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Preparation method for quick-frozen boletus mushrooms
The porcini mushroom is a wild edible fungus that is rich in nutrients, boasts a unique and delicious flavor, has a tender texture, and is highly favored by consumers both at home and abroad. Among export-oriented edible mushroom products that generate foreign exchange earnings, the porcini mushroom has consistently maintained its position. Very high Status. In the past, the main forms of porcini mushroom products for export or domestic sales were salted porcini and dried porcini slices. However, with advancements in technology, Quick-frozen porcini mushrooms It is gradually replacing the salt-crusted bolete and becoming the mainstream product.
However, due to differences in the quick-freezing production processes and freezing parameters used for cep mushrooms, the quality of quick-frozen cep mushrooms varies considerably. The primary issue associated with current production processes and freezing parameters is that during quick freezing, excessively large ice crystals form in the intercellular spaces of cep mushroom tissues, causing intracellular water to leak out. As a result, upon thawing, these mushrooms lose significant amounts of juice, undergo substantial color changes, and completely lose their original characteristics, thereby compromising product quality. Therefore, there is a need to develop a quick-freezing method that allows cep mushrooms to retain their original color and crisp texture after thawing, thus enhancing the overall quality of quick-frozen cep mushrooms. Now, let’s take a closer look at the preparation method for quick-frozen cep mushrooms!
Therefore, the objective of the present invention is to provide a quick-frozen Boletus edulis mushroom, as well as a method and apparatus for its quick-freezing, that can at least partially address the aforementioned problems and thereby resolve the issues mentioned above.
1) Divide the washed and sliced boletus mushrooms according to certain standards;
2) Color protection: Soak the sliced boletes in an aqueous solution for 1–2 hours;
3) After blanching and color-fixing the boletus mushrooms, blanch them in 80°C (95°C) clean water for 3 to 10 minutes.
4) After blanching the porcini mushrooms in hot water, cool them in water at 10°C.
5) After cooling, centrifuge the rehydrated porcini mushrooms to remove excess water.
6) Preservation allows the water buffalo mushroom to remain fresh for 23 hours at 13°C;
7) Quick freezing involves rapidly freezing the preserved boletus mushrooms at -40 to -50°C for 15 to 20 minutes.
8) Packaging according to I 3C packaging;
Made through the following steps: Quick-frozen porcini mushrooms
1) Divide the washed and sliced boletus mushrooms according to certain standards;
2) Color protection: Soak the sliced boletes in an aqueous solution for 12 hours.
3) After blanching and color-fixing the boletus mushrooms, blanch them in 80°C (95°C) clean water for 3 to 10 minutes.
4) After blanching the porcini mushrooms in hot water, cool them in water at 10°C.
5) After cooling, centrifuge the rehydrated porcini mushrooms to remove excess water.
6) Preservation allows the water buffalo mushroom to remain fresh for 23 hours at 13°C;
7) Quick freezing involves rapidly freezing the preserved boletus mushrooms at -40 to -50°C for 15 to 20 minutes.
8) I 3C-packaged quick-frozen porcini mushrooms;
9) Store the refrigerated packaged porcini mushrooms at -17 to -19°C.
Quick-frozen Boletus edulis and a method for quick-freezing Boletus edulis. Quick-frozen porcini mushrooms The product is manufactured through the following processes: cutting, protection, bleaching, dehydration, preservation, quick-freezing, packaging, and refrigeration. The present invention also relates to a dividing device, an impregnation device, a bleaching device, a cooling device, a dehydration device, a preservation device, a quick-freezing device, a packaging device, and a refrigeration device.
The above is an introduction to the preparation method of quick-frozen boletus mushrooms. If you’d like to learn more about this topic, feel free to contact us anytime!
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