Processing method of hypsizygus marmoreus quick-frozen product

A processing method and technology of seafood mushrooms, which are applied in food preservation, food freezing, food ingredients, etc., can solve the problems of limited development of seafood mushroom quick-freezing preservation technology, product color, flavor and nutritional impact, and low market share of quick-frozen products. , to achieve the effect of realizing large-scale industrial production, maintaining flavor and nutritional content, and good appearance

Pending Publication Date: 2021-11-19
福建省顺昌县饶氏佰钰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the quick-freezing and fresh-keeping technology of seafood mushrooms has also been developed, due to its high cost, and the product color, flavor and nutrition will be affected to varying degrees, the development of quick-freezing and fresh-keeping technology of seafood mushrooms is limited, and the market share of quick-frozen seafood mushroom products low rate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) Fresh seafood mushrooms with complete mushroom bodies, no pests, no scars, and uniform fruiting bodies are pre-frozen at 4°C for 24 hours;

[0043] (2) Wash the pre-frozen raw materials and soak them in a protective solution, the concentration of ascorbic acid in the protective solution is 0.3wt%, the concentration of citric acid is 0.4wt%, and the concentration of sodium chloride is 7wt%;

[0044] (3) Blanch the soaked seafood mushrooms at 85°C for 5 minutes;

[0045] (4) Drain the seafood mushroom after blanching;

[0046] (5) Quick-freeze the dried seafood mushrooms at -30°C for 8 minutes. After the quick-freezing, the center temperature of the seafood mushrooms is -18°C to obtain a semi-finished product;

[0047] (6) Immerse the semi-finished product in a mixture of ascorbic acid and sodium chloride with a concentration of 1% at 1-3°C for 2-3 seconds, drain and repeat once after the completion, to obtain quick-frozen seafood mushroom products.

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PUM

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Abstract

The invention provides a processing method of a hypsizygus marmoreus quick-frozen product, and belongs to the technical field of food processing. The processing method of the hypsizygus marmoreus quick-frozen product comprises the steps of pre-freezing, soaking, blanching, draining, quick-freezing, ice glaze plating and the like. According to the method, the storage time of the hypsizygus marmoreus can be remarkably prolonged, and the inhibition effect on the activity of polyphenol oxidase in the hypsizygus marmoreus reaches 95%. The quick-frozen hypsizygus marmoreus product prepared by adopting the technical scheme not only keeps good appearance, but also keeps the special flavor and nutritional ingredients of hypsizygus marmoreus, and the method has the characteristics of simple process and low cost, can realize large-scale industrial production, and has good economic benefits.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing quick-frozen seafood mushroom products. Background technique [0002] Seafood mushroom, which belongs to Basidiomycotina, Lamomycetes, Agaricaceae, White Mushrooms, and Amygium genus, is also known as Jade Mushroom, Spot Jade Mushroom, True Ji Mushroom, Jiaoyu Mushroom, Hongxi Mushroom, etc. It is a kind of Large woody saprophytic fungi. Seafood mushrooms are fresher than oyster mushrooms, thicker than oyster mushrooms, tougher than shiitake mushrooms, and have an excellent taste. They also have a unique crab flavor. There is a saying in Japan that "matsutake is fragrant and jade mushroom is delicious". my country introduced seafood mushrooms in the 1980s, mainly in Shanxi, Hebei, Henan, Shandong, and Fujian for small-scale cultivation. In recent years, the scale has gradually expanded and has spread all over the country, and factory production h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/154A23B7/157A23B7/005
CPCA23B7/04A23B7/154A23B7/157A23B7/0053A23V2002/00A23V2300/20A23V2300/24A23V2250/032A23V2250/708
Inventor 饶建青
Owner 福建省顺昌县饶氏佰钰食品有限公司
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