To diversify edible fungi pre-made dishes and address the challenges of storage and transportation,employed high-temperature retort sterilization technology and accelerated shelf-life testing(ASLT)was used to develop a compound edible fun-gi pre-made dish formula and to estimate its shelf-life at room temperature.The edible fungi pre-made dish formula contains three types of edible fungi as the main ingredients,along with pork belly and carrots.The formula was optimized through single-factor and orthogonal experiments,resulting in a formula that received high sensory acceptance.The formula for this dish in-cludes 200 g Pleurotus eryngii,150 g Lentinus edodes,50 g Auricularia auricula,70 g pork belly,30 g carrots,15 g spicy sauce,1.2 g table salt,and 1 g oyster sauce.The product prepared with this formula was vacuum-packed,high-temperature re-tort sterilized at 121℃for 20 minutes.It was then subjected to ASLT,and the results showed that it has a predicted shelf-life of 195.4 days at 20℃,which meets the requirements for room temperature storage.Through investigated the production pro-cesses of edible fungi pre-made dishes,demonstrated the feasibility of storing edible fungi pre-made dishes at room tempera-ture.
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