| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for preparing a seasoned dry mushroom excellent in texture, taste, preservability, convenience of handling, etc. SOLUTION: This seasoned dry mushroom is prepared by steaming an edible mushroom at 85-100 deg.C for 2-3 min, dipping the heat-treated mushroom in a seasoning solution at 40-50 deg.C for 0.5-2 hrs under a reduced pressure of 650-750 mmHg and drying the seasoned mushroom by a reduced pressure drying machine at 35-45 deg.C under a reduced pressure about 300-600 mmHg. As the mushroom, an artificially cultured mushroom for raw eating such as Collybia velutipes, Lyophyllum aggregatum or Flammulia velutipes is comfortably used. The seasoned dry mushroom is delicious and has a texture resemble to a smoked food of a marine product such as a dressed cuttlefish or a baked swellfish, and is edible as an instant food such as a snack or a condiment. Furthermore, the seasoned dry mushroom can be reconstructed to a food having a texture or a color tone of intrinsic mushroom by dipping in hot water and can be used as a food material of various cooking, and is also excellent in preservability and a convenience of handling. |
