Process for the manufacture of edible fungi or mushrooms in sauce
AssigneeGrupo Monteblanco Mb S.A. De C.V.
InventorAlfonso José Cano Sordo
Life of this patent
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Abstract
The present invention relates to a process for manufacturing edible mushrooms in sauce, which comprises: a) starting with previously processed fresh raw material, blanching said raw material in water; b) milling the raw material to obtain a homogenate; c) pouring edible vegetable oil into a steam-heated pressure vessel and raising the temperature of the vegetable oil; d) adding the homogenate to the container with heated vegetable oil and stirring the homogenate/oil mixture; e) adding powdered ingredients to the previous mixture; f) adding sliced edible mushroom to the mixture from the previous step until the mixture boils; g) once said boiling temperature has been reached, shutting off the steam supply to the steam-heated pressure vessel.
Claims17
A process for preparing edible fungi or mushrooms in sauce that comprises:
- a) blanching a raw material in a first container with water;
- b) milling, seasoning and spicing the blanched raw material in a container at a rotation speed of approximately 3100 to 3700 RPM to obtain a homogenate with a particle size of 1 to 6 mm;
- c) pouring edible vegetable oil into a steam-heated pressure vessel at a vessel pressure between 1 to 2 kg/cm2 and raising the temperature of the edible vegetable oil in a range from approximately 100 to 120° C. for 3 to 5 minutes;
- d) adding the homogenate to the steam-heated pressure vessel containing the heated edible vegetable oil to obtain a homogenate/oil mixture and stirring the homogenate/oil mixture at a speed of 18 to 23 RPM;
- e) once the homogenate/oil mixture has reached a temperature of approximately 70 to 97° C., adding powdered ingredients maintaining the stirring speed of step d) until reaching a temperature of 71 to 86° C. in order to obtain a homogenate/oil/powdered ingredients mixture;
- f) once the homogenate/oil/powdered ingredients mixture reaches a temperature of 70 to 97 ºC, adding sliced edible fungus or mushroom to said mixture, maintaining the stirring speed of approximately 18 to 23 RPM until the mixture boils at a temperature of 90 to 93° C.;
- g) once said boiling temperature has been reached, shutting off the steam supply to the steam-heated pressure vessel.
Dependencies are inferred from the claim text.