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Fresh-keeping mMethod for keeping tricholoma matsutake fresh

A fresh-keeping method and technology for matsutake mushrooms, which are applied in the fields of edible seed preservation, food preservation, food science, etc., can solve the problems of declining nutritional value, infection, wilting, etc., and reduce the consumption of nutrients, reduce breathing intensity, and reduce consumption. Effect

Inactive Publication Date: 2017-08-08
GUANGZHOU JUCHAN MODERN AGRI RES INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, matsutake is mainly sold fresh in the market and exported to Japan, but the moisture content of fresh mushrooms is relatively high, and they are prone to oxidative browning and microbial infection after harvesting, resulting in wilting, discoloration, mold and rot. easy to decrease in value
Especially after the growing season, there will be no fresh matsutake on the market, and only processed products such as salted matsutake, frozen matsutake, and dried sliced ​​matsutake can be bought. These traditional processing methods have largely destroyed the unique characteristics of fresh matsutake. Fragrance, flavor, and nutritional value have seriously declined, affecting the off-site sales and foreign trade of matsutake, and restricting the development of matsutake industry

Method used

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  • Fresh-keeping mMethod for keeping tricholoma matsutake fresh
  • Fresh-keeping mMethod for keeping tricholoma matsutake fresh
  • Fresh-keeping mMethod for keeping tricholoma matsutake fresh

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Select matsutake fruiting bodies without mechanical damage, wash and drain, place in the fresh-keeping warehouse, rapidly freeze to -10°C and maintain for 5 hours; then raise the temperature to 2°C, adjust the humidity to 85%; then reduce the temperature of the fresh-keeping warehouse at a speed of 1Pa / min Air pressure to 900Pa and pass through O mixed with 1:1:96 2 、H 2 , N 2 , it can be taken out when it is to be processed or sold.

Embodiment 2

[0023] Select matsutake fruiting bodies without mechanical damage, soak them in 0.6% light salt water at 20°C for 5 minutes, drain them and place them in a fresh-keeping warehouse, quickly freeze them to -12°C and maintain them for 6 hours; then raise the temperature to 3°C and adjust the humidity to 86%; then Reduce the air pressure of the fresh-keeping bin to 1000Pa at a speed of 1Pa / min and pass O2 mixed at 1:1.5:97 2 、H 2 , N 2 , it can be taken out when it is to be processed or sold.

Embodiment 3

[0025] Select matsutake fruiting bodies without mechanical damage, soak them in 0.75% light salt water at 22°C for 6 minutes, drain them and place them in a fresh-keeping warehouse, and quickly freeze them to -13°C and maintain them for 7 hours; then raise the temperature to 4°C and adjust the humidity to 87%; then Reduce the air pressure of the fresh-keeping bin to 1100Pa at a speed of 1Pa / min and pass O2 mixed at 1:2:98 2 、H 2 , N 2 , it can be taken out when it is to be processed or sold.

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Abstract

The invention discloses a fresh-keeping method for keeping tricholoma matsutake fresh. The method comprises the following steps of selecting tricholoma matsutake sporocarps without mechanical damage, washing, draining off and putting the tricholoma matsutake sporocarps in a freshness-keeping cabin, quickly freezing the tricholoma matsutake sporocarps to 10 DEG C below zero to 16 DEG C below zero and maintaining for 5 to 8h; then heating to 2 to 6 DEG C, and adjusting the humidity to be 85 to 90%; then reducing the air pressure of the freshness-keeping cabin to 900 to 1,450Pa at the speed of 1Pa / min, introducing O2, H2 and N2 which are mixed in a ratio of 1:(1 to 3):(96 to 98), and taking the mixture during processing or selling. Compared with the prior art, the fresh-keeping method for keeping the tricholoma matsutake fresh can be used for lowering the respiration intensity of the tricholoma matsutake, reducing the consumption of nutritional ingredients, and prolonging the storage and freshness-keeping time effect of the tricholoma matsutake while maintaining the original relish and exterior quality; and the method is low in cost, safe and environment-friendly, and has greater popularization and application prospects in the aspect of keeping the tricholoma matsutake fresh keeping.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping edible fungi, and in particular relates to a fresh-keeping method of matsutake. Background technique [0002] Tricholoma matsutake, also known as pine mushroom, pine mushroom, matsutake mushroom, etc., belongs to Agaricales, Tricholomataceae, and Tricholoma, and is one of the rare wild edible fungi. Matsutake is rich in nutrients, with a crude protein content of 11%, 17 kinds of amino acids, a total amino acid content of 24.73%, and a crude fiber of 6.28%. In addition, it is also rich in vitamins and trace elements; in terms of pharmacological effects, it has anti-tumor, hypoglycemic , Increase gastrointestinal motility function and so on. However, matsutake fruiting bodies are mostly collected from mountainous areas, with high water content and fragile tissues that are not easy to store. After being collected and placed for 8 hours, the quality also changes as the color turns black. The or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/20A23B9/26A23B9/30
CPCA23B9/20A23B9/26A23B9/30
Inventor 不公告发明人
Owner GUANGZHOU JUCHAN MODERN AGRI RES INST CO LTD