METHOD FOR PREPARATION OF MUSHROOM-BASED SAUCE

A method for production of mushroom-based sauce provides for mixing prepared components according to formulation up to formation of uniform mass, pulping, thermal treatment, filtration with addition of butter to the ready sauce. At that the mushrooms (cep, honey fungus, yellow boletus) are subjected...

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Bibliographische Detailangaben
Hauptverfasser:	MYKHAILOVA SVITLANA VOLODYMYRIVNA, MYKHAILOV VALERII MYKHAILOVYCH, YEFREMOV YURII IVANOVYCH, CHUIKO LIUDMYLA OLEKSIIVNA, KIR''IAKOV YURII KOSTIANTYNOVYCH, CHEREVKO OLEKSANDR IVANOVYCH
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A method for production of mushroom-based sauce provides for mixing prepared components according to formulation up to formation of uniform mass, pulping, thermal treatment, filtration with addition of butter to the ready sauce. At that the mushrooms (cep, honey fungus, yellow boletus) are subjected to freezing under the temperature of -4...-6 DEGREE C for 2...4 hours with following pulping in slightly frozen state to the particle size of 0.5...1 mm, after that mixing of components is performed with following thermal treatment in the SHF-field at the vacuuming for 5...7 minutes and pulping obtained mass in hot state with addition of water.