CN1092944A - Wild edible fungus fresh-keeping can and technology - Google Patents
Wild edible fungus fresh-keeping can and technology Download PDFInfo
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- CN1092944A CN1092944A CN 93103300 CN93103300A CN1092944A CN 1092944 A CN1092944 A CN 1092944A CN 93103300 CN93103300 CN 93103300 CN 93103300 A CN93103300 A CN 93103300A CN 1092944 A CN1092944 A CN 1092944A
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Abstract
A kind of wild edible fungus fresh-keeping can and technology, adorn 0.3% light salt brine and saliferous is lower than 0.15% wild mushrooms in jar, adopt the HTHP quick sterilization, slowly add the gentle gradient temperature reduction technology that successively decreases, keep the original color of wild bacterium, glass jar percentage of damage can be reduced to below 0.1%.
Description
The present invention relates to wild edible fungus can and its production technology, require to keep its wild color.
Tradition tinned food contains NaCl and is not less than 2%, citric acid 0.5-1.0%, even also has other chemical substance, processing method is more outmoded, mainly is that the sterilizing time of heating is long as the CN1088747A process for water packed Armillaria matsutake, is generally 60 minutes, so that edible mushroom loses its original delicate flavour in jar, thalline is soft by embrittlement, and color also changes, and secondly is that jar interior saliferous is too much, become salt-like prod, more lose natural flavor.
Japan has adopted newer technology to keep edible mushroom fresh, its practice is to make edible mushroom freezing or through FAR INFRARED HEATING before the tinning, make the thalline surface form a harder pericarp, still to immerse after the saline treatment tinning then or be dipped in the higher solution of salt content, as J61173746 and J62232354.
The purpose of this invention is to provide a kind of natural flavour mountaineous wild edible fungus tinned food and production technology thereof that keep.
The sealing of this can is equipped with salt content and is lower than 0.3% light salt brine and salt content and is lower than 0.15% wild edible fungus, and kind is matsutake, chicken
, wizened bacterium and bolete etc.Do not contain any chemistry lacquer and add agent.
Process is as follows: select materials, clean, give boil, rinsing, classification, metering, tinning, a jar full saliferous be lower than 0.3% light salt brine fresh-keeping liquid, sterilization after the sealed cans.
Above-mentioned technology is the traditional handicraft program of fruit, canned vegetables food, and main points of the present invention are few salt, quick sterilization and by the gradient cooling of successively decreasing.Details are as follows:
1. heat: at first firmly the interior injection 50 degree hot water of retort fill up the space between the can.Feed supersaturated vapor subsequently and progressively heat up, in 20 minutes, make water temperature progressively reach 120 ℃ ± 2 ℃.
2. sterilization: heat up rapidly keep 125 ℃ 5 minutes ± 1 minute.
3. cooling: the retort intake-discharge pipe is open simultaneously, keeps flow to equate, 100 ℃ of boiling water of the constant input of interior pressure 2 minutes, and 80 ℃ of hot water 2 minutes, 60 ℃ of hot water 2 minutes, 40 ℃ of hot water 2 minutes, normal-temperature water 80 minutes ± 5 minutes is by the gradient temperature cooling of successively decreasing.
Adopt above-mentioned technology, heat up, temperature fall time is long, can internal and external temperature basically identical, so glass jar percentage of damage is lower than 0.1%, and the high temperature sterilization time is short, and is favourable fresh-keeping, and the maintenance nutrients is constant.
Claims (6)
1, a kind of wild edible fungus fresh-keeping can is characterized in that being equipped with in the hermetically sealed can saliferous and is lower than 0.8% light salt brine and saliferous and is lower than 0.15% wild edible fungus.
2, a kind of wild edible fungus fresh-keeping can production technology, edible mushroom is boiled through selecting materials, clean, giving, rinsing, classification, metering, tinning, sterilization, it is characterized in that the edible mushroom tinning after jar completely be lower than 0.8% light salt brine fresh-keeping liquid, sealed cans are sent into retort again, utilize hot water and steam progressively to heat up, the high temperature quick sterilization is reduced to normal temperature by gradient temperature again and is taken the dish out of the pot.
3, can according to claim 1 is characterized in that being the wild bacterium of single variety in the can, mainly is matsutake, chicken
, bolete, wizened bacterium.
4, as technology as described in the claim 2, it is characterized in that described temperature-rise period, add 50 ℃ of hot water earlier and fill up between jar behind the space that feed steam and progressively be warming up to 120 ℃ ± 2 ℃, the time is 20 minutes ± 2 minutes.
5, as technology as described in the claim 2, it is characterized in that described sterilization process, be warming up to 125 ℃ ± 2 ±, 5 minutes ± 1 minute retention time.
6, as technology as described in the claim 2, it is characterized in that described cooling procedure, time is 40 minutes ± 5 minutes, open intake-discharge pipe simultaneously, it is constant to keep flow to equate to reach pot inner pressure, and water inlet was complied with 100 ℃ of boiling water of cold injection 2 minutes, 80 ℃ of hot water 2 minutes, 60 ℃ of hot water 2 minutes, 40 ℃ of hot water 2 minutes, normal-temperature water 30 minutes ± 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93103300 CN1092944A (en) | 1993-03-18 | 1993-03-18 | Wild edible fungus fresh-keeping can and technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93103300 CN1092944A (en) | 1993-03-18 | 1993-03-18 | Wild edible fungus fresh-keeping can and technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1092944A true CN1092944A (en) | 1994-10-05 |
Family
ID=4984582
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 93103300 Pending CN1092944A (en) | 1993-03-18 | 1993-03-18 | Wild edible fungus fresh-keeping can and technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1092944A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058852C (en) * | 1996-06-24 | 2000-11-29 | 陈生全 | Wild edible fungi series banquet and making method |
| CN103461964A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Sweet and sour canned bolete |
| CN104256571A (en) * | 2014-09-30 | 2015-01-07 | 肖应刚 | Cold temperature type pressure-variable circulating technology for primary processing of polyporus |
| CN106689341A (en) * | 2015-08-11 | 2017-05-24 | 天津市庆祥农业科技有限公司 | Processing technique of wild edible fungi |
| CN107048299A (en) * | 2017-04-06 | 2017-08-18 | 广州润圆食品有限公司 | A kind of preparation method and application of long-boiled soup can |
| CN109198605A (en) * | 2018-10-07 | 2019-01-15 | 毕玉玲 | Fried bolete can |
| CN109349337A (en) * | 2018-10-07 | 2019-02-19 | 毕玉玲 | A kind of bolete can |
| CN111392138A (en) * | 2020-03-31 | 2020-07-10 | 连云港佑源医药设备制造有限公司 | Sterilization packaging method for plastic packaging food |
-
1993
- 1993-03-18 CN CN 93103300 patent/CN1092944A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058852C (en) * | 1996-06-24 | 2000-11-29 | 陈生全 | Wild edible fungi series banquet and making method |
| CN103461964A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Sweet and sour canned bolete |
| CN104256571A (en) * | 2014-09-30 | 2015-01-07 | 肖应刚 | Cold temperature type pressure-variable circulating technology for primary processing of polyporus |
| CN106689341A (en) * | 2015-08-11 | 2017-05-24 | 天津市庆祥农业科技有限公司 | Processing technique of wild edible fungi |
| CN107048299A (en) * | 2017-04-06 | 2017-08-18 | 广州润圆食品有限公司 | A kind of preparation method and application of long-boiled soup can |
| CN109198605A (en) * | 2018-10-07 | 2019-01-15 | 毕玉玲 | Fried bolete can |
| CN109349337A (en) * | 2018-10-07 | 2019-02-19 | 毕玉玲 | A kind of bolete can |
| CN111392138A (en) * | 2020-03-31 | 2020-07-10 | 连云港佑源医药设备制造有限公司 | Sterilization packaging method for plastic packaging food |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |