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Detailed Explanation of the Production Process for Fermented Shiitake Mushroom Sausage
In the course of building a moderately prosperous society in all respects in our country, people's demands for food, especially meat products, are becoming higher and higher. They require not only good taste but also nutritional and health-care functions. Therefore, traditional sausages are being challenged, and the task of developing functional specialty sausages that the public needs is placed before us. Because shiitake mushrooms have unique physiological functions such as delicious taste, rich nutrition and high fiber content, they have relatively high medicinal value. With shiitake mushrooms and other ingredients as the main raw materials, fermentation by lactic acid bacteria gives shiitake mushroom sausage both nutritional and