Freshness-retaining storage method of tricholoma matsutake

Abstract

The invention relates to a freshness-retaining storage method of tricholoma matsutake. The freshness-retaining storage method comprises the following steps: quickly freezing tricholoma matsutake; carrying out low-temperature drying at -22 DEG C; grinding Chinese yam; repeatedly extracting clarified liquid; centrifuging by virtue of a centrifuging machine; carrying out vacuum concentration; boiling by virtue of a water bath of 85 DEG C, so as to obtain viscous liquid; finally freezing the viscous liquid, coating the surface of tricholoma matsutake with the frozen viscous liquid, and carrying out vacuum packaging and low-temperature storage. According to the method, by virtue of various measures, the preservation time of tricholoma matsutake is prolonged to be longer than 30 days, and meanwhile, the freshness and nutritional value of tricholoma matsutake are further guaranteed.

Description

technical field [0001] The invention relates to a fresh-keeping and storage method of matsutake. Background technique [0002] Matsutake is mainly produced in the Shangri-La region of my country. It is rich in protein, amino acids, unsaturated fatty acids, and nucleic acid derivatives. It is a valuable natural medicinal fungus. [0003] However, matsutake is not resistant to storage, and usually only has a freshness period of 1-2 days. In the prior art, there is a freeze-drying method for matsutake preservation, that is, fresh matsutake is freeze-dried at minus 100 degrees, and such matsutake can be stored for a long time. Time, but at minus one hundred degrees, the nutrients of matsutake rapidly lose or deteriorate. Such matsutake does not have much nutritional value, so this method of freeze-drying and refrigeration loses the meaning of storing matsutake itself. [0004] In the prior art, there is also a fresh-keeping method for fruits and vegetables coated with a fresh-k...

AI Technical Summary

Problems solved by technology

[0003] However, matsutake is not resistant to storage, and usually only has a freshness period of 1-2 days. In the prior art, there is a freeze-drying method for matsutake preservation, that is, fresh matsutake is freeze-dried at minus 100 degrees, and such matsutake can be stored for a long time. Time, but at minus one hundred degrees, the nutrients of matsutake rapidly lose or deteriorate. Such matsutake does not have much nutritional value, so this method of freeze-drying and refrigerating loses the meaning of storing matsutake itself

[0004] In the prior art, there is also a fresh-keeping method for fruits and vegetables coated with a fresh-keeping liquid, but this method is generally more suitable for fruits and vegetables with oily peels, such as apples, tomatoes, etc., and there is no record of using a fresh-keeping liquid to keep matsutake fresh. The applicant also tried to coat matsutake with the common polychitosan solution in the prior art, and found that the polychitosan solution had no obvious effect on the preservation of matsutake, indicating that the current polychitosan preservation solution has a fresh-keeping effect on matsutake. limited