Processing technology of canned mushrooms

A processing technology and mushroom technology, applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of easy browning and affecting product quality, etc.

Inactive Publication Date: 2018-11-30
江苏紫山食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Mushrooms are rich in phenolic substances and polyphenol oxidase, and are prone to browning, whi

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0032] This embodiment comprises the following steps:

[0033] 1. Material selection: collect mushrooms from the collection place, and divide the mushrooms into three types: high-quality, good-quality, and low-quality mushrooms. Among them, high-quality mushrooms are flawless mushrooms, and good quality mushrooms can be used to make cans but have defects. The product is an obsolete product and is not used. Those that are graded first can go to the next step to avoid oxidation in the air;

[0034] 2. Raw material trimming: cut off the root stalk with mud on the high-quality and good-quality mushrooms, and correct the defects on the good-quality mushrooms, and classify and place the pruned good-quality mushrooms according to the pruning conditions. Follow-up is also processed separately according to the category, and the defective products are screened out again;

[0035] 3. Rinsing: use 0.3% salt water for initial rinsing, no need to soak, just ensure that each mushroom is rin...

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Abstract

The present invention relates to a processing technology of canned mushrooms and belongs to the technical field of food processing. Mushrooms are initially rinsed by using 0.3% saline water; no soaking is needed; each mushroom is ensured to be rinsed well; a multi-directional rinsing device is used to conduct rinsing on the mushrooms on a conveyor belt; a fruit and vegetable color protection solution is used to soak the mushrooms rinsed in the above step; various classification treatments are used to reduce probability of quality changing in a late stage; besides, the mushrooms are firstly subjected to multidirectional rinsing; lemon juice is added during pre-cooking; better color protection can be achieved; and citric acid in soup liquid and the saline water are mixed to regulate acid-base neutralization, so that a pH value is balanced to better protect color once again.

Description

technical field [0001] The invention relates to a processing technology of canned mushrooms, belonging to the technical field of food processing. Background technique [0002] Canning is a method of packaging food, which can be canned beverages, including canned soda, coffee, juice, iced milk tea, beer, etc. It can also be canned food, including luncheon meat, and the packaging material is tinplate. The can opener still uses a can opener, or has the technology of imitating cans. The packaging material used is aluminum alloy, and now most of the cans are opened in cans, which is easy to use. [0003] Mushrooms are rich in nutrition and delicious in taste, and are deeply loved by people. In recent years, the mushroom planting industry and canned mushroom processing industry in the world have developed rapidly, mainly in France, China, the Netherlands, the United States, Japan, etc. In addition, the canned mushroom processing industry in Taiwan is also quite developed. Cann...

Claims

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Application Information

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IPC IPC(8): A23L5/41A23B7/00A23L5/00
CPCA23L5/41A23B7/00A23L5/57
Inventor 曾文正洪鹏飞李宝蓉陈亮洪龙杰郑碧容
Owner 江苏紫山食品科技有限公司
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