CN117397800A - Canned edible fungi and preparation method thereof - Google Patents
Canned edible fungi and preparation method thereof Download PDFInfo
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- CN117397800A CN117397800A CN202311603083.9A CN202311603083A CN117397800A CN 117397800 A CN117397800 A CN 117397800A CN 202311603083 A CN202311603083 A CN 202311603083A CN 117397800 A CN117397800 A CN 117397800A
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- edible fungi
- mushroom
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- edible
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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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- 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
- A23B7/157—Inorganic compounds
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the field of edible fungi, in particular to an edible fungi can and a preparation method thereof. The canned food comprises salted and mixed edible fungi and sauce; wherein the edible fungi are the edible fungi subjected to root removal and classification; the flavoring juice is prepared by cutting flavoring into slices or grinding into pieces, placing into oleum Rapae at 120deg.C, stirring for 2 hr, and filtering to remove residue oil part as flavoring juice; the sauce and edible fungi are cured together to form a long-term canned flavor substance with the mushroom and the sauce mixed. Through multiunit food flavor contrast, the mushroom of this patent save time is long, and can not influence mushroom flavor because of the system of cooking, and the active ingredient in the original direct preservation mushroom, and the taste is unique, has kept the natural fragrance of mushroom, eats also the effect splendid.
Description
Technical Field
The invention relates to the field of edible fungi, in particular to an edible fungi can and a preparation method thereof.
Background
Edible fungi refer to mushrooms (large fungi) which are large in fruiting body and can be eaten, and are commonly called mushrooms. The known edible fungi in China have more than 350 kinds, wherein the edible fungi belong to basidiomycotina, and the common edible fungi comprise mushrooms, straw mushrooms, agaricus, tremella, hericium erinaceus, bamboo fungi, tricholoma matsutake (matsutake), tricholoma matsutake, rusalem artichoke, ganoderma lucidum, cordyceps sinensis, truffle, pleurotus nebrodensis, bolete and the like; few belong to the ascomycotina, among which are Morchella, saddle fungus, truffle, etc.
The main problem of edible fungi is that they are not easy to preserve, easy to decay and extremely difficult to preserve. In particular to cooked edible fungi. It is known that cooked edible fungi destroy the active ingredients therein.
There is no technology for long-term preservation of raw edible mushrooms and maintenance of active ingredients thereof.
The time node is 2023.10.26; taking edible fungi and grease as abstract keywords, searching in a Chinese patent publication database, and finding 49 documents; after careful carding, the background technology is as follows: the technology of this paragraph is irrelevant to this patent;
CN102267845a;2011.12.07; university of Sichuan; edible fungi cultivation material containing grease spent bleaching clay, CN114568679A;2022.06.03; the institute of biotechnology of Tianjin industry, university of Beijing, academy of sciences of China; a vegetarian meat essence and its preparation method, CN112369596A;2021.02.19; agricultural product processing and nuclear agricultural technology institute of academy of agricultural science, hubei province; a preparation method of fat substitute and edible fungi vegetarian food, CN102584444A;2012.07.18; he Chunlin; preparation of non-fermented composite organic fat fertilizer, CN1310960A;2001.09.05; li Qingzhi; a method formula for preparing a natural agent and emulsified grease by using oviduct of wood frog, CN104711070A;2015.06.17; the Xiamen's academy of engineering; mixing edible fungus waste culture medium with landscaping waste and sludge, a processing technology thereof and CN2585547Y;2003.11.12; yan Lianxiang; the edible fungus culture medium device for processing the pepper seeds comprises CN1986769A;2007.06.27; zheng Xiangpin; high-quality edible fungus culture material, production method and edible fungus cultivation process, CN107266179A;2017.10.20; chongqing market, sheng medical science and technology Co., ltd; edible fungus culture medium, method for cultivating edible fungus, fertilizer prepared by the same, CN108669309A;2018.10.19; shandong Fu He fungus industry Co., ltd., shandong Kokai edible fungi industry technology institute, shandong He Fang edible fungi Co., ltd; a process for producing animal feed by utilizing edible fungus residues, CN103651948A;2014.03.26; wang Zhiliang; a new technology for processing plant fungus sesame oil, CN114304599A;2022.04.12; the Anhui Zhongzhi technologies Co., ltd; selenium-enriched edible fungus powder with light flavor, and its preparation method and application, CN103704627A;2014.04.09; beijing Kangb sports technologies Co., ltd; a fruit and vegetable meal replacement food bar, CN109315504A;2019.02.12; the Zunyi Hui Zhong agricultural development Limited company; 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qingdao Pengtong Ruide electric technologies Co., ltd; a vegetable sausage, CN2847876Y;2006.12.20; henan university of agriculture; a special fan for baking tobacco leaves, CN111418629A;2020.07.17; university of edge extension; high dietary fiber germinated quinoa biscuits and preparation method thereof, CN106260748A;2017.01.04; zhu Zhen; a koi feed, CN103891853a;2014.07.02; ma Guofeng; a three-treasure walnut cake and its preparation method, CN107087786A;2017.08.25; agricultural product processing and nuclear agricultural technology institute of academy of agricultural science, hubei province; a preparation method of instant mushroom stem crisp strips, CN1994048A;2007.07.11; agricultural academy of sciences of Zhejiang province; a Lentinus edodes stick water-retaining agent and its application method, CN104366068A;2015.02.25; fengtai county Shi poultry Co., ltd; egg-laying duck feed for improving laying rate and preparation method thereof, CN106798088A;2017.06.06; anhui Tianze feed Limited liability company; 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The related technology is as follows:
the edible fungus semi-solid composite seasoning disclosed in CN113768115A and a preparation method thereof adopt edible fungus dry products, and no active substances which are edible fungi are destroyed.
The edible mushroom thick soup seasoning disclosed in CN105077138A and the preparation method thereof adopt edible mushroom water extract, which is completely different from the patent.
Thus, the prior art has the disadvantages:
1. active substances of the edible fungi cannot be maintained;
2. the edible fungi cannot be kept for a long time, and people cannot be used in a portable way.
Disclosure of Invention
The purpose of the invention is that: in order to provide the canned edible fungi with better effect and the preparation method, the specific purpose is to achieve a plurality of substantial technical effects in the specific implementation part.
In order to achieve the above purpose, the invention adopts the following technical scheme:
scheme one:
a canned edible fungi is characterized in that the canned edible fungi comprises salted and mixed edible fungi and sauce;
wherein the edible fungi are the edible fungi subjected to root removal and classification;
the flavoring juice is prepared by cutting flavoring into slices or grinding into pieces, placing into oleum Rapae at 120deg.C, stirring for 2 hr, and filtering to remove residue oil part as flavoring juice;
the sauce and edible fungi are cured together to form a long-term canned flavor substance with the mushroom and the sauce mixed.
Scheme II:
a preparation method of an edible fungus can is characterized by comprising the following steps of,
removing roots and grading, namely cutting hard roots of the collected edible fungi and keeping a 1-3 cm long stipe; removing different-color mushrooms, rotten mushrooms and worm-eaten and impurity-residue mushrooms; the first-stage mushroom is a mushroom cap with the diameter of 4 cm to 5cm and is not opened; the second-level mushroom is a mushroom cap with a diameter of 5-7 (cm half open; the third-level mushroom is a fully open umbrella;
cleaning, namely, the action is light during cleaning and the umbrella is not broken;
draining, and shaping, namely processing the raw materials into blocks or sheets;
the preparation of the flavoring juice is to cut various seasonings into slices or grind the slices into pieces, put the pieces into rapeseed oil with the temperature of 120 ℃ for continuous stirring, and filter and remove the residue oil part of the seasonings after 2 hours to obtain the flavoring juice.
Mixing, namely placing the edible fungi subjected to draining molding and the flavoring juice into the same vessel for mixing, uniformly stirring and curing for 30min; the mixing proportion is as follows: every 1 kg of edible fungus raw material corresponds to every 0.1 kg of sauce.
And (5) sub-packaging.
The invention further adopts the technical scheme that the edible fungi are any one or more of oyster mushrooms, mushroom, pleurotus eryngii, hypsizigus marmoreus, flammulina velutipes, straw mushrooms, agaric, hericium erinaceus and bamboo fungi.
The further technical scheme of the invention is that the oil temperature is controlled to be 120 ℃ and 3 ℃ when preparing the sauce; too high has burnt flavor, and too low the color of the sauce is blackened, the flavor is not outstanding, and the product quality is affected.
The further technical scheme of the invention is that the formula of the sauce is any one of the following:
spicy sauce batching table
Five-spice sauce batching table
The further technical scheme of the invention is that the weighing and bagging are carried out, namely weighing and bagging are carried out according to the net weight of each bag of 250; in order to prevent the pollution of the bag mouth from affecting the sealing performance, a special clamp is used for opening the bag for bagging, and the bag mouth can be cleaned by dry cloth if necessary;
vacuum sealing, namely sealing by a vacuum sealing machine; the vacuum degree is 0085-009 MPa, and the heat sealing temperature is 200 ℃; heat sealing time is 2-3S; after sealing, carefully checking whether the sealing is too narrow or has the phenomenon of sealing leakage;
high-pressure sterilization and cooling: sterilizing within 30min after sealing, wherein the sterilization formula is 15min-10min-20min/120 ℃ and steam pressure sterilization is adopted for immediate cooling.
The further technical scheme of the invention is that the method further comprises the steps of heat preservation and inspection, namely, after the product is taken out from the sterilizing pot, the water on the steaming bag is wiped, the unqualified product is checked and selected, then the involuted product is sampled, and the steaming bag is checked to see whether the bag is expanded, broken and leaked or not at the temperature of 37 ℃ for 7 days;
and the test is carried out in a commercial sterile examination, and if the proportion of the bag expansion is found to be more than 0.2%, the test is stored for 1 month and the analysis is carried out in a standard factory when the analysis is less than 0.2%.
The mushrooms are mushrooms which are not emitted by the spores without opening the buds.
The mushroom is Lentinus Edodes.
Compared with the prior art, the invention adopting the technical scheme has the following beneficial effects: through multiunit food flavor contrast, the mushroom of this patent save time is long, and can not influence mushroom flavor because of the system of cooking, and the active ingredient in the original direct preservation mushroom, and the taste is unique, has kept the natural fragrance of mushroom, eats also the effect splendid.
Drawings
For further explanation of the invention, reference is made to the following further description, taken in conjunction with the accompanying drawings:
fig. 1 is a step diagram of the invention.
Detailed Description
The present invention is further illustrated in the following drawings and detailed description, which are to be understood as being merely illustrative of the invention and not limiting the scope of the invention.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The patent provides a plurality of parallel schemes, and the different expressions belong to an improved scheme based on a basic scheme or a parallel scheme. Each scheme has its own unique features.
A preparation method of an edible fungus can is characterized by comprising the following steps of,
removing roots and grading, namely cutting hard roots of the collected edible fungi and keeping a 1-3 cm long stipe; removing different-color mushrooms, rotten mushrooms and worm-eaten and impurity-residue mushrooms; the first-stage mushroom is a mushroom cap with the diameter of 4 cm to 5cm and is not opened; the second-level mushroom is a mushroom cap with a diameter of 5-7 (cm half open; the third-level mushroom is a fully open umbrella;
cleaning, namely, the action is light during cleaning and the umbrella is not broken;
draining, and shaping, namely processing the raw materials into blocks or sheets;
the preparation of the flavoring juice is to cut various seasonings into slices or grind the slices into pieces, put the pieces into rapeseed oil with the temperature of 120 ℃ for continuous stirring, and filter and remove the residue oil part of the seasonings after 2 hours to obtain the flavoring juice.
Mixing, namely placing the edible fungi subjected to draining molding and the flavoring juice into the same vessel for mixing, uniformly stirring and curing for 30min; the mixing proportion is as follows: every 1 kg of edible fungus raw material corresponds to every 0.1 kg of sauce.
And (5) sub-packaging.
Aiming at the defect of the prior art, active substances of edible fungi cannot be maintained; by utilizing the edible fungi to soak and prepare the grease, the active ingredients are fully kept in the grease environment, and the influence of external oxygen and the like on the active substances of the edible fungi is avoided.
Aiming at the defect of the prior art, edible fungi cannot be kept for a long time and cannot be used portably by people. The edible fungi can be stored for a long time, and can be used as a soft can for long-term storage. The flavor is also unique.
The edible fungus is any one or more of oyster mushroom, pleurotus eryngii, hypsizigus marmoreus, flammulina velutipes, straw mushroom, edible fungus, hericium erinaceus and bamboo fungus. But Lentinus edodes is preferred.
The oil temperature is controlled to be 120 ℃ and 3 ℃ when preparing the sauce; too high has burnt flavor, and too low the color of the sauce is blackened, the flavor is not outstanding, and the product quality is affected.
The further technical scheme of the invention is that the formula of the sauce is any one of the following:
spicy sauce batching table
Five-spice sauce batching table
Weighing and bagging, namely weighing and bagging according to the net weight of 200 per bag; in order to prevent the pollution of the bag mouth from affecting the sealing performance, a special clamp is used for opening the bag for bagging, and the bag mouth can be cleaned by dry cloth if necessary;
vacuum sealing, namely sealing by a vacuum sealing machine; the vacuum degree is 0085-009 MPa, and the heat sealing temperature is 200 ℃; heat sealing time is 2-3S; after sealing, carefully checking whether the sealing is too narrow or has the phenomenon of sealing leakage;
high-pressure sterilization and cooling: sterilizing within 30min after sealing, wherein the sterilization formula is 15min-10min-20min/120 ℃ and steam pressure sterilization is adopted for immediate cooling.
The method further comprises the steps of heat preservation and inspection, namely taking out the product from the sterilizing pot, wiping water on the steaming bag, checking and picking out unqualified products, sampling the qualified products, and preserving heat at 37 ℃ for 7 days to check whether the steaming bag has the phenomena of bag expansion, bag cracking and leakage;
and the test is carried out in a commercial sterile examination, and if the proportion of the bag expansion is found to be more than 0.2%, the test is stored for 1 month and the analysis is carried out in a standard factory when the analysis is less than 0.2%.
The color is clear, and the sauce is light yellow; the primary colors of the edible fungi are basically maintained; the flavoring has no focal spot.
Tissue morphology: the edible fungi tissue is soft and elastic, and the broken or fallen thalli and fragments are not more than 5%.
The solid mass size in edible fungi and flavoring is not 10% of the total weight of overweight net weight.
The flavor and smell have special flavors of spicy, hot, fragrant and the like, and have no peculiar smell.
Experiments are respectively carried out on different mushrooms, especially mushrooms, and the effect is best.
It should be noted that, the multiple schemes provided in this patent include the basic schemes of itself, are independent of each other and are not restricted to each other, but they can also be combined with each other under the condition of no conflict, so as to achieve multiple effects together.
Samples were taken for products of different storage periods. Placing the sample in a clean and dry mold, and visually inspecting the shape and color; observing tissue and impurities; taste and mouthfeel.
Through multiunit food flavor contrast, the mushroom of this patent save time is long, and can not influence mushroom flavor because of the system of cooking, and the active ingredient in the original direct preservation mushroom, and the taste is unique, has kept the natural fragrance of mushroom, eats also the effect splendid.
Preferably, the non-bracted Lentinus edodes is not emitted from spores that destroy cancer cells.
The foregoing has shown and described the basic principles, principal features and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the foregoing embodiments, which have been described in the foregoing description merely illustrates the principles of the invention, and that various changes and modifications may be made therein without departing from the spirit and scope of the invention, which is defined in the appended claims.
Claims (9)
1. A canned edible fungi is characterized in that the canned edible fungi comprises salted and mixed edible fungi and sauce;
wherein the edible fungi are the edible fungi subjected to root removal and classification;
the flavoring juice is prepared by cutting flavoring into slices or grinding into pieces, placing into oleum Rapae at 120deg.C, stirring for 2 hr, and filtering to remove residue oil part as flavoring juice;
the sauce and edible fungi are cured together to form a long-term canned flavor substance with the mushroom and the sauce mixed.
2. A preparation method of an edible fungus can is characterized by comprising the following steps of,
removing roots and grading, namely cutting hard roots of the collected edible fungi and keeping a 1-3 cm long stipe; removing different-color mushrooms, rotten mushrooms and worm-eaten and impurity-residue mushrooms; the first-stage mushroom is a mushroom cap with the diameter of 4 cm to 5cm and is not opened; the second-level mushroom is a mushroom cap with a diameter of 5-7 (cm half open; the third-level mushroom is a fully open umbrella;
cleaning, namely, the action is light during cleaning and the umbrella is not broken;
draining, and shaping, namely processing the raw materials into blocks or sheets;
the preparation of the flavoring juice is to cut various seasonings into slices or grind the slices into pieces, put the pieces into rapeseed oil with the temperature of 120 ℃ for continuous stirring, and filter and remove the residue oil part of the seasonings after 2 hours to obtain the flavoring juice.
Mixing, namely placing the edible fungi subjected to draining molding and the flavoring juice into the same vessel for mixing, uniformly stirring and curing for 30min; the mixing proportion is as follows: every 1 kg of edible fungus raw material corresponds to every 0.1 kg of seasoning juice;
and (5) sub-packaging.
3. The method for preparing the edible fungus can according to claim 2, wherein the edible fungus is any one or more of oyster mushroom, pleurotus eryngii, hypsizigus marmoreus, flammulina velutipes, straw mushroom, agaric, hericium erinaceus and bamboo fungus.
4. The method for preparing the canned edible fungi according to claim 2, wherein the oil temperature is controlled to be 120 ℃ plus 3 ℃ when preparing the sauce; too high has burnt flavor, and too low the color of the sauce is blackened, the flavor is not outstanding, and the product quality is affected.
5. The method for preparing the edible fungi can according to claim 2, wherein,
the formula of the sauce is any one of the following:
spicy sauce batching table
Five-spice sauce batching table
6. The method for preparing the edible fungi can according to claim 2, wherein,
weighing and bagging, namely weighing and bagging according to the net weight of 250 per bag; in order to prevent the pollution of the bag mouth from affecting the sealing performance, a special clamp is used for opening the bag for bagging, and the bag mouth can be cleaned by dry cloth if necessary;
vacuum sealing, namely sealing by a vacuum sealing machine; the vacuum degree is 0085-009 MPa, and the heat sealing temperature is 200 ℃; heat sealing time is 2-3S; after sealing, carefully checking whether the sealing is too narrow or has the phenomenon of sealing leakage;
high-pressure sterilization and cooling: sterilizing within 30min after sealing, wherein the sterilization formula is 15min-10min-20min/120 ℃ and steam pressure sterilization is adopted for immediate cooling.
7. The method for preparing the edible fungi can according to claim 6, wherein,
the method further comprises the steps of heat preservation and inspection, namely taking out the product from the sterilizing pot, wiping water on the steaming bag, checking and picking out unqualified products, sampling the qualified products, and preserving heat at 37 ℃ for 7 days to check whether the steaming bag has the phenomena of bag expansion, bag cracking and leakage;
and the test is carried out in a commercial sterile examination, and if the proportion of the bag expansion is found to be more than 0.2%, the test is stored for 1 month and the analysis is carried out in a standard factory when the analysis is less than 0.2%.
8. The method of claim 6, wherein the mushroom is a mushroom whose spores have not been emitted without opening the bud.
9. The method of claim 6, wherein the mushroom is Lentinus edodes.
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