CN103416732A

CN103416732A - Stropharia rugoso-annulata salting processing method

Info

Publication number: CN103416732A
Application number: CN2012101628199A
Authority: CN
Inventors: 韦秀文
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-05-24
Filing date: 2012-05-24
Publication date: 2013-12-04

Abstract

The invention discloses a stropharia rugoso-annulata salting processing method. The method comprises steps: stropharia rugoso-annulata which is ripe in 60%-70% is washed and cleaned, placed in boiling water with 5% of salt, subjected to deactivating enzymes and boiled for 8-12 min. The boiled stropharia rugoso-annulata is taken out, placed in cold water or flowing water rapidly until the stropharia rugoso-annulata is cold compeletely. The boiled and cooled stropharia rugoso-annulata is taken out from the water, and placed in a saturated salt solution with a concentration of 40%. A vat is rotated every 10 pickling days. Saturated salt water is poured renewedly. A cover is pressed and salt is sprinkled until the concentration of the salt water in the vat is stable at 24 baume degrees. The stropharia rugoso-annulata salted and processed by the method can keep fresh for 3-4 months, shapes and color of the stropharia rugoso-annulata are unchanged, the taste is good and the commodity price is raised.

Description

A kind of Stropharia rugoso-annulata Brine processing method

Technical field

The invention belongs to food processing technology field, relate in particular to a kind of Stropharia rugoso-annulata Brine processing method.

Background technology

Stropharia rugoso-annulata has another name called Stropharia rugoso annulata, is a kind of domestication's wild-type strain, and the trend progressively enlarged is arranged in recent years.Its mushroom flavor delicate fragrance, meat is tender and crisp, good palatability, output is high, and price is high, and economic benefit is very considerable.But its fresh goods holding time is short, be difficult for storage, as marketing fresh not in time will bring about great losses.The subject matter of the fresh-keeping existence of Brine processing that Stropharia rugoso-annulata adopts at present is that lid bacterium color and luster is dimmed, the disappearance of edible mushroom taste, falling commodity price.

Summary of the invention

The lid bacterium color and luster that the present invention is directed to the existence of Stropharia rugoso-annulata Brine processing is dimmed, and the edible mushroom taste disappears, and the problem of falling commodity price, provide a kind of can the preservation long period to cover bacterium color and luster and taste, the Brine processing method that product quality is greatly improved.

The present invention is achieved in that

1, gather.The mushroom body that is used for the Stropharia rugoso-annulata of salt marsh export trade should be in the 6-7 maturation, and cap is bell, when mycoderm not yet breaks, gathers, and with bamboo chip, scrapes off mushroom pin silt, cleans up.

2, complete.(1) the mushroom body of the Stropharia rugoso-annulata that cleans up is put into to 5% salt boiling water and completed and boil 8-12min, the concrete boiling time should be depending on mushroom body size, boil well-done to the thoroughly well cooked but not mushy ,Gu Ti of mushroom body center till.Can adopt " sink and float method " to be detected, cease fire a moment, the mushroom body sinks for ripe, and floating is made a living; Or the mushroom body is inserted in cold water, ripe mushroom sinks, living mushroom floating.(2) boiling is pulled out after good, put into rapidly cold water or flowing water be cooled to cold till.(3) aluminum pot or the stainless-steel pan for boiling that complete, must guard against and use iron pan, in order to avoid the pool brown stain of mushroom body colour affects quality.

3, pickle.(1) first prepare the 40% saturated common salt aqueous solution, take table salt 40kg, be dissolved in the 100kg boiling water, cooling.(2) by boiling, cooling Stropharia rugoso-annulata is pulled out from water, contains in clean vat, injects saturated brine to flooding the mushroom body, and upper pressure bamboo chip weight, in case the mushroom body exposes salt water surface variable color corruption.(3) the gland rear surface is spread an aspect salt protect look anticorrosion, after the in-depth of meeting salt, spreads one deck again, so repeatedly insoluble to face salt till.

4, turning cylinder stores.Stropharia rugoso-annulata is pickled about 10 days and will be turned cylinder 1 time in strong brine, refills saturated brine, gland, spreads face salt to brine strength in cylinder and is stabilized in 24 Baume degrees, can barrelling storage and export trade.Saline solution after completion of processing can reclaim salt by the method for heating evaporation, for recycling.

Adopt about the general freshness-retained 3-4 of Stropharia rugoso-annulata month of Brine processing of the present invention, lid bacterium shape, color and luster are constant, and edible taste is better.When edible, the mushroom body is pulled out from salt solution, put into clear water and soak desalination, can cook edible; Also the salt solution mushroom can be put into to 1% citric acid solution and soak the 7min desalination, pick up rear clean with the clear water rinsing.Can not put salt during the cooking, in order to avoid increase salinity.

Claims

1. a Stropharia rugoso-annulata Brine processing method is characterized in that: adopt the 5% salt boiling water 8-12min that completes; The common salt aqueous solution concentration of pickling Stropharia rugoso-annulata is 40%, pickles and within 10 days, turns cylinder 1 time.