Development of semi-finished products from cultured mushrooms «Oyster mushroom»
Keywords: Key words: fungus «Oyster mushroom», semi-finished meat products, nutrition, growing technology.
Abstract
Open full-text PDFThe aim of the article is to analyze the study of cultured mushroom «Oyster mushroom». On the basis of
laboratory experiments on the grown mushroom recipes of meat semi-finished products with its use are
developed. After passing laboratory tests, meat products were recommended for population nutrition. The
healing properties and ease of growing a cultivated mushroom are noted.