XÂY DỰNG QUY TRÌNH CHẾ BIẾN NẤM HƯƠNG (Lentinus edodes) BẰNG PHƯƠNG PHÁP CHIÊN CHÂN KHÔNG

Abstract

Shiitake mushrooms are a superfood, rich in nutrients, with a delicious flavor and pharmacological
properties. Additionally, vacuum frying is a method that produces safe food for human health without
compromising taste. Therefore, a study applying vacuum frying to shiitake mushrooms was conducted. The
sequential experiments included determining the physiological age of fresh mushrooms (young, mature, over
mature), pretreatments (blanching, seasoning, vacuum frying, and drying), mushroom slice sizes (0.5, 1, and
1.5 cm), and the appropriate vacuum frying times (40, 50, and 60 minutes) to ensure the quality of Shiitake
mushrooms in terms of nutritional components, sensory characteristics, color, and breaking force. The
results indicated that mature shiitake mushrooms of 1 cm in size should be washed and blanched in boiling
water, immersed in cold water, centrifuged to remove water for the first time, seasoned, and then
centrifuged a second time to remove excess water. Subsequently, the mushrooms were vacuum fried at 90°C
for 50 minutes. The product was centrifuged to remove oil and then packaged for preservation. With this
process, the quality of shiitake mushrooms was enhanced, making them suitable for consumer use. This
research contributed additional data to the impact of external factors during the vacuum frying process on
the quality of shiitake mushrooms.