Abstract
Introduction. Oyster mushrooms (Pleurotus ostreatus) are one of the most cultivated mushrooms in Russia. Oyster mushroom sauce has a greater potential for public catering when used in processed state as a semi-finished paste. The research objective was to develop a technology of hot and cold mushroom sauces based on paste-like semi-finished product from cultivated oyster mushrooms.
 Results and discussion. A rational technology for processing oyster mushrooms into a semi-finished paste included simultaneous grinding and heat-treatment of mushroom stipes. Fine powders of dried white mushrooms and chanterelles, which are also called mushroom salts, were used as a flavoring additive, including some other ingredients according to the formulations. The sauce formulations were composed using linear programming mathematical modelling method to obtain products with certain sensory characteristics and minimal energy value. The calculated formulations were used to prepare hot and cold sauce samples, which received high scores during sensory evaluation. The results of rheological evaluation showed that the concentration of the paste was rational in the range from 30% to 50% depending on the desired consistency of the sauce. For sauce samples, nutritional and energetic value was calculated based on the average daily requirements.
 Conclusion. The developed technologies and formulations of mushroom sauces based on paste-like semi-finished product from oyster mushroom can widely improve the range of mushroom sauces on consumer market and diversify the taste of different kinds of public catering products.
Highlights
Oyster mushrooms (Pleurotus ostreatus) are one of the most cultivated mushrooms in Russia
Fine powders of dried white mushrooms and chanterelles, which are called mushroom salts, were used as a flavoring additive, including some other ingredients according to the formulations
The results of rheological evaluation showed that the concentration of the paste was rational in the range from 30% to 50% depending on the desired consistency of the sauce
Summary
В рецептурах продукции общественного питания, в частности в грибных соусах, перспективно использовать вешенку в переработанном виде в форме пастообразного полуфабриката. Целью настоящей работы является разработка рецептур и технологии приготовления холодных и горячих грибных соусов на основе пастообразного полуфабриката из культивируемой вешенки обыкновенной. Рецептуры соусов составлены на основе математического моделирования продукции методом линейного программирования, целью которого является получение продукции с минимальной энергетической ценностью. Разработанные технологии и рецептуры соусов на основе пастообразного полуфабриката из вешенки обыкновенной позволят значительно расширить ассортимент грибных соусов на потребительском рынке и разнообразить вкус различных видов продукции общественного питания. А. Перспективы разработки технологии и рецептур грибных соусов на основе вешенки обыкновенной / А.
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