Earticle

초록

영어

In the domestic mushroom market, the price is lowered due to the increase of production, which makes it difficult to manage the farm. We will expand mushroom consumption by developing various processed products using fresh mushrooms. We investigated how quality characteristics of salted mushrooms are changed according to various processing methods. When the dried mushrooms were salted, the lightness of surface and quality was low. The pre-treatment processing method suitable for mushroom salting was a semi-drying after blanching. Mushrooms treated with this method had a low salinity of internal tissues and high hardness, chewiness. Mushroom pickles showed higher preference for soy sauce solution than vinegar solution. As a result of analyzing preference of mushroom pickles, it is suitable to produce soy sauce pickle with king oyster mushroom.

저자

• Bok-Eum Shin [ Mushroom Research Institute, Gyeonggi Province ARES ]
• Sang Bun Choi [ Mushroom Research Institute, Gyeonggi Province ARES ]
• Yong Seon Lee [ Mushroom Research Institute, Gyeonggi Province ARES ]
• Il Sun Baek [ Mushroom Research Institute, Gyeonggi Province ARES ]
• Jong In Choi [ Mushroom Research Institute, Gyeonggi Province ARES ]
• Guhyun Jung [ Mushroom Research Institute, Gyeonggi Province ARES ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  버섯 [Mushroom]

• 간기

  반년간

• 수록기간

  1997~2025

• 십진분류

  KDC 525 DDC 635