CN104824125A - Preparation method of soft cans of agrocybe cylindracea - Google Patents
Preparation method of soft cans of agrocybe cylindracea Download PDFInfo
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- CN104824125A CN104824125A CN201510190296.2A CN201510190296A CN104824125A CN 104824125 A CN104824125 A CN 104824125A CN 201510190296 A CN201510190296 A CN 201510190296A CN 104824125 A CN104824125 A CN 104824125A
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Abstract
The invention discloses a preparation method of soft cans of agrocybe cylindracea. The preparation method comprises the following steps of: checking raw materials; cleaning; carrying out color protection; cooling; removing water; mixing materials; bagging; sterilizing; and obtaining finished products. The preparation method disclosed by the invention is easy and feasible, and has the advantages that the cost is low, the process is short, the quality is easy to control, and the produced soft cans of agrocybe cylindracea are good in quality.
Description
Technical field
This preparation method relating to a kind of edible mushroom, is specifically related to a kind of agrocybe foods packed in carton containers preparation method.
Background technology
Agrocybe has another name called Agrocybe aegerita, Agroeybe cylindracea mycelia etc., belong to Basidiomycotina, Hymenomycetes, Agaricales, excrement embroiders agaric, field mill belongs to fungi, it is a kind of Wood produced edible fungus that temperate zone to subtropical zone grew from spring to autumn, be characterized in delicious flavour, smell is aromatic, nutritious, is the edible mushroom that edibility is very high.Theory of traditional Chinese medical science is thought, agrocybe has heat-clearing, flat liver, improving eyesight, diuresis, invigorating the spleen to effect.
Agrocybe is a kind of high protein, low fat, be rich in fungi polysaccharide, and content of mineral substances is relatively high, the edible mushroom that nutritive value is very high.Because it is rich in natural active matter-fungi polysaccharide, in mineral matter, agrocybe contains the elements such as abundant calcium, magnesium, zinc, iron, wherein calcium, the high the elderly of being of value to of Zn content and the children that growing, iron content height adapts to anaemia especially, and hypoglycemia crowd eats.In amino acid, agrocybe amino acid composition contains 18 kinds more than, A wide selection of colours and designs.Therefore, protein contained by agrocybe is that a kind of taste is excellent, the good protein that nutritive value is higher.
Agrocybe goods kind is in the market comparatively single, and to the exploitation of agrocybe not enough, the object of the invention is exactly a kind ofly have the flexible package canned product being different from traditional agrocybe for agrocybe is developed.The brown stain of tradition tin product industry production process is serious, and have a strong impact on aesthetics, and the tin product made needs low-temperature preservation, whole industry energy consumption is huge.How development of new product, improves agrocybe tin product production and processing technology, and reducing energy consumption needed for product unit is the problem that the art personnel need solution badly.
Summary of the invention
Technical problem to be solved by this invention is, for the shortcoming that above prior art exists, propose a kind of agrocybe foods packed in carton containers preparation method, this preparation method is simple, with low cost, and flow process is short, quality easily controls, the agrocybe foods packed in carton containers quality better of production.
The technical scheme that the present invention solves above technical problem is:
A kind of agrocybe foods packed in carton containers preparation method, preparation method's concrete steps are: raw material checks and accepts → cleans → protect look → cool → drain → spice → pack → sterilization → finished product;
(1) raw material is checked and accepted
Agrocybe is necessary for that fresh, the color and luster picking up from raw material site is normal, free from extraneous odour, go mouldy, and pollutes and major mechanical is hindered without disease and pest, and the requirement of mushroom body is gathered when not yet parachute-opening, and general mushroom lid diameter is 3-5cm;
(2) clean
Select pure agrocybe to do, cut off mushroom handle and cross old part, entirety is put into clear water and is soaked 30-50min, and then adopt Water spray and gas explosion to turn over method that flow roll combines washes away the silt on agrocybe surface;
(3) look is protected
Cleaned agrocybe is immersed in color stabilizer and crispness retaining agent and soaks 30-50min, then to precook 3-5min at citric acid boiling water agrocybe being put into 0.5%, be as the criterion so that agrocybe Gu Ti center is well-done;
Wherein, color stabilizer is by mass percentage: citric acid: 0.1-0.2%, ascorbic acid: 0.01-0.02%, Cys: 0.01-0.02%, zinc acetate: 0.02-0.04%;
(4) cool
Pick up rapidly in the water dropping into flowing and cool by through protecting look good agrocybe and drain;
(5) drain
The agrocybe cooled is put into vacuum pumping device extraction section water, to make in agrocybe water content control at 35-40%;
(6) spice
Stir with the flavorings such as salt, white sugar, citric acid, chilli oil, monosodium glutamate, vitamin C and the agrocybe drained;
Wherein, flavoring by percentage to the quality component is: edible salt: 1.5-3.0%, white granulated sugar: 1.0-2.0%, citric acid: 1.5-2.0%, chilli oil: 0.3-0.5%, monosodium glutamate: 0.5-1.0%, vitamin C: 0.4-0.8%;
(7) pack
The raw material mixed is loaded in time in polyethylene packaging bag, during pack, dry the moisture at sack place, keep smooth, to prevent gauffer from leaking gas, carry out vacuum packaging with vacuum packing machine, pumpdown time 20-30s, heat time 2-5s, vacuum is 0.08-0.15MPa, and heat-sealing temperature is 170-200 DEG C;
(8) sterilization
Agrocybe vacuum packet installed puts into high temperature high pressure sterilizing pot, rapid temperature increases to 121 DEG C, and insulation 30-40min, then carries out back-pressure cooling, be cooled to rapidly less than 40 DEG C;
(9) finished product
Finally the moisture outside agrocybe packaging bag is dried, labelled, be stored in 37 DEG C of constant temperature and humidity chests, be the soft tinning head of agrocybe.
The technical scheme that the present invention limits further is:
In aforementioned agrocybe foods packed in carton containers preparation method, crispness retaining agent is the calcium chloride of mass fraction 0.2-0.5%.
In aforementioned agrocybe foods packed in carton containers preparation method, in step (3), color stabilizer component is: citric acid: 0.15%, ascorbic acid: 0.015%, Cys: 0.015%, zinc acetate: 0.03%.
In aforementioned agrocybe foods packed in carton containers preparation method, in step (6), flavoring component is: edible salt: 2.0%, white granulated sugar: 1.5%, citric acid: 2.0%, chilli oil: 0.3%, monosodium glutamate: 0.5%, vitamin C: 0.6%.
The invention has the beneficial effects as follows:
(1) preparation method of agrocybe foods packed in carton containers of the present invention is scientific and reasonable, and flow process is short, quality easily controls, the agrocybe foods packed in carton containers quality better of production.
(2) the present invention adopts the mixed solution of citric acid, ascorbic acid, Cys, zinc acetate to protect look protection to agrocybe, effectively can suppress the brown stain of agrocybe, maintain original quality of agrocybe preferably.
(3) advantages such as being packed by agrocybe foods packed in carton containers in the present invention, the volume of foods packed in carton containers is little, quality is light, open convenience, storage tolerance, cost are low, effective, delicately packed, commercially has good development prospect.
(4) in the present invention, foods packed in carton containers is that surperficial non-metallic ion, so stable chemical nature, chemical reaction can not occur with content, well can keep the quality of content, be conducive to food storage with polyethylene film as packaging material.
(5) in the present invention, agrocybe soft canned food adopts sealing and sterilization technology to reach storage object, therefore do not need to add the additives such as anticorrisive agent.
Detailed description of the invention
embodiment 1
The present embodiment provides a kind of agrocybe foods packed in carton containers preparation method, and preparation method's concrete steps are: raw material checks and accepts → cleans → protect look → cool → drain → spice → pack → sterilization → finished product;
(1) raw material is checked and accepted
Agrocybe is necessary for that fresh, the color and luster picking up from raw material site is normal, free from extraneous odour, go mouldy, and pollutes and major mechanical is hindered without disease and pest, and the requirement of mushroom body is gathered when not yet parachute-opening, and general mushroom lid diameter is 3cm;
(2) clean
Select pure agrocybe to do, cut off mushroom handle and cross old part, entirety is put into clear water and is soaked 50min, and then adopt Water spray and gas explosion to turn over method that flow roll combines washes away the silt on agrocybe surface;
(3) look is protected
Cleaned agrocybe is immersed in the crispness retaining agent of the calcium chloride of color stabilizer and mass fraction 0.2% and soak 40min, then to precook 3min at citric acid boiling water agrocybe being put into 0.5%, be as the criterion so that agrocybe Gu Ti center is well-done;
Wherein, color stabilizer is by mass percentage: citric acid: 0.1%, ascorbic acid: 0.02%, Cys: 0.01%, zinc acetate: 0.04%;
(4) cool
Pick up rapidly in the water dropping into flowing and cool by through protecting look good agrocybe and drain;
(5) drain
The agrocybe cooled is put into vacuum pumping device extraction section water, to make in agrocybe water content control 40%;
(6) spice
Stir with the flavorings such as salt, white sugar, citric acid, chilli oil, monosodium glutamate, vitamin C and the agrocybe drained;
Wherein, flavoring by percentage to the quality component is: edible salt: 1.5%, white granulated sugar: 2.0%, citric acid: 1.5%, chilli oil: 0.4%, monosodium glutamate: 1.0%, vitamin C: 0.8%;
(7) pack
The raw material mixed is loaded in time in polyethylene packaging bag, during pack, dry the moisture at sack place, keep smooth, to prevent gauffer from leaking gas, carry out vacuum packaging with vacuum packing machine, pumpdown time 20s, heat time 4s, vacuum is 0.08MPa, and heat-sealing temperature is 170 DEG C;
(8) sterilization
Agrocybe vacuum packet installed puts into high temperature high pressure sterilizing pot, rapid temperature increases to 121 DEG C, and insulation 35min, then carries out back-pressure cooling, be cooled to rapidly less than 40 DEG C;
(9) finished product
Finally the moisture outside agrocybe packaging bag is dried, labelled, be stored in 37 DEG C of constant temperature and humidity chests, be the soft tinning head of agrocybe.
embodiment 2
The present embodiment provides a kind of agrocybe foods packed in carton containers preparation method, and preparation method's concrete steps are: raw material checks and accepts → cleans → protect look → cool → drain → spice → pack → sterilization → finished product;
(1) raw material is checked and accepted
Agrocybe is necessary for that fresh, the color and luster picking up from raw material site is normal, free from extraneous odour, go mouldy, and pollutes and major mechanical is hindered without disease and pest, and the requirement of mushroom body is gathered when not yet parachute-opening, and general mushroom lid diameter is 4cm;
(2) clean
Select pure agrocybe to do, cut off mushroom handle and cross old part, entirety is put into clear water and is soaked 30min, and then adopt Water spray and gas explosion to turn over method that flow roll combines washes away the silt on agrocybe surface;
(3) look is protected
Cleaned agrocybe is immersed in the crispness retaining agent of the calcium chloride of color stabilizer and mass fraction 0.3% and soak 30min, then to precook 4min at citric acid boiling water agrocybe being put into 0.5%, be as the criterion so that agrocybe Gu Ti center is well-done;
Wherein, color stabilizer is by mass percentage: citric acid: 0.2%, ascorbic acid: 0.01%, Cys: 0.02%, zinc acetate: 0.02%;
(4) cool
Pick up rapidly in the water dropping into flowing and cool by through protecting look good agrocybe and drain;
(5) drain
The agrocybe cooled is put into vacuum pumping device extraction section water, to make in agrocybe water content control 35%;
(6) spice
Stir with the flavorings such as salt, white sugar, citric acid, chilli oil, monosodium glutamate, vitamin C and the agrocybe drained;
Wherein, flavoring by percentage to the quality component is: edible salt: 3.0%, white granulated sugar: 1.0%, citric acid: 1.8%, chilli oil: 0.5%, monosodium glutamate: 0.8%, vitamin C: 0.4%;
(7) pack
The raw material mixed is loaded in time in polyethylene packaging bag, during pack, dry the moisture at sack place, keep smooth, to prevent gauffer from leaking gas, carry out vacuum packaging with vacuum packing machine, pumpdown time 30s, heat time 2s, vacuum is 0.15MPa, and heat-sealing temperature is 200 DEG C;
(8) sterilization
Agrocybe vacuum packet installed puts into high temperature high pressure sterilizing pot, rapid temperature increases to 121 DEG C, and insulation 40min, then carries out back-pressure cooling, be cooled to rapidly less than 40 DEG C;
(9) finished product
Finally the moisture outside agrocybe packaging bag is dried, labelled, be stored in 37 DEG C of constant temperature and humidity chests, be the soft tinning head of agrocybe.
embodiment 3
The present embodiment provides a kind of agrocybe foods packed in carton containers preparation method, and preparation method's concrete steps are: raw material checks and accepts → cleans → protect look → cool → drain → spice → pack → sterilization → finished product;
(1) raw material is checked and accepted
Agrocybe is necessary for that fresh, the color and luster picking up from raw material site is normal, free from extraneous odour, go mouldy, and pollutes and major mechanical is hindered without disease and pest, and the requirement of mushroom body is gathered when not yet parachute-opening, and general mushroom lid diameter is 5cm;
(2) clean
Select pure agrocybe to do, cut off mushroom handle and cross old part, entirety is put into clear water and is soaked 40min, and then adopt Water spray and gas explosion to turn over method that flow roll combines washes away the silt on agrocybe surface;
(3) look is protected
Cleaned agrocybe is immersed in the crispness retaining agent of the calcium chloride of color stabilizer and mass fraction 0.5% and soak 50min, then to precook 5min at citric acid boiling water agrocybe being put into 0.5%, be as the criterion so that agrocybe Gu Ti center is well-done;
Wherein, color stabilizer is by mass percentage: citric acid: 0.15%, ascorbic acid: 0.015%, Cys: 0.015%, zinc acetate: 0.03%;
(4) cool
Pick up rapidly in the water dropping into flowing and cool by through protecting look good agrocybe and drain;
(5) drain
The agrocybe cooled is put into vacuum pumping device extraction section water, to make in agrocybe water content control 38%;
(6) spice
Stir with the flavorings such as salt, white sugar, citric acid, chilli oil, monosodium glutamate, vitamin C and the agrocybe drained;
Wherein, flavoring by percentage to the quality component is: edible salt: 2.0%, white granulated sugar: 1.5%, citric acid: 2.0%, chilli oil: 0.3%, monosodium glutamate: 0.5%, vitamin C: 0.6%;
(7) pack
The raw material mixed is loaded in time in polyethylene packaging bag, during pack, dry the moisture at sack place, keep smooth, to prevent gauffer from leaking gas, carry out vacuum packaging with vacuum packing machine, pumpdown time 25s, heat time 5s, vacuum is 0.10MPa, and heat-sealing temperature is 185 DEG C;
(8) sterilization
Agrocybe vacuum packet installed puts into high temperature high pressure sterilizing pot, rapid temperature increases to 121 DEG C, and insulation 30in, then carries out back-pressure cooling, be cooled to rapidly less than 40 DEG C;
(9) finished product
Finally the moisture outside agrocybe packaging bag is dried, labelled, be stored in 37 DEG C of constant temperature and humidity chests, be the soft tinning head of agrocybe.
In addition to the implementation, the present invention can also have other embodiments.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop on the protection domain of application claims.
Claims (4)
1. an agrocybe foods packed in carton containers preparation method, is characterized in that, described preparation method's concrete steps are: raw material checks and accepts → cleans → protect look → cool → drain → spice → pack → sterilization → finished product;
(1) raw material is checked and accepted
Agrocybe is necessary for that fresh, the color and luster picking up from raw material site is normal, free from extraneous odour, go mouldy, and pollutes and major mechanical is hindered without disease and pest, and the requirement of mushroom body is gathered when not yet parachute-opening, and general mushroom lid diameter is 3-5cm;
(2) clean
Select pure agrocybe to do, cut off mushroom handle and cross old part, entirety is put into clear water and is soaked 30-50min, and then adopt Water spray and gas explosion to turn over method that flow roll combines washes away the silt on agrocybe surface;
(3) look is protected
Cleaned agrocybe is immersed in color stabilizer and crispness retaining agent and soaks 30-50min, then to precook 3-5min at citric acid boiling water agrocybe being put into 0.5%, be as the criterion so that agrocybe Gu Ti center is well-done;
Wherein, described color stabilizer is by mass percentage: citric acid: 0.1-0.2%, ascorbic acid: 0.01-0.02%, Cys: 0.01-0.02%, zinc acetate: 0.02-0.04%;
(4) cool
Pick up rapidly in the water dropping into flowing and cool by through protecting look good agrocybe and drain;
(5) drain
The agrocybe cooled is put into vacuum pumping device extraction section water, to make in agrocybe water content control at 35-40%;
(6) spice
Stir with the flavorings such as salt, white sugar, citric acid, chilli oil, monosodium glutamate, vitamin C and the agrocybe drained;
Wherein, described flavoring by percentage to the quality component is: edible salt: 1.5-3.0%, white granulated sugar: 1.0-2.0%, citric acid: 1.5-2.0%, chilli oil: 0.3-0.5%, monosodium glutamate: 0.5-1.0%, vitamin C: 0.4-0.8%;
(7) pack
The raw material mixed is loaded in time in polyethylene packaging bag, during pack, dry the moisture at sack place, keep smooth, to prevent gauffer from leaking gas, carry out vacuum packaging with vacuum packing machine, pumpdown time 20-30s, heat time 2-5s, vacuum is 0.08-0.15MPa, and heat-sealing temperature is 170-200 DEG C;
(8) sterilization
Agrocybe vacuum packet installed puts into high temperature high pressure sterilizing pot, rapid temperature increases to 121 DEG C, and insulation 30-40min, then carries out back-pressure cooling, be cooled to rapidly less than 40 DEG C;
(9) finished product
Finally the moisture outside agrocybe packaging bag is dried, labelled, be stored in 37 DEG C of constant temperature and humidity chests, be the soft tinning head of agrocybe.
2. agrocybe foods packed in carton containers preparation method according to claim 1, is characterized in that: described crispness retaining agent is the calcium chloride of mass fraction 0.2-0.5%.
3. agrocybe foods packed in carton containers preparation method according to claim 1, is characterized in that: in described step (3), color stabilizer component is: citric acid: 0.15%, ascorbic acid: 0.015%, Cys: 0.015%, zinc acetate: 0.03%.
4. agrocybe foods packed in carton containers preparation method according to claim 1, is characterized in that: in described step (6), flavoring component is: edible salt: 2.0%, white granulated sugar: 1.5%, citric acid: 2.0%, chilli oil: 0.3%, monosodium glutamate: 0.5%, vitamin C: 0.6%.
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Cited By (10)
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| CN105265563A (en) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | Preparation method for agrocybe aegerita nutritional 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 |
| CN106262787A (en) * | 2016-08-19 | 2017-01-04 | 福建省闽星食品科技有限公司 | A kind of salted cake fried in sesame oil agrocyb eaegerita canned food and preparation method thereof |
| CN106262794A (en) * | 2016-09-20 | 2017-01-04 | 天津农学院 | HUAZIGU colour-keeping liquid, HUAZIGU soft canned and preparation method |
| CN106509844A (en) * | 2016-10-31 | 2017-03-22 | 成都天绿菌业有限公司 | Preparation method of low-oil fragrant hot coprinus comatus |
| CN106509848A (en) * | 2016-10-31 | 2017-03-22 | 成都天绿菌业有限公司 | Low-oil spicy and hot Coprinus comatus |
| CN106509846A (en) * | 2016-10-31 | 2017-03-22 | 成都天绿菌业有限公司 | Preparation method of fragrant hot coprinus comatus in chili oil |
| CN106539071A (en) * | 2016-10-31 | 2017-03-29 | 成都天绿菌业有限公司 | A kind of spicy Coprinus comatus of chilli oil |
| CN109566970A (en) * | 2018-12-28 | 2019-04-05 | 马小雨 | Puffed vegetable fruit crisp slice presses down enzyme colour protecting liquid |
| CN112120201A (en) * | 2020-08-21 | 2020-12-25 | 湖北省全莲素食生物科技有限公司 | Processing technology of fresh lotus seed soft can |
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| CN106509846A (en) * | 2016-10-31 | 2017-03-22 | 成都天绿菌业有限公司 | Preparation method of fragrant hot coprinus comatus in chili oil |
| CN106539071A (en) * | 2016-10-31 | 2017-03-29 | 成都天绿菌业有限公司 | A kind of spicy Coprinus comatus of chilli oil |
| CN109566970A (en) * | 2018-12-28 | 2019-04-05 | 马小雨 | Puffed vegetable fruit crisp slice presses down enzyme colour protecting liquid |
| CN112120201A (en) * | 2020-08-21 | 2020-12-25 | 湖北省全莲素食生物科技有限公司 | Processing technology of fresh lotus seed soft can |
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Application publication date: 20150812 |