| 摘要 |
A method includes culinary and hydrothermal processing of mushrooms with obtaining boiled mushrooms and a mushroom broth, in one part of which sodium alginate, flavouring-aromatic additives are dissolved and emulsified with an oil of vegetable origin or a mixture of oils, and in the other part calcium sulphate with a thickening agent of a polysaccharide nature are suspended, there after the boiled mushrooms, an emulsion and a suspension are mixed and kept for a certain time, for which structuring of the system takes place, as a result of which a viscous mixture of the prescribed components changes the aggregate state obtaining a food product with integral structure. The ready structured product is thermally stable that allows thermal treatment thereof, has high microbiological stability and long period of storage. |
