Blanching of mushrooms

Details Blanching of mushrooms Blanching of mushrooms

1984-02-15

1985-06-25

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Heat treatment of food material by contact with glyceridic...

426615, A23B 706

Patent

active

045253684

ABSTRACT:
A process for blanching mushrooms in which mushrooms are treated with an edible frying oil at a temperature from 120.degree. C. to 220.degree. C. for a period of from 2.5 to 30 seconds and then separated from the liquid medium before being deep-frozen.

REFERENCES:
patent: 3597239 (1971-08-01), Vahlsing
Greenspun et al, "Chips And Other Food Items From Deep-Fat Fried Mushrooms", U.S. Dept. of Agriculture, ARS 73-44, Oct. 1964.

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