CN112352625A - Morchella strain stick and processing method thereof - Google Patents

Morchella strain stick and processing method thereof Download PDF

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Publication number
CN112352625A
CN112352625A CN202011251883.5A CN202011251883A CN112352625A CN 112352625 A CN112352625 A CN 112352625A CN 202011251883 A CN202011251883 A CN 202011251883A CN 112352625 A CN112352625 A CN 112352625A
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parts
morchella
temperature
slag
supplement
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黎丹
高谋
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Zunyi Xinxin Edible Fungus Professional Cooperative
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Zunyi Xinxin Edible Fungus Professional Cooperative
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G18/00—Cultivation of mushrooms
    • A01G18/20—Culture media, e.g. compost
    • 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
    • A23B7/04—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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Environmental Sciences (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides a morchella strain stick which is prepared from the following raw materials in parts by weight: 50-70 parts of canna edulis ker slag, 20-30 parts of bagasse, 30-40 parts of cassava slag, 20-30 parts of soybean meal, 1-2 parts of phosphorus supplement, 1-2 parts of potassium supplement, 0.5-1 part of selenium supplement, 30-50 parts of coix seed bran, 0.1-0.5 part of chlorogenic acid and 1-1.5 parts of apple slag, the canna slag is ammoniated canna slag, the bagasse is wet bagasse with sugar content of 2-5% and water content of 40-50%, the cassava is cassava dregs with protein content of 5-10%, the phosphorus supplement is calcium superphosphate, the potassium supplement is plant ash, the selenium supplement is plant organic selenium, the canna edulis ker residue, bagasse, cassava residue and soybean meal are used as raw materials, and coix seed bran is used for providing various beneficial components and active amino acids for the morchella esculenta, so that the survival rate and the growth speed of the morchella esculenta are further improved.

Description

Morchella strain stick and processing method thereof
Technical Field
The invention relates to a morchella strain stick and a processing method thereof, belonging to the technical field of edible fungi.
Background
Morchella is also called morchella, belongs to Ascomycotina, Panorales, Morchellacaceae and Morchella, is one of rare edible fungi which are precious in the world, and is named as a plurality of shady fruiting bodies of Morchella, because the pileus is concave-convex to form a honeycomb shape, and the shape of the pileus is exactly like that of a turned-over morchella (stomach). Morchella, a low-temperature and high-humidity fungus, is fond of yin, and has various soil environments and vegetation types required by growth, so that the yield of the morchella is directly related to the rainfall in spring and summer. It is a famous rare edible and medicinal fungus recognized in the world, has unique fragrance, rich nutrients, complete functions and obvious eating effect, is rich in amino acids and organic germanium required by human body, and has the functions of invigorating kidney, strengthening Yang, nourishing brain, refreshing, etc. The sea cucumber fish is obvious in anti-cancer effect, has strong inhibition effect on myoma cells, has high edible value and medical value, is called as 'land fish' in the United states, and is always used as a high-grade tonic for human nutrition in developed countries such as Europe and America. It is mainly distributed in Yunnan, Sichuan, Gansu, Xinjiang, Shaanxi, Liaoning places, etc., and Morchella is also found in Anhui and Henan. Due to the rich nutrient components and important medicinal value of morchella, the morchella is called as a natural, nutritional and multifunctional health food.
In the existing process of processing morchella, the morchella is dehydrated by adopting the modes of drying in the sun, drying or freeze-drying and the like, so that the morchella can be stored for a long time, but the specific smell and the nutrient components of the morchella are seriously lost, and rich selenium contained in the morchella is a component of human erythrocyte glutathione peroxidase, so that a large amount of oxygen molecules can be transported to inhibit malignant tumors and inactivate cancer cells; in addition, the antioxidant effect of vitamin E can be enhanced. The antioxidant effect of selenium changes the generation direction of carcinogens and detoxifies them by conjugation, thus reducing or eliminating the risk of carcinogenesis. The product is processed into food and beverage products to protect original nutrition from loss.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a morchella strain stick and a processing method thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention is realized by the following technical scheme: the utility model provides a hickory chick bacterial fungus stick which characterized in that: the composite material is prepared from the following raw materials in parts by weight: 50-70 parts of canna edulis ker slag, 20-30 parts of bagasse, 30-40 parts of cassava slag, 20-30 parts of soybean meal, 1-2 parts of phosphorus supplement, 1-2 parts of potassium supplement, 0.5-1 part of selenium supplement, 30-50 parts of coix seed bran, 0.1-0.5 part of chlorogenic acid and 1-1.5 parts of apple slag.
Further, the canna slag is ammoniated canna slag, the bagasse is wet bagasse with sugar content of 2-5% and water content of 40-50%, the cassava is cassava slag with protein content of 5-10%, the phosphorus supplement is calcium superphosphate, the potassium supplement is plant ash, and the selenium supplement is plant organic selenium.
Further, taking fresh morchella, pretreating, cleaning, draining, preserving, refrigerating and drying.
Further, the pretreatment is to soak fresh morchella in a soak solution, wherein the soak solution is prepared from the following components in parts by weight: 100 parts of water, 0.1-0.3 part of salt, 0.05-0.1 part of sophora flower extract, 0.05-0.1 part of fresh reed rhizome extract and 0.05-0.1 part of tea seed extract.
Further, the draining is carried out in a rotary air blowing mode, and the draining temperature is 3-10 ℃.
Further, the fresh-keeping treatment adopts spraying of fresh-keeping liquid, and then wrapping with a fresh-keeping film; the fresh-keeping liquid is prepared from the following components in parts by weight: 100 parts of water, 0.1-0.5 part of bighead atractylodes rhizome extract and 0.1-0.5 part of radix pseudostellariae extract.
Further, the refrigeration process comprises the steps of:
(1) selecting fresh morchella, cleaning, airing and shredding;
(2) quickly freezing Morchella esculenta, and stopping when the center temperature of Morchella esculenta reaches-8 deg.C to-11 deg.C;
(3) drying the quick-frozen morchella esculenta mycelium, uniformly raising the temperature to 85 ℃ within 0.8h, and keeping the temperature for 1.8-2.1 h; reducing the temperature to 60-65 ℃ at a constant speed, and keeping for 1-1.3 h; the temperature is reduced to 50-60 ℃ at a constant speed for 0.8-1.2h, and the temperature is kept for 1.8-2.3 h.
(4) Quickly freezing the morchella until the central temperature reaches-12 deg.C; the drying process is that the temperature is uniformly increased to 65 ℃ within 0.5h, and the temperature is kept for 1.0 h; reducing the temperature to 55 ℃ at a constant speed for 1 hour, and keeping the temperature for 3.0 hours; and (3) reducing the temperature to 25 ℃ at a constant speed for 1.0h, keeping the refrigeration time of 1.5 for 1-3 days, and keeping the refrigeration temperature at 1-3 ℃.
Further, the drying is performed by freeze drying or low-temperature drying.
Further, the low-temperature drying is to stir-fry the morchella in a sealed environment containing 90 to 95 percent (volume ratio) of nitrogen at 55 to 70 ℃.
The invention has the beneficial effects that:
(1) the nutrient components in the morchella can be effectively reserved after the pretreatment, cleaning, draining, fresh-keeping treatment, refrigeration and drying of the fresh morchella. Compared with the existing mode of directly drying the morchella, the method provided by the invention is additionally provided with the steps of draining, refrigerating and the like before drying, so that the color, the aroma and the taste of the morchella can be better kept.
(2) The method takes canna edulis ker slag, bagasse, cassava slag and bean pulp as raw materials, and is supplemented with a phosphorus supplement, a potassium supplement, a selenium supplement and coix seed bran, so that crude protein, starch and cellulose in the canna edulis ker slag are fully utilized; cellulose, crude protein, and saccharides in bagasse; cellulose and crude protein in the manioc waste; a large amount of crude protein in the soybean meal is supplemented with a phosphorus supplement, a potassium supplement and a selenium supplement to supplement various elements required by the growth of the morchella esculenta, and coix seed bran is used for providing various beneficial components and active amino acids for the morchella esculenta, so that the survival rate and the growth speed of the morchella esculenta are further improved.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1: the toadstool strain fungus stick is composed of the following raw materials in parts by weight: 50 parts of canna edulis ker slag, 20 parts of bagasse, 30 parts of cassava slag, 20 parts of soybean meal, 1 part of phosphorus supplement, 1 part of potassium supplement, 0.5 part of selenium supplement, 30 parts of coix seed bran, 0.1 part of chlorogenic acid and 1 part of apple pomace.
In this embodiment: the canna slag is aminated canna slag, the bagasse is wet bagasse with sugar content of 2% and water content of 40%, the cassava is cassava slag with protein content of 5%, the phosphorus supplement is calcium superphosphate, the potassium supplement is plant ash, and the selenium supplement is plant organic selenium.
In this embodiment: a processing method of a toadstool strain mushroom stick comprises the following steps: taking fresh morchella, pretreating, cleaning, draining, preserving, refrigerating and drying.
In this embodiment: the pretreatment is to soak fresh morchella in a soak solution, wherein the soak solution is prepared from the following components in parts by weight: 100 parts of water, 0.2 part of salt, 0.07 part of sophora flower extract, 0.07 part of fresh reed rhizome extract and 0.07 part of tea seed extract.
In this embodiment: the draining is carried out in a rotary blowing mode, the draining temperature is 3 ℃, the preservation treatment adopts the spraying of preservation solution, and then the preservation solution is wrapped by a preservative film; the fresh-keeping liquid is prepared from the following components in parts by weight: 100 parts of water, 0.3 part of bighead atractylodes rhizome extract and 0.3 part of radix pseudostellariae extract.
In this embodiment: the refrigeration treatment comprises the following steps:
(1) selecting fresh morchella, cleaning, airing and shredding;
(2) quickly freezing Morchella esculenta, and stopping when the center temperature of Morchella esculenta reaches-10 ℃;
(3) drying the quick-frozen morchella esculenta mycelium, uniformly raising the temperature to 85 ℃ within 0.8h, and keeping for 2 h; the temperature is reduced to 63 ℃ at a constant speed and kept for 1.2 h; the temperature is reduced to 55 ℃ at a constant speed for 0.8-1.2h, and the temperature is kept for 2 h.
(4) Quickly freezing the morchella until the central temperature reaches-12 deg.C; the drying process is that the temperature is uniformly increased to 65 ℃ within 0.5h, and the temperature is kept for 1.0 h; reducing the temperature to 55 ℃ at a constant speed for 1 hour, and keeping the temperature for 3.0 hours; and (3) reducing the temperature to 25 ℃ at a constant speed for 1.0h, keeping the refrigeration time of 1.5 for 2 days, and keeping the refrigeration temperature at 2 ℃.
In this embodiment: the drying is carried out by adopting a freeze drying or low-temperature drying mode, wherein the low-temperature drying is to stir-fry the morchella in a sealed environment containing 93 percent (volume ratio) of nitrogen at 65 ℃.
Example 2: the utility model provides a hickory chick bacterial fungus stick which characterized in that: the composite material is prepared from the following raw materials in parts by weight: 50 parts of canna edulis ker slag, 20 parts of bagasse, 30 parts of cassava slag, 20 parts of soybean meal, 1 part of phosphorus supplement, 1 part of potassium supplement, 0.5 part of selenium supplement, 30 parts of coix seed bran, 0.1 part of chlorogenic acid and 1 part of apple pomace.
In this embodiment: the canna slag is aminated canna slag, the bagasse is wet bagasse with sugar content of 2% and water content of 40%, the cassava is cassava slag with protein content of 5%, the phosphorus supplement is calcium superphosphate, the potassium supplement is plant ash, and the selenium supplement is plant organic selenium.
In this embodiment: a processing method of a toadstool strain mushroom stick comprises the following steps: taking fresh morchella, pretreating, cleaning, draining, preserving, refrigerating and drying.
In this embodiment: the pretreatment is to soak fresh morchella in a soak solution, wherein the soak solution is prepared from the following components in parts by weight: 100 parts of water, 0.3 part of salt, 0.1 part of sophora flower extract, 0.1 part of fresh reed rhizome extract and 0.1 part of tea seed extract.
In this embodiment: the draining is carried out in a rotary blowing mode, the draining temperature is 3 ℃, the preservation treatment adopts the spraying of preservation solution, and then the preservation solution is wrapped by a preservative film; the fresh-keeping liquid is prepared from the following components in parts by weight: 100 parts of water, 0.1 part of bighead atractylodes rhizome extract and 0.1 part of radix pseudostellariae extract.
In this embodiment: the refrigeration treatment comprises the following steps:
(1) selecting fresh morchella, cleaning, airing and shredding;
(2) quickly freezing Morchella esculenta, and stopping when the center temperature of Morchella esculenta reaches-10 ℃;
(3) drying the quick-frozen morchella esculenta mycelium, uniformly raising the temperature to 85 ℃ within 0.8h, and keeping for 2 h; the temperature is reduced to 63 ℃ at a constant speed and kept for 1.2 h; the temperature is reduced to 55 ℃ at a constant speed for 1h, and the temperature is kept for 2 h.
(4) Quickly freezing the morchella until the central temperature reaches-12 deg.C; the drying process is that the temperature is uniformly increased to 65 ℃ within 0.5h, and the temperature is kept for 1.0 h; reducing the temperature to 55 ℃ at a constant speed for 1 hour, and keeping the temperature for 3.0 hours; and (3) reducing the temperature to 25 ℃ at a constant speed for 1.0h, keeping the refrigeration time of 1.5 for 2 days, and keeping the refrigeration temperature at 2 ℃.
In this embodiment: the drying is carried out by adopting a freeze drying or low-temperature drying mode, wherein the low-temperature drying is to stir-fry the morchella in a sealed environment containing 93 percent (volume ratio) of nitrogen at 65 ℃.
Example 3: the toadstool strain fungus stick is composed of the following raw materials in parts by weight: 50 parts of canna edulis ker slag, 20 parts of bagasse, 30 parts of cassava slag, 20 parts of soybean meal, 1 part of phosphorus supplement, 1 part of potassium supplement, 0.5 part of selenium supplement, 30 parts of coix seed bran, 0.1 part of chlorogenic acid and 1 part of apple pomace.
In this embodiment: the canna slag is aminated canna slag, the bagasse is wet bagasse with sugar content of 2% and water content of 40%, the cassava is cassava slag with protein content of 5%, the phosphorus supplement is calcium superphosphate, the potassium supplement is plant ash, and the selenium supplement is plant organic selenium.
In this embodiment: a processing method of a toadstool strain mushroom stick comprises the following steps: taking fresh morchella, pretreating, cleaning, draining, preserving, refrigerating and drying.
In this embodiment: the pretreatment is to soak fresh morchella in a soak solution, wherein the soak solution is prepared from the following components in parts by weight: 100 parts of water, 0.1 part of salt, 0.05 part of sophora flower extract, 0.05 part of fresh reed rhizome extract and 0.05 part of tea seed extract.
In this embodiment: the draining is carried out in a rotary blowing mode, the draining temperature is 3 ℃, the preservation treatment adopts the spraying of preservation solution, and then the preservation solution is wrapped by a preservative film; the fresh-keeping liquid is prepared from the following components in parts by weight: 100 parts of water, 0.3 part of bighead atractylodes rhizome extract and 0.3 part of radix pseudostellariae extract.
In this embodiment: the refrigeration treatment comprises the following steps:
(1) selecting fresh morchella, cleaning, airing and shredding;
(2) quickly freezing Morchella esculenta, and stopping when the center temperature of Morchella esculenta reaches-10 ℃;
(3) drying the quick-frozen morchella esculenta mycelium, uniformly raising the temperature to 85 ℃ within 0.8h, and keeping for 2 h; the temperature is reduced to 63 ℃ at a constant speed and kept for 1.2 h; the temperature is reduced to 55 ℃ at a constant speed for 0.8-1.2h, and the temperature is kept for 2 h.
(4) Quickly freezing the morchella until the central temperature reaches-12 deg.C; the drying process is that the temperature is uniformly increased to 65 ℃ within 0.5h, and the temperature is kept for 1.0 h; reducing the temperature to 55 ℃ at a constant speed for 1 hour, and keeping the temperature for 3.0 hours; and (3) reducing the temperature to 25 ℃ at a constant speed for 1.0h, keeping the refrigeration time of 1.5 for 2 days, and keeping the refrigeration temperature at 2 ℃.
In this embodiment: the drying is carried out by adopting a freeze drying or low-temperature drying mode, wherein the low-temperature drying is to stir-fry the morchella in a sealed environment containing 93 percent (volume ratio) of nitrogen at 65 ℃.
To illustrate the technical effects of the present invention, the following control groups were set:
control group 1
The control group 1 was processed in substantially the same manner as the one of morel of example 1 except that fresh morel was taken, washed, and freeze-dried.
Control group 2
The control group 2 was processed in substantially the same manner as the Morchella esculenta of example 1, except that fresh Morchella esculenta was washed and dried in the sun.
Control group 3
The control group 3 was processed in substantially the same manner as the Morchella esculenta of example 1, except that fresh Morchella esculenta was washed and dried at 60 ℃.
To verify the effect of the present invention, the following tests were carried out.
TABLE 1
Item Example 1 Example 2 Example 3 Control group 1 Control group 2 Control group 3
Polysaccharide content 65 63 64 40 20 30
Taste of the product Fragrant and sweet Fragrant and sweet Fragrant and sweet Become soft and slightly bitter Has bitter and astringent taste Has bitter and astringent taste
Colour(s) Bright color and luster Bright color and luster Bright color and luster Darkening Darkening Darkening
As can be seen from table 1, compared with the methods of the control group 1-3, the methods of processing morel according to the embodiments 1-3 of the present invention can obtain morel products, which have significantly higher effective components than the conventional methods of directly freeze-drying, sun-drying or oven-drying, and thus the methods of the present invention can well retain the nutrients of morel; in addition, the problem of poor taste can be effectively solved. After the food is foamed, the taste is more fragrant and sweet.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims (9)

1. The utility model provides a hickory chick bacterial fungus stick which characterized in that: the composite material is prepared from the following raw materials in parts by weight: 50-70 parts of canna edulis ker slag, 20-30 parts of bagasse, 30-40 parts of cassava slag, 20-30 parts of soybean meal, 1-2 parts of phosphorus supplement, 1-2 parts of potassium supplement, 0.5-1 part of selenium supplement, 30-50 parts of coix seed bran, 0.1-0.5 part of chlorogenic acid and 1-1.5 parts of apple slag.
2. The morchella species spawn of claim 1, wherein: the canna slag is ammoniated canna slag, the bagasse is wet bagasse with sugar content of 2-5% and water content of 40-50%, the cassava is cassava slag with protein content of 5-10%, the phosphorus supplement is calcium superphosphate, the potassium supplement is plant ash, and the selenium supplement is plant organic selenium.
3. A processing method of a toadstool strain mushroom stick is characterized by comprising the following steps: the method comprises the following steps: taking fresh morchella, pretreating, cleaning, draining, preserving, refrigerating and drying.
4. The processing method of the morchella strain sticks according to claim 3, characterized by comprising the following steps: the pretreatment is to soak fresh morchella in a soak solution, wherein the soak solution is prepared from the following components in parts by weight: 100 parts of water, 0.1-0.3 part of salt, 0.05-0.1 part of sophora flower extract, 0.05-0.1 part of fresh reed rhizome extract and 0.05-0.1 part of tea seed extract.
5. The processing method of the morchella strain sticks according to claim 3, characterized by comprising the following steps: the draining is carried out in a rotary blowing mode, and the draining temperature is 3-10 ℃.
6. The processing method of the morchella strain sticks according to claim 3, characterized by comprising the following steps: the fresh-keeping treatment adopts spraying of fresh-keeping liquid and then wrapping by using a fresh-keeping film; the fresh-keeping liquid is prepared from the following components in parts by weight: 100 parts of water, 0.1-0.5 part of bighead atractylodes rhizome extract and 0.1-0.5 part of radix pseudostellariae extract.
7. The processing method of the morchella strain sticks according to claim 3, characterized by comprising the following steps: the refrigeration treatment comprises the following steps:
selecting fresh morchella, cleaning, airing and shredding;
quickly freezing Morchella esculenta, and stopping when the center temperature of Morchella esculenta reaches-8 deg.C to-11 deg.C;
(3) drying the quick-frozen morchella esculenta mycelium, uniformly raising the temperature to 85 ℃ within 0.8h, and keeping the temperature for 1.8-2.1 h; reducing the temperature to 60-65 ℃ at a constant speed, and keeping for 1-1.3 h; reducing the temperature to 50-60 ℃ at a constant speed for 0.8-1.2h, and keeping the temperature for 1.8-2.3 h;
(4) quickly freezing the morchella until the central temperature reaches-12 deg.C; the drying process is that the temperature is uniformly increased to 65 ℃ within 0.5h, and the temperature is kept for 1.0 h; reducing the temperature to 55 ℃ at a constant speed for 1 hour, and keeping the temperature for 3.0 hours; and (3) reducing the temperature to 25 ℃ at a constant speed for 1.0h, keeping the refrigeration time of 1.5 for 1-3 days, and keeping the refrigeration temperature at 1-3 ℃.
8. The processing method of the morchella strain sticks according to claim 3, characterized by comprising the following steps: the drying is carried out by freeze drying or low-temperature drying.
9. The processing method of the morchella strain sticks according to claim 3, characterized by comprising the following steps: the low-temperature drying is to stir-fry the morchella in a sealed environment containing 90 to 95 percent (volume ratio) of nitrogen at 55 to 70 ℃.
CN202011251883.5A 2020-11-11 2020-11-11 Morchella strain stick and processing method thereof Pending CN112352625A (en)

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CN108718903A (en) * 2018-04-28 2018-11-02 南安市创培电子科技有限公司 A kind of fast-growth implantation methods of hickory chick
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Application publication date: 20210212