Mushroom preservation method
By employing methods such as air bath cleaning, spray cleaning, cutting, quantitative molding, water injection quick-freezing, and sealed packaging, combined with high-temperature blanching, the problems of short shelf life and flavor loss in mushroom preservation technology have been solved, achieving efficient preservation and a convenient eating experience.
Patent Information
- Application Number
- CN202511091609.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-05
- Publication Date
- 2025-11-04
AI Technical Summary
Existing mushroom preservation technologies suffer from problems such as short shelf life, loss of flavor, and damage to texture and taste, especially freezing technology, which leads to desiccation, oxidation, and deterioration of texture after thawing.
The process employs air bath cleaning, spray cleaning, cutting and processing, quantitative molding, water injection quick-freezing, and sealed packaging, combined with high-temperature blanching and low-temperature quick-freezing to form ice blocks, ensuring the cleanliness, uniform shape, and flavor preservation of the mushrooms.
It effectively extends the shelf life of mushrooms, maintains their original taste, flavor and nutrition, provides a convenient way to eat them, and avoids flavor loss and cell damage during the thawing process.
Smart Images
Figure CN120884006A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of mushroom preservation, in particular to a preservation method of mushrooms. BACKGROUND
[0002] The present application relates to the technical field of mushrooms, especially rare edible mushrooms represented by Tricholoma matsutake, which are favored by consumers due to their unique rich aroma, delicious taste and rich nutritional value. Such rare mushrooms have strong seasonality and regionalism, with a short harvesting period and are prone to spoilage after harvesting. At room temperature, the mushrooms have vigorous life activities and strong respiration, leading to water loss, cap opening, browning, rapid degradation of nutritional components and short shelf life. Therefore, how to effectively preserve the mushrooms for a long time to achieve cross-season and cross-regional supply while maximizing the preservation of their original flavor, taste and commercial value is a key technical problem faced by the mushroom processing industry for a long time.
[0003] Currently, the mainstream mushroom preservation technologies in the industry mainly include drying, salting, canning and freezing, and existing mushroom preservation methods either sacrifice food quality (flavor, taste, aroma) or have deficiencies in preservation effect, especially the problem of dry consumption, oxidation and texture deterioration after thawing caused by traditional freezing technology. Therefore, there is an urgent need for a new preservation technology that can overcome the above-mentioned defects, effectively extend the shelf life of rare mushrooms, highly maintain their fresh and original quality, and provide consumers with a convenient and fast eating method.
[0004] The existing technical solution has the technical problems of short shelf life and loss of flavor, texture and taste. INVENTION CONTENTS
[0005] To overcome the deficiencies of the prior art, the present application provides a preservation method of mushrooms, which solves the technical problems of short shelf life and loss of flavor, texture and taste of the existing technical solution.
[0006] To achieve the above purpose, the present application realizes the following technical solution: a preservation method of mushrooms, comprising the following steps: S1, cleaning and removing impurities: manually cleaning the harvested Tricholoma matsutake, removing the roots, surface soil, rotten parts and insect-infested parts;
[0007] S2, air bath cleaning: placing the Tricholoma matsutake cleaned and impurities removed in an air bath cleaning device to further remove dust, soil and impurities on the surface;
[0008] S3, spray cleaning: spraying the Tricholoma matsutake cleaned by air bath with pure water to achieve deep cleaning;
[0009] S1, S2, S3 ensure the cleanliness and safety of the raw materials, laying the foundation for subsequent processing and product quality.
[0010] S4, cutting processing: processing the cleaned matsutake into filaments or pieces of a predetermined specification;
[0011] S5, quantitative molding: the processed matsutake filaments or matsutake pieces are quantitatively poured into a freezing mold according to a predetermined weight;
[0012] It aims to unify the product form and specification, facilitating subsequent packaging, sales and consumer use.
[0013] S6, water injection and quick freezing: water is injected into the freezing mold, and low-temperature quick freezing treatment is performed to form ice blocks containing matsutake;
[0014] Through the ice layer wrapping, the "frozen burning" phenomenon caused by water loss and oxidation of mushrooms during freezing can be effectively prevented, and the original taste, flavor and nutrition of the mushrooms can be maximally maintained.
[0015] S7, demolding and packaging: the frozen matsutake ice blocks are taken out of the freezing mold and sealed and packaged;
[0016] S8, storage in warehouse: the packaged products are stored in a freezer for low-temperature storage before sale. It ensures that the products remain in a frozen state during circulation and sales, prolonging the shelf life.
[0017] It covers the whole process from raw material processing to finished product packaging, aiming to maximize the quality, form and freshness of mushrooms through fine cleaning and quick freezing process.
[0018] Preferably, after S4 and before S5, it further includes a water blanching step to lock freshness, which is to place the cut matsutake filaments or matsutake pieces in hot water with a temperature of 85-90°C for 3-5 seconds for blanching treatment, and in S5, the blanched matsutake filaments or matsutake pieces are poured into the freezing mold together with the original liquid used for blanching; by high-temperature short-time treatment, the activity of enzymes in mushrooms is passivated to prevent discoloration and taste change during freezing and thawing, and the original liquid rich in flavor is frozen together to improve the preservation effect, eating taste and final flavor of the product; short-term high-temperature blanching can quickly passivate the activity of endogenous enzymes (such as polyphenol oxidase) in mushrooms, which can slowly cause discoloration, flavor deterioration and nutrient loss of the product even at low temperature. This step can better "lock" the natural color, texture and freshness of mushrooms; part of the flavor substances of mushrooms will dissolve in water, and these original liquids containing flavor substances are made into ice blocks, which can avoid the loss of flavor ingredients, make the product more rich and complete in flavor when thawing and cooking.
[0019] Preferably, the preset weight in S5 is 25-50g. By setting a specific weight range, the product specifications are unified, which facilitates commercial production, measurement and sales.
[0020] Advantages
[0021] The present application provides a method for preserving mushrooms. The present application produces food blocks with consistent weight and volume by using molds, which realizes precise cost control and stable production. Users do not need to perform any tedious preparation work such as thawing, cleaning and cutting. Rapid freezing can form tiny and uniform ice crystals in a short time, which effectively avoids the situation that large ice crystals pierce the cell wall, thereby protecting the tissue structure of mushrooms to the greatest extent in the physical layer. The product is not easy to be squeezed and physically damaged during transportation and handling. Oxygen is effectively isolated, and the activities of most microorganisms are inhibited, which can extend the shelf life of mushrooms. BRIEF DESCRIPTION OF DRAWINGS
[0022] Figure 1 The flowchart of the method for preserving mushrooms according to the present application. DETAILED DESCRIPTION
[0023] To further illustrate the technical means and effects adopted by the present application to achieve the predetermined purpose, the technical solutions in the embodiments of the present application will be described clearly and completely below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all the embodiments. The detailed description is as follows.
[0024] Please refer to Figure 1 The present application provides a technical solution: a method for preserving mushrooms, comprising the following steps: S1, cleaning and removing impurities: manually cleaning and removing the roots, surface soil, rotten parts and worm-eaten parts of the collected pine mushrooms;
[0025] S2, air bath cleaning: placing the pine mushrooms cleaned and removed of impurities in an air bath cleaning device to further remove dust, soil and impurities on the surface of the pine mushrooms;
[0026] S3, spray cleaning: spraying the pine mushrooms cleaned by air bath with pure water to achieve deep cleaning;
[0027] S1, S2 and S3 ensure the cleanliness and safety of the raw materials, which lay a foundation for subsequent processing and product quality.
[0028] S4, cutting and processing: processing the cleaned pine mushrooms into filaments or pieces of a preset specification;
[0029] S5, Quantitative mold filling: The processed matsutake silk or matsutake piece is quantitatively put into the freezing mold according to the preset weight;
[0030] The product form and specification are unified to facilitate subsequent packaging, sales and consumer use.
[0031] S6, Water injection and quick freezing: Water is injected into the freezing mold, and low-temperature quick freezing treatment is performed to form ice blocks containing matsutake;
[0032] Through the ice layer wrapping, the "frozen burning" phenomenon caused by water loss and oxidation of mushrooms during freezing can be effectively prevented, and the original taste, flavor and nutrition of mushrooms can be maximally maintained.
[0033] S7, Demolding and packaging: The frozen matsutake ice blocks are taken out of the freezing mold and sealed and packaged;
[0034] S8, Warehouse storage: The packaged product is stored in a freezer for low-temperature storage for sale. Ensure that the product remains frozen during circulation and sales to extend the shelf life.
[0035] It covers the whole process from raw material processing to finished product packaging, aiming to maintain the quality, shape and freshness of mushrooms to the greatest extent through fine cleaning and quick freezing process.
[0036] The embodiment is further provided with a water blanching step after S4 and before S5. The step is to place the cut matsutake silk or matsutake piece in hot water with a temperature of 85-90℃ for 3-5 seconds for blanching treatment, and in S5, the blanched matsutake silk or matsutake piece is put into the freezing mold together with the original liquid used for blanching. By high-temperature short-time treatment, the activity of endogenous enzymes in mushrooms is passivated to prevent discoloration and flavor change during freezing and thawing. At the same time, the original liquid rich in flavor is frozen, thereby improving the preservation effect, eating taste and final flavor of the product. Short-term high-temperature blanching can quickly passivate the activity of endogenous enzymes (such as polyphenol oxidase) in mushrooms, which can slowly cause discoloration, flavor deterioration and nutrient loss of the product even at low temperature. This step can better "lock" the natural color, texture and flavor of mushrooms. Some flavor substances in mushrooms will dissolve in water, and these original liquids containing flavor substances are made into ice blocks, which can avoid the loss of flavor ingredients and make the product more flavorful and complete when thawing and cooking.
[0037] The embodiment is further provided with a preset weight of 25-50g in S5. By setting a specific weight range, the product specification is unified, which is convenient for commercial production, metering and sales.
[0038] As Figure 1S1, Cleaning and removing impurities: Select fresh truffle raw materials harvested on the same day. The operator uses a knife or brush to scrape off the dirt and old skin at the base of the truffle, and cuts off the hard parts that cannot be eaten. Carefully check and remove the rotten, worm-eaten or obviously damaged parts of the cap and stem.
[0039] S2, Air bath cleaning: Put the preliminarily cleaned truffles into the bubble type cleaning machine in batches. Inject circulating water into the equipment, generate dense bubbles through a high-pressure fan, simulate the rubbing effect of manual washing, run continuously for 5 minutes, and use the rolling power of the bubbles to strip off the dirt and impurities in the deep folds of the truffles.
[0040] S3, Spray cleaning: Take out the truffles after air bath cleaning, lay them on the conveyor belt, and pass through a cleaning channel equipped with high-pressure spray heads. Use pure water filtered through a reverse osmosis device or distilled water to spray the truffles from multiple angles at 0.5 MPa pressure for 360-degree no-dead-angle washing for 1 minute to thoroughly remove residual small impurities and cleaning agents, ensuring the cleanliness of the raw materials.
[0041] S4, Cutting processing: Put the deeply cleaned and drained truffles into an automatic slicing machine, set the slice thickness to 4 mm, and uniformly process them into truffle slices with uniform thickness.
[0042] Water blanching to lock freshness (optional step): Heat the pure water in a stainless steel soup bucket to 88°C (between 85°C and 90°C). Put the cut truffle slices in a strainer in batches, immerse them in hot water for quick blanching for 4 seconds (between 3 and 5 seconds), then quickly remove them. This step is used to inactivate the enzyme activity in the truffles, prevent oxidation discoloration, and release and lock the unique flavor substances in the blanched original soup.
[0043] S5, Quantitative molding: Place food-grade silicone freezing molds (each cavity capacity is 50 ml) or freezing slots on the operating table, which are the same as ordinary ice bricks or ice cakes. Use an electronic scale to accurately weigh 30 grams (between 25 grams and 50 grams) of blanched truffle slices for each mold cavity.
[0044] S6, Water injection quick freezing: Filter the original soup used for blanching the truffle slices, and pour it into the mold containing the truffle slices, with the liquid level at the height of completely immersing the truffle slices. Then quickly put the entire mold into a-35°C tunnel type quick freezer for 30 minutes of rapid freezing, so that the truffle slices and the original soup coagulate into solid ice blocks.
[0045] S7, Demolding and packaging: After complete freezing, take the mold out of the quick freezer. By slightly twisting or pressing the bottom of the silicone mold, or removing it from the freezing slot, the formed truffle ice block is completely removed. Immediately use a vacuum packaging machine to independently vacuum seal and package each truffle ice block in a pre-made composite aluminum foil bag.
[0046] S8, storage: the vacuum-packed Tricholoma matsutake ice block products are put into cartons and then moved into a freezer with a constant temperature of -18℃ for storage, waiting for subsequent logistics distribution and market sales. The shelf life of the products treated by this method can be more than 18 months.
[0047] The finished product does not need to be thawed before eating and cooking. Users can directly put the ice block containing mushrooms into boiling water or a hot pot for soup or cooking. Since the rich flavor substance processing original liquid is sealed together during quick freezing, putting the ice block into the pot can ensure that these flavor ingredients are completely released and fully integrated into the soup or dish during the heating process, thereby avoiding the loss of flavor caused by the loss of juice during the traditional thawing process. Skipping the thawing step can effectively prevent secondary damage to cell tissue that may occur due to slow warming, and to the greatest extent, maintain the original texture and delicious taste of the mushroom product, providing consumers with a better eating experience.
[0048] It should be noted that, in this text, relational terms such as first and second are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations.
[0049] The above is only the preferred embodiment of the present application, and does not limit the present application in any form. Although the present application has been disclosed as above with the preferred embodiment, it is not intended to limit the present application. Any person skilled in the art can make some changes or modifications to the above disclosed technical content to obtain equivalent embodiments with equivalent changes, without departing from the scope of the technical solution of the present application. Any modification, equivalent change and modification of the above embodiments made in accordance with the technical essence of the present application, without departing from the technical solution of the present application, are still within the scope of the technical solution of the present application.
Claims
1. A method for preserving mushrooms, characterized in that, Includes the following steps: S1. Cleaning and cleaning: Manually clean the harvested matsutake mushrooms, removing their roots, surface soil, rotten parts, and insect-infested parts. S2, Air Bath Cleaning: The cleaned and impurity-removed matsutake mushrooms are placed in an air bath cleaning device to further remove dust, dirt and impurities from their surface; S3. Spray cleaning: The matsutake mushrooms that have been cleaned by air bath are sprayed with purified water to achieve deep cleaning; S4. Cutting and processing: The cleaned matsutake mushrooms are processed into shreds or slices of a predetermined size; S5. Quantitative loading into the mold: Quantitatively load the processed matsutake shreds or slices into the freezing mold according to the preset weight; S6. Water injection and quick freezing: Water is injected into the freezing mold and subjected to low-temperature quick freezing treatment to form ice blocks containing matsutake mushrooms; S7. Demolding and Packaging: Remove the frozen matsutake ice cubes from the freezing mold and seal them in packaging; S8. Warehousing and storage: The packaged products are placed in a cold storage for low-temperature storage before sale.
2. The method for preserving mushrooms according to claim 1, characterized in that, After S4 and before S5, there is a blanching and freshness-locking step, which involves blanching the cut matsutake shreds or slices in hot water at a temperature of 85°C to 90°C for 3 to 5 seconds. In S5, the blanched matsutake shreds or slices, along with the blanching liquid, are placed into the freezing mold.
3. A method for preserving mushrooms according to claim 1 or 2, characterized in that, The preset weight mentioned in S5 is 25 grams to 50 grams.