平菇脯的研制

Study on the Production of Preserved Pleurotus sajor-caju

以平菇为原料,在不添加防腐剂、食用色素、香精的前提下,研制出色香味具全的食用菌脯产品;同时对其工艺条件进行探讨,获得生产平菇脯的工艺流程及工艺参数.平菇脯的制作采用1%～2%(体积分数)的石灰水乳浊液脱粘4h,硬化采用1%～2.5%(体积分数)的氯化钙溶液,在常温常压下浸泡处理2h,最后采用二次真空浸糖,得到组织饱满、具平菇风味、口感好的浅白色半透明产品.该方法可作为食用菌资源开发利用的又一深加工途径.

Tasty and colourful preserved Pleurotus sajor-caju was made without adding any antiseptics, colors and aromatics. Technical process and parameters were： Pleurotus sajor-caju was demulsified with 1% - 2% limewater for 4 h, rigidified with 1% - 2. 5 % calcium chloride and soaked under room temperature and room pressure for 2 h, and then soaked in sugar twice under vacuum. Thus the delicious semi-transparent preserved mushroom with Pleurotus sajor-caju flavour was made. This could be another way to utilize the edible fungus resource.