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Continuous-decompression moisture-preserving and freshness-retaining method of Tricholoma matsutake

A technology of matsutake and humidity, which is used in the preservation of fruits and vegetables, food preservation, and preservation of fruits/vegetables by freezing/refrigeration, etc., can solve the problems of short storage time, inability to meet the fresh-keeping needs of fresh matsutake mushrooms, deterioration and other problems, and achieve the storage and preservation period. Effects that prolong, maintain flavor and appearance quality

Inactive Publication Date: 2016-06-01
NANJING INST FOR THE COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the concentrated harvesting period of fresh matsutake, the high water content of fresh products, and the short storage time, it is easy to open umbrellas, dehydrate, and deteriorate during storage. It loses its edible value after being stored for 1-2 days under natural conditions. Dried matsutake, mainly sold in cans
At present, through the research on the storage technology of matsutake at low temperature, decompression, and controlled atmosphere, the short-term storage and preservation of matsutake for 7-10 days has been realized, but it is far from meeting the market's demand for preservation of fresh matsutake

Method used

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  • Continuous-decompression moisture-preserving and freshness-retaining method of Tricholoma matsutake
  • Continuous-decompression moisture-preserving and freshness-retaining method of Tricholoma matsutake
  • Continuous-decompression moisture-preserving and freshness-retaining method of Tricholoma matsutake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The selected matsutake is wild matsutake collected from Kunming, Yunnan. The preservation of matsutake is carried out according to the following steps: select matsutake with uniform size and unopened mushroom cap, and use a bamboo repair knife to remove the fungus feet and soil. The frames are stacked in 4 layers, and polyethylene plastic wrap is placed between the layers. Finally, the fresh-keeping frame is covered with plastic wrap and placed in a fresh-keeping warehouse at 3°C; the fresh-keeping warehouse is pumped and decompressed by an external water circulation vacuum pump. When the temperature is 550Pa, the gas in the fresh-keeping bin is always in a state of replacement and flow through the air pumping adjustment valve, and the air pressure is stable at 550±50Pa; while decompressing the fresh-keeping bin, the pressure difference between the inside and outside of the fresh-keeping bin is used to replenish the water and control the humidity through the differential ...

Embodiment 2

[0023] The matsutake used is wild matsutake collected from Kunming, Yunnan, and the preservation of matsutake is carried out according to the following steps:

[0024] (1) Trimming treatment: select matsutake with uniform size and unopened mushroom cap, use a bamboo pruning knife to trim off the fungus feet and soil, stack 3-4 layers according to each fresh-keeping box, and place polyethylene between layers The fresh-keeping film is separated, and finally the top of the fresh-keeping frame is covered with plastic wrap, and placed in a fresh-keeping warehouse at a temperature of 1-3.

[0025] (2) The fresh-keeping warehouse is pumped and decompressed by an external water circulation vacuum pump. When the air pressure in the warehouse reaches 600Pa, the gas in the fresh-keeping warehouse is always in a state of replacement flow through the pumping adjustment valve, and the air pressure is stable at 600±50Pa.

[0026] (3) While decompressing the fresh-keeping warehouse, use the p...

Embodiment 3

[0030] Choose wild matsutake from Nankunming with uniform size and unopened mushroom caps, use a bamboo pruning knife to remove the fungus feet and soil, stack 3-4 layers according to each fresh-keeping frame, and place polyethylene cling film between the layers. Finally, cover the top of the fresh-keeping frame with plastic wrap and place it in a fresh-keeping bin at 3°C; use an external water circulation vacuum pump to pump and reduce air pressure, and when the air pressure in the bin reaches 700Pa, keep the air in the fresh-keeping bin at all times through the pumping adjustment valve. In the replacement flow state, and the air pressure is stable at 700±50Pa; while decompressing the fresh-keeping bin, use the pressure difference inside and outside the fresh-keeping bin to spray pure water containing 5mg / L ozone into the fresh-keeping bin through the pressure difference spray water replenishment and humidity control system , distilled water or tap water to increase the humidi...

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Abstract

The invention discloses a preservation method of Tricholoma matsutake. The preservation method comprises the following steps: pruning Tricholoma matsutakes and removing impurities; storing the Tricholoma matsutakes in a preservation frame, wherein the Tricholoma matsutakes are spaced and layered by polyethylene preservative films; placing the preservation frame in an airtight decompression preservation bin after the preservation frame is coated by a preservative film; and controlling the temperature in the preservation bin at 1-3 DEG C, the humidity at 90-95% and the pressure at 500-800p by a refrigeration compressor, a vacuum pump and a differential-pressure water-filling, spraying and humidity-controlling system. Thus, flavor components and nutrients of the Tricholoma matsutakes can be effectively preserved during storage period so as to prolong storage and shelf lives of the Tricholoma matsutakes.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of edible fungi, and in particular relates to the continuous decompression, moisturizing and fresh-keeping technology of matsutake. Background technique [0002] Matsutake, also known as Agaricus blazei, is a rare wild edible fungus that often grows in red pine forests and oak forests that are more than 30 years old. Matsutake is rich in protein, a variety of amino acids, nucleic acid derivatives, rich in nutrition, and it contains unique taste and aroma components, which has a strong fresh flavor, especially fresh products, and is a high-end product that is deeply loved by consumers. Edible fungi. Since matsutake has not yet been cultivated artificially, the products are mainly collected from the wild, the annual output is very small, the market price is expensive, and it has a very high potential for development and profit. [0003] However, due to the concentrated harvesting period of f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/04
CPCA23B7/153A23B7/04
Inventor 赵伯涛黄晓德钱骅
Owner NANJING INST FOR THE COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP