| 摘要 |
Method for cooking the egg omelet with mushrooms with long shelf life includes preparing of the omlet mixture, stirring, adding of spices (salt, pepper), packaging in the sealed elastic packing material, heating to the temperature of 88-92 °C for the time necessary to warm the product throughout its whole volume, and immersion in the working chamber of the high-pressure plant, filled with distilled water, and processing with high hydrostatic pressure at the high temperature. In the mixture are added the chopped fried mushrooms - 60-70 g per 155-165 g of the egg melange, dry skim milk - 20-22 g per 155-165 g of the egg melange, water - 20-25 g per 155-165 g of the egg melange, the xanthan gum - 0.5-1.0 % of the total weight of the mixture, and this mixture in the tight packed is processed with high hydrostatic pressure of 670-700 MPa for 6-8 minutes at 121-123 °C. |
