Edible fungus antistaling method and apparatus

A fresh-keeping method and technology of a fresh-keeping device are applied in the direction of preservation of fruits/vegetables by freezing/refrigeration, etc., which can solve the problems of surface deformation of bacteria, surface deformation and collapse of edible fungi, and achieve the maintenance of metabolism, no surface deformation, and processing. The effect of low energy consumption

Inactive Publication Date: 2006-08-02
上海大生泰保鲜设备有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] To sum up, the deficiencies of using cooling or freeze-drying devices such as cold storage for pre-cooling and dehumidification in the past are: slow cooling speed; poor dehumidification effect; uneven internal and external humidity, or need to freeze first, destroying fresh food The shape of the fungus will lead to the deformation of the surface of the edible fungi, that is, the phenomenon of shriveling and collapse
[0018] However, the existing post-harvest rapid pre-cooling and low-temperature refrigeration preservation methods still cannot solve the uneven humidity inside and outside the bacteria, and the dehumidification of the edible fungi cannot be controlled, resulting in deformation of the surface of the edible fungus, that is, shriveling or browning, The problem of rotting phenomenon
[0019] In addition, in the actual fresh-keeping storage and transportation process, it is also found that if the existing fresh-keeping method of post-harvest rapid pre-cooling combined with low-temperature refrigeration is used to store edible fungi, fresh mushrooms with different moisture content after the same pre-cooling will travel far and wide. After storage and transportation, the effect of preservation, that is, the preservation time, varies greatly
That is, it is impossible to properly preserve freshness of edible fungi with different moisture content

Method used

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  • Edible fungus antistaling method and apparatus
  • Edible fungus antistaling method and apparatus
  • Edible fungus antistaling method and apparatus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0118] The fresh edible brown mushrooms harvested are kept fresh. The newly harvested edible fungi have a high water content, between 90%-95%. It is required that the temperature after preservation and processing be 0 ~ 3 ℃, and the humidity should be 85 ~ 88%.

[0119]The structure of the preservation device of this embodiment is as follows.

[0120] in figure 1 The structure diagram of the edible fungus preservation device of the present invention shown and figure 2 In the illustrated embodiment, a cooling heat exchanger 12 is connected to the B end of the closed vacuum processing chamber 1, and a heating heat exchanger 3 is installed at the upper end of the vacuum processing chamber 1, and a partition is provided between the heating heat exchanger and the material.板21。 Board 21.

[0121] The inlet end of the cooling heat exchanger 12 is connected to the end B of the vacuum processing chamber 1, and the outlet end of the cooling heat exchanger 12 is connected to the suction pi...

Embodiment 2

[0153] The fresh shiitake mushrooms are kept fresh. The moisture content of newly harvested mushrooms is between 85% and 90%, and the temperature after preservation and processing is required to be between -1 and 2°C and the humidity between 74 and 76%.

[0154] In addition to the fresh-keeping process of edible fungi in Example 1 of the present invention, in the above process 2-A.. vacuum rapid cooling and dehumidification process, the air pressure in the vacuum processing chamber is reduced to an absolute pressure of 800-1000 Pa for 10-30 minutes , The temperature of the edible fungi is reduced to 5-8°C within 10-40 minutes, and then, except for the following steps, the other is the same as in Example 1, and the preservation treatment is performed.

[0155] 2-B. Air circulation condensation and dehumidification

[0156] That is, in the vacuum processing chamber, at a wind temperature of 5 to 35°C, air circulation is performed again for condensation and dehumidification, and the ...

Embodiment 3

[0164] The fresh shiitake mushrooms are kept fresh. The newly harvested mushrooms have a high water content, between 90%-95%, and require a temperature of -1 to 2°C and a humidity of 74 to 76% after preservation and processing.

[0165] Except that in the fresh-keeping process of edible mushrooms in the embodiment 2 of the present invention, except that the above-mentioned steps 2-B and 2-C are repeated twice, the fresh-keeping treatment is performed as in the second embodiment. As a result, a fresh-keeping processed shiitake edible mushroom with uniform temperature and humidity inside and outside the fungus, a humidity of 74-76%, and no surface deformation is formed.

[0166] According to Example 3, the fresh-keeping treatment of shiitake mushrooms has uniform temperature and humidity inside and outside the fungus, with a humidity of 74-76%, no surface deformation, and can be used for storage and transportation at low temperatures. Storage and transportation under low temperature...

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Abstract

Edible fungus antistaling method and apparatus are disclosed. The method includes dehumidifying fresh edible fungus with circulating wind inside a sealed vacuum processing chamber to reach set temperature and water content, and fast vacuum freezing to further eliminate water of edible fungus. The said method can maintain the metabolism of edible fungus and reach required temperature and water content of edible fungus without contamination and damage to look of edible fungus. The method and apparatus has low power consumption, results in homogeneous temperature and water content inside and outside the edible fungus, controls water content in edible fungus in 70-88 % and makes edible fungus capable of being preserved and transported at low temperature for long period.

Description

Technical field [0001] The invention relates to a dehydration, cooling and fresh-keeping method and device for natural foods or materials whose internal moisture is easy to evaporate, including edible fungi. In particular, the present invention relates to a fresh-keeping method and device for edible fungi. Background technique [0002] In recent years, the natural food or material industry, including edible fungi, whose internal moisture is easy to evaporate, has developed rapidly, but its storage, transportation, and sales mostly adopt frozen, canned, and dried products. However, the temperature and humidity requirements of this form of natural food products or materials are low, especially the freshness of edible fungi is poor, which greatly affects its edible and commercial value. Therefore, the long-term preservation, storage and transportation of natural foods or materials that easily evaporate internal moisture, including edible fungi, has become a major issue in this field...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
Inventor 孟宪明孟瑶
Owner 上海大生泰保鲜设备有限公司
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