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Quick-frozen bolete and a quick-freezing method thereof as well as equipment

A technology for quick-frozen bovine liver and boletus, applied in food preparation, food preservation, food science and other directions, can solve the problems of affecting product quality, loss of boletus, large color changes, etc., to solve production process problems and meet needs , Guaranteed quality effect

Inactive Publication Date: 2012-12-19
LIJIANG ZHONGYUAN GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Boletus is a kind of wild edible fungus with rich nutrition, unique flavor, delicious taste and crisp texture. The forms of export or domestic products are mainly salted boletus and dried boletus. With the development of technology, quick-frozen boletus gradually replaces salted boletus and becomes the mainstream product. However, due to the production of quick-frozen boletus The process and quick-freezing parameters are different, and the quality of quick-frozen boletus varies. At present, the main problem in the production process and quick-freezing parameters is that when quick-freezing, excessive ice crystals are formed in the intercellular space of the boletus tissue, and the water in the cells leaks out, resulting in When thawing, the juice loss is more, the color changes greatly, and the original characteristics of the boletus are lost, which affects the quality of the product.

Method used

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  • Quick-frozen bolete and a quick-freezing method thereof as well as equipment
  • Quick-frozen bolete and a quick-freezing method thereof as well as equipment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] according to figure 1 The quick-freezing method of the boletus shown, at first carry out the S1100 step, select the high-quality fresh boletus with hard texture, no rot, no disease and insect pests as raw material, remove the boletus with bamboo slices or no peculiar smell, non-toxic woody flakes Impurities such as soil and leaves in the roots, after cleaning, the boletus is cut into 3mm thick boletus slices; then enter the S1200 step, soak the cut boletus slices in a solution containing 0.5% salt, 0.2% food grade lemon Soak in acid and 0.3% VC-Na deionized aqueous solution for 1 hour to protect the color; then enter the step S1300, put the color-protected boletus slices into 80°C hot water for 3 minutes; then enter the step S1400 , put the blanched boletus slices into 0°C cold water to cool; then enter step S1500, centrifuge the cooled boletus slices at a speed of 1000 rpm to remove excess water; then enter step S1600, Put the boletus in a fresh-keeping store at 1-3°C...

Embodiment 2

[0053] according to figure 1The quick-freezing method of the boletus shown, at first carry out the S1100 step, select the high-quality fresh boletus with hard texture, no rot, no disease and insect pests as raw material, remove the boletus with bamboo slices or no peculiar smell, non-toxic woody flakes Impurities such as soil and leaves at the root are cleaned and cut into 10×10mm boletus blocks according to requirements; , 0.4% VC-Na deionized water, soak for 1.5 hours to protect the color; then enter the step S1300, put the color-protected boletus slices into 90°C hot water for 8 minutes, and then enter S1400 step, put the blanched boletus slices into cold water at 5°C for cooling; then enter step S1500, centrifuge the cooled boletus slices at a speed of 1300 rpm to remove excess water; then enter In step S1600, the boletus is placed in a fresh-keeping store at 1 to 3°C to preserve freshness for 2.5 hours; then step S1700 is entered, and the fresh-keeping boletus is placed ...

Embodiment 3

[0055] according to figure 1 The quick-freezing method of the boletus shown, at first carry out the S1100 step, select the high-quality fresh boletus with hard texture, no rot, no disease and insect pests as raw material, remove the boletus with bamboo slices or no peculiar smell, non-toxic woody flakes Impurities such as soil and leaves at the root, after cleaning, cut into 15×15mm boletus blocks according to requirements; and 0.6% VC-Na deionized water, soak for 2 hours to protect the color; then enter the S1300 step, put the boletus slices after the color protection into 95 ℃ hot water for 10 minutes; then enter the S1400 step , put the blanched boletus slices into cold water at 10°C for cooling; then enter step S1500, centrifuge the cooled boletus slices at a speed of 1500 rpm to remove excess water; then enter step S1600 , put the boletus in a fresh-keeping store at 1-3°C for 3 hours; then enter step S1700, put the fresh-preserved boletus in a tunnel-type quick-freezer, ...

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PUM

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Abstract

The invention discloses a quick-frozen bolete and a quick-freezing method of the quick-frozen bolete. The quick-frozen bolete is prepared by the following steps of: splitting, color protecting, blanching, dewatering, freshness keeping, quick freezing, packaging and refrigeration; in addition, the invention further discloses equipment for preparing the quick-frozen bolete; and the equipment comprises a splitting device, a soaking device, a blanching device, a cooling device, a dewatering device, a freshness keeping device, a quick freezing device, a packaging device and a refrigeration device.

Description

field of invention [0001] The invention relates to a method for preserving edible fungi, in particular to a quick-frozen boletus and a quick-freezing method thereof. Background technique [0002] Boletus is a kind of wild edible fungus with rich nutrition, unique flavor, delicious taste and crisp texture. The forms of export or domestic products are mainly salted boletus and dried boletus. With the development of technology, quick-frozen boletus gradually replaces salted boletus and becomes the mainstream product. However, due to the production of quick-frozen boletus The process and quick-freezing parameters are different, and the quality of quick-frozen boletus varies. At present, the main problem in the production process and quick-freezing parameters is that when quick-freezing, excessive ice crystals are formed in the intercellular space of the boletus tissue, and the water in the cells leaks out, resulting in When thawing, the juice loss is more, the color changes gre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L3/36
Inventor 彭宗林
Owner LIJIANG ZHONGYUAN GREEN FOOD
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