| 摘要 |
Method for preparing an aromatic vegetable concentrate or powder, particularly of mushrooms, from the cooking juice of these vegetables or their waste in canneries. The cooking juice is subjected to an ultra-filtration or micro-filtration operation, the permeate collected is subjected to a reverse-osmosis operation so as to obtain a residue in the form of a liquid aromatic preconcentrate and, finally, the latter is subjected to a drying or evaporation operation so as to obtain an aromatic concentrate or powder. The product obtained serves as raw material for the manufacture of sauces, soups and other ready-to-eat culinary products. |
