| 摘要 |
PURPOSE: A method of preparing a nonfried snack food by vacuum freeze drying edible mushrooms intactly, followed by treatment with a seasoning solution, or vacuum freeze drying the mushrooms following seasoning is provided. Therefore, the method reduces labor power and production cost and produces a snack food having the shape, taste and flavor and nutrients of a mushroom. CONSTITUTION: Selected mushrooms are slightly boiled in 0.1 to 1.0% by weight of boiled saline water containing 0.1 to 0.5% by weight of disodium phosphate and 0.1 to 1.0% by weight of calcium and added into cold water containing 0.1 to 0.3% by weight of ascorbic acid and 0.1 to 0.5% by weight of citric acid for 30 to 60sec for stabilization. Thereafter, the stabilized mushrooms are inserted into a pressure kettle containing a seasoning solution, pressured to cause a seasoning component to infiltrate into a tissue space of mushrooms and vacuum freeze dried. The stabilized mushrooms can be also soaked in a seasoning solution containing 20 to 25% by weight of oligosaccharide and fructose, 0.3 to 0.5% by weight of salt and water soluble starch.
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