Study on the technique of Boletus edulis Bull.flavor salad dressing

In order to enrich product types of Boletus edulis Bull.,improve raw material utilization and value- added,and achieve comprehensive utilization of Boletus edulis Bull.. The method of orthogonal experiments were used to investigate the defective mushroom of Boletus edulis Bull.,salt and pepper on the product quality and flavor of Boletus edulis Bull.. The best formula was determined by orthogonal experiment: mayonnaise 200 g,Boletus edulis Bull.powder 33.3 g,enzymatic hydrolysates of Boletus edulis Bull.15 g,salting water concentrates of Boletus edulis Bull.15 g,salt 4 g,pepper 1.3 g. This salad is delicious and delicate texture.The overall quality is the best.