| 摘要 |
Freshly picked washed mushrooms are subjected to a modified atmosphere and infused with a suspension containing a particulate microscopic heat-stable, gel-forming material. The method includes the steps of: introducing the mushrooms into a sealable container containing a water suspension of a heat-stable, gel-forming material in the form of a particulate colloidal suspension therein, the average particle size being less than 2 microns; subjecting the contents of the container to at least one application of a pressure and submerging the mushrooms in the water suspension while restoring the pressure in the container to atmospheric pressure; and removing the mushrooms from the container, thereby infusing the heat stable, gel-forming material in the form of the particulate colloidal suspension into the mushrooms. Upon blanching in boiling water, the weight loss experienced is reduced from a normal 25% to 33% loss to between a 2% loss and a 5% or more weight gain. The resulting mushrooms, in addition to the reduction in weight loss, have a texture both before and after subsequent cooking which is markedly superior to presently available canned mushrooms and is often judged better than fresh mushrooms that have been similarly cooked by common methods, e.g. sauteing or in a tomato sauce. |
