Method for processing ready-to-use edible fungi

A processing method and technology for edible fungi, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of loss of tissue morphology, flavor and color of fresh fungi, reduced nutritional and health care value, and inability to directly eat, etc. Long fresh-keeping time and good fresh-keeping effect

Inactive Publication Date: 2011-01-05
CHONGQING ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at the same time, edible fungi are seasonal and difficult to keep fresh. With the existing dry processing, water processing and other methods, the obtained edible fungus products lose the shape, flavor and color of the fresh fungi, and their nutritional and health care values ​​are also greatly improved. reduced, and cannot be eaten directly

Method used

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  • Method for processing ready-to-use edible fungi
  • Method for processing ready-to-use edible fungi
  • Method for processing ready-to-use edible fungi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of processing method of the instant tea tree mushroom of opening a bag, carries out as follows:

[0033] Finishing: Select fresh, mildew-free, uniform-sized tea tree mushrooms, remove the roots and feet, wash them with running water, and put them in 95-100°C with 0.5% citric acid, 0.02% EDTA-2Na, and L-cysteine 0.02% and 0.5% calcium chloride in the greening solution for 8-10 minutes, so that the temperature of the center of the bacteria reaches 95°C;

[0034] Cleaning and shaping: Take out the tea tree mushroom after killing green and cool it in cold water, tear it into strips along the longitudinal direction of the fungus, and control the length within 40-80mm;

[0035] Pre-cooking: put the above-mentioned cleaned and shaped tea tree mushroom into boiling water, add 0.5% citric acid and 0.5% salt-grade calcium chloride, and pre-cook for 15 minutes;

[0036] Dehydration: Put the above-mentioned precooked tea tree mushroom into the three-legged centrifuge for 25...

Embodiment 2

[0042] A kind of processing method of the ready-to-eat Flammulina velutipes in bag, carries out as follows:

[0043] Finishing: Choose fresh, mildew-free, and uniformly sized Flammulina velutipes, remove the roots and feet, wash them with running water, put them in 95-100°C with 0.5% citric acid, 0.005% EDTA-2Na, 0.05% L-cysteine % and calcium chloride 1% solution for 5-8 minutes, so that the central temperature of the bacteria reaches 95°C;

[0044] Cleaning and shaping: Take the above-mentioned enoki mushrooms out of cold water to cool them, and tear them into strips along the longitudinal direction of the fungus, and the length is controlled within 40-80mm;

[0045] Precooking: put the above-mentioned cleaned and shaped Flammulina velutipes into boiling water, add 0.2% citric acid and 0.1% salt grade calcium chloride, and precook for 8 minutes;

[0046] Dehydration: Put the above-mentioned precooked Flammulina velutipes into a three-legged centrifuge for 20 minutes, and de...

Embodiment 3

[0052] A kind of processing method of the ready-to-eat Pleurotus eryngii mushroom, carries out as follows:

[0053] Finishing: Select fresh, mildew-free, uniform-sized Pleurotus eryngii, remove the roots and feet, wash them with running water, and put them in 95-100°C with citric acid 0.8%, EDTA-2Na 0.01%, L-cysteine 0.03% acid and 0.6% calcium chloride solution for 15-20 minutes, so that the temperature of the center of the bacteria reaches 95°C;

[0054] Cleaning and shaping: Take out the above-mentioned dried Pleurotus eryngii mushrooms and cool them in cold water, cut them into slices along the longitudinal direction of the bacteria, and control the length within 30-50mm;

[0055] Precooking: put the above-mentioned cleaned and shaped Pleurotus eryngii into boiling water, add 0.3% citric acid and 0.8% food grade calcium chloride, and precook for 15 minutes;

[0056] Dehydration: put the above-mentioned precooked Pleurotus eryngii into a three-legged centrifuge for 30 minu...

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Abstract

The invention provides a method for processing ready-to-use edible fungi. The method comprises the steps of enzyme deactivating, precooking, dewatering, packaging and sterilizing, wherein the enzyme deactivating means processing fresh edible fungi for 5 to 20 minutes by using enzyme deactivating aqueous solution at the temperature of between 95 and 100 DEG C; and the precooking means processing the edible fungi for 8 to 15 minutes by using precooking aqueous solution at the temperature of between 95 and 100 DEG C. An edible fungus product processed by the method of the invention not only maintains the original nutritive materials of the edible fungi and the edible function and the appearance characteristics of plant dietary fibers but also endows the product with good color, smell and taste, and has the characteristics of low oil content, no oily mouthfeel, ready-to-use performance and the like; and the edible fungi which have strong seasonal characteristics, difficult fresh preservation, unique flavor, comprehensive nutrient and strong heath care functions can be processed into new modern and convenient edible fungus products with the unique flavor.

Description

technical field [0001] The invention relates to a processing method of edible fungi, in particular to a processing method of ready-to-eat edible fungi after opening a bag. Background technique [0002] In addition to being rich in protein, amino acids, vitamins and minerals, edible fungi are delicious and unique in flavor, especially as a high-quality dietary fiber, low-fat, and low-calorie food, which has been accepted by people. Many countries advocate meat-vegetarian-fungal food as the best dietary structure. In recent years, it has been found that edible fungi are not only rich in the above nutrients, but also contain a large amount of dietary fiber and active substances (polysaccharides, interferon, inducers, etc.), the active substances have anti-cancer effects, and can improve human immunity. Dietary fiber It has the effect of promoting gastrointestinal motility, it can accelerate the excretion of food residues and toxic substances, and effectively prevent obesity, c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L31/00
Inventor 曾顺德张超曾志红高伦江尹旭敏高飞虎
Owner CHONGQING ACAD OF AGRI SCI
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