Preparation method of vacuum-packaged boiled pleurotus eryngii

A technology of vacuum packaging and Pleurotus eryngii, which is applied in the field of food processing, can solve the problems of destroying the nutritional value of Pleurotus eryngii, harsh cultivation conditions of Pleurotus eryngii, and destroying the taste of Pleurotus eryngii, so as to retain nutrients, prolong the eating cycle, The effect of maintaining freshness

Inactive Publication Date: 2014-10-01
NINGBO SHOWCO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The cultivation conditions of Pleurotus eryngii are harsh, and they are not resistant to high temperature. There are relatively many constants in spring and winter, and the supply is sufficient, but it is difficult to see fresh products on the market in hot summer; It is mostly prepared into spicy and spicy canned food, Pleurotus eryngii sauce, five-spice Pleurotus eryngii, squeezed juice, etc.; , crisp taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of boiled pleurotus eryngii in vacuum packaging, the preparation steps comprising:

[0035] (1) Raw material acceptance: the raw material of Pleurotus eryngii is required to be fresh, without shrinkage, deformity, pests and mildew in appearance, and the maximum shaft diameter is within 6CM;

[0036] (2) Trimming: Wash the surface attachments with running water, and remove the mushroom roots (bacteria bed);

[0037] (3) Cleaning: clean with flowing water to remove impurities on the Pleurotus eryngii;

[0038] (4) Arranging and processing: selecting the whole Pleurotus eryngii mushroom with a weight of 18~26g after cleaning and drying, and processing according to the following specifications;

[0039] ①Cut off the mushroom umbrella and the mushroom shaft;

[0040] ②Cut the mushroom umbrella into slices according to the axial direction;

[0041] ③ The shaft of the mushroom with a diameter of less than 5 cm shall be sliced ​​crosswise according to th...

Embodiment 2

[0052] A preparation method of boiled pleurotus eryngii in vacuum packaging, the preparation steps comprising:

[0053] (1) Acceptance of raw materials: Pleurotus eryngii should be fresh, as neat as possible, in a straight line, without shrinkage, deformity, pests and mildew, and the shaft diameter should be within 6 cm. At the same time, suppliers should be required to provide test reports, in line with the provisions of "Hygienic Standards for Canned Fruits and Vegetables" GB11671-2003, "Limits of Contaminants in Food" GB2762-2005, "Maximum Residue Limits of Pesticides in Food" GB2763-2005 and exporting countries Standards, other prohibited pesticides shall not be detected. At the same time, the sensory inspection is carried out, and the raw material structure, color, taste and smell are required to be inspected;

[0054] (2) Acceptance of inner packaging materials: check the product certificate;

[0055] (3) Acceptance of outer packaging materials: only accept outer packa...

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PUM

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Abstract

The invention discloses a preparation method of vacuum-packaged boiled pleurotus eryngii. The preparation method comprises the steps of raw material checking and accepting, finishing, cleaning, arrangement, processing, preboiling, cooling, leaching water, examination, bagging, adding soup, sealing, carrying out sterilization, cooling, drying and wiping bag, wherein the soup adding step particularly comprises the step of after the bagging step, adding clean water into a bag as a soup base according to the proportion that solids take 25-35% of the materials in weight after the soup is added; the sterilization and the cooling steps particularly comprises the steps of carrying out automatic sterilization and cooling by virtue of a high-pressure and high-temperature sterilizing pot, wherein the sterilizing temperature is 121-123 DEG C, the time is 35-45 minutes, and the pressure is 0.2-0.23MPa. The preparation method has the advantages that the freshness of materials can be adequately maintained, meanwhile, the nutritional ingredients are not damaged, and the eating period of a product can be prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of boiled Pleurotus eryngii in vacuum packaging. Background technique [0002] Pleurotus eryngii is rich in nutrition, delicious and crisp, with both the aroma of almonds and the taste of abalone, so it is more and more popular among people. It is a precious edible fungus suitable for cooking, frying, stewing and boiling. [0003] The cultivation conditions of Pleurotus eryngii are harsh, and they are not resistant to high temperature. There are relatively many constants in spring and winter, and the supply is sufficient, but it is difficult to see fresh products on the market in hot summer; It is mostly prepared into spicy and spicy canned food, Pleurotus eryngii sauce, five-spice Pleurotus eryngii, squeezed juice, etc.; , crisp taste. Contents of the invention [0004] The present invention aims at the above-mentioned deficiencies of the prior a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28
CPCA23L31/00
Inventor 钱德康吴寿波
Owner NINGBO SHOWCO FOOD
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