FIELD: food-processing industry. SUBSTANCE: method involves drying mushrooms to residual moisture content of 9-13%; pressing dried mushrooms under pressure of 98-196 kPa for 25-50 s. Method allows compressed mushrooms with low moisture and odor absorbing capacity to be produced. Pressing process does not deteriorate quality of dried mushrooms. EFFECT: increased efficiency, improved quality and simplified method. 1 ex
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