Production method of canned edible mushrooms

A production method and technology for edible fungi, applied in the fields of application, food preservation, food science, etc., can solve the problems of reduced quality, easy damage and loss during packaging and transportation, and achieve the effect of retaining effective nutrients

Inactive Publication Date: 2015-04-29
TIANJIN JIXIAN JIANWEN MUSHROOM CULTIVATION PROFESSIONAL COOP
View PDF0 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fresh edible fungi after picking are perishable and deteriorated at room temperature, and are also easily damaged during packaging and transportation, resulting in loss of quality

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] A method for producing canned edible mushrooms, comprising the steps of:

[0019] ⑴Selection and processing of raw material mushrooms and auxiliary materials

[0020] The quality of raw materials and auxiliary materials directly affects the quality of canned food, so they must be selected and processed before canning. Raw mushrooms shall be sorted and inspected according to grade standards, and the requirements for raw materials for selected grade canned mushrooms are more stringent. Table salt should be refined salt, containing more than 96% sodium chloride, and flat acid bacteria should not be detected in every gram of sample; citric acid should be clean, odorless, and have a purity of more than 99%.

[0021] Classify according to the cap diameter, stalk length and mushroom shape, remove the soil or compost inclusions at the lower part of the stipe, and remove the mushroom root;

[0022] ⑵ Mushroom body color protection and rinsing

[0023] Add 0.03% sodium thiosul...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a production method of canned edible mushrooms. The production method comprises the following steps: preprocessing raw mushrooms, protecting colors of the mushrooms, rinsing the mushrooms, precooking, cooling, filling, venting, sealing, a sterilizing, cooling and encapsulating. By the production method of the canned edible mushrooms, fresh and fragrant flavors of freshly-picked edible mushrooms are kept, effective nutritional components of the edible mushrooms are retained, the canned edible mushrooms are environment-friendly and ecological, a requirement on food health and a principle of environmental protection can be fully met, and the production method does not harm to but benefit human health, so that the production method of the canned edible mushrooms is a very good method for refreshing and eating the edible mushrooms and is worth of wide popularization.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a production method of edible fungi, especially canned edible fungi. Background technique [0002] Edible fungi refer to mushrooms (large fungi) with large fruiting bodies that can be eaten, commonly known as mushrooms. There are more than 350 kinds of edible fungi known in China, most of which belong to Basidiomycotina. and boletus, etc.; a few belong to the Ascomycota subphylum, including: morel, saddle fungus, truffle, etc. The above-mentioned fungi grow in different regions and in different ecological environments. [0003] Fresh edible fungi after picking are perishable and deteriorated at room temperature, and are also easily damaged during packaging and transportation, resulting in reduced quality and loss. Edible fungi must be sold fresh in the peak production season, and collected and processed in the hot season, so edible fungus products must be kept fresh and stored. I...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/005A23B7/153
Inventor 刘建文
Owner TIANJIN JIXIAN JIANWEN MUSHROOM CULTIVATION PROFESSIONAL COOP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap