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Processing method of salted fresh pleurotus ostreatus

A processing method and technology for oyster mushrooms, applied in the field of food processing, can solve the problems of intolerance to storage, discoloration, deterioration and taste, etc., and achieve the effects of storage resistance, delicious taste and simple process.

Inactive Publication Date: 2016-01-20
莫玉明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Pleurotus ostreatus is rich in nutrition and delicious in taste, but it is not resistant to storage. It will change color and taste after two days of storage at room temperature.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1 A kind of processing method of salted fresh oyster mushroom, concrete steps are as follows:

[0017] 1. Mushroom selection: Select mushrooms with complete caps, cut off the base of mushroom feet, remove impurities, remove diseases, insect damage, and moldy and rotten individuals, break apart the clustered fruiting bodies one by one, eliminate deformed mushrooms, and harvest on the same day. Process, not overnight.

[0018] 2. Rinse: first use 0.5% salt water (too thick will make the mushroom body red) to wash away impurities such as dirt on the surface of the mushroom body, and then rinse with a citric acid solution with a pH value of 4.

[0019] 3. Finishing: according to the ratio of water to mushrooms is 2:1, put the water into a stainless steel pot, then add 10% salt, bring to a boil over high heat, put the oyster mushrooms into a stainless steel sieve, the amount of which is sieve 2 / 3 of the volume, then put the stainless steel sieve into the boiling w...

Embodiment 2

[0024] Example 2: A method for processing salted fresh oyster mushrooms, comprising the following specific steps:

[0025] 1. Mushroom selection: Select mushrooms with complete caps, cut off the base of mushroom feet, remove impurities, remove diseases, insect damage, and moldy and rotten individuals, break apart the clustered fruiting bodies one by one, eliminate deformed mushrooms, and harvest on the same day. Process, not overnight.

[0026] 2. Rinse: first use 0.5% salt water (too thick will make the mushroom body red) to wash away impurities such as dirt on the surface of the mushroom body, and then rinse with a citric acid solution with a pH value of 4.5.

[0027] 3. Finishing: according to the ratio of water to mushrooms is 2:1, put the water into a stainless steel pot, then add 10% salt, bring to a boil over high heat, put the oyster mushrooms into a stainless steel sieve, the amount of which is sieve 2 / 3 of the volume, then put the stainless steel sieve into the bo...

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PUM

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Abstract

The invention discloses a processing method of salted fresh pleurotus ostreatus, and belongs to the technical field of food processing. The processing step comprises steps of mushroom selection, rinsing, enzyme deactivation, saturated salt water preparation, sourness conditioning agent preparation, salting, and packaging. The processing method is capable of solving defects of the prior art that fresh pleurotus ostreatus can not be stored for a long time, transportation is inconvenient, and color changing, deterioration, and taste changing are easily caused; color of pleurotus ostreatus is maintained to be the same after processing, the salted fresh pleurotus ostreatus can be stored for a long time, is convenient for transportation, and can be stored for two years without deterioration; the salted fresh pleurotus ostreatus can be used for cooking after washing with clear water, and the taste is the same as that before processing; the processing method is simple; operation is convenient; and the processing method is both suitable for processing in family workshops, and industrialized production.

Description

technical field [0001] The invention relates to salted food processing, in particular to a method for processing salted fresh oyster mushrooms, which belongs to the technical field of food processing. Background technique [0002] Pleurotus ostreatus, also known as pleurotus, oyster mushroom, black peony mushroom, belongs to the family Agaricaceae Pleurotaceae under the phylum Basidiomycetes. It is rich in nutrients, and has a complete range of amino acids and minerals. , is the first-class meal food. The proteoglycans in Pleurotus ostreatus have a strong inhibitory effect on cancer cells and can enhance the immune function of the body. [0003] Pleurotus ostreatus is rich in nutrition and delicious in taste, but it is not resistant to storage. It will change color and taste after two days of storage at room temperature. Contents of the invention [0004] Purpose of the invention: According to the defects of the prior art, the present invention provides a method for proc...

Claims

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Application Information

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IPC IPC(8): A23L31/00
CPCA23V2002/00A23V2250/032A23V2250/1614A23V2250/1564A23V2250/16
Inventor 莫玉明
Owner 莫玉明
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