CN1947577A - Method for processing salted black-fungus - Google Patents
Method for processing salted black-fungus Download PDFInfo
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- CN1947577A CN1947577A CNA2006100222286A CN200610022228A CN1947577A CN 1947577 A CN1947577 A CN 1947577A CN A2006100222286 A CNA2006100222286 A CN A2006100222286A CN 200610022228 A CN200610022228 A CN 200610022228A CN 1947577 A CN1947577 A CN 1947577A
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Abstract
A method for preparing the immersed-in-saline Auricularia auricula-judae includes such steps as preparing aseptic water y filtering and sterilizing, adding the salt for pickling vegetables, cane sugar and flavouring, loading the mixture in jar, sealing, fermenting to obtain the technological water, immersing the Auricularia auricula-judae in the solution of sodium alginate, rinsing with clean water, immersing it in the solution of calcium chloride, flushing with clean water, centrifugal dewatering, proportionally loading said technological water and. Auricularia aruicula-judae in containers, vacuum packing and Pasteurizing.
Description
Technical field
The present invention relates to a kind of processing method of salted black-fungus, belong to the manufacture field of edible mushroom.
Background technology
China's black fungus aboundresources is for the Application and Development black fungus provides advantage.The domestic and international at present research and development to black fungus mainly concentrates on the following aspects: the one, and the cultivating black fungus with high yield Research on New.Done a large amount of research, and obtained great achievement at the improvement and the cultivation of bacterial classification, the management that goes out the ear phase, aspect such as gather the domestic many scientists of China.The 2nd, in the relevant black fungus extraction of some nutritional labelings with separate, it mainly is the extraction of Auricularia polysaccharide, along with developing rapidly of cultivation of auricularia auricula industry and widening of range of application, also progressively going deep into to the nutritional labeling of black fungus and in the research aspect the medical care effect.In addition, be raw material with the black fungus or be the focus that the industrialization product of raw material also becomes current research gradually with some nutritional labeling wherein.
Adopt salt solution auricularia auriculajudae, the seasoning jelly fungus of traditional handicraft processing and preparing, the black fungus that nutritive value is abundant has been prepared into one cuisines on the dining table.Be subjected to liking of consumers in general deeply.But there are some problems in this series products of conventional method preparation when being processed into edible fungi tinned food, and auricularia auriculajudae can deliquescing in immersion process, and some solid content strippings are arranged, and makes the mouthfeel variation of product, the nutritional labeling loss.Therefore, traditional salt solution auricularia auriculajudae all appears on the dining table as a course mostly, does not have industrialized product and appears on the market.At present, also there is part to salt, steep the industrialization product of auricularia auriculajudae down, what but this series products had does not address the above problem, the shelf-life problem that has for being proposed more than solving, having adopted with traditional handicraft has new technology, new method than big difference, and the salt solution auricularia auriculajudae on the dining table of also making with conventional method on quality and the mouthfeel has than big difference the product of preparation.
According to Shao Wei, week is slow, hope beautiful jasmine (be described as " township of Chinese auricularia auriculajudae " in " black fungus infusion processing technology " civilian described method processing Qing Chuan that pesticide herd product was delivered on exploitation [J] fourth phase calendar year 2001, be positioned at Sichuan Province's Guangyuan City) the section auricularia auriculajudae, the phenomenon of auricularia auriculajudae deliquescing can appear in finished product in storage process, mouthfeel is far away from the auricularia auriculajudae of fresh infusion.
Chinese patent 200510010658.1 discloses " bubble, salted black fungus ", the processing method that it proposed, a kind of good traditional pickling process technology of can yet be regarded as combines with modern crafts, but in this invention and shelf-life of not mentioned product and produce industrialized product after, may exist such as problems such as auricularia auriculajudae deliquescing, solid content strippings.Therefore, adopt the salt solution auricularia auriculajudae of this patent of invention preparation, proper one cuisines that may become on the dining table of seasoning, but being processed into industrialized product, circulation on market, sale are still waiting further further investigation.
Summary of the invention
The objective of the invention is at the deficiency of present technology and the processing method of a kind of salt solution auricularia auriculajudae is provided, be characterized in: on the basis of traditional handicraft, in conjunction with modern food processing preservation technique and chemical treatment method, under the prerequisite that guarantees original quality of salt solution auricularia auriculajudae and mouthfeel, efficiently solve problems such as deliquescing that the salt solution auricularia auriculajudae occurs, solid content stripping in storage.
The technology of the object of the invention is realized that by following measure wherein said raw material umber is parts by weight except that specified otherwise.
The processing method of salt solution auricularia auriculajudae comprises following processing step:
1. the making of salt solution: adopt filter and sterilizer that running water is processed into 100 parts of aseptic fresh water (FW)s, the pickles salt that adds 5～10 ω t%, the flavouring of the sucrose of 2～5 ω t% and 1～3 ω t%, pack into and carry out sealing and fermenting in the pickle jar, in 20～40 ℃ of temperature, fermented 3～30 days, and obtained the used salt solution of aseptic technology.
2. the pre-treatment of black fungus: the sodium alginate of 100 parts of usefulness 0.5～1% of black fungus was soaked 1～3 hour, use the clear water rinsing then, the calcium chloride with 0.5～2% soaked 3～5 hours, washed repeatedly with clear water, rejected impurity, handled with centrifuge dewatering.
3. black fungus that will be after said method is handled, mixed with the technology salt solution for preparing by 1: 2～5 part by weight, vacuum bottling or pack.
4. adopt 80～95 ℃ of temperature, 20～60 minutes pasteurize is carried out sterilization processing to the product after packing.
5. the product after the sterilization is carried out the segmentation cooling, wipe surface of package moisture, further air-dry, decals is beaten sign indicating number, vanning.
Flavouring is capsicum, Chinese prickly ash, anise, Lysimachia sikokiana and sucrose etc., these all are to well known to a person skilled in the art technology, can be used, to be these auxiliary materials do not have a negative impact to the realization and the obtaining of excellent results of the present invention of the object of the invention its precondition.
The physical and chemical index of the product that the present invention obtains and sanitary index all detect by the national standard detection method, and its physical and chemical index and sanitary index all meet national correlation technique standard, and meet the following requirements:
Supplementary material meets the requirement of table 1, requirement, the physical and chemical index that the organoleptic indicator meets table 2 meets the regulation that table 3 is stipulated, microbiological indicator meets table 4.
Invention has following advantage:
1. adopt sodium alginate and calcium chloride successively auricularia auriculajudae to be sent out the processing of rising, in the institutional framework of auricularia auriculajudae, generated calcium alginate, the brittleness and the mouthfeel that have effectively kept the salt solution auricularia auriculajudae of prepared fresh, reduced the stripping of some solid contents in the black fungus in storage process simultaneously, the quality and the shelf-life of having improved product.
2. usedly among the present invention protect crisp, preservation method and also be used for products such as other edible mushroom, fruits and vegetables.
Description of drawings
Fig. 1 is the process chart of salted black-fungus processing method.
The specific embodiment
Below by embodiment the present invention is made concrete description, be necessary to be pointed out that at this present embodiment only is used for the present invention is further specified.Can not be interpreted as limiting the scope of the invention, the person skilled in the art in this field can make some nonessential improvement and adjustment according to the content of the invention described above.
Embodiment 1:
1. the making of salt solution: adopt filter and sterilizer that running water is processed into 100 kilograms of aseptic fresh water (FW)s, the pickles salt that adds 5 ω t%, the sucrose of 2 ω t%, add 1 ω t% flavouring (capsicum, Chinese prickly ash, anise and Lysimachia sikokiana), pack into and carry out sealing and fermenting in the pickle jar, in 37 ℃ of temperature, fermented 5 days, obtain aseptic technology salt solution.
2. the pre-treatment of black fungus: earlier the sodium alginate with 100 kilograms of usefulness of black fungus, 0.75 ω t% soaked 1 hour, use the clear water rinsing then after, soaked 3 hours with the calcium chloride of 1.5 ω t%, wash repeatedly with clear water again, rejecting impurity carries out processed with centrifuge.
3. the black fungus after said method is handled is mixed in 1: 2 ratio with the salt solution for preparing, the vacuum bottling.
4. adopt 85 ℃ of temperature, the pasteurize mode of time 30min is carried out sterilization processing to the product after packing.
5. the product after the sterilization is carried out the segmentation cooling, wipe surface of package moisture, further air-dry, decals is beaten sign indicating number, and finished product is made in vanning.
Embodiment 2:
1. the making of salt solution: adopt filter and sterilizer that running water is processed into 100 kilograms of aseptic fresh water (FW)s, the pickles salt that adds 10 ω t%, the sucrose of 5 ω t%, add 2 ω t% flavouring (capsicum, Chinese prickly ash, anise and Lysimachia sikokiana), pack into and carry out sealing and fermenting in the pickle jar, in 20 ℃ of temperature, turned sour 30 days, obtain aseptic technology salt solution.
2. the pre-treatment of black fungus: earlier the sodium alginate with 100 kilograms of usefulness of black fungus, 0.5 ω t% soaked 1 hour, use the clear water rinsing then after, soaked 3 hours with the calcium chloride of 0.5 ω t%, wash repeatedly with clear water again, rejecting impurity carries out processed with centrifuge.
3. the black fungus after said method is handled is mixed in 1: 5 ratio with the salt solution for preparing, vacuum bottling or pack.
4. adopt 95 ℃ of temperature, the pasteurize mode of time 25min is carried out sterilization processing to the product after packing.
5. the product after the sterilization is carried out the segmentation cooling, wipe surface of package moisture, further air-dry, decals is beaten sign indicating number, and finished product is made in vanning.
Embodiment 3:
1. the making of salt solution: adopt filter and sterilizer that running water is processed into 100 kilograms of aseptic fresh water (FW)s, the pickles salt that adds 8 ω t%, the sucrose of 4 ω t%, add 3 ω t% flavouring (capsicum, Chinese prickly ash, anise and Lysimachia sikokiana), pack into and carry out sealing and fermenting in the pickle jar, in 37 ℃ of temperature, fermented 3 days, obtain aseptic technology salt solution.
2. the pre-treatment of black fungus: earlier the sodium alginate with 100 kilograms of usefulness of black fungus, 1 ω t% soaked 2 hours, use the clear water rinsing then after, soaked 5 hours with the calcium chloride of 2 ω t%, wash repeatedly with clear water again, rejecting impurity carries out processed with centrifuge.
3. the black fungus after said method is handled is mixed in 1: 3 ratio with the salt solution for preparing, vacuum bottling or pack.
4. adopt 90 ℃ of temperature, the pasteurize mode of time 30min is carried out sterilization processing to the product after packing.
5. the product after the sterilization is carried out the segmentation cooling, wipe surface of package moisture, further air-dry, decals is beaten sign indicating number, and finished product is made in vanning.
Table 1
| The supplementary material title | Requirement |
| Black fungus | Meet the GB6192 regulation. |
| Pickle salt | Meet the QB/T2743 regulation. |
| Spice | The spice of selecting fresh, full, free from insect pests, nothing to go mouldy. |
| A kind of fruit, such as apple, pear, etc. | The a kind of fruit, such as apple, pear, etc. of selecting fresh, full, free from insect pests, nothing to go mouldy |
| Edible mushroom | Meet the GB7096 regulation. |
Table 2
| Project | Requirement |
| Color and luster | Has the due color and luster of this product, no mildew tunica albuginea |
| Smell and flavour | Have the intrinsic smell of this product and flavour |
| Impurity | The visible exogenous impurity of no naked eyes |
Table 3
| Project | Index |
| NaCl，％ | 5.0～8.0 |
| pH | 3.5～6.0 |
| Plumbous (in Pb), mg/kg | ≤1.0 |
| Total arsenic (in As), mg/kg | ≤0.5 |
| Total mercury (in Hg), mg/kg | ≤0.1 |
| BHC, mg/kg | ≤0.1 |
| DDT, mg/kg | ≤0.1 |
| Nitrite is (with NaN02Meter), mg/kg (being only applicable to product by fermentation) | ≤20 |
| Peroxide value (with buttermeter), Meq/kg (being only applicable to add the product of edible vegetable oil) | ≤12 |
| AFB1, μ g/kg (being only applicable to add the product of a kind of fruit, such as apple, pear, etc.) | ≤5 |
Table 4
| Project | Index |
| Coliform (MPN/100g) | ≤30 |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) | Must not detect |
Claims (2)
1, a kind of processing method of salted black-fungus is characterized in that this method may further comprise the steps:
(1) preparation of salt solution
Adopt filter and sterilizer that running water is processed into aseptic fresh water (FW) 100 weight portions, the pickles salt that adds 5～10 ω t%, the sucrose of 2～5 ω t%, add 1～3 ω t% flavouring again, pack into and carry out sealing and fermenting in the pickle jar, in 20～40 ℃ of fermentations of temperature 3～30 days, obtain aseptic process water;
(2) pre-treatment of black fungus
The sodium alginate of black fungus with 0.5～1 ω t% soaked 1～3 hour, use the clear water rinsing then, the calcium chloride with 0.5～2 ω t% soaked 3～5 hours again, washed repeatedly with clear water, rejected impurity, handled with centrifuge dewatering;
(3) black fungus that said method is handled and the salt solution for preparing mix by 1: 2～5 part by weight, and vacuum is bottled or packed;
(4) 80～95 ℃ of temperature, 20～60 minutes pasteurize is to the salted black-fungus sterilization processing, then the product after the sterilization carried out the segmentation cooling, wipes surface of package moisture, and is further air-dry, last decals, beats sign indicating number, cases.
2, the processing method of salted black-fungus according to claim 1 is characterized in that flavouring is capsicum, Chinese prickly ash, anise, Lysimachia sikokiana and sucrose.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100222286A CN100398009C (en) | 2006-11-09 | 2006-11-09 | Method for processing salted black-fungus |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292729B (en) * | 2008-05-28 | 2011-11-02 | 南京雨润食品有限公司 | Deep processing technique for black fungus |
| CN104687018A (en) * | 2015-03-30 | 2015-06-10 | 福建省农业科学院农业工程技术研究所 | Method for improving boiling fastness of pleurotus eryngii through composition of sodium alga acid and calcium salt |
| CN104757515A (en) * | 2015-03-20 | 2015-07-08 | 福建省农业科学院农业工程技术研究所 | Physical method for improving crispness of instant black fungus |
| CN104939047A (en) * | 2015-07-20 | 2015-09-30 | 柳州市国祥食品有限公司 | Method for making auxiliary vegetables of nail rice noodles |
| CN107080232A (en) * | 2017-06-04 | 2017-08-22 | 珠海蔚泉食品有限公司 | A kind of preparation method of health vegetarian diet instant edible tree fungi |
| CN107259519A (en) * | 2017-08-11 | 2017-10-20 | 广元亿明生物科技有限公司 | A kind of instant edible tree fungi and preparation method thereof |
| CN107397204A (en) * | 2017-09-05 | 2017-11-28 | 四川友联味业食品有限公司 | A kind of mushroom sauce and preparation method thereof |
| CN107853511A (en) * | 2017-12-07 | 2018-03-30 | 吉林海王健康生物科技有限公司 | A kind of preparation method of agaric jujube suspending beverage |
| CN114145450A (en) * | 2021-12-13 | 2022-03-08 | 新疆乐福食品科技有限公司 | Processing technology of edible fungi with high taste retention |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383741A (en) * | 2002-05-16 | 2002-12-11 | 仲维波 | Salted black fungus |
| CN100345501C (en) * | 2005-02-18 | 2007-10-31 | 白兰英 | Pickled and salted black fungus |
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2006
- 2006-11-09 CN CNB2006100222286A patent/CN100398009C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292729B (en) * | 2008-05-28 | 2011-11-02 | 南京雨润食品有限公司 | Deep processing technique for black fungus |
| CN104757515A (en) * | 2015-03-20 | 2015-07-08 | 福建省农业科学院农业工程技术研究所 | Physical method for improving crispness of instant black fungus |
| CN104687018A (en) * | 2015-03-30 | 2015-06-10 | 福建省农业科学院农业工程技术研究所 | Method for improving boiling fastness of pleurotus eryngii through composition of sodium alga acid and calcium salt |
| CN104687018B (en) * | 2015-03-30 | 2017-11-10 | 福建省农业科学院农业工程技术研究所 | A kind of method for improving pleurotus eryngii boiling fastness using sodium alginate and calcium salt composition |
| CN104939047A (en) * | 2015-07-20 | 2015-09-30 | 柳州市国祥食品有限公司 | Method for making auxiliary vegetables of nail rice noodles |
| CN107080232A (en) * | 2017-06-04 | 2017-08-22 | 珠海蔚泉食品有限公司 | A kind of preparation method of health vegetarian diet instant edible tree fungi |
| CN107259519A (en) * | 2017-08-11 | 2017-10-20 | 广元亿明生物科技有限公司 | A kind of instant edible tree fungi and preparation method thereof |
| CN107397204A (en) * | 2017-09-05 | 2017-11-28 | 四川友联味业食品有限公司 | A kind of mushroom sauce and preparation method thereof |
| CN107853511A (en) * | 2017-12-07 | 2018-03-30 | 吉林海王健康生物科技有限公司 | A kind of preparation method of agaric jujube suspending beverage |
| CN107853511B (en) * | 2017-12-07 | 2020-10-13 | 吉林海王健康生物科技有限公司 | Preparation method of agaric and red date suspension beverage |
| CN114145450A (en) * | 2021-12-13 | 2022-03-08 | 新疆乐福食品科技有限公司 | Processing technology of edible fungi with high taste retention |
| CN114145450B (en) * | 2021-12-13 | 2024-02-06 | 新疆乐福食品科技有限公司 | Edible fungus processing technology with high taste retention |
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