Method for producing low-salt salted pholiota nameko

Abstract

The invention relates to a method for producing low-salt salted pholiota nameko. The method includes the following steps: soaking the graded pholiota nameko in flowing ozone water with the concentration of 3 ml / L for 1 hour, draining off water, and placing the processed pholiota nameko in hot oil for cooking and frying; mixing salt water with the concentration of 4% with white wine, calcium lactate and clove, and then boiling the mixture; placing the fried pholiota nameko into the boiled mixture obtained in the previous step and blanching for 1 minute, and then cooling blanched pholiota nameko; carrying out centrifugal dewatering at the rotating speed of 2500 r / min for 5 minutes, and then carrying out vacuum package; sterilizing at 100 DEG C for 10 minutes, cooling naturally, and then sterilizing again by using microwaves at 2580 MHZ for 140s. According to the invention, the pholiota nameko cap of the finished pholiota nameko product provided by the invention is tawny, the pholiota namekostalk does not have brown stains, the pholiota nameko body is complete, the pholiota nameko product is crisp and tender, and strong in mushroom fragrance, and the shelf life is as long as 18 months.

Description

technical field [0001] The invention belongs to the technical field of mushroom food processing, and in particular relates to a preparation method of low-salt salted mushroom. Background technique [0002] Slider mushroom, also known as pearl mushroom, slippery mushroom, and light cap scale umbrella, is delicious and nutritious, and is a wonderful addition to soup. Moreover, the sticky substance attached to the surface of the slide mushroom umbrella is a nucleic acid, which is important for maintaining the body's vitality. Energy and brain power are beneficial, and it also has the effect of inhibiting tumors. Fresh Huazi mushroom is difficult to preserve for a long time. There are many methods to prolong the shelf life of Huazi mushroom in the prior art. Salting is one of the methods. In the process of pickling products, in order to avoid the proliferation of microorganisms, more salt is generally added for pickling, resulting in the taste of the finished product being too s...

AI Technical Summary

Problems solved by technology

[0002] Slider mushroom, also known as pearl mushroom, slippery mushroom, and light cap scale umbrella, is delicious and nutritious, and is a wonderful addition to soup. Moreover, the sticky substance attached to the surface of the slide mushroom umbrella is a nucleic acid, which is important for maintaining the body's vitality. Energy and brain power are beneficial, and it also has the effect of inhibiting tumors. Fresh Huazi mushroom is difficult to preserve for a long time. There are many methods to prolong the shelf life of Huazi mushroom in the prior art. Salting is one of the methods. In the process of pickling products, in order to avoid the proliferation of microorganisms, more salt is generally added for pickling, resulting in the taste of the finished product being too salty, and it needs to be desalted before eating. In recent years, with the improvement of people's living standards and the emphasis on health , low-salt salted products have become more popular with consumers, but low-salt salted products are prone to problems such as bag swelling due to microbial spoilage during storage, transportation and sales. At present, preservatives such as sodium formate and potassium sorbate are mainly used method to avoid product deterioration during storage, but excessive addition of preservatives is not suitable for human health