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    • 1. 发明公开
    • Method of preserving mushrooms
    • Verfahren zur Konservierung von Pilzen
    • EP2520173A1
    • 2012-11-07
    • EP12166677.0
    • 2012-05-03
    • Scelta Mushrooms B.V.
    • Klerken, Johannes Gerardus MariaBartels, Gerard
    • A23B7/005
    • B65B55/06A23B7/0056A23B7/148Y02P60/85
    • The invention relates to a method for preserving Agaricus bisporus mushrooms, other Agaricus spp. mushrooms, or other mushrooms that lose more than 15 wt% upon blanching, wherein optionally a relatively small amount (relative to the amount of fresh mushrooms) of additional ingredients is used, comprising the following consecutive steps: (a) Inserting clean fresh mushrooms in a plastic laminate bag; (b) Subjecting the bag with mushrooms to vacuum at a pressure of about 300 mbar or less; (c) Sealing the bag while keeping the vacuum; (d) Releasing the vacuum, and (e) Treating the bag with mushrooms at a temperature of about 60 °C or more. In this way a commonly used blanching step - applied before packaging - is excluded, by virtue of which energy is saved and the taste and nutritional value is improved. Thus, the mushrooms are of excellent quality with good taste and flavor and well preserved.
    • 本发明涉及一种保存双孢蘑菇,其他姬松茸的方法。 蘑菇或其他在漂白时损失超过15重量%的蘑菇,其中任选地使用相对较少的量(相对于新鲜蘑菇的量)的另外的成分,包括以下连续步骤:(a)将干净的新鲜蘑菇插入 塑料层压袋; (b)将袋子用蘑菇压在约300毫巴或更低的压力下进行真空; (c)在保持真空的同时密封袋子; (d)释放真空,(e)在约60℃或更高的温度下用蘑菇处理袋子。 以这种方式,在包装之前应用的常用的漂白步骤被排除在外,由此节省了能量并且改善了味道和营养价值。 因此,蘑菇质量优良,味道好,口感好,保存完好。