Edible fungus antistaling method and apparatus

A fresh-keeping method and a technology of a fresh-keeping device, which are applied in food preservation, application, food science, etc., can solve problems such as surface deformation of bacteria, surface deformation of edible fungi, and rot, so as to maintain metabolism, process with low energy consumption, and save energy. The effect of surface deformation

Inactive Publication Date: 2009-07-01
上海大生泰保鲜设备有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] To sum up, the deficiencies of using cooling or freeze-drying devices such as cold storage for pre-cooling and dehumidification in the past are: slow cooling speed; poor dehumidification effect; uneven internal and external humidity, or need to freeze first, destroying fresh food The shape of the fungus will lead to the deformation of the surface of the edible fungi, that is, the phenomenon of shriveling and collapse
[0018] However, the existing post-harvest rapid pre-cooling and low-temperature refrigeration preservation methods still cannot solve the uneven humidity inside and outside the bacteria, and the dehumidification of the edible fungi cannot be controlled, resulting in deformation of the surface of the edible fungus, that is, shriveling or browning, The problem of rotting phenomenon
[0019] In addition, in the actual fresh-keeping storage and transportation process, it is also found that if the existing fresh-keeping method of post-harvest rapid pre-cooling combined with low-temperature refrigeration is used to store edible fungi, fresh mushrooms with different moisture content after the same pre-cooling will travel far and wide. After storage and transportation, the effect of preservation, that is, the preservation time, varies greatly
That is, it is impossible to properly preserve freshness of edible fungi with different moisture content

Method used

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  • Edible fungus antistaling method and apparatus
  • Edible fungus antistaling method and apparatus
  • Edible fungus antistaling method and apparatus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0118] Carry out fresh-keeping treatment on the harvested fresh edible fungus brown mushroom. Freshly harvested edible fungi have a high water content, between 90% and 95%. It is required that after fresh-keeping processing, the temperature is 0-3°C and the humidity is 85-88%.

[0119] The structure of the fresh-keeping device in this embodiment is as follows.

[0120] exist figure 1 The structural representation of the shown edible fungus fresh-keeping device of the present invention and figure 2 In the shown embodiment, the cooling heat exchanger 12 is connected to the B end of the airtight vacuum processing chamber 1, and the heating heat exchanger 3 is installed on the upper end of the vacuum processing chamber 1, and a partition is set between the heating heat exchanger and the material. plate 21.

[0121] The inlet end of the cooling heat exchanger 12 is communicated with the B end of the vacuum processing chamber 1, and the outlet end of the cooling heat exchanger 12...

Embodiment 2

[0153] Carry out fresh-keeping treatment to fresh shiitake mushrooms. The water content of freshly harvested shiitake mushrooms is between 85% and 90%, and the temperature after preservation and processing is required to be between -1 and 2°C, and the humidity should be between 74 and 76%.

[0154] In addition to the fresh-keeping process of edible fungi in Example 1 of the present invention, in the above-mentioned process 2-A.. in the vacuum rapid cooling and dehumidification process, the air pressure in the vacuum processing chamber is reduced to an absolute pressure of 800-1000 Pa in 10-30 minutes , make the temperature of edible fungus be reduced to 5~8 ℃ in 10-40 minutes, afterward, after adding following procedure, other is the same as embodiment 1, carries out fresh-keeping treatment.

[0155] 2-B. Air circulation condensation and dehumidification

[0156] That is, in the vacuum processing chamber, air circulation condensation dehumidification is carried out again at a...

Embodiment 3

[0164] Carry out fresh-keeping treatment to fresh shiitake mushrooms. Freshly harvested shiitake mushrooms have a high water content, between 90% and 95%, and the temperature after preservation and processing is required to be at -1 to 2°C, and the humidity to be at 74 to 76%.

[0165] Except that in the fresh-keeping process of the mushroom edible fungus in the embodiment of the present invention 2, except that the above-mentioned process 2-B and the process 2-C are carried out twice, other are the same as embodiment 2, carry out fresh-keeping treatment. Thereby, the temperature and humidity inside and outside the thalline are uniform, the humidity is 74-76%, and the fresh-keeping edible fungi of shiitake mushrooms without surface deformation are formed.

[0166] According to embodiment 3, the fresh-keeping treatment of shiitake mushrooms has uniform temperature and humidity inside and outside the bacteria, with a humidity of 74-76%, no surface deformation, and can be used fo...

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Abstract

A fresh-keeping method and device for edible fungi, which are to perform air circulation condensation and dehumidification on fresh edible fungi in a closed vacuum processing chamber, and after reaching a set combination of temperature and dewatering amount, rapid vacuum cooling is performed to further remove moisture in the bacteria. , while maintaining the temperature and humidity balance inside and outside the edible fungus, perform one or more times of air circulation condensation dehumidification and subsequent vacuum rapid cooling and dehumidification. Thereby, the normal metabolism of edible fungi can be maintained without contamination and damage to its appearance. The dehumidification capacity of edible fungi can be adjusted according to the different moisture content of different varieties of edible fungi after harvesting and the required moisture content of the processed edible fungi, so that the fresh edible fungi can be rapidly cooled and evenly dehumidified, while meeting different fresh-keeping requirements. temperature and humidity. The edible fungus preservation method and device of the invention have low processing energy consumption; the temperature and humidity inside and outside the fungus are uniform; the humidity can be controlled at 70-88% after the preservation treatment; there is no surface deformation, and can be used for long-term low-temperature refrigerated storage and transportation.

Description

technical field [0001] The invention relates to a method and device for dehydrating, cooling and preserving natural food or materials whose internal moisture is easy to evaporate, including edible fungi. In particular, the present invention relates to a method and device for preserving edible fungus. Background technique [0002] In recent years, the natural food or material industry, including edible fungi, whose internal moisture is easy to evaporate has developed rapidly, but its storage, transportation and sales are mostly in the form of frozen, canned and dry products. However, the temperature and humidity requirements of this form of natural edible products or materials are low, especially the freshness of edible fungi is poor, thereby affecting their edible and commercial value to a large extent. Therefore, the long-term fresh-keeping storage and transportation of natural foods or materials whose internal moisture is easy to evaporate, including edible fungi, has beco...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/04A23L3/44
Inventor 孟宪明孟瑶
Owner 上海大生泰保鲜设备有限公司
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