| 摘要 |
A method for obtaining a functional edible mushroom product includes subsequent cleaning, blanching, frying, adding flavouring and aromatic additives. The mushrooms after blanching are cut into slices of 2- in thickness, fried up to a moisture content of 20-40 %, using 0.1-3.0 % vegetable oil from the weight of raw material for greasing the surface of plates of a frying apparatus, dried at a power of 1-75 kWt up to an end moisture of 5-10 % with the aid of infrared waves of 1.5-6.5 µm in length, after what the product is cooled up 20- and packed into hermetic package. |
