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
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[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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