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真姬菇(Hypsizygus marmoreus)又名玉蕈,属担子菌纲,伞菌目,白蘑科,玉蕈属,是近年发展起来具有较高栽培前途的一种食用菌.其营养丰富,干品中含粗蛋白24.7%,氨基酸总量17.7%.其中赖氨酸和精氨酸含量高于一般菇类.风味独特,具有海蟹之鲜味,鲍鱼之香美.食之滑爽脆嫩,火煮不软,是上层的菌蕈佳肴.目前国内出口产品多以盐渍为主,虽然制作和运输简单、成本较低,但对菇体营养成分破坏大,口感和风味下降.而保鲜品受到技术及运输条件制约,出口未能形成规模.为进一步开拓市场,保证出口质量,我们对真姬菇的产后加工进行探讨,研究发现利用1号罐的罐藏方法,可以较好解决以上问题.
Hypsizygus marmoreus, also known as Tamarindus, is a fungus that belongs to Basidiomycetes, Agaricus, Caprifoliaceae, and Muscaria, and is an edible fungus that has been cultivated for a long time in recent years. Containing 24.7% of crude protein, the total amino acid content of 17.7%, of which lysine and arginine content higher than the general mushrooms. Unique flavor, with seafood flavor of crabs, abalone of the United States. Cooking is not soft, is the upper bacteria fungus dishes. At present, the main export of domestic products to salinitis, although the production and transport simple, low cost, but the destruction of the mushroom body nutrients, taste and flavor decreased while the preservation of goods by Technology and transportation conditions, the export failed to form a scale.In order to further develop the market and ensure the export quality, we discussed the post-production processing of Pleurotus nebrodensis and found that using the tank-storage method of No.1 tank can better solve the above problems.