CN106722865A - Agaricus bisporus can processing method - Google Patents
Agaricus bisporus can processing method Download PDFInfo
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- CN106722865A CN106722865A CN201611043601.6A CN201611043601A CN106722865A CN 106722865 A CN106722865 A CN 106722865A CN 201611043601 A CN201611043601 A CN 201611043601A CN 106722865 A CN106722865 A CN 106722865A
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- mushroom
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- agaricus bisporus
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Abstract
Agaricus bisporus can processing method of the present invention is related to food processing field, and in particular to agaricus bisporus can processing method, comprises the following steps：Selection raw material, select mushroom shape rounding, be of close texture, mushroom color is pure white, high resilience, 1.5~4.0 centimetres of bacteria cover diameter, has no mechanical damage and pest and disease damage, stem tangent plane is smooth, raw material mushroom as processing raw material；Silt dirt is washed away, the raw material mushroom after harvesting is transported to can processing workshop in time, and rapid being put in people's gutter channel is gently agitated for, and washes away silt；Blanching prevents discoloration, is processed 10~15 minutes using vapours, and the juice of mushroom outflow makees the filling liquid of can, then is cooled down in being immediately transferred to gutter channel by the mushroom after blanching；Classification, finishing, section, the agaricus bisporus after blanching, cooling are classified using drum-type grader, are selected and is picked；The present invention is simple to operate, easy to process, and can guarantee that food storing safety, improves production efficiency.
Description
Technical field
The present invention relates to food processing field, and in particular to agaricus bisporus can processing method.
Background technology
Mushroom is particularly some has the edible mushroom of meat fructification, is global health food or functional food, its
Institute's matters of containing biological activities such as macromolecule polysaccharide body, β glucose and RNA complexs, natural organic germanium, nucleic acid degradation product, CAMP
With triterpene compound etc., to safeguarding that health has more importantly value.Edible mushroom is nutritious, and taste is fresh
U.S., the ultimate food of body-building is also one of three big foods of the mankind, and it is between animality, vegetable food
3rd based food, i.e. food of fungi；Simultaneously also have medical value very high, be it has been recognized that high-nutrition health-care food.I
State is one of most abundant country of edible mushroom species.Because topography and geomorphology is complicated, height above sea level discrepancy in elevation great disparity, soil types is different, heat
The vegetation patterns such as band, subtropical zone, temperate zone have concurrently, for the procreation that lives of the fungal resources of various ecotypes provides good ring
Border.Oneself knows about 10,000 kinds of fungus for China, and macro fungi estimates more than 3800 kinds, and medicine edible mushroom is at least up to 1500 kinds or close
2000 kinds.China is identified as one of 12 highly abundant countries and regions of bio-diversity in the world, as people live
The continuous improvement of level and the further development of commodity economy, edible fungus are not only on sale throughout in domestic major markets, but also
It is in great demand in international market；Agaricus bisporus is nutritious, but edible mushroom is difficult to preservation and freshness.
The content of the invention
In order to solve the above problems, the present invention provides a kind of simple to operate, easy to process, and can guarantee that food storing is pacified
Entirely, the agaricus bisporus can processing method of production efficiency is improved.
Agaricus bisporus can processing method of the present invention, comprises the following steps：
The first step, select raw material, select mushroom shape rounding, be of close texture, mushroom color is pure white, high resilience, 1.5~4.0 lis of bacteria cover diameter
Rice, has no mechanical damage and pest and disease damage, and the smooth raw material mushroom of stem tangent plane is used as processing raw material；
Second step, washes away silt dirt, the raw material mushroom after harvesting is transported into can processing workshop in time, and put people rapidly
It is gently agitated in gutter channel, washes away silt；
3rd step, blanching prevents discoloration, is processed 10~15 minutes using vapours, and the juice of mushroom outflow makees the filling of can
Liquid, then cooled down during gutter channel will be immediately transferred to by the mushroom after blanching；
4th step, using drum-type grader be classified the agaricus bisporus after blanching, cooling, selected by classification, finishing, section
Pick；
5th step, weighs, tinning, and according to different size, ranking score another name weight and tinning, the packaging bag for being used is according to soup
Depending on ph values；
6th step, fluid injection, color protection after finishing tinning, to soup is filled in mushroom tank, increase product special flavour, between filling solid content
Space, discharge air, and contribute to that enhancing is sterilized, cooling period heat transmission is acted on；
7th step, sealing, sterilized, cooling, retort pouch is sealed with sealing machine, the ph values and packaging material further according to product it is resistance to
Heat energy power carries out sterilization respectively；
8th step, is dried, cases, and the packaging bag surface moisture after cooling is dried, and refills case storage.
Preferably, the soup in the 6th step is 2%~3% saline solution, includes 0.1%~0.2% citric acid；During fluid injection, first by essence
Salt processed is dissolved in water and boils, and reuses after precipitation, and 0.5~0.6 gram of vitamin C is added in every 500 grams of cans, and
Adjust the ph values of soup.
The present invention is simple to operate, easy to process, and can guarantee that food storing safety, improves production efficiency.
Specific embodiment
Agaricus bisporus can processing method of the present invention, it is characterised in that comprise the following steps：
The first step, select raw material, select mushroom shape rounding, be of close texture, mushroom color is pure white, high resilience, 1.5~4.0 lis of bacteria cover diameter
Rice, has no mechanical damage and pest and disease damage, and the smooth raw material mushroom of stem tangent plane is used as processing raw material；
Second step, washes away silt dirt, the raw material mushroom after harvesting is transported into can processing workshop in time, and put people rapidly
It is gently agitated in gutter channel, washes away silt；
3rd step, blanching prevents discoloration, and the purpose of blanching is to destroy the activity of polyphenol oxidase, suppresses to become caused by enzymatic browning
Color, while discharging the air in mushroom tissue, makes tissue contracts, softens, and reduces fragility, is easy to section and tinning, can also carry
The net weight of tinning high and nutrition and the local flavor of holding mushroom, are processed 10~15 minutes, the juice of mushroom outflow using vapours
Make the filling liquid of can, then cooled down during gutter channel will be immediately transferred to by the mushroom after blanching；
4th step, using drum-type grader be classified the agaricus bisporus after blanching, cooling, selected by classification, finishing, section
Pick；
5th step, weighs, tinning, and according to different size, ranking score another name weight and tinning, the packaging bag for being used is according to soup
Depending on ph values；
6th step, fluid injection, color protection after finishing tinning, to soup is filled in mushroom tank, increase product special flavour, between filling solid content
Space, discharge air, and contribute to that enhancing is sterilized, cooling period heat transmission is acted on；The first acidity condition：First by soup
The regulation of ph values between 3.4~4.4, then soup is added in canned mushroom, make finished product after balancing after a while
Ph values be maintained between 5.8~6.4.The ratio of mushroom and soup is about 6: 1.If ph values are too high, citric acid solution can be added
It is adjusted.Using this acidity, resistance to 121~130 DEG C of boil in bag packaging is selected.Second acidity condition：Citric acid
Add more, first adjust between 3.0~4.0 the ph values of soup, then by soup according to 6 portions of mushrooms, 4 parts of ratios of soup
It is injected into bag, between the ph4 by finished product after balancing after a while.During using second acidity condition, can select general
Boil in bag packaging.
7th step, sealing, sterilized, cooling, retort pouch is sealed with sealing machine, further according to the ph values and packaging material of product
Temperature capacity carry out sterilization respectively；The first acidity it is flexible package canned, tart flavour is not dense, but it has two problems of maximum,
One is that must use resistance to 121 DEG C~130 DEG C boil in bag packaging of high temperature, and two is that must be killed using 121 DEG C~130 DEG C of HTHP
Bacterium method carries out sterilization, because ph values are too high, is difficult to reach sterilized requirement using less than 100 DEG C of temperature.Typically to use 121
DEG C~130 DEG C of high temperature high pressure sterilizing 50 minutes, the method for then being cooled down with back-pressure is cooled down.Second flexible package of acidity
Can, can use boil in bag packaging, but must by increasing the method for citric acid content, by the ph values of finished product control 4.5 with
Under.And the acidity of this product is high, tart flavour is dense, product should use clear water to soak depickling before consumption, then could cook edible.
When finished product ph values are below 4.5, can be sterilized 30 minutes using 90~100 DEG C of temperature, then it is cooled to often with cooling water rapidly
Temperature.
8th step, is dried, cases, and the packaging bag surface moisture after cooling is dried, and refills case storage.
Soup in 6th step is 2%~3% saline solution, includes 0.1%~0.2% citric acid；It is first that table salt is molten during fluid injection
Boiled in Xie Shui, reused after precipitation, and 0.5~0.6 gram of vitamin C is added in every 500 grams of cans, and adjust soup
Ph values.
The present invention is simple to operate, easy to process, and can guarantee that food storing safety, improves production efficiency.
Claims (2)
1. a kind of agaricus bisporus can processing method, it is characterised in that comprise the following steps：
The first step, select raw material, select mushroom shape rounding, be of close texture, mushroom color is pure white, high resilience, 1.5~4.0 lis of bacteria cover diameter
Rice, has no mechanical damage and pest and disease damage, and the smooth raw material mushroom of stem tangent plane is used as processing raw material；
Second step, washes away silt dirt, the raw material mushroom after harvesting is transported into can processing workshop in time, and put people rapidly
It is gently agitated in gutter channel, washes away silt；
3rd step, blanching prevents discoloration, is processed 10~15 minutes using vapours, and the juice of mushroom outflow makees the filling of can
Liquid, then cooled down during gutter channel will be immediately transferred to by the mushroom after blanching；
4th step, using drum-type grader be classified the agaricus bisporus after blanching, cooling, selected by classification, finishing, section
Pick；
5th step, weighs, tinning, and according to different size, ranking score another name weight and tinning, the packaging bag for being used is according to soup
Depending on ph values；
6th step, fluid injection, color protection after finishing tinning, to soup is filled in mushroom tank, increase product special flavour, between filling solid content
Space, discharge air, and contribute to that enhancing is sterilized, cooling period heat transmission is acted on；
7th step, sealing, sterilized, cooling, retort pouch is sealed with sealing machine, the ph values and packaging material further according to product it is resistance to
Heat energy power carries out sterilization respectively；
8th step, is dried, cases, and the packaging bag surface moisture after cooling is dried, and refills case storage.
2. agaricus bisporus can processing method as claimed in claim 1, it is characterised in that soup in the 6th step for 2%~
3% saline solution, includes 0.1%~0.2% citric acid；During fluid injection, first table salt is dissolved in water and is boiled, after precipitation again
Use, and 0.5~0.6 gram of vitamin C is added in every 500 grams of cans, and adjust the ph values of soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043601.6A CN106722865A (en) | 2016-11-24 | 2016-11-24 | Agaricus bisporus can processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043601.6A CN106722865A (en) | 2016-11-24 | 2016-11-24 | Agaricus bisporus can processing method |
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| Publication Number | Publication Date |
|---|---|
| CN106722865A true CN106722865A (en) | 2017-05-31 |
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ID=58974755
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611043601.6A Pending CN106722865A (en) | 2016-11-24 | 2016-11-24 | Agaricus bisporus can processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101073A (en) * | 2019-04-18 | 2019-08-09 | 清河县食品药品检验检测中心 | It is acidified the production method of agaricus bisporus can |
| CN112244277A (en) * | 2020-11-02 | 2021-01-22 | 北京金华雅轩健康科技有限公司 | Edible mushroom deep processing equipment and technology thereof |
| CN115137030A (en) * | 2022-03-03 | 2022-10-04 | 广州卓诚食品科技有限公司 | Aseptic packaging method and system for stew |
-
2016
- 2016-11-24 CN CN201611043601.6A patent/CN106722865A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101073A (en) * | 2019-04-18 | 2019-08-09 | 清河县食品药品检验检测中心 | It is acidified the production method of agaricus bisporus can |
| CN112244277A (en) * | 2020-11-02 | 2021-01-22 | 北京金华雅轩健康科技有限公司 | Edible mushroom deep processing equipment and technology thereof |
| CN115137030A (en) * | 2022-03-03 | 2022-10-04 | 广州卓诚食品科技有限公司 | Aseptic packaging method and system for stew |
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Application publication date: 20170531 |