Refreshing method of bolete

A fresh-keeping method and technology for porcini are applied in the directions of fruit and vegetable fresh-keeping, food preservation, and fruit/vegetable preservation by freezing/refrigeration, which can solve problems such as reports that no porcine fresh-keeping method has been found, and achieve inhibition of surface contamination. Corruption, long preservation time, and anti-aging effect

Inactive Publication Date: 2010-06-02
CHUXIONG HONGGUI GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] After retrieval, no report on the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: boletus fresh-keeping test

[0022] Follow these steps:

[0023] (1) After harvesting, select boletus with a diameter of 2 cm, cut off the outer skin of the root and soil, put it in a basket and pre-cool it at 1°C for 12 hours. During the pre-treatment processes such as harvesting, transportation, grading and screening, it is necessary to avoid mechanical damage to boletus as far as possible. Sorting the pre-cooled boletus, selecting boletus with complete mushroom bodies, unopened mushroom caps, basically the same fruiting body size, and no pests or diseases.

[0024] (2) After the antistaling agent prepared is pre-cooled in a cold storage at 2°C, the boletus is put into the antistaling agent and soaked for 15 minutes; the composition of the antistaling agent is to contain chlorine dioxide 50mg, sodium benzoate 20mg and Vitamin C 30mg.

[0025] (3) Take out the soaked boletus, drain, then dry the surface of the thalline with a hair dryer, put it into a ...

Embodiment 2

[0026] Embodiment 2: boletus fresh-keeping test

[0027] Follow the steps below:

[0028] (1) After harvesting, select porcini mushrooms with a diameter of 3 cm, cut off the outer skin of the roots and soil, place them in a basket and pre-cool them at 3°C ​​for 20 hours; sort the pre-cooled porcini mushrooms, and select the mushrooms with intact bodies 1. The mushroom cap has not opened the umbrella, the size of the fruiting body is basically the same, and the boletus is free from diseases and insect pests.

[0029] (2) Soak the boletus selected in step (1) for 15 minutes in a precooling preservative at 2° C. in a cold storage. The composition of the preservative is to contain 70 mg of chlorine dioxide, 20 mg of sodium benzoate, vitamin C 20mg.

[0030] (3) Take out the soaked boletus, drain, dry the surface of the thalline with a hair dryer, put it into a fresh-keeping bag with a thickness of 0.02mm and seal it, and the amount of boletus in each bag is 70% of the total volu...

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Abstract

The invention discloses a refreshing method of bolete, belonging to the technical field of edible fungi refreshment. The refreshing method comprises the following steps of: carrying out pre-cooling treatment and sortation on bolete that is just picked, then putting into preservative pre-cooled at the temperature of 2 DEG C and soaking, draining moisture on the surface of the thallus and air-drying the surface, and finally sub-packing in refreshing bags and storing under the temperature of 0 to 3 DEG C. The method can ensure that the bolete keeps original flavor for a long time with the refreshing time up to more than one mouth; the problems of microbiological contamination, decay, ageing, and the like can not occur in the storage process and provide materials for further processing the bolete; and besides, the invention has simple method and low cost.

Description

technical field [0001] The invention belongs to the field of preservation of edible fungi, and in particular relates to a method for preservation of boletus. Background technique [0002] Boletus is a wild edible fungus widely produced in Yunnan, Sichuan and other places in my country. It is considered as a special high-level nutritional vegetable in Europe and America. The meat of boletus is thick and tender, with strong fragrance, delicious taste, rich nutrition and unique flavor. Many people like the strong and unique flavor of boletus. However, since the production season of wild boletus is mainly concentrated from June to September every year, and there is no effective fresh-keeping method at present, the fresh wild boletus purchased in a centralized manner can only be processed by quick-freezing, drying and canning. Processing causes the loss and waste of a large amount of fresh wild boletus, and the product of primary processing has lost the peculiar local flavor of ...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/154A23B7/157
Inventor 刘萍佟世生路春桃张莹罗岩
Owner CHUXIONG HONGGUI GREEN FOOD
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