How are shiitake mushroom seasonings processed? An introduction to several common methods

1. Shiitake mushroom soup base

Take 100g shiitake mushroom powder, 350g table salt, 100g white sugar, 80g monosodium glutamate (MSG), and 1g white pepper powder, and mix thoroughly to make it. This soup base can be used as a seasoning for foods such as noodles, fast food, dumplings, and wontons, and can also be used as a condiment and seasoning for various cold dishes and vegetarian soups.

2. Shiitake mushroom soy sauce

① Raw material formula. 100L shiitake mushroom concentrate, 25kg table salt, 100g Sichuan pepper, 100g pepper, 150g star anise, 750g ginger, 5kg high-quality soy sauce, 0.1kg citric acid, 50g sodium benzoate. ② Key production points. Select 100kg of shiitake mushroom stems or lower-grade dried shiitake mushrooms that are free of mold and sediment, crush them into granules, add 300kg of water, place in an aluminum pot and heat to 70-80°C, maintain for 60 minutes, and filter through 4 layers of gauze to obtain a filtrate. Suck the filtrate into a vacuum concentration pot, heat and concentrate under a vacuum condition of 80kpa, and finally concentrate until the refractive index is 30%. Add the ingredients in the formula to the concentrate, heat to 75°C, filter, clarify, sterilize, and then fill into sterilized bottles or plastic bag flexible packaging and seal for storage. This product is rich in nutrients and has a special shiitake mushroom aroma and sauce aroma, making it an excellent seasoning.

3. Shiitake mushroom chili sauce

① Raw material formula. Take 1kg shiitake mushroom material, 1kg fresh red chili peppers, 50g sesame oil, and an appropriate amount of table salt. ② Key production points. First remove impurities from the dried shiitake mushroom material, wash, and air-dry, grind into fine powder, put into a pot, add an appropriate amount of water, and heat slowly over low heat to cook into a mushy paste for later use. Then remove the stems from the fresh chili peppers, wash, and air-dry, chop finely or grind into a paste with a grinder for later use. Then pour the shiitake mushroom paste, chili paste, sesame oil, and table salt together in proportion into a plate (basin) and stir evenly, then put into a container and seal to make it. This product has a mushroom aroma and a spicy taste, can be used as a seasoning, and can also be eaten alone as a side dish, making it an excellent product for home and travel.