Pleurotus eryngii slice drying processing method and application thereof

A processing method and technology of king oyster mushroom, applied in the application, food preparation, food science and other directions, can solve the problems of high equipment requirements, destruction of nutritional ingredients, surface melting and other quality deterioration, etc., and achieve the requirements of low production equipment, The effect of reducing the loss of nutrients and shortening the drying time

Inactive Publication Date: 2013-08-07
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the current domestic consumption of Pleurotus eryngii is mainly fresh, supplemented by a small amount of primary processed products and dried products. However, new products of Pleurotus eryngii have a short shelf life, and mildew spots, soft tissues, and surface defects appear after about 7 days of storage at low temperature. Quality deterioration such as melting and sticking
At present, the output of fresh Pleurotus eryngii is large, the production concentration is strong, and the consumption of fresh products is slow, which will easily cause a large number of fresh Pleurotus eryngii to decline in quality and cause economic losses. Breeding of edible fungus pests such as flies
[0005] There are few dried products of Pleurotus eryngii on the market, and there are a small number of dried products of Pleurotus eryngii that have problems in color and quality. Color protection, but the vulcanization treatment will damage the nutritional components of the dry product; some dried Pleurotus eryngii products have problems su

Method used

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  • Pleurotus eryngii slice drying processing method and application thereof
  • Pleurotus eryngii slice drying processing method and application thereof
  • Pleurotus eryngii slice drying processing method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: the drying of pleurotus eryngii slices

[0028] (1) Selection of Pleurotus eryngii material:

[0029] Choose Pleurotus eryngii with moderate maturity (purchased in Sanjiao City, South China Agricultural University) as processing raw materials, that is, fresh, normal color, no yellowing, peculiar smell, mildew, dead mushrooms, rotten mushrooms, no major mechanical damage and pollution by diseases and insect pests, Pleurotus eryngii mushrooms without umbrellas, well grown, and firm flesh.

[0030] (2) Cleaning of raw materials: Rinse the material of Pleurotus eryngii with clean water to remove impurities and mushroom shavings, while cleaning, be careful not to pinch the mushroom body to avoid the loss of the umami taste of the mushroom.

[0031] (3) Slicing: Cut the Pleurotus eryngii mushroom into three sections from about a quarter of the top and a quarter of the bottom, and cut each section longitudinally to a thickness of about 5-7mm.

[0032] (4) Confi...

Embodiment 2

[0036] Embodiment 2: the drying of Pleurotus eryngii slices

[0037] (1) Selection of Pleurotus eryngii material:

[0038] Choose Pleurotus eryngii with moderate maturity (purchased in Sanjiao City, South China Agricultural University) as processing raw materials, that is, fresh, normal color, no yellowing, peculiar smell, mildew, dead mushrooms, rotten mushrooms, no major mechanical damage and pollution by diseases and insect pests, Pleurotus eryngii mushrooms without umbrellas, well grown, and firm flesh.

[0039] (2) Cleaning of raw materials: Rinse the material of Pleurotus eryngii with clean water to remove impurities and mushroom shavings, while cleaning, be careful not to pinch the mushroom body to avoid the loss of the umami taste of the mushroom.

[0040] (3) Slicing: Cut the Pleurotus eryngii mushroom into three sections from about a quarter of the top and a quarter of the bottom, and cut each section longitudinally to a thickness of about 5-7mm.

[0041] (4) Confi...

Embodiment 3

[0045] Embodiment 3: the drying of pleurotus eryngii slices

[0046] (1) Selection of Pleurotus eryngii material:

[0047] Choose Pleurotus eryngii with moderate maturity (purchased in Sanjiao City, South China Agricultural University) as processing raw materials, that is, fresh, normal color, no yellowing, peculiar smell, mildew, dead mushrooms, rotten mushrooms, no major mechanical damage and pollution by diseases and insect pests, Pleurotus eryngii mushrooms without umbrellas, well grown, and firm flesh.

[0048] (2) Cleaning of raw materials: Rinse the material of Pleurotus eryngii with clean water to remove impurities and mushroom shavings, while cleaning, be careful not to pinch the mushroom body to avoid the loss of the umami taste of the mushroom.

[0049] (3) Slicing: Cut the Pleurotus eryngii mushroom into three sections from about a quarter of the top and a quarter of the bottom, and cut each section longitudinally to a thickness of about 5-7mm.

[0050] (4) Confi...

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Abstract

The invention belongs to the technical field of fungus processing, and discloses a pleurotus eryngii slice drying processing method and an application thereof. The pleurotus eryngii slice drying processing method comprises the following steps of: slicing pleurotus eryngii, immersing pleurotus eryngii slices in a steeping liquor, drying the immersed pleurotus eryngii slices at a high temperature, and then drying the pleurotus eryngii slices at a low temperature to obtain the dry pleurotus eryngii slices. Due to the adoption of the method, the original nutrients of the pleurotus eryngii can be well protected, the loss of the nutrients can be avoided in the drying process, a good color protection effect can be realized, the obtained dry pleurotus eryngii slices are good in color, the rehydrate rate is high, and the comprehensive quality is good. The method is economical and simple, the requirement on production equipment is low, the maintenance cost is low, and for the method, the industrialization and the mass production are easy to implement.

Description

technical field [0001] The invention belongs to the technical field of fungus treatment and processing, and in particular relates to a drying processing method and application of pleurotus eryngii slices. Background technique [0002] Pleurotus eryngii Quel, also known as Pleurotus eryngii, alias oyster mushroom, snow velvet or scallop mushroom, belongs to Fungiphylum, Basidiomycetes, Agaricaceae, Pleurotaceae, and Pleurotus genus. It is successfully developed and cultivated in recent years. A new species of rare edible fungus that integrates edible, medicinal and therapeutic uses. Pleurotus eryngii mushroom has thick meat, crisp texture, fresh and tender taste, fragrant taste, pleasant almond fragrance and abalone-like taste. It is a kind of flat mushroom with excellent taste. ". And Pleurotus eryngii is rich in nutrition, containing a lot of protein, sugar and multivitamins. [0003] In the 1950s, Europe was the first to carry out artificial domestication and cultivatio...

Claims

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Application Information

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IPC IPC(8): A23L1/28
Inventor 郭丽琼林俊芳游楚镇廖静文
Owner SOUTH CHINA AGRI UNIV
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