CN107691625A - One kind exempts from the Edible mushroom processing preparation technology that foams - Google Patents
One kind exempts from the Edible mushroom processing preparation technology that foams Download PDFInfo
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- CN107691625A CN107691625A CN201711001344.4A CN201711001344A CN107691625A CN 107691625 A CN107691625 A CN 107691625A CN 201711001344 A CN201711001344 A CN 201711001344A CN 107691625 A CN107691625 A CN 107691625A
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- Prior art keywords
- edible mushroom
- edible
- foams
- airing
- preparation technology
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Classifications
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- 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
- 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
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B7/14—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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
One kind exempts from the Edible mushroom processing preparation technology that foams, and is related to Edible Fungi manufacture field, comprises the following steps：Blanching, cooking, dehydration, tumbling, baking, airing, sterilization, sealing, refrigeration.Simple production process of the present invention; it is easy to operate; quickly, efficiently; suitable for production line balance; it is high to be advantageous to large-scale production, the moisture of Edible mushroom processing industry, without foaming when eating, and maintains the original local flavor of edible mushroom, the maximum damage reduced to edible mushroom; the edible mushroom of processing is safe, hygienic, in good taste, holding time length.
Description
Technical field：
The present invention relates to Edible Fungi manufacture field, and in particular to one kind exempts from the Edible mushroom processing preparation technology that foams.
Background technology：
Edible mushroom is rich in a variety of nutriments, and its protein content is up to 19.37% by dry weight, and amino acid classes are neat
Complete and proportional balancing method, in its very low fat content, unrighted acid occupies very high ratio, more more than 80, contains
The multivitamins such as vitamin A, B, C, D, E, pantothenic acid, pyridoxic acid, folic acid and biotin, it has been investigated that, edible mushroom carbon
Water-soluble polysaccharide and acidic polysaccharose in hydrate have stronger antitumor activity, and the dietary fiber that edible mushroom contains
Gastrointestinal peristalsis can be promoted, accelerate the excretion of swill and noxious material, effectively prevent the hair of the diseases such as obesity, colon cancer
It is raw.Sum it up, edible mushroom is a kind of high protein, low fat, the high-quality delicious food rich in vitamin, mineral matter and dietary fiber
Thing, therefore it is extremely beneficial to the health of human body that the edible mushroom including wild mountain bacterium, artificial bacterium is eaten for a long time.But due to edible
Bacterium is a kind of seasonal food, and fresh-keeping and storage is relatively difficult.
In order to increase the storage time of edible mushroom, many Edible Fungi enterprises are all carrying out edible mushroom at present
Preserve and dry technology research, common Techniques of preserving be the water content of edible mushroom is dropped to it is extremely low, with this come increase preserve
Time and preservation effect, but the immersion by some time is generally required when practicality, eat very inconvenient.
The content of the invention：
When the technical problems to be solved by the invention are that long-time preservation, foaming can be carried out to edible mushroom by providing one kind
Between it is short, can effectively pin nutrient in edible mushroom, improve the low Edible mushroom processing production method of common edible mushroom water content.
The technical problems to be solved by the invention are realized using following technical scheme：
One kind exempts from the Edible mushroom processing preparation technology that foams, and specifically includes following steps：
(1) edible mushroom is cleaned up, then carries out blanching with hot water, edible mushroom is pulled after blanching out, then at 80-90 DEG C
Water temperature under 10-20 minutes are cooked in water, toward pouring into cooking liquid in water during cooking；
(2) edible mushroom after cooking is sent in centrifugal dehydrator and be dehydrated, be dehydrated to water content water content and reach
60-80%；
(3) edible mushroom after dehydration is entered to carry out in vacuum tumbler tumbling, the time of vacuum tumbling processing is 50 minutes,
Vacuum pressure is -0.2MP；
(4) edible mushroom after tumbling is handled enters baking oven and toasted, and stops when oven temperature reaches 30-35 degrees Celsius
Heating, and toast 1 hour, then proceed to be warming up to baking 2 hours when oven temperature reaches 35-40 degrees Celsius, then temperature liter
Up to 45-50 degrees Celsius, then 3-5 hours are toasted, so far baking terminates；
(5) the uniform airing of edible mushroom after baking is handled, edible mushroom is put on the silk screen of bottom hollow out during airing,
Water content test is carried out to edible mushroom during airing, stops airing when reaching 40%-45% to water content；
(6) edible mushroom after airing is entered into sterilizing chamber to be sterilized, it is 90-120 to adopt sterilization processing temperature setting during sterilization
DEG C, sterilize 30-45min；
(7) edible mushroom after sterilization is subjected to pack sealing, then enters the edible mushroom after sealing in refrigerating chamber to refrigerate i.e.
Can；
The cooking liquid added in above-mentioned steps 1 is prepared from the following components：According to the mass fraction, laughable 10-12 parts,
Dietary alkali 0.5-1 parts, sodium glutamate 0.3-0.8 parts, tannic acid 0.3-0.5 parts, gaultherolin 0.1-0.3 parts, edible glycerol
0.05-0.1 parts, nicotinic acid 0.2-0.3 parts；
Above-mentioned cooking liquid is warming up to 50-55 DEG C after uniformly mixing, room temperature is cooled to after standing 10-18 minutes and can be used；
Further technology, the usage amount of described cooking liquid are that the content that liquid is cooked in every cubic metre of boiling water is 3-5L；
Further technology, the temperature in refrigerating chamber in step 7 are set as 1-8 DEG C, cold preservation time 3-8 hours；
Edible mushroom water content after above method processing needs not move through long-time edible when between 40-45%
Immersion, it is more convenient to eat, and addition and use by cooking liquid can make to absorb the cola cooked in liquid, paddy in edible mushroom
The compositions such as propylhomoserin sodium, G ＆ W poplar acid methyl esters, contribute to the extension of edible mushroom holding time, and do not interfere with edible mushroom
Mouthfeel；
After being handled edible mushroom using this hair, edible mushroom is detected, packet progress contrast test during detection,
Take the dried edible mushroom of commonsense method respectively and the dry edible mushroom of this hair shaft is tested, to the aqueous of edible mushroom during experiment
Amount, mouldy amount etc. are detected, and detection data result is as follows：
Pass through above-mentioned experiment and the contrast of experimental data, it can be seen that edible mushroom prepared by method that this law is provided can be with
Effectively improve storage time and preserve the mouthfeel of edible mushroom and reduce the rate of going mouldy；
The beneficial effects of the invention are as follows：The present invention has the following advantages that compared with prior art：
1st, the simple production process of edible mushroom of the invention, it is easy to operate, it is quick, efficient, suitable for production line balance, have
Beneficial to the large-scale production of Edible mushroom processing industry.
2nd, the edible mushroom moisture that the production technology of edible mushroom of the invention is produced is high, can be without hair when edible
Bubble, and maintain the original local flavor of edible mushroom.
3rd, the edible mushroom that the production technology of edible mushroom of the invention is produced farthest reduces the damage to edible mushroom,
The edible mushroom of processing is safe, hygienic, in good taste, holding time length.
Embodiment：
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific example is closed, the present invention is expanded on further.
Embodiment 1
One kind exempts from the Edible mushroom processing preparation technology that foams, and specifically includes following steps：
(1) edible mushroom is cleaned up, then carries out blanching with hot water, pull edible mushroom after blanching out, then at 80 DEG C
Cooked 20 minutes in water under water temperature, toward pouring into cooking liquid in water during cooking；
(2) edible mushroom after cooking is sent in centrifugal dehydrator and be dehydrated, be dehydrated to water content water content and reach
60%；
(3) edible mushroom after dehydration is entered to carry out in vacuum tumbler tumbling, the time of vacuum tumbling processing is 50 minutes,
Vacuum pressure is -0.1MP；
(4) edible mushroom after tumbling is handled enters baking oven and toasted, and stops rising when oven temperature reaches 30 degrees Celsius
Temperature, and toast 1 hour, then proceed to be warming up to when oven temperature reaches 35 degrees Celsius and toast 2 hours, then temperature is increased to
45 degrees Celsius, then toast 5 hours, so far baking terminates；
(5) the uniform airing of edible mushroom after baking is handled, edible mushroom is put on the silk screen of bottom hollow out during airing,
Water content test is carried out to edible mushroom during airing, stops airing when reaching 40% to water content；
(6) edible mushroom after airing is entered into sterilizing chamber to be sterilized, sterilization processing temperature setting is adopted during sterilization as 90 DEG C, is killed
Bacterium 45min；
(7) edible mushroom after sterilization is subjected to pack sealing, then enters the edible mushroom after sealing in refrigerating chamber to refrigerate i.e.
Can；
The cooking liquid added in step 1 is prepared from the following components：According to the mass fraction, laughable 10 parts, dietary alkali 0.5
Part, 0.3 part of sodium glutamate, 0.3 part of tannic acid, 0.1 part of gaultherolin, 0.05 part of edible glycerol, 0.2 part of nicotinic acid；
Cook after liquid uniformly mixes and be warming up to 50 DEG C, room temperature is cooled to after standing 18 minutes and can be used；
The usage amount for cooking liquid is that the content that liquid is cooked in every cubic metre of boiling water is 3L；
The temperature in refrigerating chamber in step 7 is set as 1 DEG C, cold preservation time 3 hours.
Embodiment 2
One kind exempts from the Edible mushroom processing preparation technology that foams, and specifically includes following steps：
(1) edible mushroom is cleaned up, then carries out blanching with hot water, pull edible mushroom after blanching out, then at 85 DEG C
Cooked 15 minutes in water under water temperature, toward pouring into cooking liquid in water during cooking；
(2) edible mushroom after cooking is sent in centrifugal dehydrator and be dehydrated, be dehydrated to water content water content and reach
70%；
(3) edible mushroom after dehydration is entered to carry out in vacuum tumbler tumbling, the time of vacuum tumbling processing is 50 minutes,
Vacuum pressure is -0.1MP；
(4) edible mushroom after tumbling is handled enters baking oven and toasted, and stops rising when oven temperature reaches 33 degrees Celsius
Temperature, and toast 1 hour, then proceed to be warming up to when oven temperature reaches 38 degrees Celsius and toast 2 hours, then temperature is increased to
46 degrees Celsius, then toast 4 hours, so far baking terminates；
(5) the uniform airing of edible mushroom after baking is handled, edible mushroom is put on the silk screen of bottom hollow out during airing,
Water content test is carried out to edible mushroom during airing, stops airing when reaching 43% to water content；
(6) edible mushroom after airing is entered into sterilizing chamber to be sterilized, sterilization processing temperature setting is adopted during sterilization as 110 DEG C,
Sterilize 40min；
(7) edible mushroom after sterilization is subjected to pack sealing, then enters the edible mushroom after sealing in refrigerating chamber to refrigerate i.e.
Can；
The cooking liquid added in step 1 is prepared from the following components：According to the mass fraction, laughable 11 parts, dietary alkali 0.8
Part, 0.5 part of sodium glutamate, 0.4 part of tannic acid, 0.2 part of gaultherolin, 0.08 part of edible glycerol, 0.25 part of nicotinic acid；
Cook after liquid uniformly mixes and be warming up to 53 DEG C, room temperature is cooled to after standing 15 minutes and can be used；
The usage amount for cooking liquid is that the content that liquid is cooked in every cubic metre of boiling water is 4L；
The temperature in refrigerating chamber in step 7 is set as 5 DEG C, cold preservation time 5 hours；
Embodiment 3
One kind exempts from the Edible mushroom processing preparation technology that foams, and specifically includes following steps：
(1) edible mushroom is cleaned up, then carries out blanching with hot water, pull edible mushroom after blanching out, then at 90 DEG C
Cooked 10 minutes in water under water temperature, toward pouring into cooking liquid in water during cooking；
(2) edible mushroom after cooking is sent in centrifugal dehydrator and be dehydrated, be dehydrated to water content water content and reach
80%；
(3) edible mushroom after dehydration is entered to carry out in vacuum tumbler tumbling, the time of vacuum tumbling processing is 50 minutes,
Vacuum pressure is -0.1MP；
(4) edible mushroom after tumbling is handled enters baking oven and toasted, and stops rising when oven temperature reaches 35 degrees Celsius
Temperature, and toast 1 hour, then proceed to be warming up to when oven temperature reaches 40 degrees Celsius and toast 2 hours, then temperature is increased to
50 degrees Celsius, then toast 3 hours, so far baking terminates；
(5) the uniform airing of edible mushroom after baking is handled, edible mushroom is put on the silk screen of bottom hollow out during airing,
Water content test is carried out to edible mushroom during airing, stops airing when reaching 45% to water content；
(6) edible mushroom after airing is entered into sterilizing chamber to be sterilized, sterilization processing temperature setting is adopted during sterilization as 120 DEG C,
Sterilize 30min；
(7) edible mushroom after sterilization is subjected to pack sealing, then enters the edible mushroom after sealing in refrigerating chamber to refrigerate i.e.
Can；
The cooking liquid added in above-mentioned steps 1 is prepared from the following components：According to the mass fraction, it is laughable 12 parts, edible
1 part of alkali, 0.8 part of sodium glutamate, 0.5 part of tannic acid, 0.3 part of gaultherolin, 0.1 part of edible glycerol, 0.3 part of nicotinic acid；
Cook after liquid uniformly mixes and be warming up to 55 DEG C, room temperature is cooled to after standing 10 minutes and can be used；
The usage amount for cooking liquid is that the content that liquid is cooked in every cubic metre of boiling water is 5L；
The temperature in refrigerating chamber in step 7 is set as 8 DEG C, cold preservation time 8 hours；
Individually Experimental comparison, and Data Summary is as follows is carried out to the edible mushroom prepared by embodiment 1-3：
Pass through above-mentioned experiment and the contrast of experimental data, it can be seen that edible mushroom prepared by method that this law is provided can be with
The effective mouthfeel for improving storage time and preserving edible mushroom, it is edible when without foaming and reducing the rate of going mouldy；
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (5)
1. one kind exempts from the Edible mushroom processing preparation technology that foams, it is characterised in that：Specifically include following steps：
(1) edible mushroom is cleaned up, then carries out blanching with hot water, pull edible mushroom after blanching out, then in 80-90 DEG C of water
10-20 minutes are cooked under temperature in water, toward pouring into cooking liquid in water during cooking；
(2) edible mushroom after cooking is sent in centrifugal dehydrator and be dehydrated, be dehydrated to water content water content and reach 60-
80%；
(3) edible mushroom after dehydration is entered to carry out tumbling, the time of vacuum tumbling processing is 50 minutes, vacuum in vacuum tumbler
Pressure is -0.1MP；
(4) edible mushroom after tumbling is handled enters baking oven and toasted, and stops rising when oven temperature reaches 30-35 degrees Celsius
Temperature, and toast 1 hour, then proceed to be warming up to when oven temperature reaches 35-40 degrees Celsius and toast 2 hours, then temperature rise
To 45-50 degrees Celsius, then 3-5 hours are toasted, so far baking terminates；
(5) the uniform airing of edible mushroom after baking is handled, edible mushroom is put on the silk screen of bottom hollow out during airing, airing
When to edible mushroom carry out water content test, stop airing when reaching 40%-45% to water content；
(6) edible mushroom after airing is entered into sterilizing chamber to be sterilized, sterilization processing temperature setting is adopted during sterilization as 90-120 DEG C, is killed
Bacterium 30-45min；
(7) edible mushroom after sterilization is subjected to pack sealing, then enters the edible mushroom after sealing in refrigerating chamber to refrigerate；
Liquid is wherein cooked to be prepared from the following components：According to the mass fraction, laughable 10-12 parts, dietary alkali 0.5-1 parts, paddy ammonia
Sour sodium 0.3-0.8 parts, tannic acid 0.3-0.5 parts, gaultherolin 0.1-0.3 parts, edible glycerol 0.05-0.1 parts, nicotinic acid 0.2-
0.3 part.
2. one kind according to claim 1 exempts from the Edible mushroom processing preparation technology that foams, it is characterised in that：Described cooking liquid
Usage amount be, in every cubic metre of boiling water cook liquid content be 3-5L.
3. one kind according to claim 1 exempts from the Edible mushroom processing preparation technology that foams, it is characterised in that：It is cold in step 7
Hide indoor temperature and be set as 1-8 DEG C, cold preservation time 3-8 hours.
4. one kind according to claim 1 or 4 exempts from the Edible mushroom processing preparation technology that foams, it is characterised in that：The cooking
Liquid is warming up to 50-55 DEG C after uniformly mixing, room temperature is cooled to after standing 10-18 minutes and can be used.
5. one kind according to claim 1 exempts from the Edible mushroom processing preparation technology that foams, it is characterised in that：It is described cooking liquid by
Following components is prepared：According to the mass fraction, laughable 11 parts, 0.8 part of dietary alkali, 0.5 part of sodium glutamate, 0.4 part of tannic acid,
0.2 part of gaultherolin, 0.08 part of edible glycerol, 0.25 part of nicotinic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711001344.4A CN107691625A (en) | 2017-10-24 | 2017-10-24 | One kind exempts from the Edible mushroom processing preparation technology that foams |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711001344.4A CN107691625A (en) | 2017-10-24 | 2017-10-24 | One kind exempts from the Edible mushroom processing preparation technology that foams |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107691625A true CN107691625A (en) | 2018-02-16 |
Family
ID=61182290
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711001344.4A Pending CN107691625A (en) | 2017-10-24 | 2017-10-24 | One kind exempts from the Edible mushroom processing preparation technology that foams |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107691625A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524753A (en) * | 2012-01-21 | 2012-07-04 | 北京红螺食品有限公司 | Process for producing ready-to-eat edible mushroom |
| CN104886551A (en) * | 2015-06-10 | 2015-09-09 | 青川海伶山珍商贸有限责任公司 | Production method of russula alutacea food |
-
2017
- 2017-10-24 CN CN201711001344.4A patent/CN107691625A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524753A (en) * | 2012-01-21 | 2012-07-04 | 北京红螺食品有限公司 | Process for producing ready-to-eat edible mushroom |
| CN104886551A (en) * | 2015-06-10 | 2015-09-09 | 青川海伶山珍商贸有限责任公司 | Production method of russula alutacea food |
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Application publication date: 20180216 |