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Method for preserving edible mushrooms

A technology for edible fungi and preservatives, applied in the application, food preservation, food science and other directions, can solve the problem that edible fungi cannot be reasonably preserved, and achieve the effect of long shelf life and zero salt water discharge

Active Publication Date: 2015-07-29
CHONGQING ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned shortcoming of the prior art, the purpose of the present invention is to provide a method for preserving edible fungi, so as to overcome the defect that edible fungi cannot be reasonably preserved in the prior art

Method used

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  • Method for preserving edible mushrooms

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] The technical solution disclosed in this embodiment is specifically as follows:

[0065] A method for preserving edible mushrooms, comprising the following steps:

[0066] 1) Raw material selection: choose fresh, mildew-free, and evenly sized Flammulina velutipes, and remove roots, feet and foreign matter;

[0067] 2) Bacteria reduction treatment of raw materials: in 95°C water, according to the material-to-liquid ratio (i.e. the mass ratio of Flammulina velutipes to water) of 1:2, add Flammulina velutipes and keep for 30 minutes to inactivate enzymes and microorganisms in the tissue;

[0068] 3) Sulfur-free color protection and crispness: add citric acid, erythorbic acid sodium salt, EDTA-disodium and calcium chloride to the water after adding Flammulina velutipes. Its ratio is respectively 0.5%, 0.2%, 0.15‰, 0.5% of the total mass (water and fresh Flammulina velutipes); soaking time is 6min;

[0069] 4) Cooling: Put ozone in the water, the ozone concentration is 3.0...

Embodiment 2-5

[0076] Carry out by following steps and process parameter, all the other are with embodiment 1.

[0077]

[0078] The above edible fungus preservation method has low production cost and high production efficiency, and 1 ton of raw materials can produce about 0.4 to 0.5 tons of edible fungus semi-finished products with good quality and convenient preservation.

Embodiment 6

[0080] A method for preserving edible mushrooms, carried out according to the following steps:

[0081] 1) Raw material selection: select fresh, mildew-free, and evenly sized pear mushrooms to remove roots, feet and foreign matter;

[0082] 2) Bacteria-reducing treatment of raw materials: Add Flammulina velutipes in water at a ratio of 1:3 to liquid at 98°C and keep for 35 minutes to inactivate enzymes and microorganisms in the tissues;

[0083] 3) Sulfur-free color protection and crispness protection: add citric acid, erythorbic acid sodium salt, EDTA-disodium and calcium chloride to the water after putting in the mushroom; the proportions are 0.4% and 0.5% of the total mass (water and fresh Flammulina velutipes) respectively. %, 0.10‰, 0.6%; soaking time is 5min.

[0084] 4) Cooling: Put ozone in the water, the ozone concentration is 4.0mg / L, make cooling water, and achieve sterility, put the sterilized mushrooms into the cooling water, and cool to below 25°C;

[0085] 5) ...

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Abstract

The invention provides a preservative for edible mushrooms. Counted by total mass of the edible mushrooms, the preservative comprises the following raw material components in percentage by mass: 1.0 to 3.0 percent of edible salt, 0.005 to 0.035 percent of potassium sorbate, 0.0010 to 0.0075 percent of sodium dehydroacetate and 0.02 to 0.12 percent of lactobacillus plantarum. The preservative disclosed by the invention is unique in formula is combined with a method for preserving the edible mushrooms for use. The method for preserving the edible mushrooms has the following beneficial effect that the salt content of the edible mushrooms obtained by adopting the method for preserving the edible mushrooms is lower than 3 percent; the color-protecting and brittleness-keeping effects of the edible mushrooms like the effects obtained by adding sulfur products are realized; the brittleness and the nutrient value of the edible mushrooms are not influenced; half-dry edible mushrooms have long guarantee period and can be preserved for 12 months at normal temperature.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to a method for preserving edible fungi. Background technique [0002] Edible fungus industry is a new industry and also a sunrise industry. In layman's terms, crop production solves the problem of human beings being full, livestock and poultry production solves the problem of human beings eating well, and the production of edible fungi solves the problem of human eating health. The edible fungus industry plays an important role in the current stage of human material civilization. At present, China has become the world's largest "big mac" in the production of edible fungi, accounting for more than 70% of the world's total output, and has become the world's largest producer and consumer of edible fungi. It is the sixth largest planting industry after , vegetables and fruits. [0003] Edible mushroom products include dried products, prepackaged seasoned snack foods, seas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155
Inventor 高伦江曾顺德曾志红刁源尹旭敏张雪梅
Owner CHONGQING ACAD OF AGRI SCI
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