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Fresh-keeping method of Phlebopus portentosus

A fresh-keeping method, the technique of Dictyostelium stipeii, which is applied in the field of fresh-keeping of Dictyostelium stipeii, can solve the loss of fresh wild Dictyostelium stipeii, the loss of the flavor of Boletus stipeii, and the impact on value and market demand, etc., to meet market demand, reduce water loss, and enhance the effect of freshness preservation

Active Publication Date: 2017-11-24
扶风绿保农业综合开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its storage life is extremely short. If it is placed at room temperature for 1 day, the color and flavor of the fungus will change suddenly. However, the fresh wild Dictyostelium boletus that is currently concentrated can only be processed by quick-freezing, drying and canning. The unique local flavor of Dictyostelium punctatus has been lost, resulting in the loss and waste of a large amount of fresh wild Dictyostelium punctatus, affecting its value and market demand, and causing great losses

Method used

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  • Fresh-keeping method of Phlebopus portentosus
  • Fresh-keeping method of Phlebopus portentosus
  • Fresh-keeping method of Phlebopus portentosus

Examples

Experimental program
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Effect test

Embodiment 1

[0019] Select boletus dulciscens with complete mushroom bodies, no pests and mechanical injuries, and basically the same size, wash and drain, then sterilize with ultraviolet light for 10 minutes, then immerse in orange peel extract, after 35 seconds, take out boletus dulciscens , dried with hot air at 40°C, put into a polyethylene film bag and seal it and store it at 2°C, wherein the space occupied by Dictyostelium brucei in the polyethylene film bag is 70%.

Embodiment 2

[0021] Select the dark brown reticulate boletus with complete mushroom bodies, no pests and mechanical injuries, and basically the same size, wash and drain, and then sterilize with ultraviolet light for 12.5 minutes, then immerse in the orange peel extract. After 42.5 seconds, take out the dark brown reticulum boletus Hepatic fungus, dried with hot air at 45°C, put into a polyethylene film bag and sealed and stored at 4°C, wherein the space occupied by Dictyostelium phalaenopsis in the polyethylene film bag is 75%.

Embodiment 3

[0023] Select boletus dulcis with complete mushroom bodies, no pests and mechanical damage, and basically the same size, wash and drain, then sterilize with ultraviolet light for 15 minutes, and then immerse in tangerine peel extract with 35% Porphyridium polysaccharide solution for 50 seconds Finally, take out the Boletus phalaenopsis, 50 ℃ of hot-air air-dryings, put into polyethylene film bag and seal and preserve at 6 ℃, wherein the space that Boletus phalaenopsis occupies is 80% in the polyethylene film bag.

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Abstract

The invention discloses a fresh-keeping method of Phlebopus portentosus. The fresh-keeping method comprises selecting whole Phlebopus portentosus having no diseases and insect pests and mechanical injury and basically same sizes, cleaning and draining the Phlebopus portentosus, carrying out ultraviolet sterilization for 10-15min, immersing the Phlebopus portentosus in dried orange peel extract for 35-50s, taking out the Phlebopus portentosus, carrying out airing, packaging the Phlebopus portentosus through a packaging bag, sealing the Phlebopus portentosus and storing the Phlebopus portentosus at 2-6 DEG C. Compared with the prior art, the method can effectively improve the conditions such as insects, decay and diseases during the storage of the Phlebopus portentosus, reduce the water loss and maintain good appearance and flavor, is harmless for the human body, has a high nutritional value, ensures purchase of all the Phlebopus portentosus produced seasonally, lays the foundation for establishing Phlebopus portentosus factory storage and preservation and satisfies the market demands.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of edible fungi, and in particular relates to a fresh-keeping method of reticulum stalk boletus. Background technique [0002] Phlebopus portentosus (Berk. & Broome) Boedijn belongs to Basidiomycota, Agaricomycetes, Boletales, Boletinellaceae, and Phlebopus. It is a common edible fungus in the Jinghong farmer's market in Yunnan every rainy season. It is mainly collected from the wild state. It is rich in protein, potassium, calcium, magnesium, iron, zinc and other mineral elements needed by the human body. It tastes delicious and is popular in the place of production. Delicious edible mushrooms loved by readers. However, its storage life is extremely short. If it is placed at room temperature for 1 day, the color and flavor of the fungus will change suddenly. However, the fresh wild Dictyostelium boletus that is currently concentrated can only be processed by quick-freezing, drying and cann...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/015A23B7/16
CPCA23B7/00A23B7/015A23B7/16A23V2002/00A23V2200/10A23V2250/21A23V2250/51A23V2200/22
Inventor 曹丽萍
Owner 扶风绿保农业综合开发有限公司