CN1245896C - Freeze dried edible mushroom and its processing method - Google Patents
Freeze dried edible mushroom and its processing method Download PDFInfo
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- CN1245896C CN1245896C CNB031178383A CN03117838A CN1245896C CN 1245896 C CN1245896 C CN 1245896C CN B031178383 A CNB031178383 A CN B031178383A CN 03117838 A CN03117838 A CN 03117838A CN 1245896 C CN1245896 C CN 1245896C
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Abstract
The present invention provides a freeze dried edible fungus. The present invention is characterized in that fresh wild or artificially cultured edible fungi are used as raw material; the edible fungi is preprocessed, prefrozen, freeze-dried, post-processed, tested and packed, and thus, products are obtained. The products favorably reserve all the original quality characteristics of the edible fungi in the aspects of flavor substances, nutrient components, colors, external shapes and flavor and has the advantages of minimal loss of the nutrient components, convenient eating and long shelf life. The present invention has the advantages of advanced and feasible technology, strong operability and wide range of application; the freeze dried edible fungus can be made into a product which is in the shape of a mushroom, a sheet, a block, etc. and has no shrinking phenomenon; after recovery, the freeze dried edible fungus can be sauted, boiled and cooked in a cooker for eating by adding seasoning according to individual penchants, and the freeze dried edible fungus is safe and sanitary and has specific flavor that the fresh product has.
Description
Technical field
The present invention relates to a kind of processing method of guaranteeing the quality, protecting the freeze dried edible fungus of flavor, conformal, belong to food and processing technique field thereof.
Background technology
Edible mushroom is the non-harmful product of present green safety of generally acknowledging.Edible mushroom contains rich in protein, amino acid, vitamin, trace element and carbohydrate, delicious flavour, unique flavor.Proof is long-term edible after deliberation, has anti-cancer, anticancer effect.Be subjected to the welcome of the world, domestic market deeply, economic worth is higher.But owing to the restriction of the special physiological biochemical property that had by edible mushroom itself, the fresh food bacterium after the harvesting such as untimely edible, just very fast generation is corrupt or rotten, therefore, fresh products only is confined to seasonal consumption.Converted products such as the salt marsh bacterium that processes with prior art, dried bacterium (drying or dry edible mushroom), canning bacterium, oil stain bacterium, quick-frozen bacterium, because of being subjected to the restriction of process technology, make product have problems such as flavor substance forfeiture, quality descend, edible inconvenience, transportation difficulty, therefore, restricting the development in edible mushroom market.
Summary of the invention
The object of the present invention is to provide a kind of unique flavor, be of high nutritive value, color and luster and profile are good, instant, the processing method of the freeze dried edible fungus of long shelf-life.
The processing method of freeze dried edible fungus provided by the invention is a raw material with fresh wild or artificial cultivation edible mushroom, and through following process:
1, pretreatment of raw material: impurity removing is removed the mud pin, clean draining;
2, the processing that completes: the raw material of above-mentioned drop being crossed water heated 3-10 minute under 90-350 ℃ of temperature;
3, prefreezing is handled:--prefreezing to mushroom body core temperature is reduced to-5 ℃ in 35 ℃ of environment--25 ℃ of with the above-mentioned raw material that completes, putting-10 ℃;
4, freeze-drying is handled: the edible mushroom of above-mentioned prefreezing is placed temperature 0-120 ℃, and freeze-drying is handled in the environment of pressure 1-100Pa, is that 2-6% ends until thalline water evaporates to water content;
5, post processing: the material after freeze-drying handled places 15 ℃-28 ℃ of temperature, relative humidity 8%-22%, and when easing back to moisture 5-9% in the clean environment, test package, product.
The processing that completes in the above-mentioned processing step, the mode of heating of employing steam or poach.
Because the present invention has adopted the freeze-drying processing, makes the moisture content in the edible mushroom be converted into water vapour from solid ice, and under the promotion of vapour pressure, steam is discharged from edible mushroom, thereby deviate from the most of moisture content in the thalline.Remain in the moisture content that the small part in the thalline is not freezed, still be distributed in the thalline, and exist with form in conjunction with water, no longer mobile, discharge this part in conjunction with water by the freeze-drying processing.Make the flavor substance and the nutrition of product, the color and luster of product, profile, better flavor ground keep the peculiar qualitative characteristics of edible mushroom, and the nutrition loss is minimum, instant, long shelf-life.
Process technology advanced person of the present invention, technology are feasible, and strong operability is widely applicable, is the first Application of new and high technology in the edible mushroom field, has a extensive future.
The edible mushroom freeze-drying prods of producing with processing method of the present invention has whole mushroom flower shape, sheet, bulk etc., product color, profile keep original feature, no shrinkage phenomenon, but independent packaging and small-sized bulk cargo, the shelf-life reached more than 1 year, instant, only needed soak and to restore in several minutes, restoring the back, to add the batching cooking of frying, boil, stew according to the personal like edible, and the safety of food, health have bright product peculiar taste.
The specific embodiment
Embodiment 1:
Raw material: select fresh, do not have to go rotten, the edible mushroom of free from insect pests is raw material, removes mud pin and impurity with cutter, do not destroy edible fungi raw materials mushroom shape as far as possible, guarantees the original complete of raw material;
Clean: clean edible mushroom with the clear water that flows,, put the quiet draining in shady and cool place and drip stand-by by mushroom shape feature, length, cap diameter, mushroom handle thickness grading;
Handle: according to the machining kinds requirement, carry out the arrangement of the whole mushroom of edible mushroom, sheet mushroom, fourth mushroom, and according to quality requirement, boiled in boiling water more than 95 ℃ 4 minutes, processing completes;
Pre-freeze: the raw material of above-mentioned processing is placed-10 ℃ rapidly--35 ℃ of environment prefreezing to mushroom body core temperatures are reduced to-5 ℃:
Freeze-drying: the edible mushroom of prefreezing is placed low-temperature vacuum drying equipment, 0 ℃ of temperature is set, pressure 100Pa, 2 hours time, carry out freeze-drying and handle, water evaporates to water content at 2-4%, edible mushroom thalline bone dry, profile remains unchanged, and quality is crisp firmly can to go out freeze-drier;
Packing: the freeze dried edible fungus that will deliver from godown is put 15-20 ℃, relative humidity 8-15% rapidly, when easing back to moisture 5-9% in the clean dried environment of dustless, free from extraneous odour, after sense organ uniformity inspection, water content check, vacuumizes or fills N
2, CO
2Seal package;
Storage: the freeze dried edible fungus of packing is put in 3 ℃ of-8 ℃ of dry environments, keep away solar radiation, keep away high temperature, preserve in the environment of high pressure.
Embodiment 2:
Raw material: select fresh, do not have to go rotten, the edible mushroom of free from insect pests is raw material, removes mud pin and impurity with stainless steel knife, action does not destroy edible fungi raw materials mushroom shape in order in the attention process, guarantees the original complete of raw material;
Clean: clean edible mushroom with the clear water that flows,, put the quiet draining in shady and cool place and drip stand-by by mushroom shape feature, length, cap diameter, mushroom handle thickness grading;
Handle:, carry out the arrangement of the whole mushroom of edible mushroom, sheet mushroom, fourth mushroom according to the machining kinds requirement;
Pre-freeze: above-mentioned raw materials is placed-20 ℃ rapidly--35 ℃ of environment prefreezing to mushroom body core temperatures are reduced to-25 ℃;
Freeze-drying: the edible mushroom of prefreezing is put in the low-temperature vacuum drying equipment, 120 ℃ of temperature are set, pressure 1Pa, 30 hours time, carry out freeze-drying and handle, through lyophilization and parsing-desiccation process, water evaporates to water content at 5-6%, edible mushroom thalline bone dry, profile remains unchanged, hard crisp can the delivering from godown of quality;
Packing: the freeze dried edible fungus that will deliver from godown is put 20 ℃-28 ℃, relative humidity 15%-22% rapidly, when easing back to moisture 5-9% in the clean dried environment of dustless, free from extraneous odour, after sense organ uniformity inspection, water content check, vacuumizes or fills N
2, CO
2Seal package;
Storage: the freeze dried edible fungus of packing is put in 10 ℃ of-15 ℃ of dry environments, do not have the food of peculiar smell to mix to deposit, to keep away solar radiation, keep away high temperature, preserve in the environment of high pressure with other.
Claims (1)
1, a kind of processing method of freeze dried edible fungus is characterized in that with fresh wild or artificial cultivation edible mushroom be raw material, and through following process:
A, pretreatment of raw material: impurity removing is removed the mud pin, clean draining;
B, processing completes: the raw material of above-mentioned drop being crossed water heated 3-10 minute under 90-350 ℃ of temperature;
C, prefreezing handle:--prefreezing to mushroom body core temperature is reduced to-5 ℃ in 35 ℃ of environment--25 ℃ of with the above-mentioned raw material that completes, putting-10 ℃;
D, freeze-drying are handled: the edible mushroom of above-mentioned prefreezing is placed temperature 0-120 ℃, and freeze-drying is handled in the environment of pressure 1-100Pa, is that 2-6% ends until thalline water evaporates to water content;
E, post processing: the material after freeze-drying handled places 15 ℃-28 ℃ of temperature, relative humidity 8%-22%, and when easing back to moisture 5-9% in the clean environment, test package, product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031178383A CN1245896C (en) | 2003-05-08 | 2003-05-08 | Freeze dried edible mushroom and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031178383A CN1245896C (en) | 2003-05-08 | 2003-05-08 | Freeze dried edible mushroom and its processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1547947A CN1547947A (en) | 2004-11-24 |
| CN1245896C true CN1245896C (en) | 2006-03-22 |
Family
ID=34320669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031178383A Expired - Fee Related CN1245896C (en) | 2003-05-08 | 2003-05-08 | Freeze dried edible mushroom and its processing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN1245896C (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027286B (en) * | 2011-10-08 | 2014-07-23 | 武汉如意食用菌生物高科技有限公司 | Preparation method of golden needle mushroom dish |
| CN102599486B (en) * | 2012-04-13 | 2013-06-05 | 福建省农业科学院农业工程技术研究所 | Method for preparing non-fried edible-fungus crisp chips through two-section water-removing and three-temperature-section drying |
| CN104068100A (en) * | 2014-07-23 | 2014-10-01 | 丽江三川实业集团有限公司 | Frozen processing method for pignolia |
| CN104068102A (en) * | 2014-07-23 | 2014-10-01 | 丽江三川实业集团有限公司 | Frozen processing method for boletus |
| CN104381998A (en) * | 2014-11-27 | 2015-03-04 | 福州缘顺食品有限公司 | Preparation method of instant vacuum freeze-dried tremella fuciformis after brewing |
| CN105053164B (en) * | 2015-08-21 | 2018-08-24 | 广元市钏琰生物科技有限公司 | A kind of preparation method of drying edible mushroom |
| CN105410890A (en) * | 2015-11-10 | 2016-03-23 | 中华全国供销合作总社昆明食用菌研究所 | Preparation method of ultrafine truffle powder of high sporoderm-broken rate and good dissolution quantity |
| CN107279969A (en) * | 2017-08-18 | 2017-10-24 | 小金县兴隆农副产品开发有限责任公司 | A kind of Edible mushroom processing method |
| CN108968027A (en) * | 2018-06-29 | 2018-12-11 | 贵州健丰农业发展有限公司 | A kind of processing method that Pleurotus ferulae Lanzi is lyophilized |
| CN110537659A (en) * | 2019-09-04 | 2019-12-06 | 贵阳学院 | Sulfur-free drying method for edible and medicinal fungi |
| CN112401205A (en) * | 2020-11-17 | 2021-02-26 | 中华全国供销合作总社昆明食用菌研究所 | High-nutrition convenient-to-brew composite edible fungus solid fungus soup and preparation method thereof |
| CN113261658A (en) * | 2021-05-17 | 2021-08-17 | 云南易门丛山食用菌有限责任公司 | Freeze-dried edible mushroom seasoning process |
-
2003
- 2003-05-08 CN CNB031178383A patent/CN1245896C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1547947A (en) | 2004-11-24 |
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