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How to make shiitake mushroom stem meat floss? Detailed preparation method shared

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① Material selection: There are two kinds of mushroom stems, one is dried mushroom stems, and the other is fresh mushroom stems. In order to ensure that the product has a strong shiitake mushroom flavor, dried shiitake mushroom stems are required as the raw material. The stem base of dried mushroom stems carries sawdust, so the base must be removed to avoid affecting the flavor of the product. At the same time, sorting must be carried out to remove moldy and spoiled mushroom stems. ② Softening: Soak the mushroom stems in clean water at a ratio of 1 to 2. Cold water soaking is preferable to prevent loss of nutrients. The soaking time is generally controlled at 4 to 5 hours. ③ Pressing: Take the mushroom stems out of the water

① Material selection: There are two kinds of mushroom stems, one is dried mushroom stems, and the other is fresh mushroom stems. In order to ensure that the product has a strong shiitake mushroom flavor, dried shiitake mushroom stems are required as the raw material. The stem base of dried mushroom stems carries sawdust, so the base must be removed to avoid affecting the flavor of the product. At the same time, sorting must be carried out to remove moldy and spoiled mushroom stems.

② Softening: Soak the mushroom stems in clean water at a ratio of 1 to 2. Cold water soaking is preferable to prevent loss of nutrients. The soaking time is generally controlled at 4 to 5 hours.

③ Pressing: Take the mushroom stems out of the water, wash them, and put them into a press to press. After pressing, the moisture content of the mushroom stems is generally about 60 percent.

④ Separation: Fiber separation is one of the key steps in producing mushroom stem meat floss, and how well the separation is done affects the sensory quality of the product. A grinder can be used to separate the fibers. The raw material enters the grinder for about 5 to 6 seconds, and if necessary, separation can be carried out twice. The product after grinding is required to have mushroom stem fibers in a fluffy form, loose and uniform.

⑤ Seasoning: One of the greatest features of mushroom stem meat floss is its strong shiitake mushroom flavor, so ingredients with too strong a taste should not be chosen for seasoning. After stirring evenly, let it sit for 20 minutes to allow the seasonings to penetrate into the raw material. ⑥ Baking: After seasoning, place it into a baking tray and spread it to a thickness of 2 to 4 cm. For the first 20 minutes, the temperature can be adjusted to 120°C, then lowered to 80°C and maintained for 3 hours, turning it 1 to 2 times in between. When baked to a moisture content of about 20 percent, it can be taken out of the oven and packaged into the finished product.

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