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Processing method of cold chain products of quick-frozen wild edible fungi

A wild edible fungus and processing method technology, applied in the field of wild edible fungus processing, can solve the problems of poor taste, high water content, poor taste, etc., and achieve the effect of meeting consumer demand

Inactive Publication Date: 2014-01-01
NANHUA HONGYI MUSHROOM DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The only quick-frozen fresh-frozen wild edible fungus product currently used as a substitute has special requirements and difficulties for consumers in cooking, and because of the quick-freezing process, it has a lot of water content and a lot of loss in shape, which also makes the taste poor. Fresh and crisp, the taste is far inferior to fresh wild edible mushrooms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A processing method for quick-frozen wild edible fungus cold-chain products: the present invention is characterized in that wild edible fungus products that have been quick-frozen at -35°C are thawed at -20°C for 8 minutes, and put into an oil pan with an oil temperature of 120°C. And adjust the external environment of the frying pan to a vacuum state, the vacuum degree of which is 0.94 MP, fry at a temperature of 100°C for 10 minutes, and then use a centrifuge at a speed of 300n / min to throw oil off the fried wild edible fungi , to minimize the oil content in wild edible fungi, and finally carry out bagging or filling. The fryer of the vacuum frying process can choose the vacuum fryer of the model wf10.

Embodiment 2

[0011] A processing method for quick-frozen wild edible fungus cold-chain products: the present invention is characterized in that wild edible fungus products that have been quick-frozen at -40°C are thawed at 25°C for 10 minutes, put into an oil pan with an oil temperature of 80°C, and Adjust the external environment of the frying pan to a vacuum state, the vacuum degree of which is 0.98MP, and fry at a temperature of 90°C for 6 minutes, and then use a centrifuge at a speed of 360n / min to throw oil off the fried wild edible fungi. Minimize the oil content in the wild edible fungus before bagging or filling.

Embodiment 3

[0013] A processing method for quick-frozen wild edible fungus cold chain products: the present invention is characterized in that wild edible fungus products that have been quick-frozen at -38°C are thawed at -23°C for 9 minutes, and put into an oil pan with an oil temperature of -100°C , and adjust the external environment of the oil pan to a vacuum state, the vacuum degree is 0.96MP, fry at a temperature of 95°C for 8 minutes, and then use a centrifuge at a speed of 330n / min to shake the fried wild edible fungi Oil, to minimize the oil content in wild edible mushrooms, and finally carry out bagging or filling.

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PUM

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Abstract

The invention discloses a processing method of cold chain products of quick-frozen wild edible fungi. The processing method is characterized by comprising the following steps: carrying out micro-thawing on the fresh frozen wild edible fungi product, which is quickly frozen at -35 to -40 DEG C, for 8-10 minutes at -20 to -25 DEG C; putting into a frying pan at 80-120 DEG C, and adjusting an external environment of the frying pan into a vacuum condition, wherein the vacuum degree is 0.94-0.98MPa; frying for 6-10 minutes at the temperature of 90-100 DEG C, and then shedding oil of the fried wild edible fungi by using a centrifugal machine at the rotating speed of 300-360 n / min; reducing the oil content in the wild edible fungi to the minimal extent, and finally bagging or canning. By adopting the processing method disclosed by the invention, the appearance of the wild fungi can be kept; excessive moisture in the wild fungi is basically removed; the original delicious taste of the wild fungi is reserved; long-distance logistics transportation is facilitated.

Description

technical field [0001] The invention belongs to the technical field of wild edible mushroom processing methods. Background technique [0002] As a delicious mountain delicacy, wild edible fungus is more and more popular with people because of its rich variety of trace elements and its ecological health care function. However, due to the seasonal and regional characteristics of fresh wild edible fungi, consumers' consumption is limited. The only quick-frozen fresh-frozen wild edible fungus product currently used as a substitute has special requirements and difficulties for consumers in cooking, and because of the quick-freezing process, it has a lot of water content and a lot of loss in shape, which also makes the taste poor. Fresh and crisp, the taste is far inferior to that of fresh wild edible fungi. Contents of the invention [0003] The purpose of the present invention is just to overcome the above-mentioned defects that existing wild edible fungi exist and provide a...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L31/00
CPCA23L5/11A23L31/00
Inventor 廖为民
Owner NANHUA HONGYI MUSHROOM DEV
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