CN114209047A - Novel wild mushroom processing and storing method - Google Patents
Novel wild mushroom processing and storing method Download PDFInfo
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- CN114209047A CN114209047A CN202111436125.5A CN202111436125A CN114209047A CN 114209047 A CN114209047 A CN 114209047A CN 202111436125 A CN202111436125 A CN 202111436125A CN 114209047 A CN114209047 A CN 114209047A
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- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 46
- 241000233866 Fungi Species 0.000 claims abstract description 38
- 238000001035 drying Methods 0.000 claims abstract description 22
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 description 6
- 238000004108 freeze drying Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 3
- 241000121220 Tricholoma matsutake Species 0.000 description 3
- 241000609666 Tuber aestivum Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000009210 therapy by ultrasound Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000222336 Ganoderma Species 0.000 description 2
- 240000000588 Hericium erinaceus Species 0.000 description 2
- 235000007328 Hericium erinaceus Nutrition 0.000 description 2
- 240000000599 Lentinula edodes Species 0.000 description 2
- 241000221987 Russula Species 0.000 description 2
- 241001506047 Tremella Species 0.000 description 2
- 240000006794 Volvariella volvacea Species 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 240000007440 Agaricus campestris Species 0.000 description 1
- 235000004570 Agaricus campestris Nutrition 0.000 description 1
- 241000221377 Auricularia Species 0.000 description 1
- 241000222455 Boletus Species 0.000 description 1
- 241001489124 Boletus edulis Species 0.000 description 1
- 241000190633 Cordyceps Species 0.000 description 1
- 241001313708 Dictyophora phalloidea Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 241000221638 Morchella Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
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- 230000035699 permeability Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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
- 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
- A23B7/005—Preserving by heating
-
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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Abstract
The invention relates to the technical field of food processing, and discloses a novel wild mushroom processing and storing method, which comprises the following steps: s1, selecting and cleaning wild fungi, adding water, and performing ultrahigh pressure-ultrasonic combined treatment to obtain a prefabricated material; s2, putting the prefabricated material in the S1 into a pot, heating the prefabricated material to keep slightly boiling, and frying the prefabricated material and vegetable oil until the mixture is cooked for 7 minutes to obtain a fried material; s3, sequentially carrying out microwave drying and vacuum freeze-drying on the stir-fried material in the S2 to obtain a finished product. The wild mushroom prepared by the method can better maintain the original physicochemical properties of the wild mushroom such as nutritional quality, texture, flavor, color and the like.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a novel processing and storing method of wild fungi.
Background
Wild fungi (edible mushroom) are commonly called mushroom, fungus, ear, ganoderma, umbrella and the like, and are large fungi of which fruit meat or colloid is edible; the health-care food is rich in polysaccharide, protein, vitamins and mineral substances, has various physiological functions of resisting tumors, resisting oxidation, reducing blood fat, enhancing immunity and the like, and the FAO recommends that the most reasonable and balanced dietary structure in the 21 st century is a meat-vegetable-bacteria food which plays an important role in human diet. There are 350 kinds of known wild bacteria in China, and most of the known wild bacteria belong to basidiomycotina, and are common: lentinus Edodes, straw mushroom, Agaricus campestris, Auricularia, Tremella, Hericium Erinaceus, caulis Bambusae in Taeniam, Tricholoma matsutake, Russula vinifera, Ganoderma, Cordyceps, truffle, herba Epimedii, and Boletus edulis. A few belong to the subdivision ascomycotina, among which are: morchella, saddle fungus, truffle, etc. However, the fresh edible fungi have water content as high as 70-95%, are extremely easy to decay and deteriorate and are not storage-resistant.
In order to prolong the storage life, the conventional drying methods such as sun drying, vacuum freeze drying and the like are mostly adopted for treatment at present; however, the drying method will cause the loss of the volatile flavor substances of the wild fungi to different degrees, and the quality of the processed products obtained by the subsequent processing treatment is difficult to ensure.
Disclosure of Invention
< problems to be solved by the present invention >
The method is used for solving the problem that the flavor substances are excessively lost in the current edible fungus drying process.
< technical solution adopted in the present invention >
In view of the above-mentioned problems, the present invention aims to provide a novel method for processing and storing wild fungi.
The specific contents are as follows:
the invention provides a novel wild fungus processing and storing method, which comprises the following steps:
s1, selecting and cleaning wild fungi, adding water, and performing ultrahigh pressure-ultrasonic combined treatment to obtain a prefabricated material;
s2, putting the prefabricated material in the S1 into a pot, heating the prefabricated material to keep slightly boiling, and frying the prefabricated material and vegetable oil until the mixture is cooked for 7 minutes to obtain a fried material;
s3, sequentially carrying out microwave drying and vacuum freeze-drying on the stir-fried material in the S2 to obtain a finished product.
< technical mechanism and advantageous effects of the present invention >
(1) The invention firstly carries out the ultrahigh pressure-ultrasonic combined treatment on wild fungi to achieve the aims of enzyme deactivation and color protection; the ultrasound is beneficial to passivating the activity of the enzyme and simultaneously is beneficial to removing the moisture attached to the solid; the ultrahigh pressure treatment increases the mass transfer rate, improves the permeability of cells and the diffusion of secondary metabolites, only affects non-covalent bond phenolic compounds in fruits and vegetables, and does not affect covalent bond phenolic compounds, so that the original physicochemical properties of nutrition quality, texture, flavor, color and the like in wild bacteria can be well maintained.
(2) The invention carries out heating treatment on the prefabricated material for removing water, simultaneously reserves the nutrient components of wild fungi to the maximum extent, and is fried with vegetable oil after the heating treatment, thus being beneficial to the diffusion of aroma substances and the dissolution of fat-soluble substances; in addition, the shelf life of the stir-fried wild mushroom can be prolonged.
(3) According to the invention, the fried material is subjected to microwave-vacuum freeze-drying combined treatment, and through sectional treatment, excessive loss of substances in the edible fungi caused by a long-time single treatment drying mode is avoided.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The invention provides a novel wild mushroom processing and storing method, which comprises the following steps:
s1, selecting and cleaning wild fungi, adding water, and performing ultrahigh pressure-ultrasonic combined treatment to obtain a prefabricated material;
s2, putting the prefabricated material in the S1 into a pot, heating the prefabricated material to keep slightly boiling, and frying the prefabricated material and vegetable oil until the mixture is cooked for 7 minutes to obtain a fried material;
s3, sequentially carrying out microwave drying and vacuum freeze-drying on the stir-fried material in the S2 to obtain a finished product.
In the invention, in S2, the ultrahigh pressure is processed for 0-20 min under the pressure of 0-100 MPa.
In the invention, in S2, the ultrasonic process parameters are that the ultrasonic power is 200W and the ultrasonic time is 10-40 min.
In the invention, in S2, the heating process parameters are that the solid content of the prefabricated material is heated to 55-70%.
In the invention, the water adding amount is 3-10 times of the mass of the wild fungi.
In the invention, soybean oil, corn oil or rapeseed oil is selected as the vegetable oil.
In the invention, in S3, the microwave drying process parameters are that the power is 800-1000W, the vacuum degree is 0.09MPa, the temperature is 30-50 ℃, and the time is 15-30 min.
In the invention, in S3, the technological parameters of vacuum freeze-drying are that the stir-fried material after microwave drying treatment is quickly frozen to-40 ℃, and then enters a freeze-drying machine for freeze-drying for 10-30 h.
In the invention, the moisture content of the finished product is less than or equal to 2.5 percent.
In the invention, the wild fungus can be shiitake mushroom, straw mushroom, agaric, tremella, hericium erinaceus, dictyophora phalloidea, matsutake, tricholoma matsutake, russula, ganoderma lucidum, cordyceps sinensis, truffle, bailing or boletus.
< example >
Example 1
A novel wild fungus processing and storing method comprises the following steps:
s1, selecting and cleaning wild fungi, adding water with the mass 5 times that of the wild fungi, and carrying out ultrahigh pressure-ultrasonic combined treatment to obtain a prefabricated material; the ultrahigh pressure treatment parameter is 50MPa and 15 min; ultrasonic treatment parameters are 200W and 25 min;
s2, putting the prefabricated material in the S1 into a pot, heating, keeping the slightly boiling state until the solid content is 55-70%, and frying with vegetable oil until the mixture is 7 minutes cooked to obtain a fried material; the mass ratio of the vegetable oil to the fresh edible fungi is 0.1: 3;
s3, sequentially carrying out microwave drying and vacuum freeze-drying treatment on the fried material in the S2 to obtain a finished product; the microwave drying parameters are that the power is 800-1000W, the vacuum degree is 0.09MPa, the temperature is 40 ℃, and the time is 20 min; and (3) quickly freezing the fried material subjected to microwave drying to-40 ℃, and freeze-drying in a freeze dryer for 24 h.
Example 2
A novel wild fungus processing and storing method comprises the following steps:
s1, selecting and cleaning wild fungi, adding water with the mass 5 times that of the wild fungi, and carrying out ultrahigh pressure-ultrasonic combined treatment to obtain a prefabricated material; the ultrahigh pressure treatment parameter is 100MPa and 15 min; ultrasonic treatment parameters are 200W and 15 min;
s2, putting the prefabricated material in the S1 into a pot, heating, keeping the slightly boiling state until the solid content is 55-70%, and frying with vegetable oil until the mixture is 7 minutes cooked to obtain a fried material; the mass ratio of the vegetable oil to the fresh edible fungi is 0.2: 3;
s3, sequentially carrying out microwave drying and vacuum freeze-drying treatment on the fried material in the S2 to obtain a finished product; the microwave drying parameters are that the power is 800-1000W, the vacuum degree is 0.09MPa, the temperature is 40 ℃, and the time is 15 min; and (3) quickly freezing the fried material subjected to microwave drying to-40 ℃, and freeze-drying in a freeze dryer for 24 h.
Example 3
A novel wild fungus processing and storing method comprises the following steps:
s1, selecting and cleaning wild fungi, adding water with the mass 8 times of that of the wild fungi, and carrying out ultrahigh pressure-ultrasonic combined treatment to obtain a prefabricated material; the ultrahigh pressure treatment parameter is 100MPa and 15 min; ultrasonic treatment parameters are 200W and 25 min;
s2, putting the prefabricated material in the S1 into a pot, heating, keeping the slightly boiling state until the solid content is 55-70%, and frying with vegetable oil until the mixture is 7 minutes cooked to obtain a fried material; the mass ratio of the vegetable oil to the fresh edible fungi is 0.1: 3;
s3, sequentially carrying out microwave drying and vacuum freeze-drying treatment on the fried material in the S2 to obtain a finished product; the microwave drying parameters are that the power is 800-1000W, the vacuum degree is 0.09MPa, the temperature is 40 ℃, and the time is 20 min; and (3) quickly freezing the fried material subjected to microwave drying to-40 ℃, and freeze-drying in a freeze dryer for 40 h.
The wild fungi prepared in examples 1-3 had the flavor and umami taste peculiar to fresh wild fungi after rehydration.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A novel wild fungus processing and storing method is characterized by comprising the following steps:
s1, selecting and cleaning wild fungi, adding water, and performing ultrahigh pressure-ultrasonic combined treatment to obtain a prefabricated material;
s2, putting the prefabricated material in the S1 into a pot, heating the prefabricated material to keep slightly boiling, and frying the prefabricated material and vegetable oil until the mixture is cooked for 7 minutes to obtain a fried material;
s3, sequentially carrying out microwave drying and vacuum freeze-drying on the stir-fried material in the S2 to obtain a finished product.
2. The method for processing and storing the novel wild fungi according to claim 1, wherein the ultrahigh pressure is applied at a pressure of 0-100 MPa for 0-20 min in S1.
3. The processing and storing method of the novel wild fungi as claimed in claim 1, wherein in S1, the ultrasonic power is 200W and the ultrasonic time is 10-40 min.
4. The processing and storage method of the novel wild mushroom according to claim 1, wherein in S2, the heating process parameter is that the heating is carried out until the solid content of the prefabricated material is 55-70%.
5. The method for processing and storing a novel wild mushroom according to any one of claims 1 to 4, wherein the amount of water added is 3 to 10 times the mass of the wild mushroom.
6. The processing and storage method of novel wild fungi according to any one of claims 1 to 4, wherein in S3, the microwave drying process parameters are that the power is 800-1000W, the vacuum degree is 0.09MPa, the temperature is 30-50 ℃, and the time is 15-30 min.
7. The processing and storage method of the novel wild mushrooms according to claim 6, wherein in S3, the vacuum freeze-drying process parameters are that the stir-fried material after the microwave drying treatment is quickly frozen to-40 ℃, and then the stir-fried material is freeze-dried in a freeze dryer for 10-30 hours.
8. The method for processing and storing the novel wild fungi as claimed in claim 1, wherein the moisture content of the finished product is less than or equal to 2.5%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111436125.5A CN114209047A (en) | 2021-11-29 | 2021-11-29 | Novel wild mushroom processing and storing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111436125.5A CN114209047A (en) | 2021-11-29 | 2021-11-29 | Novel wild mushroom processing and storing method |
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| CN114209047A true CN114209047A (en) | 2022-03-22 |
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