食用菌/黄喉复合食品加工保藏技术  

Processing and preservation of combined food of edible fungi and yellow throat

作　　者：刘达玉[1] 郑林用[2] 刘海强[3] 李宗堂[1] 张秀芬[1] 尹显华[1] 

机构地区：[1]成都大学,成都610106 [2]四川省农业科学院,成都610066 [3]四川理工学院,自贡643000

出　　处：《食品科技》2015年第3期29-32,共4页Food Science and Technology

基　　金：成都市八大产业食用菌重大项目(成财教2013265号);四川省特色产业链培育项目(川财教2014132号)

摘　　要：以食用菌(杏鲍菇)为原料,经护色、切片、预煮、盐渍、脱盐等工序制备半成品,动物的黄喉经漂洗、脱腥、预煮、增味等预处理后,将二者按一定比例搭配后,再拌入肉味香精及其他香辛辅料,从而实现荤素原料的合理搭配。产品组织脆嫩,主要作为佐餐食品及休闲食品。采用天然生物保鲜、酸渍及热力杀菌协同保藏技术,经过常压杀菌,在冷藏条件下,保质期可达9个月以上。The semi-finished products were prepared with edible fungi （Pleurotus eryngii） as raw material by color-protecting, slicing, pre-cooking, salting, desalting process. The animal＇s yellow throat was pretreated, such as rinsing, deodorizing, pre-cooking, flavoring. They were mixed by adding meat flavour and other spicy accessories, The tissue of products taste crisp which are mainly used as leisure food. The shelf life using the natural biological preservatives, acid pickling and thermal sterilization can reach more than nine months under the condition of cold storage.

关 键 词：食用菌 杏鲍菇 黄喉 冷藏 生物保鲜 

分 类 号：TS205[轻工技术与工程—食品科学]