CN102919824B - Processing method for improving quality of canned edible mushrooms - Google Patents

Abstract

The invention provides a processing method for improving the quality of canned edible mushrooms. The processing method comprises the following process flows of preparing for raw materials (dried edible mushrooms), re-watering, fixing colors, spin-drying, tumbling and seasoning in vacuum, packaging in vacuum, sterilizing at high temperature under high pressure and storing. According to the processing method for improving the quality of the canned edible mushrooms, the greatest obstacle of brown stain of dried products is overcome, and the canned edible mushrooms have the advantages of high production efficiency, long storage time, instant eating after opening bags, nutrition and delicious taste, can be subjected to mass industrial production and has the characteristics of the edible mushrooms and the function of health care. According to the processing method, a compound color fixative and carboxymethylcellulose with a certain concentration are adopted to treat, by combining a vacuum tumbling process, a proper process is adopted by aiming at different small pack snack canned edible mushrooms, and snack soft cans having good quality and a long shelf period can be finally obtained; and various defects caused by severe brown stain or irrigation treatment of a product sterilization process are overcome.

Description

A processing method for improving the quality of canned edible mushrooms

(1) Technical field

The invention relates to a processing method for improving the quality of canned edible mushrooms.

(2) Background technology

Edible Fungi (Edible Fungi) is a general term for a class of edible, large-scale higher fungi with fleshy or gelatinous fruiting bodies, such as shiitake mushrooms, tea tree mushrooms, white fungus, fungus, ganoderma, etc., which are delicious and crispy in taste , deeply loved by consumers. Research on the efficacy of edible fungi in improving human immune function and anti-cancer has also received more and more attention and recognition from researchers.

Due to the seasonality and nutritional value of edible fungi, their prices are relatively high, and they are high-end products. Edible mushrooms can be processed into cans, which can not only achieve the purpose of long-term storage, but also better maintain the original shape and flavor. Therefore, the edible mushrooms currently on the market appear in the form of soup-filled cans, because the fresh raw materials of edible mushrooms have a water content of more than 85%, and are rich in phenolic substances and polyphenol oxidase; the soup is soaked for a long time, and the tissue is soft and rotten. It loses its nutrients and umami substances, and after high-temperature sterilization, it will brown seriously, which reduces the acceptance of consumers, and the color of dried edible fungi has always been the most critical step that plagues production. In order to further open up the edible mushroom canned product market, it is necessary to break through the technical bottleneck of the product's color and taste while ensuring the shelf life of the product. This research plays a vital role in expanding the production and sales scale of enterprises and improving the economic benefits of enterprises.

Carboxymethyl cellulose (CMC), which is a carboxymethyl group substitution product of cellulose, is not only a good emulsification stabilizer and thickener in food applications, but also has excellent freezing and melting stability, and can improve product quality. flavor and prolong storage time. Form a stable emulsified dispersion with vegetable oil, prevent oil-water stratification, and enable it to form a stable homogeneous emulsion. At the same time, it improves the cohesiveness of the product tissue and the uniformity and water holding effect of the internal structure of the product, and prevents the browning of the mushroom body caused by the oxidation of the residual air in the gap of the mushroom body. It has not been fully developed and utilized in canned edible mushrooms. In order to further develop canned edible mushroom resources, especially to effectively control the water content of edible fungi, it is necessary to provide some scientific theoretical reference for the improvement of the texture and stability of canned food by carboxymethyl cellulose (CMC).

(3) Contents of the invention

The purpose of the invention is to provide a processing method capable of improving the quality of canned edible mushrooms.

The technical scheme adopted in the present invention is:

A processing method for improving the quality of canned edible fungi, said method comprising:

(1) Rehydration: Soak the dried mushroom products in running water (flowing tap water) for 10-20 minutes, and then soak in still water (stationary tap water) for 1-2 hours; the raw material requirements are no mildew, no impurities, and no other Dried mushrooms, dried mushroom products with uniform size and stable color;

(2) Color fixation: Drain the soaked edible fungi, pour them into a tank with a fixative solution, and soak for 10-30 minutes; the quality composition of the fixer solution is as follows: 0.1%-1% sodium chloride, lemon Acid 0.1%~0.5%, EDTA-2Na (disodium ethylenediamine tetraacetate) 0.05~0.10%, solvent is water;

(3) Drain water: take out the edible fungus after fixing the color, and centrifuge in a centrifuge pot for 10~20s to remove the surface moisture;

(4) Seasoning: Put the drained edible fungus into a vacuum tumbler and seasoning, control the vacuum degree at 0.8~1.0MPa, and tumble for 1 hour (this is the total time, and the operation is intermittent operation, that is, Knead for 1-5 minutes and then rest for 1-5 minutes); the seasoning is based on the mass of edible fungus (after draining) and the composition is: 1-1.5% of edible salt, 1.5-2.0% of cooking wine, 2-2.5% of vegetable oil %, ginger 0.1~0.25%, monosodium glutamate 0.5~1.0%, white sugar 1.0~2.0%, chili powder 0.5~1.2%, CMC 0.1~0.3%, Vc 0.2~0.5%; the ginger needs to be crushed;

(5) Post-processing: seasoned edible mushrooms are vacuum-packed, sterilized under high temperature and high pressure (121°C, 30MPa, 10-20min), and then refrigerated at 0-10°C.

Preferably, the seasoning composition in step (5) is: 1.25% edible salt, 1.78% cooking wine, 2.23% vegetable oil, 0.18% ginger, 0.71% monosodium glutamate, 1.78% white sugar, 0.89% chili powder, 0.2% CMC, 0.4 Vc %.

The edible fungi are conventional edible fungi that can be used for canning, preferably one of the following: shiitake mushrooms, tea tree mushrooms, black fungus, white fungus, mushrooms, straw mushrooms, and Tricholoma.

The process flow of the present invention: raw material (dried edible fungus)—rehydration—fixing color—drying—vacuum rolling seasoning—vacuum packaging—high temperature and high pressure sterilization—storage

Traditional process: raw material (fresh edible fungus)—bleaching—precooking—color protection—soup filling—boiling water sterilization—storage

The specific advantages of the process of the present invention compared with the traditional process are shown in the following table:

The canned edible mushroom processing method of the present invention overcomes the biggest obstacle of browning of dry products, has high production efficiency, long storage time, can be eaten immediately after opening the bag, and is nutritious and delicious. , a processing method of canned edible mushrooms with health care functions. Through the use of compound color-protecting agent and a certain concentration of carboxymethyl cellulose treatment, combined with the vacuum tumbling process, the appropriate process is adopted for different small-package leisure edible fungus cans, and finally you can get leisure soft cans with good quality and long shelf life , to solve the serious browning of the product sterilization process or the various disadvantages caused by soup filling.

The beneficial effects of the present invention are mainly reflected in:

(1) It is the first invention to use dry products as raw materials, which significantly improves the utilization rate

The invention uses dried edible fungus as raw material for the first time, greatly reducing raw material cost. Since fresh edible fungi are seasonal and difficult to store, and have high water content, they are prone to browning, and the production process is complicated, so it is not easy to produce in large quantities. The drying process of edible fungi will cause changes in nutritional content and quality. What the present invention adopts is the raw material of the mode of natural drying, not only is beneficial to preserve, can also improve the quality of fungus and increase nutritional value, drying can also promote the provitamin D contained in edible fungus to convert into vitamin D2; Dried product Its water activity is low, and the activity of enzymes is also inhibited, so it is easy to preserve, and the ratio of canned food made of dry products of the same weight to canned food made of fresh edible fungi is 8:1, which effectively reduces its production cost; In the middle, the rehydration process and the color protection process are carried out at the same time, saving rehydration time and water consumption. It provides favorable conditions for large-scale production of enterprises.

(2) Adopt a safer and more effective collaborative color protection scheme to solve the biggest problem of easy browning of dry products

The invention adopts sulfur-free color-protecting solution, which saves the steps of bleaching and desulfurization, and is formulated with citric acid, sodium chloride and EDTA-2Na to obviously improve the problem of enzymatic browning in the processing process. The traditional color-protecting agent is sodium pyrosulfite, but its residual SO ₂ is harmful to the human body, and further blanching and desulfurization are required. However, the citric acid in the present invention can reduce the pH value of the product and reduce the activity of polyphenol oxidase. EDTA-2Na can slow down the fading speed of the inherent pigment of the raw material and maintain its color stability. Sodium chloride can drive away oxygen in aqueous solution at a certain concentration, making it difficult for phenolic substrates to come into contact with oxygen, lowering the pH of canned food, thereby extending the shelf life better. The composite color protection solution in the present invention has further synergistic effect on the problem of inhibiting enzymatic browning and browning in the sterilization process; the 0.2% Vc added in the seasoning further prevents non-enzymatic browning in the process of sterilization and processing and storage. The browning problem played the role of icing on the cake.

(3) By controlling the water content and adding a small amount of thickener, the shelf life is better extended

In the production of canned food, the moisture content directly affects the crispness and shelf life of the product. This invention adds carboxymethyl cellulose (CMC) and vacuum tumbling process for the first time, effectively controlling the moisture content at about 60%, inactivating the enzyme activity, Increase material consistency. Since the water content of edible fungi is relatively large after rehydration, and there will still be excess water and gas remaining in the gaps inside the mushroom body after being dried, the traditional method is to use Precooking in boiling water, but the mushroom tissue shrinks and softens during the cooking process, and loses its original brittleness, while carboxymethyl cellulose has the characteristics of inactivating the enzyme activity of edible fungi and improving the cohesiveness of the product tissue, which can make the mushroom The moisture in the body condenses, and the vacuum tumbling process can further absorb water. It has been proved by experiments that the texture and taste of the product are better when the moisture content is about 60%.

(4) Specific implementation methods

The present invention is further described below in conjunction with specific embodiment, but protection scope of the present invention is not limited thereto:

Embodiment 1: the processing method of tea tree mushroom dried product soft can

a. Select 100kg of dried tea tree mushrooms without mildew, impurities and other dried mushrooms;

b. Use the ratio of mushroom to water of 1:20 for rehydration, first soak the dried tea tree mushroom in running tap water for 15 minutes, and then soak in still water for 1 hour;

c. Add the prepared composite color-protecting agent, soak for 15 minutes, rinse, and remove residual impurities; the quality composition of the color-protecting agent: 0.5% sodium chloride, 0.2% citric acid and 0.075% EDTA-2Na, the solvent is water;

d. Take out the tea tree mushroom after fixing the color, and centrifuge it in the centrifuge pot for 10s to remove the surface moisture;

e. Put the pre-prepared seasoning and tea tree mushroom into the vacuum tumbler, and put in the pre-prepared seasoning according to the weight ratio (edible salt 1.25%; cooking wine 1.78%; vegetable oil 2.23%; ginger 0.18%; 0.71% monosodium glutamate; 1.78% white sugar; 0.89% chili powder; 0.2% CMC; Roll and knead for 2 minutes, stop for 1 minute;

f. Vacuum-packed and sterilized at 121°C under high temperature and high pressure. The sterilization method is 15-20min at 121°C and 30MPa, and then cooled to room temperature.

The obtained moisture content is about 60%; the protein content is 6.5%; the color difference △E is 20~23, and the low-acidity spicy tea tree mushroom soft canned snack food.

Product sensory quality evaluation:

The finished canned tea tree mushroom has a small range of color difference, a crisp and tender texture, and a strong unique umami taste of tea tree mushroom. Accelerated Shelf Life Testing (ASLT) was used to conduct detailed inspection, evaluation and analysis. The conclusion is that the commercial storage period of this product can reach more than 12 months.

Embodiment 2: the processing method of black fungus dried product soft can

a. Select 100kg of black fungus without mildew, no impurities, and no other dried mushrooms,

b. Use the ratio of mushroom water to 1:20 for rehydration, first soak the black fungus in running tap water for 15 minutes, then soak in still water for 2 hours,

c. Add the prepared composite color-protecting agent, soak for 15 minutes, rinse, and remove residual impurities; the quality composition of the color-protecting agent: 0.5% sodium chloride, 0.2% citric acid and 0.075% EDTA-2Na, the solvent is water;

d. Take out the black fungus after color fixing, and centrifuge for 10s in a centrifuge pot to remove surface moisture;

e. Put the pre-configured seasoning and black fungus into the vacuum tumbler, and at the same time put the pre-prepared seasoning in proportion by weight (1.25% edible salt; 1.78% cooking wine; 2.23% vegetable oil; 0.18% ginger; 0.71% monosodium glutamate; 1.78% white sugar; 0.89% chili powder; 0.2% CMC; Knead for 2 minutes, stop for 1 minute;

f. Vacuum packaging is used for high temperature and high pressure sterilization. The sterilization method is 121°C, 30MPa for 10~20min, and then cooled to room temperature.

The acquired moisture content is 65%, the protein content is 7%, and the low-acidity spicy black fungus soft-canned snack food with a color difference △E of 15-20.

Product sensory quality evaluation:

The finished black fungus can has a small range of color difference, a crisp and tender texture, and a rich and unique umami taste of black fungus. Accelerated Shelf Life Testing (ASLT) was used to conduct detailed inspection, evaluation, and analysis. The conclusion is that the commercial storage period of this product is set to 12 months, which can be guaranteed.

Claims (2)

1. A processing method for improving the quality of canned edible mushrooms, said method comprising: (1) Rehydration: soak the dried edible fungus in running water for 10-20 minutes, and then soak in still water for 1-2 hours; the edible fungus is one of the following: shiitake mushroom, tea tree mushroom, black fungus, white fungus, mushroom, straw mushroom , Tricholoma; (2) Color fixation: drain the soaked edible fungus, pour it into a tank equipped with a color fixer, and soak for 10 to 30 minutes; the quality of the color fixer is composed as follows: 0.1% to 1% of sodium chloride, lemon Acid 0.1%～0.5%, EDTA-2Na 0.05～0.10%, solvent is water; (3) Drain water: take out the edible fungi after the color has been fixed, and centrifuge them in a centrifuge pot for 10-20 seconds to remove surface moisture; (4) Seasoning: put the drained edible fungus into a vacuum tumbler, and put in seasoning, control the vacuum degree at 0.08-0.1MPa, and tumble for 1 hour; the seasoning is composed of the mass of the edible fungi For: edible salt 1-1.5%, cooking wine 1.5-2.0%, vegetable oil 2-2.5%, ginger 0.1-0.25%, monosodium glutamate 0.5-1.0%, white sugar 1.0-2.0%, chili powder 0.5-1.2%, CMC0.1 ~0.3%, Vc0.2~0.5%; (5) Post-processing: seasoned edible mushrooms are vacuum-packed, sterilized and refrigerated at 0-10°C. 2. The method as claimed in claim 1, characterized in that step (4) seasoning consists of: 1.25% edible salt, 1.78% cooking wine, 2.23% vegetable oil, 0.18% ginger, 0.71% monosodium glutamate, 1.78% white sugar, capsicum Powder 0.89%, CMC 0.2%, Vc 0.4%.