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A processing method, the technology of red pine, applied in the field of instant red matsutake processing, can solve the problem of easily losing the characteristic flavor of fungus nutrients, and achieve the effect of sweet, delicious and crisp taste
Pending Publication Date: 2021-10-22
涿州秋实农业科技有限公司 +1
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[0003] Ready-to-eat red matsutake is a food type of edible fungus. The existing processing methods have certain defects, and it is easy to lose the nutrients of the fungus and the characteristic flavor of the fungus itself.
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[0023] In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.
[0024] see figure 1 , the invention provides a kind of technical scheme: the processing method of instant red matsutake, comprises the following steps:
[0025] Step 1, raw material preparation:
[0026] 1) Acceptance of raw materials: Pick according to the specifications required by the processing technology, and there must be no non-conforming phenomena such as disease, rot, umbrella opening, peculiar smell, and different color. Pesticide heavy metals must not exceed the standard and should meet the national processing standards for edible agricultural products.
[0027] 2) Segmentation: Subtr...
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Abstract
The invention is suitable for the technical field of food processing, and provides a processing method of instant tricholoma matsutake, which comprises the following steps: step 1, preparing raw materials; step 2, performing fixation and pre-cooking; step 3, performing low-temperature quick freezing; step 4, unfreezing and dipping under normal pressure; step 5, performing low-temperature quick-freezing; step 6, carrying out vacuum oil bath; step 7, deoiling in vacuum; step 8, cooling and seasoning; step 9, sorting; step 10, carrying out metal detection; and step 11, packaging and warehousing. The raw materials are treated in a root cutting and cleaning manner, and the frozen product is fluffy in internal tissue structure and forms reticular crystals through a flow-state low-temperature quick-freezing tunnel, so that the original shape and color of the product can be better maintained, and the purposes of keeping fresh at low temperature and preventing nutrition loss are achieved. And normal-temperature running water is adopted for slow thawing and unfreezing in a normal atmospheric pressure environment, so that the internal organization structure of the product cannot be damaged. The red tricholoma matsutake tastes crisp, sweet and delicious, the nutrition of the red tricholoma matsutake is greatly reserved, the nutrient components are basically not lost, more than 90% of the nutrient components are reserved, and the color, taste and shape of the red tricholoma matsutake are not changed.
Description
technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of ready-to-eat red matsutake mushrooms. Background technique [0002] Existing edible fungus refers to the huge, edible fungi (large fungus) with fruiting bodies, commonly known as mushrooms. There are more than 350 kinds of edible fungi known in China, most of which belong to Basidiomycotina. Common edible fungi are: shiitake mushrooms, straw mushrooms, mushrooms, fungus, white fungus, Hericium erinaceus, bamboo fungus, matsutake (matsutake), tricholoma, red mushroom, ganoderma lucidum, cordyceps, truffle, Bailing mushroom and boletus, etc.; Ascomycota subphylum, including: morel, saddle fungus, truffle and so on. The above-mentioned fungi grow in different regions and in different ecological environments. [0003] Ready-to-eat red matsutake is a food type of edible fungus. The existing processing method has certain defects, and it is easy to lose...
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