CN105595315A

CN105595315A - Processing method of edible mushroom

Info

Publication number: CN105595315A
Application number: CN201511012885.8A
Authority: CN
Inventors: 王坤; 严利; 程涛; 燕斌; 王秀萍; 陈慧琴
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-12-31
Filing date: 2015-12-31
Publication date: 2016-05-25

Abstract

The invention discloses a processing method of edible mushroom, comprising the steps of rinsing, slicing, enzyme deactivating, quickly cooling, pickling and storing, desalting of sliced mushroom, and squeezing of the sliced mushroom. The processing method of the edible mushroom is simple to operate, lower in cost, and capable of keeping nutritional ingredients of the edible mushroom.

Description

The processing method of a kind of edible mushroom

Technical field

The present invention relates to food processing field, particularly the processing method of a kind of edible mushroom.

Background technology

China is Edible Fungi big country, and mushroom industry has become an important industry in China's agricultural. Edible mushroomNot only nutritious, delicious flavour, and there is very high medical value. Containing of most of edible mushroom vitamin and trace elementMeasure all high than vegetables. Edible mushroom, except meeting people's nutritional need, can also promote and regulate and control the metabolism of human body, rightDigestive system, disease in the urological system also have good auxiliary curative effect, and antifatigue, anti-ageing, anti-infective, antitumor,Strengthen the aspects such as immunity and all have effect more significantly. But at present, the consumption figure of edible mushroom is not also very large, and intensive processing moreFew, China's year pre-capita consumption only has 3kg, is only equivalent to the half of the developed countries such as the U.S., France, Japan, with world grain farmer groupRecipe every day " meat or fish, a mushroom, an element " of knitting recommendation is far apart. As can be seen here, edible mushroom is as following main flow nutrition foodProduct, its development space is very huge. In order to regulate and to enrich edible fungus market, the developing direction of guiding edible mushroom, edibleIt is important that the comprehensive utilization of bacterium and deep processing thereof seem day by day, its developing direction will be taking the research and development of instant fast food asMain. Market Research is thought, the good market prospect of edible mushroom flexible package leisure food, with its delicious flavour, instant,Go with rice or bread and be subject to consumer's favorable comment as leisure food and dining table, edible fungi instant produce market product category is single, well-known at presentBrand is less, and the market space is huge.

Summary of the invention

For problems of the prior art, the invention provides one simple to operate, cost is lower, can retain edibleThe processing method of the edible mushroom of bacterium nutritional labeling.

Object of the present invention is achieved through the following technical solutions.

A processing method for edible mushroom, step comprises:

1) fresh mushroom is removed to impurity, use in time 0.4% ~ 0.6% weak brine rinsing;

2) by fresh mushroom section, slice thickness is 1.5 ~ 2.0mm;

3) pick up and drain 2 ~ 3min, then pour the 1 ~ 2min that precooks in jacketed pan into, ensure in pot that water temperature is more than 95 DEG C, and with stirringMix pick and constantly stir, the foam-expelling while boiling;

4) pour in clean mobile tank and carry out cooling 2 ~ 3min, then pick up and be placed on draining 3 ~ 4min in sieve, then pour intoIn salt solution, pickle;

5) the fixation salt solution of putting into cylinder or pond 10% ~ 15% is pickled 1 ~ 2d;

6) sheet mushroom is put into desalination pond and soak 40 ~ 50min;

7) salt marsh sheet mushroom is dragged in stainless steel trolley, be transported into deep processing workshop, and with after clear water rinsing, then through stainless (steel) wire typeSqueeze hurdle squeezing or centrifugal dehydration, pressure maintains between 150 ~ 300kg/m2, and sheet mushroom water content is reduced to below 50%.

Than prior art, the invention has the advantages that: the present invention is simple to operate, cost is lower, can retain edible mushroomNutritional labeling.

Detailed description of the invention

A processing method for edible mushroom, step comprises:

2) by fresh mushroom section, slice thickness is 1.5 ~ 2.0mm;

3) pick up and drain 2 ~ 3min, then pour the 1 ~ 2min that precooks in jacketed pan into, ensure in pot that water temperature is more than 95 DEG C, andConstantly stir the foam-expelling while boiling with stirring pick;

6) sheet mushroom is put into desalination pond and soak 40 ~ 50min;

Claims

1. a processing method for edible mushroom, is characterized in that step comprises:

1), fresh mushroom is removed to impurity, use in time 0.4% ~ 0.6% weak brine rinsing;

2), by the section of fresh mushroom, slice thickness is 1.5 ~ 2.0mm;

3), pick up and drain 2 ~ 3min, then pour the 1 ~ 2min that precooks in jacketed pan into, ensure in pot that water temperature is more than 95 DEG C, andConstantly stir the foam-expelling while boiling with stirring pick;

4), pour in clean mobile tank and carry out cooling 2 ~ 3min, then pick up and be placed on draining 3 ~ 4min in sieve, then pour intoIn salt solution, pickle;

5) the fixation salt solution of, putting into cylinder or pond 10% ~ 15% is pickled 1 ~ 2d;

6), sheet mushroom is put into desalination pond and soak 40 ~ 50min;

7), salt marsh sheet mushroom is dragged in stainless steel trolley, be transported into deep processing workshop, and with after clear water rinsing, then through stainless (steel) wireType squeezes hurdle squeezing or centrifugal dehydration, and pressure maintains between 150 ~ 300kg/m2, and sheet mushroom water content is reduced to below 50%, isThe semi-finished product of the compound meat of edible mushroom.