CN1589661A - Processing method of convenient edible wild mushroom - Google Patents

Abstract

A conveniently edible wild mushroom with unique taste is prepared from the wild mushroom through immersing in saline, washing, boiling, loading in bottles, filling saline, vacuum sealing, and high-temp steaming.

Description

A kind of wild mushroom processing method of instant edible

One, technical field

The present invention relates to the production technology of edible mushroom, be specifically related to a kind of wild mushroom processing method.

Two, background technology

Diversiform-leaved poplar forest land a kind of rare wild mushroom of growing in the Bachu border of the county, domestic rare, still there is not artificial cultivation at present, it is a kind of mushroom under the arid desert sex climate condition short of rain, grows in the diversiform-leaved poplar root, moistens by the iceberg snow-broth, contain several amino acids, it is nutritious, and unique flavor is the good merchantable brand of going with rice or bread.This wild mushroom bacterium is preced with similar black fungus, the stem white hollow, and this aquatic foods mushroom is edible also, but far away from edible local flavor and the mouthfeel in drying back; This wild mushroom is short picking time, and bright mushroom is difficult to deposit, stores and transports, usually with its drying back accumulating.For a long time, this wild mushroom comes into the market with the form of dried food and nuts, comes into huge numbers of families' kitchen.Dried food and nuts is very inconvenient when cooking dish, generally needs long-time the immersion, has increased the time of cooking, and is not suitable for current allegro life, thereby influences the development and utilization of this rare wild mushroom.

Three, summary of the invention

The objective of the invention is provides a kind of wild mushroom processing method of instant edible in order to overcome the deficiency of prior art.

Wild mushroom processing method of the present invention is to adopt following processing step:

The bright mushroom that at first will gather adopts the method for air dry to carry out drying;

Be that the saline solution of 1.8%-2.2% soaked 4-6 hour with drying good mushroom with concentration then, full up to the mushroom body;

Soaked mushroom is rejected rhizosphere band silt part again, clean 4-6 time, adopt during cleaning to pinch and put the formula cleaning, clean silt, pull out then, drop drips to the greatest extent;

The mushroom of cleaning was put into stainless-steel pan or the boiling of aluminum pot boiling water 5-7 minute, evenly well-done till, pull gradually cold standby out;

The mushroom that boiling the is good Bottle ﹠ Can of packing into adds concentration that boiling filters simultaneously and is 4.5% saline solution in Bottle ﹠ Can, solid content should surpass half, reserves 5-6 millimeter bottom clearance and prepares against capping;

The mushroom and the salt solution of Bottle ﹠ Can of will packing into carried out in 90--95 ℃ fumer exhaust 5--7 minute, when the Bottle ﹠ Can central temperature reaches 75 ℃, got final product capping;

Temperature-gradient method while hot after the capping, temperature ladder are 60 ℃, 80 ℃ and 100 ℃, continue 15 minutes in the time of 100 ℃, then by temperature ladder segmentation cooling;

Labelled vanning is cleaned only on the Bottle ﹠ Can surface of capping after-baking.

Advantage of the present invention is: changed traditional with the drying back accumulating of wild mushroom, edible method, wild mushroom is canned through saline sook, eat very convenient, and do not add any additives in the whole process, keep the essence of this wild mushroom pure natural, guaranteed its distinctive local flavor and mouthfeel, 12 months shelf-life can be arranged, accumulating is very convenient, makes this rare wild mushroom obtain better development and utilization.

Four, the specific embodiment

Wild mushroom processing method of the present invention can adopt following processing step to realize:

A. the bright mushroom that will gather adopts the method for air dry to carry out drying;

B. be that 2% saline solution soaked 5 hours with drying good mushroom with concentration, full up to the mushroom body;

C. soaked mushroom is rejected rhizosphere band silt part, clean 5 times, adopt during cleaning to pinch and put the formula cleaning, clean silt, pull out then, drop drips to the greatest extent;

D. the mushroom that will clean is put into aluminum pot boiling water boiling 6 minutes, evenly well-done till, pull gradually cold standby out;

E. boiling is the good mushroom Bottle ﹠ Can of packing into adds concentration that boiling filters simultaneously and is 4.5% saline solution in Bottle ﹠ Can, solid content should account for 60%, reserves 5 millimeters bottom clearances and prepares against capping;

F. the champignon in brine of Bottle ﹠ Can of will packing into carries out exhaust 6 minutes, capping when the Bottle ﹠ Can central temperature reaches 75 ℃ in 92 ℃ fumer;

G. temperature-gradient method while hot after the capping, temperature ladder are 60 ℃, 80 ℃ and 100 ℃, continue 15 minutes in the time of 100 ℃, then by temperature ladder segmentation cooling;

H. labelled vanning is cleaned only on the champignon in brine Bottle ﹠ Can surface of capping after-baking.

Wild mushroom processing method of the present invention, adopt canned wild mushroom, very convenient when edible, can directly cook after opening jar, need not soak, save a lot of times, be fit to very much present allegro life, and do not influence the essence of this wild mushroom pure natural, with and distinctive local flavor and mouthfeel, 12 months shelf-life can be arranged, and accumulating is very convenient, makes this rare wild mushroom obtain better development and utilization.

Claims (1)

1, a kind of wild mushroom processing method of instant edible is characterized in that adopting following processing step:

A. the bright mushroom that will gather adopts the method for air dry to carry out drying

B. be that the saline solution of 1.8%-2.2% soaked 4-6 hour with drying good mushroom with concentration, full up to the mushroom body

C. soaked mushroom is rejected rhizosphere band silt part, clean 4-6 time, adopt during cleaning to pinch and put the formula cleaning, clean silt, pull out then, drop drips to the greatest extent

D. the mushroom that will clean was put into stainless-steel pan or the boiling of aluminum pot boiling water 5-7 minute, evenly well-done till, pull gradually cold standby out

E. boiling is the good mushroom Bottle ﹠ Can of packing into adds concentration that boiling filters simultaneously and is 4.5% saline solution in Bottle ﹠ Can, solid content should surpass half, reserves 5-6 millimeter bottom clearance and prepares against capping

F. the champignon in brine of Bottle ﹠ Can of will packing into carried out in 90--95 ℃ fumer exhaust 5--7 minute, when the Bottle ﹠ Can central temperature reaches 75 ℃, got final product capping

G. temperature-gradient method while hot after the capping, temperature ladder are 60 ℃, 80 ℃ and 100 ℃, continue 15 minutes in the time of 100 ℃, then by temperature ladder segmentation cooling

H. labelled vanning is cleaned only on the champignon in brine Bottle ﹠ Can surface of capping after-baking.