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Production Method and Technical Key Points for Multi-Flavor Shiitake Mushroom Strips

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During the processing of shiitake mushrooms, a large number of broken and fragmented mushroom stems are often removed. The protein, various amino acids and vitamin content of these stems are on par with the caps and gills, so discarding them is a great pity. For this reason, a method for making multi-flavor shiitake mushroom strips using them as raw material is introduced here. 1. Soaking Remove impurities as well as diseased and rotten parts from the broken mushroom stems, place them in clean water weighing twice as much, add an appropriate amount of vinegar, soak for 24 hours, then take them out and tear them into strips. Next, place them in a water tank and wash with running water, then remove and filter through a bamboo sieve, draining off the water. 2. Drying

During the processing of shiitake mushrooms, a large number of broken and fragmented mushroom stems are often removed. The protein, various amino acids and vitamin content of these stems are on par with the caps and gills, so discarding them is a great pity. For this reason, a method for making multi-flavor shiitake mushroom strips using them as raw material is introduced here.

1. Soaking Remove impurities as well as diseased and rotten parts from the broken mushroom stems, place them in clean water weighing twice as much, add an appropriate amount of vinegar, soak for 24 hours, then take them out and tear them into strips. Next, place them in a water tank and wash with running water, then remove and filter through a bamboo sieve, draining off the water.

2. Drying Leave the shiitake mushroom strips in a ventilated place to dry in the sun; where conditions permit, they can be sent into a drying room and roasted at 50-55°C until their moisture content drops below 18%, then taken out for later use.

3. Ingredients Prepare according to the proportions of 80% starch, 10% white sugar, 4% refined salt, 3% pepper powder, 2% fresh chili powder and 1% monosodium glutamate, then mix thoroughly and blend evenly with an appropriate amount of water. All the above auxiliary materials should comply with national hygiene and food standards. The weight of the ingredients generally accounts for 10%-15% of the weight of the shiitake mushrooms.

4. Deep-frying Pour rapeseed oil into a large wok, heat it to 150°C, and after mixing the shiitake mushroom strips with the ingredients, pour them in batches into a large wire strainer and place it in the wok to deep-fry. During deep-frying, keep shaking the wire strainer constantly so that the shiitake mushroom strips are heated evenly and prevented from sticking to each other. When they are fried until golden and crisp, take them out.

5. Packaging After cooling, weigh out 200 grams or 250 grams portions, put them into food-grade plastic bags, and seal them with a sealing machine.

The multi-flavor shiitake mushroom strips made by the above method are yellow in strip form, fragrant, crisp and fluffy, with a spicy note amid the sweetness and a unique flavor, making them a convenient snack suitable for both young and old.

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