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A kind of production technology of canned mushroom

A technology for mushrooms and cans, which is applied in the processing field of using ultra-high pressure technology to maintain the quality of Agaricus bisporus. It can solve the problems of mushroom nutrient loss, large sulfur residue, flavor and taste deterioration, etc., to achieve good natural flavor and nutrition, Less energy consumption, easy to control effect

Inactive Publication Date: 2016-01-20
FUJIAN ANXIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional canned mushrooms generally use salted mushrooms as raw materials. The sulfur residue is large and affects human health. In addition, the final heat sterilization causes a large amount of nutrients in the mushrooms to be lost, and the flavor and taste are deteriorated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Harvesting of Agaricus bisporus: Choose unopened, white and smooth, plump flesh, no deterioration, and less traumatic fresh Agaricus bisporus as raw materials;

[0040] (2) Cleaning: washing with flowing water;

[0041] (3) Color protection by dipping: dissolve the composite color protection agent to make a color protection solution, immediately put the pretreated Agaricus bisporus into the color protection solution and dip into the color protection solution, treat each 50g mushroom with 200mL color protection solution, compound The color-protecting agent is salt and sulfite, and its weight ratio to the color-protecting solution is 0.8%~1% of table salt and 0.3% of sulfite respectively, and the time is 10~20min. After soaking, wash and drain;

[0042] (4) Blanching: Measure the processing time according to the classification, 150 seconds for a diameter of 3-4 cm, 210 seconds for a diameter of 4-5 cm, and 270 seconds for a diameter of 5-6 cm. Add 1% citric acid to th...

Embodiment 2

[0049] (1) Harvesting of Agaricus bisporus: Choose unopened, white and smooth, plump flesh, no deterioration, and less traumatic fresh Agaricus bisporus as raw materials;

[0050] (2) Cleaning: washing with flowing water;

[0051] (3) Color protection by dipping: dissolve the composite color protection agent to make a color protection solution, put the pretreated Agaricus bisporus into the color protection solution immediately and soak it in the color protection solution, treat each 50g mushroom with 200ml color protection solution, compound The color-protecting agent is salt and sulfite, and its weight ratio to the color-protecting solution is 0.8%~1% of table salt and 0.3% of sulfite respectively, and the time is 10~20min. After soaking, wash and drain;

[0052](4) Blanching: Measure the processing time according to the classification, 150 seconds for a diameter of 3-4 cm, 210 seconds for a diameter of 4-5 cm, and 270 seconds for a diameter of 5-6 cm. Add 1% citric acid to t...

Embodiment 3

[0059] (1) Harvesting of Agaricus bisporus: Choose unopened, white and smooth, plump flesh, no deterioration, and less traumatic fresh Agaricus bisporus as raw materials;

[0060] (2) Cleaning: washing with flowing water;

[0061] (3) Color protection by dipping: dissolve the composite color protection agent to make a color protection solution, put the pretreated Agaricus bisporus into the color protection solution immediately and soak it in the color protection solution, treat each 50g mushroom with 200ml color protection solution, compound The color-protecting agent is salt and sulfite, and its weight ratio to the color-protecting solution is 0.8%~1% of table salt and 0.3% of sulfite respectively, and the time is 10~20min. After soaking, wash and drain;

[0062] (4) Blanching: The processing time is measured according to the classification, 200 seconds for a diameter of 3-4 cm, 260 seconds for a diameter of 4-5 cm, and 320 seconds for a diameter of 5-6 cm. Add 1% citric acid...

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Abstract

The invention provides a production technology of canned mushrooms, which can replace the technology of high-salt (22Brix) preservation or thermal sterilization preservation, and significantly improve product quality. The technical solution realized by the present invention is to clean the harvested Agaricus bisporus after cleaning, color protection, blanching, pouring soup, vacuum packaging, and then place it in an ultra-high pressure container. By controlling the pressure of the ultra-high pressure equipment, medium temperature and pressure holding Time, pressurize once to carry out ultra-high pressure treatment to Agaricus bisporus. This technology can effectively inhibit the activity of PPO, POD and microorganisms in Agaricus bisporus, prevent the browning and quality change of Agaricus bisporus during processing and storage, realize commercial sterility, and ensure the shelf life of Agaricus bisporus for more than one year at room temperature . Ultra-high pressure treatment is a physical processing process. This technology fully retains the appearance quality and nutritional components of Agaricus bisporus, and the invention has simple process, strong operability, low energy consumption, safety and pollution-free, and expands a new way for mushroom storage and processing.

Description

technical field [0001] The invention relates to the technical field of food processing and preservation, in particular to a processing method for maintaining the quality of Agaricus bisporus by using ultra-high pressure technology. Background technique [0002] Agaricus bisporus, also known as white mushrooms, mushrooms, and sea mushrooms, is a mushroom that is cultivated and consumed worldwide. It can be sold fresh, canned, and salted. It contains a variety of amino acids, nucleotides, and vitamin B 1 , Vitamin B 2 , vitamin C, vitamin PP, vitamin D, etc. After the harvested Agaricus bisporus is stored at room temperature for 1 to 2 days, the caps and gills will appear browning, membrane rupture, umbrella opening, shrinking, etc., and lose their commercial value, especially the browning is more serious than other edible fungi. Traditional canned mushrooms generally use salted mushrooms as raw materials, and the large amount of sulfur residue affects human health. In addit...

Claims

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Application Information

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IPC IPC(8): A23L31/00
CPCA23L31/00A23V2002/00A23V2200/048A23V2300/46A23V2300/24
Inventor 曾绍校张东芳向世杰
Owner FUJIAN ANXIN FOOD
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