Processing method for improving quality of canned edible mushrooms

A processing method and technology of edible fungi, which are applied in food preparation, application, food science, etc., can solve the problems of lack of comprehensive development and utilization, loss of nutrition and umami substances, and reduction of consumer acceptance, so as to improve the fungi Quality, low water activity, not easy to store effect

Active Publication Date: 2013-02-13
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the edible mushrooms currently on the market appear in the form of soup-filled cans, because the fresh raw materials of edible mushrooms have a water content of more than 85%, and are rich in phenolic substances and polyphenol oxidase; the soup is soaked for a long time, and the tissue is soft and rotten. It loses its nutrients and umami substances, and after high-temperature sterilization, the browning is serious, which reduces the recognition of consumers, and the color of dried edible fungi has always been the most critical step that plagues production.
It has not been fully developed and utilized in canned edible mushrooms

Method used

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  • Processing method for improving quality of canned edible mushrooms

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Experimental program
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Effect test

Embodiment 1

[0028] Embodiment 1: the processing method of tea tree mushroom dried product soft can

[0029] a. Select 100kg of dried tea tree mushrooms without mildew, impurities and other dried mushrooms;

[0030] b. Use the ratio of mushroom to water of 1:20 for rehydration, first soak the dried tea tree mushroom in running tap water for 15 minutes, and then soak in still water for 1 hour;

[0031] c. Add the prepared composite color-protecting agent, soak for 15 minutes, rinse, and remove residual impurities; the quality composition of the color-protecting agent: 0.5% sodium chloride, 0.2% citric acid and 0.075% EDTA-2Na, the solvent is water;

[0032] d. Take out the tea tree mushroom after fixing the color, and centrifuge it in a centrifuge pot for 10s to remove the surface moisture;

[0033] e. Put the pre-prepared seasoning and tea tree mushroom into the vacuum tumbler, and put in the pre-prepared seasoning according to the weight ratio (1.25% edible salt; 1.78% cooking wine; 2.2...

Embodiment 2

[0038] Embodiment 2: the processing method of black fungus dried product soft can

[0039]a. Select 100kg of black fungus without mildew, no impurities, and no other dried mushrooms,

[0040] b. Use the ratio of mushroom water to 1:20 for rehydration, first soak the black fungus in running tap water for 15 minutes, then soak in still water for 2 hours,

[0041] c. Add the prepared composite color-protecting agent, soak for 15 minutes, rinse, and remove residual impurities; the quality composition of the color-protecting agent: 0.5% sodium chloride, 0.2% citric acid and 0.075% EDTA-2Na, the solvent is water;

[0042] d. Take out the black fungus after color fixing, and centrifuge for 10s in a centrifuge pot to remove surface moisture;

[0043] e. Put the pre-configured seasoning and black fungus into the vacuum tumbler, and put the pre-prepared seasoning in proportion by weight (edible salt 1.25%; cooking wine 1.78%; vegetable oil 2.23%; ginger 0.18%; 0.71% monosodium glutam...

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Abstract

The invention provides a processing method for improving the quality of canned edible mushrooms. The processing method comprises the following process flows of preparing for raw materials (dried edible mushrooms), re-watering, fixing colors, spin-drying, tumbling and seasoning in vacuum, packaging in vacuum, sterilizing at high temperature under high pressure and storing. According to the processing method for improving the quality of the canned edible mushrooms, the greatest obstacle of brown stain of dried products is overcome, and the canned edible mushrooms have the advantages of high production efficiency, long storage time, instant eating after opening bags, nutrition and delicious taste, can be subjected to mass industrial production and has the characteristics of the edible mushrooms and the function of health care. According to the processing method, a compound color fixative and carboxymethylcellulose with a certain concentration are adopted to treat, by combining a vacuum tumbling process, a proper process is adopted by aiming at different small pack snack canned edible mushrooms, and snack soft cans having good quality and a long shelf period can be finally obtained; and various defects caused by severe brown stain or irrigation treatment of a product sterilization process are overcome.

Description

(1) Technical field [0001] The invention relates to a processing method for improving the quality of canned edible mushrooms. (2) Background technology [0002] Edible Fungi (Edible Fungi) is a general term for a class of edible, large-scale higher fungi with fleshy or gelatinous fruiting bodies, such as shiitake mushrooms, tea tree mushrooms, white fungus, fungus, ganoderma, etc., which are delicious and crispy. , deeply loved by consumers. Research on the efficacy of edible fungi in improving human immune function and anti-cancer has also received more and more attention and recognition from researchers. [0003] Due to the seasonality and nutritional value of edible fungi, their prices are relatively high, and they are high-end products. Edible mushrooms can be processed into cans, which can not only achieve the purpose of long-term storage, but also better maintain the original shape and flavor. Therefore, the edible mushrooms currently on the market appear in the for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/29A23L33/00
Inventor 邵平何晋浙彭继腾孙培龙
Owner ZHEJIANG UNIV OF TECH
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