CN109549180A - Normal juice fast-freezed wild edible mushroom processing technology - Google Patents
Normal juice fast-freezed wild edible mushroom processing technology Download PDFInfo
- Publication number
- CN109549180A CN109549180A CN201710870301.3A CN201710870301A CN109549180A CN 109549180 A CN109549180 A CN 109549180A CN 201710870301 A CN201710870301 A CN 201710870301A CN 109549180 A CN109549180 A CN 109549180A
- Authority
- CN
- China
- Prior art keywords
- edible mushroom
- water
- processing technology
- normal juice
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Abstract
The present invention discloses a kind of Normal juice fast-freezed wild edible mushroom processing technology, comprising the following steps: Step 1: the edible mushroom after sorting is impregnated 2h-4h in salt and the mixed salt water of water 1:5 ratio；Step 2: by dry blowing 20min-30min after the edible mushroom cleaning after immersion；Step 3: the edible mushroom after dry blowing to be cut into the sheet of long 15cm, width 10cm with slicer；Step 4: spare at cooling after brine with 1000g-1200g water, 200g-250g spice, 30g-50g edible salt and the infusion of 20g-30g white sugar；Step 5: the edible mushroom piece of 1000g-1200g is stirred with brine；Step 6: pack；Step 7: being refrigerated in the environment of -10 DEG C -0 DEG C.The present invention makes prepared food using dry blowing, and uses Physical temperature-lowering fixation, and whole flow process safety, health are not incorporated into any additive.
Description
Technical field
The invention belongs to Edible mushroom processing fields, and in particular to a kind of Normal juice fast-freezed wild edible mushroom processing technology.
Background technique
Currently, the processing technology of wild edible fungus frozen product is all after wild edible fungus to be cleaned to rear plate opening or entire freezing,
Add sodium pyrosulfite colour it is quick-frozen after be put into the storage indoor storage of 18 degrees below zero, this method is easy to make wild edible fungus
It is rotten, and pyrosulfurous acid sodium additives harm to the human body is big, if long-term excess is edible, human liver kidney can be caused to injure, sternly
Weight will cause acute poisoning, even result in death.
Summary of the invention
The technical problems to be solved by the invention are in view of the above shortcomings of the prior art, to provide a kind of quick-frozen open country of Normal juice
Raw edible mushroom processing technology makes prepared food using dry blowing, and uses Physical temperature-lowering fixation, and whole flow process safety, health are not incorporated into
Any additive.
The technical scheme adopted by the invention is that: a kind of Normal juice fast-freezed wild edible mushroom processing technology, comprising the following steps:
Step 1: the edible mushroom after sorting is impregnated 2h-4h in salt and the mixed salt water of water 1:5 ratio；
Step 2: by dry blowing 20min-30min after the edible mushroom cleaning after immersion；
Step 3: the edible mushroom after dry blowing to be cut into the sheet of long 15cm, width 10cm with slicer；
Step 4: with 1000g-1200g water, 200g-250g spice, 30g-50g edible salt and 20g-30g white sugar infusion
It is spare at cooling after brine；
Step 5: the edible mushroom piece of 1000g-1200g is stirred with brine；
Step 6: pack；
Step 7: being refrigerated in the environment of -10 DEG C -0 DEG C.
In one embodiment, in step 1, edible mushroom impregnates 4h in salt water.
In one embodiment, in step 2, dry blowing 30min.
In one embodiment, in step 4, with 1200g water, 250g spice, 50g edible salt and 30g white sugar infusion
At brine.
In one embodiment, in step 5, edible mushroom piece and the brine of 1200g are stirred.
The beneficial effects of the present invention are: the present invention makes prepared food using dry blowing, and uses Physical temperature-lowering fixation, entire to flow
Cheng Anquan, health are not incorporated into any additive；There is the Normal juice fast-freezed wild edible mushroom processed mouthfeel to slide, and tender, color, smell and taste are all
Full advantage is current most healthy green wild edible fungus, while facilitating consumer edible；Meanwhile it solving previous because not
It can process wild edible fungus and bring eats difficult problem, also guarantee that wild edible fungus does not allow perishable, safe and healthy, nothing
Poison will not influence mycoplasma jelly again after thawing.
Specific embodiment
Below in conjunction with specific embodiment, invention is further described in detail.
A kind of Normal juice fast-freezed wild edible mushroom processing technology, comprising the following steps:
Step 1: the edible mushroom after sorting is impregnated 2h-4h in salt and the mixed salt water of water 1:5 ratio；
Step 2: by dry blowing 20min-30min after the edible mushroom cleaning after immersion；
Step 3: the edible mushroom after dry blowing to be cut into the sheet of long 15cm, width 10cm with slicer；
Step 4: with 1000g-1200g water, 200g-250g spice, 30g-50g edible salt and 20g-30g white sugar infusion
It is spare at cooling after brine；
Step 5: the edible mushroom piece of 1000g-1200g is stirred with brine；
Step 6: pack；
Step 7: being refrigerated in the environment of -10 DEG C -0 DEG C.
In the present embodiment, in step 1, edible mushroom impregnates 4h in salt water.
In the present embodiment, in step 2, dry blowing 30min.
In the present embodiment, in step 4, with 1200g water, 250g spice, 50g edible salt and 30g white sugar infusion at halogen
Water.
In the present embodiment, in step 5, edible mushroom piece and the brine of 1200g are stirred.
The present invention makes prepared food using dry blowing, and uses Physical temperature-lowering fixation, and whole flow process safety, health are not incorporated into and appoint
What additive；The Normal juice fast-freezed wild edible mushroom processed has the advantages that mouthfeel cunning is tender, looks good, smell good and taste good, and is current most healthy
Green wild edible fungus, while facilitating consumer edible；Meanwhile it solving and being brought in the past because wild edible fungus will not be processed
Edible difficult problem, also guarantee wild edible fungus do not allow it is perishable, safe and healthy, nontoxic, even if thaw after freeze again will not
Influence mycoplasma.
A specific embodiment of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.
Claims (5)
1. a kind of Normal juice fast-freezed wild edible mushroom processing technology, it is characterised in that: the following steps are included:
Step 1: the edible mushroom after sorting is impregnated 2h-4h in salt and the mixed salt water of water 1:5 ratio；
Step 2: by dry blowing 20min-30min after the edible mushroom cleaning after immersion；
Step 3: the edible mushroom after dry blowing to be cut into the sheet of long 15cm, width 10cm with slicer；
Step 4: with 1000g-1200g water, 200g-250g spice, 30g-50g edible salt and 20g-30g white sugar infusion at halogen
Cooling is spare after water；
Step 5: the edible mushroom piece of 1000g-1200g is stirred with brine；
Step 6: pack；
Step 7: being refrigerated in the environment of -10 DEG C -0 DEG C.
2. Normal juice fast-freezed wild edible mushroom processing technology according to claim 1, it is characterised in that: in step 1, eat
Bacterium impregnates 4h in salt water.
3. Normal juice fast-freezed wild edible mushroom processing technology according to claim 1, it is characterised in that: in step 2, dry blowing
30min。
4. Normal juice fast-freezed wild edible mushroom processing technology according to claim 1, it is characterised in that: in step 4, use
1200g water, 250g spice, 50g edible salt and 30g white sugar infusion are at brine.
5. Normal juice fast-freezed wild edible mushroom processing technology according to claim 1, it is characterised in that:, will in step 5
Edible mushroom piece and the brine of 1200g is stirred.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710870301.3A CN109549180A (en) | 2017-09-24 | 2017-09-24 | Normal juice fast-freezed wild edible mushroom processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710870301.3A CN109549180A (en) | 2017-09-24 | 2017-09-24 | Normal juice fast-freezed wild edible mushroom processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109549180A true CN109549180A (en) | 2019-04-02 |
Family
ID=65861916
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710870301.3A Pending CN109549180A (en) | 2017-09-24 | 2017-09-24 | Normal juice fast-freezed wild edible mushroom processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109549180A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113973905A (en) * | 2021-11-04 | 2022-01-28 | 四川大学 | Truffle electron beam irradiation process capable of retaining original aroma and product |
-
2017
- 2017-09-24 CN CN201710870301.3A patent/CN109549180A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113973905A (en) * | 2021-11-04 | 2022-01-28 | 四川大学 | Truffle electron beam irradiation process capable of retaining original aroma and product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101731642B (en) | Process for preparing dried beef by dehydrating and salting | |
| CN102919885B (en) | Processing method of beefsteak | |
| CN102524908A (en) | Improved aquatic product antistaling agent | |
| CN103719229B (en) | Physical freshness preservation method of uncooked fish meat or fish fillets | |
| CN103960745A (en) | Method for deeply refrigerating, quickly freezing and preserving litopenaeus vannamei | |
| CN102405955B (en) | Frozen storage method of globefish | |
| CN105410741A (en) | Production method of ready-to-eat sea cucumbers | |
| CN104323328A (en) | Total-nutrition instant sea cucumber and preparation method thereof | |
| CN103005616B (en) | Method for sterilizing, quick-freezing and fresh-keeping prawns by acidic oxidizing electrolyzed water | |
| CN102763709A (en) | Process for producing chilled meat | |
| CN104930805A (en) | Refrigerator | |
| CN105831228A (en) | Poultry frozen-fresh meat low-temperature fresh-keeping partial freezing liquid having anti-oxidizing and anti-bacterial effects | |
| CN109953105A (en) | A kind of Larimichthys crocea quick-freezing fresh-keeping method | |
| CN109549180A (en) | Normal juice fast-freezed wild edible mushroom processing technology | |
| CN106332950A (en) | Frozen pork fresh-keeping technology | |
| CN106359531A (en) | Pork freezing process | |
| CN106912553A (en) | Little yellow croaker antistaling process | |
| CN111436480A (en) | Quality control method for chilled chicken and quality control device adopted by same | |
| CN102793210A (en) | Manufacturing method of sauce braised pork product | |
| CN104719428A (en) | Mutton maturation control technology | |
| CN104544250A (en) | Preparation process of duck meat string with cumin flavor | |
| CN109662265A (en) | A kind of manufacture craft for roast duck of boning | |
| CN114831162A (en) | Atlantic salmon fresh-keeping storage method | |
| CN103858997A (en) | Novel method for freezing and processing freshwater fish | |
| CN107432400B (en) | Improvement method of quick-frozen pork dumplings |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190402 |
|
| WD01 | Invention patent application deemed withdrawn after publication |