| 摘要 |
A method of processing a mushroom is provided to maintain the original shape of mushrooms without damage to texture of mushrooms, retain the characteristic nutrients and flavor of mushrooms and increase palatability of mushroom products by use of sauce. A mushroom of which foreign material is removed is soaked in sauce for 6 to 48hr at room temperature in a protected place out of the sun and dried at 4 to 25deg.C in a drying room until the sauce is not slipped down from the surface of the mushroom after taking out of the sauce. The dried mushroom is freeze-dried and packaged. Prior to soaking of the mushroom of which foreign material is removed into the sauce, the mushroom is put into a vacuum freeze-drier maintaining -40 to -50deg.C and frozen to a moisture content of less than 10%. The sauce is any one selected from fruit juice, vegetable juice, herbal extract, tea, soybean paste(Toenjang) and red pepper paste(Gochujang).
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