Preservation method capable of reserving scent components of edible mushrooms

Abstract

The invention provides a preservation method capable of reserving scent components of edible mushrooms, which comprises the following steps of: picking and harvesting the edible mushrooms with thick scent, quickly subjecting the edible mushrooms to simple treatments such as trimming, purification and the like, immersing the edible mushrooms in a water solution of a water soluble polymer for treatment, and freezing the edible mushrooms to prevent the scent from losing and preserve the edible mushrooms for a long term. When being taken, the edible mushrooms are quickly unfrozen with hot water, and are cleaned to prepare various dishes, and the scent of the edible mushrooms is substantially consistent with that of just picked edible mushrooms.

Description

technical field [0001] The invention relates to a method for long-term preservation of the edible fungus under the premise of not losing its flavor through certain technical treatment after the edible fungus is harvested. Background technique [0002] Edible fungi refer to a class of large fungi that can be eaten. Our people's understanding and utilization of edible fungi can be traced back to the Yangshao culture period six or seven thousand years ago. In recent years, with the transformation of food research from nutritional traditional foods to physiologically regulating functional foods, plant-based functional foods have received more and more attention. Edible mushroom food has won more and more people's favor for its rich nutrition and safe, natural health care functions. [0003] Edible fungi have the following particularities: easy to open umbrellas, such as mushrooms and straw mushrooms, which can be opened within a few hours and lose their commodity value; Most ...

AI Technical Summary

Problems solved by technology

However, the flavor and aroma of edible mushrooms after harvesting Some mushrooms have been stored and kept fresh. Although they are still good in appearance, texture and other commodity properties, their flavor and fragrance disappear quickly, which reduces the commodity value.