METHOD FOR PRODUCING SO-CALLED "SWEDISH MUSHROOM"

• Main Authors: BURIAN,LASZLO,HU, HERTELENDY,ISTVAN,HU
• Format: Patent
• Language: English
• Published: 29.11.1993
• Edition: 5
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A 'Swedish mushroom' recipe is prepd. from wild or cultivated mushrooms as follows: 3-8 wt. % onions are cleaned and chopped and sweated in 5-15 wt. % fat, pref. a vegetable oil, 30-60 wt. % cleaned and chopped mushrooms are added and cooked for 15-60 mins. Finally, 5-15 wt. % condensed tomato puree 0-15 wt. % water, 0.5-2.5 wt. % salt, 0.5-3 wt. % sugar, pot flavourings, spices (at. 0.1 wt. % wax, of dry kind) as garlic, parsley, cloves, nutmeg, ground caraway seeds, bay leaf. The mixt. is boiled once again and bottled, opt. followed by heat treatment for 15-60 mins. and finally cooled or allowed to cool.