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Freeze-dried edible mushroom and its processing method
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A processing method and technology for edible fungi, applied in application, food preservation, food preparation and other directions, can solve the problems of restricting the development of edible fungi, occurrence of corruption or deterioration, loss of flavor substances, etc. Effect
Inactive Publication Date: 2006-03-22
KUNMING INST OF EDIBLE FUNGI CHINA NAT SUPPLY & MARKETING GENERAL COOP
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Summary
Abstract
Description
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Application Information
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Problems solved by technology
However, due to the limitation of the special physiological and biochemical properties of the edible fungus itself, if the fresh edible fungi are not eaten in time after picking, they will soon rot or deteriorate. Therefore, fresh products are only limited to seasonal consumption.
Processed products such as salted fungus, dried fungus (sun-dried or roasted edible fungus), canned fungus, oil-stained fungus, quick-frozen fungus and other processed products processed by the existing technology, due to the restriction of processing technology, the product has the loss of flavor substances, Problems such as quality decline, inconvenient eating, and difficult transportation are restricting the development of the edible fungus market
Method used
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Effect test
Embodiment 1
[0015] Raw materials: Choose fresh, mildew-free and insect-free edible fungi as raw materials, use a knife to remove mud feet and impurities, try not to damage the mushroom shape of the raw material of the edible fungus, and ensure the original integrity of the raw material;
[0016] Cleaning: Wash the edible mushrooms with running water, grade them according to the shape, length, diameter of the mushroom cap, and the thickness of the stem, and put them in a cool place to drain the water for later use;
[0017] Treatment: According to the requirements of the processing type, arrange the whole edible mushrooms, sliced mushrooms, and small mushrooms, and according to the quality requirements, boil them in boiling water above 95°C for 4 minutes to complete the enzymatic treatment;
[0018] Pre-freezing: quickly place the above-mentioned processed raw materials in an environment of -10°C--35°C to pre-freeze until the temperature of the center of the mushroom body drops to -5°C: ...
Embodiment 2
[0023] Raw materials: choose fresh, mildew-free, and insect-free edible fungi as raw materials, use stainless steel knives to remove mud feet and impurities, pay attention to orderly actions during the process, do not damage the mushroom shape of the raw material of the edible fungus, and ensure the original integrity of the raw material;
[0024] Cleaning: Wash the edible mushrooms with running water, grade them according to the shape, length, diameter of the mushroom cap, and the thickness of the stem, and put them in a cool place to drain the water for later use;
[0025] Processing: According to the requirements of the processing type, arrange the whole edible mushrooms, sliced mushrooms, and small mushrooms;
[0026] Pre-freezing: quickly place the above-mentioned raw materials in an environment of -20°C--35°C to pre-freeze until the temperature of the center of the mushroom body drops to -25°C;
[0027] Freeze-drying: put the pre-frozen edible fungus in a low-temperatu...
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PUM
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Abstract
The present invention provides one kind of freeze dried edible fungus and features that fresh wild or artificially cultivated edible fungus as material is produced into the freeze dried edible fungus product through pre-treatment, freeze drying, post-treatment and inspection, packing. The said process maintains the flavoring matter, nutritious components, color, shape and flavor of fresh edible fungus with less damage, and the product may be intact, sliced, lumped, etc. without shrinkage. The product after being restored may be cooked in different modes.
Description
technical field [0001] The invention relates to a method for processing freeze-dried edible fungi with quality, taste and shape, and belongs to the technical field of food and its processing. Background technique [0002] Edible fungus is currently recognized as a green, safe and pollution-free product. Edible mushrooms are rich in protein, amino acids, vitamins, trace elements and carbohydrates, and are delicious and unique in flavor. Studies have proved that long-term consumption has anti-cancer and anti-cancer effects. It is deeply welcomed by the international and domestic markets, and has high economic value. However, due to the limitation of the special physiological and biochemical properties of edible fungi, if the fresh edible fungi after picking are not eaten in time, they will soon become spoiled or deteriorate. Therefore, fresh products are only limited to seasonal consumption. Processed products such as salted fungus, dried fungus (sun-dried or roasted edible...
Claims
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Application Information
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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28A23L3/44A23L3/40A23L31/00
Inventor 桂明英朱萍
Owner KUNMING INST OF EDIBLE FUNGI CHINA NAT SUPPLY & MARKETING GENERAL COOP
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