CN106262792A - A kind of processing method of seasoning Agaricus Bisporus - Google Patents
A kind of processing method of seasoning Agaricus Bisporus Download PDFInfo
- Publication number
- CN106262792A CN106262792A CN201610801785.1A CN201610801785A CN106262792A CN 106262792 A CN106262792 A CN 106262792A CN 201610801785 A CN201610801785 A CN 201610801785A CN 106262792 A CN106262792 A CN 106262792A
- Authority
- CN
- China
- Prior art keywords
- agaricus bisporus
- seasoning
- processing method
- microwave heating
- slurry
- 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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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
- A23B7/157—Inorganic compounds
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
Abstract
The present invention relates to food processing technology field, the processing method being specifically related to a kind of seasoning Agaricus Bisporus takes fresh Agaricus Bisporus, clean, put into and serosity is wrapped up in slurry, Agaricus Bisporus after wrapping up in slurry is used 100 DEG C of water bath with thermostatic control heating, after making Agaricus Bisporus temperature reach 100 DEG C, change microwave heating into, microwave power is 4.2 4.5W/g, microwave heating time is 50s, Agaricus Bisporus after microwave heating is put into immediately dipping 1s in the liquid nitrogen that temperature is 190 ~ 192 DEG C, pull out, pack, vacuum packaging, by the method for the present invention, nucleic acid in Agaricus Bisporus is maximally maintained, the seasoning Agaricus Bisporus mouthfeel obtained is tender and crisp, fresh cunning, in salty micro-sweet, mushroom taste is strong, bright color, without browning phenomenon in shelf-life, the room temperature lower shelf-life is 3 months.
Description
Technical field
The present invention relates to food processing technology field, the processing method being specifically related to a kind of seasoning Agaricus Bisporus.
Background technology
Agaricus Bisporus bacterial context fertilizer is tender, and containing more mannose, trehalose, nucleic acid and various amino acids material, so taste
Deliciousness, nutritious, the processing of current seasoning Agaricus Bisporus typically first carries out decocting in water process to Agaricus Bisporus, then adjust with flavoring substance
Taste, is finally vacuum-packed or immerses and carry out flexible package in fresh-keeping liquid, and decocting in water processes and the later stage carries out flexible package with fresh-keeping liquid, leads
Cause nucleic acid loss bigger.
Summary of the invention
In order to reduce nucleic acid loss rate during seasoning Agaricus Bisporus processed, it is an object of the invention to provide a kind of tune
The processing method of taste Agaricus Bisporus.
The technical solution used in the present invention is, the processing method of a kind of seasoning Agaricus Bisporus, takes fresh Agaricus Bisporus, cleans, puts into slurry
Liquid is wrapped up in slurry, the Agaricus Bisporus after wrapping up in slurry is used 100 DEG C of water bath with thermostatic control heating, after making Agaricus Bisporus temperature reach 100 DEG C, changes into micro-
Wave heating, microwave power is 4.2-4.5W/g, and microwave heating time is 50s, and the Agaricus Bisporus after microwave heating is put into temperature immediately
Degree, for impregnating 1s in the liquid nitrogen of-190 ~-192 DEG C, is pulled out, is packed, vacuum packaging.
After described serosity is pressed the weight ratio mixing of 1:10-15:1:2 by Mel, Rhizoma Dioscoreae powder, Gummi Elaeagni Angustifoliae, flavouring agent, add mixing
The water stirring mediation that thing weight is 3 times obtains.
Described flavouring agent consist of Sal or Sal and acidic flavoring agent, sweeting agent, tasty agents, pungent pastil one or more
Combination.
Beneficial effects of the present invention: by the method for the present invention, the nucleic acid in Agaricus Bisporus is maximally maintained, and obtains
Seasoning Agaricus Bisporus mouthfeel cunning tender and crisp, fresh, salty in micro-sweet, mushroom taste is strong, bright color, without browning phenomenon, room temperature in the shelf-life
The lower shelf-life will be 3 months.
Detailed description of the invention
Embodiment 1, take fresh Agaricus Bisporus, clean, put into and serosity is wrapped up in slurry, the Agaricus Bisporus after wrapping up in slurry is used 100 DEG C of thermostatted waters
Bath heating, after making Agaricus Bisporus temperature reach 100 DEG C, changes microwave heating into, and microwave power is 4.2-4.5W/g, microwave heating time
For 50s, the Agaricus Bisporus after microwave heating is put into immediately the liquid nitrogen that temperature is-190 ~-192 DEG C impregnates 1s, pull out, pack,
Vacuum packaging.
After described serosity is pressed the weight ratio mixing of 1:10-15:1:2 by Mel, Rhizoma Dioscoreae powder, Gummi Elaeagni Angustifoliae, flavouring agent, add mixing
The water stirring mediation that thing weight is 3 times obtains.
Described flavouring agent consist of Sal or Sal and acidic flavoring agent, sweeting agent, tasty agents, pungent pastil one or more
Combination.
Not make the Agaricus Bisporus of any process as a control group 1.
Cancelling the water bath with thermostatic control heat treated in embodiment 1 (i.e. uses 100 DEG C of waters bath with thermostatic control to add the Agaricus Bisporus after wrapping up in slurry
Heat, makes Agaricus Bisporus temperature reach 100 DEG C) as a control group 2.
(i.e. changing microwave heating into, microwave power is 4.2-4.5W/g, microwave to cancel the microwave heating treatment in embodiment 1
Heat time heating time is 50s) as a control group 3.
Cancel the liquid nitrogen impregnation process in embodiment 1 (will the Agaricus Bisporus after microwave heating to put into temperature immediately be-190
The liquid nitrogen of ~-192 DEG C impregnates 1s) as a control group 4.
Serosity in embodiment 1 is replaced to water, as a control group 5.
Above 6 groups are processed after the Agaricus Bisporus obtained is placed 24 hours at normal temperatures and carries out browning index, nucleic acid content, sense
Official evaluates detection.
The detection method of browning index: the ratio accounting for tuber rip cutting section according to brown stain tissue is classified as 0 ~ 3 grade: 0 grade: without brown
Become；1 grade: browned area is 0 ~ 30%；2 grades: browned area is 30 ~ 60%；3 grades: browned area is more than 60%.
The mensuration of organoleptic indicator: with local flavor, mushroom shape as index, the Agaricus Bisporus of different disposal is marked.
Nucleic acid content detection method: often group takes the fresh Agaricus Bisporus of 100g and processes, and each group of process is respectively dried after terminating,
It is fully ground, is grouped the Agaricus Bisporus after grinding and puts in different bottle, the Agaricus Bisporus in every bottle is handled as follows:
Adding concentration is the NaCl solution of 13%, stirs, and is placed in boiling water bath extraction 3 hours, is taken out by said extracted liquid,
Cool down with tap water immediately, load in big centrifuge tube, be centrifuged 10min at 3000r/min and make extracting solution separate with thalline residue,
The centrifugal supernatant obtained is poured in beaker respectively, is placed in and is placed with ice bath in the large beaker of frozen water, when being cooled to less than 10 DEG C,
Adjust pH value with HCl that concentration is 4mol/L, after mixing up, continue to put into standing a period of time in frozen water, make precipitation fully, granule becomes
Greatly, suspension is centrifuged, abandoning supernatant, obtains RNA precipitate, precipitation 95%vol ethanol is sufficiently stirred for, claiming filter paper
Buchner funnel on use vacuum pump sucking filtration, then with 95%vol ethanol rinse 3 times, from buchner funnel, take off the filter of RNA precipitate
Paper, is placed on surface plate drying, weighs, and records 100g Agaricus Bisporus rna content after each group processes.
Result such as table 1:
Visible, Agaricus Bisporus, after the weight ratio mixing being pressed 1:10-15:1:2 by Mel, Rhizoma Dioscoreae powder, Gummi Elaeagni Angustifoliae, flavouring agent, adds
Enter the water stirring of mixture weight 3 times to be in harmonious proportion in the serosity that obtains and wrap up in slurry, and it is double to suppression to impregnate this two procedures in liquid nitrogen
Spore mushroom brown stain has remarkable effect, and, guarantor perfume (or spice) fresh-keeping to Agaricus Bisporus has remarkable effect, after Agaricus Bisporus wraps up in slurry, uses 100 DEG C of waters bath with thermostatic control
Heating, has remarkable effect to keeping the fresh sliding mouthfeel of Agaricus Bisporus.
Agaricus Bisporus is wrapped up in and is impregnated this three process in slurry, water bath processing, liquid nitrogen to reducing Agaricus Bisporus course of processing amplifying nucleic acid damage
Mistake rate has remarkable effect.
Claims (5)
1. the processing method of a seasoning Agaricus Bisporus, it is characterised in that take fresh Agaricus Bisporus, cleans, puts into and wrap up in slurry in serosity, right
Wrap up in the Agaricus Bisporus after slurry and use 100 DEG C of water bath with thermostatic control heating, after making Agaricus Bisporus temperature reach 100 DEG C, change microwave heating, microwave into
Power is 4.2-4.5W/g, and microwave heating time is 50s, the Agaricus Bisporus after microwave heating is put into immediately temperature for-190 ~-
The liquid nitrogen of 192 DEG C impregnates 1s, pulls out, pack.
2., after serosity described in is pressed the weight ratio mixing of 1:10-15:1:2 by Mel, Rhizoma Dioscoreae powder, Gummi Elaeagni Angustifoliae, flavouring agent, add mixed
The water stirring mediation that polymer weight is 3 times obtains.
The processing method of a kind of seasoning Agaricus Bisporus the most according to claim 1, it is characterised in that
Described flavouring agent composition includes Sal.
The processing method of a kind of seasoning Agaricus Bisporus the most according to claim 2, it is characterised in that
Described flavouring agent composition also include acidic flavoring agent, sweeting agent, tasty agents, pungent pastil one or more combination.
5. according to the processing method of a kind of seasoning Agaricus Bisporus described in claim 1,2 or 3, it is characterised in that
It is vacuum-packed after the pack of described Agaricus Bisporus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610801785.1A CN106262792A (en) | 2016-09-05 | 2016-09-05 | A kind of processing method of seasoning Agaricus Bisporus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610801785.1A CN106262792A (en) | 2016-09-05 | 2016-09-05 | A kind of processing method of seasoning Agaricus Bisporus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262792A true CN106262792A (en) | 2017-01-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610801785.1A Pending CN106262792A (en) | 2016-09-05 | 2016-09-05 | A kind of processing method of seasoning Agaricus Bisporus |
Country Status (1)
| Country | Link |
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| CN (1) | CN106262792A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454512A (en) * | 2002-04-30 | 2003-11-12 | 中华全国供销合作总社昆明食用菌研究所 | Fast-freezed wild edible mushroom and processing method thereof |
| CN103976013A (en) * | 2014-05-09 | 2014-08-13 | 李柳强 | Canned agaricus bisporus and its processing method |
| CN105076363A (en) * | 2014-05-21 | 2015-11-25 | 刘静兵 | Method for preserving agaricus bisporus for long term |
-
2016
- 2016-09-05 CN CN201610801785.1A patent/CN106262792A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454512A (en) * | 2002-04-30 | 2003-11-12 | 中华全国供销合作总社昆明食用菌研究所 | Fast-freezed wild edible mushroom and processing method thereof |
| CN103976013A (en) * | 2014-05-09 | 2014-08-13 | 李柳强 | Canned agaricus bisporus and its processing method |
| CN105076363A (en) * | 2014-05-21 | 2015-11-25 | 刘静兵 | Method for preserving agaricus bisporus for long term |
Non-Patent Citations (2)
| Title |
|---|
| 王贺祥，刘庆洪主编: "《食用菌栽培手册》", 31 January 2015, 中国农业大学出版社 * |
| 袁仲主编: "《速冻食品加工技术》", 31 March 2015, 中国轻工业出版社 * |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |