CN107183680A - A kind of dried thin mushroom processing method - Google Patents

A kind of dried thin mushroom processing method Download PDF

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Publication number
CN107183680A
CN107183680A CN201710320966.7A CN201710320966A CN107183680A CN 107183680 A CN107183680 A CN 107183680A CN 201710320966 A CN201710320966 A CN 201710320966A CN 107183680 A CN107183680 A CN 107183680A
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mushroom
temperature
steam
box
liquid
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蒋保安
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Anhui Spring Farm Ecological Agriculture Co Ltd
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Anhui Spring Farm Ecological Agriculture Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a kind of dried thin mushroom processing method, including：（1）Mushroom is pre-processed；（2）Steam；（3）Treatment fluid soaks；（4）Vacuum drying；（5）Package storage.The present invention is handled mushroom by using the mode steamed, molecule in mushroom can be promoted to accelerate, then immersion treatment is carried out to mushroom using treatment fluid again, the processing of coordinated ultrasonic wave simultaneously, promote molecule and formaldehyde phase reaction in mushroom in treatment fluid, so as to the content of formaldehyde in greatly reduction mushroom.

Description

A kind of dried thin mushroom processing method
Technical field
The invention belongs to food processing technology field, and in particular to a kind of dried thin mushroom processing method.
Background technology
Mushroom is with high protein, low fat, polysaccharide, several amino acids and multivitamin mushroom food.Through often to eat With the cholesterol that can be reduced in blood, atherosclerosis, to preventing and treating cerebral hemorrhage, heart disease, obesity and diabetes all Effectively, new fresh mushroom storage life is shorter, so mushroom in the market typically carries out edible, the current perfume that is soaked again after drying Mushroom is more to obtain dry product through exposure processing, the mushroom after being exposed to the sun is generally required sent out with bubble after could eat, dried thin mushroom cold water It is soaked and generally requires 3 more than hour, cold water is soaked rehydration than typically between 3-4, elasticity and toughness are all preferable after being soaked, and cook Aromatic flavour after preparing food, hot water time that is soaked has shortened, and can be just soaked within general half an hour, but the hot water mushroom that is soaked is answered Water ratio can be decreased, and mouthfeel is slightly sticked, and fragrance decreases.
Mushroom in growth and development process can a certain amount of formaldehyde of self-assembling formation, formaldehyde is the mushroom enzyme in mushroom The lower generation of effect, be the normal physiological metabolism product of mushroom, and content of formaldehyde is 8-24mg/kg in general fresh mushroom, and existing Content of formaldehyde reaches 100-230mg/kg in the dried thin mushroom that method is made, and content is higher, health is produced when eating great Threaten.
The content of the invention
The purpose of the present invention is that there is provided a kind of dried thin mushroom processing method the problem of being directed to existing.
The present invention is achieved by the following technical solutions：
A kind of dried thin mushroom processing method, comprises the following steps：
（1）Mushroom is pre-processed：
It is raw material from fresh mushroom, new fresh mushroom is cleaned to spot, the silt on surface using clear water, the perfume (or spice) for having scab is removed Mushroom；
（2）Steam：Cleaned mushroom is put into steam box, steam treatment 20min, the temperature change in steam box is as follows successively： The temperature inside the box is steamed during beginning for 22-26 DEG C, after constant temperature 3min, the temperature inside the box is steamed and is upgraded to 75-78 DEG C, constant temperature 6min, then steam box Interior temperature is upgraded to 90-95 DEG C, constant temperature 10min, then is reduced to 40-45 DEG C by the temperature inside the box is steamed, and constant temperature 1min terminates to steam, and takes out；
（3）Treatment fluid soaks：The mushroom of above-mentioned processing is soaked 2-3 hours using treatment fluid, soaking temperature is 44 DEG C, works as immersion At 1 hour, the ultrasonication 120s that power is 35kHz for 450W, frequency is used；It is described processing liquid and preparation method thereof be：
After a clear water cleans up dried small shrimp, the chrysanthemum flesh of fish, go out decontamination, it is uniform broken, mixed material A is obtained, carbonic acid is prepared Sodium cushioning liquid, cushioning liquid pH is adjusted to 8.5-8.8, by 1：450-500 mass ratios are by alkali protease and mixed material A Uniform mixing, then adds cushioning liquid in every g mixed materials A ratios for adding cushioning liquid 100mL, regulation solution temperature to 38-42 DEG C, it is slowly stirred with 100r/min rotating speeds, after 2.5 hours, separation of solid and liquid is carried out under high speed centrifugation, obtains mixing molten Liquid A；
After b cleans up alfalfa seed, green soya bean, persimmon leaves using clear water, Freezing smashing is carried out to 350 mesh, mixed material is obtained B, mixed material B is pressed the clear water that 150-180mL is added per g, by mixed material B and neutral proteinase 400-450：1 mass ratio Example addition neutral proteinase, after stirring, is adjusted to 40-44 DEG C, is stirred with 120r/min rotating speeds, after 2 hours, in height Speed centrifugation is lower to carry out separation of solid and liquid, obtains mixed solution B；
Mixed solution A and mixed solution B are pressed 1 by c：After the mixing of 3 mass ratios, the rosin of addition mixed solution A quality 0.25% Acid, after stirring, obtains treatment fluid；
（3）Cooling, draining：The above-mentioned mushroom steamed is put into water and cools down 2-3min, 38 DEG C -42 is reached to temperature of charge DEG C, draining is standby；
（4）Vacuum drying：The mushroom of above-mentioned processing is put into hothouse rapidly, starts to vacuumize up to vacuum in hothouse 24-28kPa is maintained, is used60Co- gamma-rays carries out a radiation treatment, then using 1000W microwave treatment 10-12min, so Hothouse vacuum is adjusted to 38-42kPa, then using 1.5kW microwave treatments 3-5min afterwards；Then take out；
（5）Package storage：Dried mushroom is packed, you can.
Further, the step（2）Relative air humidity is 75% in middle steam box.
Further, the step（4）In60When Co- gamma-rays is once irradiated, irradiation dose is 0.72kGy.
The present invention has advantages below compared with prior art：The present invention by using the mode steamed to mushroom at Reason, can promote molecule in mushroom to accelerate, and then immersion treatment be carried out to mushroom using treatment fluid again, while coordinated The processing of ultrasonic wave, promotes molecule and formaldehyde phase reaction in mushroom in treatment fluid, so as to formaldehyde in greatly reduction mushroom Content, processing is instead dried to mushroom by using the mode of microwave drying, enables to microorganism in mushroom to lose life Nutritional ingredient and the fragrance ingredient loss of volatile ingredient and heated denaturalization in thing vigor, mushroom are relatively low, to the full extent The original mouthfeel of mushroom, nutritional ingredient and fragrance are remained, is dried under vacuum conditions, coordinated radiation treatment, energy The original color and luster of mushroom is enough maintained, extends the storage life of dried thin mushroom, using the microwave treatment of different capacity twice, enables to Mushroom is during drying, the problem of not occurring Surface hardened layer.
Embodiment
Embodiment 1
A kind of dried thin mushroom processing method, comprises the following steps：
（1）Mushroom is pre-processed：
It is raw material from fresh mushroom, new fresh mushroom is cleaned to spot, the silt on surface using clear water, the perfume (or spice) for having scab is removed Mushroom；
（2）Steam：Cleaned mushroom is put into steam box, steam treatment 20min, the temperature change in steam box is as follows successively： The temperature inside the box is steamed during beginning for 22 DEG C, after constant temperature 3min, the temperature inside the box is steamed and is upgraded to 75 DEG C, then constant temperature 6min steams the temperature inside the box It is upgraded to 90 DEG C, constant temperature 10min, then 40 DEG C are reduced to by the temperature inside the box is steamed, constant temperature 1min terminates to steam, and takes out；
（3）Treatment fluid soaks：The mushroom of above-mentioned processing is soaked 2 hours using treatment fluid, soaking temperature is 44 DEG C, when immersion 1 During hour, the ultrasonication 120s that power is 35kHz for 450W, frequency is used；It is described processing liquid and preparation method thereof be：
After a clear water cleans up dried small shrimp, the chrysanthemum flesh of fish, go out decontamination, it is uniform broken, mixed material A is obtained, carbonic acid is prepared Sodium cushioning liquid, cushioning liquid pH is adjusted to 8.5, by 1：450 mass ratios uniformly mix alkali protease with mixed material A Close, then add cushioning liquid in every g mixed materials A ratios for adding cushioning liquid 100mL, adjust solution temperature to 38 DEG C, It is slowly stirred with 100r/min rotating speeds, after 2.5 hours, separation of solid and liquid is carried out under high speed centrifugation, mixed solution A is obtained；
After b cleans up alfalfa seed, green soya bean, persimmon leaves using clear water, Freezing smashing is carried out to 350 mesh, mixed material is obtained B, mixed material B is pressed the clear water that 150mL is added per g, by mixed material B and neutral proteinase 400：In the addition of 1 mass ratio Property protease, after stirring, adjust to 40 DEG C, be stirred, after 2 hours, entered under high speed centrifugation with 120r/min rotating speeds Row separation of solid and liquid, obtains mixed solution B；
Mixed solution A and mixed solution B are pressed 1 by c：After the mixing of 3 mass ratios, the rosin of addition mixed solution A quality 0.25% Acid, after stirring, obtains treatment fluid；
（3）Cooling, draining：The above-mentioned mushroom steamed is put into water and cools down 2min, 38 DEG C are reached to temperature of charge, draining is standby With；
（4）Vacuum drying：The mushroom of above-mentioned processing is put into hothouse rapidly, starts to vacuumize up to vacuum in hothouse 24kPa is maintained, is used60Co- gamma-rays carries out a radiation treatment, then using 1000W microwave treatment 10min, then will be dry Dry room vacuum is adjusted to 38kPa, then using 1.5kW microwave treatments 3min；Then take out；
（5）Package storage：Dried mushroom is packed, you can.
The step（2）Relative air humidity is 75% in middle steam box.
The step（4）In60When Co- gamma-rays is once irradiated, irradiation dose is 0.72kGy.
Embodiment 2
A kind of dried thin mushroom processing method, comprises the following steps：
（1）Mushroom is pre-processed：
It is raw material from fresh mushroom, new fresh mushroom is cleaned to spot, the silt on surface using clear water, the perfume (or spice) for having scab is removed Mushroom；
（2）Steam：Cleaned mushroom is put into steam box, steam treatment 20min, the temperature change in steam box is as follows successively： The temperature inside the box is steamed during beginning for 26 DEG C, after constant temperature 3min, the temperature inside the box is steamed and is upgraded to 78 DEG C, then constant temperature 6min steams the temperature inside the box It is upgraded to 95 DEG C, constant temperature 10min, then 45 DEG C are reduced to by the temperature inside the box is steamed, constant temperature 1min terminates to steam, and takes out；
（3）Treatment fluid soaks：The mushroom of above-mentioned processing is soaked 3 hours using treatment fluid, soaking temperature is 44 DEG C, when immersion 1 During hour, the ultrasonication 120s that power is 35kHz for 450W, frequency is used；It is described processing liquid and preparation method thereof be：
After a clear water cleans up dried small shrimp, the chrysanthemum flesh of fish, go out decontamination, it is uniform broken, mixed material A is obtained, carbonic acid is prepared Sodium cushioning liquid, cushioning liquid pH is adjusted to 8.8, by 1：500 mass ratios uniformly mix alkali protease with mixed material A Close, then add cushioning liquid in every g mixed materials A ratios for adding cushioning liquid 100mL, adjust solution temperature to 42 DEG C, It is slowly stirred with 100r/min rotating speeds, after 2.5 hours, separation of solid and liquid is carried out under high speed centrifugation, mixed solution A is obtained；
After b cleans up alfalfa seed, green soya bean, persimmon leaves using clear water, Freezing smashing is carried out to 350 mesh, mixed material is obtained B, mixed material B is pressed the clear water that 180mL is added per g, by mixed material B and neutral proteinase 450：In the addition of 1 mass ratio Property protease, after stirring, adjust to 44 DEG C, be stirred, after 2 hours, entered under high speed centrifugation with 120r/min rotating speeds Row separation of solid and liquid, obtains mixed solution B；
Mixed solution A and mixed solution B are pressed 1 by c：After the mixing of 3 mass ratios, the rosin of addition mixed solution A quality 0.25% Acid, after stirring, obtains treatment fluid；
（3）Cooling, draining：The above-mentioned mushroom steamed is put into water and cools down 3min, 42 DEG C are reached to temperature of charge, draining is standby With；
（4）Vacuum drying：The mushroom of above-mentioned processing is put into hothouse rapidly, starts to vacuumize up to vacuum in hothouse 28kPa is maintained, is used60Co- gamma-rays carries out a radiation treatment, then using 1000W microwave treatment 12min, then will be dry Dry room vacuum is adjusted to 42kPa, then using 1.5kW microwave treatments 5min；Then take out；
（5）Package storage：Dried mushroom is packed, you can.
The step（2）Relative air humidity is 75% in middle steam box.
The step（4）In60When Co- gamma-rays is once irradiated, irradiation dose is 0.72kGy.
Embodiment 3
A kind of dried thin mushroom processing method, comprises the following steps：
（1）Mushroom is pre-processed：
It is raw material from fresh mushroom, new fresh mushroom is cleaned to spot, the silt on surface using clear water, the perfume (or spice) for having scab is removed Mushroom；
（2）Steam：Cleaned mushroom is put into steam box, steam treatment 20min, the temperature change in steam box is as follows successively： The temperature inside the box is steamed during beginning for 24 DEG C, after constant temperature 3min, the temperature inside the box is steamed and is upgraded to 76 DEG C, then constant temperature 6min steams the temperature inside the box It is upgraded to 92 DEG C, constant temperature 10min, then 43 DEG C are reduced to by the temperature inside the box is steamed, constant temperature 1min terminates to steam, and takes out；
（3）Treatment fluid soaks：The mushroom of above-mentioned processing is soaked 3 hours using treatment fluid, soaking temperature is 44 DEG C, when immersion 1 During hour, the ultrasonication 120s that power is 35kHz for 450W, frequency is used；It is described processing liquid and preparation method thereof be：
After a clear water cleans up dried small shrimp, the chrysanthemum flesh of fish, go out decontamination, it is uniform broken, mixed material A is obtained, carbonic acid is prepared Sodium cushioning liquid, cushioning liquid pH is adjusted to 8.6, by 1：460 mass ratios uniformly mix alkali protease with mixed material A Close, then add cushioning liquid in every g mixed materials A ratios for adding cushioning liquid 100mL, adjust solution temperature to 39 DEG C, It is slowly stirred with 100r/min rotating speeds, after 2.5 hours, separation of solid and liquid is carried out under high speed centrifugation, mixed solution A is obtained；
After b cleans up alfalfa seed, green soya bean, persimmon leaves using clear water, Freezing smashing is carried out to 350 mesh, mixed material is obtained B, mixed material B is pressed the clear water that 160mL is added per g, by mixed material B and neutral proteinase 420：In the addition of 1 mass ratio Property protease, after stirring, adjust to 42 DEG C, be stirred, after 2 hours, entered under high speed centrifugation with 120r/min rotating speeds Row separation of solid and liquid, obtains mixed solution B；
Mixed solution A and mixed solution B are pressed 1 by c：After the mixing of 3 mass ratios, the rosin of addition mixed solution A quality 0.25% Acid, after stirring, obtains treatment fluid；
（3）Cooling, draining：The above-mentioned mushroom steamed is put into water and cools down 3min, 340 DEG C, draining are reached to temperature of charge It is standby；
（4）Vacuum drying：The mushroom of above-mentioned processing is put into hothouse rapidly, starts to vacuumize up to vacuum in hothouse 25kPa is maintained, is used60Co- gamma-rays carries out a radiation treatment, then using 1000W microwave treatment 10-12min, then will Hothouse vacuum is adjusted to 39kPa, then using 1.5kW microwave treatments 4min；Then take out；
（5）Package storage：Dried mushroom is packed, you can.
The step（2）Relative air humidity is 75% in middle steam box.
The step（4）In60When Co- gamma-rays is once irradiated, irradiation dose is 0.72kGy.
Comparative example 1：Differed only in embodiment 2 and treatment fluid is replaced with into clear water.
Comparative example 2：Step is differed only in embodiment 2（4）Do not used during vacuum drying60Co- gamma-rays is irradiated Processing.
Comparative example 3：Step is differed only in embodiment 2（4）Microwave treatment is micro- using 1.5kW twice during vacuum drying Ripple processing.
Comparative example 4：Step is differed only in embodiment 2（4）Microwave treatment is micro- using 1000W twice during vacuum drying Ripple processing.
Experiment：
Method for determining formaldehyde is sent out using acetylacetone,2,4-pentanedione light splitting degree and determined, and the formaldehyde in sample is distilled with distilled water, while being inhaled with water Receive, the formaldehyde in absorbing liquid and acetylacetone,2,4-pentanedione and ammonium ion reaction generation yellow substance are quantitative with standard comparing；
Content of formaldehyde changes fresh mushroom after immersion different time in treatment fluid of the present invention and in clear water：40g fresh mushroom is taken, is pressed Mixed, taken out after immersion 0min, 30min, 60min, 90min, 120min, leaching per the ratio of g fresh mushroom 100mL treatment fluids 44 DEG C of temperature is steeped, 2-3min is dried at room temperature, content of formaldehyde in fresh mushroom is determined（mg/kg）Change：
Table 1
As can be seen from Table 1, content of formaldehyde is substantially gradually reduced after the present invention handles the fresh mushroom soaked for a period of time, is dropped Low velocity increase, after gradually slow down, and the mushroom of clear water immersion for a period of time after content of formaldehyde do not reduce not only and slightly have on the contrary Rise, it can be seen that, the treatment fluid that the present invention is prepared can reduce methanal content in mushroom.
Experiment:150g identicals mushroom is subjected to embodiment respectively and processing is dried in comparative example method, is dried extremely Water content determines Vitamin C content to 12%, then soaks dried thin mushroom 4 hours using 20 DEG C of equivalent clear water, determines each group fragrant Water content in mushroom, determines Vitamin C content difference in each new fresh mushroom and is no more than 0.001mg：
Table 2
As can be seen from Table 2, treatment fluid, microwave power retain with bright ascorbic in mushroom drying process in the present invention Aobvious facilitation effect.

Claims (3)

1. a kind of dried thin mushroom processing method, it is characterised in that comprise the following steps：
（1）Mushroom is pre-processed：
It is raw material from fresh mushroom, new fresh mushroom is cleaned to spot, the silt on surface using clear water, the perfume (or spice) for having scab is removed Mushroom；
（2）Steam：Cleaned mushroom is put into steam box, steam treatment 20min, the temperature change in steam box is as follows successively： The temperature inside the box is steamed during beginning for 22-26 DEG C, after constant temperature 3min, the temperature inside the box is steamed and is upgraded to 75-78 DEG C, constant temperature 6min, then steam box Interior temperature is upgraded to 90-95 DEG C, constant temperature 10min, then is reduced to 40-45 DEG C by the temperature inside the box is steamed, and constant temperature 1min terminates to steam, and takes out；
（3）Treatment fluid soaks：The mushroom of above-mentioned processing is soaked 2-3 hours using treatment fluid, soaking temperature is 44 DEG C, works as immersion At 1 hour, the ultrasonication 120s that power is 35kHz for 450W, frequency is used；It is described processing liquid and preparation method thereof be：
After a clear water cleans up dried small shrimp, the chrysanthemum flesh of fish, go out decontamination, it is uniform broken, mixed material A is obtained, carbonic acid is prepared Sodium cushioning liquid, cushioning liquid pH is adjusted to 8.5-8.8, by 1：450-500 mass ratios are by alkali protease and mixed material A Uniform mixing, then adds cushioning liquid in every g mixed materials A ratios for adding cushioning liquid 100mL, regulation solution temperature to 38-42 DEG C, it is slowly stirred with 100r/min rotating speeds, after 2.5 hours, separation of solid and liquid is carried out under high speed centrifugation, obtains mixing molten Liquid A；
After b cleans up alfalfa seed, green soya bean, persimmon leaves using clear water, Freezing smashing is carried out to 350 mesh, mixed material is obtained B, mixed material B is pressed the clear water that 150-180mL is added per g, by mixed material B and neutral proteinase 400-450：1 mass ratio Example addition neutral proteinase, after stirring, is adjusted to 40-44 DEG C, is stirred with 120r/min rotating speeds, after 2 hours, in height Speed centrifugation is lower to carry out separation of solid and liquid, obtains mixed solution B；
Mixed solution A and mixed solution B are pressed 1 by c：After the mixing of 3 mass ratios, the rosin of addition mixed solution A quality 0.25% Acid, after stirring, obtains treatment fluid；
（3）Cooling, draining：The above-mentioned mushroom steamed is put into water and cools down 2-3min, 38 DEG C -42 is reached to temperature of charge DEG C, draining is standby；
（4）Vacuum drying：The mushroom of above-mentioned processing is put into hothouse rapidly, starts to vacuumize up to vacuum in hothouse 24-28kPa is maintained, is used60Co- gamma-rays carries out a radiation treatment, then using 1000W microwave treatment 10-12min, so Hothouse vacuum is adjusted to 38-42kPa, then using 1.5kW microwave treatments 3-5min afterwards；Then take out；
（5）Package storage：Dried mushroom is packed, you can.
2. a kind of dried thin mushroom processing method according to claim 1, it is characterised in that the step（2）Middle steam box is hollow Gas relative humidity is 75%.
3. a kind of dried thin mushroom processing method according to claim 1, it is characterised in that the step（4）In60Co- γ are penetrated When line is once irradiated, irradiation dose is 0.72kGy.
CN201710320966.7A 2017-05-09 2017-05-09 A kind of dried thin mushroom processing method Pending CN107183680A (en)

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CN105994585A (en) * 2016-03-11 2016-10-12 钟祥兴利食品股份有限公司 Processing method for vacuum freeze-dried lentinus edodes
CN106307484A (en) * 2016-09-06 2017-01-11 合肥元政农林生态科技有限公司 Making method of dried shiitake mushroom
CN106359548A (en) * 2016-09-07 2017-02-01 合肥元政农林生态科技有限公司 Drying method for lentinus edodes

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* Cited by examiner, † Cited by third party
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