Complex approach to the development of oyster mushroom soups technology

The increase in the production of cultivated ordinary oyster mushroom (Pleurotus ostreatus) in Russia sets tasks of new ways of its processing and expansion of developed production assortment. Perspective direction in this area is the development of the types of the production on the basis of oyster mushroom. The research objective was the development of the technology of cream mushroom soups on the basis of oyster mushroom and an integrated approach to their production. The objects of the study were oyster mushrooms, mushroom salts from white mushrooms and chanterelles, cream mushroom soups based on paste semi-finished product from oyster mushroom and cream mushroom soups based on dry mixes. Mushroom salts represent powder from dried white mushrooms and chanterelles. They improve organoleptic indicators of cooked production. The preparation of cream soups was carried out by two options. For the realization of the first option paste semi-finished product from oyster mushroom into which the thickener in the form of starch was added was used...