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How to Make Shiitake Mushroom Floss from Shiitake Stems? A Detailed Guide to the Processing Method

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In artificially cultivated shiitake mushrooms, the stems account for about 30% of the fruiting body weight. Eating them directly is not only tough and hard to chew, but also not conducive to digestion and absorption. However, when processed into floss, they not only have a rich shiitake flavor but also combine the texture and mouthfeel of meat floss. They can be eaten alone, used as a side dish, or used as a filling for flavored foods such as sausages, pies and steamed buns. Because shiitake mushroom floss is rich in vitamin B2, vitamin D and the dietary fiber needed by the human body, it is a fairly ideal health food and has a certain effect in preventing rickets in children. Shiitake mushrooms

In artificially cultivated shiitake mushrooms, the stems account for about 30% of the fruiting body weight. Eating them directly is not only tough and hard to chew, but also not conducive to digestion and absorption. However, when processed into floss, they not only have a rich shiitake flavor but also combine the texture and mouthfeel of meat floss. They can be eaten alone, used as a side dish, or used as a filling for flavored foods such as sausages, pies and steamed buns. Because shiitake mushroom floss is rich in vitamin B2, vitamin D and the dietary fiber needed by the human body, it is a fairly ideal health food and has a certain effect in preventing rickets in children. The production process of shiitake mushroom floss is simple and is especially suitable for small businesses or households to make and operate.

Raw material formula: For every 100 kg of shiitake stems, the ingredients are: 2-3 kg peanut oil, 4-6 kg high-quality soy sauce, 3-4 kg white sugar, 4 kg yellow rice wine, 0.6 kg coarse salt, 0.2 kg monosodium glutamate, 5 kg scallions, and appropriate amounts each of ginger, fennel, five-spice powder and food coloring.

Material selection and treatment: Choose shiitake stems with no sawdust, no insect damage and no mold. First cut them into small pieces 1 cm long with a chopper, wash them clean with water, then soak them for 1-2 days so they fully absorb water and soften.

Pre-cooking and shredding: Put the soaked shiitake stems into a pot, add an appropriate amount of water and bring to a boil, then simmer over low heat for several hours. Then mash them with a wooden mallet, rub them into pieces, remove and drain, and put them into a high-speed blender to grind into shreds.

Stir-frying and mixing ingredients: First put the shredded shiitake stems into an iron wok, cook over low heat, and constantly stir-fry with an iron shovel, rubbing until they become semi-dry and fibrous. Take them out and spread them on a bamboo sieve to cool, then add the ingredient liquid and stir.

Making the ingredient liquid: First heat the peanut oil, then add ginger slices and fry them for a moment, then add soy sauce, white sugar, yellow rice wine, refined salt and other ingredients. Simmer over low heat for 30 minutes, filter, then add monosodium glutamate to obtain the ingredient liquid.

Roasting the finished product: Place the semi-finished shiitake stem floss with the ingredients mixed in into an iron wok and roast it, constantly turning and stirring evenly so that the fibrous tissue is completely separated and loosened. The moisture content of the finished product should preferably not exceed 16%. After removing from the wok and cooling, pack it in food-grade plastic bags and store sealed.

Quality standards: The shape is fluffy, similar to meat floss; the color is golden yellow, bright and glossy, with no scorched spots; it has the unique rich aroma of shiitake mushrooms, with no musty odor or other off odors; the taste has no sour, bitter, astringent or other unpleasant flavors.

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