CN109527528A - Canned edible mushroom and fungus processing technology - Google Patents
Canned edible mushroom and fungus processing technology Download PDFInfo
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- CN109527528A CN109527528A CN201710864242.9A CN201710864242A CN109527528A CN 109527528 A CN109527528 A CN 109527528A CN 201710864242 A CN201710864242 A CN 201710864242A CN 109527528 A CN109527528 A CN 109527528A
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- edible mushroom
- edible
- processing technology
- canned
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a kind of canned edible mushroom and fungus processing technology, comprising the following steps: uniformly and without rotten edible mushroom cleans without damaged, individual Step 1: selecting, is spare；15min-20min is heated Step 2: the edible mushroom after selecting is put into 80 DEG C -100 DEG C of clear water；Step 3: cooked edible mushroom is put into a centrifuge carry out dehydrating operations；It is mixed thoroughly Step 4: 200g-300g edible mushroom, 100g-200g flavored oils, 50g-60g edible salt and 10g-20g flavoring agent are mixed；Step 5: the edible mushroom after mixing thoroughly is bottled；Step 6: sterilizing 0.5h-3h by the edible mushroom after bottling in the environment of 80 DEG C -100 DEG C；Step 7: being refrigerated in the environment of -5 DEG C -0 DEG C.The present invention can retain the mouthfeel of edible mushroom, and can retain edible fungus nutrient components to greatest extent.
Description
Technical field
The invention belongs to Edible mushroom processing fields, and in particular to a kind of canned edible mushroom and fungus processing technology.
Background technique
Edible mushroom is not only delicious, but also full of nutrition, is often referred to as healthy food by people.Although drying edible mushroom is easy to protect
It deposits, but its mouthfeel and nutritional ingredient are lost seriously, also need progress rehydration, cleaning, cutting, culinary art etc. a series of numerous before edible
Trivial process is eaten more troublesome；Although traditional clear water canned edible mushroom and fungus is convenient for saving, there is still a need for cooked before eating
It prepares food；The instant class canned edible mushroom and fungus in part is although convenient, but the tradition for being water-removing, boiling, sterilizing again again that its technique is taken
Technique, very serious to the thermal damage of thallus by being heat-treated three times, mouthfeel, nutritional ingredient and vitamin loss are very big.
Summary of the invention
The technical problems to be solved by the invention are in view of the above shortcomings of the prior art, to provide a kind of canned edible mushroom and fungus
Processing technology can retain the mouthfeel of edible mushroom, and can retain edible fungus nutrient components to greatest extent.
The technical scheme adopted by the invention is that: a kind of canned edible mushroom and fungus processing technology, comprising the following steps:
It uniformly and without rotten edible mushroom is cleaned without damaged, individual Step 1: selecting, is spare；
15min-20min is heated Step 2: the edible mushroom after selecting is put into 80 DEG C -100 DEG C of clear water；
Step 3: cooked edible mushroom is put into a centrifuge carry out dehydrating operations；
Step 4: by 200g-300g edible mushroom, 100g-200g flavored oils, 50g-60g edible salt and 10g-20g flavoring agent
Mixing is mixed thoroughly；
Step 5: the edible mushroom after mixing thoroughly is bottled；
Step 6: sterilizing 0.5h-3h by the edible mushroom after bottling in the environment of 80 DEG C -100 DEG C；
Step 7: being refrigerated in the environment of -5 DEG C -0 DEG C.
In one embodiment, in step 2, edible mushroom is put into 100 DEG C of clear water and heats 20min.
In one embodiment, in step 4, by 300g edible mushroom, 200g flavored oils, 60g edible salt and 20g flavour enhancing
Agent mixing is mixed thoroughly.
In one embodiment, in step 6, edible mushroom sterilizes 3h in the environment of 100 DEG C.
In one embodiment, it in step 7, is refrigerated in the environment of -5 DEG C.
The beneficial effects of the present invention are: the edible mushroom smooth in taste of this technique processing is tender and crisp, the spicy fresh perfume (or spice) of taste, and bacterium is fragrant
Taste is strong, and appetite sense is strong, and mouthfeel and nutritive value are better than traditional product；Processing technology can both be protected using being heat-treated twice
The mouthfeel of edible mushroom is stayed, and edible fungus nutrient components can be retained to the maximum extent.
Specific embodiment
Below in conjunction with specific embodiment, invention is further described in detail.
A kind of canned edible mushroom and fungus processing technology, comprising the following steps:
It uniformly and without rotten edible mushroom is cleaned without damaged, individual Step 1: selecting, is spare；
15min-20min is heated Step 2: the edible mushroom after selecting is put into 80 DEG C -100 DEG C of clear water；
Step 3: cooked edible mushroom is put into a centrifuge carry out dehydrating operations；
Step 4: by 200g-300g edible mushroom, 100g-200g flavored oils, 50g-60g edible salt and 10g-20g flavoring agent
Mixing is mixed thoroughly；
Step 5: the edible mushroom after mixing thoroughly is bottled；
Step 6: sterilizing 0.5h-3h by the edible mushroom after bottling in the environment of 80 DEG C -100 DEG C；
Step 7: being refrigerated in the environment of -5 DEG C -0 DEG C.
In the present embodiment, in step 2, edible mushroom is put into 100 DEG C of clear water and heats 20min.
In the present embodiment, in step 4,300g edible mushroom, 200g flavored oils, 60g edible salt and 20g flavoring agent are mixed
It mixes thoroughly.
In the present embodiment, in step 6, edible mushroom sterilizes 3h in the environment of 100 DEG C.
In the present embodiment, in step 7, refrigerated in the environment of -5 DEG C.
The edible mushroom smooth in taste of this technique processing is tender and crisp, and the spicy fresh perfume (or spice) of taste, bacterium aromatic flavour, appetite sense is strong, mouthfeel
Traditional product is better than with nutritive value；Processing technology can not only retain the mouthfeel of edible mushroom, but also can be most using being heat-treated twice
Retain edible fungus nutrient components to limits.
A specific embodiment of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.
Claims (5)
1. a kind of canned edible mushroom and fungus processing technology, it is characterised in that: the following steps are included:
It uniformly and without rotten edible mushroom is cleaned without damaged, individual Step 1: selecting, is spare；
15min-20min is heated Step 2: the edible mushroom after selecting is put into 80 DEG C -100 DEG C of clear water；
Step 3: cooked edible mushroom is put into a centrifuge carry out dehydrating operations；
Step 4: 200g-300g edible mushroom, 100g-200g flavored oils, 50g-60g edible salt and 10g-20g flavoring agent are mixed
It mixes thoroughly；
Step 5: the edible mushroom after mixing thoroughly is bottled；
Step 6: sterilizing 0.5h-3h by the edible mushroom after bottling in the environment of 80 DEG C -100 DEG C；
Step 7: being refrigerated in the environment of -5 DEG C -0 DEG C.
2. canned edible mushroom and fungus processing technology according to claim 1, it is characterised in that: in step 2, edible mushroom is put into
20min is heated in 100 DEG C of clear water.
3. canned edible mushroom and fungus processing technology according to claim 1, it is characterised in that: in step 4, by 300g edible mushroom,
200g flavored oils, 60g edible salt and the mixing of 20g flavoring agent are mixed thoroughly.
4. canned edible mushroom and fungus processing technology according to claim 1, it is characterised in that: in step 6, edible mushroom is at 100 DEG C
In the environment of, sterilize 3h.
5. canned edible mushroom and fungus processing technology according to claim 1, it is characterised in that: in step 7, in -5 DEG C of environment
Lower refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710864242.9A CN109527528A (en) | 2017-09-22 | 2017-09-22 | Canned edible mushroom and fungus processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710864242.9A CN109527528A (en) | 2017-09-22 | 2017-09-22 | Canned edible mushroom and fungus processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109527528A true CN109527528A (en) | 2019-03-29 |
Family
ID=65827868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710864242.9A Pending CN109527528A (en) | 2017-09-22 | 2017-09-22 | Canned edible mushroom and fungus processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109527528A (en) |
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2017
- 2017-09-22 CN CN201710864242.9A patent/CN109527528A/en active Pending
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190329 |
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| WD01 | Invention patent application deemed withdrawn after publication |