| 摘要 |
PURPOSE: A snack is provided to maintain the intrinsic flavor of Pleurotus eryngii, and to prevent a browning phenomenon of the snack. CONSTITUTION: A snack manufacturing method comprises the following steps: a step which dries or dehydrates Pleurotus eryngii until the content of moisture in the Pleurotus eryngii reaches 50-80% under the temperature of 5-18 degree C, and crushing the Pleurotus eryngii into 80-120 meshes; and a step which mixes the crushed 40-120 parts of Pleurotus eryngii by weight, 60-150 parts of crushed rice by weight, and 1 part of NaCl or other additives by weight. |
