Morchella esculenta premade dish with high nutrition retention rate and preparation method thereof

Abstract

The present invention discloses a morchella esculenta premade dish with a high nutrition retention rate and a preparation method thereof, morchella esculenta is pretreated to obtain a semi-finished product, the weighed morchella esculenta is put into a vacuum steamer to be steamed for 6 minutes in a vacuum environment of 80 DEG C and 0.06 MPa, and then processes of seasoning, packaging, irradiation sterilization and the like are respectively performed to obtain the morchella esculenta premade dish with the high nutrition retention rate. The morchella esculenta premade dish with the high nutrition retention rate and the preparation method thereof are obtained. The method has the advantages that the vacuum steaming method is combined with the irradiation sterilization technology, nutritional ingredients, especially protein, amino acid, fatty acid, mineral substances and the like, of the morchella are effectively reserved, the defects of nutritional ingredient loss, quality degradation and the like caused by a traditional cooking method are overcome, large-scale production is supported, no harmful substance residues exist, and the method is suitable for large-scale production. The product quality can be better controlled, the development prospect is wide, and the market value is huge.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a morel prefabricated dish with a high nutrient retention rate and a preparation method thereof. Background Art

[0002] 1. Market Demand and Current Situation of Morels

[0003] Morel (Morchella esculenta), as a highly characteristic food ingredient, is rich in nutrients such as protein, dietary fiber, various vitamins and minerals. It has a tender and crispy taste and is deeply loved by consumers. In traditional diets, morels are mostly processed and consumed in ways such as fresh food, drying or pickling. However, with the acceleration of people's living rhythms, the demand for food convenience and functionality is increasing day by day, and instant morels have emerged, providing consumers with a more convenient eating option. The natural high nutritional value of morels is mainly attributed to the various nutrients it contains, which play an important role in maintaining human health and enhancing immunity. Morels are rich in essential amino acids, unsaturated fatty acids, minerals (such as magnesium, calcium, iron, zinc, etc.), and these components work together in multiple ways to help the human body maintain normal physiological functions and promote health.

[0004] 2. Pain Points of Existing Technologies

[0005] (1) Nutrient loss caused by traditional thermal processing: Through the review of electronic literature and a large number of market surveys, it is found that the current cooking processes of instant morels mainly include boiling, steaming, frying, stir-frying, roasting, etc. However, in these traditional cooking processes, high temperatures will damage some heat-sensitive nutrients in morels, such as vitamins and amino acids. At the same time, high temperatures may also cause oxidation and degradation reactions of nutrients such as unsaturated fatty acids in morels, producing harmful substances and greatly reducing their nutritional value.

[0006] (2) Damage to the nutrients of morels by traditional sterilization methods: Traditional sterilization methods (such as high-temperature treatment, addition of chemical preservatives, etc.) can effectively kill microorganisms, but often cause significant damage to the nutrients of morels. First of all, high temperatures directly cause oxidation or decomposition of heat-unstable substances such as vitamins, amino acids, and polyphenols. For example, vitamins will rapidly lose above 80°C, and polyphenols undergo polymerization or oxidation reactions at high temperatures, reducing their bioavailability. And high temperatures will cause damage to cell structures, rupture plant cell walls, and cause the loss of water-soluble nutrients (such as amino acids and vitamin B groups) during subsequent rinsing or soaking. After traditional high-temperature sterilization (121°C, 15 minutes), the vitamin retention rate of morels is only 50%-60%, and the total phenol content decreases by 30%-40%, significantly reducing the nutritional value.

[0007] (3) Necessity for technological improvement: The combined application of vacuum steaming and irradiation sterilization technologies in the processing of Morchella esculenta is a comprehensive solution proposed from the perspectives of nutrient component protection, microbial safety control, and product quality upgrading. Vacuum steaming mainly locks in the nutrients at the front end. By maintaining a low-temperature environment (60 - 80°C), it avoids the destruction of heat-sensitive nutrients such as vitamins and amino acids caused by high temperatures, and the retention rate is increased to 90% - 95% (compared with only 50% - 60% in traditional processes). The low-oxygen condition inhibits the activity of oxidase (such as the activity of polyphenol oxidase is reduced by more than 70%), blocks the enzymatic browning and oxidation reactions at the initial stage of storage, improves the product color and flavor, and maintains the natural color and taste of Morchella esculenta. Moreover, under the low-pressure environment, the evaporation of water is accelerated, the steaming time is shortened, and the loss of volatile flavor substances (such as terpenes and aldehydes) is reduced, retaining the unique fragrance and sweetness of Morchella esculenta.

[0008] In summary, irradiation sterilization provides support for microbial safety and nutrient retention at the back end. It replaces traditional high-temperature sterilization with room-temperature sterilization (at a dose of 4 - 6 kGy), avoiding the damage to the retained nutrients caused by secondary heat treatment. Penetrating sterilization ensures that heat-resistant spores or anaerobic bacteria that may remain after vacuum steaming are completely inactivated, extending the shelf life to 18 - 24 months. Low-dose irradiation (<6 kGy) can slightly damage the cell wall to release bound nutrients, enhancing their bioavailability (the free nutrients increase by 10 - 20%). The combination of the two forms a closed loop of "low-temperature processing chain", avoiding the loss of nutrients caused by multiple high-temperature or chemical treatments in traditional processes. The market demand and current situation of ready-to-eat bamboo shoots. Summary of the Invention

[0009] The purpose of the present invention is to provide a Morchella esculenta prefabricated dish with a high nutrient retention rate and its preparation method.

[0010] To achieve the above purpose, the present invention can adopt the following technical solutions:

[0011] The production method of the Morchella esculenta prefabricated dish with a high nutrient retention rate according to the present invention includes the following steps:

[0012] (1) Raw material treatment: Select fresh Morchella esculenta, wash it clean and drain the water.

[0013] (2) Soaking treatment: Soak Morchella esculenta in ultrapure water for 2 hours to fully restore its texture and remove impurities.

[0014] (3) Flavoring: Add seasonings such as salt, soy sauce, and chili before steaming, mix evenly and filter for later use.

[0015] (4) Vacuum steaming: Place the soaked morel mushrooms in a vacuum steamer and steam them according to a weight ratio of 1:10 (morel mushrooms: ultrapure water). Control the temperature at 80 °C, reduce the air pressure to 0.06 MPa, and continue steaming for 6 minutes to ensure uniform heating.

[0016] (5) Cooling: After steaming is completed, release the vacuum, take out the morel mushrooms, and quickly cool them to room temperature using a cold air cooling device to prevent the remaining heat from causing deterioration in taste and color change.

[0017] (6) Vacuum packaging: Wait for the morel mushrooms to cool to room temperature, quantitatively package them using a food-grade vacuum packaging bag, and use a vacuum packaging machine to evacuate and seal them to isolate air and extend the shelf life.

[0018] (7) Irradiation sterilization: Use a cobalt-60 irradiation source with a dose of 4 kGy to irradiate and sterilize the packaged morel mushrooms to obtain a finished morel mushroom prefabricated dish with a high nutrient retention rate.

[0019] Preferably, in step (1), the fresh morel mushrooms are rinsed with flowing clear water until there is no sewage or dirt, and the raw materials are obtained for standby.

[0020] Preferably, in the vacuum steaming in step (4), the temperature is controlled at 80 °C, and the steaming continues for 6 minutes. The stirring device operates at a speed of 10 - 15 rpm to ensure uniform heating.

[0021] Preferably, for the vacuum packaging described in step (6), an aluminum foil composite film is used. Using an automatic vacuum packaging machine, the cooled morel mushrooms are loaded into the packaging bag. The air pressure parameter is 0.01 MPa.

[0022] Preferably, for the irradiation sterilization described in step (7), the irradiation dose is controlled at 4 kGy, and combined with nitrogen packaging (oxygen residue < 3%) to inhibit the further oxidation of nutrients.

[0023] The present invention also discloses a morel mushroom prefabricated dish prepared according to any of the above preparation methods.

[0024] The beneficial effects of the present invention are as follows:

[0025] 1. The present invention overcomes the defects of deteriorated eating quality, flavor, and nutrition of high-temperature morel mushroom products in traditional prefabricated dishes. In the processing process, the morel mushrooms are first subjected to vacuum steaming to retain nutrients, and then combined with post-packaging irradiation sterilization to ensure good nutrient content in the prefabricated dishes while also extending their shelf life.

[0026] 2. The present invention also develops a morel mushroom prefabricated dish, which supplements the prefabricated dish market and has great market potential.

[0027] The technical solutions of the present invention will be further described in detail below through the accompanying drawings and examples. Description of the Drawings

[0028] Figure 1 It is a flowchart of making Morchella esculenta prefabricated dishes by vacuum steaming. Detailed Embodiments

[0029] The technical solutions of the present invention will be further described below with reference to the drawings and embodiments.

[0030] In order to make the purpose, technical solutions and advantages of the present application clearer, more thorough and complete, the technical solutions of the present invention will be clearly and completely described below with reference to the drawings and embodiments. The following detailed descriptions are all descriptions of embodiments, aiming to provide further detailed descriptions of the present invention. Unless otherwise specified, all technical terms used in the present invention have the same meanings as commonly understood by those of ordinary skill in the art to which this application belongs.

[0031] The present invention provides a Morchella esculenta with a high nutrient retention rate and a preparation method thereof. After pre-treating the Morchella esculenta to obtain a semi-finished product, vacuum steaming is carried out, and then processes such as adding packaging and irradiation sterilization are carried out respectively, thus obtaining a Morchella esculenta prefabricated dish with a high nutrient retention rate. The preparation process is as Figure 1 shown.

[0032] The present invention overcomes the defects of deteriorated edible quality and reduced nutrient components of traditional Morchella esculenta prefabricated dishes. By controlling the steaming conditions and irradiation sterilization parameters during the processing, the high nutrient retention rate threshold range of Morchella esculenta can be ensured, and the processing time is short and the controllability is strong, which can ensure the consistency and stability of the product, and has broad prospects and great market value.

[0033] The instruments, equipment, reagents and materials used in the embodiments are all obtained through commercial channels.

[0034] Example 1

[0035] To prepare a Morchella esculenta prefabricated dish with a high nutrient retention rate, the specific steps are as follows:

[0036] Raw material treatment: Select fresh Morchella esculenta, wash it clean and drain the water.

[0037] Soaking treatment: Soak the Morchella esculenta in ultrapure water for 2 hours to fully restore its texture and remove impurities.

[0038] Flavoring: Add seasonings such as salt, soy sauce, chili, etc. before steaming, mix evenly and filter for standby.

[0039] Vacuum steaming: Place the soaked Morchella esculenta in a vacuum steamer, and steam it according to the weight ratio of 1:10 (Morchella esculenta: ultrapure water), control the temperature at 80 °C, reduce the air pressure to 0.06 MPa, and continuously steam for 6 minutes to ensure uniform heating.

[0040] Cooling: After steaming is completed, release the vacuum, take out the morel mushrooms, and quickly cool them to room temperature using a cold air cooling device to prevent the remaining heat from causing a deterioration in taste and a change in color.

[0041] Vacuum packaging: After the morel mushrooms are cooled to room temperature, quantitatively package them using a food-grade vacuum packaging bag, and use a vacuum packaging machine to evacuate and seal, isolating the air to extend the shelf life.

[0042] Irradiation sterilization: Use a cobalt-60 irradiation source with a dose of 4 kGy to irradiate and sterilize the packaged morel mushrooms to obtain a finished morel mushroom prefabricated dish with a high nutrient retention rate.

[0043] Example 2

[0044] To prepare a morel mushroom prefabricated dish with a high nutrient retention rate, the specific steps are as follows:

[0045] Raw material treatment: Select fresh morel mushrooms, wash them clean and drain the water.

[0046] Soaking treatment: Soak the morel mushrooms in ultrapure water for 2 hours to fully restore their texture and remove impurities.

[0047] Vacuum sealing: Put the morel mushrooms into a heat-resistant vacuum bag, add appropriate seasonings such as salt, soy sauce, and chili. Use a vacuum packaging machine to evacuate the air and seal.

[0048] Low-temperature cooking: Put the sealed morel mushrooms into a constant temperature water bath, set the temperature to 75 - 85 °C, and heat for 30 - 60 minutes.

[0049] Cooling: After cooking is completed, take out the morel mushrooms and cool them to room temperature.

[0050] Irradiation sterilization: Use a cobalt-60 irradiation source with a dose of 4 kGy to irradiate and sterilize the packaged morel mushrooms to obtain a finished morel mushroom prefabricated dish with a high nutrient retention rate.

[0051] Example 3

[0052] To prepare a morel mushroom prefabricated dish with a high nutrient retention rate, the specific steps are as follows:

[0053] Raw material treatment: Select fresh morel mushrooms, wash them clean and drain the water.

[0054] Soaking treatment: Soak the morel mushrooms in ultrapure water for 2 hours to fully restore their texture and remove impurities.

[0055] Flavoring: Mix well with a small amount of vegetable oil, salt, soy sauce, and chili.

[0056] Vacuum sealing: Put the morel mushrooms into a heat-resistant vacuum bag, and use a vacuum packaging machine to evacuate the air and seal.

[0057] Low-temperature baking: Put the sealed morel mushrooms into a low-temperature oven, set the temperature to 80 - 100 °C, and bake for 30 - 60 minutes.

[0058] Cooling: After baking, take out the morel mushrooms and cool them to room temperature.

[0059] Irradiation sterilization: Use a cobalt-60 irradiation source with a dose of 4 kGy to irradiate and sterilize the packaged morel mushrooms to obtain a finished ready-to-eat morel mushroom prefabricated dish with a high nutrient retention rate.

[0060] The present invention also discloses a ready-to-eat bamboo shoot prefabricated dish prepared by any of the above-mentioned preparation methods.

[0061] Test 1

[0062] Sensory evaluation was carried out on Example 1 and Examples 2 - 3 according to Table 1. The cooking methods for preparing different morel mushroom prefabricated dishes were evaluated in terms of six aspects: color, aroma, bitterness, saltiness, umami, and taste richness. Ten (5 females and 5 males, aged 20 - 25 years) trained panelists from Sichuan Agricultural University were tested to evaluate the presented samples using a sensory standard scoring scale. The final scores for different items (color, aroma, bitterness, saltiness, umami, and taste richness) were calculated as the average of the ten scores. The specific results are shown in Table 2.

[0063] Table 1 Sensory evaluation criteria for ready-to-eat morel mushroom prefabricated dishes

[0064]

[0065] Table 2 Sensory scoring results of Examples 1 - 3.

[0066] Table 2 Sensory scores of ready-to-eat morel mushrooms

[0067]

[0068] As can be seen from Table 2, there are significant differences in the sensory scores of each group under different processes. The sensory score of Example 1 is higher than that of Examples 2 and 3. It can be obtained that the process combination of vacuum steaming method and vacuum packaging can better maintain the sensory properties and flavor of the prefabricated dish compared to the process combinations of Example 2 (frying) and Example 3 (baking); the sensory score of Example 1 is higher than that of Examples 2 and 3, indicating that the flavor and color of the ready-to-eat morel mushroom prefabricated dish prepared by steaming are better maintained than those of the ready-to-eat morel mushroom prefabricated dishes prepared by frying and baking. This also shows that the process scheme adopted in this invention can maintain a relatively good flavor while maintaining good nutrient retention effect and sterilization effect; the sensory score of Example 1 is higher than that of Examples 2 and 3, indicating that the cooking method of vacuum steaming not only meets the sensory requirements but also obtains a better flavor evaluation.

[0069] Test 2

[0070] The moisture content, protein content, α - amylase inhibitory activity, and α - glucosidase inhibitory activity were used as detection indexes to determine the nutritional components of the samples.

[0071] According to the above method, after cooking, wipe off the oil and water on the surface of the material, dry it, then powder it and pass through an 80 - mesh sieve, and then measure the physical and chemical indexes.

[0072] Determination of moisture content: The moisture content of Example 1 was 80.11 g / 100 g fw, significantly higher than that of Example 2 (50.35 g / 100 g fw) and Example 3 (70.77 g / 100 g fw). This indicates that Example 1 is more reasonable in terms of moisture retention.

[0073] Determination of protein content: The protein content of Example 1 was 20.06 g / 100 g dw, significantly higher than that of Example 2 (11.55 g / 100 g dw) and Example 3 (13.80 g / 100 g dw). Analysis shows that the optimized formula and process in Example 1 significantly enhanced the protein retention rate.

[0074] Determination of α - amylase inhibitory activity: The α - amylase inhibitory activity of Example 1 was 39.57 mg / 100 g acarbose equivalent, significantly higher than that of Example 2 (18.52 mg / 100 g acarbose equivalent) and Example 3 (23.37 mg / 100 g acarbose equivalent). This indicates that Example 1 performs excellently in inhibiting α - amylase activity.

[0075] Determination of α - glucosidase inhibitory activity: The α - glucosidase inhibitory activity of Example 1 was 108.47 μg / 100 g acarbose equivalent, significantly higher than that of Example 2 (2.13 μg / 100 g acarbose equivalent) and Example 3 (32.57 μg / 100 g acarbose equivalent). This indicates that Example 1 performs excellently in inhibiting α - glucosidase activity.

[0076] Table 3 Index determination of the nutritional components of Morchella

[0077]

[0078] As can be seen from Table 3, significant changes occurred in the cooking methods of each group under different process conditions. Example 1 performed excellently in terms of moisture, protein content, α - amylase inhibitory activity, and α - glucosidase inhibitory activity. Example 1 was significantly superior to Example 2 and Example 3 in terms of the retention rates of moisture and protein content. The overall hypoglycemic activity index of Example 1 was the best, indicating that it can better retain nutritional components and has a higher and better hypoglycemic ability.

[0079] In summary, through optimizing the formula and process, the present invention has successfully prepared a morel mushroom ready-to-eat dish with a high nutrient retention rate, which has broad market application prospects.

Claims

1. A morel prefabricated dish with a high nutrient retention rate and its preparation method, characterized in that: It includes the following steps: (1) Raw material treatment: Select fresh morel mushrooms, clean them and drain the water. (2) Soaking treatment: Soak the morel mushrooms in ultrapure water for 2 hours to fully restore their texture and remove impurities. (3) Seasoning: Add seasonings such as salt, soy sauce, chili, etc. before steaming, mix evenly and filter for standby. (4) Vacuum steaming: Place the soaked morel mushrooms in a vacuum steamer and steam them according to the weight ratio of 1:10 (morel mushrooms: ultrapure water), control the temperature at 80 °C, reduce the air pressure to 0.06 MPa, and continue steaming for 6 minutes to ensure uniform heating. (5) Cooling: After steaming, release the vacuum, take out the morel mushrooms, and quickly cool them to room temperature using a cold air cooling device to prevent the remaining heat from causing a deterioration in taste and color change. (6) Vacuum packaging: Wait for the morel mushrooms to cool to room temperature, quantitatively package them using a food-grade vacuum packaging bag, and use a vacuum packaging machine to evacuate and seal them to isolate air and extend the shelf life. (7) Irradiation sterilization: Use a cobalt-60 irradiation source with a dose of 4 kGy to irradiate and sterilize the packaged morel mushrooms to obtain a finished morel mushroom ready-to-eat dish with a high nutrient retention rate.

2. The morel prefabricated dish with a high nutrient retention rate according to claim 1 and its preparation method are characterized in that, For the vacuum steaming described in step (3), control the temperature at 80 °C, continue steaming for 6 minutes, and the stirring device operates at a speed of 10 - 15 rpm to ensure uniform heating.

3. A Morchella esculenta prefabricated dish with a high nutrient retention rate and its preparation method according to claim 1, characterized in that, The vacuum steaming described in step (3) reduces the initial oxidative damage through a low-temperature and low-oxygen environment, providing a "high nutrient retention rate base" for irradiation.

4. A Morchella esculenta prefabricated dish with a high nutrient retention rate and a preparation method thereof according to claim 1, wherein For the vacuum packaging described in step (6), use an aluminum foil composite film. Use an automatic vacuum packaging machine to put the cooled morel mushrooms into the packaging bag. The air pressure parameter is 0.01 MPa.

5. A Morchella esculenta prefabricated dish with a high nutrient retention rate and its preparation method according to claim 1, characterized in that, For the irradiation sterilization described in step (7), control the irradiation dose at 4 kGy, and combine with nitrogen packaging (oxygen residue < 3%) to inhibit the further oxidation of nutrients.

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