compared to traditional hot-working process, super-pressure process technology belongs to non-thermal technology technology, and super-pressure is a physical process, and only act on non-covalent bond, covalent bond is not destroyed substantially.Therefore, while effective killing microorganisms and inactive enzyme, the natural flavour mountaineous of food and nutrition can better be kept.The present invention fully maintains the original quality characteristic of agaricus bisporus, commercial sterilization, and under normal temperature condition, the shelf-life reaches more than 1 year, direct-edible or as semi-finished stock, has commercial value.
(2) ultra high pressure treatment is the compression process of liquid, is easy to control, safety non-pollution, and without the need to providing energy to keep pressure after reaching setting pressure, less energy consumption, has promotional value.
Detailed description of the invention
Concrete steps are as follows:
(1) agaricus bisporus is gathered: select non-parachute-opening, and white is smooth, and meat is full, does not go bad, and the fresh agaricus bisporus of few wound is as raw material;
(2) clean: circulating water cleans;
(3) dipping protects look: make colour protecting liquid after being dissolved by composite color fixative, and the agaricus bisporus after cleaning is put into immediately colour protecting liquid dipping and protect look, time 10 ~ 20min, after dipping, cleaning drains;
(4) blanching: weigh the processing time according to classification, diameter 3-4 centimetre processes 150 seconds, and diameter 4-5 centimetre processes 210 seconds, and diameter 5-6 centimetre processes 270 seconds, add 1% citric acid, be dipped in normal-temperature water and cool after blanching in the water of blanching.
(5) soup is filled with: will protect look flavor enhancement and make soup juice after quantitatively dissolving, cooling, fills with soup by mushroom/soup juice than 1:2.5;
(6) vacuum packaging: control vacuum;
(7) ultra high pressure treatment: agaricus bisporus vacuum packet installed is placed in ultrahigh pressure vessel and carries out ultra high pressure treatment;
(8) constant-temperature preserving: the agaricus bisporus through ultra high pressure treatment is preserved 7 days under constant temperature, rejects swollen bag, swollen bag rate controls to be normal below 0.3%;
(9) case, finished product.
Described in step (3), dipping protects look, and composite color fixative is salt, sulphite, and its weight ratio accounting for colour protecting liquid is respectively salt 0.8% ~ 1%, sulphite 0.3%, the 200mL colour protecting liquid process of every 50g mushroom.
Vacuum packaging described in step (6) is load in polypropylene film bag by the agaricus bisporus through color retention, adopts vacuum packing machine to pack.
Ultra high pressure treatment described in step (7) is pressure 300 ~ 600MPa, liquid pressure medium temperature 30 DEG C ~ 50 DEG C, and dwell time 10 ~ 15min, pressurize mode is for once to pressurize.
Be below several specific embodiment of the present invention, further illustrate the present invention, but the present invention is not limited only to this to be implemented.
embodiment 1
(1) agaricus bisporus is gathered: select non-parachute-opening, and white is smooth, and meat is full, does not go bad, and the fresh agaricus bisporus of few wound is as raw material;
(2) clean: circulating water cleans;
(3) dipping protects look: make colour protecting liquid after being dissolved by composite color fixative, pretreated agaricus bisporus is put into immediately colour protecting liquid dipping and protect look, the 200mL colour protecting liquid process of every 50g mushroom, composite color fixative is salt, sulphite, its weight ratio accounting for colour protecting liquid is respectively salt 0.8% ~ 1%, sulphite 0.3%, time 10 ~ 20min, after dipping, cleaning drains;
(4) blanching: weigh the processing time according to classification, diameter 3-4 centimetre processes 150 seconds, and diameter 4-5 centimetre processes 210 seconds, and diameter 5-6 centimetre processes 270 seconds, add 1% citric acid, will be dipped in normal-temperature water and cool after blanching is complete in the water of blanching.
(5) soup is filled with: will protect look flavor enhancement and make soup juice after quantitatively dissolving, cooling, fill with soup by mushroom/soup juice than 1:2.5, soup juice formula is salt 2%, citric acid 0.8%;
(6) vacuum packaging: adjustment vacuum;
(7) ultra high pressure treatment: agaricus bisporus vacuum packet installed is placed in ultrahigh pressure vessel and carries out ultra high pressure treatment, ultra high pressure treatment is pressure 600MPa, liquid pressure medium temperature 50 C, dwell time 15min, and pressurize mode is for once to pressurize;
(8) constant-temperature preserving: the agaricus bisporus through ultra high pressure treatment is preserved 7 days under constant temperature, rejects swollen bag, swollen bag rate controls to be normal below 0.3%;
(9) case, finished product.
embodiment 2
(1) agaricus bisporus is gathered: select non-parachute-opening, and white is smooth, and meat is full, does not go bad, and the fresh agaricus bisporus of few wound is as raw material;
(2) clean: circulating water cleans;
(3) dipping protects look: make colour protecting liquid after being dissolved by composite color fixative, pretreated agaricus bisporus is put into immediately colour protecting liquid dipping and protect look, the 200ml colour protecting liquid process of every 50g mushroom, composite color fixative is salt, sulphite, its weight ratio accounting for colour protecting liquid is respectively salt 0.8% ~ 1%, sulphite 0.3%, time 10 ~ 20min, after dipping, cleaning drains;
(4) blanching: weigh the processing time according to classification, diameter 3-4 centimetre processes 150 seconds, and diameter 4-5 centimetre processes 210 seconds, and diameter 5-6 centimetre processes 270 seconds, add 1% citric acid, will be dipped in normal-temperature water and cool after blanching is complete in the water of blanching.
(5) soup is filled with: will protect look flavor enhancement and make soup juice after quantitatively dissolving, cooling, fill with soup by mushroom/soup juice than 1:2.5, soup juice formula is salt 2%, citric acid 0.8%;
(6) vacuum packaging: adjustment vacuum;
(7) ultra high pressure treatment: agaricus bisporus vacuum packet installed is placed in ultrahigh pressure vessel and carries out ultra high pressure treatment, ultra high pressure treatment is pressure 300MPa, liquid pressure medium temperature 50 C, dwell time 15min, and pressurize mode is for once to pressurize;
(8) constant-temperature preserving: the agaricus bisporus through ultra high pressure treatment is preserved 7 days under constant temperature, rejects swollen bag, swollen bag rate controls to be normal below 0.3%;
(9) case, finished product.
embodiment 3
(1) agaricus bisporus is gathered: select non-parachute-opening, and white is smooth, and meat is full, does not go bad, and the fresh agaricus bisporus of few wound is as raw material;
(2) clean: circulating water cleans;
(3) dipping protects look: make colour protecting liquid after being dissolved by composite color fixative, pretreated agaricus bisporus is put into immediately colour protecting liquid dipping and protect look, the 200ml colour protecting liquid process of every 50g mushroom, composite color fixative is salt, sulphite, its weight ratio accounting for colour protecting liquid is respectively salt 0.8% ~ 1%, sulphite 0.3%, time 10 ~ 20min, after dipping, cleaning drains;
(4) blanching: weigh the processing time according to classification, diameter 3-4 centimetre processes 200 seconds, and diameter 4-5 centimetre processes 260 seconds, and diameter 5-6 centimetre processes 320 seconds, add 1% citric acid, will be dipped in normal-temperature water and cool after blanching is complete in the water of blanching.
(5) soup is filled with: will protect look flavor enhancement and make soup juice after quantitatively dissolving, cooling, fill with soup by mushroom/soup juice than 1:2.5, soup juice formula is salt 2%, citric acid 0.8%;
(6) vacuum packaging: adjustment vacuum;
(7) ultra high pressure treatment: agaricus bisporus vacuum packet installed is placed in ultrahigh pressure vessel and carries out ultra high pressure treatment, ultra high pressure treatment is pressure 600MPa, liquid pressure medium temperature 50 C, dwell time 15min, and pressurize mode is for once to pressurize;
(8) constant-temperature preserving: the agaricus bisporus through ultra high pressure treatment is preserved 7 days under constant temperature, rejects swollen bag, swollen bag rate controls to be normal below 0.3%;
(9) case, finished product.
Claims (3)
1. a production method for canned mushroom, the step of described method comprises: fresh agaricus bisporus is gathered, clean, protect look, classification, blanching, filling soup, vacuum packaging, ultra high pressure treatment, be packaged to be finished product, it is characterized in that: concrete production stage is as follows:
(1) agaricus bisporus is gathered: select non-parachute-opening, and white is smooth, and meat is full, does not go bad, and the fresh agaricus bisporus of few wound is as raw material;
(2) clean: circulating water cleans;
(3) dipping protects look: make colour protecting liquid after being dissolved by composite color fixative, and the agaricus bisporus after cleaning is put into immediately colour protecting liquid dipping and protect look, time 10 ~ 20min, after dipping, cleaning drains;
(4) blanching: weigh the processing time according to classification, diameter 3-4 centimetre processes 150 seconds, and diameter 4-5 centimetre processes 210 seconds, and diameter 5-6 centimetre processes 270 seconds, add 1% citric acid, will be dipped in normal-temperature water and cool after blanching in the water of blanching;
(5) soup is filled with: will protect look flavor enhancement and make soup juice after quantitatively dissolving, cooling, fills with soup by mushroom/soup juice than 1:2.5; Described soup juice, its formula is salt 2%, citric acid 0.8%;
(6) vacuum packaging: control vacuum;
(7) ultra high pressure treatment: agaricus bisporus vacuum packet installed is placed in ultrahigh pressure vessel and carries out ultra high pressure treatment; Described ultra high pressure treatment is pressure 300 ~ 600MPa, liquid pressure medium temperature 30 DEG C ~ 50 DEG C, dwell time 10 ~ 15min, and pressurize mode is for once to pressurize;
(8) constant-temperature preserving: the agaricus bisporus through ultra high pressure treatment is preserved 7 days under constant temperature, rejects swollen bag, swollen bag rate controls to be normal below 0.3%;
(9) case, finished product.
2. the production method of canned mushroom according to claim 1, it is characterized in that: described in step (3), dipping protects look, composite color fixative is salt, sulphite, its weight ratio accounting for colour protecting liquid is respectively salt 0.8% ~ 1%, sulphite 0.3%, the 200mL colour protecting liquid process of every 50g mushroom.
3. the production method of canned mushroom according to claim 1, is characterized in that: the vacuum packaging described in step (6) is load in polypropylene film bag by the agaricus bisporus through protecting look and blanching treatment, adopts vacuum packing machine to pack.
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| CN201210261121.2A CN103564420B (en) | 2012-07-26 | 2012-07-26 | A kind of production technology of canned mushroom |
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| CN201210261121.2A CN103564420B (en) | 2012-07-26 | 2012-07-26 | A kind of production technology of canned mushroom |
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| CN103564420B true CN103564420B (en) | 2016-01-20 |
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| CN103907914A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Novel method for preparing canned mushroom |
| CN104186638A (en) * | 2014-06-05 | 2014-12-10 | 四川省汇泉罐头食品有限公司 | Production process for composite mushroom cans |
| CN105475897B (en) * | 2015-12-02 | 2019-11-01 | 上海海洋大学 | A kind of production technology delaying shredded squid product brown stain |
| CN105995963A (en) * | 2016-05-27 | 2016-10-12 | 朱广双 | Processing method of black mushroom health tin |
| CN112641087A (en) * | 2020-12-27 | 2021-04-13 | 福建碧山食品有限公司 | Preparation process of mushroom can with cut and removed stems |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101323649A (en) * | 2008-08-04 | 2008-12-17 | 南方李锦记有限公司 | Method for extracting mushroom polysaccharide by using ultra-high pressure |
| CN102150823A (en) * | 2010-12-28 | 2011-08-17 | 浙江省农业科学院 | Method for improving micromeritic characteristics of agrocybe aegerita and improving dissolution of part of nutrient substances |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101323649A (en) * | 2008-08-04 | 2008-12-17 | 南方李锦记有限公司 | Method for extracting mushroom polysaccharide by using ultra-high pressure |
| CN102150823A (en) * | 2010-12-28 | 2011-08-17 | 浙江省农业科学院 | Method for improving micromeritic characteristics of agrocybe aegerita and improving dissolution of part of nutrient substances |
Non-Patent Citations (1)
| Title |
|---|
| 双孢蘑菇的超高压处理工艺研究;楼雄珍;《中国优秀硕士学位论文全文数据库-工程科技I辑》;20090215(第2期);B024-39 * |
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