Method of producing a functional product from edible mushrooms

摘要

The invention relates to a process of producing functional food products from edible mushrooms, including consistent cleaning, blanching, frying, adding taste and flavors, where mushrooms after blanching are cut to 2-10 mm thick plates, fried at 120-220 ° C, for 4-10 min. up to moisture content of 20-40%, using 0,1-3,0% by weight of vegetable oil to feedstock for lubricating surface of plates of frying machine and are finally dried using vacuum freeze-drying at continuous reduction of pressure in the chamber at a temperature of 45-55 ° C to a final moisture content of 5-10%, then the product is cooled to 20-25 ° C and packed in sealed containers.