Processing process of Agaricus bisporus

Agaricus bisporus is a grass rot mushroom, which is a medium to low temperature mushroom. It is rich in mineral elements, vitamins, amino acids, proteins and polysaccharides, among which polysaccharides have certain antioxidant, immunomodulatory, anti-tumour and hypoglycaemic effects.
The processing of Agaricus bisporus in China is mainly primary processing, mostly selling fresh mushrooms, with low technological content and few high value-added products, which is not conducive to the effective use of Agaricus bisporus resources. The development of Agaricus bisporus biscuit not only enriches the variety of processed products of Agaricus bisporus, but also improves the utilization rate of Agaricus bisporus resources, and provides a reference for the development of Agaricus bisporus as a functional base material.
I. Process flow
Selected dried Agaricus bisporus mushroom → crushing → sieving → weighing → butter whipping → dough modulation → forming → baking → cooling → finishing → packaging → finished product.
II. Key points of operation
1. Selection. Select the best quality dried Agaricus bisporus mushrooms from the market. 2.
2. Sieve the dried mushrooms. Crush the selected dried Agaricus bisporus mushrooms with a pulverizer, pass through a 60 mesh sieve and set aside; crush the sugar with a pulverizer, pass through a 60 mesh sieve and set aside. 3.
3. Whipped butter. Soften 700g of butter and put it into a mixer. Beat well until smooth and white, then add 350g of sugar and continue beating until white.
4. Dough preparation. Mix 100g of bisporus mushroom powder, 1000g of flour and 50g of milk powder and pass through a 60 mesh sieve, then add to the whipped fat and mix slowly until no flour particles are visible. The mixing time should be kept as short as possible to avoid damaging the structure of the dough and affecting the texture of the biscuits.
5. Pressing. Press the prepared dough into 5mm slices and shape into biscuit moulds.
6. Baking. Bake the biscuits in the oven at 180°C on the top heat and 190°C on the bottom heat for 15 minutes until golden brown.
7. Cooling, finishing and packing. Remove the baked biscuits from the oven, cool them to room temperature and then seal and pack them to avoid moisture absorption.

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