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Pretreatment method for keeping freshness and tenderness of quick-frozen wild edible mushrooms

A wild edible fungus and pretreatment technology, applied in the fields of fruit and vegetable preservation, application, food preservation, etc., can solve the problems of poor taste, soft and rotten texture, and juice loss of quick-frozen products, and achieve delicate taste, full texture, and juice loss rate Reduced effect

Inactive Publication Date: 2014-08-06
LIJIANG ZHONGYUAN GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It's just that some manufacturers have hardened the product before the freezing process, such as using CaCl 2 , ZnC1 2 Soaking method, etc., but the quality of quick-frozen wild edible mushrooms produced in this way is still due to the loss of juice after thawing, and the texture is soft and rotten, resulting in poor taste
In order to solve the problem of poor taste of quick-frozen wild edible fungi, the present invention improves the quick-freezing process, and greatly improves the problem of poor taste of quick-frozen wild edible fungi after thawing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1 The inventive method

[0019] 1. Cleaning, blanching and shaping of fresh matsutake raw materials: scrape off the soil on the fresh matsutake raw materials with bamboo slices, and rinse with clean water. Put it in 90°C water for blanching for 2 minutes, remove and drain the water (that is, drain the surface water), and cut the matsutake into 5mm thick matsutake slices with a stainless steel knife.

[0020] 2. Vacuum impregnation with dextrin solution: put the dextrin solution into the vacuum impregnation machine, then put matsutake slices into the dextrin solution, and vacuum impregnate the dextrin solution for 60 minutes under the conditions of vacuum degree 0.08Mpa and vacuum temperature 55°C; The dextrin solution is composed of 15% maltodextrin, 2% gluconolactone, 2% calcium gluconate, and the balance is deionized water, and the percentages are mass fractions. That is, the dextrin solution is a solution composed of maltodextrin, gluconolactone, calcium...

Embodiment 2

[0024] Embodiment 2 The inventive method

[0025] Embodiment 2 is the same as Embodiment 1 except that the following measures are different, and will not be repeated here.

[0026] 1. Cleaning, blanching and forming of fresh white boletus raw materials: put the white boletus into 95°C water for 3 minutes blanching, remove and drain the water, then use a stainless steel knife to cut the raw material into length×width×height It is a block of 2cm×2cm×2cm.

[0027] 2. Vacuum impregnation with dextrin solution: vacuum impregnation with dextrin solution for 80 minutes at a vacuum degree of 0.06Mpa and a vacuum temperature of 45°C.

[0028] 3. Draining and pre-cooling: Drain the dextrin solution from the white boletus block after vacuum impregnation with the dextrin solution (that is, drain the surface dextrin solution), and put it in a 3°C fresh-keeping store for 8 hours for pre-cooling.

[0029] 4. Freezing: Put the pre-cooled white boletus block into the quick-freezing storeho...

Embodiment 3

[0030] Example 3 Control 1

[0031] Control 1 was all the same as Example 1 except that Step 2 in Example 1 was omitted, that is, vacuum impregnation with dextrin solution was not processed.

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PUM

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Abstract

The invention discloses a pretreatment method for keeping the freshness and tenderness of quick-frozen wild edible mushrooms, belongs to the technical field of edible mushroom processing, and aims at solving the problem of poor taste caused by a fact that much juice in conventional quick-frozen wild edible mushrooms is lost and the mushrooms are rotted after the mushrooms are unfrozen. Before quick-freezing, the wild edible mushrooms are impregnated into a dextrin solution in vacuum; the fullness and the fine taste of mushroom bodies are increased by adding micromolecule starch hydrolysis products into the mushroom bodies, so that the problem of poor taste caused by the fact that much juice in the conventional quick-frozen wild edible mushrooms is lost and the mushrooms are rotted after the mushrooms are unfrozen is obviously relieved.

Description

technical field [0001] The invention belongs to the technical field of deep processing of edible fungi, and in particular relates to a pretreatment method for keeping the fresh and tender texture of quick-frozen wild edible fungi. Background technique [0002] Wild edible fungi are nutritious and delicious, and have become one of the main ingredients in people's diets. However, since wild edible fungi are generally listed on the market in summer and autumn, and the preservation period of wild edible fungi is limited, most wild edible fungus producers and dealers use processing methods, such as salting, dry flakes, canning, and quick-frozen products to store wild edible fungi . Quick-frozen products have become the fastest-growing preservation method today because they can maintain the color, flavor and nutritional content of wild edible fungi to the greatest extent. However, if quick-frozen wild edible fungus is not handled properly, the quality of the product will be affe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/055
Inventor 彭宗林王俊雄邱继权秦飞
Owner LIJIANG ZHONGYUAN GREEN FOOD
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