| 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 the raw material for greasing the surface of plates of a frying unit, dried up to an end moisture of 5-10 % with the aid of waves of superhigh frequency of a power of 150-1000 Wt, after what the product is cooled up to 20-25 °C and packed into hermetic package. |
