阅读说明：本技术 一种金针菇盐渍品的制备方法 (Preparation method of needle mushroom salted product ) 是由 崔长青 于 2019-01-10 设计创作，主要内容包括：本发明公开了一种金针菇盐渍品的制备方法,包括以下步骤：(1)选材；(2)预处理,切除金针菇根部及疏柄,用流动水洗去杂质,在将其进入0.1％的焦亚硫酸钠中护色10-15分钟,再用流动水洗掉吸附的焦亚硫酸钠；(3)杀青处理,在沸水中加入0.1％的柠檬酸,放入护色后金针菇,杀青后用流动水冲洗至金针菇菇体中心凉透为止；(4)盐渍,在容器底部铺一层食用盐,接着一层金针菇一层盐交替铺至装满为止,2小时后,向容器内加入饱和盐水和调酸剂至没过金针菇,使容器内的pH值保持在3.5；容器口盖上卷帘,压上重物,使盐水没过金针菇菇体8-10㎝；(5)装桶。本发明在盐渍过程中,由于腌渍液的存在,赋于其特殊风味,可延长金针菇的保存期限。(The invention discloses a preparation method of a needle mushroom salted product, which comprises the following steps: (1) selecting materials; (2) pretreating, cutting the roots and the stem of the flammulina velutipes, washing off impurities by using flowing water, adding the impurities into 0.1% of sodium metabisulfite for color protection for 10-15 minutes, and washing off the adsorbed sodium metabisulfite by using flowing water; (3) deactivating enzyme, adding 0.1% citric acid into boiling water, adding color-protected needle mushroom, deactivating enzyme, and washing with flowing water until the center of needle mushroom body is completely cooled; (4) salting, namely spreading a layer of edible salt at the bottom of the container, alternately spreading a layer of flammulina velutipes and a layer of salt until the container is full, and after 2 hours, adding saturated saline and an acid regulator into the container until the container is submerged in the flammulina velutipes, so that the pH value in the container is kept at 3.5; covering a roller shutter on the container opening, pressing a heavy object to ensure that the saline water is less than 8-10 cm of needle mushroom body; (5) and (6) barreling. In the salting process, due to the existence of the salting liquid, the special flavor is given to the golden mushroom, and the storage life of the golden mushroom can be prolonged.)

1. A preparation method of a needle mushroom salted product is characterized by comprising the following steps: (1) selecting materials, namely selecting needle mushrooms with the diameter of within 1.5 cm as raw materials; (2) pretreating, cutting the roots and the stem of the flammulina velutipes, washing off impurities by using flowing water, adding the impurities into 0.1% of sodium metabisulfite for color protection for 10-15 minutes, and washing off the adsorbed sodium metabisulfite by using flowing water; (3) deactivating enzyme, adding 0.1% citric acid into boiling water, adding color-protected needle mushroom, deactivating enzyme, and washing with flowing water until the center of needle mushroom body is completely cooled; (4) salting, namely taking a proper container, firstly spreading a layer of edible salt at the bottom of the container, then alternately spreading a layer of flammulina velutipes and a layer of salt until the container is full, and after 2 hours, adding saturated saline and an acid regulating agent into the container until the container is submerged by the flammulina velutipes, so that the pH value in the container is kept at 3.5; covering a roller shutter on the container opening, pressing a heavy object to ensure that the saline water is less than 8-10 cm of needle mushroom body; (5) barreling: after 20 days of salting, quantitatively subpackaging and adding newly prepared saturated saline and acid regulating agent, and then storing or transporting outside.

2. The preparation method of the needle mushroom salted product according to claim 1, characterized in that in the water-removing treatment step, the color protection time is 5-8 minutes, and the ratio of the needle mushroom to water is 1: 5.

3. The preparation method of the needle mushroom pickled product according to claim 1, wherein the acid regulating agent comprises the following components in percentage by weight: 45% of citric acid, 50% of metaphosphoric acid and 5% of alum.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of a needle mushroom salted product.

Background

The famous flammulina velutipes is called as "eurotium pedunculatum", also known as "smallpox", paper mulberry, needle mushroom, dried mushroom, frozen mushroom, golden mushroom, etc. The needle mushroom is in the phylum of Eumycota, and preferably grows at 10-13 deg.C, so it is fruiting body of fungus of Eumycota.

The needle mushroom is rich in nutrition and smells fragrant, and analysis data shows that: each hundred grams of fresh needle mushrooms contain 253.2 milligrams of vitamin B, 10.9 milligrams of vitamin C, protein, carbohydrate, mineral substances, carotene and various amino acids and nucleic acids, wherein lysine and arginine are particularly rich, and have good effects on enhancing intelligence, height of children and development, so the needle mushroom is also named as the "intelligence-enhancing mushroom". When the needle mushroom is eaten frequently, cholesterol can be reduced, liver diseases and gastrointestinal ulcers can be prevented, the functions of a human body can be enhanced, diseases can be prevented, and the body can be kept healthy.

However, since Flammulina velutipes is not suitable for long-term storage, and is liable to yellowing and deterioration after contacting with air, so that its nutrient components are lost, and even the color of the decomposed Flammulina velutipes is golden, development of Flammulina velutipes becomes essential for production.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a preparation method of a needle mushroom salted product, which is realized by the following technical scheme:

a preparation method of a needle mushroom salted product comprises the following steps: (1) selecting materials, namely selecting needle mushrooms with the diameter of within 1.5 cm as raw materials; (2) pretreating, cutting the roots and the stem of the flammulina velutipes, washing off impurities by using flowing water, adding the impurities into 0.1% of sodium metabisulfite for color protection for 10-15 minutes, and washing off the adsorbed sodium metabisulfite by using flowing water; (3) deactivating enzyme, adding 0.1% citric acid into boiling water, adding color-protected needle mushroom, deactivating enzyme, and washing with flowing water until the center of needle mushroom body is completely cooled; (4) salting, namely taking a proper container, firstly spreading a layer of edible salt at the bottom of the container, then alternately spreading a layer of flammulina velutipes and a layer of salt until the container is full, and after 2 hours, adding saturated saline and an acid regulating agent into the container until the container is submerged by the flammulina velutipes, so that the pH value in the container is kept at 3.5; covering a roller shutter on the container opening, pressing a heavy object to ensure that the saline water is less than 8-10 cm of needle mushroom body; (5) barreling: after 20 days of salting, quantitatively subpackaging and adding newly prepared saturated saline and acid regulating agent, and then storing or transporting outside.

Preferably, in the step of water-removing treatment, the color protection time is 5-8 minutes, and the ratio of the needle mushrooms to the water is 1: 5.

Preferably, the acid regulating agent comprises the following components in proportion: 45% of citric acid, 50% of metaphosphoric acid and 5% of alum.

Compared with the prior art, the invention has the beneficial effects that:

(1) in the process of salting, the special flavor is given to the edible vegetable due to the salting effect;

(2) in the process of salting, due to the existence of the salting liquid, the storage life of the needle mushrooms can be prolonged, and the needle mushrooms are convenient to store and transport.

Detailed Description

The present invention will be further described with reference to the following specific examples, but the present invention is not limited thereto.