| 摘要 |
The invention concerns a method for processing fresh porous vegetal food products, comprising the step of impregnating said food products with an edible particle gel forming solution, wherein the pores or interstices of said vegetal food product are filled with said solution. Preferably, the impregnation step is followed by a drying step allowing moisture level which insures a shelf stability. The method is particularly suited for obtaining dry mushrooms having an appearance which is close to their appearance in the fresh state. |
