CN105995958A - Toadstool processing method - Google Patents
Toadstool processing method Download PDFInfo
- Publication number
- CN105995958A CN105995958A CN201610333791.9A CN201610333791A CN105995958A CN 105995958 A CN105995958 A CN 105995958A CN 201610333791 A CN201610333791 A CN 201610333791A CN 105995958 A CN105995958 A CN 105995958A
- Authority
- CN
- China
- Prior art keywords
- pers
- morchella esculenta
- processing method
- fresh
- extract
- 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
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 21
- 238000004321 preservation Methods 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 10
- 240000002769 Morchella esculenta Species 0.000 claims description 49
- 235000002779 Morchella esculenta Nutrition 0.000 claims description 49
- 239000007788 liquid Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 235000005593 Camellia sinensis f parvifolia Nutrition 0.000 claims description 4
- 244000041840 Camellia sinensis f. parvifolia Species 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 241000221638 Morchella Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 241000221637 Morchellaceae Species 0.000 description 2
- 241000221700 Pezizales Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000283898 Ovis Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- XUFQPHANEAPEMJ-UHFFFAOYSA-N famotidine Chemical compound NC(N)=NC1=NC(CSCCC(N)=NS(N)(=O)=O)=CS1 XUFQPHANEAPEMJ-UHFFFAOYSA-N 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
-
- 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
Abstract
The invention discloses a toadstool processing method. The toadstool processing method includes fresh toadstool picking, pretreatment, washing, draining, preservation, refrigerating and drying. The toadstool processing method has the advantage of capability of effectively maintaining nutritional ingredients in toadstools.
Description
Technical field
The present invention relates to Edible mushroom processing technical field, the processing method being specifically related to a kind of Morchella esculenta (L.) Pers.
Background technology
Morchella esculenta (L.) Pers is under the jurisdiction of Ascomycotina (Ascomycotina) discomycete (Discomycetes) Pezizale
(Pezizales) Morchellaceae (Morchellaceae) morchella (Morchella).Morchella has 28 kinds,
It is distributed in the countries such as Europe, North America, Asia.China's Morchella esculenta (L.) Pers is widely distributed, Gansu, Qinghai, Xinjiang,
More than 20 province, city, the autonomies such as Sichuan, Shanxi, Jiangsu, Yunnan, Hebei, Inner Mongol, Jilin, Heilungkiang
Qu Jun has wild.
Morchella esculenta (L.) Pers, also known as Gaster caprae seu Ovis dish, delicious food Morchella esculenta (L.) Pers, is commonly called as sheep passeris montani saturati bacterium, is the wild edible fungus of a kind of preciousness
And medicinal fungus, there is the laudatory title of " king in bacterium ".Morchella esculenta (L.) Pers has abundant nutritive value, containing multiple people
The nutrient that body is special procured, is again good Chinese medicine.There is the kidney invigorating, tonifying YANG, supplementing the brain, refresh oneself, digest
Deng health-care effect.
During existing processing Morchella esculenta (L.) Pers, often use and dry, dry or the mode such as lyophilizing allows Morchella esculenta (L.) Pers be dehydrated, make
It can preserve for a long time, but the distinctive abnormal smells from the patient of Morchella esculenta (L.) Pers and nutrient loss are serious.
Summary of the invention
The processing method that it is an object of the invention to provide a kind of Morchella esculenta (L.) Pers, the method can be effectively retained in Morchella esculenta (L.) Pers
Nutritional labeling.
The technical solution used in the present invention is the processing method of a kind of Morchella esculenta (L.) Pers, comprises the following steps: take new
Fresh Morchella esculenta (L.) Pers, preprocessed, clean, drain, Preservation Treatment, cold preservation, be dried.
Preferably, described pretreatment is to use soak to soak fresh Morchella esculenta (L.) Pers, and this soak is by following heavy
The component of amount number is made: 100 parts of water, Sal 0.1～0.3 part, Flos Sophorae extract 0.05～0.1 part, fresh
Rhizoma Phragmitis extract 0.05～0.1 part and camellia oleosa seed extract 0.05～0.1 part.
Preferably, described in drain use rotary air-blow mode carry out, draining temperature is 3 DEG C～10 DEG C.
Preferably, described Preservation Treatment uses fresh-keeping liquid to spray, and then wraps up with preservative film；Described fresh-keeping liquid
It is made up of the component of following parts by weight: 100 parts of water, Rhizoma Atractylodis Macrocephalae extract 0.1～0.5 part and Radix Pseudostellariae extract
Thing 0.1～0.5 part.
Preferably, the time of described cold preservation is 1-3 days, and the temperature of cold preservation is 1 DEG C～3 DEG C.
Preferably, the mode of described dry employing lyophilization or cold drying is carried out.
Preferably, Morchella esculenta (L.) Pers is placed in containing nitrogen amount by described cold drying is 90%～95% (volume ratio)
Sealed environment heats under the conditions of 55 DEG C～70 DEG C and stir-fries.
The beneficial effects of the present invention is: fresh Morchella esculenta (L.) Pers is preprocessed, clean, drain, Preservation Treatment,
Cold preservation, after drying, can be effectively retained the nutritional labeling in Morchella esculenta (L.) Pers.Compare and existing directly Morchella esculenta (L.) Pers is carried out
The mode being dried, the present patent application also add before the drying and drains and the step such as cold preservation, can more preferably retain
The color, smell and taste of Morchella esculenta (L.) Pers.
Detailed description of the invention
For making those skilled in the art understand production technology and the technique effect of the present invention in detail, below with specifically
Production instance be further described application and the technique effect of the present invention.
Embodiment 1
The processing method of a kind of Morchella esculenta (L.) Pers, comprises the following steps: take fresh Morchella esculenta (L.) Pers, preprocessed, cleans,
The mode using rotary air-blow under conditions of 6 DEG C drains, Preservation Treatment, cold preservation 2 days under the conditions of 2 DEG C,
Cold drying.
Wherein, pretreatment is to use soak to soak fresh Morchella esculenta (L.) Pers, and this soak is by following parts by weight
Component make: 100 parts of water, Sal 0.2 part, Flos Sophorae extract 0.08 part, fresh Rhizoma Phragmitis extract 0.08
Part and camellia oleosa seed extract 0.08 part.
Preservation Treatment uses fresh-keeping liquid to spray, and then wraps up with preservative film；Described fresh-keeping liquid is by following weight portion
The component of number is made: 100 parts of water, Rhizoma Atractylodis Macrocephalae extract 0.3 part and Radix Pseudostellariae extract 0.3 part.
Cold drying be Morchella esculenta (L.) Pers is placed in containing in the sealed environment that nitrogen amount is 90%～95% (volume ratio)
Under the conditions of 62 DEG C, heating stir-fries.
Embodiment 2
The processing method of a kind of Morchella esculenta (L.) Pers, comprises the following steps: take fresh Morchella esculenta (L.) Pers, preprocessed, cleans,
The mode using rotary air-blow under conditions of 3 DEG C drains, Preservation Treatment, cold preservation 3 days under the conditions of 3 DEG C,
Cold drying.
Pretreatment is to use soak to soak fresh Morchella esculenta (L.) Pers, and this soak is by the component of following parts by weight
Make: 100 parts of water, Sal 0.3 part, Flos Sophorae extract 0.1 part, fresh Rhizoma Phragmitis extract 0.1 part and camellia oleosa seed
Extract 0.1 part.
Preservation Treatment uses fresh-keeping liquid to spray, and then wraps up with preservative film；Described fresh-keeping liquid is by following weight portion
The component of number is made: 100 parts of water, Rhizoma Atractylodis Macrocephalae extract 0.1 part and Radix Pseudostellariae extract 0.1 part.
Cold drying be Morchella esculenta (L.) Pers is placed in containing in the sealed environment that nitrogen amount is 90%～95% (volume ratio)
Under the conditions of 70 DEG C, heating stir-fries.
Embodiment 3
The processing method of a kind of Morchella esculenta (L.) Pers, comprises the following steps: take fresh Morchella esculenta (L.) Pers, preprocessed, cleans,
The mode using rotary air-blow under conditions of 10 DEG C drains, Preservation Treatment, cold preservation 1 day under the conditions of 1 DEG C,
Lyophilization.
Pretreatment is to use soak to soak fresh Morchella esculenta (L.) Pers, and this soak is by the component of following parts by weight
Make: 100 parts of water, Sal 0.1 part, Flos Sophorae extract 0.05 part, fresh Rhizoma Phragmitis extract 0.05 part and tea
Seed extract 0.05 part.
Preservation Treatment uses fresh-keeping liquid to spray, and then wraps up with preservative film；Described fresh-keeping liquid is by following weight portion
The component of number is made: 100 parts of water, Rhizoma Atractylodis Macrocephalae extract 0.5 part and Radix Pseudostellariae extract 0.5 part.
Comparative example 1
The processing method of a kind of Morchella esculenta (L.) Pers, takes fresh Morchella esculenta (L.) Pers, cleans, lyophilization.
Comparative example 2
The processing method of a kind of Morchella esculenta (L.) Pers, takes fresh Morchella esculenta (L.) Pers, cleans, dries.
Comparative example 3
The processing method of a kind of Morchella esculenta (L.) Pers, takes fresh Morchella esculenta (L.) Pers, cleans, and dries under conditions of 60 DEG C.
For verifying the effect of the present invention, the following inspection of special work:
As can be seen from the above table, through the Morchella esculenta (L.) Pers product that the inventive method prepares, compare employing the most freezing dry
Traditional diamond-making technique dry, that dry or dry, effective ingredient is significantly higher, illustrates to use the inventive method energy
Retain the nutrient substance of Morchella esculenta (L.) Pers well；Separately can also efficient solution burst the bad problem of sense.Edible in foaming
After, taste is more fragrant and more sweet.
Above example is only in order to illustrative not limiting technical scheme, although with reference to above-described embodiment
The present invention is described in detail, it will be appreciated by those skilled in the art that and still the present invention can be carried out
Amendment or equivalent, any modification or partial replacement without departing from the spirit and scope of the present invention, its
All should contain in scope of the presently claimed invention.
Claims (7)
1. the processing method of a Morchella esculenta (L.) Pers, it is characterised in that comprise the following steps: take fresh Morchella esculenta (L.) Pers,
Preprocessed, clean, drain, Preservation Treatment, cold preservation, be dried.
The processing method of a kind of Morchella esculenta (L.) Pers the most according to claim 1, it is characterised in that: described pre-place
Reason is to use soak to soak fresh Morchella esculenta (L.) Pers, and this soak is made up of the component of following parts by weight: water
100 parts, Sal 0.1～0.3 part, Flos Sophorae extract 0.05～0.1 part, fresh Rhizoma Phragmitis extract 0.05～0.1 part
With camellia oleosa seed extract 0.05～0.1 part.
The processing method of a kind of Morchella esculenta (L.) Pers the most according to claim 1, it is characterised in that drain described in:
The mode using rotary air-blow is carried out, and draining temperature is 3 DEG C～10 DEG C.
The processing method of a kind of Morchella esculenta (L.) Pers the most according to claim 1, it is characterised in that: described fresh-keeping
Process and use fresh-keeping liquid to spray, then wrap up with preservative film；Described fresh-keeping liquid is by the component of following parts by weight
Make: 100 parts of water, Rhizoma Atractylodis Macrocephalae extract 0.1～0.5 part and Radix Pseudostellariae extract 0.1～0.5 part.
The processing method of a kind of Morchella esculenta (L.) Pers the most according to claim 1, it is characterised in that: described cold preservation
Time be 1-3 days, the temperature of cold preservation is 1 DEG C～3 DEG C.
The processing method of a kind of Morchella esculenta (L.) Pers the most according to claim 1, it is characterised in that: described dry
The mode using lyophilization or cold drying is carried out.
The processing method of a kind of Morchella esculenta (L.) Pers the most according to claim 6, it is characterised in that: described low temperature
Be dried be Morchella esculenta (L.) Pers is placed in containing in the sealed environment that nitrogen amount is 90%～95% (volume ratio) at 55 DEG C～
Under the conditions of 70 DEG C, heating stir-fries.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610333791.9A CN105995958A (en) | 2016-05-19 | 2016-05-19 | Toadstool processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610333791.9A CN105995958A (en) | 2016-05-19 | 2016-05-19 | Toadstool processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995958A true CN105995958A (en) | 2016-10-12 |
Family
ID=57095239
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610333791.9A Pending CN105995958A (en) | 2016-05-19 | 2016-05-19 | Toadstool processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995958A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112352625A (en) * | 2020-11-11 | 2021-02-12 | 遵义新欣食用菌专业合作社 | Morchella strain stick and processing method thereof |
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|---|---|---|---|---|
| JPH07274920A (en) * | 1994-04-15 | 1995-10-24 | Nagoya Seiraku Kk | Method for propagation control and sterilization of microorganism |
| CN101700058A (en) * | 2009-11-13 | 2010-05-05 | 昆明理工大学 | Russula mycelium anti-staling agent and preparing method thereof |
| CN101715806A (en) * | 2009-12-14 | 2010-06-02 | 楚雄宏桂绿色食品有限公司 | Refreshing method of bolete |
| CN101904348A (en) * | 2010-07-29 | 2010-12-08 | 湖南省食用菌研究所 | Compound biological preservative for golden mushrooms and application method thereof |
| CN103636772A (en) * | 2013-12-06 | 2014-03-19 | 广西科技大学 | Preservation method of lotus roots with skins |
| CN103798702A (en) * | 2013-10-09 | 2014-05-21 | 周口师范学院 | Method for processing selenium-rich black garlic product |
| CN104351330A (en) * | 2014-11-21 | 2015-02-18 | 冯磊 | Fresh-keeping agent for fresh edible mushrooms and preparation method thereof |
| CN104430830A (en) * | 2014-11-25 | 2015-03-25 | 贵州大自然科技有限公司 | Fresh-keeping method for palm buds |
| CN105341899A (en) * | 2015-11-19 | 2016-02-24 | 李道德 | Processing method of instant flavor domestic fungus |
| CN105410167A (en) * | 2015-11-25 | 2016-03-23 | 云南云菌科技（集团）有限公司 | Edible mushroom fresh keeping agent and preparation method thereof |
| CN107373504A (en) * | 2017-08-17 | 2017-11-24 | 绍兴市果哥食品科技有限公司 | A kind of preparation method of infra-red drying vacuum low-temperature frying assorted garden stuff crisp chip |
-
2016
- 2016-05-19 CN CN201610333791.9A patent/CN105995958A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07274920A (en) * | 1994-04-15 | 1995-10-24 | Nagoya Seiraku Kk | Method for propagation control and sterilization of microorganism |
| CN101700058A (en) * | 2009-11-13 | 2010-05-05 | 昆明理工大学 | Russula mycelium anti-staling agent and preparing method thereof |
| CN101715806A (en) * | 2009-12-14 | 2010-06-02 | 楚雄宏桂绿色食品有限公司 | Refreshing method of bolete |
| CN101904348A (en) * | 2010-07-29 | 2010-12-08 | 湖南省食用菌研究所 | Compound biological preservative for golden mushrooms and application method thereof |
| CN103798702A (en) * | 2013-10-09 | 2014-05-21 | 周口师范学院 | Method for processing selenium-rich black garlic product |
| CN103636772A (en) * | 2013-12-06 | 2014-03-19 | 广西科技大学 | Preservation method of lotus roots with skins |
| CN104351330A (en) * | 2014-11-21 | 2015-02-18 | 冯磊 | Fresh-keeping agent for fresh edible mushrooms and preparation method thereof |
| CN104430830A (en) * | 2014-11-25 | 2015-03-25 | 贵州大自然科技有限公司 | Fresh-keeping method for palm buds |
| CN105341899A (en) * | 2015-11-19 | 2016-02-24 | 李道德 | Processing method of instant flavor domestic fungus |
| CN105410167A (en) * | 2015-11-25 | 2016-03-23 | 云南云菌科技（集团）有限公司 | Edible mushroom fresh keeping agent and preparation method thereof |
| CN107373504A (en) * | 2017-08-17 | 2017-11-24 | 绍兴市果哥食品科技有限公司 | A kind of preparation method of infra-red drying vacuum low-temperature frying assorted garden stuff crisp chip |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112352625A (en) * | 2020-11-11 | 2021-02-12 | 遵义新欣食用菌专业合作社 | Morchella strain stick and processing method thereof |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |
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| RJ01 | Rejection of invention patent application after publication |