Processing method for dehydrating toadstool

A processing method, the technology of Morchella, applied in directions such as fruit/vegetable preservation by dehydration, fruit and vegetable fresh-keeping, food preservation, etc., can solve the problems such as shortening the time of dehydration and drying, high moisture content of Morchella, loss of nutrients, and the like, Achieve improved retention time, better appearance and less loss of nutrients

Inactive Publication Date: 2018-02-06
巫溪县汇域农产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies in the prior art, the present invention provides a dehydration processing method for hickory chicks. The processing method adopts a microwave freeze-drying drying process, which shortens the time of dehydration and drying, and solves the problem of moisture inside the hickory chick that occurs in the traditional drying process. The problem of high content, after drying by the method of the present invention, the water content of morels is less than 5%, which can facilitate the long-term preservation of morels, and the loss of nutrients is less

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The hickory chick dehydration processing method is characterized in that, comprises the following steps:

[0023] A. Material selection: select fresh hickory chicks without rot and disease;

[0024] B. Cleaning: Rinse and clean the morels with running water to remove impurities such as sediment;

[0025] C, blanching: the morels after cleaning are blanched in the blanching machine, the blanching temperature is 92°C, and the blanching time is 1min;

[0026] D. Cooling: After blanching, quickly cool with cooling water until the temperature is below 30°C;

[0027] E. Color protection: the cooled hickory chicks are soaked in a color-protecting agent at room temperature for 20 minutes. The color-protecting agent is 0.01 part of phytic acid, 0.2 part of citric acid, 0.05 part of vitamin C, 2 parts of edible salt, It is made by mixing 2 parts of edible glucose and 100 parts of water;

[0028] F. Drain: put the color-protected morels in a draining frame and drain until the w...

Embodiment 2

[0033] The hickory chick dehydration processing method is characterized in that, comprises the following steps:

[0034] A. Material selection: select fresh hickory chicks without rot and disease;

[0035] B. Cleaning: Rinse and clean the morels with running water to remove impurities such as sediment;

[0036] C, blanching: the morels after cleaning are blanched in the blanching machine, the blanching temperature is 92°C, and the blanching time is 1min;

[0037] D. Cooling: After blanching, quickly cool with cooling water until the temperature is below 30°C;

[0038] E. Color protection: Soak morel mushrooms at room temperature with a color-protecting agent after cooling for 20 minutes. The color-protecting agent is 0.02 parts of phytic acid, 0.1 part of citric acid, 0.1 part of vitamin C, 3 parts of edible salt, It is made by mixing 3 parts of edible glucose and 95 parts of water;

[0039] F. Drain: put the color-protected morels in a draining frame and drain until the wa...

Embodiment 3

[0044]The hickory chick dehydration processing method is characterized in that, comprises the following steps:

[0045] A. Material selection: select fresh hickory chicks without rot and disease;

[0046] B. Cleaning: Rinse and clean the morels with running water to remove impurities such as sediment;

[0047] C, blanching: the morels after cleaning are blanched in the blanching machine, the blanching temperature is 92°C, and the blanching time is 1min;

[0048] D. Cooling: After blanching, quickly cool with cooling water until the temperature is below 30°C;

[0049] E. Color protection: the cooled hickory chicks are soaked in a color-protecting agent at room temperature for 20 minutes. The color-protecting agent is 0.015 parts of phytic acid, 0.15 parts of citric acid, 0.08 parts of vitamin C, 1 part of edible salt, It is made by mixing 1 part of edible glucose and 90 parts of water;

[0050] F. Drain: put the color-protected morels in a draining frame and drain until the ...

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PUM

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Abstract

The invention discloses a processing method for dehydrating toadstool. The method comprises the following steps: A, selecting materials; B, washing; C, blanching; D, cooling; and E, protecting color,namely soaking toadstool at normal temperature, with a color fixative which is mixed by phytic acid, citric acid, vitamin C, edible salt, edible glucose and water; F, draining; G, freezing, namely freezing the drained toadstool at negative 20-negative 30 DEG C; H, lyophilizing with microwave, namely starting a microwave source at a vacuum degree of 65-125pa, and dehydrating with microwave; and I,packaging. According to the method, a microwave lyophilizing drying process is adopted, the dehydrating and drying time can be shortened, and the problem of slightly high content of moisture inside toadstool in a traditional drying process can be solved; and the moisture content of toadstool is less than 5 percent when the drying method is adopted, so that long-time preservation can be facilitated, and nutritional ingredients are slightly lost. The color fixative adopted in the processing method has low content of sulfur dioxide, and is harmless to body health.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for dehydrating morel mushrooms. Background technique [0002] As we all know, Morchella is a rare and precious edible fungus, which grows in the forests of large mountainous areas and grows only once a year. Morchella is a rare species of edible fungus, named for its uneven surface and shape like morel. Morchella is a very famous and precious edible fungus in the world, which is a high-grade nutritional tonic. It is rich in protein, polysaccharide peptides, carbohydrates, multivitamins and more than 20 kinds of amino acids and trace elements. It has the functions of invigorating the kidney, strengthening yang, invigorating the brain, and refreshing; it can prevent cancer, fight cancer, inhibit tumors, prevent colds, and increase human immunity. It has important development value in medicine and health care. Morchella used to be wild, and there were few produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/024A23L5/41A23L5/30
CPCA23B7/0205A23B7/024A23L5/34A23L5/41
Inventor 陈恩保
Owner 巫溪县汇域农产品有限公司
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