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Detailed method for making shiitake mushroom seasoning

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This seasoning has both the unique fragrance and flavor of shiitake mushrooms, moderate acidity, and contains appropriate proportions of alcohol, sugar and amino acids, making it quite convenient to use. Production method 1. The raw materials for this seasoning sauce are shiitake mushroom mycelium (dried shiitake mushroom powder can also be used), rice koji (enzyme) and water (neutral or slightly alkaline clean water); use 2 liters of fresh koji juice at a concentration of 8-10 Baume as the culture medium, put it into a long-neck flask, use sterilized silk cotton as the stopper, and finally place it in a small pot and boil to sterilize for 30-40 minutes. 2. Then, the

This seasoning has both the unique fragrance and flavor of shiitake mushrooms, moderate acidity, and contains appropriate proportions of alcohol, sugar and amino acids, making it quite convenient to use.

Production method 1. The raw materials for this seasoning sauce are shiitake mushroom mycelium (dried shiitake mushroom powder can also be used), rice koji (enzyme) and water (neutral or slightly alkaline clean water); use 2 liters of fresh koji juice at a concentration of 8-10 Baume as the culture medium, put it into a long-neck flask, use sterilized silk cotton as the stopper, and finally place it in a small pot and boil to sterilize for 30-40 minutes.

2. Then, culture the sterilized enzyme liquid at 25-30°C, that is, add 200 grams of dried shiitake mushroom powder and 30 milliliters of yeast liquid to the above 2 liters of enzyme liquid. After culturing for 24 hours, small bubbles will form on the surface and the aroma of shiitake mushrooms will be released.

3. Next, add the culture liquid together with the shiitake mushroom powder containing shiitake mycelium to 100 liters of koji juice, then pour it into 1000 liters of koji liquid, and culture at 25-30°C for about 10 days. Measure the changes in its composition every day, and supplement sugar and acid. Supplementing acid is to prevent the reproduction of miscellaneous bacteria, with the standard being 300 milliliters of 75% lactic acid per 100 liters of koji juice.

4. As the fermentation days extend, the surface of the fermentation liquid is covered with a layer of gluten-like foam, the alcohol concentration is 7-8 degrees, and it releases the fragrance of shiitake mushrooms and fruit.

5. Near the end of fermentation, add a small amount of glutinous rice and bleaching powder to increase its aroma and taste.

6. After fermentation is completed, separate out the supernatant, filter out insoluble substances to obtain a clear liquid, and after boiling it becomes an aromatic and delicious shiitake mushroom seasoning sauce.

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