Study on ingredient composition and preservation characteristics of Pleurotus eryngii sausage

A sausage-like gel food was prepared using Pleurotus eryngii as the main material. The effects of additions of soybean protein,corn starch and carageenan on the qualities of P. eryngii sausage were studied by single factor and orthogonal experiments,and the effects of meat kinds and additions on sausage qualities were also investigated. The results showed that adding 15% soybean protein,12% corn starch and 0.4%carrageenan based on 100 g of P. eryngii pulp produced optimal quality of sausage. Adding 30% chicken or pork could further improve the quality of sausage. The interior of P. eryngii sausage presented a good network structure and a stable gel system observed by environmental scanning electron microscope. Preservation experiments showed that P. eryngii sausage adding 20% chicken could be stored 51 days after sterilization at100℃ for 30 min. The study provides an effective way for deep processing of P. eryngii and edible mushrooms.