CN115024486A - Pleurotus eryngii vegetarian abalone meat and processing method thereof - Google Patents
Pleurotus eryngii vegetarian abalone meat and processing method thereof Download PDFInfo
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Abstract
The invention provides pleurotus eryngii vegetarian abalone meat and a processing method thereof. The pleurotus eryngii vegetarian abalone meat takes pleurotus eryngii as a raw material, and the taste of the abalone meat is simulated through freeze-thaw treatment, so that the quality, the taste and the appearance of the vegetarian abalone meat are similar to those of the abalone meat. Meanwhile, the pleurotus eryngii abalone meat has the characteristics of high protein, low fat, low calorie and rich nutrition, is convenient to eat and low in cost, and is an environment-friendly and healthy green food.
Description
Technical Field
The invention relates to the technical field of plant-based simulated meat, in particular to a method for preparing vegetarian abalone meat by using pleurotus eryngii.
Background
Pleurotus eryngii also called Pleurotus eryngii, belongs to rare edible fungi with homology of medicine and food, is rich in various components such as protein, vitamin, mineral substances and the like, and has the effects of promoting digestion, resisting oxidation, resisting infection, reducing blood fat and the like. However, Pleurotus eryngii is not storage-resistant and has a low degree of deep processing.
Disclosure of Invention
Based on the above, a method for preparing vegetarian abalone meat by using pleurotus eryngii is needed, and a vegetarian abalone meat product with excellent mechanical properties and sensory quality can be constructed without adding other auxiliary materials.
The invention adopts the following technical scheme:
the invention provides a processing method of pleurotus eryngii essence abalone meat, which comprises the following steps: cutting Pleurotus eryngii into pieces, freezing in-20 deg.C refrigerator, and thawing in 4 deg.C refrigerator to obtain semi-finished product; and (3) placing the semi-finished product into a cooking bag, cooking for 8-12 min at 90 ℃, and cooling to obtain the pleurotus eryngii abalone vegetarian abalone meat finished product.
In some embodiments, the method further comprises a step of preprocessing before the pleurotus eryngii is cut into blocks: selecting fresh pleurotus eryngii raw materials which are uniform in size, free of mechanical damage, free of impurities and free of peculiar smell, enabling mushroom caps to be complete, round and neat and free of defects, enabling mushroom stems to be slightly bent, enabling the radius difference between the caps and the stems to be not more than +/-0.2 cm, cleaning, taking the central stem part without skin, sucking surface water with filter paper to prepare a cut block, and selecting the cut block as the main raw material because the stem part is moderate in elasticity and cohesiveness and not easy to disperse and break under stress compared with umbrella cloth and the root part, and the outer skin of the pleurotus eryngii is tighter in texture compared with the inner part without skin, easily influences an experimental result during testing, and selecting the central stem part without skin of the pleurotus eryngii as the main raw material in order to guarantee the consistency of the experimental raw materials.
In some embodiments, the average length, width, height and average weight of the cut pieces is 15mm, and the average weight is 2.5g, and the size of the cut pieces has little influence on experimental results, but is beneficial to ensuring the consistency of samples in subsequent tests of texture profile characteristics, moisture content, cooking loss and shrinkage rate.
In some of these embodiments, the temperature of freezing is-20 ℃.
In some of these embodiments, the method further comprises the step of removing surface moisture with a kitchen towel before placing the intermediate product in the retort pouch.
In some of these embodiments, the cut pieces of Pleurotus eryngii are placed in a fresh bag and frozen. The thawing method comprises the following steps: removing the preservative film of the frozen pleurotus eryngii blocks, putting the pleurotus eryngii blocks into the preservative bag again, putting a kitchen paper towel into the replaced preservative bag for absorbing water lost during thawing, placing the kitchen paper towel into a refrigerator refrigerating chamber at 4 ℃ for thawing, and keeping the central temperature of the sample to be 2-4 ℃.
In some of these embodiments, the step of cooling is: and (3) immediately removing the cooked pleurotus eryngii blocks, putting the pleurotus eryngii blocks into ice water mixed liquid, and cooling until the central temperature of the blocks is 10 ℃.
Compared with the prior art, the invention has the beneficial effects that:
according to the method for preparing the vegetarian abalone meat by the pleurotus eryngii, disclosed by the invention, the vegetarian abalone meat product with excellent mechanical properties and sensory quality can be constructed without adding other auxiliary materials.
Drawings
FIG. 1 is a process flow chart of a processing method of pleurotus eryngii based on freeze-thaw treatment.
FIG. 2 is a cross-sectional electron microscope photograph of fresh Pleurotus eryngii at magnifications of 100X, 200X and 500X.
FIG. 3 is a cross-sectional electron microscope picture of Pleurotus eryngii directly heated under the following conditions: cooking, heating at 90 deg.C for 12 min; magnification 100 ×, 200 × and 500 ×.
FIG. 4 is a cross-sectional electron microscope picture of Pleurotus eryngii heated after freeze thawing for 1 time, the freeze thawing conditions are as follows: the freezing temperature is-20 ℃, the freezing time is 24 hours, the sample is unfrozen in a refrigerator refrigerating chamber at 4 ℃ until the central temperature of the sample is 2-4 ℃, and the number of freeze-thaw cycles is 1; the heating conditions are as follows: decocting at 90 deg.C for 12 min; magnification 100 x, 200 x and 500 x.
Detailed Description
The present invention is further described in detail below with reference to specific examples so that those skilled in the art can more clearly understand the present invention.
The following examples are provided only for illustrating the present invention and are not intended to limit the scope of the present invention. All other embodiments obtained by a person skilled in the art based on the specific embodiments of the present invention without any creative work belong to the protection scope of the present invention.
In the examples of the present invention, all the raw material components are commercially available products well known to those skilled in the art, unless otherwise specified; in the examples of the present invention, unless otherwise specified, all technical means used are conventional means well known to those skilled in the art.
As shown in figure 1, the invention provides a processing technology of pleurotus eryngii element abalone meat based on freeze-thaw treatment, which sequentially comprises the steps of raw material selection, cleaning, cutting, freeze-thaw (freezing and thawing), cooking and cooling to obtain a product.
The following examples illustrate:
test examples 1-1
The test example provides a freeze-thaw treatment based semi-finished product of pleurotus eryngii essence and abalone meat, and the processing method comprises the following steps:
s1, selecting fresh pleurotus eryngii raw materials with uniform size, no mechanical damage, no impurities and no peculiar smell, having complete and regular pileus and no incomplete pileus, allowing the stipe to be slightly bent, and ensuring that the difference between the radius of the pileus and the stipe is not more than +/-0.2 cm.
S2, cleaning the selected pleurotus eryngii, taking a central handle part (without a skin part), sucking the surface moisture by using filter paper, and cutting the pleurotus eryngii into blocks with the length, width and height of about 15mm and the weight of about 2.5g, wherein the sizes and the shapes of the samples are similar to each other, so that the pleurotus eryngii blocks are obtained. Packaging with preservative film, packaging into preservative bag, freezing in refrigerator at-20 deg.C, and taking out after 24 hr. Removing the preservative film, putting the preservative film into a preservative bag again, putting a kitchen paper towel in the preservative bag for absorbing water lost during thawing, placing the preservative bag in a refrigerator refrigerating chamber at 4 ℃ for thawing, and completing the thawing when the central temperature of a sample is 2-4 ℃ to obtain the semi-finished product of the pleurotus eryngii and the abalone meat.
Test examples 1 to 2
The test example provides a finished product of pleurotus eryngii element abalone meat based on freeze-thaw treatment, and the processing method comprises the following steps:
s1, selecting fresh pleurotus eryngii raw materials with uniform size, no mechanical damage, no impurities and no peculiar smell, having complete pileus, being well-rounded and having no defects, allowing stipe to be slightly bent, and ensuring that the difference of the radius of the pileus and the stipe is not more than +/-0.2 cm.
S2, cleaning the selected pleurotus eryngii, taking a central handle part (without a skin part), sucking the surface water by using filter paper, and cutting the pleurotus eryngii into blocks with the length, width and height of about 15mm and the weight of about 2.5g, wherein the sizes and the shapes of the samples are similar to each other, so that the pleurotus eryngii blocks are obtained. Packaging with preservative film, packaging into preservative bag, freezing in refrigerator at-20 deg.C, and taking out after 24 hr. Removing the preservative film, putting the preservative film into a preservative bag again, putting a kitchen paper towel in the preservative bag for absorbing water lost during thawing, placing the preservative bag in a refrigerator refrigerating chamber at 4 ℃ for thawing, and completing the thawing when the central temperature of a sample is 2-4 ℃ to obtain the semi-finished product of the pleurotus eryngii and the abalone meat.
S3, observing that the central temperature of the sample is 4 ℃, wiping the surface moisture of the semi-finished product of the pleurotus eryngii basic abalone meat, putting the semi-finished product into a cooking bag, quickly putting the bag into a constant-temperature water bath kettle with the temperature of 90 ℃, heating for 12min, and taking out; and (3) after heating, immediately taking out and quickly placing in ice-water mixed liquid, and cooling to the central temperature of 10 ℃ to obtain the pleurotus eryngii essence abalone meat finished product.
Comparative example 2 to 1
The present comparative example provides a sliced pleurotus eryngii, and the preparation method thereof is described in steps S1 and S2 of test example 1. The differences from test example 1 are: the pleurotus eryngii is cut into blocks without freezing and thawing treatment at the temperature of-20 ℃.
Comparative examples 2 to 2
The comparative example provides a pleurotus eryngii processed product, the processing method of which is basically the same as that of the experimental example 2, and the difference is only that: the pleurotus eryngii slices are directly refrigerated at 4 ℃ until the central temperature of the slices is 4 ℃ without freezing and thawing treatment at-20 ℃ and then are boiled.
Comparative examples 2 to 3
The comparison example provides a semi-finished abalone product, and the processing method comprises the following steps: balancing fresh abalone in ice water bath for 30min, removing shell and viscera, cleaning with clear water, collecting the gastropod part, and slightly wiping off water on the surface of the sample with paper for kitchen; the abalone muscle is cut into cubes with the length and the width of 15mm, but the height of the abalone muscle is not 15mm, and the abalone muscle is as high as possible without fixing requirements.
Comparative examples 2 to 4
The comparative example provides an abalone finished product, and the processing method comprises the following steps: balancing fresh abalone in ice water bath for 30min, removing shell and viscera, cleaning with clear water, collecting the foot and abdomen part, and slightly wiping off the water on the surface of the sample with paper for kitchen; the abalone muscle is cut into cubes with the length and the width of 15mm, but the height of the abalone muscle is not 15mm, and the abalone muscle is as high as possible without fixing requirements. Cutting, quickly placing into a constant temperature water bath kettle at 90 deg.C, heating for 12min, and taking out; after heating, the mixture was immediately taken out and quickly placed in an ice-water mixture, and cooled to a central temperature of 10 ℃.
FIGS. 2 and 3 are cross-sectional electron microscope pictures of Pleurotus eryngii without freeze-thaw treatment, and FIG. 4 is cross-sectional electron microscope picture of Pleurotus eryngii after 1 freeze-thaw treatment.
The sample was cooked under the same heating temperature and time conditions as shown in fig. 3, and the internal tissues of the sample without freeze-thaw treatment were seriously collapsed, and the fibers were broken and aggregated into a dough. Referring to fig. 4, the heated samples after 1 freeze-thaw treatment maintained the majority of the fiber internal and inter-fiber basic structure. Compared with the difference of the cross section electron microscope picture of the fresh pleurotus eryngii in the figure 2, the difference shows that 1 time of freeze-thaw pretreatment before heating is beneficial to reducing the damage degree of the heat action on the microstructure.
The products prepared in the above test examples were subjected to a texture profile characteristic test, a moisture content measurement, a cooking loss measurement, a shrinkage measurement, and a low-field nuclear magnetic measurement, respectively.
The test method of the texture profile characteristics is as follows: the sample is cut into cubes with the specification of 15mm in length, width and height, the cubes are placed on a test platform, a texture analyzer is used for TPA texture section analysis under the room temperature condition, and the sample is compressed in the direction parallel to the fiber direction. Each set of samples was repeatedly measured 3 times, and the average was taken with indices of hardness, elasticity, cohesion, tackiness and chewiness. The measurement parameters were set as follows: mode TPA-secondary recycle; selecting P/36R by the probe; speed before test: 2.0 mm/s; speed in the test: 2.0 mm/s; speed after test: 2.0mm/s, 5.0g of trigger force, 50% of compression, 20mm of test distance and 200pps of data acquisition rate. The experimental results are shown in tables 1, 2, 3, 4, 5 and 6, respectively:
TABLE 1 test results of sample quality texture section characteristics before heating
TABLE 2 test results of texture profile characteristics of heated samples
As can be seen from Table 2, the processed products of Pleurotus eryngii of test examples 1-2 based on freeze-thaw treatment had higher hardness, elasticity, cohesion, lower tackiness and chewiness, and texture closer to the muscle texture of the boiled abalone of comparative examples 2-4, as compared to the directly heated Pleurotus eryngii of comparative examples 2-2.
The samples of comparative example 2-2 and test example 1-2 were subjected to moisture content measurement using a rapid moisture meter, and the results were: comparative example 2-2 a directly heated pleurotus eryngii food having a moisture content of 75.41 ± 0.14%. Test examples 1-2 the moisture content of the freeze-thaw-treated pleurotus eryngii-based finished product was 70.97 ± 0.41%, which was more advantageous for maintaining the moisture inside the sample.
The cooking loss was measured for the samples of comparative example 2-2 and test example 1-2 as follows: the surface of the sample was wiped clean with a paper towel and weighed (W) 1 ) Heating the sample in a self-sealing bag, taking out the sample after heating, wiping off the surface moisture of the sample, and weighing (W) 2 ) And 3 sets of parallel tests were conductedAnd taking an average value. The cooking loss is calculated as follows:
cooking loss (%) - (W) 1 -W 2 )/W 1 *100％
The test results are: comparative example 2-2 direct-heated pleurotus eryngii food, cooking loss was 30.59 ± 0.62%. Experimental examples 1-2 the cooking loss of the freeze-thaw treated finished pleurotus eryngii based on the cooking loss of 28.94 ± 0.77%, indicating that the heat stability of the sample is positively influenced by 1 freeze-thaw pre-treatment before heating.
The shrinkage test was performed on the samples of comparative examples 2-2 and test examples 1-2 by the following method: the length of each direction of the sample is measured by a vernier caliper, the sample is required to be in a natural state all the time in the operation process, a sample cannot be extruded, the middle position is measured, and the numerical values of the length a, the width b and the height c when the sample is just contacted with the edge of the sample are recorded. A set of samples was randomly drawn in triplicate, and one sample was measured in triplicate and averaged.
The formula for the calculation of shrinkage is shown below:
longitudinal shrinkage (%) (a) 1 *b 1 -a 2 *b 2 )/a 1 *b 1 *100％
Transverse shrinkage (%) - (b) 1 *c 1 -b 2 *c 2 )/b 1 *c 1 *100％
Volume shrinkage (%) - (a) 1 *b 1 *c 1 -a 2 *b 2 *c 2 )/a 1 *b 1 *c 1 *100％
In the formula, a 1 、b 1 And c 1 Length, width and height (cm) of the sample before cooking, respectively; a is 2 、b 2 And c 2 Length, width and height (cm) of the cooked sample, respectively. The longitudinal direction is the parallel fiber direction; the transverse direction is the vertical fiber direction.
The statistical results are shown in table 3 below:
TABLE 3 sample shrinkage statistics before and after heating
| Test examples | Longitudinal shrinkage (%) | Transverse shrinkage (%) | Volume shrinkage (%) |
| Test examples 1 to 2 | 54.86±0.48 | 49.85±0.78 | 141.60±3.23 |
| Comparative examples 2 to 2 | 116.09±4.39 | 107.39±3.88 | 377.48±4.96 |
Compared with the pleurotus eryngii directly heated in the comparative example 2-2, the longitudinal shrinkage rate, the transverse shrinkage rate and the volume shrinkage rate of the finished pleurotus eryngii processed based on the freeze-thaw treatment in the experimental example 1-2 are generally lower, which shows that the capability of resisting heat deformation of the sample is positively acted by the freeze-thaw pretreatment for 1 time before heating.
The low-field nuclear magnetic resonance measurement method was performed for the samples of comparative example 2-2 and test example 1-2 as follows: after the sample is weighed, theThe test tube is wrapped in polytetrafluoroethylene to prevent moisture from evaporating in the test process, is placed in a nuclear magnetic tube, and is then placed in a probe coil for detection, and the detection temperature is 32 +/-0.01 ℃. Analytical scanning experiments were performed using a CPMG pulse sequence. The measurement conditions were as follows: proton resonance frequency 21 MHz; the pulse width of 90 degrees is 12 mus, and the pulse width of 180 degrees is 24 mus; the analog gain is 20 db; the sampling bandwidth is 100KHz, the sampling frequency is 252.35KHz, and the number of sampling points is 3999950; the repeated sampling waiting time is 2000ms, and the accumulated sampling is carried out for 4 times; the echo time is 0.40ms, and the number of echoes is 10000. Each sample was run in duplicate 3 times, averaged, and the resulting T's were measured using Multi-Exp Inv Analysis software 2 And (5) carrying out inversion processing on the attenuation curve. P 21 、P 22 、P 23 The peak area ratios of bound water, non-flowable water and bound water are shown, respectively. The results are shown in table 4 below:
TABLE 4 Peak area test statistics for samples before and after heating
| Test examples | P 21 (％) | P 22 (％) | P 23 (％) |
| Test examples 1 to 2 | 0.98 | 2.50 | 96.52 |
| Comparative examples 2 to 2 | - | 1.24 | 98.75 |
Comparative example 2-2 the peak of bound water of the pleurotus eryngii processed product directly subjected to the heating treatment at 90 ℃ disappeared, while experimental example 1-2 shows that the ratio of bound water to non-flowable water of the finished pleurotus eryngii element abalone meat product based on the freeze-thaw treatment was higher, indicating that the retention of moisture of the type of high binding force of the sample by the freeze-thaw pretreatment for 1 time before heating was positive.
Test example 3
Referring to test example 1-1, the present application actually investigated the effect of different freezing and thawing conditions (different thawing modes, freezing temperatures, freezing times and freezing and thawing times) on the meat texture profile characteristics of Pleurotin abalone.
(1) The preparation method of samples with different thawing modes comprises the following steps:
the pretreated pleurotus eryngii is cut into blocks and put into a refrigerator at the temperature of-20 ℃ for freezing, the pleurotus eryngii is taken out after being frozen for 24 hours and is naturally thawed at the temperature of 25 ℃, thawed in still water at the temperature of 16 ℃ and refrigerated at the temperature of 4 ℃, and the test results of the texture section characteristics are shown in the following table 5:
TABLE 5 test results of texture Profile Properties of products under different thawing modes
(2) Preparation methods of samples with different freezing temperatures:
the pretreated pleurotus eryngii blocks are respectively put into a refrigerator with the temperature of-20 ℃ and the temperature of-40 ℃ for freezing, the pleurotus eryngii blocks are taken out after being frozen for 24 hours, the pleurotus eryngii blocks are placed in a refrigerator with the temperature of 4 ℃ for unfreezing, and the test results of the texture and section characteristics are shown in the following table 6:
TABLE 6 test results of texture Profile Properties of products at different freezing temperatures
(3) Preparation method of samples with different freezing times:
the pretreated pleurotus eryngii is cut into blocks and put into a refrigerator at the temperature of 20 ℃ below zero for freezing, the blocks are respectively frozen for 6 hours, 12 hours and 24 hours and then taken out, the blocks are placed into a refrigerator chamber at the temperature of 4 ℃ for unfreezing, and the test results of the texture section characteristics are shown in the following table 7:
TABLE 7 test results of texture Profile Properties of products at different freezing times
(4) The preparation method of samples with different freezing and thawing times comprises the following steps:
the pretreated pleurotus eryngii blocks are put into a refrigerator at the temperature of-20 ℃ for freezing, the pleurotus eryngii blocks are taken out after being frozen for 24 hours, the pleurotus eryngii blocks are put into a refrigerator refrigerating chamber at the temperature of 4 ℃ for unfreezing, the freezing and thawing cycle process is repeated for 5 times, and the test results of the texture and section characteristics are shown in the following table 8:
TABLE 8 test results of texture Profile Properties of products at different freezing and thawing times
Test example 4
Referring to test examples 1-1 and 1-2, the present application actually investigated the effect of different heating conditions (heating time, heating temperature and heating mode) on the meat texture profile characteristics of Pleurotin abalone.
(1) The preparation method of samples with different heating times comprises the following steps:
placing the pretreated sample into a constant-temperature water bath kettle set at 80 ℃, heating for 4min, 8min, 12min and 16min respectively, immediately taking out, rapidly placing in an ice-water mixed solution, cooling to a central temperature of 10 ℃, and testing results of the texture section characteristics are shown in the following tables 9 and 10:
TABLE 9 test results of texture profile characteristics of freeze thawing 0 and 1 times of post-heating and different heating time
TABLE 10 test results of texture profile characteristics of reference abalone muscles at different heating times
(2) The preparation method of the samples with different heating temperatures comprises the following steps:
placing the pretreated sample into constant-temperature water baths respectively set to be 40 ℃, 60 ℃, 80 ℃, 90 ℃ and 100 ℃, heating for 12min, immediately taking out, rapidly placing in an ice-water mixed solution, cooling to the central temperature of 10 ℃, and testing results of the texture section characteristics are shown in the following tables 11 and 12:
TABLE 11 test results of texture profile characteristics after 0, 1 freeze thawing and different heating times
Table 12 test results of texture profile characteristics of reference abalone muscles at different heating temperatures
(3) The preparation method of the samples with different heating modes comprises the following steps:
boiling: after pretreatment, putting a sample into a constant-temperature water bath kettle set to be 90 ℃, heating for 12min, immediately taking out, quickly putting into an ice water mixed solution, and cooling to the central temperature of 10 ℃;
steaming: after pretreatment, putting a sample into a boiling steamer arranged on an electromagnetic oven and intelligently heated at 900W, heating for 12min, immediately taking out, quickly putting into an ice-water mixed liquid, and cooling to the central temperature of 10 ℃;
microwave: after pretreatment, placing a sample on a plate, placing the plate in a microwave oven, quickly heating for 1min, immediately taking out the sample, quickly placing the sample in an ice-water mixed solution, and cooling to the central temperature of 10 ℃;
decocting: adding oil which just can cover the bottom of a pan into a frying pan, placing the frying pan on an induction cooker which is set to be intelligently heated at 300W, placing a pretreated sample when the oil in the frying pan rolls slightly, rolling continuously to ensure that each surface is uniformly heated, heating for 8min, immediately taking out the frying pan, and rapidly placing the frying pan in an ice water mixed liquid to cool to the central temperature of 10 ℃;
frying: adding oil which just can submerge a sample into a frying pan, placing the frying pan on an electromagnetic oven which is set to be intelligently heated at 600W, placing the pretreated sample when the oil in the frying pan is slightly bubbled, continuously frying the sample to ensure that each surface is uniformly heated, immediately taking the sample out after heating for 3min, and rapidly placing the sample into ice-water mixed liquid to cool to the central temperature of 10 ℃.
The test results of the texture profile characteristics are shown in tables 13 and 14 below:
TABLE 13 test results of texture profile characteristics of freeze-thaw for 0 and 1 times and after heating and different heating modes
Table 14 test results of texture profile characteristics of reference abalone muscles at different heating temperatures
It should be noted that the above examples are only for further illustration and description of the technical solution of the present invention, and are not intended to further limit the technical solution of the present invention, and the method of the present invention is only a preferred embodiment, and is not intended to limit the protection scope of the present invention. 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 (9)
1. A processing method of pleurotus eryngii essence abalone meat is characterized by comprising the following steps:
cutting Pleurotus eryngii into pieces, freezing in-20 deg.C refrigerator, and thawing in 4 deg.C refrigerator to obtain semi-finished product;
and (3) placing the semi-finished product into a cooking bag, cooking for 8-12 min at 90 ℃, and cooling to obtain the pleurotus eryngii abalone vegetarian abalone meat finished product.
2. The method for processing Pleurotus eryngii meat according to claim 1, further comprising the step of pre-treating the Pleurotus eryngii before cutting into pieces: selecting fresh pleurotus eryngii raw materials with uniform size, no mechanical damage, no impurities and no peculiar smell, completely covering the pleurotus eryngii, aligning the pleurotus eryngii, having no incomplete part, allowing the stipe to slightly bend, enabling the radius difference between the cap and the stipe to be not more than +/-0.2 cm, cleaning, taking the part without skin on the central stalk part, and sucking the surface water by using filter paper to prepare the pleurotus eryngii dices.
3. The method for processing Pleurotus eryngii meat according to claim 2, wherein the average length, width, height and weight of the cut pieces is 15mm and 2.5 g.
4. The method for processing Pleurotus eryngii meat according to any one of claims 1 to 3 wherein the temperature of freezing is-20 ℃.
5. The method for processing Pleurotus eryngii meat according to any one of claims 1 to 3, further comprising the step of removing surface moisture with a kitchen paper towel before the semi-finished product is placed in the retort pouch.
6. The method for processing the Pleurotus eryngii meat according to any one of claims 1 to 3, wherein the sliced Pleurotus eryngii is frozen in a fresh-keeping bag.
7. The processing method of the pleurotus eryngii meat according to claim 6, wherein the thawing step comprises the following steps: removing a preservative film of the frozen pleurotus eryngii blocks, filling the preservative film into a preservative bag again, putting a kitchen paper towel into the replaced preservative bag for absorbing water lost during thawing, putting the preservative bag into a refrigerator refrigerating chamber at 4 ℃ for thawing, and waiting until the central temperature of a sample is 2-4 ℃.
8. The processing method of Pleurotus eryngii meat according to any one of claims 1 to 3, wherein the cooling step is: and (3) immediately removing the boiled pleurotus eryngii blocks, putting the pleurotus eryngii blocks into ice-water mixed liquid, and cooling the pleurotus eryngii blocks until the central temperature of the blocks is 10 ℃.
9. A Pleurotus eryngii meat prepared by the method for processing Pleurotus eryngii meat according to any one of claims 1-8.
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| JP2927789B1 (en) * | 1998-08-28 | 1999-07-28 | 平林産業株式会社 | Method for producing frozen mushrooms |
| JP2001258496A (en) * | 2000-03-24 | 2001-09-25 | Yuuki Kk | Method for extracting mushroom essence |
| JP2006034242A (en) * | 2004-07-29 | 2006-02-09 | Kanesada C-Ken Kk | Method for producing frozen mushroom |
| US20100055242A1 (en) * | 2006-09-04 | 2010-03-04 | Mishima Foods Co., Ltd. | Method for preparing soft vegetable material |
| CN203801658U (en) * | 2013-12-24 | 2014-09-03 | 陈明湖 | Vegetarian abalone food structure |
| KR20160086721A (en) * | 2015-01-12 | 2016-07-20 | 씨제이푸드빌 주식회사 | Manufacturing method of Mukeunji Kimchi-Stew |
| CN110432475A (en) * | 2019-07-09 | 2019-11-12 | 成都大学 | A kind of Pleurotus eryngii healthy spicy mutton sauce and preparation method thereof |
| JP2021151208A (en) * | 2020-03-25 | 2021-09-30 | 日清食品ホールディングス株式会社 | Production method of frozen mushroom |
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| JP2927789B1 (en) * | 1998-08-28 | 1999-07-28 | 平林産業株式会社 | Method for producing frozen mushrooms |
| JP2001258496A (en) * | 2000-03-24 | 2001-09-25 | Yuuki Kk | Method for extracting mushroom essence |
| JP2006034242A (en) * | 2004-07-29 | 2006-02-09 | Kanesada C-Ken Kk | Method for producing frozen mushroom |
| US20100055242A1 (en) * | 2006-09-04 | 2010-03-04 | Mishima Foods Co., Ltd. | Method for preparing soft vegetable material |
| CN203801658U (en) * | 2013-12-24 | 2014-09-03 | 陈明湖 | Vegetarian abalone food structure |
| KR20160086721A (en) * | 2015-01-12 | 2016-07-20 | 씨제이푸드빌 주식회사 | Manufacturing method of Mukeunji Kimchi-Stew |
| CN110432475A (en) * | 2019-07-09 | 2019-11-12 | 成都大学 | A kind of Pleurotus eryngii healthy spicy mutton sauce and preparation method thereof |
| JP2021151208A (en) * | 2020-03-25 | 2021-09-30 | 日清食品ホールディングス株式会社 | Production method of frozen mushroom |
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