A fresh-keeping method of Indian truffle

A fresh-keeping method and technology for Indian truffles, which are applied in the cross field of biological and food preservation, can solve the problems of waste of resources, rough taste, affecting the quality of export truffles and the international reputation of domestic truffles.

Inactive Publication Date: 2011-12-14
KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Low-temperature freezing, salt immersion and dry product preservation methods are often used in the prior art. However, there are many problems in the preservation of these conventional methods, which will cause the loss of active ingredients, changes in appearance, loss of flavor, rough taste, decline in quality, or even corruption. Deterioration, resulting in a serious w

Method used

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  • A fresh-keeping method of Indian truffle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) material selection and preparation,

[0016] A. Preservation material selection and preparation: select intact, no insects, no scars, no damage, and good maturity produced from December to February of the next year (the inside of the cut section shows dark brown tissue with white marble pattern veins in between) 1000 grams of Indian truffle (truffle) fruiting bodies, washed with tap water and a brush to clean the soil and sand, and quickly dried the surface with a hair dryer to avoid water infiltration; then wipe and disinfect with 75% alcohol cotton gauze Sterilize and store in a clean container;

[0017] B. Preservation matrix preparation: select river sand with uniform particle size, wash it with clean water to remove the soil, make it about 15% water content (moist to the touch), and sterilize it under high temperature and high pressure steam for 1 hour at 121°C and 1 atmospheric pressure , turn off the power and cut off the power for natural cooling;

[0018]...

Embodiment 2

[0022] (1) material selection and preparation,

[0023] A. Preservation material selection and preparation: select intact, no insects, no scars, no damage, and good maturity produced from December to February of the next year (the inside of the cut section shows dark brown tissue with white marble pattern veins in between) 2000 grams of Indian truffle (truffle) fruiting bodies, washed with tap water and a brush to clean the soil and sand, and quickly dried the surface with a hair dryer to avoid water infiltration; then wipe and disinfect with 75% alcohol cotton gauze Sterilize and store in a clean container;

[0024] B. Preservation matrix preparation: select river sand with uniform particle size, rinse with clean water to remove soil, prepare sand with a water content of about 20% (moist to the touch), and sterilize with high temperature and high pressure steam for 1 hour at 126°C and 1 atmospheric pressure After that, turn off the power and cut off the power to cool natural...

Embodiment 3

[0029] (1) material selection and preparation,

[0030] A. Preservation material selection and preparation: select intact, no insects, no scars, no damage, and good maturity produced from December to February of the next year (the inside of the cut section shows dark brown tissue with white marble pattern veins in between) 1500 grams of Indian truffle (truffle) fruiting bodies, washed with tap water and a brush to clean the soil and sand, and quickly dried the surface with a hair dryer to avoid water infiltration; then wipe and disinfect with 75% alcohol cotton gauze Sterilize and store in a clean container;

[0031] B. Preservation matrix preparation: select river sand with uniform particle size, rinse with clean water to remove soil, prepare sand with a water content of about 20% (moist to the touch), and sterilize with high temperature and high pressure steam for 1 hour at 121°C and 1 atmospheric pressure After that, turn off the power and cut off the power to cool natural...

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PUM

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Abstract

The invention aims at providing a simple and easy fresh-keeping method of tuber indicum (Chinese truffle). The fresh-keeping method comprises the steps of material selection, surface cleaning, disinfection sterilization, preserving substrate preparation, preparation of vessels for preserving a truffle material, and embedment and storage. The fresh-keeping method also comprises requirements of a preserving temperature and the like. The fresh-keeping method is simple and economic and does not need special equipment. Through the fresh-keeping method, a fresh-keeping period can be extended to a period of 3 to 6 months; an original shape, original color and original ingredients cannot be changed; spoilage deterioration is avoided; loss is avoided; transportation is convenient; market supply time and seasons are extended; and the maximum values of goods are reflected.

Description

technical field [0001] The invention belongs to the interdisciplinary technical field of biology and food preservation, and in particular relates to a fresh-keeping method for Indian truffles (truffles), and can be extended and applied to the fresh-keeping of fruit bodies of similar truffles (truffles). Background technique [0002] Truffles (truffles) belong to the ectomycorrhizal edible fungi of pine, oak and other forest trees. They grow underground in forests and are scarce biological resources. They have great scientific research value and irreplaceable ecological value. Truffles are commercially known as "truffles". Because it is rich in protein and other nutrients, special aphrodisiac compounds and human immune system regulating substances, it has become a green ecological functional food with high protein, low fat and dietary therapy. It is very popular in Europe and even the world, and because of its strong flavor , and special, the price of diamonds, known as "the...

Claims

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Application Information

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IPC IPC(8): A23B7/04
Inventor 刘培贵王向华邓晓娟田霄飞时晓菲张介平万山平
Owner KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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