CN103907914A - Novel method for preparing canned mushroom - Google Patents
Novel method for preparing canned mushroom Download PDFInfo
- Publication number
- CN103907914A CN103907914A CN201410131147.4A CN201410131147A CN103907914A CN 103907914 A CN103907914 A CN 103907914A CN 201410131147 A CN201410131147 A CN 201410131147A CN 103907914 A CN103907914 A CN 103907914A
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- Prior art keywords
- mushroom
- water
- sterilization
- minutes
- cooling
- 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.)
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 235000014347 soups Nutrition 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000009924 canning Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 239000012634 fragment Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000002932 luster Substances 0.000 claims description 5
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 3
- 230000001788 irregular Effects 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000011218 segmentation Effects 0.000 claims description 3
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 3
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000009966 trimming Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 241000446313 Lamella Species 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000003754 machining Methods 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a novel method for preparing canned mushrooms. The method comprises the following steps: (1) selecting raw materials; (2) protecting color; (3) pre-boiling; (4) selecting, trimming and grading; (5) sorting; (6) preparing soup; (7) canning; (8) sealing; and (9) sterilizing and cooling. The canned mushrooms prepared through the method are light yellow; the soup is clear and has taste and smell of fresh mushroom and no foreign flavor; the canned mushrooms are roughly even in size, the cap is complete, and small crack, small trim and small thickness of a small amount of mushrooms are allowed; the canned mushrooms have good taste and unique style.
Description
Technical field
The invention belongs to food processing technology field, more specifically relate to a kind of new method of preparing canned mushroom.
Background technology
Mushroom is a kind of common green vegetables, and the scope of its application is very extensive, can be used for cooking, Baoshang etc., has stomach strengthening and digestion promoting, effect of the U.S. face of improving looks, very popular.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, a kind of new method of preparing canned mushroom is provided.
For achieving the above object, the present invention has taked following technical scheme:
Prepare a new method for canned mushroom, comprise following technical step:
(1) raw material is selected; Canning mushroom should be selected the new fresh mushroom of the not parachute-opening of mushroom footpath between 20～40mm, mushroom is gathering, in transportation and whole machining process, must reduce to greatest extent and reveal the empty time, The faster the better for work flow, strictly prevent that mushroom from contacting with the metal tools such as iron, copper, avoids in colour protecting liquid or water, soaking for a long time;
(2) color retention; After mushroom is gathered, excision band mud root handle, is dipped in immediately in colour protecting liquid and soaks and within 10～20 minutes, protect look; Colour protecting liquid is pressed water: salt: the weight ratio preparation of sodium pyrosulfite=100:0.3～0.5:0.01～0.03, when preparation, each component is mixed, and after stirring, can be made into; Protect after look, mushroom is taken out with clear water rinsing 30 minutes to clean;
(3) precook; After mushroom wash clean, put into the boiling of 0.1～0.3% aqueous citric acid solution boil 3～6 minutes well-done, the weight ratio of aqueous citric acid solution and mushroom is 1.5:1; After precooking, immediately mushroom is picked up, cooling rapidly;
(4) select, repair and classification; Divide whole two kinds of the sheet levels that only reach; Long or the fluffing of mud root, mushroom handle, disease and pest, spot mushroom etc. should be repaired; After finishing, lose whole or the sheet mushroom of doing of lamella; Every parachute-opening (color and luster does not turn black), de-handle, de-lid, cover imperfect and have a small amount of spot or fragment mushroom dress to use; The large size mushroom that should use diameter 19～45mm that produces sheet mushroom, is cut to directional slicer the sheet that 3.5～5.0mm is thick; Before tinning, mushroom must be eluriated clean;
(5) sorting; Mushroom is divided into whole mushroom, sheet mushroom and three kinds of ranks of fragment; Separate tinning by different stage, roughly even with color and luster in tank, size, mushroom handle length;
Whole dress mushroom is that color is yellowish, has elasticity, and cap complete form, repaiies and cut good mushroom,
The thickness of sheet mushroom is more even, and sheet is thick is 3.5～5.0mm;
Fragment is irregular pieces of debris;
(6) join soup; Soup juice is by water: salt: citric acid: the weight ratio preparation that D-sorbite is 100:2～3:0.03～0.05:1～2, when preparation, by water boil, then add all the other each components, and after mixing, can be made into; When the tinning of soup juice, temperature is not less than 90 ℃;
(7) tinning; After cleaning, slack tank through more than 90 ℃ disinfection with hot water, drains away the water; Mushroom is packed into, fill it up with soup juice after installing mushroom;
(8) sealing; When sealing, in tank, central temperature more than 80 ℃, vacuumizes a point mouth with 0.03～0.04MPa vacuum;
(9) sterilization, cooling; Sterilization immediately after sealing, sterilization temperature is 90～100 ℃, sterilizing time is 15～20 minutes; After sterilization, carry out segmentation with cooling water cooling, tank central temperature is down to below 38 ℃.
Compared with prior art, be faint yellow by the preparation-obtained canned mushroom entirety of the present invention, soup juice is more clear, has flavour and the smell of fresh mushroom, free from extraneous odour, tissue morphology is that size is roughly even, cap complete form, allow a small amount of mushroom to have small gap, deseaming and thin mushroom, without severe deformities; The present invention has good taste and unique style.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
Prepare a new method for canned mushroom, comprise following technical step:
(1) raw material is selected; Canning mushroom should be selected the new fresh mushroom of the not parachute-opening of mushroom footpath between 20～40mm, mushroom is gathering, in transportation and whole machining process, must reduce to greatest extent and reveal the empty time, The faster the better for work flow, strictly prevent that mushroom from contacting with the metal tools such as iron, copper, avoids in colour protecting liquid or water, soaking for a long time;
(2) color retention; After mushroom is gathered, excision band mud root handle, is dipped in immediately in colour protecting liquid and soaks and within 10～20 minutes, protect look; Colour protecting liquid is pressed water: salt: the weight ratio preparation of sodium pyrosulfite=100:0.3～0.5:0.01～0.03, when preparation, each component is mixed, and after stirring, can be made into; Protect after look, mushroom is taken out with clear water rinsing 30 minutes to clean;
(3) precook; After mushroom wash clean, put into the boiling of 0.1～0.3% aqueous citric acid solution boil 3～6 minutes well-done, the weight ratio of aqueous citric acid solution and mushroom is 1.5:1; After precooking, immediately mushroom is picked up, cooling rapidly;
(4) select, repair and classification; Divide whole two kinds of the sheet levels that only reach; Long or the fluffing of mud root, mushroom handle, disease and pest, spot mushroom etc. should be repaired; After finishing, lose whole or the sheet mushroom of doing of lamella; Every parachute-opening (color and luster does not turn black), de-handle, de-lid, cover imperfect and have a small amount of spot or fragment mushroom dress to use; The large size mushroom that should use diameter 19～45mm that produces sheet mushroom, is cut to directional slicer the sheet that 3.5～5.0mm is thick; Before tinning, mushroom must be eluriated clean;
(5) sorting; Mushroom is divided into whole mushroom, sheet mushroom and three kinds of ranks of fragment; Separate tinning by different stage, roughly even with color and luster in tank, size, mushroom handle length;
Whole dress mushroom is that color is yellowish, has elasticity, and cap complete form, repaiies and cut good mushroom,
The thickness of sheet mushroom is more even, and sheet is thick is 3.5～5.0mm;
Fragment is irregular pieces of debris;
(6) join soup; Soup juice is by water: salt: citric acid: the weight ratio preparation that D-sorbite is 100:2～3:0.03～0.05:1～2, when preparation, by water boil, then add all the other each components, and after mixing, can be made into; When the tinning of soup juice, temperature is not less than 90 ℃;
(7) tinning; After cleaning, slack tank through more than 90 ℃ disinfection with hot water, drains away the water; Mushroom is packed into, fill it up with soup juice after installing mushroom;
(8) sealing; When sealing, in tank, central temperature more than 80 ℃, vacuumizes a point mouth with 0.03～0.04MPa vacuum;
(9) sterilization, cooling; Sterilization immediately after sealing, sterilization temperature is 90～100 ℃, sterilizing time is 15～20 minutes; After sterilization, carry out segmentation with cooling water cooling, tank central temperature is down to below 38 ℃.
Claims (1)
1. a new method of preparing canned mushroom, is characterized in that, comprises following technical step:
(1) raw material is selected; Canning mushroom should be selected the new fresh mushroom of the not parachute-opening of mushroom footpath between 20～40mm;
(2) color retention; After mushroom is gathered, excision band mud root handle, is dipped in immediately in colour protecting liquid 10～20 minutes and protects look; Colour protecting liquid is pressed water: salt: the weight ratio preparation of sodium pyrosulfite=100:0.3～0.5:0.01～0.03, when preparation, each component is mixed, and after stirring, can be made into; Protect after look, mushroom is taken out with clear water rinsing 30 minutes to clean;
(3) precook; After mushroom wash clean, put into the boiling of 0.1～0.3% aqueous citric acid solution and boil 3～6 minutes to well-done; The weight ratio of aqueous citric acid solution and mushroom is 1.5:1; After precooking, immediately mushroom is picked up, cooling rapidly;
(4) select, finishing, classification;
(5) sorting; Mushroom is divided into whole mushroom, sheet mushroom and three kinds of ranks of fragment; Separate tinning by different stage, roughly even with color and luster in tank, size, mushroom handle length;
Whole dress mushroom is that color is yellowish, has elasticity, and cap complete form, repaiies and cut good mushroom,
The thickness of sheet mushroom is more even, and sheet is thick is 3.5～5.0mm;
Fragment is irregular pieces of debris;
(6) join soup; Soup juice is by water: salt: citric acid: the weight ratio preparation that D-sorbite is 100:2～3:0.03～0.05:1～2, when preparation, by water boil, then add all the other each components, and after mixing, can be made into; When the tinning of soup juice, temperature is not less than 90 ℃;
(7) tinning; After cleaning, slack tank through more than 90 ℃ disinfection with hot water, drains away the water; Mushroom is packed into; After installing mushroom, fill it up with soup juice;
(8) sealing; When sealing, in tank, central temperature more than 80 ℃, vacuumizes a point mouth with 0.03～0.04MPa vacuum;
(9) sterilization, cooling; Sterilization immediately after sealing, sterilization temperature is 90～100 ℃, sterilizing time is 15～20 minutes; After sterilization, carry out segmentation with cooling water cooling, tank central temperature is down to below 38 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410131147.4A CN103907914A (en) | 2014-04-02 | 2014-04-02 | Novel method for preparing canned mushroom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410131147.4A CN103907914A (en) | 2014-04-02 | 2014-04-02 | Novel method for preparing canned mushroom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103907914A true CN103907914A (en) | 2014-07-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410131147.4A Pending CN103907914A (en) | 2014-04-02 | 2014-04-02 | Novel method for preparing canned mushroom |
Country Status (1)
| Country | Link |
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| CN (1) | CN103907914A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323226A (en) * | 2014-10-13 | 2015-02-04 | 王林林 | Preparation method for flower-mushroom brine can |
| CN104323227A (en) * | 2014-10-13 | 2015-02-04 | 王林林 | Preparation method for flammulina velutipes nutritive health-care can |
| CN105639613A (en) * | 2016-01-04 | 2016-06-08 | 山东省科创食用菌产业技术研究院 | Auricularia fuscosuccinea can and preparation method thereof |
| CN106072498A (en) * | 2016-06-30 | 2016-11-09 | 高广军 | A kind of processing method of Hericium erinaceus (Bull. Ex Fr.) Pers. secret dried meat |
| CN106262794A (en) * | 2016-09-20 | 2017-01-04 | 天津农学院 | HUAZIGU colour-keeping liquid, HUAZIGU soft canned and preparation method |
| CN107048355A (en) * | 2017-06-14 | 2017-08-18 | 哈尔滨汉洋食用菌种植有限公司 | Low sugar health canned mushroom and preparation method |
| CN107625115A (en) * | 2017-09-29 | 2018-01-26 | 福建绿宝食品集团有限公司 | A kind of preparation method of the instant can of mushroom class |
| CN111011834A (en) * | 2019-12-30 | 2020-04-17 | 龙海市永利来食品有限公司 | Production process of aseptic pleurotus eryngii can |
| 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 |
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2014
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323226A (en) * | 2014-10-13 | 2015-02-04 | 王林林 | Preparation method for flower-mushroom brine can |
| CN104323227A (en) * | 2014-10-13 | 2015-02-04 | 王林林 | Preparation method for flammulina velutipes nutritive health-care can |
| CN105639613A (en) * | 2016-01-04 | 2016-06-08 | 山东省科创食用菌产业技术研究院 | Auricularia fuscosuccinea can and preparation method thereof |
| CN106072498A (en) * | 2016-06-30 | 2016-11-09 | 高广军 | A kind of processing method of Hericium erinaceus (Bull. Ex Fr.) Pers. secret dried meat |
| CN106262794A (en) * | 2016-09-20 | 2017-01-04 | 天津农学院 | HUAZIGU colour-keeping liquid, HUAZIGU soft canned and preparation method |
| CN107048355A (en) * | 2017-06-14 | 2017-08-18 | 哈尔滨汉洋食用菌种植有限公司 | Low sugar health canned mushroom and preparation method |
| CN107625115A (en) * | 2017-09-29 | 2018-01-26 | 福建绿宝食品集团有限公司 | A kind of preparation method of the instant can of mushroom class |
| CN111011834A (en) * | 2019-12-30 | 2020-04-17 | 龙海市永利来食品有限公司 | Production process of aseptic pleurotus eryngii can |
| 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 |
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Application publication date: 20140709 |