| 摘要 |
PURPOSE: A method of processing a mushroom by adding sugar to Lentinus edodes, aging and then drying is provided, which permits a user to eat the mushroom in a powder or liquid state by removing only a flavor without destructing a nutrient component contained in the mushroom. CONSTITUTION: Lentinus edodes is washed, naturally hydrated and dried at 20 to 25deg.C for 3 days until the weight of the dried Lentinus edodes attains 65 to 75%, and sugar is added thereto in a weight ratio(%) of Lentinus edodes to sugar of 1:0.18 to 0.25 and then aged at 20 to 25deg.C for 24hr, followed by roasting. The roasting is carried out at 80 to 90deg.C for 10 to 20min in the first stage and then at 150deg.C for 2 to 3min in the second stage.
|
