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Pretreatment method for relieving agaricus bisporus browning and texture collapse and prefabricated dish

A Agaricus bisporus pretreatment technology, applied in the functions of food ingredients, food science, application, etc., can solve the problems of destroying the cell structure of Agaricus bisporus, bad color of Agaricus bisporus, easy to breed microorganisms, etc., to improve the flavor and Nutrition, browning and dehydration softening, strong workability

Active Publication Date: 2020-09-15
NANJING AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of processing Agaricus bisporus into prepared dishes, Agaricus bisporus will also cause quality deterioration. For example, non-enzymatic browning caused by Maillard reaction will cause Agaricus bisporus to produce bad color; high temperature will destroy Agaricus bisporus The cell structure leads to the loss of juice and the deterioration of texture; Agaricus bisporus is easy to breed microorganisms because of its high water content; after stir-frying, the oil content is high, and the oxidation of oil will cause problems such as squashy taste

Method used

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  • Pretreatment method for relieving agaricus bisporus browning and texture collapse and prefabricated dish
  • Pretreatment method for relieving agaricus bisporus browning and texture collapse and prefabricated dish
  • Pretreatment method for relieving agaricus bisporus browning and texture collapse and prefabricated dish

Examples

Experimental program
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Effect test

Embodiment 1

[0077] A pretreatment method of Agaricus bisporus, the steps are as follows:

[0078] Step (1), wash the Agaricus bisporus, cut into 0.5cm thin slices;

[0079] Step (2), low-temperature blanching: put Agaricus bisporus slices into the treatment solution (aqueous solution of 5g / L citric acid and 10g / L calcium chloride) according to the ratio of material to liquid 1:4 (g / ml), at 65°C Blanch for 15 minutes, turn over every 2 minutes;

[0080] Step (3), ultrasonic impregnation: put the treatment liquid soaked in the Agaricus bisporus slices into an ultrasonic device, 500W ultrasonic impregnation for 10 minutes, remove the Agaricus bisporus slices, rinse them with water for 3 times, and drain.

Embodiment 2

[0082] Preparation of Prefabricated Dishes with Stir-Fried Meat with Mushrooms Bisporus

[0083] Recipe: Agaricus bisporus 40kg, ham 15kg, green pepper 10kg, ginger 10kg, garlic 5kg, onion 1kg, cooking oil 10kg, salt 5kg, monosodium glutamate 0.5kg, soy sauce 0.5kg, cooking wine 0.5kg, sugar 0.5kg, water 5kg, Tert-butyl hydroquinone 0.01kg, nisin 0.01kg.

[0084] Step (1), wash the fresh Agaricus bisporus, cut into slices of about 1cm;

[0085] Step (2), according to the material-to-liquid ratio of 1:4 (g / mL), put the cut Agaricus bisporus into the treatment solution containing 5g / L citric acid and 10g / L calcium chloride at 65°C, and turn it every 2min Once, soak for 15 minutes;

[0086] Step (3), put the treatment liquid into the ultrasonic equipment, 500W immersion for 10 minutes, after the immersion is completed, remove the water and rinse 3 times, and drain naturally for 30 minutes;

[0087] Step (4), add edible oil to the hot pot in the automatic stir-frying machine, t...

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Abstract

The invention belongs to the field of deep processing of edible fungus products, and discloses a pretreatment method for relieving agaricus bisporus browning and texture collapse. The method comprisesthe following steps: cleaning and slicing agaricus bisporus; performing low-temperature blanching: putting agaricus slices into a treatment solution containing citric acid and calcium chloride, performing low-temperature blanching, and turning over the slices once every 2-3 minutes; and ultrasonic soaking: putting the treatment solution soaked with the agaricus bisporus slices into ultrasonic equipment, performing ultrasonic soaking for 5-10 min, fishing out the agaricus bisporus slices, and performing washing with clear water and draining. According to the method, the texture of the agaricusbisporus is protected while the color loss of the agaricus bisporus is reduced. The invention also discloses an edible mushroom prefabricated dish, which is prepared by stir-frying the agaricus bisporus subjected to cleaning, slicing, low-temperature blanching and ultrasonic soaking in combination with flavor auxiliary materials.

Description

technical field [0001] The invention belongs to the field of deep processing of edible fungus products, and relates to a pretreatment method of Agaricus bisporus and prefabricated dishes of Agaricus bisporus, in particular to a pretreatment method for alleviating browning and texture collapse of Agaricus bisporus, and a method for using fresh bisporus The prefabricated dishes made of spore mushrooms are compound pretreated and combined with other auxiliary materials. Background technique [0002] Prefabricated dishes are processed and produced using standardized operating procedures and quantitative mechanical automation processes, and are processed and produced based on modern equipment and science and technology, thereby replacing traditional hand-made dishes. The biggest feature of prefabricated dishes is convenience and ready-to-eat. With the rise of Internet takeaway platforms, the market demand for prefabricated dishes is increasing day by day. [0003] Agaricus bispo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/41A23L5/30A23L5/10
CPCA23L31/00A23L5/13A23L5/32A23L5/41A23L5/10A23V2002/00A23V2200/048A23V2250/032Y02A40/90
Inventor 胡秋辉陶天艺方东路裴斐赵立艳马高兴苏安祥马宁方勇杨文建
Owner NANJING AGRICULTURAL UNIVERSITY
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