TECHNOLOGICAL PREPARATION OF MUSHROOM FILLING FOR VEGETABLE AND FISH SOUPS OF HIGH DEGREE OF CULINARY READINESS

OGGWHH

Abstract

The article is devoted to the study of the kinetics of drying honey mushrooms in order to create a mushroom filler for liquid soups of high readiness. Methodological and technological approaches to the preparation of honey mushrooms for their further use in original soup recipes are considered. Using a vacuum dryer for one day at a temperature of 70 ± 2 ° C, the average initial moisture content of the studied mushrooms was determined, which was 89.3%. Drying of both whole and sliced mushrooms was carried out using a laboratory drying unit with a closed loop. Analysis of the obtained curves showed an exponential decrease in the moisture content in both whole and sliced samples of honey mushrooms in accordance with the increase in drying time. At the same time, an expected decrease in drying time is noted for higher temperatures of the coolant and, accordingly, due to the increase in the surface area for sliced honey mushrooms and their lower resistance to moisture evaporation on the surface of the endocarp. And in the case of drying whole honey mushrooms, the undamaged exocarp has a noticeable resistance to moisture evaporation. When analyzing the drying rate curves, the absence of a period of constant drying rate was noted. It is shown that the drying rate is maximum at 70 ° C for a very short period, in general, the drying rate at 60 ° C is more effective for a wider range of humidity, which makes this temperature optimal for drying honey mushrooms.