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Mushroom and its value added products

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Mushroom and its value added products

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How Mushroom is edible?How it is available as food ? How can we eat it? How we can cook and consume it?Why should we eat mushroom? What are the benefits of eating mushroom? What are the dishes which we can prepare from mushroom?How the processes of making mushroom dishes are made?

How Mushroom is edible?How it is available as food ? How can we eat it? How we can cook and consume it?Why should we eat mushroom? What are the benefits of eating mushroom? What are the dishes which we can prepare from mushroom?How the processes of making mushroom dishes are made?

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Mushroom and its value added products

  1. 1. Seminar on : MUSHROOM ANDS IT’S VALUE ADDED PRODUCT BY:- SAI SANKALP PAUL ROLL NO. :- 40
  2. 2. INTRODUCTION  Mushroom , a form of fleshy edible fungi , are rich source of proteins, having most of the essential amino acids, minerals, and vitamins with low calories.  It is an enlarged complex aboveground fleshy fruiting body of a Fungus that consists typically of a stem bearing a pileus.
  3. 3. • Proteins • Fiber • Vitamin-D • Copper • Selenium • Potassium • Minerals NUTRITIONAL VALUE OF MUSHROOM
  4. 4. Benefits of value addition • Easy to use. • Prevent Losses , Avoid Glut. • Longer shelf life. • Exported purpose. • Increase profit • Generate employment. • Transported easily.
  5. 5. MUSHROOM –Value added products • Mushroom Preserve(murrabba). • Mushroom Soup Powder. • Mushroom Biscuit. • Mushroom ketch-up. • Mushroom Chips. • Mushroom Pickle. • Mushroom Candy.
  6. 6. Mushroom Preserve(murabba) • Murabba is made from Button mushroom , by cooking it whole or in the form of pieces in heavy sugar syrup, till it becomes tender and transparent. • In Murabba preparation, around 45%of button mushroom are used for every 55% of sugar and cooking is continued till a concentration of at least 68%of soluble solid is reached.
  7. 7. Mushroom Soup Powder • Soups are commonly used as appetizers but also as main course by the diet-conscious. • Using quality mushroom powder produced from the button mushroom and oyster mushroom dried in the dehumidifying air cabinet- drier.
  8. 8. Mushroom Biscuit • Delicious and crunchy mushroom biscuits can prepared by using the button / oyster mushroom powder and various ingredients. • For making biscuits entire ingredients are finely ground using electric mixture and cleaned with the help of fine sieve separately.
  9. 9. Mushroom Ketch –up • Ketch-up is a common and popular product relished for it’s typical taste and texture as accompaniment with snacks. • It is made by concentrating the Juice/pulp of the fruits/vegetables without seeds and pieces of skin as the skin and seed spoil the appearance of the ketch-up.
  10. 10. Fresh button mushrooms ↓ Washing/ slicing ↓ Blanching in 2% brine Solution ↓ Dipping in solution in Solution of 0.1% Citric acid + 1.5%NaCl + 0.3% red chilly Powder ↓ Drying at 60˚C for 8 hr ↓ Deep-Frying ↓ Spices spreading / mixing ↓ Ready-to-eat Mushroom Chips Mushroom Chips
  11. 11. PICKLING • Its is a method of term storage to preserve mushrooms in an economically viable way . • These pickles are good appetizers as well as they add palatability to the meal. • It is also a process by which one can store to relish them during the off season when then price of mushrooms is very high.
  12. 12. Mushroom Candy • Mushroom are impregnated and coated with sugar , subsequently taken out and dried is called a candied mushroom. • The Candy making process is partially the same as that employed in the case of murabba with the difference that the impregnated with a higher concentration of sugar.
  13. 13. Button Mushroom ↓ Washing ↓ Halving ↓ Blanching for 5mins ↓ Sugar Treatment of Blanched Mushroom for 3days ↓ 1st day –Covering Blanched mushrooms with 1st part of sugar for Overnight 2nd day – Covering with 2nd part of sugar 3rd day- Removal of mushroom from the syrup ↓ Addition of remaining sugar + 0.1% of Citric acid to the Syrup ↓ Boiling of the 70˚ Brix and Cooling ↓ Addition of Mushroom pieces ↓ Boiling for 5min to bring the concentration to 72 ˚Brix ↓ Cooling and removing of mushroom pieces from syrup ↓ Sorting ↓ Drying at 60˚C for 1 hr. Packing and storage at cool and dry place. MUSHROOM CANDY

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