阅读说明：本技术 即食赤松茸的加工方法 (Processing method of instant red pine mushroom ) 是由 王奎星 鲁爱凤 鲁志兴 辛越 王亚杰 李守勉 李明 于 2021-07-15 设计创作，主要内容包括：本发明适用于食品加工技术领域,提供了即食赤松茸的加工方法,包括步骤一,原料准备；步骤二,杀青预熟；步骤三,低温速冻；步骤四,常压解冻浸渍；步骤五,低温速冻；步骤六,真空油浴；步骤七,真空脱油；步骤八,冷却调味；步骤九,分选；步骤十,金属检测；步骤十一,包装入库；采用削根和清洗的方式处理原材料,通过流态式低温速冻隧道,使所冻出的产品内部组织结构蓬松形成网状结晶,能更好保持产品原有形态颜色,达到低温锁鲜营养不流失。通过在正常大气压的环境下采用常温流水缓化解冻不会破坏产品本身内部的组织结构。赤松茸口感酥脆香甜可口,大大保留了赤松茸的营养基本不流失营养成分保留了90％以上,色泽,味道,形状都没有变化。(The invention is suitable for the technical field of food processing, and provides a processing method of instant tricholoma matsutake, which comprises the following steps of firstly, preparing raw materials; step two, deactivating enzymes and pre-cooking; step three, quick-freezing at low temperature; thawing and soaking at normal pressure; fifthly, quick freezing at low temperature; step six, performing vacuum oil bath; step seven, vacuum deoiling; step eight, cooling and seasoning; step nine, sorting; step ten, detecting metal; step eleven, packaging and warehousing; the raw materials are processed by adopting a root cutting and cleaning mode, and the internal tissue structure of the frozen product is fluffy to form a reticular crystal through the flow-state low-temperature quick-freezing tunnel, so that the original shape and color of the product can be better kept, and the low-temperature fresh-keeping nutrition is realized without loss. The organization structure in the product can not be damaged by adopting normal-temperature running water for slow thawing under the environment of normal atmospheric pressure. The red pine mushroom is crisp, fragrant, sweet and delicious in taste, the nutrition of the red pine mushroom is greatly kept, the nutrient content is basically not lost, more than 90% of the nutrient content is kept, and the color, the taste and the shape of the red pine mushroom are not changed.)

1. The processing method of the instant tricholoma matsutake is characterized by comprising the following steps: the method comprises the following steps: step one, preparing raw materials; step two, deactivating enzymes and pre-cooking; step three, quick-freezing at low temperature; thawing and soaking at normal pressure; fifthly, quick freezing at low temperature; step six, performing vacuum oil bath; step seven, vacuum deoiling; step eight, cooling and seasoning; step nine, sorting; step ten, detecting metal; step eleven, packaging and warehousing;

in the first step, the raw material is treated in a root cutting and cleaning mode;

in the second step, salt water is adopted for sterilization, and the mass of the salt accounts for three thousandths of the total mass of the salt water; in addition, the water-removing temperature is more than 98 ℃, and the time is more than 4 minutes;

in the third step and the fifth step, a flow-state type low-temperature quick-freezing tunnel is adopted;

in the fourth step: slowly thawing by normal temperature running water under normal atmospheric pressure, and uniformly soaking the product in the soaking auxiliary material to reach a state of product soaking saturation;

in the sixth step: and (2) loading the quick-frozen tricholoma matsutake raw materials into a dehydration equipment cage, placing the material cage filled with frozen products into negative pressure vacuum low-temperature oil bath dehydration equipment, setting a parameter automatic oil bath for dehydration, wherein the oil bath temperature is 90 +/-2, the dehydration time is 70 minutes, automatically starting a centrifugal oil throwing device after the oil bath dehydration is finished, and the time is 3 minutes according to the set parameter value of 400 r/minute.

2. The method for processing instant red pine mushroom according to claim 1, wherein: in the third step and the fifth step, the tunnel temperature reaches-30 ℃ to-35 ℃ in the whole quick-freezing process, the product can be frozen only in about 15 minutes from the feed inlet to the discharge outlet, and the central temperature of the quick-frozen product is guaranteed to be below-18 ℃.

3. The method for processing instant red pine mushroom according to claim 1, wherein: in the fourth step, the dipping auxiliary materials and the proportion are as follows: blending 30% of maltose and 5% of dextrin drinking water with 65% of a dipping solution with the sugar degree of 35 refraction degrees, wherein the dipping material and the dipping solution are 1: 1.5; the dipping time is 6-8 hours.

4. The method for processing instant red pine mushroom according to claim 1, wherein: in the sixth step, the heat-conducting medium used for oil bath dehydration is palm oil, the acid value of the palm oil is less than 1.5(KOH)/(mg/g), and the peroxide value is less than 0.20g/100g, so as to execute the standard of internal control; .

5. The method for processing instant red pine mushroom according to claim 1, wherein: the eighth step is: and (4) taking the mixture out of the pot, immediately pouring the mixture into a cooling platform, and seasoning and stirring the mixture when the temperature of the mixture is reduced to about 45 ℃.

6. The method for processing instant red pine mushroom according to claim 1, wherein: in the first step: the method specifically comprises the following steps:

raw material acceptance inspection: picking according to the specification required by the processing technology, selecting raw materials according to the production requirement, and removing unqualified raw materials and various impurities;

cutting: subtracting mycorrhiza, and separating raw materials with different sizes and specifications according to a preset standard for respectively distinguishing and processing;

rinsing: the raw materials are put into a rinsing machine for cleaning, and are sterilized according to the food requirement standard, and soil, culture medium and impurities on the surfaces of the raw materials are washed away, so that the water-removing and pre-cooking standard is achieved.

7. The method for processing instant red pine mushroom according to claim 1, wherein: in the sixth step, the oil content of the produced product is below 24%, and the water content is below 2.5%.

8. The method for processing instant red pine mushroom according to claim 6, wherein: the rinsing procedure adopts a mode of cleaning by spray water and rinsing by two paths of bubble water.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a processing method of instant tricholoma matsutake.

Background

The existing edible fungi refer to edible mushroom (large fungi) with large fruiting body, and are commonly called mushroom. More than 350 kinds of edible fungi are known in China, and most of the edible fungi belong to the subphylum basidiomycotina. Common edible fungi include: lentinus Edodes, straw mushroom, Agaricus campestris, Auricularia, Tremella, Hericium Erinaceus, caulis Bambusae in Taeniam, Tricholoma matsutake, Russula vinifera, Ganoderma, Cordyceps, truffle, Pleurotus nebrodensis, and Boletus edulis; a few belong to the subdivision ascomycotina, among which are: morchella, saddle fungus, truffle, etc. The fungi are respectively grown in different regions and different ecological environments.

The instant tricholoma matsutake is a food variety of edible fungi, and the existing processing mode has certain defects, so that the nutritional ingredients and the special flavor of the fungi are easily lost.

Disclosure of Invention

The invention provides a processing method of instant tricholoma matsutake, and aims to solve the problems in the prior art.

The invention is realized in this way, the processing method of instant red pine mushroom includes the following steps: step one, preparing raw materials; step two, deactivating enzymes and pre-cooking; step three, quick-freezing at low temperature; thawing and soaking at normal pressure; fifthly, quick freezing at low temperature; step six, performing vacuum oil bath; step seven, vacuum deoiling; step eight, cooling and seasoning; step nine, sorting; step ten, detecting metal; step eleven, packaging and warehousing;

in the first step, the raw material is treated in a root cutting and cleaning mode;

in the second step, salt water is adopted for sterilization, and the mass of the salt accounts for three thousandths of the total mass of the salt water; in addition, the water-removing temperature is more than 98 ℃, and the time is more than 4 minutes;

in the third step and the fifth step, a flow-state type low-temperature quick-freezing tunnel is adopted;

in the fourth step: slowly thawing by normal temperature running water under normal atmospheric pressure, and uniformly soaking the product in the soaking auxiliary material to reach a state of product soaking saturation;

in the sixth step: and (2) loading the quick-frozen tricholoma matsutake raw materials into a dehydration equipment cage, placing the material cage filled with frozen products into negative pressure vacuum low-temperature oil bath dehydration equipment, setting a parameter automatic oil bath for dehydration, wherein the oil bath temperature is 90 +/-2, the dehydration time is 70 minutes, automatically starting a centrifugal oil throwing device after the oil bath dehydration is finished, and the time is 3 minutes according to the set parameter value of 400 r/minute.

Preferably, in the third step and the fifth step, the tunnel temperature in the whole quick-freezing process reaches-30 ℃ to-35 ℃, the product can be frozen only in about 15 minutes from the feed inlet to the discharge outlet, and the central temperature of the quick-frozen product is guaranteed to be below-18 ℃.

Preferably, in the fourth step, the impregnation auxiliary materials and the proportion are as follows: blending 30% of maltose and 5% of dextrin drinking water with 65% of a dipping solution with the sugar degree of 35 refraction degrees, wherein the dipping material and the dipping solution are 1: 1.5; the dipping time is 6-8 hours.

Preferably, in the sixth step, the heat-conducting medium used for oil bath dehydration is palm oil, the acid value of the palm oil is less than 1.5(KOH)/(mg/g), and the peroxide value is less than 0.20g/100g, so as to execute the standard of internal control; .

Preferably, the step eight is: and (4) taking the mixture out of the pot, immediately pouring the mixture into a cooling platform, and seasoning and stirring the mixture when the temperature of the mixture is reduced to about 45 ℃.

Preferably, in the step one: the method specifically comprises the following steps:

raw material acceptance inspection: picking according to the specification required by the processing technology, selecting raw materials according to the production requirement, and removing unqualified raw materials and various impurities;

cutting: subtracting mycorrhiza, and separating raw materials with different sizes and specifications according to a preset standard for respectively distinguishing and processing;

rinsing: the raw materials are put into a rinsing machine for cleaning, and are sterilized according to the food requirement standard, and soil, culture medium and impurities on the surfaces of the raw materials are washed away, so that the water-removing and pre-cooking standard is achieved.

Preferably, in the sixth step, the oil content of the finished product is below 24%, and the moisture content is below 2.5%.

Preferably, the rinsing process adopts a mode of rinsing by spraying water and rinsing by two times of bubble water.

Compared with the prior art, the invention has the beneficial effects that: according to the processing method of the instant tricholoma matsutake, the fluid-state low-temperature quick-freezing tunnel is adopted, so that the internal tissue structure of a frozen product is fluffy to form a reticular crystal, the original shape and color of the product can be better kept, and the purpose of keeping freshness and nutrition at low temperature without loss is achieved. The organization structure in the product can not be damaged by adopting normal-temperature running water for slow thawing under the environment of normal atmospheric pressure. The red pine mushroom subjected to vacuum oil bath is crisp, fragrant, sweet and delicious in taste, the nutrition of the red pine mushroom is greatly kept, basically, the loss of the nutrition ingredients is avoided, more than 90% of the nutrition ingredients are kept, and the color, the taste and the shape are not changed.

Drawings

FIG. 1 is a schematic flow chart of the processing method of instant red pine mushroom of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Referring to fig. 1, the present invention provides a technical solution: the processing method of the instant tricholoma matsutake comprises the following steps:

step one, preparing raw materials:

1) raw material acceptance inspection: picking according to the specification required by the processing technology, and the phenomenon of non-conformity such as diseases, rottenness, umbrella opening, peculiar smell, heterochrosis and the like can not occur. The pesticide residue heavy metal is not beyond the standard and should meet the national processing standard of edible agricultural products.

2) Cutting: the mycorrhiza is subtracted, the mycorrhiza trimming needs to be thorough, the qualified rate reaches 100%, and raw materials with different sizes and specifications are separated according to a preset standard to be respectively distinguished and processed.

3) Rinsing: rinsing is clean and thorough, foreign matters such as silt and the like cannot be detected, and the rinsing is carried out by adopting spray water and adding two paths of bubble water.

Step two, enzyme deactivating and precooking: sterilizing by adopting salt water, wherein the mass of the salt accounts for three thousandths of the total mass of the salt water; the enzyme deactivation temperature is above 98 ℃ and the time is above 4 minutes. Through the steps, the product can be thoroughly killed and is not cooked, the effects of killing enzyme and preventing browning are achieved, a certain color protection and sterilization effect is achieved by adding three thousandth of edible salt into the water-removing water, and no artificial pigment and color fixative preservative are added in the whole water-removing processing process for ensuring the original ecology of the processed product.

Step three, quick-freezing at low temperature: a flow-state type low-temperature quick-freezing tunnel is adopted. The tunnel temperature in the whole quick-freezing process reaches-30 ℃ to-35 ℃, the product can be frozen only in about 15 minutes from the feed inlet to the discharge outlet, and the central temperature of the quick-frozen product is guaranteed to be below-18 ℃. The internal organization structure of the frozen product is fluffy to form a reticular crystal, so that the original shape and color of the product can be better kept, and the low-temperature fresh-keeping nutrition is realized without loss.

And step four, thawing and impregnating at normal pressure: the organization structure in the product is not damaged by adopting normal-temperature running water for slow thawing under the environment of normal atmospheric pressure, and then the product is uniformly impregnated in place to reach the state of product impregnation saturation. The impregnation auxiliary materials and the proportion are as follows: blending 30% of maltose and 5% of dextrin drinking water with 65% of a dipping solution with the sugar degree of 35 refraction degrees, wherein the dipping material and the dipping solution are 1: 1.5; the dipping time is 6-8 hours.

Step five, quick freezing at low temperature: a flow-state type low-temperature quick-freezing tunnel is adopted. The tunnel temperature in the whole quick-freezing process reaches-30 ℃ to-35 ℃, the product can be frozen only in about 15 minutes from the feed inlet to the discharge outlet, and the central temperature of the quick-frozen product is guaranteed to be below-18 ℃. The internal organization structure of the frozen product is fluffy to form a reticular crystal, so that the original shape and color of the product can be better kept, and the low-temperature fresh-keeping nutrition is realized without loss.

Step six, vacuum oil bath: and (2) loading the quick-frozen tricholoma matsutake raw materials into a dehydration equipment cage, placing the material cage filled with frozen products into negative pressure vacuum low-temperature oil bath dehydration equipment, setting a parameter automatic oil bath for dehydration, wherein the oil bath temperature is 90 +/-2, the dehydration time is 70 minutes, automatically starting a centrifugal oil throwing device after the oil bath dehydration is finished, and the time is 3 minutes according to the set parameter value of 400 r/minute. The heat-conducting medium used for oil bath dehydration is palm oil, the acid value of the palm oil is less than 1.5(KOH)/(mg/g), and the peroxide value is less than 0.20g/100g, so as to execute the standard of internal control. The oil content of the prepared product is below 24%, and the water content is below 2.5%. The red pine mushroom processed by the process flow is crisp, fragrant, sweet and delicious in taste, the nutrition of the red pine mushroom is greatly kept, basically, the nutrition ingredients are not lost, more than 90% of the nutrition ingredients are kept, and the color, the taste and the shape of the red pine mushroom are not changed. The whole processing process does not add any additive.

And seventhly, deoiling in vacuum.

Step eight, cooling and seasoning: and (4) taking the mixture out of the pot, immediately pouring the mixture into a cooling platform, and seasoning and stirring the mixture when the temperature of the mixture is reduced to about 45 ℃. The temperature is lower than 45 ℃, the phenomenon of poor adhesion effect of the seasoning and uneven seasoning mixing can occur, the temperature is higher than 45 ℃, the seasoning is easy to change color at high temperature, the seasoning mixing proportion is generally not more than 5%, and the seasoning mixing proportion can be adjusted up and down according to the personal taste of consumers.

Step nine, sorting: and (4) sorting the crispy red pine mushrooms mixed with the seasoning to select products with deformity, color difference and the like which do not meet the specification requirements.

Step ten, metal detection: and (3) passing the selected genuine tricholoma matsutake through a metal detector, and detecting whether metal or foreign matter impurities exist in the tricholoma matsutake.

Step eleven, packaging and warehousing: and packaging the crisp pinus densiflora subjected to gold detection according to the gram weight of the specification, and then warehousing.

Wherein, the procedure after the dehydration of the oil bath needs to be finished in the environment of a clean workshop. Environmental microorganisms are not overproof, and escherichia coli is not detected.

According to the processing method of the instant tricholoma matsutake, the fluid-state low-temperature quick-freezing tunnel is adopted, so that the internal tissue structure of a frozen product is fluffy to form a reticular crystal, the original shape and color of the product can be better kept, and the purpose of keeping freshness and nutrition at low temperature without loss is achieved. The organization structure in the product can not be damaged by adopting normal-temperature running water for slow thawing under the environment of normal atmospheric pressure. The red pine mushroom subjected to vacuum oil bath is crisp, fragrant, sweet and delicious in taste, the nutrition of the red pine mushroom is greatly kept, basically, the loss of the nutrition ingredients is avoided, more than 90% of the nutrition ingredients are kept, and the color, the taste and the shape are not changed.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.