CN109691534A - A kind of method that fresh needle mushroom is fresh-keeping - Google Patents
A kind of method that fresh needle mushroom is fresh-keeping Download PDFInfo
- Publication number
- CN109691534A CN109691534A CN201710989455.4A CN201710989455A CN109691534A CN 109691534 A CN109691534 A CN 109691534A CN 201710989455 A CN201710989455 A CN 201710989455A CN 109691534 A CN109691534 A CN 109691534A
- Authority
- CN
- China
- Prior art keywords
- fresh
- needle mushroom
- keeping
- fresh needle
- mushroom
- 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
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 238000007654 immersion Methods 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 239000003755 preservative agent Substances 0.000 claims abstract description 4
- 230000002335 preservative effect Effects 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000005057 refrigeration Methods 0.000 claims 1
- 238000004321 preservation Methods 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010003694 Atrophy Diseases 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000756137 Hemerocallis Species 0.000 description 1
- 241000446313 Lamella Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241000168036 Populus alba Species 0.000 description 1
- 241000124033 Salix Species 0.000 description 1
- 241000222433 Tricholomataceae Species 0.000 description 1
- 241001106462 Ulmus Species 0.000 description 1
- 241000746966 Zizania Species 0.000 description 1
- 235000002636 Zizania aquatica Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000001467 acupuncture Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 244000059217 heterotrophic organism Species 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- 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
-
- 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
Landscapes
- 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)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of methods that fresh needle mushroom is fresh-keeping, comprising: selects fresh needle mushroom；To the cleaning of fresh needle mushroom, drain processing；The fresh needle mushroom handled well is put into immersion treatment in fresh-keeping liquid, fresh-keeping liquid ingredient is respectively sodium chloride 0.05%, and citric acid 0.6%, concentration is respectively sodium chloride 0.075%, and citric acid 0.02%, soaking time is 3~5 minutes；Fresh needle mushroom after immersion is pulled out and is cleaned with clear water, and is drained；Needle mushroom is packed using preservative film, and is put in indoor 16~18 DEG C of shady place.Compared with prior art, the invention has the following beneficial effects: the preservation time for extending fresh needle mushroom and shelf life, the commodity value of fresh needle mushroom is improved, enhances competition of the fresh needle mushroom in market for farm products.
Description
Technical field
The invention belongs to field of food preservation, specially a kind of method that fresh needle mushroom is fresh-keeping.
Background technique
Needle mushroom, scientific name hair handle money bacterium, also known as hair handle small fire mushroom, plain mushroom, dried mushroom, plain wild rice, freeze bacterium, golden mushroom, intelligence at structure bacterium
Power mushroom etc..Because its stem is elongated, like day lily, therefore claims needle mushroom, belong to Agaricales Tricholomataceae needle gold mushroom category, be a kind of bacterium algae lichens
Class.
Needle mushroom is widely distributed in nature, and in China North gets Heilungkiang, south is equal west to Xinjiang from the east of Jiangsu to Yunnan
It is suitble to the growth of needle mushroom.Needle mushroom is free of chlorophyll, does not have photosynthesis, cannot manufacture carbohydrate, but completely may be used
It grows in a dark environment, it is necessary to ready-made organic substance is absorbed from culture medium, such as carbohydrate, protein and fat
Degradation product is metatrophy type, is a kind of heterotrophic organism, belongs to basidiomycetes.Needle mushroom is a kind of timber saprophytic bacteria, is easily grown in
On the withered trunk and stub of the broad leaf trees such as willow, elm, white poplar.
The content of needle mushroom amino acid is very rich, is higher than general mushroom class, and the content of especially lysine is especially high, relies ammonia
Acid has the function of promoting children's intelligence development.Contain protein 8.87% in needle mushroom dry product, carbohydrate 60.2% is thick fine
Victor 7.4% has very high medicinal dietary function, often edible to prevent and treat canker.Contained a kind of substance in needle mushroom
With good antitumaous effect.Needle mushroom is both a kind of ticbit and preferable health food,
But fresh needle mushroom is placed 2~3 days at normal temperature intolerant to preservation after adopting, cap and lamella start rupture of membranes,
Parachute-opening, dehydration, atrophy, brown stain, or even rot, stem elongation, commodity value decline is even lost.Therefore, fresh acupuncture needle is solved
The post-harvest fresh-keeping problem of mushroom, extends its shelf life, is of great significance to needle mushroom production is developed.
Summary of the invention
Goal of the invention: in view of the above shortcomings of the prior art, proposing a kind of method that fresh needle mushroom is fresh-keeping, new to solve
Fresh needle mushroom moisture loss, microorganism growth and breeding, lead to the problem of bad biochemical reactions.
Technical solution: the invention discloses a kind of methods that fresh needle mushroom is fresh-keeping, method includes the following steps:
Step 1: selecting fresh needle mushroom；
Step 2: to the cleaning of fresh needle mushroom, draining processing；
Step 3: the fresh needle mushroom handled well is put into immersion treatment in fresh-keeping liquid；
Step 4: the fresh needle mushroom after immersion being pulled out and is cleaned with clear water, and is drained；
Step 5: needle mushroom being packed using preservative film, and is refrigerated.
Further, in step 3, fresh-keeping liquid ingredient is respectively sodium chloride 0.05%, citric acid 0.6%.
Further, in step 3, soak concentration is respectively sodium chloride 0.075%, citric acid 0.02%.
Further, in step 3, soaking time is 3~5 minutes.
Further, in step 5, refrigerated storage temperature is 0~3 DEG C.
Compared with prior art, the invention has the following beneficial effects: the preservation time for extending fresh needle mushroom and goods
The frame phase improves the commodity value of fresh needle mushroom, enhances competition of the fresh needle mushroom in market for farm products.
Specific embodiment
With specific embodiment, the present invention is described in further detail below, it should be noted that above embodiments are only
Limited to illustrate technical solution of the present invention, those of ordinary skill in the art technical solution of the present invention is done its
He modifies or equivalent replacement should all cover without departing from the spirit and principle of technical solution of the present invention in right of the invention
In claimed range.
Select fresh needle mushroom；To the cleaning of fresh needle mushroom, drain processing；The fresh needle mushroom handled well is put into guarantor
Immersion treatment in fresh liquid, fresh-keeping liquid ingredient are respectively sodium chloride 0.05%, and citric acid 0.6%, concentration is respectively sodium chloride
0.075%, citric acid 0.02%, soaking time is 3~5 minutes；Fresh needle mushroom after immersion is pulled out and is cleaned with clear water, and
It drains；Needle mushroom is packed using preservative film, and is put in indoor 16~18 DEG C of shady place.
Claims (5)
1. a kind of method that fresh needle mushroom is fresh-keeping, which comprises the following steps:
Step 1: selecting fresh needle mushroom；
Step 2: to the cleaning of fresh needle mushroom, draining processing；
Step 3: the fresh needle mushroom handled well is put into immersion treatment in fresh-keeping liquid；
Step 4: the fresh needle mushroom after immersion being pulled out and is cleaned with clear water, and is drained；
Step 5: needle mushroom being packed using preservative film, and is refrigerated.
2. a kind of fresh-keeping method of fresh needle mushroom according to claim 1, it is characterised in that: fresh-keeping in the step 3
Liquid ingredient is respectively sodium chloride 0.05%, citric acid 0.6%.
3. a kind of fresh-keeping method of fresh needle mushroom according to claim 1, it is characterised in that: in the step 3, impregnate
Liquid concentration is respectively sodium chloride 0.075%, citric acid 0.02%.
4. a kind of fresh-keeping method of fresh needle mushroom according to claim 1, it is characterised in that: in the step 3, impregnate
Time is 3~5 minutes.
5. a kind of fresh-keeping method of fresh needle mushroom according to claim 1, it is characterised in that: in the step 5, refrigeration
Temperature is 0~3 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710989455.4A CN109691534A (en) | 2017-10-23 | 2017-10-23 | A kind of method that fresh needle mushroom is fresh-keeping |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710989455.4A CN109691534A (en) | 2017-10-23 | 2017-10-23 | A kind of method that fresh needle mushroom is fresh-keeping |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109691534A true CN109691534A (en) | 2019-04-30 |
Family
ID=66225619
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710989455.4A Pending CN109691534A (en) | 2017-10-23 | 2017-10-23 | A kind of method that fresh needle mushroom is fresh-keeping |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109691534A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114145336A (en) * | 2021-12-03 | 2022-03-08 | 江苏盛泽农业开发有限公司 | Fruit and vegetable fresh-keeping process method |
-
2017
- 2017-10-23 CN CN201710989455.4A patent/CN109691534A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114145336A (en) * | 2021-12-03 | 2022-03-08 | 江苏盛泽农业开发有限公司 | Fruit and vegetable fresh-keeping process method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190430 |
|
| WD01 | Invention patent application deemed withdrawn after publication |