Edible mushroom texture deterioration inhibition method and processing method of prepared dish

The invention belongs to the technical field of deep processing of edible mushrooms, and particularly relates to an edible mushroom texture deterioration inhibition method and a processing technology of a prepared dish (fresh-cut edible mushroom slices). The texture deterioration inhibition method comprises the following steps: successively placing shiitake mushroom slices in an impregnation liquid A and an impregnation liquid B, adopting a pulse negative pressure impregnation method to improve the impregnation efficiency and effect, and then placing the shiitake mushroom slices in an impregnation liquid C to inhibit microbial contamination. The dish preparation comprises the following steps: (1) picking and cleaning; (2) low-temperature blanching; (3) cooling and slicing; (4) pulse negative pressure impregnation; and (5) bagging and sterilizing. The fresh edible mushrooms are used as raw materials, the texture deterioration of the edible mushrooms is inhibited, the color and luster of the product are protect