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Detailed Explanation of the Production Method and Quality Standards of Flavored Mushroom Sauce
With the rapid development of China's catering industry and the improvement of people's living standards, people's demands for condiments are also getting higher and higher. Along with the fast-paced lifestyle, in addition to requiring condiments to have good color, aroma and taste, people pay even more attention to their nutrition, convenience and hygiene. Soybean paste contains a large amount of protein and vitamins, and fresh mushrooms are rich in minerals essential to the human body. Flavored mushroom sauce is made with the famous Northeast soybean paste as the main raw material, processed together with fresh mushrooms. Flavored mushroom sauce not only retains the rich nutritional value and mellow
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Detailed Explanation of the Content of Edible Mushroom Spawn Quality Standards
Grade 1 spawn: For oyster mushroom, Hypsizygus marmoreus (shimeji), enoki mushroom, Pleurotus nebrodensis (white lingzhi mushroom), king oyster mushroom, abalone mushroom, and Ferula mushroom, the mycelium is pure white with strong wall-climbing ability; the mycelium is robust and vigorous; the substrate does not shrivel; aerial mycelium does not collapse; and when observed from the reverse side, there are no spots, streaks, or shadows except for the inoculation block point. For shaggy mane mushroom, the mycelium is grayish-white, sparser than that of oyster mushroom, and slightly earthy-yellow after maturation, with the inoculation block showing heavier pigmentation; the rest is the same as oyster mushroom. For straw mushroom, the mycelium is grayish-blue, greatly elongated, and semi-transparent, and after maturation most produce chlamydospores.
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