CN107006598A - A kind of overlength preservation method of fresh apricot abalone mushroom - Google Patents
A kind of overlength preservation method of fresh apricot abalone mushroom Download PDFInfo
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- CN107006598A CN107006598A CN201710450612.4A CN201710450612A CN107006598A CN 107006598 A CN107006598 A CN 107006598A CN 201710450612 A CN201710450612 A CN 201710450612A CN 107006598 A CN107006598 A CN 107006598A
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- abalone mushroom
- fresh apricot
- apricot abalone
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- mushroom
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 55
- 244000018633 Prunus armeniaca Species 0.000 title claims abstract description 55
- 235000009827 Prunus armeniaca Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000004321 preservation Methods 0.000 title claims abstract description 9
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- 238000004140 cleaning Methods 0.000 claims abstract description 14
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- 241000196324 Embryophyta Species 0.000 description 2
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- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
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- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 description 2
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- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 2
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- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
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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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- 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 present invention relates to a kind of overlength preservation method of fresh apricot abalone mushroom, fresh apricot abalone mushroom is reclaimed by A, harvesting；B, cleaning shaping；C, suppression oxygen processing；D, over oil treatment；E, loading pop can, sealing；F, autoclave sterilization；Any preservative and pigment are not added with process of the present invention, fresh apricot abalone mushroom local flavor, color and luster and tissue morphology can not be kept by solving existing fresh apricot abalone mushroom processing method, the problems such as can not facilitating, immediately eat；Instant of the present invention, safety and sanitation.
Description
Technical field
The present invention relates to the preservation technology of edible mushroom, and in particular to a kind of overlength preservation method of fresh apricot abalone mushroom, belongs to food
Product are processed.
Background technology
Pleurotus eryngii, is that exploitation cultivation in recent years successfully integrates edible, medicinal, dietotherapy Rare edible fungus new product
Kind.Mushroom body has almond flavor, fleshy hypertrophy, and mouthfeel is fresh and tender, and fragrant taste is nutritious, can cook tens road delicious foods good
Meat and fish dishes.The effects such as also there is reducing blood lipid, norcholesterol, promote gastro-intestinal digestion, strengthen body immunity, prevent cardiovascular disease, pole
Liked by people, the market price is higher than flat mushroom 3-5 times.Pleurotus eryngii is nutritious, rich in protein, carbohydrate, vitamin
And the mineral matter such as calcium, magnesium, copper, zinc, immune function of human body can be improved, there is anticancer, reducing blood lipid, ease constipation stomach and U.S. to human body
The effect such as appearance.But fresh apricot abalone mushroom belongs to fresh-keeping difficult food, fresh fresh apricot abalone mushroom body moisture content is higher, due to fresh apricot abalone mushroom after adopting
Polyphenol oxidase activity is high in the fructification of body, and fresh apricot abalone mushroom body is rich in tyrosine and the protein containing tyrosine in addition, is having
Under conditions of oxygen and easily occurs oxidizing brown stain and by microbial infection, generation, which is wilted, changes colour, mildews and rotted, etc. shows
As.So, it is good fresh not to be guarantor after fresh mushroom harvesting in 12 hours, it will Natural Damage, more can not long distance transportation.For the ease of
Storage and transport, prior art typically require the moisture control of dry product using natural drying or the drying processing method of artificial drying
System is in 10-13%, and its drying process is that the process of moisture vaporization in material, i.e. hydrone absorption energy are changed into steam state from liquid.This
Kind of drying means, which can only obtain, loses fresh apricot abalone mushroom form, local flavor, color and luster and tissue morphology, and doing of can not directly eat
Product；Meanwhile, the fresh apricot abalone mushroom freshness date processed also only has 6 months.
The content of the invention
The technical problems to be solved by the invention are to overcome the defect of prior art there is provided a kind of overlength of fresh apricot abalone mushroom
Preservation method, color, shape and the high dietary-fiber and nutriment that fresh fresh apricot abalone mushroom can be kept to have is assigned again
Its instant, safety and sanitation and other effects.
The present invention is realized by following technical proposal：A kind of overlength preservation method of fresh apricot abalone mushroom, by following process side
Method is made：
Fresh apricot abalone mushroom is reclaimed in A, harvesting, is removed dead leaf and with wooden root, is placed in the basket for cleaning nontoxic new bamboo woollen yarn knitting, prevents
Rub bruising；Fresh apricot abalone mushroom is allowed to fully absorb the healing wood phenol that new bamboo basket are distributed, cresols, formic acid, acetic acid, benzoic acid chemical composition
2-3 hours；With rear bamboo basket utilization and recycle twice
B, cleaning shaping
The fresh apricot abalone mushroom placed in bamboo basket after 2-3 hours is poured into leaching drift pond clear water, clear water cleaning showers is used, constantly chooses corruption
Rotten mushroom body；Pulled out after cleaning and use knife shaping in flakes or bar or the fresh apricot abalone mushroom of bulk；
C, suppression oxygen processing
Press down the processing of oxygen liquid；3-5 parts of cassia bark, 1-2 parts of embryo nelumbinis, 2-5 parts of garlic, 3-6 parts of ginger, the leaf of bamboo are taken by mass percentage
13-18 parts, 1-2 parts of salt；It is put into 68-72 parts of boiled mountain spring waters and soaks 2-4 hours；Residue is dragged for, normal temperature is cooled down, is
Press down oxygen liquid；Orthopedic fresh apricot abalone mushroom will be cleaned and be put into suppression oxygen liquid bath and soaked 15-20 minutes；Pull out, place into acetic acid quality
Soaked 10 minutes in percentage 1-2% water-soluble liquid bath；Pull out again, airing；Described acetic acid is hooked with the rice vinegar of the 5-8% containing acetic acid
Convert；
D, using temperature control oil cauldron, the fresh apricot abalone mushroom that airing is handled well is put into over oil treatment 35-40 in 115 DEG C of edible camellia oil
Second, quickly remove, drain, natural cooling 30 minutes；
E, will drain after fresh apricot abalone mushroom load pop can, sealing；It is required that sealing repeatedly connect without spoil side, tooth, damage, sharp edge and fast
Mouthful, no backing disk is damaged, and goes out at tank to answer spraying-rinsing can body；
F, by the pop can after sealed cans be put into autoclave sterilize, pressure be 0.15MPa when keep 20 minutes, control temperature 125
℃；After sterilizing, release；After pop can is cooled down completely, taking-up is put into refrigerating chamber refrigeration；Refrigerated storage temperature is controlled at 2-4 DEG C；Guarantee the quality
Phase can reach more than 12 months.
Fresh apricot abalone mushroom is placed in the basket for cleaning nontoxic bamboo woollen yarn knitting by the present invention, allows fresh apricot abalone mushroom to fully absorb new bamboo basket
The healing wood phenol distributed, cresols, formic acid, acetic acid, benzoic acid are studied, it is ensured that fresh pleurotus eryngii without putrefaction, reduce loss.
The suppression oxygen liquid of the present invention is applied to Food processing, is acted on natural ecological bacteriostatic；Wherein：
The safrole that the cassia bark of the present invention contains, property heat, acrid-sweet flavor, gas are fragrant, nontoxic, activate blood and relax tendons, promote blood circulation with dim stomach dispelling cold
Analgesic and the function of antidiarrheal；Safrole and sulfur-containing compound in the benzoic acid in the leaf of bamboo, phenol, and garlic are utilized in the present invention
Synergy can suppress the oxidation of phenolic aldehyde oxidizing ferment in fresh apricot abalone mushroom；
The present invention embryo nelumbinis is cold in nature, bitter, nontoxic, containing noncrystalline shape alkaloid N-9, with antibacterial action；
Sulfur-containing compound has strong antibacterial and anti-inflammation functions in the garlic of the present invention, to a variety of coccuses, bacillus, fungi and virus
It is antibacterial action most strong one kind in the natural plants currently found Deng having suppression and killing action；
The ginger of the present invention contains pungent and fragrance ingredient.Piquancy component is " zingerone " in a kind of armaticity stearopten.
Wherein it is mainly ginger oil terpene, phellandium, camphor terpene, gingerol, folium eucalypti olein, starch, mucus etc..Ginger, which has, in the present invention adjusts
Taste is acted on；
Salt of the present invention as physiological saline not only there is sterilization and can opening instant seasoning to act on outer, also with preventing fresh apricot abalone mushroom
The effect of dehydration, because fresh fresh apricot abalone mushroom body moisture content is higher, needed oil, sterilization, each step in the operation below
It is likely to result in fresh apricot abalone mushroom dehydration.Fresh apricot abalone mushroom is put into containing 50 in NaCl, the water-soluble liquid bath of acetic acid by the present invention herein
DEG C immersion, it is possible to which generation prevents the dehydration of fresh apricot abalone mushroom and fresh apricot abalone mushroom surface layer is antibacterial, convergent technique effect.
Over oil treatment in the edible camellia oil of the present invention, is the pure camellia seed oil squeezed using low-temperature physics.From it is known often
Know and understand, edible camellia oil is usually squeezing camellia seed oil and leaches two kinds of camellia seed oil, and squeezing camellia seed oil is due to using ripe
Change boiling, its squalene constituents is largely volatilized；It is same using leaching camellia seed oil, it is necessary to using vaporization at high temperature solvent, together
When squalene constituents also largely volatilized；And the pure camellia seed oil of the use low-temperature physics squeezing of the present invention, it is exactly to utilize angle
MF59 constituents, can play lasting（Fragrance is kept）With the technique effect of sterilization.
Specific following advantages of the invention and effect：Any preservative and pigment are not added with process of the present invention, is solved
Existing fresh apricot abalone mushroom processing method can not keep fresh apricot abalone mushroom form, local flavor, color and luster and tissue morphology, can not conveniently, i.e.
When the problems such as eat, the product processed had both been maintained the original nutriment of fresh apricot abalone mushroom, plant edible fiber
Edible effect and resemblance, assign product color tool entirely, the features such as can opening is instant again；By the fresh-keeping fresh apricot of the present invention
Abalone mushroom is eaten after 12 months, through examining its mouthfeel and nutrition and fragrance to keep intact.The present invention make it is seasonal strong, be difficult to protect
The fresh apricot abalone mushroom that fresh, local flavor is original, comprehensive nutrition, healthcare function are strong, can turn into fashion of new generation, the local flavor that shows unique characteristics, side
Just instant high-end greengrocery pop can product.
Embodiment
The present invention is described further with reference to specific embodiment, but the content of the present invention is not limited thereto.
Embodiment
A kind of overlength preservation method of fresh apricot abalone mushroom, is made by following process method：
Fresh apricot abalone mushroom is reclaimed in A, harvesting, is removed dead leaf and with wooden root, is placed in the basket for cleaning nontoxic new bamboo woollen yarn knitting, prevents
Rub bruising；Fresh apricot abalone mushroom is allowed to fully absorb the healing wood phenol that new bamboo basket are distributed, cresols, formic acid, acetic acid, benzoic acid chemical composition
3 hours;
B, cleaning shaping
It will place in bamboo basket;Fresh apricot abalone mushroom after 3 hours is poured into leaching drift pond clear water, is used clear water cleaning showers, is constantly chosen corruption
Rotten mushroom body；Pulled out after cleaning and use knife shaping in flakes or bar or the fresh apricot abalone mushroom of bulk；
C, suppression oxygen processing
Press down the processing of oxygen liquid；4 parts of cassia bark, 1 part of embryo nelumbinis, 4 parts of garlic, 5 parts of ginger, 15 parts of the leaf of bamboo, food are taken by mass percentage
1 part of salt；It is put into 70 parts of boiled mountain spring waters and soaks 3 hours；Residue is dragged for, normal temperature is cooled down, as presses down oxygen liquid；Shaping will be cleaned
Good fresh apricot abalone mushroom, which is put into suppression oxygen liquid bath, to be soaked 20 minutes；Pull out, in the water-soluble liquid bath for placing into acetic acid quality percentage 1%
Immersion 10 minutes；Pull out again, airing；Described acetic acid is blent with the rice vinegar containing acetic acid 6%；
D, using temperature control oil cauldron, the fresh apricot abalone mushroom that airing is handled well is put into over oil treatment 40 seconds in 115 DEG C of edible camellia oil
Clock, is quickly removed, and is drained, natural cooling 30 minutes；
E, will drain after fresh apricot abalone mushroom load pop can, sealing；It is required that sealing repeatedly connect without spoil side, tooth, damage, sharp edge and fast
Mouthful, no backing disk is damaged, and goes out at tank to answer spraying-rinsing can body；
F, by the pop can after sealed cans be put into autoclave sterilize, pressure be 0.15MPa when keep 20 minutes, control temperature 125
℃；After sterilizing, release；After pop can is cooled down completely, taking-up is put into refrigerating chamber refrigeration；Refrigerated storage temperature is controlled at 2-4 DEG C；Guarantee the quality
Phase can reach more than 12 months.
The edible camellia oil of above-mentioned D steps is the pure camellia seed oil squeezed using low-temperature physics.
The over oil treatment of above-mentioned D steps is that the fresh apricot abalone mushroom for handling airing well is put into together in stainless (steel) wire basket,
Soaked in the oil of temperature control oil cauldron.
Above-mentioned D steps are drained, and are that under conditions of rotating speed is 150~180 rev/min, the fresh apricot abalone mushroom of oil heat treatment is entered
Row centrifugation de-oiling 4~5 minutes.
Claims (1)
1. a kind of overlength preservation method of fresh apricot abalone mushroom, it is characterised in that be made by following process method：
Fresh apricot abalone mushroom is reclaimed in A, harvesting, is removed dead leaf and with wooden root, is placed in the basket for cleaning nontoxic new bamboo woollen yarn knitting, prevents
Rub bruising；Fresh apricot abalone mushroom is allowed to fully absorb the healing wood phenol that new bamboo basket are distributed, cresols, formic acid, acetic acid, benzoic acid chemical composition
2-3 hours；With rear bamboo basket utilization and recycle twice；
B, cleaning shaping
The fresh apricot abalone mushroom placed in bamboo basket after 2-3 hours is poured into leaching drift pond clear water, clear water cleaning showers is used, constantly chooses corruption
Rotten mushroom body；Pulled out after cleaning and use knife shaping in flakes or bar or the fresh apricot abalone mushroom of bulk；
C, suppression oxygen processing
Press down the processing of oxygen liquid；3-5 parts of cassia bark, 1-2 parts of embryo nelumbinis, 2-5 parts of garlic, 3-6 parts of ginger, the leaf of bamboo are taken by mass percentage
13-18 parts, 1-2 parts of salt；It is put into 68-72 parts of boiled mountain spring waters and soaks 2-4 hours；Residue is dragged for, normal temperature is cooled down, is
Press down oxygen liquid；Orthopedic fresh apricot abalone mushroom will be cleaned and be put into suppression oxygen liquid bath and soaked 15-20 minutes；Pull out, place into acetic acid quality
Soaked 10 minutes in percentage 1-2% water-soluble liquid bath；Pull out again, airing；Described acetic acid is hooked with the rice vinegar of the 5-8% containing acetic acid
Convert；
D, using temperature control oil cauldron, the fresh apricot abalone mushroom that airing is handled well is put into over oil treatment 35-40 in 115 DEG C of edible camellia oil
Second, quickly remove, drain, natural cooling 30 minutes；
E, will drain after fresh apricot abalone mushroom load pop can, sealing；It is required that sealing repeatedly connect without spoil side, tooth, damage, sharp edge and fast
Mouthful, no backing disk is damaged, and goes out at tank to answer spraying-rinsing can body；
F, by the pop can after sealed cans be put into autoclave sterilize, pressure be 0.15MPa when keep 20 minutes, control temperature 125
℃；After sterilizing, release；After pop can is cooled down completely, taking-up is put into refrigerating chamber refrigeration；Refrigerated storage temperature is controlled at 2-4 DEG C；Guarantee the quality
Phase can reach more than 12 months.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108741009A (en) * | 2018-05-16 | 2018-11-06 | 桂林电子科技大学 | The production method of the Pleurotus eryngii catsup and pickled vegetables of long shelf-life |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106577996A (en) * | 2015-10-14 | 2017-04-26 | 嘉禾县金森农业科技发展有限公司 | Ultra long time fresh-keeping method for Lactarius deliciosus |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106577996A (en) * | 2015-10-14 | 2017-04-26 | 嘉禾县金森农业科技发展有限公司 | Ultra long time fresh-keeping method for Lactarius deliciosus |
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| 吴梅青: "莲子心黄酮提取测定及其抗氧化和抑菌活性进展", 《医学导报》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108741009A (en) * | 2018-05-16 | 2018-11-06 | 桂林电子科技大学 | The production method of the Pleurotus eryngii catsup and pickled vegetables of long shelf-life |
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