Frozen processing method for pignolia

A processing method, matsutake technology, applied in the direction of freezing/refrigerating fruits/vegetables, etc., can solve the problems of nutrient loss and short storage period, and achieve the effect of long storage time and simple production process

Inactive Publication Date: 2014-10-01
LIJIANG SANCHUAN IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing matsutake preservation method has a short storage period, and matsutake products lose more serious nutrients after conventional drying methods such as drying and sun-drying. Therefore, the purpose of the present invention is to provide a method that can prolong the matsutake storage time and simultaneously preserve matsutake. The processing method of nutrients in

Method used

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  • Frozen processing method for pignolia

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Experimental program
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Effect test

Embodiment 1

[0019] A freezing processing method of matsutake, comprising the following steps:

[0020] Select fresh matsutake, wash and dry, cut into 1-3cm thick slices;

[0021] Quick-freeze the matsutake and stop when the central temperature of the matsutake reaches -18°C;

[0022] Quick-freezing stops when the central temperature reaches -18°C; the drying process is to raise the temperature to 80°C at a uniform speed within 0.5h and keep it for 1.0h; drop the temperature to 65°C at a uniform speed within 1h and keep it for 2.0h; let the temperature drop at a uniform speed within 1.0h To 60 ℃, keep 3.5h.

[0023] Optionally, vacuum or nitrogen-filled packaging of the dried matsutake is also included.

Embodiment 2

[0025] A freezing processing method of matsutake, comprising the following steps:

[0026] Select fresh matsutake, wash and dry, cut into 1-3cm thick slices;

[0027] Quick-freeze the matsutake, and stop when the central temperature of the matsutake reaches -20°C;

[0028] The drying process was as follows: within 0.4h, the temperature was raised to 78°C at a constant speed and kept for 1.3h; for 0.8h, the temperature was dropped to 68°C at a constant speed, and kept for 1.5h; for 0.8h, the temperature was dropped to 62°C at a constant speed, and kept for 4.0h.

[0029] Optionally, vacuum or nitrogen-filled packaging of the dried matsutake is also included.

Embodiment 3

[0031] A freezing processing method of matsutake, comprising the following steps:

[0032] Select fresh matsutake, wash and dry, cut into 1-3cm thick slices;

[0033] Quick-freeze the matsutake, and stop when the central temperature of the matsutake reaches -16°C;

[0034] The drying process was as follows: within 0.6 hours, the temperature was raised to 82°C at a uniform rate and kept for 0.8 hours; for 1.2 hours, the temperature was dropped to 62°C at a constant rate, and kept for 2.5 hours; for 1.2 hours, the temperature was dropped to 57°C at a constant rate, and kept for 3.0 hours.

[0035] Optionally, vacuum or nitrogen-filled packaging of the dried matsutake is also included.

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Abstract

The invention relates to the field of food processing, in particular to a frozen processing method for pignolia. The frozen processing method comprises the following steps: selecting fresh pignolia, drying and slicing after cleaning; freezing pignolia quickly; drying the quick-frozen pignolia. The frozen processing method is simple in technique, and the obtained pignolia effectively retains the various nutrients, color, smell and taste of pignolia; the pignolia is free of the addition of any grace agents or preservatives in the preparing process and healthier and safer to eat, can be stored at room temperature for a long time, and has wide market prospects.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for freezing matsutake. Background technique [0002] Matsutake is a kind of pure natural rare and precious edible fungus, known as "the king of fungi". Studies have shown that matsutake is rich in protein, various amino acids, unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. Matsutake has a special aroma, taste like abalone, very smooth and refreshing. The Japanese are accustomed to eating matsutake dishes in autumn, and they believe in "replenishing the shape with the shape". Eating it has the effects of strengthening essence and tonifying the kidney, strengthening the brain, improving intelligence and anti-cancer. The place where matsutake grows needs to meet three basic conditions, that is, beautiful pine, Dali fragrant flowers, and sandy loam soil. It is difficult to collect. People in the production area go up the mountain at nig...

Claims

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Application Information

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IPC IPC(8): A23B7/04
Inventor 不公告发明人
Owner LIJIANG SANCHUAN IND GRP
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