PRODUCTION OF FOOD OF DELICATE FLAVOR FROM SHIITAKE MUSHROOM STEM

摘要

PURPOSE:To obtain the titled food of delicate flavor having improved appearance and color, by removing the hard tip part of a SHIITAKE mushroom, treating the resultant stem free of the hard tip part with pyrolignous acid, adding a seasoning thereto, softening the resultant mixture under heating, adding a spice to the softened mixture, drying the mixture, compressing the dried mixture, and slicing the resultant compressed mixture. CONSTITUTION:The hard tip part at the base of a SHIITAKE mushroom is removed, and the stem part thereof is washed with water and dipped in water containing pyrolignous acid. A seasoning if necessary is, added to the above-mentioned stem during the dipping to season and soften the stem under heating. The heating is preferably carried out under moderate pressure, i.e. usually at about 120 deg.C for 20-30min while applying about 1kg/cm2 (gauge pressure) in an autoclave. The softened stem of the SHIITAKE mushroom is then pulled out of the liquid, smeared with a spice, e.g. Guinea pepper, and dried in hot air at about 60-70 deg.C to give 20-30% moisture. The resultant dried material is then pressed under a pressure as high as 50-100kg/cm2 to give the aimed food of delicate flavor having a large surface area and an aroma unique to the flaky SHIITAKE mushroom.