METHOD FOR PRODUCING FOOD PREPARATION WITH MUSHROOMS Russian patent published in 2018 - IPC A23L23/00 A23L29/269 A23L31/00 A23L27/60 

FIELD: food industry.

SUBSTANCE: invention relates to a food preparation with mushrooms. Method for producing the food preparation with mushrooms is characterized by the step of producing the food preparation with a creamy or frosting texture to a multiphase system with rheological parameters, determined at 1 Hz frequency, determined by a complex viscosity (Pa⋅c) between 5 and 120, accumulation modulus G' (Pa) between 30 and 900, dissipative modulus G'' (Pa) between 10 and 300. In this case, the obtained food preparation contains, in weight percentage on the total weight, 20-60% edible fats, 5-40% dry residue of mushrooms, 20-60% water and at least one thickener. And the percentage of mushrooms, considered in the dry residue condition, is determined at the production stage based on the use of a mushroom liquid extract, preferably concentrated, and / or a dry residue obtained from the mushroom extract. In this case, in the case of using the mushroom liquid extract, its percentage of water is considered included in the total percentage of water, wherein the method comprises the step of obtaining the mushroom extract, effected by soaking a certain amount of mushrooms in water and then filtering.

EFFECT: invention makes it possible to obtain a homogeneous and stable food preparation with mushrooms, which has excellent organoleptic properties.

19 cl, 1 tbl, 4 ex