CN107549293A - The selected processing method of truffle - Google Patents
The selected processing method of truffle Download PDFInfo
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- CN107549293A CN107549293A CN201710951973.7A CN201710951973A CN107549293A CN 107549293 A CN107549293 A CN 107549293A CN 201710951973 A CN201710951973 A CN 201710951973A CN 107549293 A CN107549293 A CN 107549293A
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- truffle
- fan
- vibrating disk
- screen cloth
- dried
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Abstract
A kind of selected processing method of truffle, by picking of raw material, truffle removal of impurities, Cold pretreatment, vacuum drying, be vacuum-packed these steps carry out.The invention has the advantages that：The impurity being attached in truffle surface and gap can be cleared up, bacterium is reduced to be attached in truffle, truffle is set to keep clean, and extend the truffle holding time, the nutrition leak in truffle process can be reduced, at utmost save the nutritional ingredient of truffle from damage, and extend the holding time of truffle, it is easy to the long-term storage and transport of truffle, using effect is good, beneficial to popularization.
Description
Technical field
The present invention relates to edible mushroom technical field, more particularly to a kind of selected processing method of truffle.
Background technology
Truffle, it is a kind of general name of Mushrooms, is categorized as Ascomycota the West truffle section the West truffle category.About 10 kinds are not
Same kind, typically annual fungi, majority silks growth in the root of broad leaf tree, are typically grown in pine tree, robur, rubber
Under tree, intersperse among tree bottom and have an area of 120~150 centimetres, block-shaped main body is hidden in 3~40 centimetres of underground.Be distributed in Italy, France,
The states such as Spain, China, New Zealand.
The edible smell of truffle is special, contains the nutriments such as abundant protein, amino acid.Truffle is wanted to growing environment
Ask extremely harsh, yield is rare, result in its rare costliness.Therefore European is by truffle and caviar, the foie gras " world side by side
Three big precious meats ".
If fresh truffle is processed not in time after producing, long-time storage and transport are just difficult to, on the market
Truffle processing is generally all that directly freezed carries out storage and transport, so causes the nutrient loss of truffle, and preserve
Time is short.
The content of the invention
The invention solves the above-mentioned problems of the prior art, there is provided a kind of selected processing method of truffle, solves current
Truffle is difficult to the problem of long-time storage and transport, meets the needs of truffle processing.
The present invention solves the technical scheme that its technical problem uses：This selected processing method of truffle, comprises the following steps：
The first step, picking of raw material, the unabroken fresh truffle in surface is chosen, then wipe the truffle surface impurity of selection
Remove, and do not damage truffle outer surface；
Second step, truffle removal of impurities, takes vibrating disk, screen cloth is covered in vibrating disk overlying, then by outer surface impurity treatment mistake
Truffle afterwards is placed on screen cloth, and one group of fan is then put around screen cloth, is then turned on vibrating disk and fan, vibrating disk is opened
Evident band moves the truffle vibration on screen cloth, and fan is dried against the truffle on screen cloth, and the opening time of vibrating disk and fan is 3 hours
~5 hours；
3rd step, Cold pretreatment, the truffle after removal of impurities is placed in the environment that temperature is 0 DEG C~6 DEG C and carries out low temperature
Preserve, the Cord blood time is 5 hours~7 hours；
4th step, vacuum drying, the truffle after Cord blood is placed in vacuum drier and is dried in vacuo, and is dried
Moisture content is 1%~3% in truffle；
5th step, vacuum packaging, dried truffle is placed in packaging bag, and degumming sea is then added in packaging bag
Band powder, wherein degumming Kelp Powder and the mass ratio of truffle are 1:1, after loading degumming Kelp Powder, by equipped with truffle and Kelp Powder
Packaging bag is vacuum-packed, and obtains truffle finished product.
The quantity of fan is three in second step.
The selected processing method of truffle of the present invention, the first step carry out picking of raw material, choose the unabroken fresh truffle in surface,
Then the truffle surface impurity of selection to be wiped, and does not damage truffle outer surface, the step is to remove truffle outer surface impurity,
Bacterium is reduced, second step carries out truffle removal of impurities, takes vibrating disk, screen cloth is covered in vibrating disk overlying, then by the impurity of outer surface
Truffle after reason is placed on screen cloth, and one group of fan is then put around screen cloth, is then turned on vibrating disk and fan, vibration
Disk opens the truffle vibration driven on screen cloth, and fan is dried against the truffle on screen cloth, and the opening time of vibrating disk and fan is 3
Hour~5 hours, the step is to remove the impurity between truffle gap, and the step is to be beneficial to vibrating disk height using vibrating disk
The principle of speed vibration, makes truffle continue vibration at high speed, the impurity in truffle gap is come off by vibrating from truffle gap, reduces
Bacterium is attached in truffle gap, reduces addling for truffle, is further by the impurity in truffle gap from truffle using fan
Blow down, and blow away impurity when impurity comes off from truffle, the quantity of fan is three, sets, passes through in triangle state
Fan ensures that truffle gap impurity can come off from truffle, is dried by vibrating disc vibration and fan, can be by truffle gap
Impurity is removed totally, changes the clear impurities removing method of the washing used in the past, and the step avoids moisture from entering without washing
In truffle, bacteria breed is on the one hand reduced, on the other hand, moisture is reduced with the nutritional ingredient of truffle in follow-up dry, subtracts
Few nutrient loss, the 3rd step carry out Cold pretreatment, and the truffle after removal of impurities is placed into the environment that temperature is 0 DEG C~6 DEG C
Middle carry out Cord blood, Cord blood time are 5 hours~7 hours, and the effect of the step is to allow truffle plant cell to reduce
Activity, metabolism is reduced, makes that nutrient loss in follow-up drying process is few, and the 4th step is dried in vacuo, and low temperature is protected
Truffle after depositing, which is placed in vacuum drier, to be dried in vacuo, and it is 1%~3% to dry to moisture content in truffle, this step
Rapid effect is to be dried in vacuo, and the loss of truffle nutritional ingredient is reduced while drying, and the 5th step is vacuum-packed,
Dried truffle is placed in packaging bag, degumming Kelp Powder, wherein degumming Kelp Powder and pine are then added in packaging bag
The mass ratio of dew is 1:1, after loading degumming Kelp Powder, the packaging bag equipped with truffle and Kelp Powder is vacuum-packed, obtained
Truffle finished product, the step add degumming Kelp Powder, and effect is after vacuum packaging, and anaerobism can be suppressed by adding degumming Kelp Powder
The activity of bacterium, and the product of anaerobic bacteria metabolism can be absorbed, so as to avoid truffle from being affected, avoid truffle from occurring rotten
Rotten situation, ensure the normal edible of truffle, extend the holding time of truffle.
The invention has the advantages that：The present invention the selected processing method of truffle, can clear up be attached to truffle surface and
Impurity in gap, reduce bacterium and be attached in truffle, truffle is kept clean, and extend the truffle holding time, can subtract
Nutrition leak in few truffle process, when at utmost saving the nutritional ingredient of truffle from damage, and extending the preservation of truffle
Between, it is easy to the long-term storage and transport of truffle, using effect is good, beneficial to popularization.
Embodiment
The invention will be further described below：
Embodiment one：
This selected processing method of truffle, comprises the following steps：
The first step, picking of raw material, the unabroken fresh truffle in surface is chosen, then wipe the truffle surface impurity of selection
Remove, and do not damage truffle outer surface；
Second step, truffle removal of impurities, takes vibrating disk, screen cloth is covered in vibrating disk overlying, then by outer surface impurity treatment mistake
Truffle afterwards is placed on screen cloth, and one group of fan is then put around screen cloth, is then turned on vibrating disk and fan, vibrating disk is opened
Evident band moves the truffle vibration on screen cloth, and fan is dried against the truffle on screen cloth, and the opening time of vibrating disk and fan is small for 3
When；
3rd step, Cold pretreatment, the truffle after removal of impurities is placed in the environment that temperature is 0 DEG C and carries out Cord blood,
The Cord blood time is 5 hours；
4th step, vacuum drying, the truffle after Cord blood is placed in vacuum drier and is dried in vacuo, and is dried
Moisture content is 1% in truffle；
5th step, vacuum packaging, dried truffle is placed in packaging bag, and degumming sea is then added in packaging bag
Band powder, wherein degumming Kelp Powder and the mass ratio of truffle are 1:1, after loading degumming Kelp Powder, by equipped with truffle and Kelp Powder
Packaging bag is vacuum-packed, and obtains truffle finished product.
The quantity of fan is three in second step.
Embodiment two：
This selected processing method of truffle, comprises the following steps：
The first step, picking of raw material, the unabroken fresh truffle in surface is chosen, then wipe the truffle surface impurity of selection
Remove, and do not damage truffle outer surface；
Second step, truffle removal of impurities, takes vibrating disk, screen cloth is covered in vibrating disk overlying, then by outer surface impurity treatment mistake
Truffle afterwards is placed on screen cloth, and one group of fan is then put around screen cloth, is then turned on vibrating disk and fan, vibrating disk is opened
Evident band moves the truffle vibration on screen cloth, and fan is dried against the truffle on screen cloth, and the opening time of vibrating disk and fan is small for 4
When；
3rd step, Cold pretreatment, the truffle after removal of impurities is placed in the environment that temperature is 3 DEG C and carries out Cord blood,
The Cord blood time is 6 hours；
4th step, vacuum drying, the truffle after Cord blood is placed in vacuum drier and is dried in vacuo, and is dried
Moisture content is 2% in truffle；
5th step, vacuum packaging, dried truffle is placed in packaging bag, and degumming sea is then added in packaging bag
Band powder, wherein degumming Kelp Powder and the mass ratio of truffle are 1:1, after loading degumming Kelp Powder, by equipped with truffle and Kelp Powder
Packaging bag is vacuum-packed, and obtains truffle finished product.
The quantity of fan is three in second step.
Embodiment three：
This selected processing method of truffle, comprises the following steps：
The first step, picking of raw material, the unabroken fresh truffle in surface is chosen, then wipe the truffle surface impurity of selection
Remove, and do not damage truffle outer surface；
Second step, truffle removal of impurities, takes vibrating disk, screen cloth is covered in vibrating disk overlying, then by outer surface impurity treatment mistake
Truffle afterwards is placed on screen cloth, and one group of fan is then put around screen cloth, is then turned on vibrating disk and fan, vibrating disk is opened
Evident band moves the truffle vibration on screen cloth, and fan is dried against the truffle on screen cloth, and the opening time of vibrating disk and fan is small for 5
When；
3rd step, Cold pretreatment, the truffle after removal of impurities is placed in the environment that temperature is 6 DEG C and carries out Cord blood,
The Cord blood time is 7 hours；
4th step, vacuum drying, the truffle after Cord blood is placed in vacuum drier and is dried in vacuo, and is dried
Moisture content is 3% in truffle；
5th step, vacuum packaging, dried truffle is placed in packaging bag, and degumming sea is then added in packaging bag
Band powder, wherein degumming Kelp Powder and the mass ratio of truffle are 1:1, after loading degumming Kelp Powder, by equipped with truffle and Kelp Powder
Packaging bag is vacuum-packed, and obtains truffle finished product.
The quantity of fan is three in second step.
Choose the embodiment of the present invention one, embodiment two, the truffle that embodiment three is processed and the truffle routinely dried, direct cold
Freeze the truffle preserved to be contrasted, comparing result is as follows：
As can be known from the above table, the selected processing method of truffle of the invention, the truffle of processing is from holding time and nutritional ingredient stream
The truffle that truffle, the directly freezed for being superior to routinely dry in terms of mistake preserve.
The characteristics of embodiment of the present invention is：The impurity being attached in truffle surface and gap can be cleared up, it is attached to reduce bacterium
In truffle, truffle is kept clean, and extend the truffle holding time, the nutrition stream in truffle process can be reduced
Lose, at utmost save the nutritional ingredient of truffle from damage, and extend the holding time of truffle, be easy to truffle to preserve and transport for a long time
Defeated, using effect is good, beneficial to popularization.
Although the present invention is described by reference to preferred embodiment, those skilled in the art should
Work as understanding, in the range of claims, various change in form and details can be made.
Claims (2)
1. a kind of selected processing method of truffle, it is characterised in that comprise the following steps：
(1) picking of raw material, the unabroken fresh truffle in surface is chosen, then wiped the truffle surface impurity of selection, and do not damage
Hinder truffle outer surface；
(2) truffle cleans, and takes vibrating disk, screen cloth is covered in vibrating disk overlying, then by the truffle after the impurity treatment of outer surface
It is placed on screen cloth, one group of fan is then put around screen cloth, be then turned on vibrating disk and fan, vibrating disk, which is opened, drives sieve
Online truffle vibration, fan are dried against the truffle on screen cloth, and the opening time of vibrating disk and fan is 3 hours~5 hours；
(3) Cold pretreatment, the truffle after removal of impurities is placed in the environment that temperature is 0 DEG C~6 DEG C and carries out Cord blood, low temperature
Holding time is 5 hours~7 hours；
(4) it is dried in vacuo, the truffle after Cord blood is placed in vacuum drier and is dried in vacuo, dries to truffle
Moisture content is 1%~3%；
(5) it is vacuum-packed, dried truffle is placed in packaging bag, degumming Kelp Powder is then added in packaging bag, its
Middle degumming Kelp Powder and the mass ratio of truffle are 1:1, after loading degumming Kelp Powder, the packaging bag equipped with truffle and Kelp Powder is entered
Row vacuum packaging, obtains truffle finished product.
2. the selected processing method of truffle according to claim 1, it is characterised in that：The quantity of fan in the step (2)
For three.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710951973.7A CN107549293A (en) | 2017-10-13 | 2017-10-13 | The selected processing method of truffle |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710951973.7A CN107549293A (en) | 2017-10-13 | 2017-10-13 | The selected processing method of truffle |
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| CN107549293A true CN107549293A (en) | 2018-01-09 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037094A (en) * | 2019-04-11 | 2019-07-23 | 邹自成 | A kind of complete dry and soft dew makes and storage method |
| CN110037095A (en) * | 2019-04-11 | 2019-07-23 | 邹自成 | A kind of fresh black and white truffle cold-storage and fresh-keeping method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN204892372U (en) * | 2015-08-31 | 2015-12-23 | 河南豫冠化工科技开发有限公司 | Filter shale shaker of domestic fungus granule |
| CN105725113A (en) * | 2016-03-29 | 2016-07-06 | 林志城 | Drying and grinding all-in-one machine of kelps |
| CN206491298U (en) * | 2017-01-13 | 2017-09-15 | 永仁野森达菌业有限公司 | Truffle fast-drying device |
-
2017
- 2017-10-13 CN CN201710951973.7A patent/CN107549293A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN204892372U (en) * | 2015-08-31 | 2015-12-23 | 河南豫冠化工科技开发有限公司 | Filter shale shaker of domestic fungus granule |
| CN105725113A (en) * | 2016-03-29 | 2016-07-06 | 林志城 | Drying and grinding all-in-one machine of kelps |
| CN206491298U (en) * | 2017-01-13 | 2017-09-15 | 永仁野森达菌业有限公司 | Truffle fast-drying device |
Non-Patent Citations (1)
| Title |
|---|
| 湖子: "食物保鲜法三则", 《晚报文萃》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037094A (en) * | 2019-04-11 | 2019-07-23 | 邹自成 | A kind of complete dry and soft dew makes and storage method |
| CN110037095A (en) * | 2019-04-11 | 2019-07-23 | 邹自成 | A kind of fresh black and white truffle cold-storage and fresh-keeping method |
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Application publication date: 20180109 |