Method for preparing semi-dry pleurotus eryngii by intensive pulse light treatment

A technology of pulsed strong light and Pleurotus eryngii, which is applied in the field of food deep processing, can solve the problems of restricting the promotion of Pleurotus eryngii, backward deep processing technology, difficulty in satisfying people in the society, convenient consumption, nutrition and health, etc., to achieve good color and luster, Shorten the marinating time, the effect of crisp and tender taste

Active Publication Date: 2013-07-10
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processing of Pleurotus eryngii in my country mainly stays at the level of simple fresh-keeping, drying and canning. The deep processing technology of food or snack food is quite backward, and the co

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Select 200g of fresh Pleurotus eryngii, cut into 3mm thick slices, add 23% salt water (1°C, just submerged

[0026] Mushroom body) and soaked in a cold storage at 1°C for 18 hours at low temperature, then rinsed to bring the salinity to 2%, add 220% water, 2% pickled peppers and vacuum marinate for 30 minutes (temperature 55°C, vacuum degree 25Pa); drain and put Bake in a vacuum oven at 65°C (vacuum degree 18Pa) until the water content is 56%; then irradiate the front and back sides with pulsed strong light for 20s (intensity 4.9J / cm 2 , with a distance of 6cm) and quickly vacuum-packed, and finally sterilized by a second pulse of strong light on the front and back sides for 15s (intensity 4.9J / cm 2 , distance 12cm) and boiling water sterilization for 20 minutes, cooling and storage. The shelf life is more than 9 months.

Embodiment 2

[0028] Select 300g of fresh Pleurotus eryngii, cut into 1mm thick slices, add 18% salt water (5°C, just submerged

[0029] Mushroom body) and soaked in a cold storage at 5°C for 12 hours at low temperature, then rinsed to bring the salinity to 1%, add 200% water, 0.8% five-spice powder, 0.5% white sugar, and then vacuum marinate for 20 minutes (temperature 70°C, vacuum degree 18Pa ); after draining, put it into a 55°C vacuum oven (vacuum degree 25Pa) and bake until the water content is 64%; then irradiate the front and back sides with pulsed strong light for 30s (intensity 4.9J / cm 2 , with a distance of 12cm) and quickly vacuum-packed, and finally sterilized by a second pulse of strong light on the front and back sides for 10s (intensity 4.9J / cm 2 , distance 6cm) and boiling water sterilization for 10 minutes, cooling and storage. The shelf life is more than 9 months.

Embodiment 3

[0031] Select 250g of fresh Pleurotus eryngii, cut into 1mm thick slices, add 20% salt water (3°C, just submerged

[0032] Mushroom body) and soaked in a cold storage at 3°C ​​for 15 hours at low temperature, then rinsed to bring the salinity to 1.5%, added 180% water and 1.2% peppercorns, and marinated in vacuum for 25 minutes (temperature 65°C, vacuum degree 20Pa); after draining, put Bake in a vacuum oven at 60°C (vacuum degree 25Pa) until the water content is 61%; then irradiate the front and back sides with pulsed strong light for 25s (intensity 3.2J / cm 2 , with a distance of 6cm) and quickly vacuum-packed, and finally sterilized by a second pulse of strong light on the front and back sides for 13s (intensity 3.2J / cm 2 , distance 6cm) and boiling water sterilization for 17 minutes, cooled and put into storage. The shelf life is more than 9 months.

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Abstract

The invention provides a method for preparing semi-dry pleurotus eryngii by intensive pulse light treatment, which belongs to the technical field of deep processing of foods. The method adopts raw material pre-treatment, low-temperature salting and vacuum marinating technologies as well as a sterilization technology of primary intensive pulse light sterilization and secondary intensive pulse light sterilization together with boiling water bath to prepare the semi-dry pleurotus eryngii food. By the method, the processed pleurotus eryngi food can be eaten at any time in daily life and keeps the original nutritional ingredient, flavor and color of pleurotus eryngii; and on one hand, the excellent color and the inherent crisp and tender mouth feel of the pleurotus eryngi are kept, the pleurotus eryngi is endowed with various testes, and the variety of products is enriched, on the other hand, the shelf life of the pleurotus eryngi is effectively prolonged to be longer than 8 months. The method provided by the invention is simple in process and convenient to operate and can meet the requirements of industrial production.

Description

technical field [0001] The invention relates to a method for preparing semi-dried Pleurotus eryngii by pulsed strong light treatment, and belongs to the technical field of food deep processing. Background technique [0002] Pleurotus eryngii is a new species of rare edible fungus that has been successfully developed in industrialized cultivation in recent years and is used for both food and medicine. It is also a new edible fungus recommended by the Food and Agriculture Organization of the United Nations to countries all over the world. Pleurotus eryngii has thick flesh, crisp and tender texture, especially the dense, firm and milky stipe tissue, which can be eaten entirely. It is called "Pleurotus eryngii king" and "dried scallop mushroom". It has a pleasant almond fragrance and abalone-like taste , suitable for fresh-keeping and processing, and is deeply loved by people. And the nutrition is very rich, the plant protein quality is as high as 25%, contains 18 kinds of amin...

Claims

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Application Information

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IPC IPC(8): A23L1/28
Inventor 陈君琛赖谱富沈恒胜翁敏劼杨艺龙
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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