| 摘要 |
PURPOSE: A method of preparing a seasoned food product using Hericium erinaceus by seasoning heat-treated Hericium erinaceus under reduced pressure and then drying the seasoned Hericium erinaceus under reduced pressure is provided. The food product improves immunity, has a good taste and flavor and can be used as snacks or cocktail dishes. CONSTITUTION: Hericium erinaceus mushroom is heat treated at 85 to 100deg.C, followed by soaking in a seasoning liquid at 40 to 50deg.C under reduced pressure of 650 to 750mmHg for 2hr. Thereafter, the seasoned mushroom is dried at 35 to 45deg.C under a reduced pressure of 20 to 50mmHg. For an example, 1kg of Hericium erinaceus is heat treated with steam for 3min, followed by soaking in 1kg of seasoning liquid at 45deg.C at a degree of vacuum of 700mmHg for 1hr and drying at 35 to 45deg.C under reduced pressure of 40mmHg for 6hr to produce 137g of seasoned mushroom.
|
