Edible mushroom texture deterioration inhibition method and processing method of prepared dish
The invention belongs to the technical field of deep processing of edible mushrooms, and particularly relates to an edible mushroom texture deterioration inhibition method and a processing technology of a prepared dish (fresh-cut edible mushroom slices). The texture deterioration inhibition method c...
Gespeichert in:
| Hauptverfasser: | , , , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | TIAN GUANGRUI XU FANGFANG WEI SHUXIN GAO SHUAIPING WANG ANJIAN CUI GUOMEI ZHANG SHAONAN WANG RUIJUAN LI SHUNFENG LIU LINA |
| description | The invention belongs to the technical field of deep processing of edible mushrooms, and particularly relates to an edible mushroom texture deterioration inhibition method and a processing technology of a prepared dish (fresh-cut edible mushroom slices). The texture deterioration inhibition method comprises the following steps: successively placing shiitake mushroom slices in an impregnation liquid A and an impregnation liquid B, adopting a pulse negative pressure impregnation method to improve the impregnation efficiency and effect, and then placing the shiitake mushroom slices in an impregnation liquid C to inhibit microbial contamination. The dish preparation comprises the following steps: (1) picking and cleaning; (2) low-temperature blanching; (3) cooling and slicing; (4) pulse negative pressure impregnation; and (5) bagging and sterilizing. The fresh edible mushrooms are used as raw materials, the texture deterioration of the edible mushrooms is inhibited, the color and luster of the product are protect |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN118160775A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN118160775A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN118160775A3</originalsourceid><addsrcrecordid>eNqNirEKwjAURbM4iPoPzw8QDKJ1lVJxcnK2pM2tedDkhSQFP18R3Z3O4XDm6t5Y7kaQn7JLIp4KnmVKIIuCxJJMYQnEwXHHH_UoTiyZYCkm6ZEzh8evyvCOiCbBkuXslmo2mDFj9eVCrc_Nrb5sEKVFjqZHQGnrq9ZHfdhW1f60--d5AbejPWU</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Edible mushroom texture deterioration inhibition method and processing method of prepared dish</title><source>esp@cenet</source><creator>TIAN GUANGRUI ; XU FANGFANG ; WEI SHUXIN ; GAO SHUAIPING ; WANG ANJIAN ; CUI GUOMEI ; ZHANG SHAONAN ; WANG RUIJUAN ; LI SHUNFENG ; LIU LINA</creator><creatorcontrib>TIAN GUANGRUI ; XU FANGFANG ; WEI SHUXIN ; GAO SHUAIPING ; WANG ANJIAN ; CUI GUOMEI ; ZHANG SHAONAN ; WANG RUIJUAN ; LI SHUNFENG ; LIU LINA</creatorcontrib><description>The invention belongs to the technical field of deep processing of edible mushrooms, and particularly relates to an edible mushroom texture deterioration inhibition method and a processing technology of a prepared dish (fresh-cut edible mushroom slices). The texture deterioration inhibition method comprises the following steps: successively placing shiitake mushroom slices in an impregnation liquid A and an impregnation liquid B, adopting a pulse negative pressure impregnation method to improve the impregnation efficiency and effect, and then placing the shiitake mushroom slices in an impregnation liquid C to inhibit microbial contamination. The dish preparation comprises the following steps: (1) picking and cleaning; (2) low-temperature blanching; (3) cooling and slicing; (4) pulse negative pressure impregnation; and (5) bagging and sterilizing. The fresh edible mushrooms are used as raw materials, the texture deterioration of the edible mushrooms is inhibited, the color and luster of the product are protect</description><language>chi ; eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240611&DB=EPODOC&CC=CN&NR=118160775A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240611&DB=EPODOC&CC=CN&NR=118160775A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TIAN GUANGRUI</creatorcontrib><creatorcontrib>XU FANGFANG</creatorcontrib><creatorcontrib>WEI SHUXIN</creatorcontrib><creatorcontrib>GAO SHUAIPING</creatorcontrib><creatorcontrib>WANG ANJIAN</creatorcontrib><creatorcontrib>CUI GUOMEI</creatorcontrib><creatorcontrib>ZHANG SHAONAN</creatorcontrib><creatorcontrib>WANG RUIJUAN</creatorcontrib><creatorcontrib>LI SHUNFENG</creatorcontrib><creatorcontrib>LIU LINA</creatorcontrib><title>Edible mushroom texture deterioration inhibition method and processing method of prepared dish</title><description>The invention belongs to the technical field of deep processing of edible mushrooms, and particularly relates to an edible mushroom texture deterioration inhibition method and a processing technology of a prepared dish (fresh-cut edible mushroom slices). The texture deterioration inhibition method comprises the following steps: successively placing shiitake mushroom slices in an impregnation liquid A and an impregnation liquid B, adopting a pulse negative pressure impregnation method to improve the impregnation efficiency and effect, and then placing the shiitake mushroom slices in an impregnation liquid C to inhibit microbial contamination. The dish preparation comprises the following steps: (1) picking and cleaning; (2) low-temperature blanching; (3) cooling and slicing; (4) pulse negative pressure impregnation; and (5) bagging and sterilizing. The fresh edible mushrooms are used as raw materials, the texture deterioration of the edible mushrooms is inhibited, the color and luster of the product are protect</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNirEKwjAURbM4iPoPzw8QDKJ1lVJxcnK2pM2tedDkhSQFP18R3Z3O4XDm6t5Y7kaQn7JLIp4KnmVKIIuCxJJMYQnEwXHHH_UoTiyZYCkm6ZEzh8evyvCOiCbBkuXslmo2mDFj9eVCrc_Nrb5sEKVFjqZHQGnrq9ZHfdhW1f60--d5AbejPWU</recordid><startdate>20240611</startdate><enddate>20240611</enddate><creator>TIAN GUANGRUI</creator><creator>XU FANGFANG</creator><creator>WEI SHUXIN</creator><creator>GAO SHUAIPING</creator><creator>WANG ANJIAN</creator><creator>CUI GUOMEI</creator><creator>ZHANG SHAONAN</creator><creator>WANG RUIJUAN</creator><creator>LI SHUNFENG</creator><creator>LIU LINA</creator><scope>EVB</scope></search><sort><creationdate>20240611</creationdate><title>Edible mushroom texture deterioration inhibition method and processing method of prepared dish</title><author>TIAN GUANGRUI ; XU FANGFANG ; WEI SHUXIN ; GAO SHUAIPING ; WANG ANJIAN ; CUI GUOMEI ; ZHANG SHAONAN ; WANG RUIJUAN ; LI SHUNFENG ; LIU LINA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN118160775A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>TIAN GUANGRUI</creatorcontrib><creatorcontrib>XU FANGFANG</creatorcontrib><creatorcontrib>WEI SHUXIN</creatorcontrib><creatorcontrib>GAO SHUAIPING</creatorcontrib><creatorcontrib>WANG ANJIAN</creatorcontrib><creatorcontrib>CUI GUOMEI</creatorcontrib><creatorcontrib>ZHANG SHAONAN</creatorcontrib><creatorcontrib>WANG RUIJUAN</creatorcontrib><creatorcontrib>LI SHUNFENG</creatorcontrib><creatorcontrib>LIU LINA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TIAN GUANGRUI</au><au>XU FANGFANG</au><au>WEI SHUXIN</au><au>GAO SHUAIPING</au><au>WANG ANJIAN</au><au>CUI GUOMEI</au><au>ZHANG SHAONAN</au><au>WANG RUIJUAN</au><au>LI SHUNFENG</au><au>LIU LINA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Edible mushroom texture deterioration inhibition method and processing method of prepared dish</title><date>2024-06-11</date><risdate>2024</risdate><abstract>The invention belongs to the technical field of deep processing of edible mushrooms, and particularly relates to an edible mushroom texture deterioration inhibition method and a processing technology of a prepared dish (fresh-cut edible mushroom slices). The texture deterioration inhibition method comprises the following steps: successively placing shiitake mushroom slices in an impregnation liquid A and an impregnation liquid B, adopting a pulse negative pressure impregnation method to improve the impregnation efficiency and effect, and then placing the shiitake mushroom slices in an impregnation liquid C to inhibit microbial contamination. The dish preparation comprises the following steps: (1) picking and cleaning; (2) low-temperature blanching; (3) cooling and slicing; (4) pulse negative pressure impregnation; and (5) bagging and sterilizing. The fresh edible mushrooms are used as raw materials, the texture deterioration of the edible mushrooms is inhibited, the color and luster of the product are protect</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN118160775A |
| source | esp@cenet |
| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Edible mushroom texture deterioration inhibition method and processing method of prepared dish |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-04T03%3A27%3A48IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=TIAN%20GUANGRUI&rft.date=2024-06-11&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN118160775A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |