PAGE TITLE
Overview
PAGE SUMMARY
Researchers in the Drexel Food Lab have invented a new manufacturing process for mushrooms that relies on salt curing and applied pressure. This method removes the majority of water from raw mushrooms, resulting in a hearty, umami-forward final mushroom product that provides texture and enhanced flavor when combined with meat, such as in beef for a blended burger. The mushroom blend can also be used on its own in cooking.
APPLICATIONS
TITLE: Applications
Blended burger, meatball, or meatloaf when combine meat with cured mushroom
Cured mushrooms can be added to soup, stir-fry, or as standalone accompaniment
ADVANTAGES
TITLE:Advantages
Satisfying flavor and texture
Not soggy
Majority of processing time is inactive
Reduced calorie and fat content when blend mushroom element with meat
Sustainable approach – use mushroom scraps and stems for curing, lower carbon footprint with reduced use of meat
Less expensive than all-meat burger
FIGURES: Insert Figure Image Inside Figure Tags within Editor
Figure 1
PUBLICATIONS
References
Exel magazine, 2019.
https://exelmagazine.org/article/burgers-breads-and-spreads/
Contact Information:
Robert McGrath
Sr AVP for IP & Agreements
RBM@Drexel.edu