Food Science: Professor Xin Guang of Shenyang Agricultural University, et al.: Effect of stir-frying time on the flavor of compound sauce of black fir fungus-oyster mushroom compound sauce with different compound ratios

As a medium to high temperature mushroom, the postharvest respiration of Chicken fir nigra is strong and easy to spoil.

In order to increase its added value, it is particularly important to further process the black fir mushroom, and flavor sauce is currently the most common processed product
.
Due to the complex production environment of P.
nigrica and the difficulty of artificial cultivation technology, the market sales price is expensive, and it is difficult for processed products using it as raw materials to enter the public's field of vision
.
Oyster mushrooms have unique flavor, rich nutrition and low price, so they are compounded with black skin chicken fir mushrooms in a certain proportion to make a compound edible fungus sauce, which can not only reduce the cost of raw materials, but also enrich the nutrition, flavor and taste
of black skin chicken fir mushroom sauce.
However, the flavor of the mushroom sauce will be affected
by the compound ratio of different raw materials.

Feng Yao, Xin Guang* and others from the College of Food Science of Shenyang Agricultural University analyzed the umami and aroma quality of the black fir mushroom-oyster mushroom compound sauce with different compound ratios under different frying times, and screened out the best stir-frying time and the best ratio of the two raw materials, aiming to provide certain theoretical support for improving the flavor quality of the compound sauce and promote the development of
edible fungus deep processing industry.

1.
The effect of stir-frying time on the umami amino acids of black skin chicken fir mushroom-oyster mushroom compound sauce