Instant pleurotus cornucopiae and processing method thereof

A processing method and technology for shimeji mushrooms, applied in the field of ready-to-eat shimeji mushrooms and their processing, can solve the problems of difficulty in obtaining taste, sensory, organizational structure, and large differences in composition, so as to improve sales competitiveness, the organization is full and fresh, and the increase The effect of export volume

Inactive Publication Date: 2016-05-04
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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AI Technical Summary

Problems solved by technology

[0006] At present, there are some ready-to-eat mushroom products, most of which are Flammulina velutipes, Pleurotus eryngii, Agaricus bisporus, etc. However, the development of ready-to-eat mushroom products is relatively small. Due to the differences in

Method used

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  • Instant pleurotus cornucopiae and processing method thereof
  • Instant pleurotus cornucopiae and processing method thereof
  • Instant pleurotus cornucopiae and processing method thereof

Examples

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Embodiment 1

[0054] 1. Hardening process

[0055] Carry out sensory evaluation to the test sample, the sensory evaluation standard of crispness of Jiji mushroom is: the full score is 100 points, divided into three grades: first grade (complete shape, moderate crispness, 100-85 points), second grade (more complete shape , relatively crisp and tender, 84-70 points), third grade (poor morphological integrity, poor or no crisp and tender, <70 points). Take 10 test samples and get the average value.

[0056] The specific experimental method is as follows: pick fresh mushrooms, after killing and shaping, put the mushrooms in a solution of calcium chloride and sodium chloride with a certain concentration and soak them for a period of time according to the ratio of material to liquid of 1:3. The hardening treatment is carried out on the basis that the mushroom body is just completely submerged. The test hardening process adopts L 9 (3 3 ) Orthogonal test method to study the influence of three ...

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Abstract

The invention discloses instant pleurotus cornucopiae and a processing method thereof. The processing method includes the steps of picking; fixation; shaping; hardening, wherein the shaped pleurotus cornucopiae is put in a solution containing 0.4% to 0.6% calcium chloride and 0.8% to 1.2% sodium chloride and soaked for 35 min to 45 min; color protecting, wherein the hardened pleurotus cornucopiae is put in a 0.8% to 1.0% citric acid solution and kiered for 8 min to 10 min; blanching; drying; flavoring, wherein chili oil, table salt, white granulated sugar and monosodium glutamate are added to the dried pleurotus cornucopiae for mixing, the mass ratio of the pleurotus cornucopiae to the chili oil to the table salt to the white granulated sugar to the monosodium glutamate is 200:(3-4):(3-4):(2-3):(1-2); packaging and sterilization. The invention further provides the instant pleurotus cornucopiae obtained through the processing method. The instant pleurotus cornucopiae product with good sense and taste can be processed.

Description

technical field [0001] The invention relates to food and a processing method thereof, in particular to an instant mushroom and a processing method thereof. Background technique [0002] Jiji mushroom (English name: Pleurotus cornucopiae), is a kind of oyster mushroom species, Pleurotus genus, commonly known as "small oyster mushroom". It is widely eaten in daily life, and can be stir-fried, pickled, and made into canned food, etc. Jiji mushroom contains a variety of physiologically active substances, which have certain health care effects. In addition, the medicinal value of Jiji mushroom is also very high. It contains anti-tumor substances such as polysaccharides and selenium, which has a strong inhibitory effect on tumor cells and has immune characteristics. [0003] Our country developed Jiji mushrooms in the late 1980s, and has now formed large-scale production in Sichuan, Shanxi, Hebei and other provinces. As the output continues to expand, a large number of Jiji mush...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L5/10A23L5/41A23L29/00
CPCA23V2002/00
Inventor 樊金山贾君曹淼洪文龙操庆国
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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