Abstract:

In order to improve the flavor and quality of seasoning vegetables, the fresh vegetables and edible fungi were used as the raw materials, the sensory evaluation was used as indicators to optimize the seasoning vegetables production technology. The results showed that the optimal technology of seasoning vegetables was: 30 min of stirring time, pH≤4.6, sodium chloride content≤7%, the optimal pasteurization temperature and time for seasoning vegetables and seasoning edible fungi were 89℃±1℃, 30 min and 121℃, 20 min, respectively. Under these conditions, the sensory evaluation, physicochemical indexes, microbial indexes of the seasoning vegetables were all in line with the relevant national standards. By optimizing the processing technology of seasoned vegetable products, this study has reference significance for the high-quality processing of other vegetables and edible fungi.

Key words: vegetable, edible fungi, seasoning vegetables, sensory evaluation, process optimization