Detailed Explanation of the New Fermentation Technology for Shiitake Mushroom Seasoning Sauce
Shiitake mushroom seasoning sauce is a new type of premium condiment. In addition to retaining the unique aroma of shiitake mushrooms, it also contains appropriate proportions of alcohol, sugar and amino acids. It is savory and mellow with a pleasant taste, rich in nutrients, delightfully fragrant and easy to use. Its fermentation technology:
1. Brewing raw materials. Main ingredients: shiitake mushroom mycelium, dried shiitake mushroom powder, fresh koji juice, yeast liquid; auxiliary ingredients: edible sugar, lactic acid, etc.
2. Enzyme liquid culture. Take 2 liters of fresh koji juice at a concentration of 8-10 Baume as the culture medium, put it into a long-necked bottle, use sterilized silk cotton as the bottle stopper, place it in a small pot and boil for sterilization for 30-40 minutes, then take it out and add 200 grams of dried shiitake mushroom powder and 30 milliliters of yeast liquid, and culture it at 25-30°C for 24 hours. Small bubbles will then form on its surface, and the aroma of shiitake mushrooms will be released.
3. Fermentation and brewing. Add the above culture liquid together with 300 grams of shiitake mushroom powder containing shiitake mushroom mycelium into 100 liters of koji juice, then pour it into 1000 liters of koji liquid, and culture it at 25-30°C for about 10 days, measuring changes in its composition every day. In order to prevent the growth of contaminating bacteria, sugar and acid should be supplemented in appropriate amounts. For acid supplementation, the standard is to add 300 milliliters of 75% lactic acid per 100 liters of koji juice. As the fermentation period lengthens, a layer of gluten-like foam will appear on the surface of the fermentation liquid. When the concentration is 7-8 degrees and the liquid gives off the aroma of shiitake mushrooms and fruit, fermentation is complete.
4. Separation and clarification. After fermentation is completed, separate out the upper clear liquid, filter out insoluble substances, and the resulting clear liquid, after boiling, becomes an aromatic and delicious shiitake mushroom seasoning sauce.