CN1065976A - A kind of fresh preservation method for fresh edible mushroom - Google Patents
A kind of fresh preservation method for fresh edible mushroom Download PDFInfo
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- CN1065976A CN1065976A CN 91111390 CN91111390A CN1065976A CN 1065976 A CN1065976 A CN 1065976A CN 91111390 CN91111390 CN 91111390 CN 91111390 A CN91111390 A CN 91111390A CN 1065976 A CN1065976 A CN 1065976A
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- wizened bacterium
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- wizened
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Abstract
A kind of wild edible fungus---the preservation method of wizened bacterium, with the fresh edible mushroom root band soil crust of pruning, be organized into the strip of big or small basically identical, with using saline sook 5-9 days again after the clear water washing, pull out and put into impermeable container after rinsing well with clear water, add fresh-keeping liquid and soak, fresh-keeping liquid takes by weighing salt by the 10-25% that wizened bacterium adds the water gross weight, 1-4 ‰ takes by weighing Sodium Benzoate and 1-4 ‰ takes by weighing sodium pyrosulfite, and being dissolved in the water is made into.Liquid level is wanted a little higher than wizened bacterium heap face, vessel port is sealed with secluding air and maintenance health then, can take out packing as product after soaking in one month.Freshness date is more than 10 months.
Description
The present invention relates to the preservation method of a kind of wild edible fungus-wizened bacterium, particularly a kind of normal temperature adopts the fresh-keeping method of fresh-keeping liquid down.
Wizened bacterium has another name called the silk ball gill fungus, formal name used at school: Fr. Sparassis crispa(Wulf.), and fructification is large-scale, meat, diameter 10-30 centimetre, white or canescence, branch are extremely many, and terminal sprig is flat, and be thin, form a lot of limbs, interlaced, bend to intensive one-tenth one Da Cong of waveform, just like laurustinus.Wizened bacterium is a kind of self-sow woodsy wild edible fungus on the mountain, because of it has unique especially fragrance and palatability, is well received by consumers, and is one of Yunnan specialty wild edible fungus.In the past, only in the 7-10 month in every year, wild ' Ganba ' fungus goes on the market season, and people just have an opportunity to taste the delicious food of wizened bacterium.
The antistaling process and the fresh-keeping liquid prescription that the purpose of this invention is to provide a kind of fresh edible mushroom, can process at normal temperatures and the wizened bacterium of long-period freshness preserving, product has been preserved the color of fresh edible mushroom substantially, tender fragility is good, long fresh-keeping period, every sanitary index meets food hygienic standard, and is with low cost, and technology is simple.
Invention is achieved in that the fresh edible mushroom that the collects root band soil crust of pruning, specification on demand is organized into the strip of big or small basically identical, or limb, little, put into impermeable container after rinsing well with clear water, perhaps with using saline sook 5-9 days again after the clear water washing, pull out and put into impermeable container after rinsing well with clear water, adding fresh-keeping liquid soaks, liquid level is wanted a little higher than wizened bacterium heap face, all wizened bacterium should be in below the liquid level, then vessel port is sealed with secluding air and maintenance health, after soaking about one month, can take out packing as product, or do not take out and make long preservation, just to take out when need waiting, storage life is minimum to be reached more than 1 year.Processing time in the above-mentioned technology can suitably be adjusted with the different works of handling ground temperature and water temperature.
Contain following three kinds of antistaling agents in the fresh-keeping liquid: salt (NaCl), Sodium Benzoate (C
7H
5O
8Na), sodium pyrosulfite (Na
2S
2O
5), fresh-keeping liquid takes by weighing salt by the 10-25% that wizened bacterium adds the gross weight of water, and 1-4 ‰ takes by weighing Sodium Benzoate and 1-4 ‰ takes by weighing sodium pyrosulfite, and being dissolved in the water is made into.The consumption of antistaling agent can be adjusted in above-mentioned scope according to the requirement of freshness date length and the temperature water gas condition on processing ground.
By the fresh edible mushroom that the present invention handles, freshness date was greater than 10 months.
The whole operations of the present invention are carried out at normal temperatures, the source of not consuming energy; Processing technology is simple, and equipment is few, processing stand can be located at wizened bacterium producing region, is convenient to timely processing, keeps the freshness of wizened bacterium to greatest extent, helps improving the quality of products.
Following embodiment will be described in further detail invention.
Embodiment 1
1. arrangement: will gather the fresh edible mushroom that the comes native crust of root band of pruning, and be processed into the strip of 5 millimeter.
2. clean: with clear water flush away silt and dirt.
3. soak with fresh-keeping liquid: (1). be ready to containers such as the big jar of young tripe, bucket, pond earlier; (2). measure the wizened bacterium that can hold and the gross weight of water by the capacity of used container.The amount of wizened bacterium is calculated to pack into and to be densified to a little from vessel port one both set a distance; The amount of water guarantees can not calculate owing to evaporation makes wizened bacterium expose liquid level in one month to flood wizened bacterium heap face one segment distance.(3). take by weighing the salt of 20-25%, the Sodium Benzoate of 1-2 ‰ and the sodium pyrosulfite of 1-2 ‰ by the gross weight of wizened bacterium of measuring and water, pour into after being dissolved in water in the used container, add the wizened bacterium of cleaning, note making wizened bacterium to be in below the liquid level, can add retaining in case of necessity and press thing.(4). with clean plastic sheeting vessel port is covered, envelope is tight, as far as possible secluding air and maintenance health.The consumption of antistaling agent can be according to the requirement of freshness date length and temperature water gas condition suitably increase and decrease on the aforementioned proportion basis on processing ground.
4. finished product: can take out packing as product after one month immersion, or not take out and preserve in that container is medium-term and long-term, just take out when to be needed, storage life is minimum to be reached more than 1 year.Processing time in the above-mentioned technology can suitably be adjusted with the different works of handling ground temperature and water temperature.
In order to the fresh-keeping wizened bacterium of upper method, substantially kept the color of former fresh edible mushroom, after finished product was used edible-type plastic material packaging seal, freshness date can be more than 10 months.
Embodiment 2
1. arrangement: will gather the fresh edible mushroom that the comes native crust of root band of pruning, and be processed into the strip of 5 millimeter.
2. clean: with clear water flush away silt, the gross weight that adds water by wizened bacterium takes by weighing the salt of 8-10% then, puts into wizened bacterium after being dissolved in water and soaks, and pulls out about 5-7 days again and washs with clear water, the wizened bacterium one that washes out like this is cleaner, the 2nd, can remove some peculiar smell of wizened bacterium.
3. soak with fresh-keeping liquid: (1). be ready to containers such as the big jar of young tripe, bucket, pond earlier; (2). measure the wizened bacterium that can hold and the gross weight of water by the capacity of used container.The amount of wizened bacterium is calculated to pack into and to be densified to a little from vessel port one both set a distance; The amount of water guarantees can not calculate owing to evaporation makes wizened bacterium expose liquid level in one month to flood wizened bacterium heap face one segment distance.(3). take by weighing the salt of 10-15%, the Sodium Benzoate of 3-4 ‰ and the sodium pyrosulfite of 2-3 ‰ by the gross weight of wizened bacterium of measuring and water, pour into after being dissolved in water in the used container, add the wizened bacterium of cleaning, note making wizened bacterium to be in below the liquid level, can add retaining in case of necessity and press thing.(4). with clean plastic sheeting vessel port is covered, envelope is tight, as far as possible secluding air and maintenance health.The consumption of antistaling agent can be according to the requirement of freshness date length and temperature water gas condition suitably increase and decrease on the aforementioned proportion basis on processing ground.
4. finished product: can take out packing as product after one month immersion, or not take out and preserve in that container is medium-term and long-term, just take out when to be needed, storage life is minimum to be reached more than 1 year.Processing time in the above-mentioned technology can suitably be adjusted with the different works of handling ground temperature and water temperature.
In order to the fresh-keeping wizened bacterium of upper method, substantially kept the color of former fresh edible mushroom, after finished product was used edible-type plastic material packaging seal, freshness date can be more than 10 months.
Embodiment 3
1. arrangement: will gather the fresh edible mushroom that the comes native crust of root band of pruning, and be processed into the strip of 10 millimeter.
2. clean: with clear water flush away silt and dirt, the gross weight that adds water by wizened bacterium then takes by weighing the salt of 10-12%, puts into wizened bacterium after being dissolved in water and soaks, and pulls out about 7-9 days again and washs with clear water, the wizened bacterium one that washes out like this is cleaner, the 2nd, can remove some peculiar smell of wizened bacterium.
3. soak with fresh-keeping liquid: (1). be ready to containers such as the big jar of young tripe, bucket, pond earlier; (2). measure the wizened bacterium that can hold and the gross weight of water by the capacity of used container.The amount of wizened bacterium is calculated to pack into and to be densified to a little from vessel port one both set a distance; The amount of water guarantees can not calculate owing to evaporation makes wizened bacterium expose liquid level in one month to flood wizened bacterium heap face one segment distance.(3). take by weighing the salt of 15-20%, the Sodium Benzoate of 2-3 ‰ and the sodium pyrosulfite of 3-4 ‰ by the gross weight of wizened bacterium of measuring and water, pour into after being dissolved in water in the used container, add the wizened bacterium of cleaning, note making wizened bacterium to be in below the liquid level, can add retaining in case of necessity and press thing.(4). with clean plastic sheeting vessel port is covered, envelope is tight, as far as possible secluding air and maintenance health.The consumption of antistaling agent can be according to the requirement of freshness date length and temperature water gas condition suitably increase and decrease on the aforementioned proportion basis on processing ground.
4. finished product: can take out packing as product after one month immersion, or not take out and preserve in that container is medium-term and long-term, just take out when to be needed, storage life is minimum to be reached more than 1 year.Processing time in the above-mentioned technology can suitably be adjusted with the different works of handling ground temperature and water temperature.
In order to the fresh-keeping wizened bacterium of upper method, substantially kept the color of former fresh edible mushroom, after finished product was used edible-type plastic material packaging seal, freshness date can be more than 10 months.
Claims (5)
1, the preservation method of a kind of wild edible fungus-wizened bacterium, it is characterized in that the fresh edible mushroom that the collects root band soil crust of pruning, connect the strip that the specification that needs is organized into big or small basically identical, put into impermeable container after rinsing well with clear water, perhaps with using saline sook 5-9 days again after the clear water washing, pull out and put into impermeable container after rinsing well with clear water, adding fresh-keeping liquid soaks, liquid level is wanted a little higher than wizened bacterium heap face, all wizened bacterium should be in below the liquid level, vessel port are sealed with secluding air and maintenance health then, can take out packing as product after soaking in one month, or do not take out and make long preservation, just take out when need waiting.
2, according to the described wizened bacterium preservation method of claim 1, contain following three kinds of antistaling agents beyond it is characterized in that dewatering in the fresh-keeping liquid: salt (NaCl), Sodium Benzoate (C
7H
5O
2Na), sodium pyrosulfite (Na
2S
2O
5), fresh-keeping liquid takes by weighing salt by the 10-25% that wizened bacterium adds the gross weight of water, and 1-4 ‰ takes by weighing Sodium Benzoate and 1-4 ‰ takes by weighing sodium pyrosulfite, and being dissolved in the water is made into.
3,, it is characterized in that wash phase soaks 8-12% that the salt solution of wizened bacterium adds the water gross weight by wizened bacterium and takes by weighing soluble in water being made into after the salt according to the described wizened bacterium preservation method of claim 1.
4,, it is characterized in that wizened bacterium is organized into the strip of 5-10 millimeter according to the described wizened bacterium preservation method of claim 1.
5, according to the described wizened bacterium preservation method of claim 1, it is characterized in that used container is the big tank of young tripe, bucket and pond, to pack into behind the wizened bacterium, vessel port is tightened sealing with clean plastic sheeting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91111390 CN1065976A (en) | 1991-12-31 | 1991-12-31 | A kind of fresh preservation method for fresh edible mushroom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91111390 CN1065976A (en) | 1991-12-31 | 1991-12-31 | A kind of fresh preservation method for fresh edible mushroom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1065976A true CN1065976A (en) | 1992-11-11 |
Family
ID=4910621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 91111390 Pending CN1065976A (en) | 1991-12-31 | 1991-12-31 | A kind of fresh preservation method for fresh edible mushroom |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1065976A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813205A (en) * | 2012-09-10 | 2012-12-12 | 贵州老农民农业开发有限公司 | Method for processing polygonum multiflorum tender tip vegetable |
| CN108835243A (en) * | 2018-07-23 | 2018-11-20 | 贵州清镇白盛农业发展有限公司 | It is a kind of for making the preservation method of the mushroom of mushroom sauce |
| CN110915900A (en) * | 2019-12-30 | 2020-03-27 | 永仁野森达菌业有限公司 | Truffle preservation method and application |
-
1991
- 1991-12-31 CN CN 91111390 patent/CN1065976A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813205A (en) * | 2012-09-10 | 2012-12-12 | 贵州老农民农业开发有限公司 | Method for processing polygonum multiflorum tender tip vegetable |
| CN108835243A (en) * | 2018-07-23 | 2018-11-20 | 贵州清镇白盛农业发展有限公司 | It is a kind of for making the preservation method of the mushroom of mushroom sauce |
| CN110915900A (en) * | 2019-12-30 | 2020-03-27 | 永仁野森达菌业有限公司 | Truffle preservation method and application |
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