论文部分内容阅读
蘑菇是人们喜爱的保健食品,但蘑菇采收以后,保存十分不便,因为温度稍高,蘑菇容易腐烂变质,温度稍低则使之萎缩、变色,下面介绍2种不改变蘑菇原有风味的蘑菇保鲜新技术: 1.速冻保鲜法。①杀青烫煮:速冻前先应杀青烫煮,方法是在110℃沸水中加1.3％的柠檬酸,这蘑菇迅速煮沸2分钟,每100公斤沸水一次要煮烫15公斤蘑菇。烫煮时,投料后水能即开为好,需不断搅拌,使之受热均匀,烫煮后的蘑菇要求熟而不烂,并且沸水的PH应保持在3—3.5之间,若PH升高,应添加适量的柠檬酸。②迅速冷却:烫煮后应迅
Mushrooms are people’s favorite health food, but the recovery of mushrooms after storage is very inconvenient, because the temperature is slightly higher, the mushroom perishable metamorphosis, the temperature is slightly lower it makes the shrinkage, discoloration, the following two kinds of mushrooms do not change the original flavor of mushrooms Fresh new technology: 1. Frozen preservation method. ① kill hot cook: quick-frozen before slaughtering should be done by adding 1.3% boiling water at 110 ℃ citric acid, the mushroom quickly boiled for 2 minutes, once every 100 kg of boiling water to cook 15 kilograms of mushrooms hot. When boiling, the water can be opened as soon as possible after feeding, and it needs constant stirring to make it evenly heated. The boiled mushrooms are required to be cooked but not rotten, and the boiling water PH should be kept between 3-3.5. If the PH is increased , Should add the right amount of citric acid. ② rapid cooling: should be promptly heated after boiling