Method of processing mushrooms using starch, gum, protein...

Details Method of processing mushrooms using starch, gum, protein... Method of processing mushrooms using starch, gum, protein...

A - Human Necessities

23

B

A23B 7/154 (2006.01) A23L 1/28 (2006.01)

Patent

CA 2054110

A salt-free treatment liquid for processing mushrooms comprising waxy rice starch, xanthan gum, pure dry egg white protein and water. After impregnation of the mushrooms, the mushrooms are blanched in water having a temperature of approximately 90°C to 100°C. In the blancher the treatment liquid gels within the mushrooms, thereby providing a product which has an improved taste, texture and increased yield.

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