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- W2141314457 abstract "Mushrooms were soaked in water or salt solution covered with batter, French fried and then blast frozen. Average weight loss/gain for the process for water soaked mushrooms (6 hr soak) was niL The frozen product had a high quality shelf life of at least 9 months. Samples French fried and frozen within 2 hr of picking had a better flavour and softer texture than those kept at 18°C and processed 24 hours later. French fried mushrooms that had been soaked in water or salt solution had a better flavour and texture than unsoaked ones. If the amount of batter used was increased an overall gain in mushroom weight for the process was obtained. However, product acceptability was adversely affected. Alternatively, the mushrooms can be soaked, coated with batter and then frozen. This results in a significant gain (up to 89 °/, of initial weight) to the processor since the weight loss encountered at the fiying stage is now passed on to the consumer. The quality of this product was tested after 4 months and was satisfactorv." @default.
- W2141314457 created "2016-06-24" @default.
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- W2141314457 date "1974-01-01" @default.
- W2141314457 modified "2023-09-27" @default.
- W2141314457 title "Frozen French fried mushrooms" @default.
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