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A kind of fresh-keeping storage method of collybia miltiorrhiza

A technology of chicken fir fungus and chicken fir, which is applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problem of insufficient storage time of chicken fir fungus, expand the sales market, increase commercial value, and ensure spoilage Effect

Active Publication Date: 2020-09-18
贵州棒棒食用菌产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Prevalent in the market at present is that the preservation time of the chicken fir is not long enough, and chemical substances are widely used. Therefore, there is a need for a green fresh-keeping method that can effectively prolong the shelf life of the chicken fir, and can ensure that the chicken fir does not deteriorate and the nutrients do not lose

Method used

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  • A kind of fresh-keeping storage method of collybia miltiorrhiza

Examples

Experimental program
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Effect test

Embodiment 1

[0030] The components of the fresh-keeping composition of the albumen fungus are: 0.2% of KCl, 0.5% of NaCl, 0.1% of raw gypsum, 0.5% of vitamin C, and the rest is supplemented with distilled water;

[0031] The fresh-keeping and storage method of the collybia fruticosa comprises the following steps:

[0032] (1) plucking: collect the Gallus fir fungus that has just been unearthed until the umbrella edge and the mushroom handle form an angle of 60 degrees;

[0033] (2) Sorting: Remove the impurities at the base of the stipe of the fir, remove and clean the rhizomes one by one, sort the fir, remove the mushroom body with brown stain or disease spots, and select the mushroom body that is complete, white in color, Chicken fir with no pests and diseases, no mechanical damage, and basically the same fruiting body size;

[0034] (3) Soaking: Soak the freshly harvested mushrooms in the liquid prepared by the fresh-keeping composition, cover with a bamboo grate and add a weight, so t...

Embodiment 2

[0038] The components of the fresh-keeping composition of the albumen fungus are: 0.15% of KCl, 0.35% of NaCl, 0.07% of raw gypsum, 0.3% of vitamin C, and the rest is supplemented with distilled water;

[0039] The fresh-keeping and storage method of the collybia fruticosa comprises the following steps:

[0040] (1) Harvesting: collect the Gallus fir fungus just unearthed to within 60 degrees of the umbrella edge and the mushroom handle;

[0041] (2) Sorting: Remove the impurities at the base of the stipe of the fir, remove and clean the rhizomes one by one, sort the fir, remove the mushroom body with brown stain or disease spots, and select the mushroom body that is complete, white in color, Chicken fir with no pests and diseases, no mechanical damage, and basically the same fruiting body size;

[0042] (3) Soaking: Soak the freshly harvested mushrooms in the liquid prepared by the fresh-keeping composition, cover with a bamboo grate and add a weight, so that the mushroom bo...

Embodiment 3

[0046] The components of the fresh-keeping composition of the albumen fungus are: 0.1% of KCl, 0.2% of NaCl, 0.05% of raw gypsum, 0.1% of vitamin C, and the rest is supplemented with distilled water;

[0047] The fresh-keeping and storage method of the collybia fruticosa comprises the following steps:

[0048] (1) plucking: collect the newly unearthed Gallus fir fungus;

[0049](2) Sorting: remove the impurities at the base of the stipe of the fir, remove and clean the rhizomes one by one, sort the fir, remove the browned or diseased mushroom body, and select the mushroom body that is complete, white in color, Chicken fir with no pests and diseases, no mechanical damage, and basically the same fruiting body size;

[0050] (3) Soaking: Soak the freshly harvested mushrooms in the liquid prepared by the fresh-keeping composition, cover with a bamboo grate and add a weight, so that the mushroom body is immersed in the liquid for 30 minutes;

[0051] (4) Packing: take out the gal...

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Abstract

The invention discloses a collybia albuminosa refreshing compound and a refreshing storage method thereof and belongs to the technical field of wild mushroom. The compound components include: 0.1-0.2% of KCl, 0.2-0.5% of NaCl, 0.05-0.1% of gypsum, 0.1-0.5% of vitamin C and the balance of distilled water. The refreshing storage steps include picking, sorting, soaking, bagging and storing. According to the invention, a low-oxygen high-carbon dioxide low-temperature gas environment is created in the manner of adjusting the ratio of O2 to CO2 after the collybia albuminosa is soaked in a preservation solution for 30min, the aerobic respiration of the collybia albuminosa is extremely restrained and the toxic effects of anaerobic respiration and carbon dioxide are not caused; the refreshing storage period of the fresh collybia albuminosa is prolonged for 15-20 days according to the invention; the operation is simple and convenient; the taste, appearance and nutritional ingredients of collybia albuminosa are all free from obvious change.

Description

technical field [0001] The invention relates to the field of wild fungus fresh-keeping technology, in particular to a fresh-keeping composition and a fresh-keeping and storage method for a collybia fruticosa. Background technique [0002] It is one of the four famous fungi, and it is a treasure among edible wild fungi. It not only has rich nutritional value, but also has high medicinal value. , also has the effects of nourishing blood and moistening dryness, strengthening the spleen and stomach, etc. It can be used to treat loss of appetite, chronic diarrhea, and hemorrhoids. It is one of the traditional medicinal fungi in my country. [0003] Gallus fir fungus is the king of wild edible fungi. Its meat is thick and white, crisp and refreshing, fragrant and delicious, rich in nutrition, especially high in protein content. Protein contains more than 20 kinds of amino acids, of which 8 are essential for human body A complete range of amino acids. Chicken fir is rich in nutrit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/148A23B7/154A23B7/157
CPCA23B7/148A23B7/154A23B7/157
Inventor 胡廷棒
Owner 贵州棒棒食用菌产业有限公司
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