CN111887292A - Primary processing and storage method of stropharia rugoso-annulata - Google Patents
Primary processing and storage method of stropharia rugoso-annulata Download PDFInfo
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- CN111887292A CN111887292A CN202010845804.7A CN202010845804A CN111887292A CN 111887292 A CN111887292 A CN 111887292A CN 202010845804 A CN202010845804 A CN 202010845804A CN 111887292 A CN111887292 A CN 111887292A
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- annulata
- stropharia rugoso
- mushroom
- stropharia
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
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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
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- 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
Abstract
The invention relates to the technical field of mushroom processing, and discloses a primary processing and storage method of stropharia rugoso-annulata, which comprises the following steps: A. preselecting: selecting high-quality mature stropharia rugoso-annulata with stem length of more than 10cm and unbroken pileus for later use; B. pretreatment: b, removing 2-3 cm of roots of soil parts with weeds from the stropharia rugoso-annulata stalks screened in the step A, and scraping residual soil and weeds outside the stipe to ensure that the surface of the stropharia rugoso-annulata stalks appears to expose the natural color of fresh mushrooms for later use; C. cleaning: and D, pouring the fresh mushrooms treated in the step B into a bubble cleaning machine gently, and repeatedly cleaning for at least three times to ensure that the stropharia rugoso-annulata is cleaned thoroughly and the dust and sundries on the surface are cleaned. According to the primary processing and storage method of the stropharia rugoso-annulata, the stropharia rugoso-annulata is sliced, cleaned, de-enzymed, cooled and dried by air, so that the stropharia rugoso-annulata keeps original color, original taste and original nutrition, and finally the stropharia rugoso-annulata is subpackaged into small packages, so that the appearance is more attractive, the stropharia rugoso-annulata is more convenient to eat, and the.
Description
Technical Field
The invention relates to the technical field of mushroom processing, in particular to a primary processing and storage method of stropharia rugoso-annulata.
Background
Stropharia rugoso-annulata, fizea pseudo-black umbrella. The mushroom belongs to Basidiomycotina, Hymenomycetes, Agaricales, Strophariaceae and Stropharia, is one of ten mushroom species in the international mushroom trading market, is also a nutrient and healthy mushroom species recommended to developing countries by the United nations food and agriculture organization and the world health organization, contains a large amount of nutrient components, and can provide a large amount of beneficial components such as trace elements, antioxidant substances and the like required by the human body for the human body after being eaten for a long time.
However, the characteristics of mushrooms cause the difficulty in preservation and storage of the stropharia rugoso-annulata, so that the problem of how to adopt a processing technology for preserving the freshness and quality of the large-batch stropharia rugoso-annulata occurs. The existing storage and processing methods are as follows: refrigerating the whole mushroom at a temperature of between 1.5 and 2 ℃ below zero, quickly freezing the whole mushroom at a temperature of about 30 ℃ below zero, and salting the whole mushroom with salt water. The storage time of the existing whole stropharia rugoso-annulata in a refrigeration mode between minus 1.5 ℃ and 2 ℃ is 3 to 7 days, and after the storage time, the color of the stropharia rugoso-annulata becomes yellow and black, the whole stropharia rugoso-annulata becomes empty and soft, even becomes rotten and deteriorated, the taste becomes sour and has earthy smell, and the phenomenon of unsaled sale easily occurs when a large amount of fresh products are on the market. Although the storage time of the existing quick-freezing mode of the whole mushroom at about minus 30 ℃ is prolonged, the use is troublesome, the defrosting time is slow, the sale channel is limited, and the market feedback is common. Although the export demand of the salt water pickling is large abroad, the salt water pickling needs to be processed and packaged again after the salt water pickling is finished, the cost is high, the salt water pickling only plays a role in not overstocking products, and almost no profit is generated.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a primary processing and storage method for stropharia rugoso-annulata, which has the advantages of prolonging the storage time of the stropharia rugoso-annulata, keeping the color, taste and nutrition of fresh products all the time, being convenient to use, avoiding waste, being fried when opened and the like, and solves the problems that the storage time of the stropharia rugoso-annulata is short and the storage effect of the stropharia rugoso-annulata cannot be ensured in the traditional processing and storage method.
(II) technical scheme
In order to realize the purposes of prolonging the preservation time of the stropharia rugoso-annulata, keeping the color, the taste and the nutrition of the stropharia rugoso-annulata in a fresh state all the time, being convenient to use and free from waste, and being fried after being boiled, the invention provides the following technical scheme: a primary processing and storage method of stropharia rugoso-annulata comprises the following steps:
A. preselecting: selecting high-quality mature stropharia rugoso-annulata with stem length of more than 10cm and unbroken pileus for later use;
B. pretreatment: b, removing 2-3 cm of roots of soil parts with weeds from the stropharia rugoso-annulata stalks screened in the step A, and scraping residual soil and weeds outside the stipe to ensure that the surface of the stropharia rugoso-annulata stalks appears to expose the natural color of fresh mushrooms for later use;
C. cleaning: pouring the fresh mushrooms treated in the step B into a bubble cleaning machine gently, and repeatedly cleaning the fresh mushrooms for at least three times to ensure that the stropharia rugoso-annulata is thoroughly cleaned and dust and impurities on the surfaces of the stropharia rugoso-annulata are cleaned;
D. slicing: c, manually slicing the mushrooms cleaned in the step C, wherein the sliced thickness is not too thin or too thick, and the sliced thickness is controlled to be 1 cm;
E. and (3) cooling: putting the mushroom slices sliced in the step E into a cooling tank, and entering a cooling link, wherein the water in the cooling tank is circulating water and is cooled until the mushroom temperature is reduced to normal room temperature;
F. air drying: placing the mushroom slices cooled in the step F in an air drying chamber for air drying, wherein the moisture on the surfaces of the mushrooms is dried as much as possible in the process, so that the mushroom slices are prevented from being frozen together and cannot be separated in the quick-freezing process;
G. quick-freezing: c, putting the mushroom slices air-dried in the step G into a quick freezer for quick freezing, keeping the temperature of the quick freezer to be 40 ℃ below zero, and completely freezing the mushroom slices with a cooling effect;
H. and (3) vacuum packaging: quantitatively weighing the quick-frozen mushroom slices obtained in the step H, dividing into quantitative small parts, sequentially putting into a vacuum packaging machine for full-automatic vacuum packaging, and subpackaging into small packages, wherein the vacuum environment is not connected with the outside, so that the double fresh-keeping and quality-guaranteeing effects are achieved;
I. and (3) storing in a cold storage: and (3) putting the small-packet product subjected to vacuum packaging in the step (I) into a cold storage, wherein the temperature of the cold storage is not more than 1 ℃ at most, and the fresh-keeping time can be prolonged to 3 months.
Further, the cutter used for slicing and scraping in the step A and the step D is a bamboo cutter or a wood cutter.
Further, the temperature of the cleaning water in the gas cleaning machine in the step C is controlled between 35 ℃ and 40 ℃, and the flushing with the running water is kept.
Furthermore, the air-drying chamber in the step G should be kept in an aseptic environment, and in the air-drying process, the mushroom pieces need to be spread evenly one by one to ensure the air-drying efficiency and effect.
Furthermore, the bearing weight in the step I can be controlled to be 200g per serving, 500g per serving, 1Kg per serving, 2Kg per serving and the like according to requirements, and during the vacuum packaging process, the quick-frozen mushroom pieces are required to be spread and packaged.
(III) advantageous effects
Compared with the prior art, the invention provides a method for primarily processing and storing stropharia rugoso-annulata, which has the following beneficial effects:
1. the primary processing and storage method of the stropharia rugoso-annulata keeps the original color, the original taste and the original nutrition of the stropharia rugoso-annulata through slicing, air drying and quick freezing, and greatly prolongs the storage time.
2. The method for primarily processing and storing stropharia rugoso-annulata can greatly shorten the defrosting time by cutting into pieces with the thickness of 1 cm, and is more convenient and simpler to use and reduces unnecessary loss by using a small-package packaging mode.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A primary processing and storage method of stropharia rugoso-annulata comprises the following steps:
A. preselecting: selecting high-quality mature stropharia rugoso-annulata with stem length of more than 5cm and unbroken pileus for later use, and selecting high-quality stropharia rugoso-annulata with larger strains, so that the quality is higher, and the taste is better when the stropharia rugoso-annulata is eaten;
B. pretreatment: removing 2-3 cm of roots of soil parts with weeds from the stropharia rugoso-annulata stalks screened in the step A, then scraping residual soil and weeds outside the stipe to ensure that the surfaces of the stropharia rugoso-annulata stalks appear to expose the natural color of fresh mushrooms for later use, wherein the roots of the strains are generally hard and influence the taste, and after the roots are cut off, the cleaning is convenient, and the taste of slices can be enhanced;
C. cleaning: pouring the fresh mushrooms treated in the step B into a bubble cleaning machine gently, and cleaning the fresh mushrooms at least three times repeatedly to ensure that the stropharia rugoso-annulata is cleaned thoroughly, so that dust and impurities on the surface of the mushrooms are cleaned completely, wherein the bubble cleaning machine can utilize partial equipment box body in the front of the box body to inject a proper amount of water into the box body, the water temperature is heated through a heating pipe, the raw materials are in a rolling state under the combined action of the bubble machine and the water when passing through the box body, and are continuously pushed forward along with a mesh belt, the cleaning effect on the mushrooms can be ensured through multiple cleaning, strains can be prevented from being damaged, the appearances of the strains can be better protected, and the appearances of products are more complete and attractive;
D. slicing: c, manually slicing the mushrooms cleaned in the step C, wherein the sliced thickness is not too thin or too thick, the sliced thickness is controlled to be 1 cm, mechanical slicing seriously damages mushroom caps, the quality and the appearance are affected, the sliced thickness is not too thin or too thick, and the sliced thickness is 1 cm thick and is most suitable through test, so that the appearance is good, the taste is kept crisp and smooth, and the taste of the product is better preserved;
E. and (3) cooling: putting the mushroom slices sliced in the step E into a cooling tank, and entering a cooling link, wherein water in the cooling tank is required to be circulating water and is cooled to the normal room temperature, cooling the boiled mushroom slices by the circulating water, so that silt on the mushroom slices can not be removed, the cooling speed of the mushroom slices can be increased, and the temperature of the mushroom slices can be reduced more quickly;
F. air drying: placing the mushroom slices cooled in the step F in an air drying chamber for air drying, wherein the moisture on the surfaces of the mushrooms is dried as much as possible in the process, so that the problem that the mushroom slices are not frozen together and cannot be separated in the quick-freezing process is avoided, the storage time of the mushroom slices cannot be increased after the moisture in the mushroom slices is completely dried in the air, and the problem that a plurality of mushroom slices are stuck together due to the existence of the moisture in the quick-freezing process can be avoided, so that the storage of the mushroom slices is more convenient;
G. quick-freezing: putting the mushroom slices air-dried in the step G into a quick-freezing machine for quick freezing, keeping the temperature of the quick-freezing machine below 40 ℃, and completely freezing the mushroom slices with a cooling effect, wherein the mushroom slices are quickly frozen at the low temperature of below 40 ℃, so that the air-dried mushroom slices can be quickly cooled and frozen, the structure of the mushroom slices can be ensured as much as possible, the structure of the mushroom slices is prevented from being damaged, the nutrition and the moisture of mushroom bodies can be quickly locked after the mushroom slices are quickly frozen, the quality of the mushroom is unchanged, and the mushroom slices are processed and eaten after being opened and have the same taste as fresh mushrooms;
H. and (3) vacuum packaging: the quick-frozen mushroom pieces obtained in the step H are weighed quantitatively, divided into quantitative small parts, sequentially placed into a vacuum packaging machine for full-automatic vacuum packaging, sub-packaged into small packages, the vacuum environment is not connected with the outside, the effect of double preservation and quality guarantee is achieved, the quick-frozen mushroom pieces are weighed and vacuum packaged into independent small parts, the quality guarantee time of the mushroom pieces can be greatly prolonged, and the follow-up mushroom pieces can be conveniently taken and sold;
I. and (3) storing in a cold storage: putting the small bag products subjected to vacuum packaging in the step I into a cold storage, wherein the temperature of the cold storage is not more than 1 ℃ at most, the preservation time can be prolonged to 3 months, and the preservation time and the quality guarantee time of the mushroom slices can be greatly prolonged through low-temperature storage of the cold storage.
In another embodiment, the cutter that is used for the section and scrapes mud in step A and step D chooses for use bamboo cutter or wooden cutter, adopts bamboo cutter or wooden cutter, can avoid metal cutter and fungus mushroom contact, and leads to the fungus mushroom to receive the influence, the original taste of keeping fungus mushroom that can try hard to makee for the taste of mushroom piece is better.
In another embodiment, the temperature of the cleaning water in the air cleaning machine in the step C is controlled to be between 35 ℃ and 40 ℃, the water is kept to be washed, and the mushrooms are washed at a higher temperature, so that the silt outside the strains can be removed more effectively.
In another embodiment, the air-drying chamber in the step G should be kept in an aseptic environment, and in the air-drying process, one mushroom piece needs to be spread out uniformly to ensure the air-drying efficiency and effect, and the quality of the air-dried mushroom piece can be ensured by controlling the aseptic environment, so as to avoid the mushroom piece from being affected by harmful flora, and one mushroom piece is spread out to ensure the flatness of the mushroom piece in the air-drying process, so that the quick-freezing and packaging of the mushroom piece, and even the defrosting operation in use can be performed more conveniently.
In another embodiment, the bearing component in step I can be controlled to be in specifications of 200g one, 500g one, 1Kg one, 2Kg one, etc. as required, and during the vacuum packaging process, the quick-frozen mushroom pieces need to be spread and packaged, and through the packaging specifications of different sizes, the selection of users can be facilitated, so that the sale and use of the mushroom pieces are more convenient.
The invention has the beneficial effects that: the stropharia rugoso-annulata is sliced, cleaned, cooled and dried by blowing, so that the stropharia rugoso-annulata keeps original color, original taste and original nutrition, and finally is subpackaged into small packages, so that the appearance is more attractive, the eating is more convenient, and the stropharia rugoso-annulata is instantly boiled and fried.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The primary processing and storage method of stropharia rugoso-annulata is characterized by comprising the following steps of:
A. preselecting: selecting high-quality mature stropharia rugoso-annulata with stem length of more than 10cm and unbroken pileus for later use;
B. pretreatment: b, removing 2-3 cm of roots of soil parts with weeds from the stropharia rugoso-annulata stalks screened in the step A, and scraping residual soil and weeds outside the stipe to ensure that the surface of the stropharia rugoso-annulata stalks appears to expose the natural color of fresh mushrooms for later use;
C. cleaning: pouring the fresh mushrooms treated in the step B into a bubble cleaning machine gently, and repeatedly cleaning the fresh mushrooms for at least three times to ensure that the stropharia rugoso-annulata is thoroughly cleaned and dust and impurities on the surfaces of the stropharia rugoso-annulata are cleaned;
D. slicing: c, manually slicing the mushrooms cleaned in the step C, wherein the sliced thickness is not too thin or too thick, and the sliced thickness is controlled to be 1 cm;
E. and (3) cooling: putting the mushroom slices sliced in the step E into a cooling tank, and entering a cooling link, wherein the water in the cooling tank is circulating water and is cooled until the mushroom temperature is reduced to normal room temperature;
F. air drying: placing the mushroom slices cooled in the step F in an air drying chamber for air drying, wherein the moisture on the surfaces of the mushrooms is dried as much as possible in the process, so that the mushroom slices are prevented from being frozen together and cannot be separated in the quick-freezing process;
G. quick-freezing: c, putting the mushroom slices air-dried in the step G into a quick freezer for quick freezing, keeping the temperature of the quick freezer to be 40 ℃ below zero, and completely freezing the mushroom slices with a cooling effect;
H. and (3) vacuum packaging: quantitatively weighing the quick-frozen mushroom slices obtained in the step H, dividing into quantitative small parts, sequentially putting into a vacuum packaging machine for full-automatic vacuum packaging, and subpackaging into small packages, wherein the vacuum environment is not connected with the outside, so that the double fresh-keeping and quality-guaranteeing effects are achieved;
I. and (3) storing in a cold storage: and (3) putting the small-packet product subjected to vacuum packaging in the step (I) into a cold storage, wherein the temperature of the cold storage is not more than 1 ℃ at most, and the fresh-keeping time can be prolonged to 3 months.
2. The primary stropharia rugoso-annulata processing and storing method according to claim 1, characterized in that the cutter used for slicing and scraping in the steps A and D is selected from bamboo cutter or wood cutter.
3. The primary processing and storage method of Stropharia rugosoannulata according to claim 1, wherein the temperature of the water for washing in the air washer in step C is controlled between 35 ℃ and 40 ℃ and the water is kept to be washed.
4. The primary processing and storing method for Stropharia rugosoannulata according to claim 1, wherein the air drying chamber in step G is kept in a sterile environment, and during the air drying process, the mushroom pieces are spread evenly to ensure the efficiency and effect of air drying.
5. The primary processing and storage method of Stropharia rugosoannulata according to claim 1, wherein the loading weight in step I can be controlled to be 200g per serving, 500g per serving, 1Kg per serving, 2Kg per serving and the like according to requirements, and during the vacuum packaging process, the quick-frozen pieces of the Stropharia rugosoannulata are required to be spread out and packaged.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010845804.7A CN111887292A (en) | 2020-08-20 | 2020-08-20 | Primary processing and storage method of stropharia rugoso-annulata |
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| CN202010845804.7A CN111887292A (en) | 2020-08-20 | 2020-08-20 | Primary processing and storage method of stropharia rugoso-annulata |
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| CN111887292A true CN111887292A (en) | 2020-11-06 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114916375A (en) * | 2022-04-28 | 2022-08-19 | 大理荣漾核桃机械制造有限公司 | Edible fungus cultivation and processing system and method |
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2020
- 2020-08-20 CN CN202010845804.7A patent/CN111887292A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114916375A (en) * | 2022-04-28 | 2022-08-19 | 大理荣漾核桃机械制造有限公司 | Edible fungus cultivation and processing system and method |
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