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A kind of fresh-keeping storage method of matsutake

A matsutake and fresh-keeping bag technology, which is applied in the field of matsutake fresh-keeping storage, can solve the problems of ice cube packaging, increased production and transportation costs, high daily equipment operation costs, and short storage period, so as to reduce the packaging links of supermarkets, inhibit deterioration and nutrition The loss of substances, the effect of inhibiting aerobic respiration

Active Publication Date: 2017-09-15
YUNNAN ENG AGRI TECH DEMONSTRATION GARDEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The method of refrigeration and preservation will not affect the taste and quality of matsutake, but the storage period is short; frozen barbecue can maintain the natural fragrance of fresh matsutake, and mix with the barbecue flavor of Japanese sake. It is mainly used for export, but it is not suitable for many domestic consumption. the taste of those who prefer it; vacuum cryopreservation is not suitable for the preservation of bulk commodities in the peak season of picking from July to September every year, and a large number of ice cubes will increase the cost of packaging, production, and transportation; High, equipment cost and equipment installation increase, daily equipment operation costs are high

Method used

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  • A kind of fresh-keeping storage method of matsutake

Examples

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Effect test

Embodiment 1

[0037] A method for fresh-keeping and storing matsutake, comprising the steps of:

[0038] Step (1), picking: When picking, gently hold the stipe with your hands, gently rotate the stipe left and right to separate it from the mycorrhizal, take out the mushroom body, then remove the impurities at the base of the stipe, and then use the stipe or plastic wrap Wrap the mushroom body and backfill the soil brought out during picking;

[0039] Step (2), impurity removal: sort and remove the matsutake mushroom body obtained in step (1) according to the following requirements: 1) shape, with the characteristics of the same species, complete mushroom body, thick flesh, and uniform size; 2) texture, The texture is fresh and tender, the mushroom body is firm, not dehydrated, and no insects; 3) Color, with the unique color of the variety, without browning; 4) Taste, with the unique flavor of the variety, no peculiar smell; 5) Maturity, suitable for growth Full, plump mushroom body, unopen...

Embodiment 2

[0045] A method for fresh-keeping and storing matsutake, comprising the steps of:

[0046] Step (1), picking: When picking, gently hold the stipe with your hands, gently rotate the stipe left and right to separate it from the mycorrhizal, take out the mushroom body, then remove the impurities at the base of the stipe, and then use the stipe or plastic wrap Wrap the mushroom body and backfill the soil brought out during picking;

[0047] Step (2), impurity removal: sort and remove the matsutake mushroom body obtained in step (1) according to the following requirements: 1) shape, with the characteristics of the same species, complete mushroom body, thick flesh, and uniform size; 2) texture, The texture is fresh and tender, the mushroom body is firm, not dehydrated, and no insects; 3) Color, with the unique color of the variety, without browning; 4) Taste, with the unique flavor of the variety, no peculiar smell; 5) Maturity, suitable for growth Full, plump mushroom body, unopen...

Embodiment 3

[0053] A method for fresh-keeping and storing matsutake, comprising the steps of:

[0054] Step (1), picking: When picking, gently hold the stipe with your hands, gently rotate the stipe left and right to separate it from the mycorrhizal, take out the mushroom body, then remove the impurities at the base of the stipe, and then use the stipe or plastic wrap Wrap the mushroom body and backfill the soil brought out during picking;

[0055] Step (2), impurity removal: sort and remove the matsutake mushroom body obtained in step (1) according to the following requirements: 1) shape, with the characteristics of the same species, complete mushroom body, thick flesh, and uniform size; 2) texture, The texture is fresh and tender, the mushroom body is firm, not dehydrated, and no insects; 3) Color, with the unique color of the variety, without browning; 4) Taste, with the unique flavor of the variety, no peculiar smell; 5) Maturity, suitable for growth Full, plump mushroom body, unopen...

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Abstract

The invention provides a preserving storage method of tricholoma matsutake. The storage method comprises the following steps: fumigating preprocessed 199-201g of tricholoma matsutake in 0.5ul / L 1-methyl cyclopropene, putting tricholoma matsutake in a polyethylene preservation bag, filling 2% of oxygen and 6% of carbon dioxide, and keeping the preservation bag in an environment that the refrigerating temperature is 2-6 DEG C and the humidity is 87-93%, wherein the preservation bag is not filled with preservative. The storage method disclosed by the invention, through proper proportion of oxygen and carbon dioxide, a cryogenic gas environment which is low in oxygen while high in carbon dioxide is created, so as to inhibit aerobic respiration to the greatest extent and avoid anaerobic respiration and carbon dioxide poisoning action; meanwhile, through the cryogenic environment, oxidation of the tricholoma matsutake and growth of aerobic microorganisms are inhibited; ethylene release in the tricholoma matsutake body is inhibited by virtue of the 1-methyl cyclopropene antioxidant; and the 1-methyl cyclopropene antioxidant can compete with ethylene for acceptor sites, so as to hinder the effect of ethylene, and deterioration of the tricholoma matsutake and loss of nutrient substance are inhibited.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of wild mushrooms, and in particular relates to a fresh-keeping and storage method of matsutake. Background technique [0002] Matsutake, also known as matsutake mushroom, belongs to Basidiomycotina and Trichomonadaceae. It is a mycorrhizal fungus exogenous to trees such as pine oak, and is a rare and precious natural medicinal fungus in the world. Matsutake is a kind of pure natural rare and precious edible fungus, known as "the king of fungi". Matsutake contains 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, 8 kinds of vitamins, 2 kinds of glycoproteins, rich dietary fiber and a variety of active enzymes, and also contains 3 kinds of precious The active substances are double-chain matsutake polysaccharide, matsutake polypeptide and the world's unique anti-cancer substance - matsutake alcohol, which is the mo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3445
CPCA23L3/3445
Inventor 赖于民张燕李瑞光邓罡杨燕胡毅楠全丽芳雷环
Owner YUNNAN ENG AGRI TECH DEMONSTRATION GARDEN
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