CN116114864A - Pre-cured edible fungi and preparation method thereof - Google Patents
Pre-cured edible fungi and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 25
- 238000007710 freezing Methods 0.000 claims abstract description 21
- 230000008014 freezing Effects 0.000 claims abstract description 21
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 20
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- 238000010025 steaming Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims description 16
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 13
- 230000000052 comparative effect Effects 0.000 description 44
- 235000001715 Lentinula edodes Nutrition 0.000 description 38
- 240000000599 Lentinula edodes Species 0.000 description 38
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- 102000004169 proteins and genes Human genes 0.000 description 22
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- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- 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
- A23B7/0441—Treatment other than blanching preparatory to freezing
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- 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
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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Abstract
The invention discloses a pre-cured edible fungus and a preparation method thereof, wherein the preparation method comprises the following steps: cleaning dry edible fungi, immersing the dry edible fungi in a soybean protein solution containing protease, and vacuumizing in a vacuum vacuumizing tank; taking out the edible fungi treated by the steps, steaming, curing and frying; and (3) quickly freezing the fried edible fungi to below 18 ℃ to obtain the pre-cured edible fungi. Thus, the pre-cured edible fungi with good texture and water holding performance can be obtained.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a pre-cured edible fungus and a preparation method thereof.
Background
Lentinus edodes is the most common edible fungus, is rich in vitamins, proteins, flavor substances and the like, has the reputation of "queen in mushroom" and is always favored by consumers. Although fresh mushrooms are delicious in taste, the fresh mushrooms are difficult to transport at normal temperature for a long distance due to the factors of difficult storage, easy deterioration, and the like.
The main stream of the mushroom market in China is mainly dehydrated dry mushrooms. Before eating, the dried mushrooms are required to be rehydrated and then cooked, the rehydrated mushrooms usually take a plurality of hours to fully absorb and swell, if the absorption and swelling are incomplete, the eating taste of the mushrooms is affected, and the cooking process is complicated.
In order to solve the problem, in the related art, fresh mushrooms or rehydrated mushrooms are prepared by cooking, distributed and sold after frozen storage, and a user can obtain various mushrooms dishes by simply preheating, but the problems of soft mouthfeel, poor water retention and the like can be caused by freezing the dishes prepared from the fresh mushrooms or the rehydrated mushrooms.
Disclosure of Invention
In order to solve the problems, the invention provides a pre-cured edible fungus and a preparation method thereof, wherein the edible fungus obtained by the method can be eaten after being frozen and stored and simply preheated, and has good texture and water retention capacity.
In order to achieve the above object, in one aspect, the embodiment of the present invention provides a method for preparing a pre-cured edible fungus, which includes the following steps:
(1) Cleaning dry edible fungi, immersing the dry edible fungi in a soybean protein solution containing protease, and vacuumizing in a vacuum vacuumizing tank;
(2) Taking out the edible fungi treated in the step (1), steaming, curing and frying;
(3) And (3) quickly freezing the fried edible fungi to below 18 ℃ to obtain the pre-cured edible fungi.
According to the preparation method of the pre-cured edible fungi, the edible fungi are soaked in soybean protein solution containing protease, vacuumizing treatment is carried out, so that soybean protein fully permeates into the edible fungi tissues, then the soybean protein and the edible fungi tissues form a compact structure through steaming and boiling, the protease activity is passivated, then the edible fungi tissues are fixed through frying treatment, finally quick freezing is carried out, and thus the pre-cured edible fungi can be obtained, and the edible fungi are simply preheated to obtain the edible fungi dish with good texture and water holding capacity.
In addition, the preparation method of the pre-cured edible fungi provided by the embodiment of the invention can also have the following additional technical characteristics:
optionally, in the step (1), the molecular weight of the soybean protein solution is 10000 Da-25000 Da, and the concentration is 0.5% -2.5%.
Optionally, in the step (1), the protease is food-grade neutral protease, and the enzyme activity is 0.5 IU/mL-3 IU/mL.
Optionally, in the step (1), vacuumizing to-0.1 MPa in a vacuum pumping tank, maintaining for 1-3 min, pressurizing to 0.025MPa, and maintaining for 30-60 min.
Optionally, in the step (2), the steaming and curing temperature is 100-115 ℃ and the time is 4-10 min.
Optionally, in the step (2), the frying treatment is carried out at a temperature of 125-140 ℃ for 20-50 s.
In another aspect, the embodiment of the invention provides a pre-cured edible fungus, which is prepared by the preparation method.
According to the pre-cured edible fungi, the edible fungi are soaked in the soybean protein solution containing the protease through the method, the soybean protein is fully permeated into the edible fungi tissue through vacuumizing treatment, the soybean protein and the edible fungi tissue form a compact structure through steaming and boiling, the protease activity is passivated, the edible fungi tissue form is fixed through frying treatment, and finally quick freezing is carried out, so that the pre-cured edible fungi can be obtained, and the edible fungi are simply preheated to obtain the edible fungi dish with good texture and water holding capacity.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
Drawings
FIG. 1 is an external view of Lentinus edodes obtained in examples and comparative examples according to the present invention.
Detailed Description
The technical scheme of the invention is described below through specific examples. It is to be understood that the mention of one or more method steps of the present invention does not exclude the presence of other method steps before and after the combination step or that other method steps may be interposed between these explicitly mentioned steps; it should also be understood that these examples are illustrative of the present invention and are not intended to limit the scope of the present invention. Moreover, unless otherwise indicated, the numbering of the method steps is merely a convenient tool for identifying the method steps and is not intended to limit the order of arrangement of the method steps or to limit the scope of the invention in which the invention may be practiced, as such changes or modifications in their relative relationships may be regarded as within the scope of the invention without substantial modification to the technical matter.
In order to better understand the above technical solution, exemplary embodiments of the present invention are described in more detail below. While exemplary embodiments of the invention are shown, it should be understood that the invention may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
The test materials adopted by the invention are all common commercial products and can be purchased in the market.
It should be noted that:
the invention adopts full texture analysis (texture profile analysis, TPA) to measure the hardness and related indexes of the mushrooms: the parameters of the experimental method are set in Table 1 by using a TA.TOUGH model texture analyzer from Shanghai Paul company.
TABLE 1 TPA test parameters
The method for measuring the water retention capacity of the invention is to cover the prepared mushroom dish with a cover, heat for 1min in microwaves, take out and drain water, and weigh to obtain W1. And drying the weighed lentinus edodes to constant weight at 105 ℃, and weighing to obtain W2. Water retention= (W1/W2) ×100%.
The invention will now be described with reference to specific examples, which are intended to be illustrative only and not limiting in any way.
Example 1
Weighing 200g of dry lentinus edodes, cleaning, immersing the dry lentinus edodes in 1000mL of soybean protein solution with the concentration of 0.5% (w/v) and the molecular weight of 15000-20000 Da, adding neutral protease to the soybean protein solution until the enzyme activity is 0.5IU/mL, uniformly mixing, placing the soybean protein solution into a vacuum pumping tank, vacuumizing to 0.1MPa for 1min, releasing the vacuum, pressurizing to 0.025MPa, maintaining for 50min to enable protein to permeate, taking out the lentinus edodes after releasing the pressure, steaming at 100 ℃ for 10min, frying the cured lentinus edodes in hot oil at 125 ℃ for 50s to fix the tissue form, quickly freezing to below 18 ℃, packaging, and freezing for storage.
After the sample of this example was frozen for 30 days, the appearance was observed and after heating with microwaves for 1 minute, the texture and water holding capacity were measured. As shown in fig. 1, the sample fullness of this example was significantly better than that of comparative example 1, comparative example 2 and comparative example 3. As shown in table 2, the hardness (340 g), elasticity (1.00), chewiness (272 g), recovery (1.13), and water retention (380%) were significantly better than the hardness (217 g), elasticity (0.70), chewiness (119 g), recovery (0.18), and water retention (243%) of comparative example 1 (directly ripening without protein and protease); and is also significantly better than the quality indexes of comparative example 2 (added with protein but not added with protease for curing preparation) and comparative example 3 (added with no protease but added with protein for curing preparation).
Example 2
Weighing 250g of dry lentinus edodes, cleaning, immersing the dry lentinus edodes in 1000mL of protein solution with the concentration of 1.0% (w/v) and the molecular weight of 15000-20000 Da, putting the soaked lentinus edodes into a vacuum air pumping tank, adding neutral protease to the enzyme activity of 1.0IU/mL, mixing uniformly, putting the lentinus edodes into the vacuum air pumping tank, vacuumizing to 0.1MPa for 2.5min, releasing the vacuum and then pressurizing to 0.025MPa, maintaining for 30min to enable protein to permeate, taking out the lentinus edodes after releasing the pressure, curing by steam at 105 ℃ for 8min, frying the cured lentinus edodes at 130 ℃ for 40s to fix the tissue form, quickly freezing the fried lentinus edodes to below 18 ℃, packaging and then freezing for storage.
After the sample of this example was frozen for 30 days, the appearance was observed and after heating with microwaves for 1 minute, the texture and water holding capacity were measured. As shown in fig. 1, the sample fullness of this example was significantly better than that of comparative example 1, comparative example 2 and comparative example 3. As shown in table 2, the hardness (470 g), elasticity (0.98), chewiness (416 g), recovery (0.58), and water retention (422%) were significantly better than the hardness (217 g), elasticity (0.70), chewiness (119 g), recovery (0.18), and water retention (243%) of comparative example 1 (directly ripening without protein and protease); and is also significantly better than the quality indexes of comparative example 2 (added with protein but not added with protease for curing preparation) and comparative example 3 (added with no protease but added with protein for curing preparation).
Example 3
Weighing 250g of dry lentinus edodes, cleaning, immersing the dry lentinus edodes in 1000mL of 1.5% (w/v) soybean protein solution with the molecular weight of 20000-25000 Da, adding a proper amount of neutral protease until the enzyme activity is 3.0IU/mL, uniformly mixing, placing the mixture into a vacuum pumping tank, vacuumizing to 0.1MPa for 2min, releasing the vacuum, pressurizing to 0.025MPa for 45min for protein permeation, taking out the lentinus edodes after releasing the pressure, steaming at 110 ℃ for 6min, frying at 130 ℃ for 30s for fixing the tissue form, quickly freezing to below 18 ℃, packaging, and freezing for storage.
After the sample of this example was frozen for 30 days, the appearance was observed and after heating with microwaves for 1 minute, the texture and water holding capacity were measured. As shown in fig. 1, the sample fullness of this example was significantly better than that of comparative example 1, comparative example 2 and comparative example 3. As shown in Table 2, the hardness (491 g), elasticity (0.99), chewiness (419 g), recovery (0.45) and water-holding capacity (365%) were significantly better than those of comparative example 1 (directly ripening without adding protein and protease) (217 g), elasticity (0.70), chewiness (119 g), recovery (0.18) and water-holding capacity (243%); and is also significantly better than the quality indexes of comparative example 2 (added with protein but not added with protease for curing preparation) and comparative example 3 (added with no protease but added with protein for curing preparation).
Example 4
Weighing 300g of dry lentinus edodes, cleaning, immersing the dry lentinus edodes in 1000mL of soybean protein solution with the concentration of 2.0% (w/v) and the molecular weight of 10000-15000 Da, adding neutral protease to the soybean protein solution until the enzyme activity is 3IU/mL, uniformly mixing, placing the soybean protein solution into a vacuum pumping tank, vacuumizing to 0.1MPa for 3min, releasing the vacuum, pressurizing to 0.025MPa, maintaining for 60min to enable protein to permeate, and steaming the lentinus edodes at 115 ℃ for 4min after releasing the pressure. Frying the cured Lentinus Edodes at 140deg.C for 20s to fix its tissue morphology, quickly freezing to below-18deg.C, packaging, and freezing.
After the sample of this example was frozen for 30 days, the appearance was observed and after heating with microwaves for 1 minute, the texture and water holding capacity were measured. As shown in fig. 1, the sample fullness of this example was significantly better than that of comparative example 1, comparative example 2 and comparative example 3. As shown in table 2, the hardness (504 g), elasticity (0.98), chewiness (459 g), recovery (0.59), and water retention (440%) were significantly better than the hardness (217 g), elasticity (0.70), chewiness (119 g), recovery (0.18), and water retention (243%) of comparative example 1 (directly ripening without protein and protease); and is also significantly better than the quality indexes of comparative example 2 (added with protein but not added with protease for curing preparation) and comparative example 3 (added with no protease but added with protein for curing preparation).
Comparative example 1: directly curing and prefabricating without adding protein and protease
Cleaning dried Lentinus Edodes, soaking in water, frying at 140deg.C for 20s, rapidly freezing Lentinus Edodes slices below-18deg.C, packaging, and freezing.
After the comparative sample was frozen for 30 days, the appearance was observed and the texture and water holding capacity were measured after heating with microwaves for 1 minute. As shown in fig. 1, the sample fullness of this comparative example was significantly lower than that of examples 1, 2, 3 and 4, as well as that of comparative example 2. As shown in table 2, the hardness (217 g), elasticity (0.70), chewiness (119 g), recovery (0.18) and water retention (243%) of this comparative example were significantly lower than the hardness, elasticity, chewiness, recovery and water retention of each example, and were also lower than comparative example 2.
Comparative example 2 preparation of a protein solution by addition of protease-free curing
Weighing 250g of dry lentinus edodes, cleaning, immersing the dry lentinus edodes in 1000mL of 1.0% (w/v) protein solution with molecular weight of 15000-20000 Da, placing the soaked lentinus edodes in a vacuum air pumping tank, uniformly mixing, placing the soaked lentinus edodes in the vacuum air pumping tank, vacuumizing to 0.1MPa for 2.5min, releasing the vacuum, pressurizing to 0.025MPa, maintaining for 30min to enable protein to permeate, taking out the lentinus edodes after releasing the pressure, curing by steam at 105 ℃ for 8min, frying the cured lentinus edodes at 130 ℃ for 40s to fix the tissue form, quickly freezing the fried lentinus edodes to below 18 ℃, and packaging and freezing for storage.
After the comparative sample was frozen for 30 days, the appearance was observed and the texture and water holding capacity were measured after heating with microwaves for 1 minute. As shown in fig. 1, the sample fullness of this comparative example was significantly lower than examples 1, 2, 3 and 4, but better than examples 1 and 2. As shown in table 2, the hardness (304 g), elasticity (0.88), chewiness (236 g), recovery (0.31), and water retention (288%) of this comparative example were significantly lower in quality than the hardness, elasticity, chewiness, recovery, and water retention of each example, but higher than comparative examples 1 and 3.
Comparative example 3 preparation of ripening preparation without protease but with protein
Weighing 250g of dry lentinus edodes, cleaning, immersing the dried lentinus edodes in 1000mL of neutral protease solution with the enzyme activity of 1.0IU/mL, placing the soaked lentinus edodes in a vacuum air pumping tank, mixing uniformly, placing the soaked lentinus edodes in the vacuum air pumping tank, vacuumizing to 0.1MPa for 2.5min, releasing the vacuum, pressurizing to 0.025MPa, maintaining for 30min to enable protein to permeate, taking out the lentinus edodes after releasing the pressure, curing by steam at 105 ℃ for 8min, frying the cured lentinus edodes at 130 ℃ for 40s to fix the tissue form, quickly freezing the fried lentinus edodes to below 18 ℃, and packaging and then freezing for storage.
After the comparative sample was frozen for 30 days, the appearance was observed and the texture and water holding capacity were measured after heating with microwaves for 1 minute. As shown in fig. 1, the sample fullness of this comparative example was significantly lower than examples 1, 2, 3 and 4, and also significantly lower than comparative example 2, slightly better than comparative example 1, but caused edge breakage. As shown in table 2, the hardness (108 g), elasticity (0.58), chewiness (104 g), recovery (0.13), and water retention (133%) were significantly lower than the hardness, elasticity, chewiness, recovery, and water retention of each example, and were also lower than comparative examples 1 and 2.
The above examples and comparative examples show that the addition of only soy protein for curing prefabrication provides a slight improvement in each quality, but the improvement effect is not great; the addition of protease treatment alone has a detrimental effect on the quality of the mushrooms. Thus, the beneficial effect of this patent is the effect of adding protein and protease to act synergistically.
TABLE 2 measurement of texture and Water holding Property after Pre-cured Lentinus Edodes are frozen and stored
Note that: the data in the table are analyzed for minimal significant differences (Fisher LSD), with the different letters in the same column indicating significant differences, p <0.05.
In conclusion, the pre-cured mushroom dish product prepared according to the embodiment of the invention can be prepared into dish products with good texture and water retention capacity by simple preheating after freezing storage, and compared with comparative example 1 without soy protein permeation treatment, the texture and water retention capacity are greatly improved.
In the description of the present specification, a description referring to terms "one embodiment," "some embodiments," "examples," "specific examples," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present invention. In this specification, schematic representations of the above terms should not be understood as necessarily being directed to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Further, one skilled in the art can engage and combine the different embodiments or examples described in this specification.
While embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and not to be construed as limiting the invention, and that variations, modifications, alternatives and variations may be made to the above embodiments by one of ordinary skill in the art within the scope of the invention.
Claims (7)
1. The preparation method of the pre-cured edible fungi is characterized by comprising the following steps of:
(1) Cleaning dry edible fungi, immersing the dry edible fungi in a soybean protein solution containing protease, and vacuumizing in a vacuum vacuumizing tank;
(2) Taking out the edible fungi treated in the step (1), steaming, curing and frying;
(3) And (3) quickly freezing the fried edible fungi to below 18 ℃ to obtain the pre-cured edible fungi.
2. The method according to claim 1, wherein the soybean protein solution in the step (1) has a molecular weight of 10000Da to 25000Da and a concentration of 0.5% to 2.5%.
3. The method of claim 1, wherein in step (1), the protease is a food-grade neutral protease, and the enzyme activity is 0.5IU/mL to 3IU/mL.
4. The method according to claim 1, wherein in the step (1), the vacuum is applied to a vacuum pump tank to-0.1 MPa, the pressure is maintained for 1 to 3 minutes, the pressure is increased to 0.025MPa, and the pressure is maintained for 30 to 60 minutes.
5. The process according to claim 1, wherein in the step (2), the temperature of the aging is 100 to 115℃and the time is 4 to 10 minutes.
6. The method according to claim 1, wherein in the step (2), the frying treatment is carried out at a temperature of 125 to 140 ℃ for 20 to 50 seconds.
7. A pre-cured edible fungus, characterized in that it is produced by the method for producing a pre-cured edible fungus according to any one of claims 1 to 6.
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| KR20110068315A (en) * | 2009-12-16 | 2011-06-22 | 씨제이제일제당 (주) | Vaccum-fried vegetable, fruit and mushroom snack and manufacturing method thereof |
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| KR20170044814A (en) * | 2015-10-15 | 2017-04-26 | 건국대학교 산학협력단 | Method of tenderizing food and tenderizing food prepared therefrom |
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| CN111567791A (en) * | 2020-05-11 | 2020-08-25 | 漳州职业技术学院 | Low-fat pleurotus eryngii sausage and preparation process thereof |
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| US20100310712A1 (en) * | 2005-10-04 | 2010-12-09 | Jamshid Ashourian | Fried food products having reduced fat content |
| US20100260888A1 (en) * | 2007-10-10 | 2010-10-14 | Hiroshima Prefecture | Method of producing matured food |
| KR20110068315A (en) * | 2009-12-16 | 2011-06-22 | 씨제이제일제당 (주) | Vaccum-fried vegetable, fruit and mushroom snack and manufacturing method thereof |
| CN102753035A (en) * | 2010-01-15 | 2012-10-24 | 松脆感控股公司 | Stabilisation of microwave heated food substrates |
| KR20170044814A (en) * | 2015-10-15 | 2017-04-26 | 건국대학교 산학협력단 | Method of tenderizing food and tenderizing food prepared therefrom |
| CN107156803A (en) * | 2017-06-13 | 2017-09-15 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of preparation method of instant conditioning mushroom leisure food |
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