Development of sauce production technology based on cultivated oyster mushrooms (Pleurotus ostreatus (Jacq.) P. Kumm)

Abstract

Cultivated oyster mushrooms (Pleurotus ostreatus (Jacq.) P. Kumm) are common for many countries of the world mainly because of their high yield. Their growing doesn’t require special conditions. The mushrooms contain useful nutritional substances and have high sensory characteristics, so they can be suitable for developing of new types of culinary production. In the paper, the technology of sauce production using paste-like semi-finished products from oyster mushrooms is described. While obtaining the semi-finished products, it is advisable to use chopping of raw mushrooms before their heat treatment in combi oven by 100°C during 30 min. The hot and cold sauce production samples based on the semi-finished products have got mainly high points for their sensory evaluation. The estimated nutritional value of sauces shows that they appear to be low-calorie products containing vitamins and mineral substances. Thus, the developed sauce production based on cultivated oyster mushrooms can be recommended for further researches and practical implementation at public catering enterprises.