| 摘要 |
A process for softening tough mushrooms or parts thereof by subjecting the mushrooms to an enzymatic treatment. The disclosed process makes possible the attainment of soft, edible mushroom fruit bodies having an agreeable consistency and good flavor. The process involves cleaning the mushroom material and subjecting the cleaned mushroom material to aerobic or anaerobic incubation in a sour solution having a pH value ranging from 3 to 5.5 and a salt percentage ranging from 0.02 to 0.5 mole. Glucanase or chitinase may also be added to the solution. Incubation is carried out at a temperature between 20 DEG C. to 55 DEG C. for a period ranging from 12 hours to 5 days. After incubation, the material is boiled and packed at a reduced pressure. The process makes possible the preservation of flavorful, edible mushroom material independent of mushroom harvesting seasons. |
