| 摘要 |
It is known that anchovy paste, which is used both as a condiment in its own right and as an ingredient in secondary food products, is principally derived from the flesh of Engraulis encrasicholus, an oceanic species chiefly harvested in subtropical and tropical waters. Owing to a combination of circumstances, the supply and price of anchovy products have lately been subject to extreme fluctuation as demand for them surges and as fish stocks decline. This invention makes it possible to prepare a flavourful natural substitute for anchovy paste derived from an abundant, domestically available, vegetable source. The cap of the common wild mushroom Marasmius oreades, when partially air-dried and cured by immersion for a protracted period in edible oil, develops an aroma, flavour and colour highly resembling those of anchovies. After curing in oil, mushroom caps can be rendered into a paste by processing in a blender or emulsifier, to yield a product susceptible of serving as an inexpensive and palatable substitute for anchovy paste, whether used by itself or as an ingredient in other foodstuffs. |
